List of alcoholic drinks: all types. Types of alcohol

Everyone knows about the dangers of alcoholic beverages. Alcohol destroys health and causes severe addiction, which is not so easy to get rid of. But, despite the complexity of production and the expensive cost, alcohol does not go out of fashion and does not lose popularity. Therefore, alcohol brands are flourishing, and new types of spirits fill supermarket shelves with constant regularity.

People like the feeling of a slight euphoria that drinking brings, a feeling of pleasant relaxation. In a small dose, good and high-quality alcohol even brings some benefits to the body. Doctors agree with this. But here's how to understand the rich and prosperous alcoholic world and choose the right alcoholic drinks, the list of names of which has already exceeded many thousands? Let's try.

Most often, types of alcoholic products are classified by strength.

It is difficult to say now when exactly mankind got acquainted with alcohol. It is known that historically the first alcohol goes back centuries. Even Miklouho-Maclay observed how the Papuans of New Guinea, who were not even familiar with fire, were already successfully obtaining alcohol for their needs.

The history of alcohol goes back over 10,000 years

The word "alcohol" is of Arabic origin, in translation it means "stupefying mind".

The oldest tribes initially used alcohol to perform numerous rituals and summon spirits. These traditions later found their continuation in the rite of “twinning”. And, perhaps, it was from these times that the tradition began to meet guests with a rich table and the same alcohol.

What are alcoholic drinks

Alcohol refers to products in the manufacture of which ethyl alcohol is involved.. Most alcohol is obtained by fermentation. In addition to ethyl alcohol, other types of raw materials are also used in the creation of alcoholic beverages:

• apricot, grapes; plum, pineapple, pear;
• corn, rice, wheat, rye, millet, barley;
• sweet potato, potato, agave and sugar cane.

Numerous spices, honey, tints, flavors and some herbs are also used in the technological processes for the manufacture of alcohol. True alcohol gourmets cherish the dream of tasting the entire list of alcoholic beverages ever created by man. The main thing to remember, cherishing your dream, is that alcohol in large quantities can cause alcohol addiction and simply kill a person.

Statistics of the most popular alcohol in Russia

All varieties of alcoholic beverages that exist in the world can be divided into groups based on their strength. These are the following areas of alcohol:

1. Low alcohol.
2. Medium alcohol.
3. Strong.

In general, this gradation can be taken into account when classifying alcohol only conditionally. In some countries and regions, alcohol strength standards are higher, while in others they are lower. This classification is quite ephemeral, because the amount and norms of alcohol that determine this classification are not the same everywhere. Therefore, we will rely on the list of types of alcohol and its strength standards adopted in Russia.

Low alcohol alcohol

Alcohol of this type is considered the least safe for health, and some low-alcohol types of these products do not even fall under the concept of "alcohol-containing". The range and list of low-alcohol drinks is so large that it is simply not possible to count absolutely all of their types.

What about alcoholic beverages

Low-alcohol alcohol is light alcoholic beverages in which the ethanol content does not exceed 6-8%.

We list only those types of low-alcohol alcohol that are most popular in Russia and known to our consumers. These are the following product types:

1. Beer. It is made from hops, brewer's yeast and purified water. Beer is also divided into non-alcoholic (strength from 0.1%) and strong (3-6%). Everyone's favorite hops vary in color: red, dark and light, according to the method of fermentation: top and bottom and raw materials: corn, rice, rye.
2. Cider. In the manufacture of such a drink, fruit extracts are used (usually apple or pear). The juice is fermented, but without the use of yeast. Cider is a carbonated spirit, with a strength of 1-8%. This drink has a greenish or golden color and a rich fruity aroma.
3. Braga. This alcohol is often used as a kind of transitional product for its subsequent processing into moonshine (strong intoxicant), while the mash itself has a strength of 3-8%. It is divided into its types: pruno, keel and brawanda.
4. Kvass. This popular, especially in the summer heat, is not, as such, alcohol. But still, a small percentage of alcohol is present in it. This ancient Slavic drink, adhering to ancient traditions, is made from malt, flour and rye bread. Berries, fruits, herbs and natural honey can also be added there.
5. Toddy. The low-alcohol drink is essentially palm wine. In the process of its preparation, palm juices of some varieties (wine, sugar and coconut) are used. For us, Toddy is still considered quite rare and exotic alcohol, but it is rapidly gaining popularity.
6. Koumiss. Just like kvass, this strengthening and very healthy drink does not belong to the category of alcohol. But it contains even a tiny, but existing percentage of ethanol. Koumiss is prepared from the milk of young mares.

Medium alcohol alcohol

This category includes alcoholic beverages with an ethanol concentration of up to 30%. Many of the types of alcohol of this type contain fruit juices or pieces of natural fruit.

When choosing alcohol for yourself, remember that it is detrimental to health.

Medium-alcohol drinks in many cases are used to prevent various diseases. Of course, subject to their moderate consumption.

Their benefits are due to the fruits included in the composition, in particular, grapes.. As you know, this sunny fruit contains a huge amount of various vitamins and micro and macro elements useful for life. Grape juice has been successfully used for therapy:

• asthma;
• pleurisy;
• problems with the gastrointestinal tract;
• inflammatory diseases of the bronchopulmonary system.

So what kind of alcohol is useful? The list of medium-alcohol products includes such well-known alcohol-containing drinks as:

1. Wine. Probably the most popular of the list of medium-strength alcohol-containing products. Wines, in turn, are divided by color (pink, white and red), sugar concentration (dry, semi-dry, semi-sweet and sweet). There is a variety of wines saturated with carbon dioxide - they are called sparkling. Wine is famous for a large list of useful properties and is actively used in medical practice.
2. Mead. In the manufacture of this aromatic spirit, yeast, natural high-quality honey and numerous flavoring additional ingredients are used. Mead has its own classification, depending on honey characteristics: variety, aging period, time of its inclusion in manufactured products and the level of sterilization.
3. Mulled wine. The surest remedy for a harsh winter. This fragrant drink perfectly saves from freezing and colds. It is prepared by boiling spices and various fruits in natural wine.
4. Punch. An original wine cocktail with added fruit juice and various fragrant and tasty pieces of selected fruits themselves. Very often, the juice content in punch even exceeds the percentage of wine.
5. Grog. The same rum that belongs to the list of strong alcohol. But grog is an average drink in terms of degrees, as it is diluted with sugar syrup or sweet strong tea.

strong liquor

The strength of these alcoholic beverages varies between 20-80%. Doctors advise to use this type of alcohol with extreme caution due to its high strength.. The range of these products is very large, the list of strong alcoholic beverages includes the following types:

1. Vodka. It is an alcohol that has no color, with a strength of 40-55%. The drink is based on rectified alcohol, which is produced from potato or grain raw materials. This type of strong alcohol has a huge number of brands, varieties and names.
2. Cognac. For the manufacture of this type of alcohol, a certain technology is used. Use special varieties of dark grapes. At the output, the cognac is fragrant, with an attractive amber hue. This type of strong alcohol is classified according to the place of production and aging.
3. Rum (cane vodka). This alcohol is made from cane. Rum differs in color (it can be transparent, light, golden or dark in color). Light rum is often used to make various cocktails. But the amber rum is aged in oak barrels, in the process various aroma spices and caramel are added to it. Dark rum has the brightest taste and conquers alcohol gourmets with a rich aroma of caramel and molasses. He also successfully goes to the preparation of cocktails, rum is used in the culinary industry.
4. Tequila. The exotic drink is also called "Mexican vodka". It is prepared from the juice obtained from the leaves and stems of the blue agave.
5. Whiskey. An unusually aromatic high-strength alcoholic drink made from wheat, rye, barley or corn. Whiskey undergoes a long aging in oak containers, at the exit it has a light or dark, saturated color. Classic high quality whiskey is made in Ireland and Scotland.
6. Brandy. In the process of preparing a drink that tastes close to whiskey, grape or apple juice is used.
7. Sambuca. At its core, this alcohol is pure vodka, to which anise and a select collection of medicinal herbs are added. Sambuca has no color, but has a sweetish taste and pleasant aroma. There are also dark types of this alcohol. The ingredients of the unique spirit also include sugar, wheat, various berries and elderberries. The real sambuca recipe is kept in the strictest confidence.
8. Gin. In the process of preparing this strong alcohol, grain ethanol and numerous selected spices are used: citrus fruits, coriander, almonds, cinnamon and juniper berries. This composition gives the gin an original, incomparable taste and smell.
9. Liquor. Very sweet and odorous alcohol, prepared on the basis of fruit and berry juices with an increased inclusion of sugar (its content is 25-65%), numerous spices and aromatic herbs. This type of strong alcohol is considered the most high-calorie.
10. Tinctures. These types of alcohol-containing products are prepared by insisting on high-quality, pure ethanol of a variety of berries and herbs. Tinctures are classified into bitter, sweet and semi-sweet. Very often, this type of strong alcohol is used as a means of therapy for various diseases.
11. Absinthe. The main component of this alcohol is wormwood. Absinthe has earned fame as the strongest alcoholic drink. Its fortress is about 76-86%. It is classified by color (black, green, red and yellow), by strength and by the concentration of thujone (a natural compound contained in the extract from tansy).

Of course, not all subspecies of alcohol products are included in this list of alcohol. Too many of them. We have only listed the most common and beloved in our country. The number of alcoholic beverages is increasing every year. Therefore, so much effort is invested in the prevention of alcoholism, which is also growing from year to year.

Drinking alcohol has a negative effect on the state of the body. Alcohol abuse can lead to unpredictable consequences and serious pathologies. But all these factors do not affect the popularity of this product. Alcohol production is one of the largest in the world.

Types of alcoholic beverages consist of dozens of positions, and it is not possible to list all the brands that exist today.

Alcoholic brands are among the most expensive brands, the volume of alcohol production worldwide is amazing, and new types of alcoholic beverages appear with astonishing regularity.

Alcohol is a faithful companion of any feast. Weddings, birthdays, corporate parties and other events do not pass without the use of alcoholic beverages. Today, the assortment is so rich that each person is able to find a drink to his taste.

The wealth of choice leads to the fact that the problem arises of how to choose a drink that will appeal to everyone. Alcoholic beverages can be classified in several ways. The first way is to classify drinks according to the way they are made:

1. Drinks to be obtained, which use the fermentation procedure.
2. Drinks made by distillation.

This classification allows us to divide all types of alcoholic beverages into several categories that differ in the main components. The role of such components can be both fruits and vegetables, and various cereals.

The second way to classify alcohol is to divide products according to the following three criteria:

• low alcohol;
• medium strength drinks;
• strong.

Low alcohol drinks

The category of low alcohol includes those products, the percentage of alcohol in which does not exceed eight percent. This category includes sweet alcoholic drinks, beer and some national products. The list of low-alcohol drinks includes more than ten items.

Beer. One of the most popular alcoholic products in the world. The history of this intoxicating drink has more than several thousand years. Recognized brewers are countries such as Germany, Russia and the Czech Republic. The strength of the beer starts at five degrees and rises higher. In addition, beer can be produced both in non-alcoholic form and with a very high strength.

Braga. The basis of this product are vegetables and fruits. Braga is obtained as a result of fermentation and often acts as the main component in the manufacture of moonshine.

In general, all types of alcoholic beverages are divided into groups depending on the strength.

Toddy. Toddy is made by South American countries from palm sap. For the manufacture of the product, a fermentation technique is used.

Kvass. The history of this drink has many hundreds of years. Traditional kvass, made from sour milk, contains about one and a half percent alcohol.

Cider. The strength of cider depends primarily on the country in which it is made. In France, cider is made with 2% alcohol. In Germany, this percentage can be raised to seven. Apple juice is used to make cider. All fermentation processes are based on a technique that excludes the addition of yeast.

Perry. Perry is one of the drinks, the method of preparation of which is similar to cider. Perry is made from pear juice and sugar. The strength of such a drink ranges from five to eight and a half degrees.

Khuremge. The traditional alcoholic product comes from Buryatia. Khuremge is made from whey. The fortress is from two to eight degrees.

Icevine. This drink can be classified as one of the varieties of wines. The fact is that the drink is made from grapes, but the fruits of the plant must survive the frost. It is thanks to this approach that the drink got its name. The strength of this wine is about eight degrees.

Togba. Togba is an alcohol that comes from Nepal and, according to legend, it is madly adored by yetis. Togba is made by fermenting cereals. This alcohol must be consumed hot, using a straw.

Khandi. Khandi is an alcohol originating in India. Only women have the right to make such a product, and the process of its manufacture follows strict rules. The strength of Khandi is eight degrees, and rice, herbs and the roots of some plants are used to make it.

With the help of various additives and preparation methods, at least 100 types of alcoholic beverages are available today.

Medium strength drinks

This type of alcohol includes drinks containing up to thirty percent alcohol. The following products can be included in this category.

Mead. A product obtained by mixing alcohol and honey.

Mulled wine. This subspecies of wine is made from fruits and spices.

Wine. One of the products that is rich in its subspecies. There are more than a hundred types of wines, which differ in composition and method of preparation. The strength of the wine can reach twenty-five degrees. Recognized winemakers are countries such as France and Spain.

Sake. Wine originated in Japan. This type of wine product is made from rice, and its strength is about twenty degrees.

Port wine. Another branch of the wine family. Port wine is made from a special type of grapes and the alcohol content in it reaches twenty percent. The birthplace of this wine is Portugal.

Madeira. Another type of wine from Portugal. The fortress of Madeira is about twenty degrees. The main feature of such a drink is that in order to make it, high temperatures are used.

Sherry. The peculiarity of the Spanish Sherry is that the fermentation of grapes takes place under a kind of film from a special type of yeast. The strength of Jerez is twenty degrees.

Marsala. Product from the wine family. The fortress of Marsala is approaching the mark of eighteen degrees. Marsala is considered a dessert subspecies of wine, originally from Sicily.

Malaga. This wine product got its name from the place of production, the Spanish winery Malaga. The strength of the resulting product can be from thirteen to twenty-two degrees. Several types of grapes are used for production.

Both strong and low-alcohol drinks are very harmful to the body in excessive doses.

Tokay. Wine comes from Hungary, which is considered to be a separate product. The fortress of Tokay is twelve percent. The main component is a special kind of honey.

Vermouth. According to one legend, vermouth was created by Hippocrates himself in the fifth century BC. When preparing vermouth, medicinal herbs and plants are used. The main component of this fortified wine is wormwood. Today, vermouth is traditionally made in Italy and France.

Champagne. A sparkling wine that many people associate with solemnity and mystery. Champagne is produced by winemakers from the small province of Champagne. This French product contains up to thirteen percent alcohol.

Sato. Sato is one of the brightest representatives of the wine family. This Thai type of wine is made from rice grains. The alcohol content in this alcohol is about ten degrees.

Cynar. Italian composition containing a mixture of artichokes, spices, special herbs and seventeen percent ethyl alcohol.

Campari. Liquor named after its creator G. Campari. For the preparation of liqueur, fruits and herbs with a bitter aroma are used. The alcohol content in such a liquor is about twenty-eight percent.

Koumiss. The birthplace of koumiss is Central Asia. This drink is made from milk, yeast and alcohol. There are several options for preparing koumiss, differing in strength. The maximum strength of koumiss is forty degrees.

Grog and punch. These drinks are combined, since both are derived from independent products. Grog is rum that is diluted to reduce the strength of the product. Punch is a product obtained by mixing certain types of wines and fruit juices.

Recioto. One of the representatives of the wine family comes from Italy. The fortress of rechoto is fifteen degrees.

Pisco. French wine, the strength of which is at around twenty-two degrees. It is made from grape juice with the addition of cognac spirit. It is very important that the age of such alcohol must be at least several years old.

Pulque. A Mexican product obtained from the fermentation of the agave fruit. The alcohol content in this composition is about eighteen percent.

Most often, spirits are called alcoholic beverages in which the percentage of alcohol is higher than 20

Strong alcoholic drinks

Drinking strong alcohol is dangerous to health. The strength of such a product can reach eighty degrees. The most popular spirits:

• vodka;
• cognac;
• whiskey;
• brandy;
• absinthe;
• sambuca;
• gin;
• tequila;
• chacha.

It does not make sense to describe the above drinks, since most consumers are familiar with these products. Strong alcohol can be made from a variety of ingredients, so only the most unusual formulations are worth considering.

Akvavit. Literally translated, the name reads "water of life." Akvavit is made in Norway from ordinary potatoes. The alcohol content of the product is fifty percent.

Arak. Arak is an ambiguous drink. For its manufacture, various types of natural raw materials and manufacturing techniques are used. So the fortress of such a composition can be from forty to fifty degrees. Arak is native to Central Asia.

Pastis. Pastis is one of the derivatives of absinthe from France. The history of the production of this anise vodka has about a hundred years. The strength of such vodka is forty-five degrees.

Mastic. Another type of alcohol made from anise. Mastic is a traditional Bulgarian drink and its strength is forty-seven degrees.

Armagnac. The birthplace of Armagnac is the province of Gascony, located in France. The alcohol level in the composition is at around forty percent. The manufacturing technique consists in distilling wine from grapes with the addition of fresh berries.

Grappa. Initially, Italian grappa was made from waste wine raw materials. The alcohol content in grappa can reach fifty percent.

Calvados. One of the subspecies of brandy, which is made from apple cider. The alcohol content of this product averages forty percent.

Kirschwasser. Kirschwasser was first made in Germany at the beginning of the seventeenth century. The strength of the drink is about forty degrees, and the main ingredient is black cherries.

Low-alcohol drinks usually include a variety of cocktails, wines, beer, liqueurs.

Slivovitz. A subspecies of brandy, with a strength of forty-five degrees, made from plum juice. The production of this alcohol is established in Bulgaria and Serbia.

Metaxa. A Greek composition based on a mixture of grape wine, grape apple brandy and herbal tincture. The alcohol content in metax is about forty percent.

Schnapps. The basis for the preparation of schnapps can be both cereals and the fruits of fruit trees. Schnapps originated in Germany. The product manufactured in this country contains forty percent ethyl.

Bourbon. An American type of whiskey made from corn on the cob. The strength of the bourbon is about fifty degrees.

Maotai. The birthplace of this drink is China. Maotai is a festive drink, the use of which is associated with the celebration. It is made from cereals and has a strength of fifty-three degrees.

Ouzo. A mixture of alcohol solution and special herbs. The birthplace of the drink is Greece. The composition contains about fifty percent alcohol.

Cancers. Strong alcohol from Turkey. Raki contains fifty percent alcohol. This alcoholic product is made from grape wine and anise.

Tutovka. Caucasian product made from the fruits of the mulberry tree. This drink has a unique aroma, and its strength is already eighty degrees.

Conclusion

The most correct classification of alcohol is to separate drinks according to their strength. Knowing the approximate composition and percentage of alcohol in the liquid, you can calculate not only the correct dosage of the drink, but also save yourself from the consequences of a hangover.

Even in ancient times, people learned to produce a variety of alcoholic beverages. 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 obtained by secondary fermentation. Contains alcohol 9-20%.

. Wine- an alcoholic beverage obtained by fermentation of yeast and grape juice of various varieties, the names of which, as a rule, are present in the name. The alcohol content is 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.

Strong liquor

. Tequila. The traditional Mexican product is obtained from the juice extracted from the core of the blue agave. "Silver" and "Gold" tequila are especially common alcoholic drinks. The list can be continued with such names as "Sauza", "Jose Cuervo" or "Sierra". The best taste is considered to be a drink with an exposure of 4-5 years. The alcohol content is 38-40%.

. Sambuca. A strong Italian liqueur based on alcohol and essential oil derived from anise. White, black and red sambuca are in the greatest demand. Fortress - 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 spirit obtained by distillation of wine. Distillation takes place in special copper cubes, the product is subject to subsequent aging in oak barrels for at least two years. After diluting 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 "Absolute", "Wheat", "Capital".

. 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 distillation of wheat alcohol and juniper. To enhance the taste, natural additives may be present in it: lemon or orange peel, anise, cinnamon, coriander. The strength of gin is 37.5-50%.

. Whiskey. A strong drink that is made by fermenting, distilling and aging cereals (barley, corn, wheat, etc.). Aged in oak barrels. Contains alcohol in the 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, due to which it acquires a brown color and a burning taste. The strength of rum 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, all of them will be derived from the main composition.

Types of alcoholic drinks

All drinks containing ethanol in varying amounts, also known as alcohol, are called alcoholic beverages. Basically they are 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. Prepared on the basis of malt (barley or rye), flour, sugar, water, it has a refreshing taste and bread aroma.

Proper beer. It is made from almost the same ingredients as kvass, but with the addition of hops and yeast. Regular beer contains 3.7-4.5% alcohol, but there is still 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 variety of the main raw materials, 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 by sugar content and color.

Special grades

These include Madeira, Vermouth, Port, Sherry, Cahors, Tokay and others. These wines are made by special methods and in a specific wine-growing area. In Hungary, in the manufacture of Tokay, a “noble” mold is used, which allows the berries to dry right on the vine. In Portugal, Madeira is aged in special solariums under the open sun; in Spain, sherry matures under a yeast film.

Table, dessert and fortified wines. The former are prepared using natural fermentation technology, the latter are very sweet and flavored, and the third are fortified with alcohol to the desired degree. They can all be red, pink and white in color.

Champagne and other sparkling wines. Of these, French is the most popular, but in other countries there are no less worthy drinks, for example, Portuguese spumante, Spanish cava or Italian asti. Sparkling wines are distinguished by their special appearance, delicate aroma, and interesting taste. Their main difference from still wines is playful bubbles. The color of the drinks can be pink and white, but sometimes there are sparkling red wines. According to the 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, how they taste.

These types of alcoholic beverages have a strength of not more than 20% vol.

The third and largest category

Vodka. An alcoholic beverage made from cereals containing 40% alcohol. By way of continuous distillation, a new product was obtained at one time, called Absolut vodka, and its producer, 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 rating of alcoholic beverages in this category. It is used to prepare various cocktails.

Tinctures bitter. They are obtained by insisting vodka or alcohol on aromatic spices, herbs or roots. Fortress 25-30 degrees, but can rise up to 45 degrees, for example, "Pepper", "Stark" or "Hunting".

Sweet drinks

The tinctures are sweet. They are prepared on the basis of alcohol or vodka, mixed 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.

Pouring. They differ in that they are made on the basis of 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 of: 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, essential oils and other aromatic substances. There are dessert liqueurs - with an alcohol content of up to 25%, strong - 45% and fruit and berry, with a strength of 50%. Any of these varieties requires exposure from 3 months to 2 years. The name of 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 spirits 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", "Jubilee" are no less famous. Of the French, 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 is vintage cognacs, which have a minimum aging period of 6 years. The third includes drinks-long-lived, called collection. Here the shortest exposure is 9 years.

French, Azerbaijani, Russian, Armenian brandy is produced and sold by cognac houses founded more than one century ago and still dominating the market.

Grappa. Italian vodka based on grape pomace, aged in oak or cherry barrels from 6 months to 10 years. The value of the drink depends on the aging period, the grape variety and the place where the vine grows. Grappa's relatives are Georgian chacha and South Slavic brandy.

Very strong liquor

Absinthe- one of them. Its main component is an extract of bitter wormwood. 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 the bottles to confirm the naturalness of the product. Thujone in absinthe can contain from 10 to 100%. By the way, the drink is presented 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 banned in Europe precisely because of the large amount of the substance mentioned above, reaching 100%. The usual color of the drink is emerald green, but it can be yellow, red, brown and even transparent.

Rum. Prepared by fermentation from the residual products of sugar cane - syrup and molasses. The quantity and quality of the product depends on the type 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 the rum is 40-75 gr.

Strong drinks with fruit juice

Calvados. One of the varieties of brandy. For the preparation of the product, 50 varieties of apples are used, and for uniqueness, a pear blend is added. Then the fruit juice is fermented and clarified by double distillation and brought to 70 degrees. Aged in oak or chestnut barrels from 2 to 10 years. Then, with softened water, the fortress is reduced to 40 o.

Gin, Balsam, Aquavit, Armagnac. They are also included in the third category, since alcohol is present in all of them. These are all strong alcoholic drinks. Prices for them depend on the quality of alcohol ("Lux", "Extra"), the strength and aging of the drink, the brand and the constituent components. Many contain extracts of aromatic herbs and roots.

Homemade drinks

Homemade moonshine is also a prominent representative of strong alcoholic beverages. 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 of this is shattered. Then, by distillation, a strong drink is obtained with an alcohol content of up to 75%. For greater purity of the product, a double distillation can be done. Home-made moonshine is purified from fusel oils and other impurities by filtration, then it (optional) is either insisted on various herbs, nuts, spices, or diluted with fruit drinks, essences, juices. With proper preparation, this drink will not yield to various vodkas and tinctures in terms of taste.

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 spend money on low-quality drinks. And then everything will be fine.

ALCOHOL
beverages containing alcohol obtained by distillation, as opposed to those containing alcohol obtained by fermentation, such as beer and grape wine. All spirits are obtained from a fermented alcohol solution. These include whiskey, brandy, gin, rum, vodka and aquavit, which are produced in all parts of the world according to national customs, climatic conditions and available materials. Drinking (ethyl) alcohol can be obtained from any kind of fruit, grain and other sources of carbohydrates, diluted to varying degrees with water and containing volatile substances that give it the taste and smell characteristic of the original raw material. Thus, the distillate of fermented apple mash or fermented cider will taste and smell characteristic of apples, while rye or barley mash will have the taste of the corresponding type of grain. The intensity of taste is determined by the temperature at which the distillation is performed, so the higher this temperature, the greater the concentration of ethyl alcohol in the chase (its strength), i.e. the cleaner the shoulder strap. If the distillation is carried out with high efficiency, and the distillate is again subjected to distillation (rectification) under controlled temperature conditions, then the end product of this distillation will be colorless, tasteless ethyl alcohol. In this case, neither by tasting nor by chemical analysis (if the shoulder strap is clean enough) it is possible to determine from what alcohol is obtained: from grape wine, beets, potatoes, fruits, grains or sugar cane. As a result of incomplete distillation, along with alcohol, aromatic substances enter the condenser, and it is they that determine the bouquet of the alcoholic beverage. For targeted aromatization, alcohol vapor after high-efficiency distillation is passed over crushed berries, seeds, or other aromatic materials. Vapors absorb aromatic substances, and then condense. This is the way English and American "dry gins" are usually prepared. The distillation of alcohol was first taken up by the Arabs, who, however, simply improved the inefficient methods used by the ancient Greeks to distill turpentine oil from tree resin. The Arabs seem to have been the first to distill grape wine, and the word "alcohol" (alcohol) is clearly of Arabic origin. In Europe, the distillation of fermented liquids became widespread in the 16th century, and the southern peoples usually used grape wine and other fruit drinks for this purpose, while the northern peoples used liquids made from grain.
MAIN TYPES OF ALCOHOLIC DRINKS
Whiskey. Whiskey is an alcoholic beverage obtained by distilling fermented grain mash. In North America, the most common types of whiskey are "paradise" (rye), "bourbon" and "Canadian". Mixtures of pure whiskey with alcohol are also used, less expensive and more common. Bourbon whiskey (named after Bourbon County in Kentucky), according to state specifications, is made by distilling fermented mash containing at least 51% corn (the rest is barley, malted or unmalted). This type of whiskey is produced mainly in the states of Kentucky, Indiana and Illinois and is the most popular of all "clean" whiskeys in the USA. not mixed with alcohol, whiskey varieties. Whiskey made from sour wort is a type of bourbon whiskey. It is obtained by adding the mash left over from a previous distillation to a portion of fresh mash to be fermented for the next distillation. Paradise Whiskey, by federal law, must be made from a fermented mash containing at least 51% rye grains. Most of the rye whiskey produced is mixed with alcohol. Blended whiskey usually does not refer to a specific grain product in its name. It is a blend of one or more pure whiskeys with diluted unflavoured grain alcohol (a solution of ethyl alcohol distilled from a grain mash and diluted with additional water to the desired strength). Mixing with dilute spirits makes the whiskey less viscous and less aromatic without reducing its alcohol content. Blending allows the distiller to economically use the stock of aged pure whiskey and at the same time satisfy the needs of consumers who prefer drinks with a moderate aroma. By law, the proportions of the added alcohol component and pure whiskey in the mixture must be indicated on the label. The term "strength" refers to a conventional scale for the alcohol content of a product, according to which the number 200 corresponds to pure ethyl alcohol, and 100 corresponds to a product with 50% (by volume) alcohol content. An alcoholic drink with a strength of, for example, 86 should contain 43 vol.% alcohol. The so-called Canadian whiskey is produced according to the specifications established by law in Canada; these conditions are somewhat different from those accepted in the United States. For example, American whiskey can be bottled after two years of aging at 90 proof (45 vol.% alcohol). Canadian whiskey is distilled at a higher strength and contains less aromatic materials. It is usually made from rye or barley mash. The so-called Scotch whiskey is usually a mixture of two different types of whiskey produced in the highlands (Highlands) and lowlands (Lowland) areas of Scotland. Highland Scotch whiskey is distilled from pure barley malted mash in old-style pot stills. It has a high viscosity and smells strongly of smoke. This is real Scotch whiskey. During the preparation of malt, barley grains are poured onto a sieve and heated by the smoke of burning peat until they germinate to the required degree. During germination, the grains absorb odorous resinous substances from the smoke, and this smell is retained throughout the distillation process. For sale, this pure malt whiskey is blended with softer lowland whiskey, distilled from unmalted barley mash in a modern still with distillation column. Both whiskeys are usually aged in cherry barrels before blending. The name "blended Scotch whiskey" does not mean the same thing as the name "blended" on the label of American whiskeys. In the second case, it means a mixture of one or more varieties of pure whiskey and diluted grain alcohol without flavorings; in the first case, two types of aged pure whiskey are mixed. The quality of Scotch whiskey depends to a large extent on the experience of the distiller. Blending is done when the drinks have been aged for three or four years. After an additional period of maturation in cherry barrels, the whiskey is ready for sale. By law, all Scotch whiskeys shipped to the US must be aged for at least four years. "Liqueur" Scotch whiskey is a non-settled name used by distillers to refer to blends that have reached the peak of softness of flavor and aroma. Such mixtures should have a aging period of 8 to 12 years. The so-called Irish whiskey is prepared in much the same way as Scotch. However, during the preparation of malt, the smoke of the burning fuel used to heat the germinating grains does not come into contact with them. Therefore, Irish whiskey, unlike Scotch, does not have a smoky smell. Irish whiskey is distilled from barley, rye, oats, wheat and other grains.
Brandy. If you do not go into details, the word "brandy" simply means "a product of the distillation of grape wine", i.e. fermented grape juice. However, "wine" made from fermented apple, pear, peach, and other fruit juices can also be distilled; its product is also called "brandy", but is also defined by the name of the corresponding fruit. The distinction between "brandy" and "liquor" or "liquor" refers to the method of production: brandy is made by distilling fermented fruit juice, while liqueurs and liqueurs are infusions of a particular fruit or other aromatic material in alcohol. The name "liquor" usually refers to a fruit-based liqueur. The highest quality brandy is produced in the west of France in the Charente department near Cognac, and no brandy produced anywhere else can bear the name "cognac", whether in France, the USA or any other country. Cognac is distilled in old-style pot stills from dry white grape wine. The distillation product is colorless and contains about 70% alcohol. When aged in oak barrels, it acquires a faint color, taste and aroma and loses a small amount of alcohol. After five years, it is usually mixed with a small amount of older cognac (which is mostly reserved for this purpose), diluted with distilled water to an alcohol content of 45%, tinted with a little burnt sugar, and put on sale. Most cognacs on the market have an aging period of 5 to 10 years. Good brandy is also produced in Spain, Portugal, Germany and Italy, in North Africa and the Balkan countries. California brandy is far inferior in quality to cognac due to the low quality of the distilled material, more modern and faster distillation processes, and the lack of high quality aged additives. A number of varieties of excellent fruit brandies are made in Europe, especially in the Black Forest (Germany), Switzerland and Alsace (France). These include: kirsch (or kirschwasser), distilled from cherries; zvechgen and slivovitz - from plums; frambois - from raspberries. All of these drinks are colorless and not sweetened.
Rum. Rum is distilled from fermented sugar cane juice, fermented molasses, or a mixture of both. It is produced throughout the West Indies, as well as in South America and New England (from West Indian molasses). The variety of types of rums is due to differences in distillation methods, as well as subsequent mixing and coloring. The higher the strength to which the alcoholic beverage is distilled, the less intense its taste. Traditional Cuban rums, like the newer Puerto Rican ones, are low viscosity, while Jamaican ones are high. Rums from the Virgin Islands and Haiti have an intermediate consistency. Very good rums are produced in Martinique and Barbados. London dock rums are distilled in Jamaica or Guyana at high strength and delivered to London vaults. They are aged in the British climate, which is considered particularly suitable for this purpose. Subsequently, the rums are diluted with water to the optimum strength and bottled. All rums are colorless after distillation; they acquire color later, when aged in barrels or after the addition of a neutral coloring matter, such as burnt sugar or prune juice. Consumers are drawn to rums with a variety of colors, and distillers have to use the right colors to suit these tastes. Dark rum is not necessarily stronger than light rum in terms of both taste and alcohol content.
Gin. Gin is a very simple alcoholic drink containing nothing but alcohol, water, and flavoring. Its name comes from the French word genivre (juniper), which was gradually corrupted and shortened to gin (gin). Most of the gin consumed in the United States has London Dry in its trade name. The water-alcohol mixture obtained after the primary distillation is then distilled again and the alcohol vapor is passed over the flavoring substances. Juniper berries form the dominant taste and smell, but each manufacturer has its own recipe, which may include flavors such as anise, cardamom, coriander, fennel, cumin, and orange peels. Once the flavorings have been absorbed, the vapors condense and the product is diluted to the optimum strength for consumption. It is immediately ready for sale, since aging does not improve it. Gin Old Tom (old Tom) is a British variety, similar to London Dry, but sweetened with sugar syrup. Blackthorn gin is a lightly sweetened ordinary gin infused with blackthorn berries, a type of wild plum. It is consumed as a liqueur and an ingredient in some mixed drinks. Dutch gin (Dutch juniper vodka) is made in a completely different way. It is distilled from fermented barley malted mash to which juniper berries and other aromatic materials have been added. This gin is distilled to a low strength and therefore has a high viscosity and a strong grainy aroma. It is used in its pure form, because it does not mix well with other components.
Vodka. Vodka is the simplest alcoholic drink, usually consisting of alcohol and water without any flavoring additives. It is a grain distillate (although often made from potatoes in northern Europe) that is further refined by passing through layers of charcoal. In Europe, this colorless and almost tasteless liquor is sometimes infused with bison sprouts; in this case, it acquires a pale yellow color and a delicate herbal aroma. Because vodka mixes easily with fruit juices and other aromatic materials, it is often used as a substitute for gin in cocktails and other mixed drinks.
Absinthe. Absinthe is an infusion of herbs in diluted high-strength alcohol. Bitter leaves and flowers of wormwood (Artemisia) are the predominant ingredient in this drink, and anise, fennel and other herbs are additives. Absinthe is banned in France, as well as in the USA, due to the harmful effects on the nervous system; pastis-type anise drinks are satisfactory substitutes, of which Pernod is best known. They are popular in France and are invariably taken with ice as an aperitif.
Anisette. Anise tincture is a sweet and rather mild liquor with a characteristic smell of anise herb.
Akvavit. Aquavit is a colorless alcoholic drink popular in the Scandinavian countries. It is distilled from grain or potato mash and flavored with cumin and other herbs and spices, depending on the manufacturer's recipe. Aquavit is usually taken clean and chilled, always with meals.
Armagnac. Armagnac is a French brandy less well known than cognac. It is produced in the foothills of the Pyrenees in southwestern France. Armagnac has a darker color and stronger flavor than cognac.
Arak. Arak is a common name for various Asian and Middle Eastern distilled spirit drinks. In India, it is obtained by distillation of the fermented tree sap of some types of palms, in Central Asia and Mongolia - fermented milk (koumiss). In Syria, arak is made from dates. In other countries of the Middle East, arak ("araki" or "raki") is a brandy with coriander and anise. The drink is colorless and transparent until water is added to it immediately before drinking, after which it takes on the appearance of milk. In Greece, the same type of strong liquor is made from grain alcohol. Batavia (Indonesian) arak is a type of rum produced in Java.
Calvados. Calvados is a top quality French apple brandy that takes its name from the Calvados department in Normandy. This name is protected by state law that sets standards for quality and authenticity of origin. It can only be awarded to apple spirits produced in a limited area, which includes the department of Calvados and several neighboring departments.
Cherry liqueur. Cherry liqueur "Cherry" is a reddish strong drink, sometimes artificially tinted. It is made by soaking cherry berries in sweetened brandy for several days. The best varieties of this drink are produced, apparently, in the Netherlands and Denmark.
Cream cocoa. Cocoa cream is a brown chocolate-flavored liquor made from cocoa, vanilla and sugar in diluted alcohol.
Mint cream. Cream mint - green or white sweet liquor with the taste and smell of peppermint. The green color is created artificially.
"Curazo". Liqueur "Curaço" was originally prepared by the Dutch from the peels of bitter green oranges growing on the island belonging to the Netherlands. Curaçao in the Leeward Islands archipelago. Today, "Curaço" is more often made from oranges grown elsewhere, but the Dutch product is still considered the best.
"Fiori Alpini". Fiori Alpini (Alpine flowers) is a sweet liquor made in northern Italy using fragrant herbs. Candy crystals are usually placed in bottles to create an interesting visual effect.
"Goldwasser". Goldwasser, or Liqueur d'Or, is a fairly ordinary citrus-flavored liqueur that has microscopic glitter of gold foil added to create an attractive appearance. The best varieties of this liqueur are made in France.
Kümmel. Kümmel is a sweet, colorless liqueur flavored with coriander and two types of cumin, which are added in varying proportions according to the manufacturer's recipe.
Mark. Mark, or mar, is a product of the distillation of pressed pulp produced in France. In Italy it is called grappa. The best brand is made in Burgundy, and it is distinguished by both high price and excellent taste.
Mescal. Mezcal, or tequila, is a distillation product of Mexican pulque beer, made from the juice of certain types of agave.
Peach brandy. Peach brandy is the distillation product of peach wine or fermented peach mash. In contrast, peach liqueur is a strong drink prepared by steeping peaches in diluted alcohol and sweetening.
Slivovitz. Slivovitz is an unsweetened plum brandy popular in central Europe.
"Strega". Strega is a sweet yellow orange flavored liqueur made in Italy.
PATENTED LIQUORS
These drinks are mainly made from fragrant herbs, seeds, flowers, etc. based on brandy or diluted alcohol without flavorings. Their recipes are usually kept secret; they are sold under various trade names in all parts of the world. Most of these drinks are made in France. The best types are listed below.
Benedictine. Benedictine is a herbal liqueur made in Fécamp (Normandy) from about 35 aromatic ingredients, which are infused and distilled separately, and then mixed, tinted, sweetened and aged. At various stages of the process, cognac, honey and burnt sugar are introduced into the mixture. Nowadays, this liqueur is produced by a family private enterprise; its owners claim to have a 16th-century recipe handed down to them by monks who once lived in Fécamp.
Chartreuse. Chartreuse - the name of two liqueurs, which are usually referred to as the best; they are produced by Carthusian monks in their monastery near Grenoble (France). Of the two types - yellow and green - the second is considered the best. They say that over 200 different ingredients are included in their recipe. There are countless imitations of these drinks; many of them have similar and misleading names. Authentic Chartreuse bottles bear the words: Liqueur des Pres Chartreux.
"Cointreau"."Cointreau" - a colorless liqueur with an orange smell, originally produced only in Angers (France).
"Drumbuy"."Drambuie" - a mixture of Scotch whiskey, honey and spices, produced in Scotland.
"Grand Marnier"."Grand Marnier" - French liqueur of the highest quality, prepared using cognac.
"Unsolder". Raspail is one of the best French herbal liqueurs, similar to Benedictine.
"Veille Cure". Vieille Cure is a liquor infused with more than 50 different herbs; also contains cognac, armagnac and sugar. Produced near Bordeaux.

Collier Encyclopedia. - Open society. 2000 .

You go into the store and understand - glory to capitalism! Nowadays, you can try everything that global food manufacturers can boast of. But the place of honor in any store is occupied by alcohol. The variety is simply amazing. How to understand this diversity and what does a self-respecting person need to know? First, let's look at the main types of alcoholic beverages.

Whatever the menu of the upcoming meal, when choosing alcohol, you should rely on only one rule: wine and food should set off each other, and not compete in bright taste.

All strong drinks can be divided into 3 large groups.

1. Wine - this group includes various wines, champagne, sake, sherry, port, Madeira and so on. This is all that is obtained using only alcoholic fermentation.
2. Strong alcohol - vodka, whiskey, brandy, cognac, tequila - everything that is distilled after fermentation. And then some drinks are infused in barrels and "ripen". And some - vodka - are already ready to drink in this form.
3. Beer - ale, lager, potter. They are produced by fermenting hops, brewer's yeast and malt - this is a low-alcohol drink.

Alcoholic drinks - in more detail. Wine

General knowledge is good. But the one who claims to be a connoisseur of alcohol must distinguish between drinks in a group, know the rules of production, the organoleptic characteristics of the drink.

Let's start with wine. It is important to understand that "wine" is the fermentation product of grapes. Only such a drink has the right to be called wine.
Other drinks obtained by fermenting the juice of berries and fruits are not wine. Therefore, on the cider label, the maximum that can be seen is “apple wine”.

The beauty of wine is that grape juice contains everything you need to produce a noble drink - yeast, sugar, vitamins and minerals.
The most famous wine brands:

These drinks differ from wine in their strength - from 38 to 42, and some up to 60 degrees - and production technology.
After primary fermentation, they all go through a distillation process. And then they are already brought to the desired state, insisting on various additives.

The first mention of a foamy drink is found in ancient Egyptian papyri. For the production of beer, alcoholic fermentation of malt wort is carried out. Mandatory additive - hops and brewer's yeast.

• El– the wort is fermented at a high temperature of 15–25 degrees. The strength of the drink can reach up to 21 degrees. Ale is the strongest type of beer. It is done differently in different countries. For example, in England, ale is not filtered or pasteurized. The shelf life of the drink is very short, so you can only try it in the UK;
• Lager- fermentation is carried out at low temperatures. The wort is first heated, then cooled. Fermentation takes place at a temperature of 5 to 15 degrees. The finished product ripens at a temperature of 0 to 5 degrees. Lager is produced both light and dark, and even black. There are about 20 main types of lager, and they all differ significantly in taste.
• Wheat beer– differs from other types of beer in that the fermentation process takes place already in the bottle.