Spirits

Distillation concentrates what fermentation can only dilute, and it arrived through the laboratory rather than the kitchen: Greek and Arabic alchemists refined the still, and the word alembic is Arabic. Europe was distilling wine into aqua vitae by the twelfth century, first as medicine. Every region then applied the apparatus to whatever it already fermented — grain, cane, agave, rice.

Explore Spirits

AbsintheAkpeteshieAlpine fruit brandyAmerican rye whiskeyAndorran walnut-and-herb liqueurAngolan caporrotoApplejackAquavitArakArekiArmagnacArmenian brandyAustralian whiskyBaijiuBalinese arakBarbados rumBatavia arrackBecherovka-style Czech herbal liqueurBhutanese araBourbon whiskeyBrennivínCachaçaCalvadosCanadian whiskyCane aguardienteCape Verde grogueCape Verde poncheCentral American guaroCentral Asian arakChachaChang’aaChilean piscoCognacColombian aguardienteCuban rumDemerara rumErguotouFeniFijian rumGinGinja liqueurGrappaGuizhou sauce-aroma baijiuHaitian clairinHungarian bitter herbal liqueurIndian single malt whiskyIrish whiskeyJamaican rumJapanese whiskyJeneverJerez brandyKachasuKaoliang liquorKirschLambanogLao khaoLao-LaoLondon dry ginMadeira rumMahia