>> Used to it? Heck, I don't even know what the definition of "spirit"
>> actually *is*...
>
> can you trust: http://en.wikipedia.org/wiki/Distilled_beverages

So... if it's distilled it's a spirit, otherwise not?

> spirit : no added sugar, at least 20% alcohol by volume
> (that is at least 20° for the europeans, and if you want °proof... it
> starts at 35°proof for UK, 40 for US )
>
> With added suggar, it would be liqueur.
>
> I would expect most serious spirits to start after 35°.
> Casks-strength whisky (not the norm), are above 50°. (typical 60 to 65)
>
> normal whisky is generally about 40°. (water is added when transferring
> from the cask to the bottles)

I'm sorry I asked...

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