Spirit – a colorless, volatile characteristic odor, and burning taste of liquid, composed mainly of ethyl alcohol. Therefore, more simply known as ethanol. Obtained from the distillation, ethanol is 96, 5% by volume.

Ethanol is a natural chemical compound, therefore its biological activity and the emergence of ways is known away back. Spirit (ethyl alcohol) was started produce of the XII century, by distillation of wine. By the XV century it was used as a medicine and only later started to use for various products manufacture. The firs known alcohol beverages was produced by fermentation and was slight, because the yeast perished (and stop the fermentation) when alcohol concentration reaches ~16 %. The first publicly description of the distillation apparatus dating to XII century. At about the same time in different regions of Europe started to spread out distilled beverages (such as brandy or whiskey). At about 1800 years, Edward Adam invented the process of rectification, which removes poor taste of distillate. In 1817 years, Germas Johannes Pistorius invented the machine capable produce 85% alcohol; by volume distillate. In 1830 years, in Ireland was invented a continuous (coherent) distillation apparatus, and in 1852 years Pierre Saval invented periodically operating apparatus. Modern technology is based on these inventions and can produce up to 95, 6% alcohol by volume of distillate with no detectable taste and odor.

In Lithuania spirit manufacturing was started at about the end of XV century, at the princely and others secular and spiritual feudal lords and urban distilleries.

Fat in ethanol, compared well thawing. This feature allows produce alcoholic beverages of different flavors. The components offering flavors may be the primary raw material, or added before fermentation, before distillation, at the distillation time, at the bottling time, or in the bottle can be added herbal or fruit.

The drink made from ethanol, water and other additives, which alcohol concentration is 38-40%, is called vodka. Currently most spread vodka power (40% alcohol by volume) is associated with the end of the XIX century of the Russian chemist Dimitri Mendeleev’s research, that the ideal strength of vodka is 38% (weaker spirits have “water” smack, and stronger – a lot of “burn”). The tax collection purposes, this figure was revised up to 40%, and in 1894 years announced as Russian Standard of vodka.

Alcoholic beverages are used for different purposes: as food or medical product, hygiene product, as a way of spending leisure time, for relaxing and euphoric effect, and for many other reasons.

In the chemical industry spirit is used for making synthetic rubbers, ethyl ether, ethyl acetate, ethyl lactate, acetaldehyde, ethylene chloride, tetraethyl lead, ethylene, chloroform and other products. In addition, spirit is widely used in motor fuel by mixing it with other liquids (benzene, gasoline).
Spirit is widely used as a solvent, smokeless powder, artificial fiber, photography, paper and varnish production. Also as a solvent widely used in medicine production and perfume industries. As a disinfectant and preservation measure, spirit applied in medicine.

Spirit is divided into two groups: food and non-food industries. Spirit for food industry, has been subject to excise duty. Spirit for non-food industry is exempted (denaturing event) from the excise tax. Spirit is denaturing by various impurities. Denaturing conditions in each country determinate by the Government or its authorized institution. Isopropyl alcohol is the dominant material for the denaturing alcohol.