World's Alcoholic Drinks
An alcoholic drink is a drink that contains ethanol, commonly known as alcohol. Alcoholic drinks are divided into three general classes: beers, wines, and distilled beverages. They are legally consumed in most countries, and over one hundred countries have laws regulating their production, sale, and consumption. In particular, such laws specify the minimum age at which a person may legally buy or drink them. This minimum age varies between 16 and 25 years, depending upon the country and the type of drink. Most nations set it at 18 years of age.
List of alcoholic drinks
Drinks by raw material
The names of some alcoholic drinks are determined by their raw
material.
Grains
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Name of fermented beverage
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Name of distilled beverage
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Barley
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Buckwheat
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Corn
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Millet
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Rice
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Rye
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Sorghum
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Wheat
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Fruit juice
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Name of fermented beverage
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Name of distilled beverage
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Apples
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Apricots
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Bananas or plantains
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Cashew
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Cherries
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Coconut or Palm
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Gouqi
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Ginger with sugar
Ginger with raisins
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Grapes
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Juniper berries
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Mulberry
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Pears
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Pineapples
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Plums
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Quinces
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Raspberries
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Myrica rubra
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Pomace
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Pomegranate
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Vegetables
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Name of fermented beverage
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Name of distilled beverage
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Agave juice
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Cassava
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Saliva-fermented
beverages:
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Ginger root juice
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Potato
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Sugarcane juice or molasses
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Sweet potato
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Ti root
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Other raw materials
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Name of fermented beverage
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Name of distilled beverage
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Sap of palm
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Sap of Arenga Pinnata, Coconut, Borassus flabellifer
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Honey
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Milk
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Sugar
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Fermented drinks
Beer
Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. Beer is brewed from cereal grains-most commonly from malted barley, though wheat, maize (corn), and rice are also used. During the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. Most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. Other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. In commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.
Ale
Ale is a type of beer brewed using a warm fermentation method, resulting in a sweet, full-bodied and fruity taste.Historically, the term referred to a drink brewed without hops. As with most beers, ale typically has a bittering agent to balance the malt and act as a preservative. Ale was originally bittered with gruit, a mixture of herbs or spices boiled in the wort before fermentation. Later, hops replaced gruit as the bittering agent.
Barley wine
is a style of strong ale of between 6-11% or 8-12% alcohol by volume. It is also sometimes written as one word, barleywine.
Bitter ale
is a British style of pale ale that varies in colour from gold to dark amber, and in strength from 3% to 7% alcohol by volume.
Brown ale
is a style of beer with a dark amber or brown colour. The term was first used by London brewers in the late 17th century to describe their products, such as mild ale,though the term had a rather different meaning than it does today. 18th- century brown ales were lightly hopped and brewed from 100% brown malt.
Cask ale
or cask-conditioned beer is unfiltered and unpasteurised beer which is conditioned (including secondary fermentation) and served from a cask without additional nitrogen or carbon dioxide pressure.
The term "mild" originally meant young beer or ale, as opposed to "stale" aged beer or ale with its resulting "tang". In more recent times, it has been interpreted as having a low gravity or being "mildly hopped"
Old ale
is a term commonly applied to dark, malty beers in England, generally above 5% ABV, also to dark ales of any strength in Australia. Sometimes associated with stock ale or, archaically, keeping ale, in which the beer is held at the brewery
Pale ale
is an ale made with predominantly pale malt.The highest proportion of pale malts results in a lighter colour.The term "pale ale" first appeared around 1703 for beers made from malts dried with coke, which resulted in a lighter colour than other beers popular at that time. Different brewing practices and hop levels have resulted in a range of taste and strength within the pale ale family.
Scotch ale
was first used as a designation for strong ales exported from Edinburgh in the 18th century.The term has become popular in the USA, where strong ales which may be available in Scotland under a different name are sold in America as "Scotch Ale".
(dark beer made from brown malt) is a dark style of beer developed in London from well-hopped beers made from brown malt.The name was first recorded in the 18th century, and is thought to come from its popularity with street and river porters.
(strong Porter) Stout is a dark beer that includes roasted malt or roasted barley, hops, water and yeast. Stouts were traditionally the generic term for the strongest or stoutest porters, typically 7% or 8% alcohol by volume (ABV), produced by a brewery.
Fruit beer
is beer made with fruit added as an adjunct or flavouring.Lambics, beers originating in the valley of the Zenne (in an around Brussels) Belgium, though copied by brewers in other parts of the world, may be refermented with cherries to make kriek, or fermented with raspberries to make framboise.
Lager
Lager is a type of beer conditioned at low temperatures. It may be pale, golden, amber, or dark. Pale lager is the most widely consumed and commercially available style of beer. Well-known brands: include Budweiser,Budvar,Corona,Pilsner,Snow,Tsingtao,Singha,Kirin,Heineken,Carling,Foster's,Carlsberg, and Tennents.
Pale lager
(also "dry beer", made with a slow acting yeast that ferments at a low temperature while being stored) is a very pale-to-golden-colored lager beer with a well attenuated body and a varying degree of noble hop bitterness.The brewing process for this beer developed in the mid-19th century, when Gabriel Sedlmayr took pale ale brewing techniques back to the Spaten Brewery in Germany and applied them to existing lagering methods
is a strong lager of German origin. Several substyles exist, including maibock (helles bock, heller bock), a paler, more hopped version generally made for consumption at spring festivals; doppelbock (double bock), a stronger and maltier version; and eisbock, a much stronger version made by partially freezing the beer and removing the ice that forms.
or Märzenbier (German: March or March beer, respectively) is a lager that originated in Bavaria. It has a medium to full body and may vary in color from pale through amber to dark brown. It is the beer traditionally served at Oktoberfest
(also pilsener or simply pils) is a type of pale lager. It takes its name from the Bohemian city of Pilsen, where it was first produced in 1842. The world’s first blond lager, the original Pilsner Urquell,is still produced there today.
Schwarzbier
or black beer, is a dark lager made in Germany. They tend to have an opaque, black colour with hints of chocolate or coffee flavours, and are generally around 5% ABV They are similar to stout in that they are made from roasted malt, which gives them their dark colour.
Sahti
is a Finnish beer made from malted and unmalted grains including barley, rye and oats. Traditionally the beer is flavored with juniper in addition to, or instead of, hops; the mash is filtered through juniper twigs into a trough-shaped tun, called a kuurna in Finnish. Sahti is top-fermented and many have a banana flavor due to isoamyl acetate from the use of baking yeast, although ale yeast may also be used in fermenting.
Small beer
(also known as small ale or table beer) is a lager or ale that contains a lower amount of alcohol by volume (ABV) than other beers, typically between 0.5% to 2.8%.Sometimes unfiltered and porridge-like, it was a favored drink in Medieval Europe and colonial North America as against more expensive beer with higher alcohol. Small beer was also produced in households for consumption by children and servants.
Wheat beer
is a beer, usually top-fermented, which is brewed with a large proportion of wheat relative to the amount of malted barley. The two main varieties are Weissbier and Witbier; minor types include Lambic, Berliner Weisse and Gose
white beer, bière blanche, or simply witte is a barley/wheat, top-fermented beer brewed mainly in Belgium and the Netherlands. It gets its name due to suspended yeast and wheat proteins which cause the beer to look hazy, or white, when cold. It is a descendant from those medieval beers which were flavored and preserved with a blend of spices and other plants such as coriander, orange, and bitter orange referred to as "gruit" instead of using hops.
is a traditional alcoholic beverage or beer of the indigenous peoples in Brazil since pre-Columbian times. It is still made today in remote areas throughout Panama and South America. Cauim is made by fermenting manioc (a large starchy root), or maize, sometimes flavored with fruit juices. The Kuna Indians of Panama use plantains
Chicha
In South and Central America, chicha is a fermented (alcoholic) or non-fermented beverage usually derived from grains, maize, or fruit. Chicha includes corn beer, known as chicha de jora, and non-alcoholic beverages such as chicha morada. Archaeobotanist have found evidence for chicha made from maize, the fruit of Schinus molle and Prosopis pods.Chichas can also be made from quinoa, kañiwa, peanut, manioc root (also called yuca or cassava), palm fruit, potato, Oxalis tuberosa, chañar or various other fruits
is an alcoholic beverage made from the fermented juice of apples. Cider is popular in the United Kingdom, especially in the West Country, and widely available. The UK has the world's highest per capita consumption, as well as its largest cider-producing companies
(pear cider) is an alcoholic beverage made from fermented pears, similar to the way cider is made from apples. It has been common for centuries in England, particularly in the Three Counties (Gloucestershire, Herefordshire and Worcestershire); it is also made in parts of South Wales and France, especially Normandy and Anjou
Plum jerkum
is an alcoholic drink produced from plums. It has been variously described as made in the same way as cider and as a fruit wine, although the terminology implies slightly different methods.
Desi daru
is a country liquor alcoholic drink made in the Indian subcontinent, its variant include Tharra. It is traditionally prepared from a procedure that has been passed down for centuries. It is the primary and most popular alcoholic beverage in India's villages and for the below poverty line class in urban and city areas. It is fermented and distilled from molasses which is a by product of sugarcane.
often translated as yellow wine, is a type of Chinese alcoholic beverage made from water, cereal grains such as rice, sorghum, millet, or wheat, and a jiuqu starter culture. Unlike baijiu, it is not distilled and contains less than 20% alcohol.
Icariin Liquor
is an alcoholic drink that contains icariin from plants of the genus Epimedium. The liquor is available in Korea as a bottled 30% alcohol beverage
Kasiri
also known as "kaschiri" and "cassava beer", is an alcoholic beverage made from cassava by Amerindians in Suriname and Guyana.The roots of the cassava plant are grated, diluted in water, and pressed in a cylindrical basketwork press to extract the juice. The extracted juice is fermented to produce kasiri. In Brazil, the cassava roots are chewed and expectorated, a process which starts fermentation.
Kilju
is a folksy name for a Finnish homemade alcoholic beverage, in English also known as sugar wine. It is mostly made from sugar, yeast, and water. Its alcohol content is usually 15–17% ABV.
Kumis
is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir.
Mead
is an alcoholic beverage created by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey.It may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.
Nihamanchi
is a beer brewed from manioc (Manihot esculenta) by indigenous peoples of South America. It is also known as nihamanci, nijimanche, or nijiamanchi, and is related to chicha. Jívaro women make it by chewing manioc tubers, placing them in large jars, and allowing them to ferment in their saliva. Niji Manche is nutritious, and adults drink 4–5 quarts a day.
Palm wine
is an alcoholic beverage created from the sap of various species of palm tree such as the palmyra, date palms, and coconut palms. It is known by various names in different regions and is common in various parts of Asia, Africa the Caribbean and South America.
Parakari
The alcoholic beverage parakari is a product of cassava (Manihot esculenta Crantz) fermentation by Amerindians of Guyana. While fermented beverage production is nearly universal among indigenous Amazonians, parakari is unique among New World beverages because it involves the use of an amylolytic mold (Rhizopus sp., Mucoraceae, Zygomycota) followed by a solid substratum ethanol fermentation
Pulque
(occasionally referred to as agave wine) is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional to central Mexico, where it has been produced for millennia. It has the color of milk, somewhat viscous consistency and a sour yeast-like taste.
Sake
is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. Unlike wine, in which alcohol is produced by fermenting sugar that is naturally present in fruit, typically grapes, sake is produced by a brewing process more akin to that of beer, where starch is converted into sugars which ferment into alcohol.
Sonti
is an Indian rice-based alcoholic drink that is made much like sake and is similar to wine in its alcohol content and use. Sonti is made by steaming rice; to saccharify the starches to sugar, a mold, Rhizopus sonti (in sake, Aspergillus oryzae) is used, followed by fermentation.
Tepache
is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold. Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer.
Tiswin
is an alcoholic beverage brewed from corn. Tiswin is also the sacred saguaro wine of the Tohono O'odham, a group of aboriginal Americans who reside primarily in the Sonoran Desert of the southeastern Arizona and northwest Mexico.Tiswin made from corn or saguaro, a large cactus.
Pito
is a type of beer made from fermented millet or sorghum in northern Ghana, parts of Nigeria, and other parts of West Africa. It is made by small (household-level) producers, and is typically served in a calabash outside the producer's home where benches are sometimes provided.
Merisa
It is made by Sudanese women as a source of income. Merisa is made by brewing dates, millet and sorghum. The brewing process has been described as complex by Western beer making standards with over a dozen steps. Merisa has an 8-10 hour fermentation process and has an alcohol content of up to 6%
Tonto
is a traditional Ugandan fermented beverage made from bananas. It is also referred to as mwenge bigere.Tonto is made by ripening green bananas in a pit for several days. The juice is then extracted, filtered, and diluted before being mixed with ground and roasted sorghum. This mixture is fermented for two to four days.Tonto has an alcohol content ranging from six to eleven percent by volume.
Burukutu
is an alcoholic beverage, brewed from the grains of Guinea corn (Sorghum bicolor) and millet.The alcoholic beverage is often produced in Tropical African countries such as Nigeria, Kenya, Ethiopia and Burundi as one of the major traditional and local alcoholic drink. It is commonly consumed in Northern Guinea savanna region of Nigeria, Ghana and Republic of Benin.
Opaque Beer
also known as Bantu beer, malwa, kaffir beer, pombe "Tchouk" or Millet beer, is an alcoholic beverage made from malted millet that is common throughout Africa. Millet Beer varies in taste and alcoholic content between ethnic groups. It is served in calabashes.
Thwon
is a type of alcoholic beverage. It is prepared on festivals and special occasions by the Newars. It is brewed from rice. This is a kind of Country Beer. Generally it can also be called Rice beer.
Tongba
is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal and the neighbouring Darjeeling and Sikkim. It is the traditional and indigenous drink of the Limbu people of eastern Nepal.Tongba is culturally and religiously important to the Limbu people of eastern Nepal
Boza
It is a malt drink made from maize (corn) and wheat in Albania, fermented wheat in Turkey, and wheat or millet in Bulgaria and Romania. In Egypt where it is known as "būẓa" it is usually made from barley. It has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.
Urwagwa
Banana beer is an alcoholic beverage made from fermentation of mashed bananas. Sorghum, millet or maize flour are added as a source of wild yeast.
Wine
Wine is an alcoholic beverage made from grapes fermented without the addition of sugars, acids, enzymes, water, or other nutrients.Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir, and the production process. Many countries enact legal appellations intended to define styles and qualities of wine. These typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes include rice wine and fruit wines such as plum, cherry, pomegranate and elderberry.
Fortified wine
Fortified wine is a wine to which a distilled spirit, usually brandy, is added. Many different styles of fortified wine have been developed, including Port, Sherry, Madeira, Marsala, Commandaria wine, and the aromatised wine Vermouth.
Port
also known as vinho do Porto and usually simply port is a Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine, though it also comes in dry, semi-dry, and white varieties.
Madeira
is a fortified wine made in the Portuguese Madeira Islands, off the coast of Africa. Madeira is produced in a variety of styles ranging from dry wines which can be consumed on their own as an aperitif to sweet wines usually consumed with dessert. Cheaper cooking versions are often flavoured with salt and pepper for use in cooking.
Marsala
is a wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala first received Denominazione di Origine Controllata (DOC) status in 1969.The DOC status is equivalent to PDO: most countries limit the use of the term Marsala to those wines that come from the Marsala area, to which the European Union grants Protected Designation of Origin (PDO) status.
is a fortified wine made from white grapes that are grown near the city of Jerez de la Frontera in Andalusia, Spain. Sherry is produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and Fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and Oloroso.
Vermouth
is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, and spices).The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif.
Vinsanto
is a Greek wine region located on the archipelago of Santorini in the southern Cyclades islands of Greece. Wine has been produced there since ancient times, but it was during the Middle Ages that the wine of Santorini became famous worldwide under the influence of the Republic of Venice. The Italian influence is still present in modern Santorini wine making: the most famous Tuscan sweet wine is called Vin Santo. Santorini's Vin Santo (labeled "Vinsanto" to differentiate it from the Tuscan wine) is made in a passito style from grapes dried in the sun after harvest.
Fruit wine
are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any fermented alcoholic beverage except beer. For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine.
Table wine
is a wine term with two different meanings: a style of wine and a quality level within wine classification.In the United States, table wine primarily designates a wine style: ordinary wine which is neither fortified nor sparkling nor expensive table wine as grape wine having an alcoholic strength of maximum 14% abv.Wines between 14% and 24% ABV are known as dessert wine. Table wine may also be designated using terms such as light wine, light white wine, red table wine, or sweet table wine.
Sangria
is an alcoholic beverage of Spanish origin. A punch, the sangria traditionally consists of red wine and chopped fruit, often with other ingredients such as orange juice or brandy.
is a wine with significant levels of carbon dioxide in it, making it fizzy. Commonly called champagne, EU countries legally reserve that term for products exclusively produced in the Champagne region of France. Usually sparkling wine is white or rosé, but there are examples of red sparkling wines such as the Italian Brachetto, Bonarda, and Lambrusco, Australian sparkling Shiraz, and Azerbaijani "Pearl of Azerbaijan" made from Madrasa grapes. The sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties (French for 'raw' and 'sweet', respectively).
Champagne
is sparkling wine or, in EU countries, legally only that sparkling wine which comes from the Champagne region of France. Where EU law applies, this alcoholic drink is produced from grapes grown in the Champagne region of France following rules that demand, among other things, secondary fermentation of the wine in the bottle to create carbonation, specific vineyard practices, sourcing of grapes exclusively from specific parcels in the Champagne appellation and specific pressing regimes unique to the region. Many people use the term Champagne as a generic term for sparkling wine but in some countries, it is illegal to label any product Champagne unless it both comes from the Champagne region and is produced under the rules of the appellation.
Distilled drinks
A distilled drink, spirit, or liquor is an alcoholic drink containing ethanol that is produced by distillation (i.e., concentrating by distillation) of ethanol produced by means of fermenting grain, fruit, or vegetables. This excludes undistilled fermented beverages such as beer, wine, and cider. Vodka, gin, baijiu, tequila, rum, whisky, brandy, Singani and soju are examples of distilled drinks.
Hard liquor is used in North America and India to distinguish distilled drinks from undistilled ones (implicitly weaker).
Spirits
(also hard liquor, hard alcohol, Liquor, or distilled beverage) is an alcoholic drink produced by distillation of grains, fruit, or vegetables that have already gone through alcoholic fermentation. The distillation process purifies the liquid and removes diluting components like water, for the purpose of increasing its proportion of alcohol content (commonly expressed as alcohol by volume, ABV). As distilled beverages contain significantly more alcohol, they are considered "harder"- in North America, the term hard liquor is used to distinguish distilled beverages from undistilled ones.
Absinthe
is historically described as a distilled, highly alcoholic (45–74% ABV / 90–148 U.S. proof) beverage. It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of Artemisia absinthium("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs.
Akvavit
is a distilled spirit that is principally produced in Scandinavia, where it has been produced since the 15th century. Akvavit is distilled from grain and potatoes, and is flavoured with a variety of herbs. Akvavit is also popular in Germany and the American Midwest. Akvavit gets its distinctive flavour from spices and herbs, and the main spice should (according to the European Union) be caraway or dill. It typically contains 40% ABV or 80 Proof (U.S.) The EU has established a minimum of 37.5% ABV for akvavit to be named as such.
is a strong apple-flavored alcoholic drink produced from apples, popular in the American colonial period.The name derives from "jacking", a term for "increasing" (alcohol content) and specifically for "freeze distilling", the traditional method of producing the drink.
Arak
a West Asian alcoholic spirit (~40–63% Alc. Vol./~80–126 proof, commonly 50% Alc. Vol./100 proof) in the anise drinks family. It is a clear, colorless, unsweetened anise-flavored distilled alcoholic drink. The Persian (Iranian) version of Arak (commonly called Arak Saggi) does not contain anise, as it is usually produced from raisins, dates or sugarcane. Arak is the traditional alcoholic beverage in the Middle East, especially in the Levant, as well in Iran and Turkey.
is a distilled alcoholic drink typically produced in the Indian Subcontinent and Southeast Asia, made from either the fermented sap of coconut flowers, sugarcane, grain (e.g. red rice) or fruit, depending upon the country of origin. The clear distillate may be blended, aged in wooden barrels, or repeatedly distilled and filtered depending upon the taste and color objectives of the manufacturer. Arrack is not to be confused with arak, an anise-flavored alcoholic beverage traditionally consumed in Eastern Mediterranean and North African countries.
Awamori
is an alcoholic beverage indigenous and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like sake) but of distillation (like shōchū). All Awamori made today is from indica rice imported from Thailand, the local production not being sufficient to meet domestic demand.
Baijiu
also known as shaojiu, is a category of at least a dozen Chinese liquors made from grain. Báijiǔliterally means "white (clear) alcohol" or liquor. Báijiǔ is a clear liquid usually distilled from fermented sorghum, although other grains may be used; some southeastern Chinese styles may employ rice or glutinous rice, while other Chinese varieties may use wheat, barley, millet, or even Job's tears (yìyǐ) in their mashbills. The jiuqu starter culture used in the production of baijiu is usually made from pulverized wheat grain or steamed rice
Borovička
(also known as Juniper brandy) is a Slovak alcoholic beverage flavored with juniper berries. It is characterized by a white or golden colour and a taste similar to that of dry gin. It is popular especially in Slovakia, Poland, and the Czech Republic.Today's commercially produced borovička contains about 40% abv or 80 Proof. As a benchmark, the minimum alcohol amount required by law in Slovakia is 37.5%.
Brandy
is a spirit produced by distilling wine. Brandy generally contains 35–60% abv (70–120 US proof) and is typically drunk as an after-dinner digestif. Some brandies are aged in wooden casks, others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from southwestern France.
Armagnac
is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills rather than the pot stills used in the production of cognac. The resulting spirit is then aged in oak barrels before release.
is a variety of brandy named after the town of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.Cognac production falls under French Appellation d'origine contrôlée designation, with production methods and naming required to meet certain legal requirements. Among the specified grapes Ugni blanc, known locally as Saint-Emilion, is most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais. Cognac matures in the same way as whiskies and wine barrel age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.
Fruit brandy
is a distilled beverage produced from mash, juice, wine or residues of culinary fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, pears, apricots, plums and cherries are the most commonly used fruits.
Eau-de-vie (French)
is a clear, colourless fruit brandy that is produced by means of fermentation and double distillation. The fruit flavour is typically very light.
or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies,herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral grain spirits.
Obstwasser (German)
is a distilled beverage produced from mash, juice, wine or residues of culinary fruits. The term covers a broad class of spirits produced across the world, and typically excludes beverages made from grapes, which are referred to as plain brandy (when made from distillation from wine) or pomace brandy (when made directly from grape pomace). Apples, pears, apricots, plums and cherries are the most commonly used fruits.
Calvados
is an apple brandy from the Normandy region in France. Calvados is distilled from cider made from specially grown and selected apples, from over 200 named varieties. It is not uncommon for a calvados producer to use over 100 specific varieties of apples, which are either sweet (such as the 'Rouge Duret' variety), tart (such as the 'Rambault' variety), or bitter (such as the 'Mettais', 'Saint Martin', 'Frequin', and 'Binet Rouge' varieties), the latter being inedible.
Damassine
is a liqueur produced by distillation of the damson plum, called Damassine in French.
According to local tradition, the Crusaders or Bernard de Clairvaux brought seeds for the Damassinier plant back from the Orient (hence its name originating from Damascus “fr Damas”). The Romans might have already known the fruit, cited in the Duhamel de Monceau encyclopaedia. In the Jura area.
Poire Williams
is the name for eau de vie (colorless fruit brandy) made from the Williams pear (also known as Williams' bon chrétien and as the Bartlett pear in the United States, Canada and Australia). It is generally served chilled as an after-dinner drink. Some producers of Poire Williams include an entire pear inside each bottle. This is achieved by attaching the bottle to a budding pear tree so that the pear will grow inside it.
Himbeergeist
is a fruit-based Schnaps produced mainly in Germany and the Alsace region of France.Rather than being distilled into liquor from a fermented mash of fresh fruit like a fruit brandy (Obstler in German), Himbeergeist is made as an infusion. Because raspberries' low sugar content can produce only a limited amount of alcohol, Himbeergeist is created by macerating fresh berries in 95.6% pure neutral spirits.The mixture is then steeped for several weeks to draw out the raspberry essence, distilled, diluted with purified water, and bottled at 40% ABV or stronger.
Williamine
is a brand of Poire Williams, an eau de vie produced with Williams pears, in Martigny, Canton of Valais, Switzerland.The trademark Williamine belongs to the Distillerie Louis Morand & Cie SA
Kirsch
German for "cherry water") or kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. However, it is now also made from other kinds of cherries. The cherries are fermented completely, including their stones.Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet.The best kirschwasser have a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the cherry seeds.
Okolehao
is an ancient Hawaiian alcoholic spirit whose main ingredient was the root of the ti plant. Okolehao's forerunner was a fermented ti root beverage or beer. When distillation techniques were introduced by English seamen in 1790, it was distilled into a highly alcoholic spirit.
Cachaça
is a distilled spirit made from fermented sugarcane juice. Also known as aguardente, pinga, caninha and other names, it is the most popular spirit among distilled alcoholic beverage in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous cocktail.
Umeshu
is a Japanese liqueur made by steeping ume fruits (while still unripe and green) in alcohol (shōchū) and sugar. It has a sweet, sour taste, and an alcohol content of 10-15%. The taste and aroma of umeshu can appeal to even those people who normally dislike alcohol. Famous brands of umeshu include Choya and Takara Shuzo.
Feni
is a spirit produced exclusively in Goa, India. There are two types of feni; cashew feni and toddy palm feni, depending on the original ingredient. The small batch distillation of feni has a fundamental effect on its final character; still retaining some of the delicate aromatics, congeners and flavour elements of the juice from which it was produced.
Gin
Gin is liquor which derives its predominant flavour from juniper berries (Juniperus communis). Gin is one of the broadest categories of spirits, all of various origins, styles, and flavour profiles that revolve around juniper as a common ingredient.
Damson gin
is a liqueur, usually homemade, made from damson plums macerated in a sugar and gin syrup for eight weeks or more. Vodka is sometimes used in place of the gin. The proof will vary somewhat but generally is around 44.
Sloe gin
is a red liqueur made with gin and sloe (blackthorn) drupes, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume. However, the European Union has established a minimum of 25% ABV for sloe gin to be named as such. The traditional way of making sloe gin is to soak the sloes in gin. Sugar is required to ensure the sloe juice is extracted from the fruit.
Horilka
is a Ukrainian alcoholic beverage. The word horilka may also be used in a generic sense in the Ukrainian language to mean vodka or other strong spirits and etymologically is similar to the Ukrainian word for burning -hority. Home-distilled horilka, moonshine, is called samohon (literally 'self-distillate' or 'self-run'-almost identical to the Polish: samogon). Horilka is usually distilled from grain (usually wheat or rye), though it can, exceptionally, also be distilled from potatoes, honey, sugar beets etc. One type of horilka, called pertsivka, is horilka with chili peppers. Historically, outside Ukraine, pertsivka is generally referred to when people speak of horilka, although pertsivka itself is just one type of horilka.
Kaoliang wine
Gaoliang wine or sorghum wine is a strong distilled liquor of Chinese origin made from fermented sorghum. It is a type of unflavoured baijiu. The liquor originates from Dazhigu (located east of Tianjin), first appearing in the Ming Dynasty. It is now primarily made and sold in mainland China and Taiwan and also popular in Korea,
Mamajuana
(or Mamajuana) is a drink from the Dominican Republic that is concocted by allowing rum, red wine, and honey to soak in a bottle with tree bark and herbs. The taste is similar to port wine and the color is a deep red.The specific herbs that make up Mamajuana were originally prepared as an herbal tea by the native Taino Indians; post-Columbus, alcohol was added to the recipe. Besides being rumored to be an aphrodisiac, Mamajuana is also consumed for its purported medicinal value
Maotai
or Moutai is a brand of baijiu, a distilled Chinese liquor (spirit), made in the town of Maotai in China's Guizhou province. Produced by the state-owned Kweichow Moutai Company, the beverage is distilled from fermented sorghum and now comes in several different varieties.
Metaxa
is a Greek spirit invented by Spyros Metaxas in 1888. It is exported to over 65 countries and it is among the 100 strongest spirit brands worldwide. It is a blend of brandy and wine made from sun-dried Savatiano, Sultana and Black Corinth grape varieties. It is then blended with an aged Muscat wine from the Aegean islands of Samos and Lemnos. Metaxa is traditionally served neat, on the rocks, with tonic or mixed (usually with sours) and it is used as a basic ingredient in several cocktails such as Alexander or the "Greek Mojito".
Mezcal
(or mescal) is a distilled alcoholic beverage made from any type of agave. The word mezcal comes from Nahuatl mexcalli which means "oven-cooked agave".
Agaves or magueys are found mainly in many parts of Mexico and all the way down to the equator, though most mezcal is made in Oaxaca. It can also be made in Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacán and the recently approved Puebla. A saying attributed to Oaxaca regarding the drink is: "Para todo mal, mezcal, y para todo bien, también." ("For everything bad, mezcal, and for everything good as well.")
Neutral grain spirit
rectified alcohol, or ethyl alcohol of agricultural origin is highly concentrated ethanol which has been purified by means of repeated distillation, a process that is called rectification. In some countries (e.g. India), denatured alcohol or denatured rectified spirit may commonly be available as "rectified spirit", but it is poisonous and ingestion can be fatal.
Ogogoro
is a west African alcoholic drink, usually distilled locally from fermented Raphia palm tree juice. It is most popular in Nigeria, where it is known as the country's homebrew.
Ouzo
is a dry anise-flavoured aperitif that is widely consumed in Greece, Cyprus, Lebanon and Israel. Its taste is similar to other anise liqueurs like pastis and sambuca.
Palinka
is a traditional fruit brandy in Central Europe with origins from the Romania Carpathian Basin, known under several names, and invented in the Middle Ages. Protected as a geographical indication of the European Union, only fruit spirits mashed, distilled, matured and bottled in [[Romania] and similar apricot spirits from four provinces of Austria can be called "pálinka". Törkölypálinka, a different product in the legal sense, is a similarly protected pomace brandy that is commonly included with palincă. While pálinka may be made of any locally grown fruit, the most common ones are plums, apricots, apples, pears, and cherries.Palinca is mainly made in Romania..
is a colorless or yellowish-to-amber colored brandy produced in winemaking regions of Peru and Chile. Made by distilling fermented grape juice into a high-proof spirit, it was developed by 16th century Spanish settlers as an alternative to orujo, a pomace brandy that was being imported from Spain.
Poitín
is a traditional Irish distilled beverage (40%-90% ABV). Poitín was traditionally distilled in a small pot still and the term is a diminutive of the Irish word pota, meaning "pot". The Irish word for a hangover is póit. In accordance with the Irish Poteen/Irish Poitin technical file, it can only be made from cereals, grain, whey, sugar beet, molasses and potatoes.
Rakı
is an unsweetened, often aniseed-flavoured, alcoholic drink that is popular in Albania, Greece, Iran, Turkic countries, and in the Balkan countries as an apéritif. It is often served with seafood or meze. It is comparable to several other alcoholic beverages available around the Mediterranean and the Middle East, e.g. pastis, ouzo, sambuca, arak and aguardiente.
Rakia
is the collective term for fruit brandy popular in the Balkans.The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50%).
Slivovitz
Šljivovica, Śliwowica, Slivovitza, Schlivowitz, Slivovitsa, Slivovice, Slivovica or Slivovka is a fruit brandy made from damson plums, often referred to as plum brandy.
Rum
Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses or honeys, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.
The majority of the world's rum production occurs in the Caribbean and Latin America. Rum is also produced in Australia, Portugal, Austria, Canada, Fiji, India, Japan, Mauritius, Nepal, New Zealand, the Philippines, Reunion Island, South Africa, Spain, Sweden, Taiwan, Thailand, the United Kingdom and the United States.
Puncheon rum
is a high proof heavy-type rum produced in Trinidad and Tobago. Three local brands, Forres Park, Caroni and Stallion produce bottles that are 75% alcohol by volume. The first puncheon rum is said to have been manufactured in 1627 by the makers of Caroni Puncheon Rum. The name 'Puncheon' is derived from the giant wooden casks, known as 'puncheons' in which the rum was stored.
Cocoroco
is an alcoholic beverage from Bolivia notable for its extremely high alcohol content by volume, 96%. Cocoroco is sold as "potable alcohol", most often in tin cans. Like rum, cocoroco is made from sugar cane. Unlawful trade of cocoroco and coca leaves occurs across the Altiplano among Aymara communities living in Chile and Bolivia.Cocoroco is illegal in some neighboring countries such as Chile where all alcoholic drinks with over 55% alcohol content by volume are illegal.
Shochu
is a Japanese distilled beverage less than 45% abv. It is typically distilled from rice (kome), barley (mugi), sweet potatoes (satsuma-imo), buckwheat (soba), or brown sugar (kokutō), though it is sometimes produced from other ingredients such as chestnut, sesame seeds, potatoes or even carrots.
is distilled from white Muscat of Alexandria grapes. It is produced only in the Bolivian high valleys and is considered the national liquor of Bolivia and a cultural patrimony. Its character and production methods are closest to eau-de-vie but it is classified as a brandy for purposes of international trade. Singani has been declared a Domain of Origin (Denominación de Origen or DO) and a Geographical Indication (GI) by the Bolivian government.
a clear, colorless distilled beverage of Korean origin. It is usually consumed neat, and its alcohol content varies from about 16.8% to 53% ABV.Most brands of soju are made in South Korea. While it is traditionally made from rice, wheat, or barley, modern producers often replace rice with other starches such as potatoes, sweet potatoes, or tapioca.
Tequila
is a regional distilled beverage and type of alcoholic drink made from the blue agave plant, primarily in the area surrounding the city of Tequila, 65 km (40 mi) northwest of Guadalajara, and in the highlands (Los Altos) of the central western Mexican state of Jalisco. Aside from differences in region of origin, tequila is a type of mezcal (and the regions of production of the two drinks are overlapping). The distinction is that tequila must use only blue agave plants rather than any type of agave. Tequila is commonly served neat in Mexico and as a shot with salt and lime across the rest of the world.
sometimes spelled tuica, tzuika, tsuika, tsuica, or tzuica) is a traditional Romanian spirit that contains ~ 24–65% abv (usually 40–55%), prepared only from plums. Other spirits that are produced from other fruit or from a cereal grain are called "raichu" or "rachie".
Vodka
is a distilled beverage composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditionally, vodka is made through the distillation of cereal grains or potatoes that have been fermented, though some modern brands, such as Ciroc, CooranBong, and Bombora, use fruits or sugar.
Aila
is a Newari beverage prepared by distillation of fermented ingredients such as rice, grains and millet. Apart from casual drinking, Aila is an important part of festivals in Nepal. This liquor is usually homemade and prepared by traditional methods. Its preparation is not yet commercial in Nepal, however it is sold in restaurant that serve Newa cuisine. It is about 60% alcohol and can be bought in local Newari restaurants .
Oghi
is an Armenian spirit distilled from fruits or berries. It is widely produced as moonshine from home-grown garden fruits all across Armenia, where it is served as a popular welcome drink to guests and is routinely drunk during meals. Arguably, Armenian oghi is not "vodka" at all and merely became thought of as such during the Soviet regime in Armenia.
Whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn (maize), rye, and wheat. Whisky is typically aged in wooden casks, generally made of charred white oak.
Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels.
Bourbon whiskey
is a type of American whiskey, a barrel-aged distilled spirit made primarily from corn. The name derives from the French Bourbon dynasty, although the precise inspiration for the whiskey's name is unsettled; contenders include Bourbon County in Kentucky and Bourbon Street in New Orleans.
Canadian whisky
is a type of whisky produced in Canada. Most Canadian whiskies are blended multi-grain liquors containing a large percentage of corn spirits, and are typically lighter and smoother than other whisky styles. When Canadian distillers began adding small amounts of highly-flavourful rye grain to their mashes, people began demanding this new rye-flavoured whisky, referring to it simply as "rye".
Irish whiskey
is whiskey made on the island of Ireland. Peat is rarely used in the malting process, so that Irish whiskey has a smoother finish as opposed to the smoky, earthy overtones common to some Scotches. There are notable exceptions to these rules in both countries
Japanese whisky
is a style of whisky developed and produced in Japan. Whisky production in Japan began around 1870, but the first commercial production was in 1924 upon the opening of the country's first distillery, Yamazaki. Broadly speaking the style of Japanese whisky is more similar to that of Scotch whisky than other major styles of whisky.
ManX Spirit
is a clear spirit, 40% alcohol by volume which is distilled by Kella Distillers Ltd in a small distillery in Sulby, Isle of Man. It is produced by redistillation of existing Scottish whiskies, resulting in a clear and colourless product; as of 2012 is the only distilled spirit produced on the Isle of Man. As of 1997, the product sold 50,000 bottles per year, mostly on the Isle of Man and to the Far East.
Rye whiskey
can refer to either of two, different, but related, types of whiskey:
- American rye whiskey, which must be distilled from at least 51 percent rye;
- Canadian whisky, which is often referred to as (and often labelled as) rye whisky for historical reasons, although it may or may not actually include any rye in its production process.
Scotch whisky
is malt whisky or grain whisky made in Scotland. Scotch whisky must be made in a manner specified by law.
All Scotch whisky was originally made from malted barley. Commercial distilleries began introducing whisky made from wheat and rye in the late 18th century. Scotch whisky is divided into five distinct categories: single malt Scotch whisky, single grain Scotch whisky, blended malt Scotch whisky (formerly called "vatted malt" or "pure malt"), blended grain Scotch whisky, and blended Scotch whisky.
Tennessee whiskey
is straight whiskey produced in Tennessee. Although it has been legally defined as a bourbon whiskey in some international trade agreements, most current producers of Tennessee whiskey disclaim references to their products as "bourbon" and do not label them as such on any of their bottles or advertising materials. All current producers are required by Tennessee law to produce their whiskey in Tennessee and, with the sole exception of Benjamin Prichard's, to also use a filtering step known as the Lincoln County Process prior to aging the whiskey.
Liqueurs
A liqueur is an alcoholic beverage made from a distilled spirit flavored with either fruit, cream, herbs, spices, flowers or nuts, and is bottled with added sugars and other sweeteners, (such as high-fructose corn syrup). Liqueurs are typically sweet. Liqueurs are not aged for long once the ingredients are mixed. A resting period during the production process allows the flavors to mingle. In some areas of the United States and Canada some liqueurs are referred to as cordials or schnapps.
List of Liqueurs
Check it out in my blog of Liqueurs
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