<P> Pure ethanol tastes bitter to humans; some people also describe it as sweet . However, ethanol is also a moderately good solvent for many fatty substances and essential oils . This facilitates the use of flavoring and coloring compounds in alcoholic drinks as a taste mask, especially in distilled drinks . Some flavors may be naturally present in the beverage's raw material . Beer and wine may also be flavored before fermentation, and spirits may be flavored before, during, or after distillation . Sometimes flavor is obtained by allowing the beverage to stand for months or years in oak barrels, usually made of American or French oak . A few brands of spirits may also have fruit or herbs inserted into the bottle at the time of bottling . </P> <P> Wine is important in cuisine not just for its value as an accompanying beverage, but as a flavor agent, primarily in stocks and braising, since its acidity lends balance to rich savory or sweet dishes . Wine sauce is an example of a culinary sauce that uses wine as a primary ingredient . Natural wines may exhibit a broad range of alcohol content, from below 9% to above 16% ABV, with most wines being in the 12.5--14.5% range . Fortified wines (usually with brandy) may contain 20% alcohol or more . </P> <Table> Typical ABV ranges <Tr> <Td> Beers </Td> <Td> typically 5% (range is from 3--15%) </Td> </Tr> <Tr> <Td> Wines </Td> <Td> typically 13.5% (range is from 8%--17%) </Td> </Tr> <Tr> <Td> Fortified wines </Td> <Td> 15--22% </Td> </Tr> <Tr> <Td> Spirits </Td> <Td> typically 30% - 40% (range is from 15% to, in some rare cases, up to 98%) </Td> </Tr> <Tr> <Td> Fruit juices </Td> <Td> <0.1% </Td> </Tr> <Tr> <Td> Cider, wine coolers </Td> <Td> 4%--8% </Td> </Tr> </Table> <Tr> <Td> Beers </Td> <Td> typically 5% (range is from 3--15%) </Td> </Tr>

What drink has the most liquor in it