As used in this chapter:
(a) “Alcohol” means ethyl alcohol, whether rectified or diluted with water or not, whatever its origin may be, and includes synthetic ethyl alcohol. Such term excludes denatured alcohol and wood alcohol.
(b) “Beer,” “malt liquor” and “malt beverages” include all brewed or fermented malt products containing one-half of one percent or more of alcohol by volume but not more than six percent of alcohol by weight.
(c) “Intoxicating liquor” and “liquor” include all liquids and compounds, other than beer, as defined in subsection (b) hereof, containing one-half of one percent or more of alcohol by volume which are fit to use for beverage purposes, from whatever source and by whatever process produced, by whatever name called and whether the same are medicated, proprietary or patented. Such phrase includes wine, as defined in subsection (f) hereof, even if it contains less than four percent of alcohol by volume, mixed beverages, as defined in subsection (d) hereof, even if they contain less than four percent of alcohol by volume, alcohol and all solids and confections which contain any alcohol.
(d) “Mixed beverages,” such as bottled and prepared cordials, cocktails and highballs, are products obtained by mixing any type of whiskey, neutral spirits, brandy, gin or other distilled spirits with, or over, carbonated or plain water, pure juices from flowers and plants, and other flavoring materials. The completed product shall contain not less than one-half of one percent of alcohol by volume and not more than twenty-one percent of alcohol by volume.
(e) “Person” includes firms and corporations.
(f) 'Wine” includes all liquids fit to use for beverage purposes containing not less than one-half of one percent of alcohol by volume and not more than twenty-one percent of alcohol by volume, which is made from the fermented juices of grapes, fruits or other agricultural products.
(ORC 4301.01)