Vivian Marlowe
The term proof when applied to alcohol refers to a measurement of how much ethanol (alcohol) is present in an alcoholic beverage. The term proof has its origins in 16th-century England, when the government would tax liquor at different rates depending on its alcohol content. To test the alcohol content, a sample of liquor was mixed with gunpowder and ignited. If the mixture burned, it was considered proof and was taxed at a higher rate. Today, the proof is generally expressed as a number that is twice the percentage of ethanol by volume. For example, a drink with 40% ABV is considered 80 proof in the US, but only 70 proof in the UK.
| Characteristics | Values |
|---|---|
| Origin of the term "proof" | 16th-century England |
| Definition | A measure of the alcohol content of a beverage |
| How it is defined | Varies from country to country |
| How it is defined in the US | Twice the percentage of alcohol by volume (ABV) |
| How it is defined in the UK, Canada, and Australia | Equal to the percentage of alcohol by volume (ABV) |
| How it is defined in France | Equal to the ABV percentage, using the Gay-Lussac scale |
| How it is defined in most other countries | Follow the European scale developed by the International Organization of Legal Metrology (OIML) |
| Example (US) | A drink with 40% ABV is 80 proof |
| Example (UK) | A drink with 40% ABV is 70 proof |
| Example (France) | A drink with 40% ABV is 40 proof |
| Original purpose | Taxation |
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What You'll Learn
The origins of 'proof' in alcohol
The term "proof" when applied to alcohol has its origins in 16th-century England. At this time, the English government would tax spirits at different rates depending on their alcohol content. This process of taxation involved a basic burn-or-no-burn test, where a spirit was soaked into a gun pellet and then lit. If the pellet ignited, the spirit was said to be ""above proof" and was taxed at a higher rate. If it did not ignite, it was considered "under proof" and was taxed at a lower rate. This test was not very accurate because the flammability of the liquor depended on its temperature, which was not kept consistent.
Another early method for testing the alcohol content of liquor was the gunpowder method, which was more accurate than the burn-or-no-burn test. This method involved soaking gunpowder in a spirit, and if the gunpowder could still burn, the spirit was rated "above proof". Gunpowder tests were dependent on factors such as the grain size of gunpowder and the time it sat in the spirit, which influenced the dissolution of potassium nitrate. By the end of the 17th century, England introduced tests based on specific gravity for defining proof.
In 1816, England standardised its threshold for a proof spirit, fixing the problems with the previous testing methods. A proof spirit was defined as a liquor with an alcohol level 12/13 the weight of an equal volume of distilled water at 11 °C (51 °F). This specific gravity corresponds to about 57.06% ABV and became incorporated in Great Britain's 1952 Customs and Excise Tax.
The proof system in the United States was established around 1848 and was based on percent alcohol rather than specific gravity. Fifty percent alcohol by volume was defined as 100 proof, and other alcohols were taxed according to their relationship to this baseline. In the U.S., proof is two times the percentage of alcohol by volume of a spirit, so a liquor's proof is two times its ABV.
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The gunpowder test
The term "alcohol proof" was first used in 16th-century England to refer to a test demonstrating the potency of an alcoholic spirit. The gunpowder test was one such test used to determine the strength of alcohol. This test involved mixing an alcoholic spirit with gunpowder and then attempting to ignite it. If the gunpowder could still burn, the spirit was rated as "above proof".
The test relied on the fact that potassium nitrate, a chemical in gunpowder, is significantly more soluble in water than in alcohol. If the water content of the spirit was too high, the gunpowder would be left too damp to combust once the alcohol fumes had burnt off. This method was not very scientific as it was influenced by factors such as temperature, the ratio of gunpowder to liquid, and the time waited after soaking before ignition.
In the British Navy, rum was often used as a form of currency and was also mixed with gunpowder to test its strength. If the weapon still fired, it was "proof" that the rum was strong enough. This also proved that the rum would burn the ship down if lit. The term "Navy proof" was first used in the 1990s by an advertising department for a popular gin brand.
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The burn-or-no-burn test
The term "proof" when applied to alcohol refers to a measure of the content of ethanol or alcohol in an alcoholic beverage. The term was originally used in England in the 16th century, when spirits were taxed at different rates depending on their alcohol content. The basic "burn-or-no-burn" test was used to determine the amount of alcohol in a liquor. If the liquor-soaked gunpowder did not ignite when lit, it was sold at a low tax rate. If the gunpowder did ignite, it was considered a "proof spirit" and was taxed at a higher rate.
Other methods for testing alcohol content include the gunpowder method, which is less influenced by temperature than the burn-or-no-burn test. This method relies on the fact that potassium nitrate, a chemical in gunpowder, is more soluble in water than in alcohol. However, factors such as the grain size of the gunpowder and the time it sits in the spirit can impact the results.
In the 19th century, a more scientific methodology was developed, which involved setting the threshold for high alcohol content at 57.06 percent by volume, or 100 proof. This method involved precisely measuring the gravity and density of a spirit to determine its alcohol content. Today, most liquor is sold with labels that state the percentage of alcohol by volume, rather than proof.
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How proof differs from ABV
The term "proof" when applied to alcohol refers to a measurement of alcohol content. The term was originally used in 16th-century England to levy higher taxes on spirits above a certain strength. The burn-or-no-burn test was used to determine whether a spirit was above proof or under proof. Spirits that ignited were taxed at a higher rate.
The use of proof as a measure of alcohol content varies from country to country. In Great Britain, an alcohol with 45% ABV is about 78.9 proof, while in the US, the same alcohol is considered 90 proof. To convert ABV to proof in the US, the ABV is doubled. For example, a bottle of 90-proof bourbon has 45% ABV.
In 1816, England standardised its threshold for a proof spirit. A proof spirit was defined as a liquor with an alcohol level 12/13 the weight of an equal volume of distilled water at 11 °C (51 °F). This corresponds to about 57.06% ABV. This standard was incorporated into Great Britain's 1952 Customs and Excise Tax.
In 1973, the European Union began to phase out the use of "proof" in favour of ABV, and in 1980, the UK adopted the ABV system of measurement. Today, liquor is sold in most locations with labels that state its percentage alcohol by volume. The European Union follows the recommendations of the International Organisation of Legal Metrology (OIML), which provides standards for measuring alcohol strength by volume and by mass.
In summary, the key differences between proof and ABV are that proof is a measure of alcohol content that varies by country, while ABV is a standard measure of the percentage of alcohol in the overall liquid that is used internationally. The two measures are related, but they are not the same.
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How proof is used today
The term "proof" in relation to alcohol originated in 16th-century England, where spirits were taxed differently based on their alcohol content. The original testing method was a basic ""burn-or-no-burn" test, where a liquid that could be ignited was considered "above proof". However, this method was unreliable due to the dependence of alcohol's flash point on temperature.
Today, the use of "proof" as a measure of alcohol content is mostly historical and linguistic. Liquor is typically sold with labels stating its percentage of alcohol by volume (ABV), which is widely understood and used internationally. ABV is the preferred method of measurement in most locations, including the European Union (EU), which follows the recommendations of the International Organization of Legal Metrology (OIML). According to OIML's International Recommendation No. 22 (1973), if alcohol strength by volume is used, it must be expressed as a percentage of total volume at a temperature of 20°C (68°F).
While ABV is the standard measure, some countries still use "proof" to indicate alcohol content. However, the definition of "proof" varies from country to country. For example, an alcohol with 45% ABV is approximately 78.9 proof in Great Britain, 90 proof in the United States, and 45 proof in France. The United States defines proof as twice the percentage of ABV, so a 40% ABV vodka in the UK would be considered 80 proof in the US.
In summary, while the term "proof" has historical significance in the context of alcohol, today it is primarily used for labelling alcohol content for consumer safety and taxation purposes. The actual measurement of alcohol content is now typically expressed as a percentage of ABV, although some countries continue to use "proof" alongside or in place of ABV.
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Frequently asked questions
Proof is a measure of the alcohol content of a beverage.
The term "proof" dates back to 16th-century England when spirits were taxed based on their alcohol content. The English government would perform a ""burn-or-no-burn" test by soaking gunpowder in liquor and attempting to light it. If the gunpowder ignited, it was proof of a higher alcohol content and was taxed at a higher rate.
The calculation of proof varies across different countries. In the US, proof is defined as twice the percentage of alcohol by volume (ABV). So, a drink with 40% ABV is considered 80 proof. In other countries, such as the UK, Canada, and Australia, proof is defined as the same as the ABV percentage.
The use of proof as a measure of alcohol content is now mostly historical and linguistic. Today, liquor is typically labelled with the ABV percentage, which is a standard measure internationally. However, proof can still be useful for consumers to understand the strength of an alcoholic beverage and make informed decisions about their consumption.
Proof is a measure of the ethanol (ethyl alcohol) content in an alcoholic beverage. The higher the proof, the higher the ethanol concentration. For example, 80-proof alcohol contains 40% ethanol.
