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What's your poison?
Can you pick the drink that would be produced by the described method?
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When answering other questions should be taken into account. These are not definitive production methods. For example Vodka can be produced from many sources of sugar.
Grapes are crushed, pressed, and then fermented with yeast.
Grapes are crushed, fermented with yeast, and then pressed.
White wine undergoes secondary fermentation in the bottle.
Juice from pressed Apples is fermented.
Juice from pressed Pears is fermented.
Wine is distilled to produce a spirit.
A neutral spirit is flavoured with Juniper berries.
Gin is steeped with Blackthorn drupes.
Malted barley is fermented, distilled, and matured in casks.
Corn is fermented, distilled, and matured in new oak barrels.
Wormwood, sweet fennel, and green anise are macerated in base alcohol and then re-distilled.
Anise is added to distilled spirit alcohol to flavour, then watered down to target ABV.
Rice is steamed then fermented with yeast and other microbiota to break the starches down into sugar for fermentation.
Spirit is distilled from potatoes.
Andalusian white wine is fortified with grape spirit and then aged.
Portuguese wine is fortified with a neutral grape spirit and then aged.
Sugar-cane by-products are fermented, distilled, and aged in oak casks.
Juice from blue agave is fermented and distilled.
Malted barley and malted wheat are top-fermented with yeast.
Pale malts are fermented with a large amount of hops.
Malts are bottom-fermented at low temperatures.
Malts are warm-fermented (15-24°C 60-75°F) with brewers yeast.
Irish whiskey and cream are blended.
Coffee beans, Jamaican rum, vanilla, and sugar are blended.
Spirit is flavoured with the dried peel of the laraha citrus fruit.
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