Alcoholic Drink Types & Liquor Style Table
59 drinks on a source × method grid and in 5 strength bands, in 13 families from beer, wine and sake to whisky, tequila and liqueurs, named in 7 regions.
Data last maintained
Alcoholic Drink Types & Liquor Style Table
59 drinks on a source × method grid and in 5 strength bands, in 13 families from beer, wine and sake to whisky, tequila and liqueurs, named in 7 regions.
Data last maintained
Drink guide
59 drinks laid out on one grid by source and method, then by how strong they are: see what one ingredient becomes when brewed, distilled, fortified or flavored, and what recipe and menu names are called around the world.
Barley & other grains
Rice & sorghum
Grapes & other fruit
Sugarcane
Agave
Honey & others
Strength bands follow a typical bottle; products of the same drink vary widely, so go by the label.
Drink basics · 1/8
First: what is an alcoholic drink?
An alcoholic drink is one that contains alcohol. The alcohol comes from fermentation: yeast eats sugar and turns it into alcohol and carbon dioxide; fruit already has sugar, while grain first has to turn its starch into sugar.
The “%” or “ABV” on the label is the alcohol content: 40% means 40 ml of alcohol in every 100 ml. Beer is usually around 5%, wine about 12%, whisky about 40%.
What kind of drink it is depends mainly on two things: the ingredient (grapes, barley, rice, sugarcane…) and the method (only fermented, fermented then distilled, or with spirit and botanicals added).
This grid is laid out by those two things: each row is an ingredient, each column a method, and each cell lists the drinks made that way. The next page explains the three methods.
All
All59
Beer4
Wine4
Cider & mead2
Brewed rice drinks3
Whisky8
Brandy3
Rum & cane spirits6
Agave spirits7
Neutral spirits3
East Asian spirits5
Gin & botanical spirits7
Fortified wine4
Liqueurs3
| Drink & other names | What it is & how it's made | Flavor & mouthfeel | Best for | Buying and labels |
|---|---|---|---|---|
Pilsner Lager
| Barley malt, hops and bottom-fermenting yeast, fermented cold and then matured cold ("lager" originally means "storage"). OriginPlzeň, Czech Republic; now mainstream worldwide SpecsAbout 4.5–5.5% Method | Pale gold, crisp and lively, with a clean bitterness and floral notes from the hops. | Fried food, barbecue, spicy dishes; beer-braised meat and batters. Uses · | Most canned beer in Taiwan is lager; a label reading 生啤酒 ("draft beer") means unpasteurized, not a different kind of beer. |
Pale Ale
| Top-fermenting yeast works at warmer temperatures with a short maturation; an IPA is a pale ale with extra hops. OriginEngland; now a mainstay of craft beer SpecsAbout 4.5–6% (IPAs often 6–7%) Method | More noticeable fruitiness and malt sweetness, with bitterness and aroma more pronounced than lager. | Burgers, curry, cheese; stews. Uses · | Ale and lager differ in yeast and fermentation temperature, not color; there are dark ales too. |
Stout
| An ale brewed with barley or malt roasted dark, nearly black in color. OriginEngland and Ireland SpecsAbout 4–8% (imperial stouts can exceed 10%) Method | Coffee, cocoa and caramel notes, a creamy mouthfeel, and bitterness from the roasted malt. | Beef stew, stout cake, chocolate desserts. Uses · | In Chinese, 黑啤酒 ("black beer") describes color and includes dark lagers; stout specifically means an ale made with roasted malt. |
Wheat Beer
| The grain bill includes a large share of wheat; mostly top-fermented and often unfiltered, so it is hazy. OriginGermany (Weizen) and Belgium (Witbier) SpecsAbout 4.5–5.5% Method | Banana and clove (German style) or citrus and coriander seed (Belgian style), with low acidity and a soft mouthfeel. | Seafood, salads, light meals. Uses | In Chinese, 白啤酒 ("white beer") means a hazy, pale wheat beer; it has nothing to do with baijiu (白酒) or white wine. |
Red Wine
| Red grapes are fermented with their skins; color and tannin come from the skins. OriginWine regions worldwide SpecsAbout 12–15%; EU minimum actual alcohol for wine is 8.5% (1308/2013; 9% in some regions) Method | Tannins give a drying grip; common notes of red and black berries, spice and oak. | Red wine beef stew, reduced sauces; red meat dishes. Uses · | A basic dry wine is fine for cooking; the grape (Cabernet, Merlot) or region (Bordeaux) on the label are both clues. |
White Wine
| Grapes are pressed and the juice is fermented without the skins, usually from white grapes, so the color is pale and there is almost no tannin. OriginWine regions worldwide SpecsAbout 11–14%; same EU minimum as red wine Method | Bright acidity with citrus, green apple and floral notes; ranges from dry to sweet. | Clams in white wine, cream sauces, seafood stews; seafood and white meat. Uses · | In Chinese, 白酒 usually means baijiu, a distilled spirit, not white wine; when a recipe calls for white wine, buy white grape wine. |
Rosé Wine
| Red grapes stay in contact with their skins only briefly before being separated, picking up just a light color. OriginProvence, France, and regions worldwide SpecsAbout 11–13% Method | Red berry and floral notes with refreshing acidity; mostly dry. | Mediterranean dishes, salads, light meals. Uses · | It is not a mix of red and white wine (the EU bans making rosé by blending, apart from a few exceptions such as Champagne). |
Sparkling Wine
| Wine goes through a second fermentation in the bottle or a sealed tank, trapping carbon dioxide in the wine. OriginChampagne, Spain's Cava, Italy's Prosecco and more SpecsAbout 11–12.5% Method | Fine bubbles and high acidity, ranging from bready, yeasty notes to fresh fruit. | Toasts, fried food and seafood; cocktails such as the Spritz. Uses · · | "Champagne" refers only to sparkling wine made under the rules of France's Champagne region; Cava and Prosecco each have their own region and method. |
Cider
| An alcoholic drink fermented from apple juice; the pear version is called perry. OriginEngland; Normandy and Brittany in France; Asturias in Spain SpecsAbout 4–8% Method | Apple aroma with a sweet-tart balance, from dry to sweet and from still to sparkling. | Braised pork, mussels; crêpes. Uses · | In the US, "cider" often means unfermented apple juice and the alcoholic kind is called hard cider; the Taiwanese soda called 西打 ("cider") contains no alcohol. |
Mead
| Honey and water fermented into an alcoholic drink, sometimes with fruit or spices added. OriginEurope, Ethiopia (Tej) and elsewhere SpecsAbout 8–18% Method | Pronounced honey aroma, ranging from dry to sweet. | Cheese, desserts. Uses | The alcohol comes from the honey's own sugar; versions made with fruit juice have their own names (melomel and others). |
Sake
| Rice, koji and water, with starch conversion and fermentation happening at the same time (multiple parallel fermentation), then filtered. OriginJapan SpecsAbout 14–16%; Japan's Liquor Tax Act requires sake to be under 22% Method | Rice and koji aromas, with fruity notes in ginjo styles; served chilled or warm. | Sushi, sashimi; Japanese simmered dishes and marinades. Uses · | Junmai means no added distilled alcohol, while ginjo and daiginjo refer to how much the rice is polished; cooking sake (ryorishu) is a separate product, some with added salt. |
Makgeolli
| Rice fermented with nuruk (누룩) and left unfiltered or coarsely filtered, so it is milky and cloudy. OriginKorea SpecsAbout 6–8% Method | Slightly sour, slightly sweet and lightly fizzy, with a thick body. | Korean pancakes (jeon, 전), barbecue. Uses | Korean liquor tax law classifies it as takju (탁주, "cloudy liquor"); sediment in the bottle is normal rice solids. |
Huangjiu
| Glutinous rice or millet fermented with wheat qu, pressed and then aged; Shaoxing is a place name, and huadiao is a common name for aged Shaoxing wine. OriginShaoxing, Zhejiang, China, and elsewhere SpecsAbout 14–18% Method | Amber, with caramel and nutty notes and a mellow sweetness. | Drunken chicken, red-braised dishes, Dongpo pork, steamed fish to remove fishy odors. Uses | When Chinese recipes call for Shaoxing wine or 料酒 (cooking wine), they usually mean this type; cooking-wine products often add salt and spices, so check the label. |
Bourbon
| The grain mash is at least 51% corn, aged in new charred oak barrels. OriginUnited States (best known from Kentucky) SpecsAbout 40–50%; US rules require bottling at no less than 40% (27 CFR 5) Method | Vanilla, caramel and corn sweetness with heavy oak. | Old Fashioned, Whiskey Sour, Manhattan; barbecue sauce. Uses · · | "Straight" means aged at least 2 years; "Bottled-in-Bond" means one distillery, one season, at least 4 years and 50%. |
Single Malt Scotch
| Made only from malted barley, distilled in pot stills at a single Scottish distillery, and aged in oak casks for at least 3 years. OriginScotland SpecsAbout 40–46% (cask strength is higher); Scotch whisky rules require at least 40% Method | Depending on the region, anything from floral and fruity to honeyed to peaty and smoky. | Neat or with a little water; Rusty Nail. Uses · | "Single" means a single distillery, not a single cask; the peat smoke comes from the fuel used to dry the malt. |
Blended Scotch Whisky
| Malt whisky blended with grain whisky, likewise aged at least 3 years. OriginScotland SpecsAbout 40%; Scotch whisky rules require at least 40% Method | Softer and rounder than single malt, with honey and grain sweetness. | Highballs and mixed drinks; Rusty Nail, Blood and Sand. Uses · | The age on the label is the age of the youngest whisky in the blend. |
Rye Whiskey
| US rules require the grain mash to be at least 51% rye, aged in new charred oak barrels. OriginUnited States, Canada SpecsAbout 40–50%; US rules require bottling at no less than 40% Method | Drier and spicier than bourbon, with pepper and mint notes. | Manhattan, Sazerac, Old Fashioned. Uses | Canadian whisky is often called rye, but it is not necessarily rye-based; check the label. |
Tennessee Whiskey
| Made like bourbon, but usually filtered through maple charcoal before barreling (the Lincoln County Process). OriginTennessee, United States SpecsAbout 40–45% Method | Rounder than bourbon, with vanilla and caramel sweetness. | With cola, highballs; barbecue sauce. Uses · | Tennessee law requires it to be made in the state and charcoal-filtered (a few distilleries are exempt). |
Irish Whiskey
| Distilled and aged in Ireland for at least 3 years; triple distillation is common, and pot still whiskey uses unmalted barley. OriginIsland of Ireland SpecsAbout 40–46%; regulations require at least 40% Method | Soft, fruity and creamy, rarely peated. | Irish Coffee, highballs. Uses · | Ireland and the US mostly spell it whiskey; Scotland, Japan and Canada mostly spell it whisky. |
Japanese Whisky
| Under the 2021 standard of the Japan Spirits & Liqueurs Makers Association: mashed, fermented and distilled in Japan, and aged in Japan in wooden casks of 700 liters or less for at least 3 years. OriginJapan SpecsAbout 40–48%; the standard requires bottling at no less than 40% Method | From floral and fruity to grainy to smoky, depending on the bottling; a delicate, balanced style is common. | Highball (ハイボール), mizuwari; neat. Uses · | The standard is industry self-regulation, fully applied since 2024; whisky that does not meet it may be labeled ウイスキー ("whisky") rather than ジャパニーズウイスキー ("Japanese whisky"). |
Canadian Whisky
| Each grain is distilled separately and then blended, and aged in Canada for at least 3 years. OriginCanada SpecsAbout 40–45%; regulations require at least 40% Method | Light with grain sweetness, often with rye spice. | Highballs and mixed drinks; classic cocktails. Uses · | Often called "rye", though the rye content is not necessarily high. |
Cognac
| White wine double-distilled in copper pot stills and aged in French oak; VS at least 2 years, VSOP at least 4 years, XO at least 10 years. OriginCognac region, France SpecsAbout 40%; Cognac appellation rules require at least 40% Method | Dried fruit, vanilla, floral notes and oak. | Sidecar; flambéed sauces, desserts. Uses · · | Brandy is the umbrella term and Cognac is a protected appellation; the age grade is the minimum aging of the youngest spirit in the bottle. |
Calvados
| Distilled from cider (some pear cider is allowed) and aged in oak for at least 2 years. OriginNormandy, France SpecsAbout 40–42%; appellation rules require at least 40% Method | Baked apple, vanilla and oak. | Neat after dinner; apple desserts and sauces. Uses · · | Normandy tradition calls for a small glass between courses, known as the "trou normand". |
Pisco
| A brandy distilled from wine; Peruvian pisco is distilled once to bottling strength, with no added water and no barrel aging. OriginPeru, Chile SpecsAbout 38–48%; Peruvian rules require 38–48% Method | Floral, fruity grape aroma with no barrel color. | Pisco Sour, Chilcano. Uses · | Peru and Chile each regulate the name and production; Chilean pisco may be aged in wood. |
Light Rum
| Molasses (occasionally sugarcane juice) fermented and distilled, usually filtered to remove color, with short or no aging. OriginCaribbean, Central and South America SpecsAbout 37.5–40%; EU minimum 37.5%, US bottling minimum 40% Method | Light, with sugarcane sweetness and a clean aroma. | Mojito, Daiquiri, Cuba Libre; desserts and fruit infusions. Uses · · | "White" refers to the pale color, not a lack of aging; labels often say Silver, Blanco or Light. |
Aged Rum
| Rum aged several years in oak; some products add caramel coloring. OriginCaribbean, Central and South America SpecsAbout 40–46% Method | Caramel, vanilla, spice and dried fruit. | Mai Tai, Old Fashioned variations; rum raisins, desserts. Uses · · | "Dark rum" often just means added color and is not necessarily older; check the age statement. |
Overproof Rum
| Rum bottled at a higher strength than standard, mostly not diluted down to 40%. OriginJamaica, Guyana and elsewhere SpecsAbout 57–75% Method | Strong alcohol and concentrated aroma. | Small amounts in tiki cocktails; flambéed desserts. Uses · | Usually used in small measures; take care near open flames with high-strength products. |
Rhum Agricole Blanc
| Fermented and distilled from fresh sugarcane juice (not molasses); Martinique has a French appellation of origin (AOC). OriginMartinique (French West Indies) and elsewhere SpecsAbout 50–55% (common for blanc); Martinique AOC minimum 40% Method | Grassy, fresh cane juice and peppery notes. | Ti' Punch, Daiquiri variations. Uses | Labels reading "rhum" (French) usually come from French territories; "agricole" refers to the sugarcane-juice base. |
Cachaça
| Fermented and distilled from fresh sugarcane juice; the sugarcane spirit defined by Brazilian law. OriginBrazil SpecsAbout 38–48%; Brazilian rules require 38–48% Method | Grassy, sugarcane and fruity notes. | Caipirinha. Uses | It can be unaged or aged in casks of native Brazilian woods, each giving different aromas. |
Clairin
| Sugarcane juice or cane syrup naturally fermented and distilled in small stills, mostly unaged and not heavily diluted. OriginHaiti SpecsAbout 48–55% Method | Sugarcane, grassy, fruity and earthy notes, with strong character. | Neat in small amounts; small-portion cocktails. Uses | Mostly made by small village distilleries, with large batch-to-batch variation. |
Tequila Blanco
| Blue agave cooked, fermented and distilled; unaged or aged less than 2 months. OriginJalisco and designated areas of Mexico SpecsAbout 38–40%; Mexican rules allow 35–55% Method | Fresh agave, pepper and citrus. | Margarita, Paloma. Uses · | "100% agave" means only agave sugars are used; without it (mixto), agave sugars need only make up at least 51%. |
Tequila Reposado
| Aged in oak for at least 2 months but less than 1 year. OriginMexico SpecsAbout 38–40% Method | Agave aroma with added vanilla and light oak. | Margarita variations, neat. Uses · | With its short aging, the agave's own aroma still takes the lead. |
Tequila Añejo
| Aged in oak barrels of 600 liters or less for at least 1 year; 3 years or more is called Extra Añejo. OriginMexico SpecsAbout 38–40% Method | Caramel, dried fruit, cocoa and oak. | Neat after dinner; Old Fashioned variations. Uses · | The longer the aging, the stronger the oak; it is enjoyed much like an aged whisky. |
Mezcal
| Many agave species can be used; the traditional method roasts the agave in an earthen pit, which gives a smoky flavor. OriginOaxaca and other designated areas of Mexico SpecsAbout 40–50%; Mexican rules allow 35–55% Method | Smoke, roasted agave, mineral and fruit notes. | Neat; Oaxaca Old Fashioned, smoky Margarita. Uses · | In regulatory terms, tequila is a mezcal from a specific region and agave variety; Artesanal and Ancestral on the label are production categories. |
Raicilla
| Local wild or cultivated agave, cooked and then fermented and distilled, mostly in small batches. OriginCoastal and mountain areas of Jalisco, Mexico SpecsAbout 40–48% Method | Fruity, grassy and mineral, with lighter smoke than mezcal. | Neat in small amounts. Uses | Its denomination of origin is fairly new, and labeling varies widely. |
Bacanora
| Made from Agave angustifolia (Pacifica), pit-roasted and then fermented and distilled. OriginSonora, Mexico SpecsAbout 40–50% Method | Smoke, pepper and dried herbs. | Neat; mezcal-style cocktails. Uses · | It has a protected designation of origin and can only be produced in designated areas of Sonora. |
Sotol
| Made from desert spoon (Dasylirion), which is botanically not an agave, using a similar process. OriginChihuahua, Durango and Coahuila, Mexico SpecsAbout 38–45% Method | Grassy, resinous and mineral, with light smoke. | Highballs, mezcal-style cocktails. Uses · | Often sold alongside agave spirits but made from a different plant; placed in the agave row of the grid for now. |
Vodka
| Grain, potatoes or other bases fermented, then highly distilled and filtered to remove as much of the raw material's flavor as possible. OriginEastern Europe; worldwide SpecsAbout 37.5–40%; EU minimum 37.5%, US bottling minimum 40% Method | Clean and neutral; differences in mouthfeel come from the base and the filtration. | Moscow Mule, Bloody Mary; vodka sauce pasta. Uses · · | Flavored vodka is a separate category, so check the label; the base (grain, potato) is stated on the label. |
Neutral Grain Spirit
| Grain fermented and distilled to nearly pure alcohol; US rules require distillation at 95% or higher. OriginWorldwide SpecsAbout 95% (190 proof); bottled products are often diluted Method | Almost flavorless, with a very strong alcohol bite. | A base for making liqueurs, homemade umeshu and extracts. Uses | Mainly used for making liqueurs and extracts, not as a drink in itself; take care near open flames. |
Irish Poitín
| Barley, grains, sugar beet or potatoes distilled in small pot stills, unaged. OriginIreland SpecsAbout 45–60%; Irish geographical indication rules require at least 40% Method | Grain and green fruit notes, with a direct alcohol bite. | Neat in small amounts; highballs. Uses | Once an illicit spirit, it has been legally produced commercially since 1997 and has a geographical indication. |
Taiwanese Rice Spirit
| A distilled spirit made by fermenting and distilling rice, then blending and diluting it, not a brewed wine; common cooking versions list rice and refined food-grade alcohol, while pure-rice versions also exist, so check the ingredient list. OriginTaiwan SpecsAbout 19.5% (common for cooking rice spirit) Method | A direct alcohol bite, faint rice aroma and almost no sweetness. | Sesame oil chicken, ginger duck, rice wine chicken, removing fishy odors. Uses | Though called 米酒 ("rice wine") in Chinese, it differs from Korean makgeolli and Japanese sake: Taiwanese rice spirit is distilled and then diluted, not brewed. |
Light Aroma Baijiu
| Sorghum solid-state fermented with daqu or xiaoqu and distilled; fermenting in buried earthenware jars keeps the aroma clean. OriginShanxi and elsewhere in China; Kinmen and Matsu in Taiwan SpecsAbout 42–58% (commonly 53% or 58%) Method | Clean grain, floral and fruity aromas, with a fiery bite. | Neat in small glasses; toasts at Chinese banquets. Uses · | In Chinese, 白酒 (baijiu) means this kind of distilled spirit, not white wine; most kaoliang made in Kinmen and Matsu, Taiwan, is light aroma style. |
Strong Aroma Baijiu
| Mainly sorghum (often mixed with other grains), solid-state fermented in mud pits that have been used for many years, then distilled. OriginSichuan and elsewhere in China SpecsAbout 38–60% (commonly 52%) Method | Rich pineapple and pit-cellar aromas with a clear sweet fragrance. | Neat in small glasses; toasts at Chinese banquets. Uses · | China classifies baijiu by aroma type (light, strong, sauce and others); an aroma type is a style, not a brand. |
Soju
| The common green-bottle type is diluted soju: highly distilled alcohol diluted with water and sweetened; traditional distilled soju (증류식) also exists. OriginKorea SpecsAbout 16–25% (green-bottle soju mostly 16–17%) Method | Light and slightly sweet. | Korean barbecue, hot pots; mixed with beer (somaek, 소맥). Uses · | Korean soju and Japanese shochu share essentially the same Chinese-character name but differ in method and alcohol content. |
Kōrui Shōchū
| Distilled in a continuous still, so little flavor remains from the raw materials (molasses, grains, etc.); Japan's Liquor Tax Act requires it to be under 36%. OriginJapan SpecsAbout 25% (common); under 36% per the Liquor Tax Act Method | Clean and neutral. | Sours (サワー), chu-hi, base for umeshu. Uses | Honkaku shochu (otsurui) is single-distilled and keeps the flavor of its sweet potato, barley, rice or other base, unlike kōrui. |
London Dry Gin
| Neutral alcohol redistilled with juniper and other botanicals; after distillation only water and a tiny amount of sugar may be added, and "London" is a method, not a place of origin. OriginOriginated in England; can be made anywhere SpecsAbout 40–47%; EU minimum 37.5% Method | Juniper, citrus peel and spice; dry. | Gin & Tonic, Martini, Negroni. Uses · | Under EU rules, gin is a juniper-flavored spirit drink, which is why the grid places it in the fortified and aromatized column. |
Old Tom Gin
| A slightly sweet gin style popular in the 18th–19th centuries and revived in recent years. OriginEngland SpecsAbout 40–45% Method | Rounder and slightly sweeter than London Dry, with juniper and licorice notes. | Tom Collins, Martinez. Uses | There is no set rule for sweetness; it varies by producer. |
Navy Strength Gin
| Gin bottled at 57% or higher; the name comes from the British Royal Navy. OriginEngland SpecsAbout 57–60% Method | Concentrated aroma and strong alcohol. | Small amounts in cocktails such as the Gimlet. Uses | Much stronger than regular gin, so reduce the amount in cocktails. |
New Western Gin
| Juniper is still required, but flowers, citrus, tea and local botanicals are brought to the fore. OriginUnited States and craft distilleries everywhere SpecsAbout 40–45% Method | Mainly floral and fruity, with lighter juniper. | Gin & Tonic, highballs. Uses · | Japanese craft gin (クラフトジン) often uses local botanicals such as yuzu, cherry blossom and tea. |
Genever
| Based mainly on malt wine (moutwijn) with juniper and other botanicals, keeping a distinct grain flavor; it is the forerunner of gin. OriginNetherlands, Belgium SpecsAbout 35–42% Method | Malty, grainy aroma with lighter juniper. | Neat in small glasses; alongside beer. Uses · | "Oude" and "Jonge" refer to an old-style or new-style recipe, not years of aging. |
Aquavit
| Grain or potato spirit flavored mainly with caraway or dill; EU rules require at least 37.5%. OriginDenmark, Norway, Sweden SpecsAbout 37.5–45% Method | Caraway, dill and citrus. | Nordic holiday meals, pickled herring. Uses · | Norwegian aquavit is often aged in oak, while Danish and Swedish versions are mostly unaged. |
Absinthe Verte
| Neutral alcohol with wormwood, anise and other botanicals; a second maceration turns it green. OriginSwitzerland, France SpecsAbout 45–72% (commonly 68%) Method | Anise, star anise and herbs; turns milky and cloudy when iced water is added. | Diluted with dripped iced water; rinsing the glass for a Sazerac. Uses | In Chinese it shares the name 苦艾酒 with vermouth, the fortified wine, but the two are completely different; it is high in alcohol. |
Dry Vermouth
| White wine fortified and aromatized with wormwood and other botanicals; EU rules set its alcohol at 14.5–22%. OriginFrance, Italy SpecsAbout 15–18% Method | Dry, herbal, slightly bitter. | Martini; can replace white wine in white wine sauces. Uses · · | Once opened it is still wine, so refrigerate it and use it within a few weeks. |
Sweet Vermouth
| Wine fortified, sweetened and aromatized with botanicals, often colored with caramel. OriginTurin, Italy SpecsAbout 15–18%; EU rules 14.5–22% Method | Sweet, with vanilla and spice and a slight bitterness. | Manhattan, Negroni; on ice with soda. Uses · | Likewise, refrigerate after opening and use it up soon. |
Ruby Port
| Grape spirit is added partway through fermenting red grapes to stop fermentation and keep the sweetness; short aging preserves the fruit and color. OriginDouro Valley, Portugal SpecsAbout 19–22% Method | Sweet, with red and black berries and a full body. | Blue cheese, chocolate desserts; poached pears. Uses · | "Tawny" is a different style, aged long in oak with oxidation until it turns brown. |
Fino Sherry
| White wine fortified to about 15% and aged under a film of flor yeast, so it stays dry and unoxidized. OriginJerez, Spain SpecsAbout 15–17%; appellation rules require at least 15% Method | Bone-dry, with almond, salty and yeasty notes. | Spanish tapas; dry sherry in recipes, or in place of Shaoxing wine in Chinese cooking. Uses · · | When a recipe says dry sherry, use fino or manzanilla; cream sherry is sweet. |
Umeshu
| Green ume plums and sugar steeped in shochu, brandy, sake or other alcohol to extract the plum aroma; it is a liqueur. OriginJapan, Korea, Taiwan SpecsAbout 10–20%; Japan's Liquor Tax Act classifies it as a liqueur (リキュール) Method | Tart plum aroma and high sweetness. | On the rocks or with soda; in jellies or poured over ice cream. Uses · | The base alcohol used for steeping affects the flavor; labels reading 本格梅酒 (honkaku umeshu) usually mean only plums, sugar and alcohol, with no added flavorings. |
Italian Amaro
| A bitter liqueur made by steeping herbs, roots, bark and citrus peel in alcohol and sweetening it with sugar. OriginItaly SpecsAbout 16–40% (commonly 25–30%) Method | Bittersweet, herbal and citrusy. | Neat or on ice after dinner; Spritz variations. Uses · | Recipes vary widely by region, from mildly to intensely bitter; bright red, sweeter aperitif bitters are usually drunk before meals. |
Triple Sec
| Neutral alcohol steeped with sweet and bitter orange peel and sweetened; some orange liqueurs use a brandy base instead. OriginFrance and elsewhere SpecsAbout 30–40%; EU minimum for liqueurs is 15% Method | Orange peel aroma, sweet. | Margarita, Sidecar, Cosmopolitan; desserts, flambéed crêpes. Uses · | "Triple sec" literally means triple dry, but it is actually a sweet liqueur. |
Photo credits
Photos come from Wikimedia Commons and are used under their own licenses (CC0, CC BY or CC BY-SA), resized and converted to WebP. Many drinks look alike in a glass, so a drink gets no photo unless the source page names it, and never from brand labels, packaging or cocktails.
- Pale Ale · misterkong · CC BY-SA 3.0 · Source on Commons
- Stout · Just a Man · CC BY 4.0 · Source on Commons
- Wheat Beer · Thcipriani · CC BY-SA 4.0 · Source on Commons
- Red Wine · Paolo Neo · Public domain · Source on Commons
- White Wine · Basheer Tome · CC BY 2.0 · Source on Commons
- Rosé Wine · Missvain · CC BY 4.0 · Source on Commons
- Sparkling Wine · Lachlan Hardy · CC BY 2.0 · Source on Commons
- Cider · Scewing · CC BY-SA 3.0 · Source on Commons
- Mead · Marieke Kuijjer from Amsterdam, The Netherlands · CC BY-SA 2.0 · Source on Commons
- Sake · Culture Japon · CC BY-SA 4.0 · Source on Commons
- Makgeolli · jinho kim · CC0 · Source on Commons
- Huangjiu · udono · CC BY-SA 2.0 · Source on Commons
- Bourbon · Craiglduncan · CC BY-SA 3.0 · Source on Commons
- Single Malt Scotch · JIP · CC BY-SA 4.0 · Source on Commons
- Cognac · Evan Swigart from Chicago, USA · CC BY 2.0 · Source on Commons
- Pisco · Pietrablanca · CC BY-SA 4.0 · Source on Commons
- Mezcal · PetrohsW · CC BY-SA 4.0 · Source on Commons
- Vodka · Aykhan Zayedzadeh · CC BY 4.0 · Source on Commons
- Fino Sherry · Tamorlan · CC BY-SA 3.0 · Source on Commons
- Umeshu · cyclonebill from Copenhagen, Denmark · CC BY-SA 2.0 · Source on Commons
About the Alcoholic Drink Types & Liquor Style Table
One ingredient, brewed, distilled or fortified
This table places 59 drinks on a source × method grid. Rows are barley and other grains, rice and sorghum, grapes and other fruit, sugarcane, agave, and honey and others; columns are brewed, distilled, and fortified and flavored. Read along a row to see one family: malt brewed is beer, distilled is whisky, and flavored with juniper is gin. The drinks are also sorted into five bands by the strength of a typical bottle, from beer at 3–8% to high-strength spirits at 47% and above.
Names around the world, and names that trip people up
Each row lists the usual names in Taiwan, China, Japan, Korea, English, France and Spanish, marking near equivalents as “close to”. The “Buying and labels” column covers how to spot it on a label and the names that get mixed up: in Chinese, 白酒 (baijiu) is a distilled spirit, not white wine; Taiwanese rice spirit (米酒) is distilled and then diluted; Korean soju and Japanese shochu differ; and liquor and liqueur are not the same word.
Not legal labeling, age, or health advice
Alcohol categories, protected names, ABV, taxation, sales rules, age limits, and health guidance vary by country and product. Use this as a beverage vocabulary reference, and confirm official regulations, labels, local law, and medical guidance before selling, serving, importing, or drinking.
FAQ
Common questions and answers about this topic.
How are fermented drinks different from distilled spirits?
Brewing lets yeast turn the sugar in the ingredients into alcohol, with no distillation; beer, wine, cider, mead, sake, makgeolli and huangjiu all belong here. Distilled spirits take a brewed drink and distill it to concentrate the alcohol and aroma, as with whisky, brandy, rum, vodka, tequila and baijiu.
Why can one drink appear in more than one family route?
The table is a source × method grid: rows are ingredients, and columns are brewed, distilled, and fortified and flavored. Read along a row to see one ingredient's family: grapes brewed are wine, distilled are brandy, and fortified are port and sherry. That way fortified wines and liqueurs don't have to be forced into a single path.
Does liquor mean every alcoholic drink?
No. In everyday English, liquor usually means distilled spirits, though usage varies by place; alcoholic drinks is the umbrella term covering beer, wine, cider, mead, sake, spirits, fortified wine and liqueurs. Liqueur is a different word: a spirit-based drink with added sugar and flavorings.
Data Sources
This tool's data is compiled from the authoritative sources below.
- TTB - Beer and Malt Beverage Definitions(opens in a new tab)
- eCFR - 27 CFR Part 4 Subpart C Standards of Identity for Wine(opens in a new tab)
- eCFR - 27 CFR Part 5 Subpart I Standards of Identity for Distilled Spirits(opens in a new tab)
- TTB - Distilled Spirits Labeling(opens in a new tab)
- European Commission - Spirit Drinks(opens in a new tab)
- Consejo Regulador del Tequila - Our Tequila (NOM-006-SCFI-2012)(opens in a new tab)
- Mexico Secretaria de Economia - NOM-159-SCFI-2004 Sotol(opens in a new tab)
- European Commission - Aromatised Wine(opens in a new tab)
- EUR-Lex - Regulation (EU) 2019/787 Spirit Drinks(opens in a new tab)
- EUR-Lex - Regulation (EU) No 1308/2013 Wine Products(opens in a new tab)
- e-Gov 法令検索 - 酒税法(opens in a new tab)
- Japan Spirits & Liqueurs Makers Association (JSLMA) - Japanese Whisky Standard(opens in a new tab)
- legislation.gov.uk - The Scotch Whisky Regulations 2009(opens in a new tab)
- Revenue - Irish Whiskey and Irish Poteen Geographical Indication(opens in a new tab)
- INAO - Cahier des charges AOC Rhum de la Martinique(opens in a new tab)
- Planalto - Decreto 6.871/2009 (cachaça)(opens in a new tab)
- Justice Laws Canada - Food and Drug Regulations (Canadian whisky)(opens in a new tab)
- 全國法規資料庫 - 菸酒管理法(opens in a new tab)
Data last maintained