Grain alcohol

Grain alcohol is a type of pure ethyl alcohol obtained from the fermentation and distillation of grains such as corn, wheat, barley, or sorghum. This alcohol is commonly used in the production of distilled alcoholic beverages, but it also has applications in cooking for preparing recipes that require disinfection, flavor extraction, or the making of sauces and preserves.

The origin of grain alcohol dates back to ancient distillation techniques developed in agricultural regions where cereals were abundant. Today, its production is highly industrialized and controlled to ensure a degree of purity suitable for human consumption or culinary use.

Properties: Grain alcohol is a clear, colorless, and highly volatile liquid with a high alcohol content, usually ranging between 95% and 96%. It is used as a solvent in cooking to extract essences and aromas from ingredients, and it also serves to preserve certain preparations. It does not contribute its own flavor but enhances the aroma of other ingredients when used in small quantities.

Synonyms in Spanish from Latin America: in different regions, it is also known as ethyl alcohol from grain, rectified alcohol, or simply pure alcohol. In some countries, it may be called edible alcohol when it meets the standards for food use.