Alcoholic spirits are a staple in many cultures: You’ve heard of whiskey, vodka, and tequila, but there are many more spirits out there that you may not have heard of.
Many of the spirits we consider popular and mainstream today were once just as unknown outside of their country of origin. Vodka, for example, was rarely found outside Russia and Poland until it was introduced to the US soldiers during WWI. It took even longer, until creation of the now famous Moscow Mule around 1938, for vodka’s popularity to really take off in the United States and beyond.
The story of the Moscow Mule shows the influence of good bartending on tastes and trends around the world. Now, as demand for innovation and unique drink grows, and in an increasingly global society, modern bartenders are starting to experiment with a greater variety of spirits from cultures across the world. Let’s look at just four examples of spirits getting increasing attention on the international scene:
1. Baijiu – China:
Baijiu (pronounced bye-j’yo) is a category of drinks that encompasses all Chinese grain spirits’. The most popular spirit in the world by volume consumed, it is still not yet well known outside of China.
How it’s made:
It is made from sorghum, wheat, or rice, and has a high alcohol content ranging from 40% to 60%.
The production of the spirit involves inoculating cooked grains such as sorghum and barley with a culture of mould, yeast and bacteria called qu. Through a process of parallel fermentation, the qu simultaneously breaks starches down into sugars and converts sugars into alcohol.
How it’s drunk:
Traditionally Baiju is drunk neat and at room temperature from small glasses. It is an important part of many formal occasions such as celebrations and business meetings, with various traditions surrounding toasting and drinking.
More recently, cocktail bars in China and the Chinese diaspora have started to experiment with Baijiu in cocktails to find new ways to celebrate its long history and bring Chinese drinking culture to a new audience.
How it tastes:
Baijiu is a category of liquor, with varieties made in different ways from different ingredients, so the flavour profiles of different types of baijiu can vary as widely as vodka and tequila. Most have a strong aroma and flavour and a sweetness that comes from the fermentation. Different varieties are therefore suited to a range of different cocktails, it’s bartender’s choice to experiment and find what works!
2. Feni – India:
Feni is a spirit that is indigenous to the Indian state of Goa.
How it’s made:
Feni is made from either cashew fruit or coconut palm sap, which is then fermented and distilled. It’s one of the few drinks in the world still fermented through a process called ‘underground natural fermentation’: traditionally the pressed juice was fermented in huge clay pots buried halfway underground, although now these pots are often replaced by plastic for the sake of practicality.
How it’s drunk:
Like many of these spirits, Feni is traditionally consumed neat. It is also said to have medicinal properties. Now the most common way the drink Feni is with Limca (a lemon-lime soda), served with a pinch of salt and some sliced chilli. Feni can also be used in cooking, such as the Goan pork curry sorpotel.
The spirit finds its way into cocktails too, often married with local ingredients like bilimbi (tree sorrel), mango and kokum.
How it tastes:
Cashew Feni has a strong and distinct flavour, known for pungent tropical fruit notes like guava and litchi, it’s also described as having a slightly nutty taste. Coconut Feni, has the same sweetness but milder and more earthy, many say it is less overpowering than cashew Feni.
3. Akvavit – Sweden:
Akvavit is a spirit that is popular in Nordic countries, particularly Sweden. The name (similar across countries: akevitt or nubbe in Norwegian; akvaviitti in Finnish; and ákavíti in Icelandic) is derived from the Latin aqua vitae, meaning ‘water of life.’
How it’s made:
The base spirit is a clear white spirit, made from potatoes or grains and is often compared to vodka. After distillation the spirit is flavoured with herbs via filtration; caraway and dill are the most common (in order to be legally classified at Akvavit by the EU it must use these), but many other herbs and spices added depending on the country and region.
How it’s drunk:
Traditionally consumed neat (are you noticing a theme?) Akvavit can be consumed year-round as a digestif but is also a feature of many different celebrations across Scandinavia, such as midsummer or Christmas. Akvavit also shines in a variety of cocktail recipes, and is an ingredient in many recipes for glögg (similar to mulled wine).
How it tastes:
Akvavit is characterised by its strong botanical flavours, dill sand caraway are often the most prominent, but often flavours such as anise, fennel, lemon peel and cardamom make an appearance. Because of this variety of strong botanical flavours, Akvavit also makes an excellent substitute in many classic cocktails, particularly gin-based cocktails. Try a dill-heavy Akvavit for an extra kick in your Bloody Mary, or simple swap the gin in your G&T for an Akvavit to let those botanical notes shine.
4. Raki – Turkey:
Raki is an anise-flavoured spirit that is popular in Turkey. It is part of a group of spirits called Rakia which are produced throughout the Balkans.
How it’s made:
Raki is generally made from grape must, which is distilled before being flavoured with aniseed and distilled again. This double-distillation is key to its high quality and distinct flavour. There are some different types of Turkish Raki- one can find figs and plums used and flavours such as mastic (pine gum) and clover added in some regions.
How it’s drunk:
Raki is often consumed as an aperitif and is traditionally served with water and ice. Turkish Raki is potent at 40-50% abv, so this dilution helps to make the taste more enjoyable. Adding water or ice cubes turns the drink a milky white colour, earning it the nickname ‘lion’s milk’- (Aslan sütü).
Raki is served in thin long glasses called ‘kadehs’ usually with one glass for the Raki itself and another for cold water.
How it tastes:
Raki’s flavour is often compared to black liquorice, only slightly sweet with a strong aniseed flavour and herbal notes. In cocktails it can pair well with sweet and sour notes like lime or pomegranate.
Global Possibilities
These and many more spirits from around the world have a long history, with cultural significance, specific drinking rituals and even medicinal properties. They can be enjoyed traditionally: drunk neat or diluted with water, or in a wide variety of cocktails.
Whether you are a professional bartender or a curious beginner, trying out these unique drinks can be a fun and exciting experience, helping to broaden your palate and invite experimentation.
If you’re interested in experimenting with bartending, why not try our Advanced Bartender’s Course, where are bartenders can talk to you more about their favourite global spirits and how to use them in drinks.
