Alcoholic beverages has gained considerable popularity in many countries. The assortment is so huge that the eyes run up from all this variety. The types of alcoholic drinks are divided into strong, medium and weak (light). They can be completely different: elite (premium), domestic, dangerous and safe. It is very difficult to compile a unified system of alcoholic beverages, but we will try to consider many of the most popular types alcohol.

Alcoholic beverages are products made from ethanol and obtained by fermentation. Spirits are produced from raw materials such as:

• Barley, corn, rye, wheat, millet, rice.
• Grapes, apples, plums, pears, pineapples, apricots.
• Potatoes, sugarcane, agave, sweet potatoes.

Also in the manufacturing process are added various spices, herbs, honey, flavors, dyes and so on.

True connoisseurs strive to try everything alcoholic drinks the world. Each country has its own national alcoholic drinks. The main thing to remember: in all states, the use of any alcohol is regulated by law and is limited to a certain age.

Strong alcohol

The strength of such products varies from 21% and can reach 80% alcohol content. The assortment of alcoholic beverages is represented by well-known and common types of alcoholic beverages.

List of the strongest alcoholic drinks in the world:

Alcoholic drinks with a large amount of ethanol should be consumed only on special holidays and in small doses. They are also the most high-calorie.

Medium alcohol

Some types of this alcohol are made or include various fruits or fruit juices, including grapes. And as you know, grapes contain great amount vitamin B, C, P and others useful trace elements... Grape juice is used for diseases of the gastrointestinal tract, inflammation of the respiratory tract, asthma, pleurisy.

List of alcoholic beverages of medium strength:

Less sturdy species alcohol not only does not harm health, but is often used as a preventive measure against various diseases.

Low alcohol products

And finally, the most harmless alcohol with an alcohol content of no more than 6-8%:

Low alcohol drinks cause the least harm to health, and sometimes, in general, are not considered alcoholic products... The variety of alcoholic drinks is not limited to this list. The assortment is so diverse that it is simply impossible to list the types of alcoholic beverages.

In addition to the products described above, there are even lesser known products that are used only in certain countries. There are also different types of cocktails obtained by mixing different types alcohol.

Alcohol production is now very popular, so it is possible that the range will continue to grow.

Alcoholic beverages include products containing at least 1.5% ethyl alcohol obtained from food, carbohydrate-containing raw materials. Depending on the content of ethyl alcohol (volume fraction,%), alcoholic beverages are divided into:

• drinks high in ethyl alcohol: drinking ethanol 95%;
• strong drinks (31-70%): vodka and other strong national drinks, cognacs, some alcoholic beverages - strong liqueurs, bitters, balsams, etc .;
• medium alcoholic drinks (9-30%): wines, most alcoholic beverages (liqueurs, creams, punches, etc.), strong beer;
• low alcohol drinks (1.5-9%): low alcohol beer, low alcohol malt drinks and drinks on grain raw materials, etc.

Drinking ethyl alcohol obtained from food grade rectified alcohol of the highest purification by diluting it with softened water to a strength of 95%. Edible rectified alcohol is produced from plant materials rich in starch or sugar, grain crops, potatoes, beets, molasses (sugar production waste), substandard raw sugar, etc. Depending on the degree of purification, it is produced in the following varieties: "Lux", " Extra ", highest purification, I grade. The sale of drinking ethyl alcohol is permitted only in the regions of the Far North.

Vodka- alcoholic beverages with a strength of 38-45%, 50 and 56% obtained by processing water-alcohol mixture adsorbent followed by filtration. For the preparation of a water-alcohol mixture (sorting), rectified alcohol, softened water is used, as well as for many vodkas - various flavoring and aromatic additives. Depending on used in the manufacture of alcohol and, vodkas are subdivided into special vodkas and vodkas. Special vodkas have a specific aroma and original taste, which are created by introducing such ingredients as essential oils, aromatic alcohols, etc.

The assortment of Russian vodkas includes the following names: Moskovskaya, Stolichnaya, Extra, Pshenichnaya, Posolskaya, Starorusskaya, Sibirskaya, etc. K special vodkas include vodkas of the following names: Anisovaya, Ukrainian gorilka, Tulskaya, Flotskaya, Novaya, Peter I, etc.

Vodkas from other countries have national characteristics: they differ in the main raw materials, additives used, production technology. So, for example, the national French vodka is calvados (apple vodka), German - schnapps (main raw materials: potatoes, beets), Japanese - sake (rice vodka), Georgian - chacha (grape vodka), Hungarian - plum brandy (plum vodka), Turkish - araki (date vodka), Mexican - pulque (cactus vodka), etc.

Strong alcoholic beverages also include rum, whiskey, gin, brandy, and cognac. A feature of their production is aging in oak barrels charred or not charred from the inside.

Rum- a strong alcoholic drink (40-55%), obtained by long-term aging of rum alcohol in oak barrels (charred or not charred). The main raw material for the production of rum alcohol is sugar cane and cane molasses... Distinguish between natural rum, rum mixes and artificial rum.

Natural rum depending on chemical composition and organoleptic properties are light, medium and heavy. Heavy rum contains many by-products of alcoholic fermentation (volatile acids, esters, etc.), light rum does not contain them, and the middle one occupies an intermediate position between light and heavy rums. The origin of rum is Cuban (one of the best in the world), Jamaican, Puerto Rican, Mexican, Haitian, etc. Rum mixtures are obtained by mixing rectified ethyl alcohol and natural rum alcohol in different ratios. In the manufacture of artificial rum, ethyl alcohol is blended (mixed), various esters, sugar, color and other substances to give the drink the organoleptic characteristics of a natural rum.

Whiskey- a strong alcoholic drink (40-45% vol.), Obtained by distilling fermented grain wort (from rye, oats, corn, barley malt), followed by aging in charred oak barrels for 3 to 10 years. It is considered classic scotch whiskey, which, depending on the raw material used, is divided into three types - malt, grain and blended. Most famous brands: White Horse, Jonnie Walker (Red Label, Black Label), Black & White, etc. There are also Irish whiskey, American, Canadian, etc.

Gin- a strong alcoholic drink (up to 45% vol.), Obtained by distilling aqueous-alcoholic infusions of spicy-aromatic raw materials, an essential component of which are juniper berries. The resulting alcohol is sometimes aged in oak barrels. The most common are English and Dutch gins, the range of which depends on the recipe and production technology.

According to the Russian classification, rum, whiskey and gin are classified as bitters. Brandy and cognacs are classified as products of the wine industry, since the main raw materials for them are wine materials.

Brandy- a strong alcoholic drink obtained by distilling grape wine or fermented fruit and berry juices. There are currently no exact classification characteristics for brandy, therefore cognacs are often referred to as brandy, many national vodkas, tinctures, etc.

Cognac- a strong alcoholic drink with a characteristic bouquet and taste, made from cognac spirit aged for at least 3 years. Cognac alcohol (62-70% vol.) Is obtained from grape wine (cognac wine material) by distillation, fractionation (young cognac alcohol) and aging (maturation) in oak barrels. Depending on the duration and methods of aging cognac spirits, cognacs are divided into:

• ordinary (these include the following brands: "three stars" - aging for at least 3 years, "five stars" - aging for at least 5 years, cognacs of special names - aging for at least 4 years);
• vintage (cognac spirits are aged in oak barrels for at least 6 years: KB - aged cognacs (not less than 6 years), KBVK - aged cognacs of the highest quality (not less than 8 years), KS - old cognacs (not less than 10 years);
• collection (ready-made vintage cognacs are additionally aged in oak barrels or buttes for at least 3 years).

Liquor products in terms of alcohol content, they occupy an intermediate position between strong alcoholic and medium alcoholic beverages. They are mixtures of alcohol, water, sugar syrup, color scheme, as well as, depending on the recipe, from alcoholized and sugar-preserved juices, fruit drinks, infusions, aromatic alcohols, blending materials (honey, essential oils, food essences, wines, cognacs, etc.). The classification of alcoholic beverages is carried out depending on the strength, mass concentration of the total extract and sugar. According to these classification criteria, 15 groups of alcoholic beverages are distinguished: liqueurs (strong, dessert, emulsion); creams; liqueurs; punches; tinctures (sweet, semi-sweet, semi-sweet, low-degree); tinctures (bitter, low-degree bitter); dessert drinks; aperitifs; balms; cocktails.

Grape wines- drinks obtained as a result of alcoholic fermentation grape juice(grape juice concentrate) or pulp (crushed grapes). Grape wines are classified:

• depending on the method of production - for natural (contain ethyl alcohol of only endogenous origin) and special (with the addition of ethyl alcohol);
• by alcohol and sugar content: natural - for dry, dry special, semi-dry, semi-sweet; special - for dry, strong, semi-dessert, dessert and liqueur;
• by color - into white, pink and red;
• depending on the quality and maturation time - for young, without aging, matured, vintage and collection.

The beginning of the aging period is considered January 1 of the year following the grape harvest, therefore, wine sold before January 1 is considered young. Wines without aging are made according to the generally accepted technology and are sold after January 1 of the year following the grape harvest. Aged wines are wines of improved quality, obtained using a special technology with a mandatory aging before bottling for at least 6 months. Vintage wines are of constant and high quality, they are made using a special technology from certain grape varieties or a specially selected mixture and aged before bottling for at least 1.5 years. Collection wines are vintage wines that, after aging in a stationary tank, are additionally aged in bottles for at least three years.

Natural and special wines can be flavored - prepared using extracts of various plant parts or their distillates.

There are also wines saturated with carbon dioxide (CO 2): sparkling and effervescent (carbonated). In sparkling wines, carbon dioxide is produced as a result secondary fermentation in hermetically sealed vessels and accumulates in a bound form, which determines the typical properties of these wines - the ability to release (CO 2) and foamy properties for a long time. Sparkling wine classified by color (white, pink, red) and sugar content (brut, dry, semi-dry, semi-sweet, sweet). Sparkling wines are artificially saturated with carbon dioxide when high blood pressure, their sparkling and foamy properties are less pronounced than that of sparkling wines.

Fruit wines prepared by alcoholic fermentation of sugared juice of fresh fruits or sugared juice obtained from previously fermented fruit pulp. They can be varietal (from the juice of one type of fruit) and blended (from a mixture of juices of various fruits).

Beer- refreshing, carbon dioxide-rich, frothy drink obtained from fermentation beer wort special races of brewer's yeast. For the preparation of beer wort, crushed extract-containing grain raw materials are used: barley or wheat malt, barley, wheat, corn and other grains, as well as water, sugar and hop products.

Depending on the alcohol content, beer can be strong (8-11.5% alcohol by volume), low alcohol (1.5-8% by volume) and non-alcoholic (no more than 0.5% by volume). Depending on the color, the types of beer are distinguished: light (with a color of 0.4-2.5 c.units), semi-dark (with a color of 2.5-4.0 c.units) and dark (with a color of 4.0-
8.0 c. units). Light and dark beer are divided into groups depending on the mass fraction of dry substances in the initial wort: light - into 11 groups, dark - into 9 groups. According to the method of processing, beer is divided into pasteurized (with increased biological resistance due to heat treatment) and unpasteurized. There are also original beer - light beer with an extended fermentation period and an increased rate of hop addition and a special beer - beer prepared with the use of flavoring and aromatic additives.

Low-alcohol drinks also include cider, malt drinks, drinks based on grain raw materials and other drinks with a volume fraction of ethyl alcohol not exceeding 9%.

At quality assessment alcoholic beverages are determined by organoleptic and physicochemical indicators. Common organoleptic characteristics for alcoholic beverages are transparency, color, taste (for many drinks - aftertaste), aroma. For wines and cognacs, the bouquet is evaluated - a complex combination of flavoring properties perceived by the nasopharynx. For wines saturated with carbon dioxide, they are characterized by sparkling and frothy properties ("mousse"). When evaluating the taste of beer, characterize its fullness, hop bitterness, and the foamy properties are assessed in the form of indicators of foaming and head retention.

Most alcoholic beverages have a scoring system organoleptic indicators... For ethyl alcohol, vodkas, alcoholic beverages, cognacs and wines, 10-point scales have been developed, and for beer - a 25-point scale, where each studied indicator is evaluated within the allotted number of points, based on the actual level of quality of the drink. Based on the total score, a conclusion is made about the quality of the drink.

The general physicochemical indicator of the quality of alcoholic beverages is the volume fraction of ethyl alcohol (strength), which is normalized in%. When carrying out the physicochemical analysis of drinking ethyl alcohol and vodkas, the mass concentration of aldehydes is also determined, fusel oils, ethers, alkalinity (for vodkas), furfural content (for alcohol), make a test for methyl alcohol. When assessing the quality of alcoholic beverages, the mass concentrations of the total extract, sugar and acids are determined in terms of citric acid. General physicochemical indicators for wines and cognacs are the mass concentrations of sugars (g / dm 3), iron and copper (mg / dm 3); for cognacs, the mass concentration is also determined methyl alcohol, and for wines - the mass concentrations of titratable and volatile acids, the reduced extract, total and free sulfurous acid; for sparkling wines, along with the listed indicators, the pressure of carbon dioxide in the bottle at 20 ° C is determined. Physicochemical indicators the qualities of beer are mass fraction dry substances in the initial wort (%), mass fraction of alcohol (%), acidity, color, mass fraction of СО 2 (%), persistence and after-fermentation time (in days, not less).

Alcoholic drinks, when handled correctly, provide great opportunities for relaxation after a hard day. This page contains a list of traditional alcoholic beverages. different countries the world. This list of the names of alcoholic beverages is far from complete and it lacks more than a hundred different types alcohol. But the most popular alcoholic drinks in it are presented even with short descriptions, thanks to which you can make your own first impression. This will help you create your own wine list for planning the subsequent tasting. All names of alcoholic beverages are given exactly in the form in which they are familiar to the overwhelming majority of people. Read about common types of alcoholic beverages, find out about their useful and harmful properties... Choose for yourself the type of alcoholic beverage that will allow you to get maximum pleasure from drinking it with minimal negative consequences for health. Well, look at the alcoholic drinks in the photo, which richly illustrated the article.

Classification of various traditional alcoholic beverages

Alcohols- these are organic substances, which are a chain of carbohydrates, where one hydrogen molecule is replaced by the rest of water OH. The classification of alcoholic beverages begins with the existence of alcohols: ethyl, methyl, propyl, butyl alcohols.

Food grade ethyl alcohol for traditional alcoholic beverages they are obtained from food raw materials - grain, potatoes, as well as from secondary raw materials of winemaking (grape pomace, yeast sediments).

Technical methyl alcohol extremely toxic, smell and taste does not differ from ethyl. On his account, hundreds of thousands of human lives (accidentally drunk 100 ml of methyl alcohol lead to complete blindness due to toxic damage to the optic nerve, more causes death).

Propyl and butyl alcohols they are not so toxic, but they have a specific odor, which gave rise to their name - fusel oils. Their content is high in moonshine, poorly refined vodka. Therefore, when we say alcohol or alcohol, we mean only ethyl (or wine) alcohol.

Rectified ethyl alcohol (ethanol) intended for different alcoholic beverages can be ordinary or high purity. The strength of ordinary alcohol is not less than 95.5%, and the strength of the highest purification is not less than 96.2%. It is the starting material for the preparation of popular alcoholic beverages such as vodka and fortified wine.

In medicine, ethyl alcohol (95.5% or 70%) is used, which has been thoroughly cleaned.

List and classification of strong alcoholic beverages

Below is a list of spirits that are frequent guests on the tables of our compatriots. This classification of spirits is generally accepted and gives a general idea about them. See what kind of strong alcoholic drinks are and decide on your choice.

Strong white alcoholic drink: vodka and tequila

Vodka Is a strong alcoholic drink (40-56%), which is prepared by processing activated carbon a water-alcohol solution, with or without the addition of ingredients, followed by filtration. Simply put, vodka is a mixture of rectified alcohol and prepared water. Ethyl alcohol is miscible with water in any ratio.

Mexican "vodka" is tequila, an alcoholic drink obtained by distilling an extract of the cactus of the same name.

Even D.I.Mendeleev calculated the ideal proportion of preparing vodka as an alcoholic drink with a percentage ratio of 40: 60, that is, a 40% alcohol solution, which is the most homogeneous mixture, is easiest to digest and gives a person more heat. It is not for nothing that vodka made in this way has long served not only gastronomic purposes, but also medicinal ones.

Studies by American and German scientists have led to the conclusion that the normal dose of a white alcoholic drink for an adult man is up to 100 ml of alcohol per day in terms of vodka, and for a woman, it is almost 2 times less, respectively. Moreover, this dose is not summed up during the week (for example, if a person has not drunk for a whole week, then half a liter for one on Saturday will only bring him harm, in best case- severe headache).

If a person can limit himself to this dose, he will be able to consume alcohol. long years without harm to your health. At the same time, one must give oneself the instruction that these self-restrictions are not a forced prohibition, but a wise distribution of pleasure: having drunk a little today and having fun, you can do it tomorrow, and the day after tomorrow, and in many, many years in the future. If you do not do this, then you will have to face very big problems in a fairly short time.

English alcoholic drinks: scotch and gin

Gin- a strong alcoholic drink obtained by mixing raw alcohol with essential oils of juniper berries, coriander, cardamom, caraway seeds, ginger, cinnamon. The alcohol content of this English alcoholic beverage is 40-50%. Gin is colorless. Although gin is produced in many countries, there are two types - Dutch and London dry.

Scotch Is an alcoholic drink of increased strength and is also traditionally produced and consumed in England and the surrounding territories.

Whiskey alcoholic drink

Whiskey- a strong alcoholic drink with an alcohol content of 40% or more, which is obtained by distilling fermented grain wort, followed by a long aging (from 3 to 10 years) in oak barrels with charred walls.

The word "whiskey" comes from the Celtic name of this drink - "water of life".

Whiskey - national drink Anglo-Saxon countries. Whiskey production is especially developed in Great Britain, Ireland, USA and Canada.

Alcoholic drink rum

Rum- a strong alcoholic drink obtained by aging rum alcohol in oak barrels. Rum alcohol is produced from fermented sugarcane juice, cane syrup, molasses cane sugar and other cane by-products.

The resulting alcohol is poured into oak barrels and aged for 5 years. In the process of aging, aromatic, coloring and tannins are transferred to alcohol. Rum acquires Brown color with a golden tint and slightly burning taste... The alcohol content of the final product is below 95%.

Alcoholic drink cognac and brandy

Cognac- a strong alcoholic drink made from cognac alcohol, which is obtained by distilling grape wines, followed by aging in oak barrels. Fresh cognac spirit is colorless, has little aromatic and harsh taste. Cognac ripens extremely slowly.

Brandy- a strong alcoholic drink obtained by distilling any fortified juice of fruits or berries with subsequent aging. In many countries, brandies made from apples are known - calvados, from plums - plum brandy, from cherries - kirsch, from pears - William.

A grape wine brandy does not require any labeling labeling. Fruit brandy must be accompanied by appropriate explanations ( apple brandy, apricot brandy, etc.).

Raw materials for brandy do not undergo a thorough cleaning, as for cognac or vodka, and retain their fruity aroma. The brandy is aged both in oak barrels, charred from the inside (to improve the taste), and in other containers.

Brandy is diluted before consumption and taken, as a rule, after a meal. It is also used as an ingredient in many cocktails. Strong brandy (80-90%) undiluted is not consumed at all.

In the gastronomic tradition, cognac and brandy are used as a digestif because they promote digestion (from the Latin word digestivus, which translates as a means of promoting digestion).

For a large, healthy man (90 kg), 100 ml of cognac is enough to get pleasure. Large dose will not give more fun and will only cause crap.

Weak green alcoholic drink

Weak alcoholic drinks in the form of liqueurs are prepared with rectified alcohol, fruit juices, infusions of herbs, seeds, flowers, sugar syrup, solutions of dyes and other substances. These products, in addition to the actual liquor, include such drinks as balm, gin, whiskey, rum.

Liquor is a strong, sweet and spicy green alcoholic drink, made from "alcoholic" juices, infusions of fruits or herbs, sugar syrup, aromatic infusions, etc.

Alcoholic drink tincture

Alcoholic drink tincture is prepared on alcoholic infusions of spicy and medicinal herbs, roots, fruits, essential oils, which give it a strong pleasant aroma.

Tinctures have a tonic effect on the body. Stimulates appetite. Alcohol content - 30-60%

They are used mainly as flavorings for all kinds.

Grape alcoholic drink wine

Wine- this is probably the most ancient alcoholic beverage, which for many centuries of its existence has found its own unique world, painted with many colors, shades of taste and aroma.

According to the method of production and composition, wines as alcoholic beverages are subdivided into table, fortified (strong and dessert), flavored and sparkling.

Most natural wines are dry. They are called so because all the sugar they contain is fermented "dry" into alcohol. There are natural semi-dry or semi-sweet wines, in which sugar still remains - due to the natural characteristics of a particular grape variety.

As can be seen from the table, ethyl alcohol in dry grape wines contains from 9 to 16%. But wine is not diluted alcohol. Grape wine, especially red wine, is a source of biologically important substances, the intake of which into the body with other food limited or impossible.

According to the famous French physician Louis Pasteur, wine can be considered the healthiest hygienic drink (of course, if it is not overused). But still, this is an alcoholic drink, which, one way or another, is a stumbling block: to recover or to sleep? There is a legitimate question about how much wine should be drunk for health benefits. Of course, it's all about the dose.

It is believed that the consumption of wine in the amount of 5-7% for men and 2-4% for women daily ration, subject to a balanced diet, does not negative impact on the body.

Doctors found that when moderate consumption natural wine, the risk of cardiovascular diseases is reduced up to 35% and mortality due to coronary insufficiency is reduced to 15-60%. Two glasses of natural red wine compensate for the damage caused to blood vessels by smoking one cigarette. In addition, drinking wine lowers the risk of cancer. It has been proven that red wine inhibits the development of leukemia, skin cancer, breast cancer, and prostate cancer.

However, it must be remembered that the regular intake of wine in large quantities fraught with alcoholism. Despite the fact that treatment with alcoholic beverages can significantly improve health and at the same time give pleasure, you still need to approach this problem with an absolutely sober head.

The healing effect of light alcoholic beverages

The practice of treatment with the help of light alcoholic beverages has very ancient roots, this problem remains very relevant today. Scientists from many countries have studied and are studying the effect of alcoholic beverages on the human body. There have been many serious studies, the results of which often surprised the scientists themselves. So, it turned out that people who regularly consume alcoholic beverages in small doses (for example, a small glass of brandy or a glass of dry wine a day) get sick less and live longer than strict teetotalers. Thus, this reduces the risk of atherosclerosis and coronary heart disease by up to 40%. Moreover, only natural alcohol has such a protective effect - wine, cognac, whiskey, grappa, chacha - in general, drinks obtained by conventional distillation. It's all about natural micro-impurities that remain after distillation, but are no longer contained in pure alcohol. They provide the powerful protective effect of natural alcoholic beverages.

Wine, as well as spirits, are recommended for general strengthening of the body, as an analgesic, relaxing and sedative agent. Of course, everyone knows the antiviral and bactericidal effect of alcoholic beverages. For example, in wine, even diluted, causative agents of cholera, typhoid fever, paratyphoid fever, polio viruses die within 10-30 minutes. So a glass of good natural wine or brandy is an effective prevention of all kinds of infectious diseases and intestinal disorders.

Natural alcohol has the most positive effect on brain activity. For example, a study by American scientists has shown that older women who drink a little alcohol every day (a glass of wine, a mug of beer or a glass of brandy) suffer less from age-related deterioration in brain function than teetotalers. Memory problems and other mental disorders are about 20% less common in women than in non-drinking women.

A glass of cognac or a glass of wine can also reduce insulin levels and increase the sensitivity of cells to it. Before the invention of insulin for treatment diabetes mellitus, for example, predominantly alcoholic beverages were used, most often - strong wine.

Cognac and wine also help to get rid of excess weight by stimulating the secretion of the gallbladder and accelerating the digestion of fats. In general, alcoholic beverages in small doses remarkably activate digestion, food is better absorbed, and toxins and toxins are removed from the body in time.

Natural alcoholic beverages are especially beneficial for women during and after menopause. It was during this period, due to a sharp decrease in the level of female hormones estrogen, that the risk of developing atherosclerosis and cardiovascular failure increases. And small doses of alcohol stimulate the production of estrogen by the adrenal glands, thereby supporting the protective functions of the female body.

Even in ancient times, people have 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 beverages

. 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 9-20% alcohol.

. Wine- an alcoholic drink obtained by fermentation of yeast and grape juice different varieties, the names of which are usually 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.

Spirits

. Tequila... The traditional Mexican product is made from the juice extracted from the heart 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 software taste a drink aged 4-5 years is considered. The alcohol content is 38-40%.

. Sambuca... Strong italian liqueur based on alcohol and essential oil derived from anise. The most popular are white, black and red sambuca. 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... Strong alcoholic drink based on cognac alcohol obtained by distilling 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", "Pshenichnaya", "Stolichnaya".

. Brandy... An alcoholic drink made from fermented grape juice by distillation. The alcohol content in it is 30-50%.

. Gin... Strong alcoholic drink with a unique taste, obtained by distilling 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 the gin is 37.5-50%.

. Whiskey... A strong drink made by fermentation, distillation and aging of 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. Rum strength 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, they will all be derived from the main composition.

Types of alcoholic beverages

All drinks in different amounts containing a substance called ethanol, also known as alcohol, are called alcoholic beverages. They are mainly 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. It is prepared on the basis of malt (barley or rye), flour, sugar, water, has a refreshing taste and bread aroma.

The actual beer... It is made from almost the same components as kvass, but with the addition of hops and yeast. Regular beer contains 3.7-4.5% alcohol, but there is also strong beer, where this percentage rises to 7-9 units.

Koumiss, ayran, bilk. Fermented milk drinks. 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 grade 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 prepared from a variety of berries and fruits and are also classified by sugar content and color.

Special varieties

These include madeira, vermouth, port, sherry, cahors, tokay other. These wines are made using special methods and in a specific wine region. In Hungary, in the manufacture of Tokaj, a "noble" mold is used, which allows the berries to dry out directly on the vine. In Portugal, Madeira is aged in special tanning salons under open sun, in Spain sherry ripens under a yeast film.

Still, dessert and fortified wines. The first are prepared using natural fermentation technology, the second 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 decent drinks e.g. Portuguese spumante, spanish cava or Italian asti. Sparkling wines are distinguished by their special appearance, delicate aroma, interesting taste. Their main difference from quiet wines are playful bubbles. The drinks can be pink and white in color, but sometimes sparkling red wines are found. According to the sugar content, they are divided into dry, semi-dry, semi-sweet and sweet. The quality of wine is determined by the number and size of the bubbles, by how long they last and, of course, by the taste.

These types of alcoholic beverages have a strength of no more than 20% vol.

Third, most extensive category

Vodka... A cereal-based alcoholic beverage containing 40% alcohol. Through continuous distillation, at one time was obtained New Product, named vodka "Absolute", 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 according to Swedish technology from high-purity alcohol, vodka rightfully occupies one of the first places in the ranking 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. The fortress is 25-30 degrees, but it can rise up to 45 degrees, for example, "Pertsovka", "Starka" or "Hunting".

Sweet drinks

Tinctures are sweet. They are prepared on the basis of alcohol or vodka, mixing them 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.

Filling. They differ in that they are made on the basis of fresh berries or fruits without yeast, but with the addition strong vodka and a large number Sahara. These types of alcoholic beverages are very thick and sweet. The name of the liqueurs tells what they are made of: plum, cornelian cherry, strawberry. Although there are strange names: "spottykach", "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, with the addition of 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 require 3 months to 2 years of aging. The name of alcoholic beverages indicates which 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 alcohols are obtained by fermentation of various grape varieties. One of the first places in the line is occupied by Armenian brandy. The most popular is "Ararat", no less famous are "Nairi", "Armenia", "Jubilee". Of the French, the most popular are "Hennessy", "Courvoisier", "Martel", "Hein". All cognacs are divided into 3 categories. The first includes ordinary drinks aged for 3 years. The second is made up of vintage cognacs, which have a minimum aging period of 6 years. The third includes long-lived drinks, called collection drinks. The smallest exposure here is 9 years.

French, Azerbaijani, Russian, Armenian cognac are produced and sold by cognac houses founded more than a 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, grape variety and where the vine grows. Grappa is related to Georgian chacha and South Slavic brandy.

Very strong alcoholic drinks

Absinthe- one of them. Its main component is bitter wormwood extract. Essential oils This plant contains 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. Thujon 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 prohibited in Europe precisely because of the large amount of the above-mentioned substance in it, reaching 100%. The usual color of the drink is emerald green, but it can be yellow, red, brown and even transparent.

Rum... It is prepared by fermentation from the residual products of sugar cane - syrup and molasses. The quantity and quality of the product depends on the variety and type of raw material. 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. To prepare the product, 50 varieties of apples are used, and a pear blend is added for uniqueness. Then fruit juice fermented and clarified by double distillation and brought to 70 degrees. Aged in oak or chestnut barrels for 2 to 10 years. Then, with softened water, the fortress decreases to 40 o.

Gin, balm, aquavit, armagnac... They also fall into the third category, since they all contain alcohol. All these are strong alcoholic drinks. Prices for them depend on the quality of alcohol ("Lux", "Extra"), strength and aging of the drink, brand and 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 fermented. 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. Homemade moonshine is purified from fusel oils and other impurities by filtration, then it (if desired) is either infused with various herbs, nuts, spices, or diluted with fruit drinks, essences, juices. When properly prepared, this drink will not yield to various vodkas and tinctures in taste.

Finally, I would like to remind you of two simple rules, observing which, it will be possible to maintain 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.

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Books

• Strong alcoholic drinks,. The book presents the main types of spirits. It tells about the history of their appearance, regions of production, technological features... Information about leading manufacturers ...
• Spirits, Evgeny Kruchina, Nadezhda Temnikova, Mikhail Smirnov. From the publisher: The book presents the main types of spirits. It tells about the history of their appearance, production regions, technological ...