Traditional Drinks Around The World
Traditional Drinks Around The World
Alcohol is the most integral part of any get together, be it a casual meet with friends, a date night or even some business meetings. There are many forms, each with its own unique flavour profile and history. What’s your favourite drink? Is it from your home ground or from one of our cohorts'? Whatever that is, grab a drink and let’s broaden our alcohol selection
Sake, often known as Japanese rice wine, is a fermented rice-based alcoholic beverage. Quality rice, clean water, koji mold, and yeast are the fundamentals of good sake. They are mixed and fermented in a series of procedures that have been refined throughout time. At least 30% of the grain is normally polished away for premium sake, and the rice for the following high-end types of sake must be polished even more. Ginjo (at least 40%) and Daiginjo(at least 50%) are the most flavorful and character-rich forms of premium sake. There are some special types of sake, such as Namazake (raw sake, which the pasteurization step is skipped), Nigorizake(cloudy sake, coarsely filtered so that it contains some of the rice solids), Koshu (old sake, that has been aged for longer periods for new flavour), and Amazake (sweet sake, mostly low or non-alcoholic drink).
Indonesia Tuak Nira
Tuak Nira, commonly known as palm wine, is an Indonesian traditional drink. It's mainly made by tapping the sap from palm trees' mayang (flower cobs). The palm wine collected had not yet fermented, the sugar content in it will ferment into alcohol after a fermentation process lasting several days, with an alcohol level of roughly 4%. However, if the palm or palm wine is left too long, it will sour and eventually turn to vinegar on its own, without the need for any foreign substance to be mixed in. Tuak Nira is typically served at weddings and other important occasions.
Makgeolli is the oldest alcoholic beverage in Korea which is made out of rice, water, and nuruk, a Korean fermentation starter. It looks milky white, has a lightly sweet and sparkling flavour, with an alcohol percentage of around 6-9%. It is usually served chilled, in a bottle or in a pottery bowl with a ladle. Before drinking, it is stirred to mix in the settled sediment. Makgeolli was the most popular Korean drink until the 1980s when it was largely overshadowed by imports, and it gained the status of a farmer’s drink (Nongju). However, in the last decade, the drink has seen an increase in popularity, and it can be found in many South Korean bars. Recently, various ingredients, such as fruits, grains, honey, etc are added to makgeolli to drink in new forms.
Baijiu is the traditional Chinese alcohol that is consumed on a regular basis. It is a distilled alcohol derived primarily from grain sorghum after a series of processes of cooking, fermentation, and distillation operation. It is a colourless liquor typically coming in between 35-60% ABV. For the distinct flavour profile, each variety of baijiu uses a different type of Qū for fermentation that is unique to the distillery. There are 4 major categories of baijiu based on their scent: Qingziang(light aroma, with Delicate, dry, and light, with a smooth and light mouthfeel), Mixiang(rice aroma with clean sensation and a slight aroma), Nongziang(strong aroma which has sweet tasting and mellow, with a gentle lasting fragrance), and Jiangziang(savoury aroma, a fragrant distilled sorghum liquor of bold character).
Kumis is Kazakhstan's national drink, a fermented dairy product originally produced from mare's milk. Due to the scarcity of mare's milk, cow's milk, which is higher in fat and protein but lower in lactose, is commonly used these days. In comparison to most dairy drinks, Kumis has a fairly light body. It has a distinct, slightly sour flavour with a slight alcoholic bite from the mild alcohol concentration. The flavour varies a lot depending on the producer. It's also typically served cold or chilled. Traditionally, it is served in piyala, which are small, handleless bowl-shaped cups or saucers. Kumis has a very low alcohol concentration, usually around 2.5% ABV.
Krupnik is a classic sweet alcoholic drink similar to liqueur, based on grain spirit(usually vodka) and honey, that is traditionally served on Christmas Eve during Wiglia, the Polish Christmas vigil dinner. This drink is popular in Poland, Belarus, and Lithuania. The base for traditional Krupnik is 80-100 percent grain alcohol, with honey as the primary sweetener. Spicy seasonings and up to 50 different herbs are sometimes used to increase flavour. The type of honey used and the proportion of seasonings used are important elements in determining the final flavour of krupnik. Before being added to a vodka foundation, a mixture of honey and spices is diluted, cooked, and filtered. It can be served hot, cold, or at room temperature.