Liquor Introduction

    The joyous cry of "L’Chayim!" is a familiar one to the ears of Jews all over the world. At any Jewish Simcha, whether it’s a Bris, Bar Mitzva, Chassana (wedding), engagement, anniversary party or other, you can find corks popping, champagne flowing and schnapps glasses raised high in honor of the event. What better way to enhance the joy of that special occasion? In addition, of course, is our traditional connection with wine to all holidays and Shabbos. Wines of all flavors and colors appear at Shabbos tables weekly and Yom Tov tables throughout the world, while a great variety of liquor and liqueurs dress the kiddush tables at Shuls in every Jewish community. As with most edible products on the market today, alcoholic beverages can have their share of headaches for the kosher consumer. For example: vermouth, sangria, champagne, sherry brandy and cognac, as well as some liqueurs and cordials, all require reliable supervision as they are wine-based or may contain wine as an actual ingredient. Therefore, it is incumbent upon all kashrus observant Jews to understand the nature of alcoholic beverages and realize the potential problems to the kosher consumer. In order to realistically understand the kashrus issues of liquors, we must first know how the various liquors on the market are produced. All organic material that contains starch and sugar can be converted into alcohol by a process called "distillation". Distillation is the process of purifying the liquid part of a mixture by a series of evaporation and condensation. Practically speaking, grapes, fruits or grain are most frequently used in this process. Once the material to be used is determined, the combined sugar and yeast will cause "fermentation". Although in the case of grapes, we have a natural liquid, sugar and yeast content; this complete combination is lacking in grains. As a result, grain must be "malted" in order to convert the starch in the grain to sugar. Since alcohol vaporizes faster than water, we can separate the ethyl alcohol from the liquid base by heating or "distilling" it. In order to determine the potency of a particular brew, we "proof" it. Originally this process included mixing it with gunpowder and igniting it. Fortunately today, a hydrometer is used instead to measure the brew. An important utensil in the making of beers and other alcoholic beverages is the "still". While in the past pot stills were widely in use, today, for economic reasons, the "continuous still" has mostly replaced them. The continuous still is a giant apparatus in which the main component is a tall, (sometimes several stories high), himneylike, metal container. Stills separate the alcohol from the water in the distiller’s beer by vaporizing the alcohol content. The spirit produced by this still is known in American whiskey-making as "low wines".


General Information About Wine, Liquor & Beer

Vodka: All unflavored vodkas are recommended. Due to the many problems of non-Kosher ingredients often found in flavorings (such as wine, civet, ambergris etc.), any flavored vodka needs proper Hashgachic approval or thorough investigating into each source and ingredient.

Rum: All unflavored light rums are recommended. Dark rums and spiced rums need to be checked for the possibility of wine used as a coloring agent. As with all foods containing flavoring, flavored rums need certification.

Tequila: Tequila is produced from the agave plant. Check carefully in the bottle. If it does not contain a worm (commonly placed in the tequila bottle), it is always acceptable.

Brandy: Brandy always contains wine and therefore must bear a reliable certification.

Cognac: Cognac is a grape brandy from France. It always requires reliable certification.

Sherry: Sherry is made from wine. It needs reliable Kosher certification.

Vermouth: Vermouth is made from white wine, and therefore, must have reliable certification.

Beers: All domestic and German beers (light and dark in color) are acceptable to the Kosher consumer without certification. The exception to this is any flavored beer. As is true with all "flavoring", a reliable certification is required. Imported dark beers are questionable as to their reliability (some may contain grape by-products). Imported unflavored light beers are all acceptable. 


List of Liquors

In a hurry? Search.

Click here to use our powerfull searching technology to find what you're looking for. Fast.

Have a KosherQuestion?.

Have a question on a product not listed on this website? Click here to ask an expert your KosherQuestion.


In tribute to Rabbi Daniel Mark Arnall ע"ה Rabbi Daniel Mark Arnall was a person who was devoted to the tzibur and to Klal Yisroel. During his lifetime he exemplified the mida of pure chesed to friends and strangers alike, through his acts of selfless gemilus chasidim, bikur cholim, nichum aveilim, hachnasas orchim and much more. Rabbi Arnall’s mida of emuna and bitachon served as a role model for all who came in contact with him. I feel fortunate to have called him my talmid for almost four decades. And for decades Rabbi Arnall has been a driving force of the Kashrus Conscience publication, Kosherquest on-line and in many other areas of the Kosher Information Bureau. May he continue to be a Malitz Yosher for his family and for all of Klal Yisroel.