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Subcategories

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  Whisky

  Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash or by distilling beer. Various grains (which may be malted) are used for different varieties, including barley, corn, 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.

  Source: Wikipedia

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  Rhum

  Rum is a liquor made by fermenting then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid, is usually aged in oak barrels. Most rums are produced in Caribbean and American countries, but also in other sugar-producing countries, such as the Philippines and India.

  Rums are produced in various grades. Light rums are commonly used in cocktails, whereas "golden" and "dark" rums were typically consumed straight or neat, iced ("on the rocks"), or used for cooking, but are now commonly consumed with mixers. Premium rums are made to be consumed either straight or iced.

  Rum plays a part in the culture of most islands of the West Indies as well as the Maritime provinces and Newfoundland, in Canada. The beverage has famous associations with the Royal Navy (where it was mixed with water or beer to make grog) and piracy (where it was consumed as bumbo). Rum has also served as a popular medium of economic exchange, used to help fund enterprises such as slavery (see Triangular trade), organized crime, and military insurgencies (e.g., the American Revolution and Australia's Rum Rebellion).

  Source: Wikipedia

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  Gin

  Gin is a distilled alcoholic drink that derives its predominant flavour from juniper berries (Juniperus communis).

  Gin originated as a medicinal liquor made by monks and alchemists across Europe, particularly in southern France, Flanders and the Netherlands, to provide aqua vita from distillates of grapes and grains. It then became an object of commerce in the spirits industry. Gin emerged in England after the introduction of the jenever, a Dutch and Belgian liquor that was originally a medicine. Although this development had been taking place since the early 17th century, gin became widespread after the William of Orange-led 1688 Glorious Revolution and subsequent import restrictions on French brandy.

  Gin today is produced in different ways from a wide range of herbal ingredients, giving rise to a number of distinct styles and brands. After juniper, gin tends to be flavoured with botanical/herbal, spice, floral or fruit-flavours or often a combination. It is most commonly consumed mixed with tonic water. Gin is also often used as a base spirit to produce flavoured gin-based liqueurs such as, for example, sloe gin, traditionally by the addition of fruit, flavourings and sugar.

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  Vodka

  Vodka (Polish: wódka [ˈvutka], Russian: водка [ˈvotkə], Swedish: vodka [vɔdkɑː]) is a clear distilled alcoholic beverage with different varieties originating in Poland, Russia and Sweden.^[1][2] It is composed primarily of water and ethanol, but sometimes with traces of impurities and flavorings. Traditionally it is made by distilling the liquid from cereal grains that have been fermented, with potatoes arising as a substitute in more recent times, and some modern brands using fruits, honey or maple sap as the base.

  Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%.

  Source: Wikipedia

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  Tequila

  Tequila (/tɛˈkiːlə/; Spanish: [teˈkila] ) is a distilled beverage 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 Jaliscan Highlands (Los Altos de Jalisco) of the central western Mexican state of Jalisco.

  The red volcanic soils in the region of Tequila are well suited for growing the blue agave, and more than 300 million of the plants are harvested there each year. Agave grows differently depending on the region. Blue agaves grown in the highlands Los Altos region are larger and sweeter in aroma and taste. Agaves harvested in the lowlands have a more herbaceous fragrance and flavor. Due to its historical and cultural importance, the region near Tequila was declared a UNESCO World Heritage Site in 2006, the Agave Landscape and Ancient Industrial Facilities of Tequila.

  Mexican laws state that tequila can only be produced in the state of Jalisco and limited municipalities in the states of Guanajuato, Michoacán, Nayarit, and Tamaulipas. Tequila is recognized as a Mexican designation of origin product in more than 40 countries. It was protected through NAFTA in Canada and the United States until July 2020, through bilateral agreements with individual countries such as Japan and Israel, and has been a protected designation of origin product in the European Union since 1997.

  Aside from its geographical distinction, tequila is differentiated from mezcal in that it is made only from blue agave and the beverages are prepared in different ways. Tequila is commonly served neat in Mexico and as a shot with salt and lime around the world. Tequila must have between 35- and 55-percent alcohol content (70 and 110 U.S. proof). It must contain at least 40-percent alcohol (80 U.S. proof) to be sold in the United States and Canada

  Source: Wikipedia

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  Mezcal

  Mezcal (/mɛˈskæl/, Spanish: [mesˈkal] (listen)) is a distilled alcoholic beverage made from any type of agave. The word mezcal comes from Nahuatl mexcalli [meʃˈkalːi], which means "oven-cooked agave", from metl [met͡ɬ] and ixcalli [iʃˈkalːi].

  Agaves or magueys are found mainly in many parts of Mexico and south to the equator, though most mezcal is made in Oaxaca. It can also be made in Durango, Guanajuato, Guerrero, San Luis Potosí, Tamaulipas, Zacatecas, Michoacan, 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.").

  Whether distilled drinks were produced in Mexico before the Spanish Conquest is unknown. The Spaniards were introduced to native fermented drinks such as pulque, made from the maguey plant. Soon, the conquistadors began experimenting with the agave plant to find a way to make a distillable fermented mash. The result was mezcal.

  Today, mezcal is still made from the heart of the agave plant, called the piña, in much the same way as it was 200 years ago.^[4][8] In Mexico, mezcal is generally consumed straight and has a strong smoky flavor. Though other types of mezcal are not as popular as tequila (made specifically from the blue agave in select regions of the country), Mexico does export the product, mostly to Japan and the United States, and exports are growing.^[9][10]

  Despite the similar name, mezcal does not contain mescaline or other psychedelic substances.

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  Creams

  A cream liqueur is a liqueur that includes dairy cream and a generally flavourful liquor among its ingredients.

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  Selected liquors

  Selected liquors from all over the world

  Liquor (also distilled alcohol) is an alcoholic drink produced by distillation of grains, fruits, or vegetables that have already gone through alcoholic fermentation. The distillation process purifies the liquid to increase its alcohol by volume. As liquors contain significantly more alcohol (ethanol) than other alcoholic drinks, they are considered "harder" – in North America, the term hard liquor is used to distinguish distilled alcoholic drinks from non-distilled ones, whereas the term spirits is used in the UK. Examples of liquors include brandy, vodka, baijiu, shōchū, soju, gin, rum, tequila, mezcal, and whisky.

  Like other alcoholic drinks, liquor is typically consumed for the psychoactive effects of ethanol. Liquor may be consumed on its own (“neat”), typically in small amounts. In undiluted form, distilled beverages are often slightly sweet, bitter, and typically impart a burning mouthfeel, with a strong odor from the alcohol; the exact flavor varies between different varieties of liquor and the different impurities they impart. Liquor is also frequently enjoyed in diluted form, as flavored liquor or as part of a mixed drink; with cocktails being a common category of beverage that utilize liquor.

  Due to its high ethanol content, drinking a large amount of undiluted liquor within a short period of time causes serious and acute health problems associated with alcohol poisoning. Consumption of liquor correlates with higher mortality rates, with the rate of mortality increasing with consumption. Compared to other types of alcoholic beverage, excess consumption of liquor is more strongly associated with harmful health effects, which may be attributed to liquor drinkers consuming higher levels of alcohol on average.

  Source: Wikipedia

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  Brandy

  Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed 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.

  In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). These products are also called eau de vie (which translates to "water of life").

  Source: Wikipedia

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  Armagnac

  Armagnac is a brandy produced in the French region of Armagnac, in southwestern France. With an alcohol content equal to or greater than 40%, it is the result of the distillation of dry white wine obtained from four different strains.

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  Cognac

  Cognac is a type of brandy that is made from white grape wine from vines grown around the city of Cognac, a relatively warm area in the French department of Charente. The limestone in the soil contributes to the quality of the cognac, owing its exquisite flavor and fragrance to the methods of distillation and maturation of at least two years in oak vats. Armagnac, which is produced in the Armagnac region of France, is a drink similar to cognac. The city of Cognac is one of the three regions with a European designation of origin to make brandy. The other two are Armagnac and Jerez de la Frontera.

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  Calvados

  Calvados is a brandy with Appellation d'origine contrôlée or AOC, which is obtained by distilling cider and is produced exclusively in the region of Normandy, France.

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  Aperitifs

  Vermouth (/vərˈmuːθ/, UK also /ˈvɜːrməθ/) is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. 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, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking.

  Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red, amber (ambre or rosso), and rosé.

  Vermouth is produced by starting with a base of a neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style.

  Italian and French companies produce most of the vermouth consumed throughout the world, although Spain, the United States and the United Kingdom are also noteworthy producers.

  Source: Wikipedia

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  Pacharán

  Pacharán (in Basque, patxaran) is a liqueur, whose alcoholic content is between 25 and 30% of the volume, obtained by the maceration of sloes, the bluish-black fruit of the blackthorn (Prunus spinosa), in aniseed brandy. It is characteristic mainly of Navarra, but also of other nearby regions since its commercialization began at the beginning of the 20th century, 1 such as Aragon, the Basque Country, La Rioja, Castilla y León or Cantabria, and even in the French region of the Atlantic Pyrenees.

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  Anise

  Anise is a high-strength spirit drink that gets its name from the fruit of the plant with which it is usually made: Pimpinella anisum, known in Spanish as “anise”.

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  Absent

  Absinthe, nicknamed the Fée Verte ('The Green Fairy') or also nicknamed the Green Devil, is an alcoholic drink with a slight anise flavor, with a bitter background of complex tints due to the contribution of the herbs it contains, mainly Artemisia absinthium. When cold water and sugar are added, the drink transforms into the milky essence (louche). It started out as an elixir in Switzerland, but it was in France that it became popular due to the association between artists and writers who drank this drink in late 19th century Paris until its production was banned in 1915.