When locally manufactured, the various types of Indian-made foreign liquor (IMFL) are supposed to be produced using their traditional methods, such as fermenting grain mash to produce whiskey. However, a common characteristic of many IMFLs, distinct from spirits elsewhere in the world, is that, irrespective of the final product, the starting ingredient is a neutral spirit distilled from molasses, a byproduct of the sugar industry. This neutral spirit at 96% alcohol by volume is first reduced to 42.8% using demineralised water, whereupon flavours and other spirits are added. Caramel colouring is added at this stage to impart colour to the spirit. Most commonly, grain or malt-based whisky, which may include imported Irish or Scotch whisky is blended with the spirit.