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A distilled alcoholic drink typically produced in South Asia and Southeast Asia, made from either the fermented sap of coconut flowers, sugarcane, grain (e.g. red rice) or fruit, depending upon the country of origin. The clear distillate may be blended, aged in wooden barrels, or repeatedly distilled and filtered depending upon the taste and color objectives of the manufacturer.
An alcoholic beverage indigenous to and unique to Okinawa, Japan. It is made from long grain indica rice, and is not a direct product of brewing (like sake) but of distillation (like shōchū).
Baijiu is a clear drink usually distilled from sorghum, although sometimes other grains may be used; baijiu varieties produced in southern China are typically made from glutinous rice, while those from northern China are generally made of sorghum, wheat, barley, millet, or occasionally Job's tears.
Slovak alcoholic beverage flavored with juniper berries. It is characterized by a white or golden colour and a taste similar to that of dry gin.
A liquor made from fermented sugarcane juice.
A liqueur, usually homemade, made from damson plums macerated in a sugar and gin syrup for eight weeks or more.
A red liqueur flavoured with sloe (blackthorn) drupes, which are a small fruit relative of the plum. Sloe gin has an alcohol content between 15 and 30 percent by volume. The traditional way of making sloe gin is to infuse gin with the berries. Sugar is required to ensure the sloe juices are extracted from the fruit.
Is usually distilled from grain, though it can, exceptionally, also be distilled from potatoes, honey, sugar beets etc.
A strong distilled liquor, made from fermented sorghum.
A distilled alcoholic beverage made from the maguey plant (a form of agave, Agave americana) native to Mexico.