Wine culture is probably the most indispensable element of human civilization, and it is no exaggeration to say that any place with human activities is indispensable for wine. That's why there are so many varieties of alcoholic beverages in the world. However, in addition to alcoholic beverages such as wine, whisky/whiskey, brandy and beer, many countries and regions also have exclusive specialty liquors. Today, we will take stock from A to Z.
Tips: The following are sorted by the first letter of the foreign name, the article is longer, please give yourself some time to read it patiently.
1. Absinthe
Origin: Switzerland
Average alcohol content: 60%
Absinthe is a spirit made mainly from fennel, fennel and absinthe herbs, the liquor is green and partly colorless, and due to its high alcohol content, it generally needs to be diluted with water before drinking.
Absinthe is light and slightly bitter, but has a very strong aroma. In fact, the wine circle has not yet made mandatory rules on the flavor of absinthe, but most absinthe still has fennel and fennel flavors.
Because of its unique color, absinthe was affectionately known by the French as "La Fee Verte (Green Elf)" and it was also known as "the curative liquor, the aphrodisiac creature, the hallucinogenic poison".
2. Aguavit wine
Origin: Scandinavia
Average alcohol content: 40%
Akvavit is a flavored spirit whose unique flavor comes mainly from some spices and herbs such as caraway and dill.
The European Union stipulates that in order to call it aguavite, it must be at least 37.5% alcohol, but usually this wine has more than 40% alcohol.
The production of Aguavit mainly dates back to the 15th century and is currently produced mainly in Scandinavia, Northern Europe. This wine is very important to the locals, who often drink it at important holiday parties and sometimes as an aperitif.
3. Apple Jack
Origin: American colonies
Average alcohol content: 35%
Applejack is actually a type of apple brandy, which is a special name for the brandy they produce by the Americans and was very popular during the American colonial period. Especially in New Jersey, locals also use this brandy as currency to pay for road construction.
Traditionally, Apple Jack is made from concentrated cider by freeze distillation, usually fermenting the resulting solution with less than 10% alcohol, but can often reach 25%-40% after distillation. After commercial production, Apple Jack can also be produced by evaporative distillation.
4. Yali
Origin: Eastern Mediterranean
Average alcohol content: 50%
Arak, which belongs to the Ouzo family, is made from ripe grapes, after fermentation, the first distillation of the liquor is collected and then distilled for a second time and fennel, the ratio of fennel and liquor varies because it affects the style of the final product, and some quality products are aged in amphorae fine-necked clay jars.
The resulting finished ale is generally clear and colorless, and has no sweetness, but has a special flavor of fennel, so you can consider drinking it with ice.
5. Aggreko
Origin: Southeast Asia
Average alcohol content: 40%
Arrack and Arak sound very similar, and in Bali, Indonesia, locals even call them Arak directly, so the two are very easy to confuse. However, people who have drunk must be able to distinguish between the two, because from the color alone, they have a clear difference.
Alec is not colorless, its overall color is similar to wood, and some may be similar or lighter in color to whisky. It can be fermented and distilled from coconut flowers, sugar cane and grains or fruits, and then aged in wooden barrels, depending on the producer.
6. Baijiu
Origin: China
Average alcohol content: 50%
As we all know, baijiu is a kind of distilled liquor unique to China, and as a mainland national essence, baijiu has always been popular among the people. In the past, foreigners often translated baijiu as Chinese Spirits, but now people call it more Baijiu, and the "English Translation Code for Public Service" published on December 1, 2017, stipulates that baijiu is translated into Liquor and Spirits.
Usually, liquor is distilled from grains, and the alcohol content is very high, often reaching 40% or even 50%. However, we rarely seem to hear about adding ice or mixing water to liquor; More often, people will choose a plate of peanut rice or other dishes to drink, and drinking large pieces of meat shows the eclectic heroism of the Chinese people.
In fact, the brewing methods of baijiu are very diverse, and the finished wine is mostly classified by aroma type, and its Chinese wine Moutai is the originator of Daqu sauce fragrant wine. It is worth mentioning that the traditional concept of "wine is the fragrance of Chen" does not necessarily apply in baijiu.
7. Bass
Origin: Philippines
Average alcohol content: 13%
Basi is a fermented wine, mainly produced from sugar cane, and the alcohol content is not high.
In the Philippines, commercially produced bass wine is generally squeezed from sugar cane and boiled, and then placed in a crockpot, when the juice cools, people will add ground glutinous rice, Hainan peach bark or other fruits, and then seal it with banana leaves for several years of fermentation, and the final wine is light red.
8. Beer
Origin: Egypt
Average alcohol content: 5%
Beer (Beer) is a kind of malt, water as the main raw materials, hops or hop products, fermented by yeast, containing carbon dioxide, sparkling, low alcohol fermented wine.
It is precisely because of the low alcohol content of beer that its consumption is unmatched in the alcohol category. Coupled with the water crisis in many places abroad in the past, beer is much more hygienic than drinking water, and they believe that beer contains a variety of substances needed by the human body, so some people even call it "liquid bread". In any case, beer is quite possibly one of the oldest alcoholic beverages in the world.
In the mainland, although beer has only become popular since the beginning of the 20th century, a recent study published by researchers in China and the United States shows that Chinese knew brewing beer 5,000 years ago, which is the earliest evidence of brewing found in China so far.
9. Balovica
Origin: Slovakia
Average alcohol content: 40%
Borovicka, also known as Juniper Brandy, is an alcoholic drink flavored with juniper berries, which is mostly white or gold in color and has a taste similar to dry gin.
Balovica is very popular in countries such as Slovakia, Poland and the Czech Republic, where the alcohol content of Balovica is at least 37.5%, while the alcohol content of commercially produced Balovica can generally reach 40%.
10. Brandy
Origin: Netherlands
Average alcohol content: 45%
Broadly speaking, any spirit made by fermentation and distillation using fruit as raw material can be called brandy. However, in fact, what we usually refer to brandy only refers to a distilled spirit produced from grapes, and brandy made of other fruits needs to be added to the name of the raw material, such as apple brandy, so here we will only discuss grape brandy.
When it comes to brandy, we have to mention Cognac in France. Cognac is one of the most famous brandies in the world, especially in China, so famous that many laymen mistakenly think that brandy is cognac. In fact, the French drink Armagnac more often, which is the oldest brandy in France, and its products are mostly consumed in France.
11. Casa sa
Origin: Brazil
Average alcohol content: 42%
Cachaca is Brazil's national wine, very similar to rum, but it is made from Brazilian special sugar cane as raw material, through complex processes such as pressing, distillation and aging, and Cassa can also choose whether to age like rum, so some people also call it Brazilian rum.
In the past, cassa was recognized as a civilian drink due to its low price and strong taste, but now it has also become internationally renowned for its exotic taste and richness, and is more commonly used to make cocktails.
12. Chemours
Origin: Brazil
Average alcohol content: 4%
Before the discovery of the American continent by Columbus, Cauim was a traditional drink drunk by the indigenous people of Brazil. To this day, this alcoholic beverage is still produced in Panama and South America.
Chemours is often made from cassava or corn, and occasionally flavored with fruit juice. These ingredients are cooked and chewed before fermentation, which is designed to allow an enzyme in human saliva to convert starch into fermentable sugar, and its production process is usually only allowed to women. The resulting alcoholic beverages are mostly very dense and opaque, look a bit like lees, and taste a bit like yogurt.
13. Cocktails
Cocktail is one of the most typical blends, often containing 3 or more ingredients, at least one of which is alcoholic, and the alcohol content varies according to the proportion of alcoholic beverages. In addition, honey, sugar, milk, cream and vanilla are also common ingredients for cocktails.
Many spirits are commonly used to make cocktails due to their high alcohol content, of which gin is the most common base wine in cocktails.
There are many classic cocktails, Martini, Mojito, Manhattan, Margarita, Bloody Mary and Old-fashioned.
14. Jikai wine
Origin: South America
Average alcohol content: 4%
In South and Central America, chicha refers to a drink made from fermented or unfermented corn, and it can also be made from tapioca root, grapes, apples, or other fruits or grains.
Although Jikai is more commonly referred to as a corn drink, in the vicinity of the Andes, Jikai refers to any homemade fermented drink.
Overall, the production process of Jikai sake is very similar to that of beer. However, like Chemour, Jikai also uses human saliva for starch decomposition.
15. Cider
Origin: United Kingdom
Average alcohol content: 5%
Cider is an alcoholic beverage fermented from apple juice, its production is second only to wine, is the second largest fruit wine in the world, and is very popular in Europe and the United States.
Just as brandy can be distilled from wine, apple brandy such as Applejack mentioned earlier can also be distilled from cider. Therefore, compared to apple brandy, cider has a very low alcohol content, some only 1.2%, of course, some can reach 12%.
Like wine, cider can be dry or sweet, except that cider can be both clear and suspended solids, and the color of the liquor can range from colorless to amber or even brown.
16. Gin
Origin: Medieval Europe
Average alcohol content: 45%
Gin is one of the world's top 6 distilled spirits, and although its home is the Netherlands, the UK seems to be superior in terms of production and sales, and the UK has been the source of China's largest imports of gin.
From the perspective of brewing process alone, gin is similar to vodka (Vodka), and the base wine is generally obtained by grain fermentation first; The difference is that gin is distilled with spices such as juniper berries, so some people think that the essence of gin is to add aromatic vodka.
In bars, gin is a very popular spirit, arguably the best base for cocktails, martini and Manhattan are made with gin and other liquors.
17. Rice wine
Origin: China
Average alcohol content: 15%
Rice wine, together with wine and beer, is known as the world's top 3 fermented wine, but also the world's 3 major ancient wine, it originated in China, and is unique to China, is a Han specialty. Rice wine is often made of rice, millet as the main raw materials, brewed by saccharifying starter cultures such as koji and yeast, and the alcohol content is generally between 14% and 20%, which is a low-fermented wine.
The most common classification of rice wine is based on the place of origin, among which the well-known ones are Shaoxing Zhuangyuan Red and Daughter Red, Shandong Jimo Old Wine and Fujian Min An Old Wine. Among them, the most representative of Chinese characteristics and the most recognized is Shaoxing rice wine.
Since the founding of New China, Shaoxing rice wine has been used to entertain foreign VIPs. In 2015, the visit of national leaders to the United States even blew the rice wine trend to the White House, and then US President Obama used Shaoxing rice wine to entertain guests at the White House state banquet.
18. Herriga
Originated: Ukraine
Average alcohol content: 40%
Horilka comes from Ukraine, where the word is also used to refer to vodka, so people also call this wine Ukrainian vodka.
Usually, Herega is distilled from grains such as wheat or rye, although potatoes, honey and sugar beets can also be used as raw materials; There's also a herriga called pertsivka that even has chili peppers added to it.
In the past, Herriga was far less strong than it is now, and the alcohol content was only about 20%, but now it is 40%.
19. Kefir
Origin: Russia
Average alcohol content: 1%
Originating in the Greater Caucasus Mountains, Kefir is a fermented milk that is usually made from grains and cow's or goat's milk.
Traditionally, these ingredients are hung next to the gate in a skin bag so that everyone who passes by will touch the skin bag and help it blend better.
This fermented milk is highly nutritious, often containing vitamins, dietary minerals, essential amino acids and linoleic acid, as well as a small amount of carbon dioxide and alcohol due to fermentation.
20. Jizhou wine
Origin: Finland
Average alcohol content: 16%
Jizhou liquor (Kilju) is an alcoholic beverage made by fermenting directly from sugar, and the alcohol content is often 15%-17%.
Due to its simple production and low cost, home-brewing is very common, and this wine is very popular in the low-income class. However, alcoholic beverages fermented entirely from sugar are not legal in Finland, so fruit (oranges or lemons) are added to Jizhou wine to avoid legal problems.
In addition, in Finland, only licensed restaurants and some government monopolies are allowed to sell alcoholic beverages with an alcohol content above 4.7%. Therefore, here, the production and consumption of Jizhou liquor are seen as anti-authoritarian protests.
21. Mare's milk wine
Origin: Central Asia
Average alcohol content: 3%
Similar to kefir, Kumis is a fermented dairy product, although traditionally it is made from mare's milk. Unlike cow's milk and goat's milk, mare's milk contains more sugar, so mare's milk wine is a year or two more alcoholic than kefir.
Even in places where mare's milk wine is very popular, mare's milk is still very rare. Therefore, in industrial production, manufacturers often use milk with richer fat and protein content but lower lactose as raw materials, in order to better fermentation, sometimes artificially add sucrose, and some add a special whey to try to achieve the effect of mare's milk.
22. Kvas
Origin: Eastern Europe
Average alcohol content: 1%
Kvass is an alcoholic beverage fermented from rye bread and other raw materials, and its liquor color and bread color are basically the same. Of course, it can also be flavored with strawberries, raisins, mint or vanilla, among others.
Due to the very low alcohol content, kvass is directly included in the list of non-alcoholic beverages in Russia. In addition to Eastern European countries, kvass is also popular in the mainland Xinjiang and Harbin regions.
23, Lambic
Origin: Belgium
Average alcohol content: 5%
Lambic is actually a Belgian beer, but usually most beers are fermented from specially cultivated brewer's yeast, which is not the case with Lambic, whose fermentation occurs spontaneously once exposed to wild yeast.
This process gives the beer a unique flavor, making it dry at the end, with a certain aroma and oxidation aroma, and an acidic aftertaste.
24. Markoli
Origin: Korea
Average alcohol content: 7%
Makgeolli is a slightly sweet alcoholic beverage in Korea, it is often made from a mixture of rice and wheat, and some producers also use corn, chestnuts and apples to flavor, the color of the liquor is often milky white, the alcohol content is about 6%-8%.
This wine is often packaged in plastic bottles and sterile boxes, and because it is not filtered, it can be shaken properly before drinking.
25. Mead
Origin: China
Average alcohol content: 15%
As the name suggests, mead is an alcoholic beverage made from fermented honey, sometimes with fruits, spices, grains or hops.
Mead varies in alcohol content from 8% to 20%, and the vast majority of its fermented sugar comes from honey, and the final wine can be dry, semi-sweet or sweet.
Mead can be either still, sparkling or naturally sparkling.
26, Metasha
Origin: Greece
Average alcohol content: 40%
Metaxa is a Greek brandy made from wine and seasonings. With its unique sweetness and aroma, this wine is known as "the source of energy for ancient Greek fierce soldiers".
Metasha finished wine is aged in French oak barrels in cellars, and its soft taste comes from Muscat wine.
Metasha has long been known as the cognac of Greece and is popular internationally and in high-end bars.
27. Mezcal
Origin: Mexico
Average alcohol content: 55%
Mezcal is made from the agave plant, which is actually a tequila, but to avoid confusion with Tequila, another well-known Mexican tequila, this article will translate it as mezcal.
In Mexico, mezcal is often drunk purely, and it can be made from many types of agave plants with a typical smoky taste.
Another major feature of mezcal is the addition of a butterfly larvae parasitic on agave plants in bottling, some people think that this is an operational error, but others think that this is intentional, because the larvae that have long parasitized on agave plants absorb many essences and even magic, which can be conveyed to drinkers through wine and produce hallucinogenic effects. However, in fact, not all mezcal wines are added to the larvae, and the hallucinogenic effect is more like nonsense.
28. Ogello
Origin: West Africa
Average alcohol content: 50%
Ogogoro is an alcoholic beverage of West African origin that is generally produced only locally, and is particularly popular in Nigeria.
The raw material of Ogro is the sap of raffia palm, which has a high alcohol content after distillation, between 30% and 60%. However, this wine is mostly produced by homebrewing enthusiasts, and homebrewing can bring risks and even endanger itself, and it is said that hundreds of people die in inappropriate homebrewing every year.
Whether as a beverage or a commodity, Ogro is significant to the people of West Africa and plays an important role in some local celebrations.
29. Uzo
Origin: Greece
Average alcohol content: 45%
Ouzo is a widely consumed aperitif in Greece and Cyprus, and is known as the national drink of Greece.
Uzo is a spirit with fennel and usually has a clear appearance, but if you add the right amount of water or ice to it, it will magically turn milky white.
In fact, this is because the essential oil in fennel will dissolve in the alcohol solution when the alcohol content is greater than 38%, and if the wine is diluted, a Louche effect will occur, that is, spontaneous emulsification, a milky white hanging milk, so the wine changes from colorless to milky white, which is actually very common in absinthe.
30. Palinka
Origin: Hungary
Average alcohol content: 55%
Palinka is a traditional fruit brandy, there is a saying in Hungary, as long as you can make jam can be used to produce Palinka, so there are many common raw materials, such as apricots, pears, plums, sour cherries, apples, mulberries, citrus and chestnuts.
Generally, this alcoholic beverage is protected by the European Union and can only be called palenka if it is produced in Hungary (including distillation, ageing and bottling, etc.) or similar apricot brandy produced in the four statutory provinces of Austria.
In addition, Hungarian regulations stipulate that this wine must not be bottled less than 37.5% alcohol, but in practice, many wines are much higher than this standard, with an average alcohol content of 55%.
31. Pisco
Origin: Peru
Average alcohol content: 35%
Pisco is also a type of brandy that is fermented and then distilled from grapes, which may be colorless or yellowish to amber.
Pisco enjoys a good reputation in the world, not only as the national wine of Peru, but also in Chile. In fact, this wine was not invented by Peruvians, but it was invented by Hispanic immigrants at the time when Peru was under Spanish colonial rule.
Often, pisco can be drunk plain or added with other ingredients and alcoholic beverages to make a delicious cocktail.
32. Jaca plum wine
Origin: England
Average alcohol content: 5%
Plum Jerkum, originating from the southwest of England, is a fruit wine produced from plums, which varies in color from deep purple to reddish, and often has a sticky sweetness and foamy snarky taste depending on the plum used.
In the 19th century, this plum wine was often mixed with cider to moderate its strength, but now both wines are not very alcoholic, generally around 5%.
33. Putting
Origin: Ireland
Average alcohol content: 65%
Poitin is a traditional Irish alcoholic beverage, usually 40%-90% alcohol.
In the past, it has been distilled in a small pot still, the word Poitin is derived from the Gaelic word for pot, and its old-fashioned distillation process is the same as Ireland's Single Malt Whiskey or Pure Pot Still Whiskey, and both use malted barley as the raw material.
Later, due to the cost and availability issues, the raw materials of Puddin also changed, and molasses, corn, whey, sugar beets, syrup and potatoes gradually began to be used, which was also an important reason for the decline in the quality of this wine at the end of the 20th century.
34. Pukui
Origin: Mexico
Average alcohol content: 5%
Pulque is an alcoholic beverage fermented from the agave plant, which is similar in color to milk, has a sticky taste, and has a sour yeast taste.
Although not as well-known as tequila, it is a traditional liquor in central Mexico that has been produced for thousands of years. Especially after Spanish domination of Mexico, the consumption of pukui increased significantly, reaching its peak in the late 19th century, but its sales declined in the 20th century. Nowadays, locals are trying to re-energize their consumption through tourism.
35. Lack
Origin: Turkey
Average alcohol content: 45%
Traditionally, raki is made from 2 distillations of raw materials such as grape skin pomace and then flavored with fennel, and its taste is not sweet.
Lak is considered the national drink in Turkey, popular in Greece and Iran, and used as a pre-dinner aperitif in the Balkans, as well as with seafood. In fact, lacque is very similar to other Mediterranean or Middle Eastern wines, such as uzzo and alex.
36. Rum
Origin: Caribbean Sea
Average alcohol content: 50%
Rum is a distilled spirit made from sugar cane or raw materials, which originated in the Caribbean and is especially popular with Pirates of the Caribbean, so it is also known as the pirate wine. In addition to the Caribbean region, rum is also widely produced in Latin America, and similar alcoholic beverages can be found in some Eurasian countries.
White rum is generally colorless and clear and is mainly used to make cocktails, while golden and dark rum is often drunk plain or with ice.
Unlike other spirits, rum does not have specific production regulations and relies heavily on traditional techniques and distillery experience.
37. Sake
Origin: Japan
Average alcohol content: 12%
Sake is Japan's national drink and the perfect companion to Japanese cuisine, and it is almost everywhere at large celebrations and ordinary dinner tables.
Sake is a fermented liquor made from rice, and its alcohol content can sometimes reach 18-20%, but it is usually diluted before bottling.
Overall, sake has a mellow and refreshing taste, and although its ingredients and wines are completely different, sometimes sake has aromas that are not inferior to the top white wines, such as the usual floral and fruity, herbal, and even spice notes, and some with special apple or banana notes.
38. Japanese shochu
Origin: Japan
Average alcohol content: 25%
Similar to sake, shochu can also be made from rice; The difference is that barley, buckwheat, brown sugar, and sweet potatoes can all be used as raw materials for shochu; Moreover, this shochu is a distilled liquor with an alcohol content of mostly around 25% (not higher than 45%), which is higher than sake, but the aroma is far inferior to sake.
In the early 21st century, the rapid boom in shochu consumption led to a shortage of sweet potatoes, and in 2003, its local consumption surpassed that of sake for the first time.
There are also bars in Japan dedicated to shochu, and only some high-quality brands enter this type of consumer market.
39. Korean soju
Origin: Korea
Average alcohol content: 20%
Soju is the national drink of Korea, and although the translation looks similar to Japanese soju, the two are not the same. Traditionally, Korean shochu is made from rice, wheat and barley, but now some producers also use potatoes and tapioca flour instead.
Overall, the appearance of shochu is clear and colorless, and the alcohol content is between 16.7% and 45%, but the vast majority of shochu is only about 20%, so the taste is fresh, not only not spicy, but also slightly sweet aftertaste, so it is easy to eat. Korean shochu tends to be affordable, so it is very popular worldwide.
Among the world's best-selling spirits brands previously announced by Drinks International, the number one is Korean soju.
40. Dan Banchi
Origin: Mexico
Average alcohol content: 1%
Tepache is a fermented liquor made from pineapple skin, sometimes added with jaggery bars or brown sugar for sweetness, and cinnamon powder for flavoring. Although Tanbanchi undergoes a fermentation process of several days, it does not contain much alcohol, usually only about 1%.
This liquor is so common that it can be bought at some street vendors in Mexico and is often sold as a cold drink. Due to its simplicity of preparation, this homebrewing phenomenon is also very common.
41. Agave
Origin: Mexico
Average alcohol content: 40%
Despite the many alcoholic beverages mentioned earlier, only Tequila is truly Mexico's national drink, and it has an international reputation that surpasses other Mexican beverages.
Unlike mezcal and pukui, authentic tequila can only be made from Blue Aave, which has a higher sugar content, and its production process and regional characteristics also distinguish tequila from other alcoholic beverages based on agave plants.
Tequila is generally 38%-40% alcohol, although the range of 31%-50% is also normal. Tequila is also graded, with the most common classifications being Blanco/Plata (no ageing requirements, generally colorless), Reposado (at least 2 years old) and Anejo (at least 1 year, darkest color) depending on ageing.
42. Tis wine
Origin: North America
Average alcohol content: 5%
Tiswin is an alcoholic beverage made from corn and is the sacred wine in the hearts of the indigenous peoples of North America. The tree-shaped cactus is the largest cactus in the world and a sacred tree in the hearts of the local indigenous people, and the fruit produced by this tree can also be used for fermentation, and the resulting wine is called Tis wine, sometimes called Nawai.
Overall, this wine has a very low alcohol content, mostly around 5%.
43. General diagram
Origin: Uganda
Average alcohol content: 9%
Tonto is a traditional Ugandan alcoholic beverage made from ripe bananas, but usually not picked when they ripen naturally, but by placing unripe bananas in deep pits for a few days and allowing them to ripen slowly. At this time, the juice of the banana is extracted, filtered, diluted, and then mixed with sorghum.
The fermentation process of tontu wine generally lasts 2-4 days, and the final alcohol content is mostly between 6% and 11%. In some banana-growing areas of Uganda, the income from the production of this wine is a source of income for many families.
44. Plum brandy
Origin: Romania
Average alcohol content: 45%
Tuica is a traditional Romanian liquor with an alcohol content ranging from 28% to 60%, although it mostly ranges from 40% to 45%.
Traditionally, this wine is brewed from October and must be completed before Christmas so as not to save the work for the following year. According to Romanian regulations and traditions, plum brandy must be placed in a brass still for distillation and a fire (firewood or charcoal) is made using traditional methods. After distillation,
Plum brandy is generally aged in oak barrels for 6 months to 10 years, and the long aging gives the wine a creamy yellow color and rich aroma, which needs to be drunk as soon as possible.
45. Vodka
Origin: Poland
Average alcohol content: 40%
Vodka is a distilled spirit traditionally produced from grains or potatoes, but now some newer producers also produce them directly from fruit or sugar.
Russians' love of vodka is unrivaled, and several prohibitions and monopolies in history have not dampened their passion for drinking vodka, and even in the face of food shortages, they still cannot stop their determination to brew. Although there are many theories about the origin of vodka, in any case, this wine is now the most popular in Russia and can be called its national drink.
In general, Russians drink vodka and are not accustomed to adding seasonings, even in summer they will only chill it a little, and do not add ice directly. The color of vodka is as clear and transparent as pure water, the aroma is not rich, and there is no sweet and sour bitterness, but the taste is subtle, light and refreshing, and the burning sensation brought by alcohol, so drinking in winter can keep out the cold.
46. Whiskey
Origin: Eurasia
Average alcohol content: 45%
Whiskey is one of the most popular distilled spirits in the world, it generally uses grains such as barley, corn, wheat and rye as raw materials, such as Scotch whisky often uses malted barley as raw materials, and American Bourbon whiskey (Bourbon Whiskey) contains at least 51% corn.
The exact origin of whisky is unknown, but the most well-known Scotland is often considered to be its origin, but Ireland also has a long history of whisky production. In addition to these two, the world's mainstream producers include the United States, Japan and Canada; However, Indian and Taiwanese whisky is also gradually rising.
47. Wine
(or) originated: Georgia
Average alcohol content: about 13%.
Wine is the world's largest fruit wine, according to the color can be divided into red wine, white wine and rosé wine these 3 categories, according to the taste of dry and sweet type.
There are many types of wine grapes in the world, and different varieties of wine have different taste and flavor, in addition to some objective factors such as terroir, etc. will affect the style of wine. France is the most famous wine producer in the world, however, France is not the origin of wine.
According to clay pots unearthed in Georgia in late 2017, humans may have been making wine 8,000 years ago.