Raw Materials of Alcoholic Beverages

The names of some alcoholic beverages are determined by their base material. In general, a beverage
fermented from a grain mash will be called a beer. If the fermented mash is distilled, then the beverage is
a spirit.
Wine and brandy are made only from grapes. If an alcoholic beverage is made from another kind of fruit, it
is distinguished as fruit wine or fruit brandy. The kind of fruit must be specified, such as "cherry brandy" or
"plum wine."
Beer is made from barley or a blend of several grains.
Whiskey (or whisky) is made from grain or a blend of several grains. The type of whiskey (scotch, rye,
bourbon, or corn) is determined by the primary grain.
Vodka is distilled from fermented grain. It is highly distilled so that it will contain less of the flavor of its
base material. Gin is a similar distillate but it is flavored by juniper berries and sometimes by other herbs
as well.
In the United States and Canada, cider often means unfermented apple juice (sometimes called sweet
cider), and fermented apple juice is called hard cider. In the United Kingdom and Australia, cider refers to
the alcoholic beverage.
Applejack is sometimes made by means of freeze distillation.

This is a list of alcoholic drinks with their main raw material. An alcoholic drink is a drink that
contains ethanol, commonly known as alcohol. Alcoholic drinks are divided into three general classes: beers, wines,
and spirits (or distilled beverage). They are legally consumed in most countries, and over 100 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.

Grains

Name of fermented
beverage

Name of distilled beverage

Barley

beer, ale, barley wine

Scotch whisky, Irish whiskey, shch (mugijch) (Japan), soju

(Korea)

Rye

rye beer, kvass

rye whiskey, vodka (Russia), korn (Germany)

Corn

chicha, corn
beer, tesguino

Bourbon whiskey, moonshine, also vodka (rare)

Sorghu
m

burukutu (Nigeria), pito (G

hana), merisa (southern
Sudan), bilibili (Chad,
Central African Republic,
Cameroon)

maotai, gaoliang, certain other types of baijiu (China).

horilka (Ukraine), vodka, wheat whiskey, weizenkorn (Germany),

soju (Korea)

Wheat

wheat beer

Rice

beer, brem (Bali), huangjiu

and choujiu (China), ruou
gao (Vietnam), sake (Japa
aila (Nepal), rice baijiu (China), shch
n), sonti (India),makgeolli
(komejch) and awamori (Japan), soju (Korea)
and chungju (Korea), tuak
(Borneo
Island), thwon (Nepal)

Fruit ju Name of fermented

ice
beverage

Name of distilled beverage

Grapes

wine

lozovaa/loza, vinjak (Serbia), brandy, cognac (France), vermouth,

armagnac (France), branntwein (Germany), pisco (Peru, Chile,
Grozdova), Rakia (The Balkans,
Turkey), singani (Bolivia), arak (Syria, Lebanon,
Jordan), trklyplinka (Hungary)

Apples

cider (U.S.: "hard

cider"), apfelwein

jabukovaa (Serbia), applejack (or apple brandy), calvados, cider

perry, or pear
cider; poir (France)

viljamovka (Serbia), Poire Williams, pear brandy, Eau-devie (France), plinka (Hungary), krushova rakia / krushevitsa

Pears

(Bulgaria)
ljivovica (Serbia), slivovitz, uic, umeshu, plinka, slivova rakia /
slivovitsa (Bulgaria)

Plums

plum wine

Banana
s or pla
ntains

chuoi
hot (Vietnam), cauim (Kun
a Indians of
Panama), urgwagwa (Uga
nda,
majmunovaa (Serbia),
Rwanda), mbege (with
millet malt;
Tanzania), kasikisi (with
sorghum malt; Democratic
Republic of the Congo)

Gouqi

gouqi jiu (China)

Coconut Toddy (Sri Lanka, India)

Ginger
with
sugar,
ginger
with

ginger ale, ginger

beer, ginger wine

gouqi jiu (China)

arrack, lambanog (Sri Lanka, India, Philippines)

raisins
Myrica
rubra

yangmei jiu (China)

yangmei jiu (China)

Pomace

pomace wine

raki/ouzo/pastis/sambuca (Turkey/Greece/France/Italy), tsipouro/tsi

koudia (Greece), grappa (Italy), trester (Germany), marc(France), o
rujo (Spain), zivania (Cyprus), bagao (Portugal), tescovin (Roman
ia), arak (Iraq)

Vegeta
bles

Name of fermented
beverage

Name of distilled beverage

Cassava Saliva-fermented
beverages:

cauim
chicha: Throughout
the Amazon Basin,
including the interiors
of Brazil, Ecuador,
Peru, and Venezuela,
chicha is made most
often with cassava; in
Peruvian Amazonia
chichia is known

tiquira (Brazil)

asmasato.

kasiri (Sub-Saharan
Africa)

nihamanchi (South
America) aka
nijimanche (Ecuador
and Peru)

parakari (Guyana)
sakur (Brazil,
Surinam)

Ginger r
oot
ginger beer (Botswana)
juice
Potato

potato beer

Sweet
potato

horilka (Ukraine), vodka (Poland and

Germany), akvavit (Scandinavia), poitn (poteen) (Ireland),
tuzemk (Czech Republic)
shch (imojch) (Japan), soju (Korea)

Sugarca
rum (Caribbean), rhum agricole (Haiti, Martinique, Guadeloupe and
ne juice
basi, betsa-betsa (regional the rest of the French
,
)
Caribbean), clairin (Haiti), cachaa(Brazil), aguardiente, guaro, pin
ormolas
ga (Venezuela, Colombia, Nicaragua), Gongo, Konyagi (Tanzania);
ses
Ti root
Agave j

okolehao (Hawai'i)
pulque

tequila, mezcal, raicilla

uice
Other
raw
materi
als

Name of fermented
beverage

Sap
of palm

coyol wine (Central

America), tembo (SubSaharan
Africa), toddy (Indian
subcontinent)

Sap
of Aren
ga
pinnata,
Coconut palm wine
, Borass
us
flabellif
er

Name of distilled beverage

arrack

Honey

mead, horilka (Ukraine), te

distilled mead, honey-flavored liqueur
j (Ethiopia)

Milk

kumis, kefir, blaand

arkhi (Mongolia)

Sugar

kilju and mead or sima

(Finland)

shch (kokut shch): made from brown sugar (Japan) or rum

Wine
Wine (from Latin vinum) 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. These variations result from the complex interactions between the biochemical
development of the grape, the reactions involved in fermentation, the terroir (the special characteristics
imparted by geography, geology, climate, viticultural methods and plant genetics), and the production
process. Many countries define 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.
There are also wines made from fermenting other fruits or cereals, whose names often specify their base,
with some having specific names. Wines made from plants other than grapes include rice wine and
various fruit wines such as those made from plums or cherries. Some well-known example are hard
cider from apples, Perry from pears, pomegranate wine, and elderberry 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. Traces of wine have also been found in Iran with
7000-year-old wine jars and in Armenia, in the 6100-year old Areni-1 winery, the earliest known winery.
Wine had reached the Balkans by c.4500 BC and was consumed and celebrated in ancient Greece, Thrace
and Rome. Throughout history, wine has been consumed for its intoxicating effects, which are evident at
normal serving sizes.
Wine has long played an important role in religion. Red wine was associated with blood by the ancient
Egyptians and was used by both the Greek cult of Dionysus and the Romans in
their Bacchanalia; Judaism also incorporates it in the Kiddush and Christianity in the Eucharist.

Wine involves a longer fermentation process than beer and also a long aging process (months or years),
resulting in an alcohol content of 9%16% ABV. Sparkling wine can be made by means of a secondary
fermentation.
"Fruit wines" are made from fruits other than grapes, such as plums, cherries, or apples. Sake is a popular
example of "rice wine".

Beer
Beer is a beverage fermented from grain mash. It is made from barley or a blend of several grains. If the
fermented mash is distilled, then the drink is a spirit. Beer is the most consumed alcoholic beverage in the
world.
Beer is the world's most widely consumed and probably the oldest alcoholic beverage; it is the third most
popular drink overall, after water and tea. The production of beer is called brewing, which involves the
fermentation of starches, mainly derived from cereal grainsmost commonly malted barley, although
wheat, maize (corn), and rice are widely used. Most beer is flavored with hops, which add bitterness and
act as a natural preservative, though other flavorings such as herbs or fruit may occasionally be included.
The fermentation process causes a natural carbonation effect, although this is often removed during
processing, and replaced with forced carbonation. 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.

Mead
Mead (/mid/) is an alcoholic drink created by fermenting honey with water, sometimes with various fruits,
spices, grains, or hops. The alcoholic content of mead may range from about 8% ABV to more than 20%.
The defining characteristic of mead is that the majority of the drink's fermentable sugar is derived from
honey.

Cider (/sadr/ SY-dr), known as hard cider in North America, is an alcoholic beverage made from
the fermented juice of apples.
The juice of any variety of apple can be used to make cider, but cider apples are best. The addition of
sugar or extra fruit before a second fermentation increases the alcoholic content of the resulting beverage.
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. Cider is also
popular in other European countries including Ireland, Portugal (mainly in Minho and Madeira), France (in
particular Brittany and Normandy), northern Italy (Piedmont and Friuli) and Spain (especially Asturias and
the Basque Country). Central Europe also has its own types of cider with RhinelandPalatinate and Hesse producing a particularly tart version known as Apfelwein.
Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders, and 3.5% to 12%
in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from
concentrate), although CAMRA says that "real cider" must be at least 90% fresh apple juice. In the US,
there is a 50% minimum. In France, cider must be made solely from apples. In 2014, a study found that a
pint of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly as much as
the WHO recommends as an adult's daily allowance of added sugar, and 510 times the amount of sugar
in lager or ale.
Perry is a similar product made from fermented pear juice.

A distilled beverage, spirit, liquor, hard liquor or hard alcohol is an alcoholic beverage produced
by distillation of a mixture produced from alcoholic fermentation. This process purifies it 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 more alcohol, they are considered
"harder" in North America, the term hard liquor is used to distinguish distilled beverages from undistilled
ones.
As examples, this term does not include beverages such as beer, wine, and cider, as they are fermented
but not distilled. These all have relatively low alcohol content, typically less than 15%. Brandy is a spirit
produced by the distillation of wine, and has an ABV of over 35%. Other examples of distilled beverages
include vodka, gin, rum, and whisky.
A liqueur (US /lkr/ or UK /lkjr/) 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.
In the United States and Canada, where spirits are often called "liquor" (pronounced /lkr/, with stress on
the first rather than the second syllable), there is often confusion over liqueurs and liquors, especially as
many spirits today are available in flavored form (e.g. flavored vodka). The most reliable rule of thumb is
that liqueurs are quite sweet and often syrupy in consistency, while liquors are not. Most liqueurs have a
lower alcohol content (1530% ABV) than spirits, but some contain as much as 55% ABV.
In parts of the United States, liqueurs may also be called cordials or schnapps, while in large parts of
the British Commonwealth, cordial means a concentrated non-alcoholic fruit syrup that is diluted to taste
and consumed as a non-carbonated soft drink, and in Germany and Scandinavia, schnapps means a form
of brandy or aquavit.

OTHER ALCOHOLIC BEVERAGES:

Cauim 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.
In Spanish it is called "Chicha de Yuca" or in some places (like Peru) "Masato". The best term
in English may be "Manioc Beer". In Kichwa, "Lumu Asua". In Shuar, "Nijiamanch". In Paicoca, "Co'no"
A characteristic feature of the beverage is that the starting material is cooked, chewed, and fermented, so
that enzymes present in human saliva can break down the starch into fermentable sugars. (This principle
was originally used also for Japanese sake.)
In South and Central America, chicha is a fermented or non-fermented beverage usually derived from
maize. Chicha includes corn beer known as chicha de jora and non-alcoholic beverages such aschicha
morada. Chichas can also be made from manioc root (also called yuca or cassava), grape, apple or various
other fruits.
While chicha is most commonly associated with maize, the word is used in the Andes for almost any
homemade fermented drink, and many unfermented drinks. Many different grains or fruits are used to
make chicha in different regions.
Desi daru also known as Desi Sharaab, Desi Liquor, Deshi Daru or Country Liquor is an
indigenous alcoholic drink made in the Indian subcontinent. 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
village population, and for the poor in urban areas. It is fermented and distilled from any fruits that have a
high sugar content, including orange, papaya, banana, and pineapple. It tends to have a bad reputation as
a crude, low-quality alcohol with many impurities. Furthermore, this could induce an instant intoxication
and possibly poisoning for a malnourished or dehydrated consumer, the market-segment targeted by the
manufacturers. Desi liquor is a broad term and it can include both legally and illegally made local alcohol.
The termdesi daru usually refers to legal alcohol while other types of desi liquor (arrack and palm toddy)
may be categorized as Moonshine alcohol.
Huangjiu, 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, such liquors are not

distilled and contain less than 20% alcohol. Huangjiu is usually pasteurized, aged, and filtered before their
final bottling for sale to consumers. Some styles are aged for as much as 20 years and sold as premium
products. The various styles of huangjiu may vary in color from clear to beige, yellowish-brown, or reddishbrown. Many famous Huangjiu brands are noted for the quality of water involved in the brewing process
and some consider it to be the most important ingredient.
Huangjiu is either drunk directly after being cooled or warmed, or used in Chinese cooking. Major
producers of huangjiu include mainland China and Taiwan
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.
The juice can also be boiled until it becomes a dark viscous syrup called kasripo (cassareep). This syrup
has antiseptic properties and is used for flavoring
Kilju (Finnish pronunciation: [kilju]), in English also known as sugar wine, is a Finnish homemade alcoholic beverage made from sugar, yeast, and water. Its alcohol content is usually 1517% ABV.
Kumis, also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below
under terminology and etymology - Kyrgyz: , kymyz) is a fermented dairy product traditionally made
from mare's milk. The drink remains important to the peoples of the Central Asian steppes, of HunoBulgar, Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts.
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.
Even in the areas of the world where kumis is popular today, mare's milk remains a very limited
commodity. Industrial-scale production, therefore, generally uses cow's milk, which is richer
in fat and protein, but lower in lactose than the milk from a horse. Before fermentation, the cow's milk is
fortified in one of several ways. Sucrose may be added to allow a comparable fermentation. Another
technique adds modified whey to better approximate the composition of mare's milk

Nihamanch 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.
Jivaro women make it by chewing manioc tubers, placing them in large jars, and also them to ferment in
their saliva. Nijimanche is nutrious, and adults drink 45 quarts a day.
The same beverage is made by the Jivaro in Ecuador and Peru (the Shuara, Achuara, Aguaruna and Mayna
people); they call it nijimanche. As Michael Harner describes it:
The sweet manioc beer (nihamanci or nijiamanchi), is prepared by first peeling and washing the tubers in
the stream near the garden. Then the water and manioc are brought to the house, where the tubers are
cut up and put in a pot to boil. ... The manioc is then mashed and stirred to a soft consistency with the aid
of a special wooden paddle. While the woman stirs the mash, she chews handfuls [sic] of [it] and spits
them back into the pot, a process that may take half an hour or longer.
After the mash has been prepared, it is transferred to a beer storage jar and left to ferment. ... The
resultant liquid tastes somewhat like a pleasingly alcoholic buttermilk and is most refreshing. The Jivaros
consider it to be far superior to plain water, which they drink only in emergencies.
The Tiris and Erwarhoyanas, Indian tribes from northern Brazil and Surinam, make a beverage
called sakur with the sweet variety of cassava.
Yagua people brew a similar beverage which they called masato.
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.
Palm wine production by small holders and individual farmers may promote conservation as palm trees
become a source of regular household income that may economically be worth more than the value of
timber sold.
Palm wine is known as matango, mbuh, tumbu liquor, white
stuf in Cameroon; emu, nkwu, oguro in Nigeria; poyo in Sierra Leone, nsamba in the Democratic Republic
of the Congo; nsafufuo in Ghana; kallu in South India;Htan Yay
( ) in Myanmar; tuak in Indonesia and Malaysia; mnazi in the Mijikenda
language of Kenya; bahar (Kadazan-Dusun) and goribon (Rungus) in Sabah, Borneo; vino de coyol
in Central America; and tub in the Philippines and Mexico as well in Borneo. In the Philippines, tub and

"Kallu" in Tamil refers both to the freshly harvested, sweetish cloudy-white sap and the one with the
red lauan-tree tan bark colorant. In Leyte, the red tubis aged with the tan bark for up to six months to two
years, until it gets dark red and tapping its glass container gives a sound that does not suddenly stop. This
type of tub is called bahal (for tub aged this way for up to six months) and bahalina (for tub aged thus
for up to a year or more). Toddy is also consumed in Sri Lanka and Myanmar, where in Sri Lanka it is known
as thal ra, kithul ra, or pol ra according to the plant used to make toddy.
Pulque 'pulke is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is
traditional in central Mexico, where it has been produced for millennia. It has the color of milk,
somewhat viscous consistency and a sour yeast-like taste. The drinks history extends far back into
the Mesoamerican period, when it was considered sacred, and its use was limited to certain classes of
people. After the Spanish Conquest of Mexico, the drink became secular and its consumption rose. The
consumption of pulque reached its peak in the late 19th century. In the 20th century, the drink fell into
decline, mostly because of competition from beer, which became more prevalent with the arrival of
European immigrants. There are some efforts to revive the drinks popularity through tourism.
Sake (Japanese: ?), also spelled sak (IPA /ske/ SAH-kay or /ski/ SAH-kee) in English, is a
Japanese rice wine made by fermenting rice that has been polished to remove the bran. Unlike wine, in
which alcohol (ethanol) is produced by fermenting sugar that is naturally present in grapes, sake is
produced by a brewing process more like that of beer, where the starch is converted into sugars before
being converted to alcohol.
The brewing process for sake differs from the process for beer in that, for beer, the conversion from starch
to sugar and from sugar to alcohol occurs in two discrete steps. Like other rice wines, when sake is
brewed, these conversions occur simultaneously. Furthermore, the alcohol content differs between sake,
wine, and beer. Wine generally contains 9%16% ABV, while most beer contains 3%9%, and
undiluted sake contains 18%20% (although this is often lowered to about 15% by diluting with water prior
to bottling).
In the Japanese language, the word "sake" (, "liquor", also pronounced shu) can refer to any alcoholic
drink, while the beverage called "sake" in English is usually termed nihonshu (, "Japanese liquor").
Under Japanese liquor laws, sake is labelled with the word seishu (, "clear liquor"), a synonym less
commonly used in conversation.

In Japan, where it is the national beverage, sake is often served with special ceremony gently warmed in
a small earthenware or porcelain bottle called a tokkuri, and sipped from a small porcelain cup called
a sakazuki.
Sonti is an Indian rice-based alcoholic beverage that is made much like sake and is similar to wine in its
alcohol content and use. Sonti is made by steaming rice; to scarify 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.
In Mexico, tepache is usually sold as a chilled drink by street vendors. In the U.S., it is sold in juice bars in
the Mexican American communities of the Southwestern United States. The fermentation process for
making tepache is simple and quick, which makes tepache a drink readily produced at home. Culturally,
tepache is a drink common to natives of Mexico and the Mexican immigrant communities of the U.S
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.
The saguaro, the largest cactus in the world, is in many respects the sacred tree of the Tohono O'odham,
who reside in the Sonoran Desert of southeastern Arizona and northwest Mexico. From the fruit of
the saguaro they make a sacred fermentation called tiswin or sometimes nawai.
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.
The production of tonto is a source of income for many families in the banana-growing regions of central
and western Uganda.

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