Ancient Celtic settlers brought this honey-based drink to Brittany.

Romania's all-occasion plummy spirit.

Long relegated to moonshine jars, aged corn whiskey is finally getting respect outside Kentucky.

Cold mornings in the Andean Highlands are best met with a steaming cup of this sweet, purple drink.

“To die dreaming” tastes like an orange creamsicle.

Caribbean tree bark gives this drink its bittersweet flavor.

With this Dutch liqueur, you can now drink licorice.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Christmas in Northeast Pennsylvania calls for “the Champagne of the Coal Region.”

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

You can have your syrup and drink it, too.

Artichokes form the backbone of this vegetal liqueur.

Brewers freeze their beer to make this high-octane, sweet style.

This traditional Southern pairing captures sweet and salty in a single bottle.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

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

Recently introduced to France, it's the color of pool water.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

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

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

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

Consisting of spiced, curdled milk and lots of alcohol, this boozy bedtime drink dates back to the Middle Ages.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

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