Spiritual Journey: Around the World in 9 Spirits

Originally published in Skyscanner.com, on March 15th, 2010

Vodka, Russia: The quintessential spirit, it is produced in many countries, with Polish, Swedish, Ukrainian, Finnish, and even American brands being known all over the world. But this international drink is undeniably linked to Russia in our minds - and with good reason: vodka comprises more than 70% of all alcoholic drinks consumed in the country. Many historians agree that vodka originally appeared in Western Russia, in the 15th century. And while it is usually served neat by Russians, Poles, and other countries, it has become an importnat ingredient in some of the world's most famous cocktails.

Whisky, Scotland: Scottish culture is known for many particular aspects: kilts, bagpipes, the Highlands, tartans... But whisky is perhaps one of the most characteristic things about Scottish culture. Indeed, many stories, legends, and customs revolve around the drink. Historians agree that it was distilled originally by Irish monks, around the 14th century, but by the 16th century its production was well established in Scotland. Made from malted barley, whisky is produced in close to 400 different distilleries across the Scottish country - from large, corporate companies like Glenmorangie to smaller, artisanal houses. 

Tequila, Mexico: Just as Scottish culture is tightly linked to whisky, so is Mexico equated to tequila in many minds. Made from the blue agave plant, a species native to Mexico, tequila is produced using distilling methods introduced by the Spanish almost five centuries ago. The spirit is made only in the Tequila region of western Mexico, and is closely regulated by the Tequila Council. It can usually be found in three different varieties: blanco or plata (white or silver), which is non-aged tequila; dorado (gold) or reposado, which has been aged in oak barrels for up to a year; and añejo, which has been aged for more than a year. Like whisky and other spirits, proper tequila should be sipped, and is usually accompanied by sangrita, an orange, tomato, and chili chaser.

Baijiu, China: The word baijiu means "white liquor" in Chinese. This spirit is made mostly from rice, and occasionally from other grains. It is always strong, being 40 to 60% alcohol by volume. It is usually served warm or at room temperature in a small ceramic bottle. It is not usually had on its own, but rather as part of a typically large Chinese meal. Different baijiu grades exist, and they are commonly classified not by their age like other spirits, but rather by their fragrance. Like many vodkas, it can be found in both pure and flavored versions.

Cachaça, Brazil: Made from sugarcane, cachaça is better known around the world as a prime ingredient for caipirinhas, the traditional Brazilian cocktail made of cachaça, lime, and sugar. Being made from sugarcane juice, it is often compared to rum, but the latter is made from processed molasses, which lends it a very different flavor. Cachaça is widely produced and drunk throughout Brazil, and its popularity is growing around the world, particularly in Germany and the US.

Gin, Great Britain: Originally sold as medicine, this spirit is made from grain alcohol and juniper berries and other herbs and fruits, which lends to each brand its own particular flavor. While it has its origins in continental Europe, possibly in France, and with the spirit being distilled in places as far afield as the Philippines, New Zealand, and the Netherlands, it has become the quintessentially British spirit. At one time there were hundreds of gin distilleries in London (some illegal), with many more throughout England. Both the martini and the gin & tonic, probably two of the world's best known cocktails, have gin as their main ingredient. Another very typically British drink, the Pimm's Cup, uses gin-based Pimm's as its main ingredient.

Pisco, Peru: Named after the coastal town of Pisco, in Peru, this spirit is distilled from grapes, and has its origin in the 16th century. When the Spanish forbade the production of wine in Peru, pisco appeared as a method of employing the grapes. It is of a sweetish taste that is not very alcoholic, which might mislead first time drinkers. While it is usually drunk straight in Peru, even to the exclusion of ice, some pisco-based cocktails enjoy enormous popularity, both in the country and abroad. Foremost amongst these is the Pisco Sour, a drink made with egg white, syrup, bitters, and lemon or lime juice. 

Raki, Turkey: This aniseed flavored plum brandy is popular throughout the Balkans, but particularly so in Turkey. It is usually drunk as an aperitif, particularly with seafood, and mixed with cold water. The resulting mixture acquires a white color from which the nickname of aslan sütü (or lion's milk) is derived. Originally it was distilled almost exclusively at Greek and Albanian run meyhanes, or restaurants, where Muslims, who can't produce or drink alcohol, would sometimes go to enjoy the drink. With the secularization of Turkey, raki became widely popular, and today is regarded by most as the country's national drink.

Shochu, Japan: This spirit is native to Japan and traditionally made from sweet potatoes, barley, or rice. Although similar in nature to Chinese baijiu, it is much less alcoholic in content. Unlike sake, which is brewed, shochu is actually distilled, and has been produced in Japan since at least the 15th century. While its exact origins are unknown, it is widely believed that the techniques for making it are based on ancient Persian developments taken by the Mongols to Korea, where it eventually made the jump to Japan. Regardless of its origin, shochu is very popular in Japan, and has recently surpassed sake in sales. It is traditionally served in a variety of ways: neat, with ice, with cold or hot water, with tea, or with fruit juices.