alcoholic drinks list

Alcoholic Drinks

Alcoholic Drinks: “What’s Your Poison?”

A question familiar to most pub goers, and not that far from the truth – alcoholic drinks are indeed poisonous in excessive quantities but so are salt, water and oxygen! We recommend responsible drinking in moderation. After all, “Absinthe makes the heart grow fonder“. Prost, Cheers and Santé!

Important! Please drink responsibly and make yourself aware of the strength of alcoholic drinks. Visit  Drinkaware for more info.
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DrinkAlcoholic Drinks: Production and storageAlcohol
AbsintheWormwood, anise and fennel are soaked (macerated) in wine alcohol and distilled. The distillate may be dyed with herbs. Its greenish color – hence the nickname “green fairy” – varies according to the duration and type of herbs used. Despite its reputation it is not a psychoactive substance (no more than other spirits that is!).45-75%
AquavitThis clear Scandinavian spirit is made from grain or potatoes and distilled with water, caraway and dill seeds. The alcohol must mature for some time in wood or sherry casks before it is drunk ice cold.37,5%
BeerBrewed from malted barley, hops, yeast and water. Some brewers add other flavorings, spices or fruit.
“Real ale” ferments and matures in the cask and is served without carbon dioxide. Beer is the number 1 alcoholic drink in the world.
German beers are subject to the “Reinheitsgebot” of 1516 which permits only the use of malt, hops, water and sometimes yeast.
BrandyFrench and Spanish Brandy is distilled from wine and aged for at least 12 months in oak casks.36-38%
CachacaBrazilian sugarcane liquor; sugar cane juice (from green sugar cane) is fermented for 24 hours, distilled and stored for 3 years.38-51%
CalvadosFresh apple juice is fermented into cider for several weeks then distilled twice prior to being diluted to drinking strength and bottled. Calvados from Normandy must first mature in the barrel for at least 2-6 years.40-45%
CiderApple varieties with high tannin content are scratted (ground down) and fermented at 4-15° until most of the sugar turns into alcohol then transferred to new barrels, leaving yeast and suspended solids in the old barrels. Storage time up to 4 years.2.5-5%
CognacBrandy from the French town of Cognac; fortified wine is distilled twice and heated to 80° and matured for at least four years in wooden casks.35-40%
GinGrain or molasses are distilled with spices (usually juniper berries, coriander) and flavorings (ginger, nutmeg, etc.).38-47%
GrappaFermented pomace (skins, pulp, seeds and stems left over from wine making) is squeezed into boilers, filled with water and distilled.37.50%
LiqueurA liqueur is a spirit flavored with fruit, herbs or spices etc. and bottled with extra sugar (at least 100 grams per liter). Liqueurs are: Amaretto, Sambuca, Jägermeister, Averna, Campari, Baileys, Kahlua.15-40%
MeadHoney wine made from honey (instead of sugar), water (sometimes fruit or apple juice) and yeast.11-16%
MescalAgave hearts are cooked in soil pits for 3-5 days and then ground. The slurry is mixed with yeast and sugar and fermented for several days in stainless steel tanks. After the second distillation, the alcohol is diluted and bottled.40%
PilsBottom-fermented lager beer with a strong hop aroma and a maximum of 12.5% original gravity. This brewing method originated in the Czech town of Plsen (pronounced Pilsen).4.5-6%
PortPort wine, usually know just as port is usually a sweet red wine made by adding high-proof brandy which stops the fermentation. This leaves residual sugar in the wine giving it a sweet and heavy taste.17%
RumSugar cane, sugar cane juice and water produce a mash which is then fermented. This sugar wine is distilled and diluted with water and stored in used oak barrels. It originally came from the Bahamas and Jamaica.40-55%
SherrySpanish white wine reinforced with brandy (from the Palomino grape). Aged in open casks.14-16%
TequilaBlue Agave is harvested after 8-9 years. The interior of the Agave (Piño) is steamed in an oven at 60-85° for up to 36 hours and, after cooling for up to 48 hours, sugar and juice are pressed from the Agave. This ferments with yeast for up to 12 days, the sugar is converted into alcohol, then it is twice distilled.38-50%
VermouthWine flavored with spices and herbs. The recipe for this sweet aperitif originated in the area of Turin.
VodkaRye, wheat or potatoes are crushed, mixed with water and heated, converting the starch to sugar. Lees is then added to set off fermentation. After several distilling processes the vodka is diluted with water and bottled. Storage / maturing are not necessary.37-55%
WineRipe grapes (for white wine) are pressed (must) thereby coming into contact with yeast. The yeast converts the sugar in the must into alcohol. This generates heat of up to 37° which is why wine is stored in cool cellars. Red wine grapes are not pressed but only lightly crushed.11-12%
WeissbierWeissbier (German for “white beer”), or in the US “Hefeweizen” (“yeast wheat”), is top-fermented beer made from at least 50% wheat instead of barley malt with a slightly cloudy appearance. A filtered, clear version is known as Kristallweizen (“crystal wheat”).5-6%
Whisky or
Whiskey in the USA and Ireland) or Whisky in Scotland and the rest of the world. Grain is milled to meal and mixed with warm water, converting starch to sugar. The resulting mash is mixed with yeast and fermented. Alcohol results which is distilled, typically two times in Scotland and three times in Ireland). Using distillation the alcoholic vapours are condensed, collected and stored for several years at least. Malt is made exclusively of malt. Bourbon (USA) is made predominantly (at least 51%) of corn and stored in charred barrels.40-43%

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