Throughout the Torah, we are reminded of the great spiritual significance of wine in the life of a Jew. In fact, the Talmudic rabbis saw fit to establish a special law with special regard to wine. Today, the vast majority of wines on the market are unfit for consumption by the kosher consumer. Throughout all the stages of wine production, the strictest Kosher supervision is required until the final stage of the actual bottling. There is, of course, the prohibition concerning wines which relates to the status of boiled wine. Kosher wine that has been cooked before contact with a non-Jew has occurred is exempted from the injunction. This prohibition stems from the historical perspective that boiled wine was considered "improper" to be offered as a libation to an idol (where wines were often offered by these idol worshipping nations). Such wine, (called "Yayin Nesach"), that had been offered to an idol was prohibited for Jewish use of any kind. This was a Torah-based prohibition. In addition, there is also a rabbinic prohibition which forbids drinking the ordinary wine of non-Jews in order to reduce social contact which could lead to assimilation and intermarriage. Such wine is called "Stam Yenam". Therefore, if a non-Jew happened to come into contact with boiled wine, the wine is still permissible for an observant Jew to drink. Many kosher wines today bear the marking "Mevushal", that indicates that they have been boiled. Extra caution must be taken with a kosher wine that has not been previously boiled (Mevushal), lest a non-Jew or Jew who is not Shomer Shabbos should come in contact with that bottle of wine (maid etc.). A closed bottle, even non-Mevushal wine, may be handled by a non-Jew. In its most basic state, wine is nothing more than fermented grape juice. The processing, aging and grape type used in each type of wine provide the countless variations of wines available on the market today. As we have stated, the basic initial ingredient in wine is the grape, which consists of water, sugar, acid and tannin. The most popular types of grapes used in kosher wines today are carignam, grenache and semillon. Today, the vineyards in Israel consist of over 40,000 acres and produce over 13 million gallons of wines per year. Currently, kosher wines are being produced in such places as Spain, Italy, New York, California, Israel and Italy. Besides the vital knowledge that the kosher consumer must have when purchasing wine for the enjoyment of the wine itself, it is also imperative for the kosher consumer to realize that often, wine and grape juice are used to flavor and color other food and beverage items (i.e. beer, pink lemonade, lite canned fruits, tropical drinks, cereals, etc.). Therefore, it is imperative for the kosher consumer to rely on competent Hashgachas when purchasing such complex items.

    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".

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.