The distribution of the consumption of alcoholic beverages is wide in various regions of the world, it represents the culture and economy of these, in turn it is one of the factors that contribute to the development of various conditions such as alcoholic liver disease, becoming a health problem public since there is a relevant percentage of associated morbidity and mortality [1]. Therefore, it is necessary to know the range of chemical components of different liquors according to their raw material, production processes and fermentation to evaluate their toxicity and the ability of some substances to provide protection to the intestinal barrier.