Grain alcohol is something a lot of the bar goers only wish their bartender would serve them on a regular basis – especially the real heavy drinkers. Grain alcohol is one of the few forms of a literally pure alcohol content which is derived directly from grain (Crops). This grain alcohol is often referred to as ethanol, and although it is also used in the production of the alcohol we see on the shelves, you rarely see it in its natural form unless you yourself ferment it.

Ethanol that is derived directly from grain is extremely potent as it has a near perfect alcohol content, so perfect mind you – that some people use it for industrial applications.

Grains have been used in the production of alcohol from around the world. Most of the time, the fermentation process is slowed down or stopped completely well before the yeast has had enough time to completely turn all of the sugars into alcohol. Typically, when you are making ethanol, the yeast is allowed to completely break down every last bit of sugar that is remaining in your mixture.

After this has happened, the remaining fluid is then distilled. The final product, being a clear and usually odorless substance that has the highest possible alcohol content of anything on the market, in some countries is in high demand. Sometimes the resulting liquid is referred to as grain spirits, or simply spirits, another popular name is given to this alcohol is Everclear.

Everclear, is known to have the most intense taste and kick imaginable. Normally, you can go to the bar and do a couple shots of Yukon Jack, or 151 and you will feel pretty buzzed. This however is not the case when grain alcohol is involved, aside from almost having a burning sensation; one shot is all that most people need to be drunk within a good 5 to 10 minutes.

Ethanol or Everclear is something that should not be taken lightly – drink responsibily.