AL[T]COHOL

As an alternative to your regular beer/wine/spirit/liqueur of choice, try one of these not-so-local varieties. The world is a big place, filled with alcohol. Explore your options.

Baijiu

Translating to 'white liquor', this is a Chinese strong distilled spirit, usually made from sorghum (though other grains may be used) and generally around 40–60% alcohol by volume. Comparable to vodka, and is commonly consumed in shot-glasses.

Umeshu

A Japanese liqueur made from steeping ume (Japanese/Chinese plum) fruits in shochu (a type of Japanese liquor) and sugar. It's got a sweet and sour taste and alcohol content of only 10–15%, is often used in cocktails, and can be consumed chilled or with ice, at room temperature or even hot.

Palm wine

Palm wine is created from the sap of various species of palm tree such as the palmyra, date palms and coconut palms. It's common in many countries in Asia and Africa – including Nigeria, Ghana, South India, Indonesia, Phillipines, Kenya and Borneo – and known by many names. It has a vinegar-like taste and plays an important role in some cultural ceremonies.

Chicha de jora

From South and Central America, this type of corn beer is traditionally made from Jora corn from the Andes. Its flavour ranges from weaker and sweeter to stronger when mature, and brings to mind a hard apple cider or sour/tangy beer.

Tepache

A cold fermented Mexican beverage made out of the flesh and rind of pineapple, sweetened with brown sugar or piloncillo, and cinnamon. It has a very low quantity of alcohol (though in Mexico it is often served mixed with beer), and is easy to make at home.