Alcohol is a clear, colourless, inflammable, and pungent smelling liquid that comes from the fermentation of sugar. The word alcohol, as well as the term spirit, has, however, only a colloquial meaning. Alcohol is, strictly speaking, the classification of a number of important chemical compounds. The chemically correct name for the alcohol contained in alcoholic beverages is ethanol or ethyl alcohol (C2H5OH).

Ethanol can, in principal, be produced from all foods containing sugars and starches. Apart from grapes, which is probably the best known raw material, alcohol is also produced using cereals, fruits, sugar cane, maize, and potatoes. Under the correct conditions and in an anaerobic environment (air-free), certain yeasts can ferment with the help of enzymes, starches or raw materials that contain sugar. During this process, alcohol is produced as a by-product, as the yeasts extract the necessary energy to live and reproduce.

Alcoholic content indicates the percentage of alcohol in a liquid. It is indicated in alcoholic beverages by the volume percentage (%vol.). Beer and wine, with typical alcohol contents of approx. 4.5%vol. and approx. 11%vol. are produced by the direct alcoholic fermentation of the raw ingredients. Spirits cannot be manufactured by direct fermentation because most yeasts can only tolerate an alcoholic content of approx. 16%vol. The higher alcoholic content of spirits (at least, 15%vol. as prescribed by law) are achieved through distillation. Here the fermented mash is heated up, causing the alcohol to separate in the form of steam, which is then cooled and once more becomes a liquid. This procedure can be repeated several times, until the desired alcoholic content is achieved.

The traditions of alcoholic beverages go back a millennium. The production of alcoholic beverages is mentioned in ancient Egyptian scrolls and on cuneiform script boards from Mesopotamia. The tradition of RITTER SPORT chocolate with alcoholic fillings is not yet quite as old. The classic Rum Raisins Hazelnuts has been around since 1964. For our seasonal truffle range each year we use fine beverages such as Williams pear brandy, Marc de Champagne, and French red wine. We also use notable brand liqueurs and spirits, such as Batida de Coco, advocaat, or this spring's very contemporary, Ramazzotti.