Assortment of alcoholic drinks. Large-scale and single releases of low-alcohol drinks

Alcoholic drink with a strength of 25 to 51 vol. used as an aperitif before meals. Anisette made by infusing anise seeds with vodka. During the aging process, the anise gives the drink its essential oils. This drink appeared on the modern territory of Russia and Europe in the 16-17 centuries. along with caravans of spices from the Far East. Due to its unique aroma, it was used in baking and, of course, in the production of vodka.

Arak

English arak or araq
A alcoholic drink, with a strength of 30 to 60 vol. widespread in the East, Central Asia, Europe, India, on the islands of Sri Lanka and Java. The prerequisite for the creation of arak was the need for the beneficial use of grape processing products. Now, depending on the region, arak is made from rice, grapes, figs, dates, molasses, plums and other fruits.

Armagnac

fr. aygue ardente- water of life
Alcoholic drink with a strength of 55-65 vol. in terms of taste and appearance, it is very close to cognac. It is produced in the southeastern part of France in the province of Gascony. By origin, Armagnac is almost 100 years older than cognac. It was first mentioned in the 15th century. The production of Armagnac is very similar to the production technology of cognac. The only difference is in the distillation process.

Balm

Greek Balsamon - remedy
Alcoholic drink with a strength of 40-45 vol. (some up to 65 vol.), infused with medicinal herbs, is used exclusively for therapeutic and prophylactic purposes. Traditionally, the balsam has a brown color due to a variety of herbs, roots and fruits.

Benedictine

fr. Benedictine- blessed
And an alcoholic drink based on the collection of about 27 types of herbs, honey and cognac of local production, with a strength of 40-45 vol., belonging to the class of liqueurs. For the first time this drink appeared in 1510 in France in the monastery of St. Benedict in the Abbey of Fecamp. The composition of the created drink included about 75 types of herbs. However, the original recipe of Benedictine was lost. The drink was revived with some improvement in 1863.

Brandy

Difficult to put into words brandy"a certain drink, rather it is a way of its production. We can say that brandy is a concentrated wine. Initially, it was supposed to be diluted with water before drinking, but the drink turned out to be so good that over time it became an independent product of the distillation of wines.

Bourbon

English in ourbon
The original American alcoholic drink is one of the types of whiskey, but it is made from corn. The strength of the drink is 40-45 vol., but most often the drink has 43 vol. For the first time this drink appeared in the late 18th - early 19th century. in the small town of Paris, Kentucky. The name of the drink was given to the eponymous district of the state of Bourbon, in which the founding city is located. During the Civil War, bourbon was issued to soldiers without fail, as an antiseptic for washing wounds.

Vermouth

German wermut- wormwood
Alcoholic drink flavored with spices, spices and medicinal herbs with a strength of 15 to 20 vol. Belongs to the class of fortified wines. For the first time, the recipe for making vermouth is mentioned in the sources of the 10th-9th centuries. BC in the works of Hippocrates. The first mass production began in 1786 in Turin by winemaker Antonio Benedett Capran. At that time, only white wines were used as the basis of the drink, now any are used.

Wine

lat. Vinum
An alcoholic drink created from the natural fermentation of grapes or any other fruit juice. The strength of the wine after fermentation is 9-16 vol. In the manufacture of fortified wines, high strength is achieved by diluting the wine with alcohol to the desired percentage. Wine is the most ancient drink. There are many legends of the first appearance of the drink, which are reflected in the epics of Ancient Greek, Ancient Roman and Persian mythology.

Whiskey

Celt. uisge baugh- water of life
A strong alcoholic drink (40-60 volumes), obtained by distillation of malted grains of wheat, barley and rye. It is not possible to determine the exact place of origin of the drink. The dispute is between two countries - Ireland and Scotland. However, the first mentions are preserved in Scottish documents from 1494. These are the records of the monks who first produced the drink. From its inception to the 17th century. whiskey was produced nationally by almost every farmer, jeopardize production enough bread for the people.

cherry liqueur

eng. cherry liqueur
A alcoholic drink infused with cherry fruits and leaves based on grape brandy with added sugar. The strength of the drink is 25-30 vol. Cherry liqueur was invented in England by Thomas Grant from the town of Kent. Liquor was made from one variety of black cherries - morel. However, almost all varieties are now used. In addition to England, cherry liqueurs are also produced in Germany, France and Switzerland.

Still water

Liquid, odorless and tasteless in small volumes, colorless under normal conditions external environment. Contains dissolved mineral salts and various chemical elements. It has a vital function in the development and life of the human body. Still water acts as a universal solvent, thanks to which all biochemical processes take place.

Carbonated water

It is a natural mineral or non-carbonated drinking water enriched with carbon dioxide (CO2), flavored and sweetened to increase its shelf life. Due to carbon, carbonated water is purified from possible microbes. Water filling carbon dioxide carried out on special industrial equipment. There are three types of carbonated water according to the level of saturation with carbon dioxide.

Vodka

An alcoholic beverage that is colorless and has a characteristic alcoholic odor. It is the most widely used drink in the world. In most countries, vodka is used as a neutral alcohol for creating cocktails; in Slavic countries and countries of the former Soviet Union, it is consumed as an independent drink. Fortress in different countries can vary from 32 to 56 vol., it all depends on the state documents regulating the production of vodka.

Mulled wine

German Gluhender Wein- hot, flaming wine
This is a very tasty alcoholic hot drink, the basis of which is red wine, heated to 70-80 ° C with sugar and spices. It is traditionally consumed in Switzerland, Germany, Austria and the Czech Republic during mass Christmas celebrations.

Eggnog

English hoog mug- hash
Non-alcoholic drink based on raw chicken eggs and sugar. Belongs to the class of desserts. There are several legends from different countries where the eggnog originated. So in Germany, the creation of the eggnog is attributed to the confectioner Manfred Keukenbauer. In Poland, to the singer of the choir at the synagogue in the city of Mogelev, Gogel, who, having lost his voice, took the advice to drink a shaken raw egg. Subsequently, various ingredients were added to the main components, creating more and more new variations of the drink.

Grappa

ital. Grappa- grape pomace
An alcoholic drink made by distilling grape pomace. Belongs to the class of brandy and has a strength of 40-50 vol. In accordance with an international decree of 1997, only those drinks that are produced on Italian territory and from Italian raw materials can be called grappa. Also, this decree strictly regulates the quality of the drink and the standards for its production.

Grog

English grog
Alcoholic drink based on rum or cognac, diluted hot water with the addition of sugar, lime or lemon juice, as well as spices: cinnamon, vanillin, coriander, nutmeg and others. Grog is true sea ​​drink. It was first used in the 18th century. after the order of Admiral Edward Vernon to dilute the rum with water because of the sailors' excessive enthusiasm for it.

Gin

A An English alcoholic drink originating from the Netherlands. Gin production began in the middle of the 17th century. in the Netherlands, and after the "Glorious Revolution" it spread to England. Over time, the process of making gin has not changed much. Its main component is wheat alcohol, which, in the process of vertical distillation and the addition of juniper berries, acquires its unique dry taste.

Julep

Arab. julab- pink water
Chilled cocktail, the main component of which is fresh mint. In its preparation, the following components are used: alcoholic drinks, syrups, table mineral water, fresh fruits and berries. Initially, julep, like water with sugar, was used to dilute bitter medicines, potions and tinctures in it.

Calvados

fr. Calvados
An alcoholic drink based on pear or apple cider produced in the French province of Lower Normandy. The drink belongs to the class of brandy and has a strength of 40-50 vol. Only drinks produced in the French departments of Calvados (74% of the total production of Calvados), Orne, Manche, Eure, Sarthe and Mayenne can be called Calvados.

Cocoa

lat. theobroma cacao- food of the gods
Tonic and fragrant soft drink, based on milk or water, cocoa powder and sugar. Powder for making cocoa for the first time (about 3000 years ago) began to be used by the ancient tribes of the Aztecs. Only men and shamans enjoyed the privilege of drinking this drink. Ripe cocoa beans were ground into powder and diluted with cold water, they added hot peppers, vanilla and other spices.

Cachaça

port. cachaca
An alcoholic drink made from the distillation of sugar cane. The strength of the drink can vary from 38 to 54 vol. Cachaca is the national drink of Brazil, and its production is strictly regulated by law. The word cachaca is a common noun for the commercial name of the drink in Brazil. So in the state of Rio Grandido, cachaca is included in food basket citizens.

Kvass

A low-alcohol drink obtained by incomplete fermentation of milk or bread sourdough. The strength of the drink does not exceed 2.6 vol. Slavic peoples traditionally make kvass. According to the international classification, kvass belongs to the category of beer; in Russia and Ukraine, it is also considered an independent drink.

Kefir

from tour. kef- health
A nutritious drink obtained from milk by fermentation of lactic acid bacteria: coli, streptococci, yeast, acetic bacteria and about 16 other species. Their number should be at least 107 per liter. The drink has a white color, a homogeneous texture, a sour-milk smell and a small proportion of carbon dioxide. The most widespread kefir was among the inhabitants of the Slavic countries and the Middle East.

Kissel

A sweet dessert drink with a jelly-like structure. It is prepared on the basis fruit and berry compotes, uzvarov, juices, syrups, milk, jam diluted in water with the addition of corn or potato starch, as well as grain sourdough. Sugar is included as a sweetener.

Kobler

English cobbler- tavern owner, brewer
Cocktail dessert drink consisting of a variety of fruits, syrups, juices, alcoholic beverages and crushed ice. Cobbler was first made in America in 1809. It was made by the owner of the tavern as a sign of reconciliation after a quarrel with his wife, which made her completely delighted, and the whole world received a new drink.

Cocktail

English cock's tail- cock's tail
A drink obtained by mixing (mixing) various alcoholic and non-alcoholic beverages. The volume of one portion of the cocktail does not exceed 150 ml. Also, the cocktail recipe clearly spells out the proportions of the components, the violation of which can irreparably spoil the drink or lead to the creation of its new look.

Cola

lat. cola
Tonic sweet carbonated drink, which includes caffeine. The drink got its name from kola nuts, which were used in the original recipe as a source of caffeine. The drink was first produced by the American chemist John Stith Pemberton in 1886 as a medicinal syrup. The drink was sold in portions of 200 ml. in pharmacies as a remedy for "nervous disorders". After a while, the drink began to be carbonated and sold in vending machines.

Compote

fr. compote- compose, mix
Dessert soft drink made from one type or mixture of fruits and berries based on water and sugar. Compote is prepared from fresh, frozen or dried ingredients. This drink is very popular chilled in summer time, and in the cold, compotes go well warm as a source of vitamins. Compotes are also prepared for the winter for future use.

Cognac

fr. cognac
A alcoholic drink produced in the city of the same name Cognac (France). It is produced from a special type of grapes, using a special technology. Cognac is made from white grapes. The main share of them is the variety uni blanc. Full ripening of grapes occurs in mid-October, so the process of creating such a noble drink begins in late autumn.

Coffee

Arab. qahwa- energizing drink
Tonic non-alcoholic drink prepared on the basis of fried coffee beans. Coffee is a heat-loving plant, so it is grown on highland plantations. There are two types of coffee trees used in coffee production: Arabica and Robusta. According to consumer properties, Arabica is less strong, but more fragrant, while Robusta is vice versa. Therefore, often a mixture of these two varieties is sold in different proportions. The history of the appearance of coffee is shrouded in a huge number of legends.

Kryuchon

fr. cruchon- jug
Refreshing cold drink, usually alcoholic, consisting of fresh and canned fruit and berries and wine blends. To enrich the drink with bubbles of carbon dioxide, champagne or carbonated mineral water is usually added to the jug. Kryushon due to a slight similarity in the cooking scheme, you can say "punch brother" and " distant relative cocktail." Before serving, the drink must be cooled to a temperature of 8-10 ° C and added a small amount of ice.

Kumys

Turks. kymyk- fermented mare's milk
An alcoholic drink based on mare's milk, obtained by fermentation under the influence of acidophilus and Bulgarian bacillus and yeast. The drink has a pleasant sweet and sour taste, white color with little foam on the surface. Koumiss made from different types of starter cultures may contain different amounts of alcohol. Its content can vary from 0.2 to 2.5 vol. and sometimes reach 4.5 vol.

Liquor

lat. liguefacere- dissolve
C is a sweet alcoholic drink infused with fruits, berries and herbs and spices. Its fortress fluctuates from 16 to 50 about. The date of creation of the drink is unknown, but it is believed that the first prototype of modern liqueurs was the Elixir of Benedictine, created in the 16th century. monk Bernardo Vinzelli in Fecamp. This liquor, many monks and liquor manufacturers have tried to repeat or improve. As a result, new, no less tasty, types were obtained.

Lemonade

fr. lemonade– lemonized
Refreshing soft drink based on lemon juice, sugar and water. It has a light yellow color, lemon aroma and refreshing taste. First appeared in France in the 17th century. during the reign of Louis I. According to legend, the appearance of the drink is associated with an almost fatal mistake of the court cupbearer. By negligence, instead of wine, he scooped lemon juice into the monarch's glass in order to somehow correct this reckless act, he added water and sugar to the glass.

mead

A alcoholic drink with a strength of 5-16 volumes, made on the basis of honey. The percentage of sugar ranges from 8 to 10%. The most ancient archaeological excavations on the territory of Russia, dating back to the 7th-6th centuries. BC, find evidence of the production of a drink based on honey by local peoples. Therefore, mead is one of the most ancient alcoholic drinks in Rus'.

Martini

ital. Martini
alcoholic drink, strength 16-18 vol. infused with herbs. The composition of the herbal collection usually includes more than 35 plants, including: yarrow, mint, St. John's wort, chamomile, coriander, ginger, cinnamon, cloves, wormwood, immortelle and others. In addition to leaves and stems, flowers and seeds rich in essential oils are also used. The drink belongs to the class of vermouth.

Milk

Fluid produced by the mammary glands of humans and mammals. It contains a large amount useful substances necessary for the growth and development of the body. Milk contains fats, proteins, vitamins and minerals. The color of milk can vary from white to blue-yellow. It depends on its fat content. Due to the content of lactose, it has a slightly sweet taste. Milk contains more than 100 useful components, of which about 20 are balanced and fatty amino acids, lactose, minerals.

Morse

Art. Russian mursa- water with honey
Refreshing drink, in most cases non-alcoholic, based on fruit juice, water and sugar or honey. Also, for piquancy and additional flavor, zest of citrus fruits, spices (cinnamon, cloves, coriander) and tinctures on medicinal herbs (St.

Punch

Hindi punch- five
This is a whole group of hot, burning or chilled alcoholic cocktails containing fresh or canned fruits and juice. Of the alcoholic drinks in the preparation of punch, rum, wine, grappa, brandy, arak, claret, alcohol and vodka are used. Traditionally, the drink is prepared in large containers (punches) and served at receptions and parties. The strength of the drink varies from 15 to 20 vol. and sugar content - from 30 to 40%. The most famous punch recipes are Caribbean Rum Punch, Barbados Punch and Planter Punch.

Beer

An alcoholic drink made by fermenting malt wort with yeast and hops. Most often, barley is used as malted grains. Depending on the type of beer, the strength of the drink can vary from 3 to 14 vol. Beer is the most popular among alcoholic beverages and ranks third in the world in the total list of drinks after water and tea. There are more than 1000 different types of beer. They differ in color, taste, alcohol content, used initial ingredients and cooking traditions in different countries.

pisco

from an Indian dialect pisco- flying bird
An alcoholic drink made from Muscat grape varieties. Pisco belongs to the class of brandy and is the national drink of Peru and Chile. The strength of the drink is 35-50 vol.

Rum

English rum
An alcoholic beverage produced by the fermentation and distillation of cane molasses and syrup resulting from the manufacture of cane sugar. At the exit, the drink has a transparent color, and after aging in wooden barrels acquires an amber color. The strength of the drink, depending on the variety, can vary from 40 to 75 vol.

Sake

National low-alcohol drink of the Japanese, produced by fermenting rice. The taste of sake can have notes of sherry, apples, grapes, bananas, spices, spices. The color of the drink is usually transparent, but a change in color towards amber, yellow, green and lemon shades is allowed. The strength of the drink varies from 14.5 to 20 vol.

Moonshine

Alcoholic drink, which is produced on home-made equipment from mash alcohol-containing products. Sugar, potatoes, grain, berries, fruits, sugar beets and others are used as raw materials for production. The choice of raw materials depends on the locality and financial availability. The quality of the drink largely depends on the quality of the raw materials. The strength of the drink can vary between 30-40 rpm and above. In most countries, the production and sale of moonshine is punishable by law.

Even in ancient times, people learned to produce a variety of alcoholic beverages. The list of titles includes great amount types 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 in palatability a drink with an exposure of 4-5 years is considered. The alcohol content is 38-40%.

. Sambuca. Strong Italian liqueur based on alcohol and essential oil obtained 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. Strong alcoholic drink unique taste obtained by distillation wheat alcohol and juniper. To enhance the taste, it may contain natural supplements: 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 in different amount containing the substance ethanol, 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 first are prepared by technology natural fermentation, the second are very sweet and flavored, and the third are fortified with alcohol to 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 decent drinks such as Portuguese Spumante, Spanish Cava or Italian Asti. Sparkling wines are distinguished appearance, delicate aroma, 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 make 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 strong vodka and lots 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 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 made up of vintage cognacs, in which minimum term exposure is 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 absinthe is better. 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 leftover products 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 fruit juice 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 can be done double distillation. Homemade moonshine is cleared of 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. At proper preparation this drink is not inferior in taste to various vodkas and tinctures.

Finally, I would like to remind you of two simple rules, observing which, it will be possible to maintain health and not be bored in a cheerful company: do not abuse alcohol and do not spend money on low-quality drinks. And then everything will be fine.

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. List low alcohol drinks has 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. Used to make cider Apple juice. 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. main feature of such a drink lies in the fact 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 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 are used healing herbs and plants. 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. Homeland of koumiss - 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

Use strong alcohol dangerous for 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 are used different kinds natural raw materials and manufacturing techniques. 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 prepared 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. Greek composition, which is based on a mixture grape wine, brandy from grape apples 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 celebratory 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 unique aroma, and its fortress 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.

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 make sense of the rich and prosperous alcohol world and choose suitable 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 just 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 one, especially in summer heat as such alcohol is not. But still, a small percentage of alcohol is present in it. This vintage Slavic drink, adhering to ancient traditions, are 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 for prevention various diseases. Of course, subject to their moderate consumption.

Their benefits are due to the fruits included in the composition, in particular, grapes.. As is known, in this sunny fruit contains a huge amount of all kinds of vitamins and micro and macro elements useful for life. Grape juice 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 useful properties and is actively used in medical practice.
2. Mead. In the manufacture of this aromatic alcohol, yeast is used, natural quality honey and numerous flavors additional ingredients. 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 flavored drink great for colds and colds. It is prepared by boiling spices and various fruits in natural wine.
4. Punch. Original cocktail from wine, where fruit juice and various fragrant and tasty pieces of selected fruits are added. 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 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 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. exotic drink also called " mexican vodka". It is prepared from the juice obtained from the leaves and stems of the blue agave.
5. Whiskey. Unusually fragrant alcoholic drink high strength, 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 Whiskey high quality 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. In essence, this alcohol is pure vodka, where anise and selected collection are added medicinal herbs. 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.

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 noble drinks- 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 mentions of foamy drink found in ancient Egyptian papyri. For the production of beer alcoholic fermentation malt wort. 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 takes place 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.