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Direct Spirits

Direct Spirits are distilled for their flavor directly from fermented ingredients. To accomplish this, they should be ditilled at no greater than 160° proof, traditionally using a pot still or a close variant.
Direct spirits fall under three categories: those distilled from wines, those distilled from beers, and those distilled from taadies.

Brandies are distilled for their flavor from wines (fermented fruits). Brandywines are distilled from true wines (of grapes). Fruit brandies are distilled from fruit wines (of fruits other than grapes).

Whiskies are distilled for their flavor from beers (fermented of grains). Old-world whiskies are distilled from un-hopped barley beers. New-world whiskies are traditionally distilled from un-hopped beers fermented from barley and other grains. Recent developments in new-world whiskies have included the rise of some types that forego most, or all, of the barley.

Taadi Spirits are distilled for their flavor from taadis (fermented nectars or saps). India arrack and Ceylon arrack are distilled from palm blossom taadi. Brazilian cachaça, French agricole rhum, and Haitian rhum, are distilled from sugarcane sap taadi. Batavia arrack is distilled from sugarcane sap taadi that was fermented with a lesser amount of rice. So-called "Thai whiskey" is distilled also distilled from sugarcane sap taadi that was fermented with a lesser amount of rice. True rums are distilled from treacle taadi, also called molasses taadi. Mezcal (including that famously from Tequila) is distilled from pulque (being fermented agave sap). Hawaiian okolehao is distilled from oke (being fermented ti plant sap).