Plenty of countries around the world have their own brewing, winemaking or simply fermentation tradition, with some gaining worldwide fame for their one-of-a-kind liquors and spirits.
Join us at A Thousand Miles Journey as we explore various unique alcoholic beverages. Remember to bring a bottle back as a souvenir!
Baijiu (China)
Alcohol by Volume: 35-60%
With its origins in the Ming Dynasty, baijiu has been around relatively recently for around 400 years.
This “white liquor” is distilled using various fermented grains such as rice, wheat, barley and particularly sorghum.
Depending on which grains are used and the processing, baijiu can come in four different aromas: light, strong, rice and sauce.
Hundreds of flavor and regional types of baijiu exist, with some even including rose, tea and herbal medicine flavors!
But the most famous of all baijiu brands definitely has to be Moutai, which is brewed in its namesake town. The unique environment of the town is believed to contribute to its somewhat mild taste along with an aftertaste of soy sauce.
Vodka (Russia)
Alcohol by Volume: 35-40%
Russians love to drink vodka, sometimes a little too much based on the low average life expectancy for Russian men. Nevertheless, this strong liquor has a place in Russian culture as the national spirit of choice.
Vodka is usually made from the liquid of fermented grains and potatoes, which is distilled multiple times up to 96% ethanol―enough to catch fire easily. Only then is it diluted with distilled water to create a pure, flavorless spirit. Some vodkas come flavored with fruit, honey and pepper, however.
Neither sweet, bitter or acidic, vodka’s signature mark is simply a punch to the tastebuds.
Sake (Japan)
Alcohol by Volume: 15–22%
Japan’s representative in the world of liquor definitely has to be the world-famous sake.
Using rice, water and a dash of koji spores, sake is usually fermented and matured for nine to twelve months.
Thanks to sake brewing’s unique process of multiple parallel fermentation, which converts starch to glucose and glucose to alcohol at the same (as opposed to separate steps in other brewing processes), the final alcohol content tends to be higher compared to similar wine or beers.
The end result of all that fermenting is a light yellow to transparent beverage with a sweet and acidic profile and a light aftertaste, a perfect companion to some sushi or izakaya snacks.
Soju (Korea)
Alcohol by Volume: 20%
In the land of kimchi, soju is king.
Soju is generally made from fermented rice, wheat, barley or even sweet potatoes, which is then distilled and flavored with sweeteners. At its purest, soju has a neutral taste with a burning sensation akin to a weaker vodka.
Still, soju’s pretty steep alcohol content can pretty much knock out lightweights after only a single glass, so drink in moderation!
Whisky (Scotland, U.K.)
Alcohol by Volume: 40%
Scotch whiskey is one of the most famous exports from Scotland as well as its national drink.
Originally brewed from barley, scotch whiskey also uses various other grains such as corn, rye and wheat. These ingredients are soaked and then left to germinate before being dried inside a kiln, maybe with some peat added to give it a smoky flavor.
After fermentation and distillation, the whiskey is aged in oak barrels for at least three years, resulting in a smoky, fruity flavor that’s great on a night out.
Champagne (France)
Alcohol by Volume: 12%
The gold standard and household name among sparkling wines surely has to be France’s champagne!
Named after the Champagne region of France, only wine made in the region is legally allowed to be called “champagne”. Those made outside will just have to settle with “sparkling wine”.
Champagne is unique in that it goes through two rounds of fermentation, the first for the base wine and the second to trap carbon dioxide in the wine (you’ll see why). Another method unique to champagne involves various methods to remove the yeast in the wine, such as turning bottles upside down at an angle to allow the yeast to settle, freezing the neck of the bottle and popping the dead yeast out with air pressure!
After being aged for 5 years or more, the cork is removed and the wine poured out. This releases the carbon dioxide in the champagne, giving rise to the drink’s iconic bubbles!
The end product is a light and refreshing drink with a fruity, somewhat citrusy taste. With a relatively light alcohol content, champagne is perfect for long dinners and parties.
Sherry (Spain)
Alcohol by Volume: 15-22%
Just like champagne, sherry wine is named after the place it’s produced, namely the area around the city of Jerez de la Frontera. The name “sherry” comes from the English version of the Spanish name “jerez”
Produced mainly from the Palomino grape, the key feature of sherry-making is the fortification or adding of other sherry or wine after fermentation to increase its alcohol content.
Sherry also grows a layer of yeast called flor as it ages in the Spanish climate, which protects the wine from oxidation and helps locks in its deep flavor. Although, some winemakers remove the flor to help keep the sherry light and sweet.
Praised by the great English playwright Shakespeare, sherry has a sweet, nutty and spicy flavor that can be paired with fish, poultry and even chocolate!
Port Wine (Portugal)
Alcohol by Volume: 20%
Another fortified wine similar to sherry, port wine is considered the national spirit of Portugal. Its name comes from the port of Porto, which exported the wine to much of Europe at the time.
Fermented mainly using Douro Valley grapes, port wine spirit of choice when it comes to fortification are grape spirits called aguardente or “fire water”. Port wine can be further classified into whether they were sealed in glass bottles or wooden barrels; glass bottles prevent oxidation by air and give it a lighter, thinner flavor while barrels allow oxidation and results in a thicker, more intense flavor.
Overall, port wine is much more intense in terms of flavor and alcohol content compared to typical unfortified wine. It’s best consumed as a pairing with snacks such as nuts or cheese.
Schwarzbier (Germany)
Alcohol by Volume: 5%
In the beer country known as Germany, Schwarzbier or “black beer” is the most renowned, with almost every region having its own unique flavor!
Its distinctive dark color comes from the dark malts and roasted malts used. Once fermented, schwarzbier gives off a bitter taste and a roasty and malty aroma, paired with hints of coffee and chocolate.
Extremely lightweight, some Germans even enjoy a pint or two during summer!
Ice Wine (Canada)
Alcohol by Volume: ~8%
Ice wine is a demanding wine made from frozen grapes, requiring consistently freezing weather of at least −8 °C. Thus, It is produced only in places with freezing winters such as Germany, Austria and especially in Canada’s Niagara Peninsula.
Not only that, the freezing weather has to be timed just right; not before the grapes ripen but not after they’ve started to rot. And once it’s just right, harvesting requires large amounts of manpower willing to harvest them on short notice within a few hours. Add to that slow fermentation taking months instead of weeks, and it’s no wonder ice wine commands a pricey premium from 50 to a few hundred USD.
The resulting ice wine is a supremely sweet and refreshingly acidic wine, making it a great companion for rich, fatty and salty dishes along with various cheeses and desserts
Tokaji (Hungary)
Alcohol by Volume: 10%
Tokaji are sweet wines originating from Hungary and are best known for being made from rotted grapes affected by the noble rot fungus. This fungus pierces the grape skin and allows the water inside to evaporate while retaining the sugar, resulting in a concentrated sweet wine.
The grapes used in Tokaji flourish in Hungary’s dry weather, with not too much rain and dry summers preserving the rotted grapes until harvest. This climate can be found in abundance in the region around the Carpathian Mountains.
Previously only enjoyed by Hungarian and European royalty, tokaji is a fine wine that adds a sweet, fruity and acidic touch to even the humblest of dinners.
Cachaça (Brazil)
Alcohol by Volume: 38–48%
With its clear golden colour and fruity flavor, cachaca is one of Brazil’s best known spirits.
Using distilled sugar cane as its base ingredient, cachaca comes in both unaged and aged varieties. Aged varieties are stored in wooden barrels, with the type of wood influencing its aroma.
Your typical cachaca usually comes in a fruity or grassy persuasion, making it much more mellower than its cousin rum.
In Brazil, cachaca is commonly paired with the feijoada stew while overseas it’s better known as a great addition to cocktails.