What applies to strong alcoholic drinks? Strong alcoholic drinks: how to drink what? List of main groups of alcoholic beverages
It's no secret that alcohol in large quantities has a negative effect on health. However, despite this, alcohol remains very popular. Alcohol brands are among the most expensive brands, and alcohol production volumes around the world are reaching incredible proportions. Moreover, every year more and more new species appear alcoholic drinks.
Such is our mentality that not a single feast is complete without alcohol. However, even when choosing one or another type of alcohol, few people know by what method it is produced. Well, let's fix it. So, in today’s publication we will look at what types of alcohol exist today and how the process of making this or that alcoholic drink goes.
Let's start with the fact that all types of alcoholic beverages are divided into groups depending on their strength. Therefore, there are such groups:
- low alcohol;
- medium alcohol;
- strong.
Low alcohol drinks
Low-alcohol drinks include those types of alcohol whose alcohol content does not exceed 8%. These include:
- beer, which is obtained by fermenting malt wort under the action of brewer's yeast. Beer also contains hops. Despite the fact that beer has many beneficial qualities, drinking it in large quantities is quite harmful to the body;
- Braga- a mixture obtained by fermenting various plant products - vegetables and fruits. Most often it serves as a raw material for making moonshine;
- cider– apple drink prepared without the use of yeast;
- toddy– a product of fermentation of the juices of some palm trees;
- kvass– is not considered alcohol, but contains ethanol in small quantities;
- kumiss– a very healthy fermented milk product based on mare’s milk, which also contains a small amount of alcohol.
In small doses, low-alcohol drinks are practically harmless to the body. However, if they are consumed frequently and in unlimited quantities, this will lead not only to alcoholic intoxication (with the exception of kumis), but also to disruption of the functioning of many organs of our body.
Medium alcohol drinks
Medium-alcohol drinks contain up to 30% ethyl alcohol. These include:
- wine- fermented grape juice, which is not large quantities very useful for the body and even approved by doctors. However, due to the ethyl content, wine can be quite harmful to our health if it is abused;
- mead– an alcoholic drink made from honey;
- mulled wine– wine with fruits and spices, prepared by boiling;
- grog– diluted rum;
- sake– rice wine, a traditional Japanese alcoholic drink;
- punch- wine diluted with juice.
You should also be careful with these products and not exceed the permissible limit.
Strong alcoholic drinks
Strong alcoholic drinks are characterized by their alcohol content, which can reach up to 80%. Therefore, the abuse of strong types of alcohol is the most dangerous for the body. These products include:
- vodka– made from rectified alcohol mixed in various proportions with water. Alcohol is mainly obtained from potato and grain raw materials;
- cognac- an alcoholic drink made from special varieties grapes;
- rum, or cane vodka, made from cane syrup - a waste product from sugar cane production;
- sambuca– vodka with the addition of anise or herbal tea;
- gin– a distillation product of wheat alcohol, also contains juniper berries;
- whiskey– a type of alcohol produced through a complex process of fermentation of malt and distillation of cereals;
- brandy– a product of distillation of grape or apple wine;
- liquor– an alcoholic drink based on various juices;
- absinthe– the strongest alcohol, which contains up to 70% alcohol and is made using wormwood;
- tincture– an alcoholic drink that is obtained by infusing alcohol with various berries and spices.
Here, in principle, are all the main types of alcohol that are most often found at feasts. We did not include exclusive alcoholic drinks in the list, since there are a lot of them.
Alcohol and human civilization, according to historians, appeared almost simultaneously. Under natural conditions, honeycombs of wild bees in tree hollows, filled with rainwater, turned into an intoxicating liquid, and the rotted roots of some plants in the Amazonian jungle gave rise to certain types of alcohol.
There are several common types of alcohol. These include weak, medium and strong alcoholic drinks. How not to “get lost” in this abundance? Let's try to figure it out.
Alcoholic drinks around the world are usually divided into three large groups depending on their strength. This is first of all:
- low-alcohol brands of alcohol;
- medium alcohol;
- strong alcoholic drinks.
Low strength alcoholic drinks
Did you know? The category of low-strength alcohol includes brands of alcohol in which the alcohol content does not exceed 9%.
The market line of this series includes:
- traditional beer, the production technology of which is based on the fermentation of wort from malt with the entire process catalyzed by brewer's yeast;
- various mashes are original mixtures that appear during the fermentation process of a “cocktail” of various vegetable and fruits. There are various yeasts in the mash. Usually this is an intermediate product used as a raw material for the preparation of strong alcoholic spirits;
- cider is made only from fresh apples, where yeast is not used in the technological process;
- Toddy is an exotic brand for northern latitudes. It is made by fermenting the sap of coconut and tua palms. Sometimes yeast is added;
- Kumis is a popular low-alcohol product made from mare's milk. During fermentation, it picks up a small amount of ethanol.
Medium strength alcoholic drinks
Did you know? Medium strength alcohol includes drinks containing up to 32% alcohol. In the last and century before last, before the general festive feast guests were offered various liqueurs and aperitifs of medium strength, which helped to “whet the appetite.”
- – a product from grapes, which is prepared using both standardized and proprietary technologies. Wine collectors today count more than 12,000 varieties;
- —medovukha— is an alcoholic beverage made from honey and some other waste products of bees (honeycombs, etc.). Various spices and sometimes yeast are often added to it;
- —mulled wine— is a product that is prepared by heating dry and semi-dry wine with various spices and fruits. Mulled wine is heated, not boiled. Sugar and various herbs are often added to it and red wine is preferred;
- sake - national Japanese brand. This is vodka made from rice. Its strength is 16-22%. The production technology of this rice vodka is very labor-intensive. Here it is only worth remembering that when making sake, special (“heavy”) rice and water from special sources, which is devoid of manganese and iron, are used;
- —punch— is the general name of a product that is made by mixing wines and various juices. Punch is served both hot and cold. Its homeland is India, from where it migrated to the English metropolis and immediately gained popularity. There are a great many punch recipes. However, punch originally included five ingredients: water, rum, tea, lemon juice and sugar. The punch is usually started with a large lump of sugar, gradually adding rum until the sugar loaf has completely melted. It is served to the table in large bowls.
Strong alcoholic drinks
Did you know? Strong types of alcohol include brands in which the ethyl alcohol content is above 30 degrees.
These traditionally include:
- - This is alcohol that is made by distilling the wort from cereal plants. On an industrial scale, the product is thoroughly purified through activated carbon or enriched starch filters. Modern technology vodka production appeared at the end of the 19th century;
- —whiskey— is a strong product that has complex production technology. After fermentation and enrichment with malt, followed by distillation, the drink is aged in oak barrels. Whiskey can be made not only from wheat. Certain types of this alcoholic drink are made from the grains of rye, barley, corn, and buckwheat is very popular in England. The alcohol content of whiskey, depending on the recipe, can range from 36 to 67 degrees;
- – a strong product made from a fruit base. Various brandy recipes are united by production technology, which includes the process of distilling grape wine or fruit and berry mash. The most popular varieties of this alcohol are made by distilling grape wine. The strength of brandy can vary over a wide range from 39 to 55 degrees. There are a great many brands of grape brandy. This includes certain types (,), manufactured in the French city of the same name. These brands produce wine by double distillation. (the name corresponds to the geography of the French department), unlike cognac, it is prepared by only one long distillation from grapes harvested from one year (millesimum type), cognac is a blended drink, prepared from grapes of different years. The degrees of Armagnac vary in the range of 40 - 50%, for cognac the upper limit reaches 40, the aging period of Armagnac is much longer than that of cognacs. Cherie brandy was invented by winemakers in the south of Spain. This is a sherry product made from brut grape varieties. Distillation of dry wine gives it excessive astringency;
- -rum— occupies a special place in the list of names of strong alcohol. It is produced by fermenting and distilling molasses and sugar cane syrup, followed by aging in oak barrels. Rum is very often used as a separate ingredient in the confectionery industry. The indicators of alcohol from this line can vary in different regions of the planet from 39 to 72 degrees;
- – belongs to the category of strong alcohol, which is highly respected by lovers of complex cocktails. IN pure form The gin tastes dry and tart. It is made from grain alcohol, to which juniper berries, sloe, zest, orris root, various herbs, angelica stem and other ingredients are added. This mixture is then distilled twice in vertical stills, obtaining a product output of at least 38.2 degrees. Today, juniper vodka often does not contain juniper berries and does not have the appropriate flavor. However, the brand has become so respected by consumers that both cocktail lovers and purists continue to prefer it.
The alcohol market is developing dynamically. Some brands of alcohol disappear into oblivion, while others appear. Technologists experiment a lot with recipes for wines, spirits and beer. The popularity and lifespan of any alcohol brand depends on the totality of market circumstances, the work and talents of many people: technologists, manufacturers, marketers and everyone involved in this complex area of economic activity.
Which drink from this huge variety do you prefer? Do you prefer strong alcohol or lower strength drinks? Share your opinion in the comments.
The strongest alcoholic drink in the world November 21st, 2016
I'm not a big fan of anything strong at all. The statement that “vodka without beer is a waste of money” or, for example, “why drink vodka because you won’t get drunk” are somehow generally far from my perception of the process of drinking alcoholic beverages. On the other hand, very weak wine or beer, for example, is also in many cases completely out of place and it would be necessary to “turn up the heat!” In general, we need some kind of golden mean, so that there is time to communicate and the opportunity to catch up on the mood.
For example, we discussed the strongest beer in the world - but these drinks are generally kind of extra-nuclear.
Currently, as a rule, strength is expressed in “degrees” - percent by volume (abbreviated as % vol.), that is, the ratio of the volume of dissolved anhydrous alcohol to the volume of the entire drink, multiplied by 100%.
In English-speaking countries, strength is sometimes measured in English units. proof, in the UK 100° proof = 4/7 alcohol by volume (57.15%), in the USA 100° proof = 50% alcohol by volume.
And here are our record holders:
10. Stroh - 40-80%
This spiced rum is a popular souvenir from Austria. Tourists buy it in liters, but in vain: due to the high strength of Stro, it is extremely rarely consumed in its pure form. But its piquant taste perfectly complements traditional baked goods, as well as “winter” cocktails, such as hunting tea and punch. The drink is available in various variants, with alcohol content ranging from 40% to 80%.
9. White rum John Crow Batty Rum - 80%
In the twentieth century, Jamaica earned some fame in the world of entertainment. And this drink perfectly complements the “glorious” list of intoxicating attractions of Bob Marley’s country. To cope with this type of rum (and, in fact, moonshine), you need to have a truly steel stomach!
Devil Springs Vodka - Traditional views on vodka have been redefined after New Jersey distillers threw tradition to hell and created Devil Springs Vodka, 160 proof (80% alcohol). Manufacturers claim that their drink can be diluted with ordinary water in a 1:1 ratio and thereby get the usual vodka, but we are not weaklings, and having purchased a bottle of Devil Springs Vodka, we will drink it as nature created it in order to understand what it means the strongest alcohol.
8. Sunset Rum - 84.5%
Originally from the island of St. Vincent in the Caribbean, this rum is worthy of a real pirate. Due to its high strength, “Sunset” is strictly not recommended to be drunk in its pure form, but only as an ingredient in cocktails.
7. Balkan Vodka - 88%
It turns out that the harshest vodka is not in Russia at all, but in Bulgaria. 13 labels on the packaging immediately warn about the dangers of using this potion. Triple distilled, mix only.
6. Pincer Shanghai Strength Vodka - 88.8%
Don't let the name fool you: the birthplace of the drink with three eights is Scotland. Shanghai is officially recognized as the strongest vodka in the world. What is noteworthy is that it is in the region of highlanders and kilts that they also produce the strongest beer (41%!), as well as the strongest gin. What can I say: the Scots are tough guys.
5. Absinthe Hapsburg Gold - 89.9%
Don't know what souvenir to bring from the Czech Republic? Certainly not Hapsburg Gold absinthe. Only if you are an artist, poet or, at worst, a designer. After all, it’s difficult to guess what you’ll see after meeting this “green fairy.” It’s not for nothing that the slogan of the drink is simple and laconic - “no rules.”
4. River Antoine Royale Grenadian Rum - 90%
A drink that we would proudly call moonshine. Distilled from sugar cane juice. And therefore it has a pronounced sweet taste. True, it is unlikely that you will be able to fully experience it: any bartender will immediately serve you a glass of water “included”. Otherwise, you simply won’t get to know this Caribbean attraction.
3. Whiskey Bruichladdich X4 Quadrupled - 92%
Remember when we said that the Scots are famous for the strongest vodka and beer? Feel free to add whiskey to this honorable list! A truly Scottish treasure. BBC journalists even managed to charge a sports car with the drink and accelerate it to 100 miles per hour! What this potion does to the human body is anyone's guess.
2. Everclear - 95%
Everclear is an illegal drink (or almost). Made in the USA, Everclear is 190 proof (95% alcohol). 13 states refused to use it (well, they refused, they banned it), so manufacturers were forced to take extreme measures and reduce the strength of their drink in these states to 150 degrees. Interestingly, Everclear has neither taste nor smell, which allows it to be added to cocktails that blow the roof off, and can rightfully claim the title of “the strongest alcoholic drink in the world.”
Back in ancient times, people learned to produce a wide variety of alcoholic drinks. The list of names includes a huge number of species and varieties. They differ mainly in the raw materials from which they were prepared.
List of low-alcohol alcoholic drinks
. Beer- a low-alcohol drink, obtained by fermenting hops, malt wort and brewer's yeast. The alcohol content in it is 3-12%
. Champagne- sparkling wine produced by secondary fermentation. Contains 9-20% alcohol.
. Wine- an alcoholic drink obtained by fermentation of yeast and grape juice of various varieties, the names of which are usually present in the name. Alcohol content - 9-20%.
. Vermouth- fortified wine, flavored with spicy and medicinal plants, the main component is wormwood. Fortified wines contain 16-18% alcohol.
. sake- Japanese traditional alcoholic drink. Obtained by fermentation of rice, rice malt and water. The strength of this drink is 14.5-20% vol.
Spirits
. Tequila. The traditional Mexican product is made from the juice extracted from the heart of the blue agave plant. “Silver” and “Golden” tequila are particularly common alcoholic drinks. The list can be continued with names such as “Sauza”, “Jose Cuervo” or “Sierra”. The best taste is considered to be a drink aged for 4-5 years. Alcohol content 38-40%.
. Sambuca. A strong Italian liqueur based on alcohol and essential oil obtained from anise. The most in demand are white, black and red sambuca. Strength - 38-42%.
. Liqueurs. Strong sweet alcoholic drinks. The list can be divided into 2 categories: cream liqueurs (20-35%), dessert (25-30%) and strong (35-45%).
. Cognac. A strong alcoholic drink based on cognac alcohol obtained by distilling wine. Distillation takes place in special copper stills, the product is subject to subsequent aging in oak barrels for at least two years. After diluting the alcohol with distilled water, it acquires a strength of 42-45%.
. Vodka. Refers to strong drinks with an alcohol content of 35-50%. It is a mixture of water and alcohol, which is made from natural products by fermentation followed by distillation. The most popular drinks: vodka “Absolut”, “Wheat”, “Stolichnaya”.
. Brandy. An alcoholic drink made from fermented grape juice by distillation. The alcohol content in it is 30-50%.
. Gin. A strong alcoholic drink with a unique taste, obtained by distilling wheat alcohol and juniper. To enhance the taste, it may contain natural additives: lemon or orange zest, anise, cinnamon, coriander. The strength of gin is 37.5-50%.
. Whiskey. A strong drink that is made by fermentation, distillation and aging of grains (barley, corn, wheat, etc.). Aged in oak barrels. Contains alcohol in an amount of 40-50%.
. Rum. One of the strongest alcoholic drinks. It is made on the basis of alcohol aged in barrels for at least 5 years, thanks to which it acquires Brown color and a burning taste. Rum strength varies from 40 to 70%.
. Absinthe. A very strong drink with an alcohol content of 70 to 85%. It is based on alcohol, wormwood extract and a set of herbs such as anise, mint, licorice, calamus and some others.
Here are the main alcoholic drinks. This list is not final; it can be continued with other names. However, they will all be derivatives of the main composition.
Types of alcoholic drinks
All drinks that contain the substance ethanol, also known as alcohol, in varying quantities, are called alcoholic beverages. They are mainly divided into three classes:
3. Strong alcoholic drinks.
Bread kvass. Depending on the manufacturing method, it may contain from 0.5 to 1.5% alcohol. It is prepared on the basis of malt (barley or rye), flour, sugar, water, and has a refreshing taste and bready aroma.
Actually beer. It is made from almost the same components as kvass, but with the addition of hops and yeast. Regular beer contains 3.7-4.5% alcohol, but there is also strong beer, where this percentage rises to 7-9 units.
Kumis, ayran, bilk. Drinks based on fermented milk. May contain up to 4.5% alcohol.
Energy alcoholic drinks. They contain tonic substances: caffeine, guarana extract, cocoa alkaloids, etc. The alcohol content in them ranges from 7-8%.
Second category
Natural grape wines. Depending on the sugar content and the type of main raw material, they are divided into dry, semi-dry, sweet and semi-sweet, as well as white and red. The names of the wines also depend on the grape varieties used: Riesling, Rkatsiteli, Isabella and others.
Natural fruit and berry wines. They can be made from various berries and fruits and are also classified according to sugar content and color.
Special varieties
These include Madeira, vermouth, port, sherry, Cahors, Tokay and others. These wines are made using specific methods and in a specific winemaking region. In Hungary, when making Tokaj, they use a “noble” mold, which allows the berries to dry directly on the vine. In Portugal, Madeira is aged in special solariums under the open sun; in Spain, sherry is matured under a film of yeast.
Table, dessert and fortified wines. The first are prepared using natural fermentation technology, the second are very sweet and flavored, and the third are fortified with alcohol to the desired degree. In color they can all be red, pink and white.
Champagne and other sparkling wines. Of these, French is the most popular, but other countries have equally worthy drinks, for example, Portuguese spumante, Spanish cava or Italian Asti. Sparkling wines have a special appearance, delicate aroma, interesting taste. Their main difference from still wines is their playful bubbles. The color of the drinks can be pink and white, but sometimes there are sparkling red wines. Based on sugar content, they are divided into dry, semi-dry, semi-sweet and sweet. The quality of a wine is determined by the number and size of the bubbles, how long they last and, of course, the taste sensation.
These types of alcoholic beverages have a strength of no more than 20% vol.
The third, most extensive category
Vodka. An alcoholic drink made from grains, containing 40% alcohol. Through continuous distillation, a new product was obtained at one time, called Absolut vodka, and its manufacturer, Lare Olsen Smith, was awarded the title of “King of Vodka.” Sometimes this drink is infused with herbs, citrus fruits or nuts. Made using Swedish technology from high-purity alcohol, vodka rightfully occupies one of the first places in the ranking of alcoholic drinks in this category. It is used to prepare various cocktails.
Tinctures bitter. They are obtained by infusing vodka or alcohol with aromatic spices, herbs or roots. The strength is 25-30 degrees, but can rise to 45 degrees, for example, “Pertsovka”, “Starka” or “Okhotnichya”.
Sweet drinks
Sweet tinctures. They are prepared on the basis of alcohol or vodka, mixing them with fruit drinks and sugar, the content of which can reach 25%, while the alcohol content usually does not exceed 20%. Although some drinks are stronger, for example, the “Excellent” tincture contains 40% alcohol.
Liqueurs. They differ in that they are made from fresh berries or fruits without yeast, but with the addition of strong vodka and a large amount of sugar. These types of alcoholic drinks are very thick and sweet. The name of the liqueurs tells what they are made from: plum, dogwood, strawberry. Although there are strange names: “spotykach”, “casserole”. They contain 20% alcohol and 30-40% sugar.
Liqueurs. Thick, very sweet and strong drinks. They are made by mixing molasses or sugar syrup with alcohol infused with various herbs, spices, and adding essential oils and other aromatic substances. There are dessert liqueurs - with an alcohol content of up to 25%, strong - 45% and fruit and berry liqueurs, with an alcohol content of 50%. Any of these varieties requires aging from 3 months to 2 years. The name of the alcoholic beverages indicates what aromatic additives were used in the preparation of the product: “Vanilla”, “Coffee”, “Raspberry”, “Apricot” and so on.
Strong grape drinks
Cognacs. They are made on the basis of cognac spirits, and alcohols are obtained by fermentation of various grape varieties. One of the first places in the line is occupied by Armenian cognac. The most popular is “Ararat”; “Nairi”, “Armenia”, “Yubileiny” are no less famous. Among the French ones, the most popular are “Hennessy”, “Courvoisier”, “Martel”, “Hain”. All cognacs are divided into 3 categories. The first includes ordinary drinks aged for 3 years. The second consists of vintage cognacs, which have a minimum aging period of 6 years. The third includes long-lived drinks, called collection drinks. The shortest aging here is 9 years.
French, Azerbaijani, Russian, Armenian cognac is produced and sold by cognac houses that were founded centuries ago and still dominate the market.
Grappa. Italian vodka based on grape marc, aged in oak or cherry barrels from 6 months to 10 years. The value of the drink depends on the aging period, grape variety and location of the vine. Grappa's relatives are Georgian chacha and South Slavic rakia.
Very strong alcoholic drinks
Absinthe- one of them. Its main component is wormwood extract. The essential oils of this plant contain the substance thujone, which is the main component of the drink. The more thujone, the better the absinthe. The price directly depends on the percentage of this substance and on the originality of the drink. Along with wormwood, absinthe includes anise, mint, angelica, licorice and other herbs. Whole wormwood leaves are sometimes placed at the bottom of bottles to confirm the naturalness of the product. Absinthe can contain from 10 to 100% thujone. By the way, the drink is available in two varieties - silver and gold. So, “golden” absinthe, the price of which is always quite high (from 2 to 15 thousand rubles per liter), is prohibited in Europe precisely because of the large amount of the substance mentioned above in it, reaching 100%. The usual color of the drink is emerald green, but it can be yellow, red, brown and even transparent.
Rum. It is prepared by fermentation from residual sugar cane products - syrup and molasses. The quantity and quality of the product depends on the variety and type of raw materials. The following types of rum are distinguished by color: Cuban “Havana”, “Varadero” (light or silver); gold or amber; Jamaican "Captain Morgan" (dark or black); Martinican (made only from cane juice). The strength of rum is 40-75 g.
Strong fruit juice drinks
Calvados. One of the varieties of brandy. To prepare the product, 50 varieties of apples are used, and a pear blend is added for uniqueness. Then the fruit juice is fermented and clarified by double distillation and brought to 70 degrees. Aged in oak or chestnut barrels for 2 to 10 years. Then softened water reduces the strength to 40 o.
Gin, balsam, aquavit, armagnac. They are also included in the third category, because they all contain alcohol. All these are strong alcoholic drinks. Their prices depend on the quality of the alcohol (“Lux”, “Extra”), the strength and age of the drink, the brand and the components. Many contain extracts of aromatic herbs and roots.
Homemade drinks
Homemade moonshine is also a prominent representative of strong alcoholic drinks. Craftsmen make it from different products: it can be berries, apples, apricots or other fruits, wheat, potatoes, rice, any jam. Sugar and yeast must be added to them. All this is fermented. Then, through distillation, a strong drink with an alcohol content of up to 75% is obtained. For greater purity of the product, double distillation can be done. Homemade moonshine is purified from fusel oils and other impurities by filtration, then (optional) it is either infused with various herbs, nuts, spices, or diluted with fruit drinks, essences, and juices. When prepared correctly, this drink will not be inferior in taste to various vodkas and tinctures.
Finally, I would like to remind you of two simple rules, following which you will be able to maintain your health and not get bored in a cheerful company: do not abuse alcohol and do not waste money on low-quality drinks. And then everything will be fine.
Absinthe
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Tokaj Port ( eng. port, port. porto, German portwein). This is a traditional Portuguese drink, which is a fortified grape wine with a strength of about 17-20 degrees. Port is a "serious" drink, as it has a "Denomination of Origin" category. Madeira ( port. madeira). This is another variety of Portuguese fortified wine. This medium-alcohol product usually has a strength of about 20%. The peculiarity of Madeira is the aging of the wine material at high temperatures from 60 to 80 °C. Sherry ( eng. sherry Spanish jerez, port. xerez). A very interesting medium-alcohol drink produced in Spain by fermenting grape must under a film of so-called fleur, a type of sherry yeast. The alcohol content in this type of wine is about 20%. Marsala ( Italian marsala). If you believe the words of Admiral Nelson, then this is “a wine worthy of the meal of any most fastidious lord.” Moreover, the lord must be very persistent, since the strength of Marsala is about 17-18%. This strong dessert wine, originally from Italian Sicily, is somewhat similar to Madeira, but has a higher sugar content. Malaga ( Spanish malaga). Refers to dessert wines, which are the merit of the inhabitants of the Spanish province of Malaga. The strength of the drink ranges between 13 and 22%, and a special feature of its production is the separate fermentation of three different types wort in various ways. Tokaj ( eng. tokai, Hung. tokaji). Experts distinguish this wine, produced in Hungary and Slovakia, as a separate type of alcoholic beverage. The strength of Tokay is about 10-12%, and its characteristic honey bouquet cannot be found in any wine existing in the world. ( eng. vermouth, Italian vermut fr. portwein, German wermut). Its creation is attributed to Hippocrates himself, who was “treated” by it back in the 5th century BC. Vermouth is a fortified wine (16-18%), flavored with various herbs and medicinal plants, where wormwood plays the main role. The championship in the matter of creating vermouth belongs to Italy, and today France is close on its heels. Cider ( eng. cider fr. cidre German apfelwein). This low-alcohol drink (from 2 to 7%) is produced by fermenting apple juice without adding yeast. The peculiarity of the cider is its obvious champagne flavor. France (Brittany and Normandy regions) has distinguished itself as the creator of the highest quality ciders. Perry ( eng. perry fr. poire, German Birnenmost). According to the production principle and features, it resembles cider, but it is based on pear juice, and the level of perry sugar is much higher. Alcohol content - from 5 to 8.5%. Great Britain, Spain and, of course, France are the main experts in “pear” alcohol. ( fr. champagne). This is the most solemn and mysterious medium-alcohol drink with a strength of about 8-13%, produced exclusively in the French province of Champagne using the method of secondary fermentation of wine in a bottle. Hence the bubbles of carbon dioxide in this sparkling wine. Sake ( eng. sake, Japanese酒). A traditional medium-alcohol drink in Japan, the strength of which reaches 14.5-20 degrees. It's easy to guess what the Japanese make their drink from - rice, of course. So, sake is obtained by fermenting rice. Sato (or hai). This is the name of traditional Thai wine produced by fermenting rice. The strength of sato is slightly lower than the standard strength of wine - about 7-10 degrees. Absinthe ( eng. absinth, fr. absinthe, Czech absint). Also known as the "green fairy" or " best friend» Van Gogh and Pablo Picasso. More than once, this strongest drink in the world (from 70 to 86 degrees) was banished from many countries for its toxic component - thujone, which can cause hallucinations in humans, and then returned again. It is known that absinthe first appeared in Switzerland, and today it is prepared in the Czech Republic, France, Italy and some other countries. 
Akvavit Akvavit ( eng. aquavit, Swede. aquavit, norwegian akevitt). Undoubtedly, Russians would like this strong drink (from 38 to 50%) of a yellowish color, since it is made from our favorite potatoes! The idea of creating this “water of life” (literal translation of “aqua vitae” from Latin) belongs to Sweden and Norway, who prepare the drink based on alcohol obtained from processing potatoes. Arak ( eng. arrack fr. arak, German arrak). If you drink a lot of this drink, you will sweat a lot. At least, that’s what arak producers say - masters from the Middle East, Southeast Europe and Central Asia. Arak is a strong alcoholic drink (from 40 to 55 degrees), obtained by distillation, and depending on the country, the procedures for its production and the raw materials differ greatly. Pastis ( fr. pastis). France has been delighting us with this strong drink (40-45%) since 1915. It owes its appearance to the ban that Europe imposed on absinthe at the beginning of the 20th century, which created a huge demand for its substitutes. Pastis, a substitute for absinthe, is a French aniseed vodka with spices. Mastic ( Bulgarian mastic). You should be careful with this drink, as its 47% strength can knock down even a horse! This strong alcohol is prepared in Bulgaria based on anise extract. However, today Macedonian producers pose serious competition to Bulgarians. Brandy ( eng. brandy). A fairly general term used to describe the products of distillation of grape wine. Brandy strength is usually from 40 to 60%. Below are seven existing drinks in the world that belong to the “genus” of brandy. Cognac ( fr. cognac). Many critics consider it the noblest of spirits. Cognac is a type of brandy produced in France, in the Charente region, from grapes using a special technology. Everything is strict with cognac in France, its production is strictly controlled by government officials, and the strength of the drink should not exceed 40 degrees. However, there are exceptions. Armagnac ( fr. armagnac). If the French gave cognac to the world, then, as French wisdom says, they kept Armagnac for themselves. Apparently he is incredibly good! This strong drink is prepared in Gascony (France) from varietal grapes by distilling grape wine. Alcohol level is about 40%. 
Kirschwasser Grappa ( Italian grappa). A drink that rose from the very bottom, since initially thrifty Italians prepared it from waste left over from wine production. Today, grappa is a popular drink with an alcohol content of 40 to 50%, resulting from the distillation of grape presses. Calvados ( fr. calvados). The credit for creating apple brandy, obtained by distilling cider, belongs to France. The strength of the drink, which came from Lower Normandy, is 40 degrees. Sometimes Calvados is made from a mixture of apples and pears. Kirschwasser. A drink with a strength of about 40%, obtained by distilling black cherry wort. Kirschwasser is a fairly old type of alcohol, first appearing in Germany and then in eastern France in the 17th century. Slivovitz. From the name you can guess that this is brandy (45% strength) made from fermented plum juice. The drink is sometimes called rakia, and it is prepared in Serbia, Bosnia and Herzegovina, Bulgaria and Croatia. Metaxa. The drink is named after its creator, the Greek Spears Metax, who in 1888 obtained it by mixing grape brandy with grape wine and adding herbal infusion to this “explosive mixture”. So Spears Metax made Greece the leader in the production of metaxa, the strength of which does not exceed 40 degrees. Vodka. The main guest at all Russian feasts! The drink is a transparent water-alcohol solution with an alcohol content of 40 to 53%. Russia and Poland are considered the main producers of vodka, but it was first prepared by a certain Persian doctor in the 10th century. Schnapps. This is rather a general name for some alcoholic drinks with an alcohol content of at least 40%, obtained by distilling mash from grain (or fruit). Schnapps comes to the world market from Germany, Switzerland, Austria and Scandinavian countries. Whiskey. As the Scots, the creators of this drink, assure, there is no person in the world who does not like whiskey, he simply has not yet found his brand. Whiskey is a drink of 40 to 50% ABV produced from grain through malting, distillation and aging. Classic Scotch whiskey is called the fashionable word “Scotch”, and Ireland is also considered the traditional producer of the drink. Bourbon. The same whiskey, only American. Bourbon (40-50% strength) is prepared in the USA from corn using clever technology. Gin. A strong alcoholic drink (38-45%), a favorite of London dandies and English gentlemen. In the 1680s, England “copied” the recipe for gin from Holland, where it first appeared, and is now the leader in its production. This drink is the result of distillation of wheat alcohol with the addition of juniper.
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