Tequila is made from the TEQUILANA WEBER plant, which grows in Mexico. There are more than 400 varieties of the plant in Mexico, but the best variety of TEQUILA for brewing is the blue agave (BLUEAGAVE). This is done by harvesting agave plants that have been growing for more than eight years, cutting the bulb of the plant and burying it in the earth, boiling the bulb and then fermenting and distilling it into alcohol. Tequila in the distillation that is bottled and sold taste more choking, and by the barrel aging over the golden tequila flavor smooth and without losing its coarser wolf characteristics, very much loved by the drinkers.

Vodka (VODKA)

Vodka first originated in Soviet Russia, the word VODKA is derived from the Russian word VODA. Vodka is mainly made

from the distillation of potatoes, corn, or various grains. Although vodka is produced in many countries around the world, the most popular vodka comes from the CIS countries.

LIQUEUR

LIQUEUR is also known as liqueur, and because it is mostly thick and sweet, it can also be called sweet wine or sweet liqueur. Its manufacturing method is to use the brewing or distillation of the original liquor as the base liquor, and then add the necessary materials to form the characteristics of the mixture of the liquor. There are two types of liqueurs: fruit liqueurs, such as cocoa liqueur, cherry liqueur, and coffee liqueur, and medicinal liqueurs, which are used for therapeutic purposes. The latter is used for therapeutic purposes and is often a secret recipe passed down through the generations, and can be named after a family, such as mead, Irish Mist, Cointreau, Campari, Benedictine, Galliano, and so on.

Rum

Rum originated in the West Indies at the beginning of the 17th century, and the word RUM is derived from the local name RUMBULLION. Rum is made from bagasse, or molasses, which is the residue from the production of sugar, and it is classified into two types according to the length of the storage period: light rum, white rum, which is directly distilled from the spirit and bottled, and dark black rum, which is distilled from the spirit. Dark rum, on the other hand, is a darker rum that has to be stored in oak casks after it has been distilled to make it darker in color and more mellow in taste, hence its reputation as a sweet and savory brandy. However, dark rum is not always called DARK, but also labeled as GOLD, which is a shorter period of storage and golden rum.

Beer

The main ingredients of beer are barley, hops (also known as hops), starch (Taiwan beer uses rice) and water. Generally speaking, the fermentation method can be divided into upper fermentation and lower fermentation, now all countries use the lower fermentation method, that is, the fermentation, the temperature is lower, in the late fermentation, the yeast precipitation, the resulting beer is a light golden, heavier flavor, rich in the aroma of snake hemp grass, such as Japan's higher temperatures, the yeast does not sink but floats up, the beer due to the inclusion of burnt malt, the color is darker, the alcohol content is higher, such as the British products.

The main classifications are as follows:

PORTOR: Stout (bordeaux). STOUT: Strong beer. ALE: Ale. Alcoholic content is stronger than LAGER and weaker than PORTOR. BEER: General term for beer. BEER in the U.S. and Japan refers to LAGER BEER. LAGER: Pale beer. BOCK: Strong dark beer (mostly made in Germany).

Whiskey (WHISKY)

The more popular whiskey before the following five: Irish whiskey (IRISHWHISKY) Whisky The birthplace of whiskey, the taste of alcohol with a strong barley flavor. Scotch Whisky (SCOTCHWHISKY): The raw material is mostly a mixture of wheat and various grains, but there are also whiskies made purely from malt. Because the malt is smoked with charcoal before production, the flavor of the spirit is characterized by a heavy smoky taste. Bourbon Whiskey (BOURBON WHISKY): The most representative type of whiskey in the United States, produced in the town of Bourbon, Kentucky, where more than 51% of the raw materials used in its distillation are corn, mixed with wheat or other grains. In the American whiskey type, there are RYEWHISKY with rye as the main raw material, BLENDED WHISKY with wheat and many kinds of grains, and TENNESSEESTRAIGHT with unique brewing method, i.e., the whiskey in Tennessee is made by using charred maple wood to filter the whiskey after it is loaded into oak casks for maturing. CANADIAN WHISKY: Lighter and more aromatic than other whiskies, its character comes from the continuous distillation of rye and corn, then blended. Canada began mass production of whisky in 1920. JAPANESE WHISKY: There are many styles, and the flavor is similar to Scotch whisky, except that it is less grassy. Japanese whisky originated in 1871 A.D. The fourth year of the Meiji era was one of the results of the Restoration Movement, and the first mass-produced whisky manufacturer, SUNTORY, is the most representative brand.

Wine

Wine is mainly divided into the following categories: 1, non-sparkling wine degree ordinary people say TABLEWINE that is referred to this type, that is, the grapes are pressed into the juice and then coupled with yeast to fermentation, so that the sugar in the grapes is broken down into carbon dioxide and alcohol, and then the carbon dioxide evaporated that is, for the Wine, the alcohol concentration of 9 degrees -17 degrees, divided into red, white, and white wine, and the alcohol concentration of 9 degrees. Wine has an alcohol concentration of 9 to 17 degrees, and is divided into three types: red, white and rose. Red Wine (RED WINE): Black grapes are pressed together with their skins to produce alcohol, and the pigments contained in the skins penetrate into the wine, making it red wine, but depending on the variety, it can be purplish-red, bright red, light red, etc. WHITE WINE: White grapes (yellow and green) are the mainstay of white wine, but black grapes can also be used to make white wine by removing the stems and skins of the grapes and then pressing them to extract the juice, which is colorless, transparent, green, yellowish, amber, golden and so on. ROSE WINE: The red grapes are brought together with the skins for fermentation, and then the skins are erected during fermentation, or the red and white grapes are mixed for fermentation, or the white wine that has already been made is soaked with the red grape skins. 2. SPARKLING WINE: Its manufacturing method is more or less the same as that of Wine. WPARKLING WINE is bottled when the sparkling process has not been completely terminated, so that it is fermented for the second time in the bottle, and some residual carbon dioxide will be obscured, so that it will be sparkling intensely after the bottle is opened, with an alcoholic concentration of 9 to 14 degrees. Only those produced in the Champagne region of France can be called Champagne. FORTIFIED WINE The juice from the press is fermented with yeast and then brandy is added to stop the fermentation, so that the sugar from the grapes is retained in the wine, so it is a sweet wine with an alcohol concentration of 14-24 degrees. Spanish sherry is the most famous. 4、MIXED WINE-ADDED SPICES (MIXED WINEAROMATIZED) This kind of wine is made by adding herbs, spices and coloring, for example, the bitters (i.e., Vermouth) produced in Italy and France, which is made by soaking the wormwood and the bark of the Kinabalu tree in the wine.

Brandy

While the term brandy can be used to refer to all fruit distillates, the majority of brandy sold on the market is distilled from grapes. Brandy is produced in many parts of the world, but the two most prestigious brandy regions, Cognac and Armagnac, are both located in the south-west of France, which is now recognized as the Kingdom of the finest brandies. The quality and price of brandy (also known as brandy wine) are mostly determined by the length of storage, which means that the wine is kept in oak barrels for a long time. Take the Cognac region of France as an example, its aging level can be categorized into three stars: at least three years of cellaring, more than five years of cellaring, more than five years of cellaring, more than six years of cellaring, more than six years of cellaring, more than seven years of cellaring, more than seven years of cellaring, and even longer. In addition, there are also some extra-aged brandies that are made with a special blend or labeled as having been cellared for decades, and the vintage of these brandies is an unofficial exclusive commemoration of the age of the wine. The age of the brandy is not exclusive to the production, such as Remy Martin's LOUISXIII, or HENNESSY's PARADIS, and so on.