The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

Fermenting tubers with spices, eggshells, and sugar creates a fizzy, wassail-flavored drink.

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

Anyone for a shot of “Black Death”?

Invented in Scotland in the late 1800s, this syrupy “instant coffee” is now a beloved baking ingredient.

This Cabernet Sauvignon is out of this world.

Who said vineyards have to grow grapes?

This curry celebrates Japan's maritime history.

This British temperance tonic is now a Ramadan favorite.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Only a few breweries still make smoky beer in this classic German style.

A Newfoundland brewery makes beer from glaciers that float along the shore.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

A bit of the past bubbles up in Israel's reinvention of its classic summer sipper.

A taste of home for Manitobans.

The essence of Canada's eastern coastline, distilled.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

A Canadian spirit made with Newfoundland's beloved berry.

Bishop's Vineyard makes its products from grapes grown in California graveyards.

This tangy East Coast spread is becoming increasingly hard to find.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

A spirit that toasts a time when proofing your liquor meant setting it aflame.