Whisky 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.
Has always been considered one of the best drinks in the world and is considered a strong aphrodisiac. Tequila has expanded over time from his native Mexico and became part of modern popular culture.
From its earliest origins in the Middle Ages, gin has evolved from a herbal medicine to an object of commerce in the spirits industry. Gin was developed on the basis of the older jenever, and became popular in Great Britain when William of Orange, leader of the Dutch Republic, occupied the English, Scottish and Irish thrones with his wife Mary. Gin is one of the broadest categories of spirits, represented by products of various origins, styles, and flavour profiles that all revolve around juniper as a common ingredient.
Named after the town of Cognac, France, is a variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name, in the French Departements of Charente and Charente-Maritime.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 when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.
The majority of the world's rum production occurs in the Caribbean and Latin America. Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.
A liqueur is an alcoholic beverage made from a distilled spirit that has been flavored with fruit, cream, herbs, spices, flowers or nuts and bottled with added sugar or other sweetener (such as high-fructose corn syrup). Liqueurs are typically quite sweet; they are usually not aged for long after the ingredients are mixed, but may have resting periods during their production to allow flavors to marry. Liqueurs are historical descendants of herbal medicines; they were made in Italy as early as the 13th century and were often prepared by monks.
Vermouth is an aromatized, fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, 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, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni.
A bitters is traditionally an alcoholic preparation flavored with botanical matter such that the end result is characterized by a bitter, sour, or bittersweet flavor. Numerous longstanding brands of bitters were originally developed as patent medicines, but are now sold as digestifs and cocktail flavorings.
Brandy is a spirit produced by distilling wine. Brandy generally contains 35–60% alcohol by volume and is typically taken as an after-dinner drink. Some brandies are aged in wooden casks, some are coloured with caramel colouring to imitate the effect of aging, and some brandies are produced using a combination of both aging and colouring. In broader sense, the term "brandy" also denotes liquors obtained from distillation of pomace (pomace brandy) or mash or wine of any other fruit.
Vodka, is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Traditionally, vodka is made by the distillation of fermented cereal grains or potatoes, though some modern brands use other substances, such as fruits or sugar.
Rakia or Rakija is the collective term for fruit brandy popular in the Balkans. Rakija is one of the most popular alcoholic drinks in Serbia. It is the national drink of Serbia and is globally identified with Serbian culture. Serbia is the world's largest rakia producer and drinks more rakia per capita than any other country. According to Dragan Djuric, President of the Association of Producers of natural spirits Serbian rakija, the EU protects the names of beverages by allowing the prefix Serbian. In Serbia there are 10,000 private producers of rakia. 2,000 are in the official register and only about a hundred cellar produces high-quality brandy. In 2007, the European Union awarded Serbia with trademarks for five different rakia brands (Sljivovica, Dunjevaca, Medovaca, Kruskovaca and Jabukovaca) making it the only country to have any trademarks for rakia brands.
Wine is an alcoholic beverage made from fermented grapes, generally Vitis vinifera or its hybrids with Vitis labrusca or Vitis rupestris. Grapes ferment without the addition of sugars, acids, enzymes, water, or other nutrients, as 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. Wine has been produced for thousands of years. The earliest known evidence of wine comes from Georgia (Caucasus), where 8000-year-old wine jars were found.
Champagne is a sparkling wine 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.Some use the term Champagne as a generic term for sparkling wine, but in most countries, it is illegal to officially label any product Champagne unless it both comes from the Champagne region and is produced under the rules of the appellation.
The production of beer is called brewing, which involves the fermentation of starches, mainly derived from cereal grains—most commonly malted barley, although wheat, maize (corn), and rice are widely used. The strength of beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above. Some of humanity's earliest known writings refer to the production and distribution of beer: the Code of Hammurabi included laws regulating beer and beer parlours, and "The Hymn to Ninkasi", a prayer to the Mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.