Beer, wine, and spirits are the three classes of beverages that contain alcohol but vary in water content and non-ethanol compounds, such as flavors and congeners that are produced during fermentation and distillation. Congeners include other alcohols like methanol or non-alcohol aldehydes, esters, and flavonoids, that contribute to the overall complexity of the flavor, aroma, and color profile of the beverage (42) and, in turn, the positive aspects of the overall drinking experience. However, some individuals are sensitive to the negative effects of congeners.
