Country-Specific Unique Liquors to Try

When you’re ready to pour a drink, it’s tempting to stick with old favorites from the liquor cabinet. Whether it’s whisky, rum, gin, vodka, or Cognac, these familiar spirits are often top-of-mind. However, there are numerous regional spirits that are not only cherished within their own cultures but are also gaining popularity globally.

Many of these iconic spirits evolved from local resources, with producers making use of available ingredients—think barley in Scotland, grapes in France, and agave in Mexico. Others have fascinating backstories tied to colonization or medicinal origins.

Next time you seek a drink after a long day or plan to mix a cocktail, consider taking your taste buds on a journey around the world without needing a passport. Here, we present eye-opening spirits that are often overlooked yet sure to enhance your palate.

Brazil | Cachaça

Cachaça embodies Brazilian culture, akin to football and Carnival. Often mistaken for ‘Brazilian rum’, it is distinctly different, made exclusively from fresh sugar cane juice, adhering to strict production standards. The result is an aromatic spirit with zesty and herbal notes, enjoyed straight or in the popular Caipirinha cocktail.

This simple yet rustic drink has propelled cachaça into the limelight. While many bars offer modern takes on the Caipirinha, the classic remains unbeaten. Initially created in the 19th century as a remedy for vitamin C deficiency among European settlers, it has now become a global sensation.

To prepare a traditional Caipirinha, place fresh lime wedges and a spoonful of sugar in a glass and crush them with a muddler. This action releases the essential oils in the lime’s peel, enhancing the flavor. Fill the glass with ice, pour in a generous shot of cachaça, stir, and enjoy with a relaxed demeanor.

Cachaça has graced the Brazilian landscape for nearly 500 years since the Portuguese introduced sugar cane in the mid-1500s. Its name likely derives from ‘cagaça’, referring to the alcoholic foam produced during fermentation.

China | Baijiu

Baiijiu is a clear spirit from China and stands as the most widely consumed liquor globally. More baijiu is produced annually than all of the world’s gin, rum, tequila, vodka, and whisky combined. The term ‘baijiu’ (pronounced bye-joo) translates literally to ‘clear liquor’, and it holds a deep-seated significance in Chinese culture.

This spirit is primarily created from sorghum, a cereal grain that ranks among the world’s top five cultivated crops. Other grains may also be incorporated. The fermentation process takes place in open pits or jars, activated by ‘qu’, a unique culture comprised of grain, fungi, and microorganisms from each distillery. The result is a spirit that boasts an earthy, funky character unlike any other liquor.

Baijiu is believed to have originated over 2,000 years ago as a medicinal beverage, referenced by poets during the Tang dynasty around 850 AD. Traditional customs dictate that baijiu is served neat, at room temperature, in small cups, yet younger drinkers are increasingly enjoying it chilled or crafted into cocktails.

This spirit has also begun appearing on more Western bar menus as adventurous patrons and bartenders seek to explore its complex flavors. Ready to give it a try? You won’t be alone—1.4 billion people can’t all be wrong.

Peru | Pisco

Pisco is a brandy derived from fermented grape juice and often compared to grappa. However, it bears closer resemblance to Cognac, as both are made by distilling wine without aging. While Peru is commonly associated with Pisco, it is also produced in Chile.

This spirit has its roots in the 16th century when Spanish colonists brought it to South America. Named after the Peruvian town of Pisco, historically an essential port for the Spanish Empire, it gained popularity as Aguardiente de Pisco (meaning ‘firewater of Pisco’) once exported back to Spain.

In modern times, Pisco is a favorite among contemporary bartenders, commonly used in craft cocktails. Its signature drink, the Pisco Sour, is a creamy, citrus concoction that has captured the attention of many. Legend suggests that American expatriate Victor Morris crafted the Pisco Sour in a Lima bar as a twist on the classic Whiskey Sour.

To whip one up, combine pisco and freshly squeezed lime juice (using a 2:1 ratio) with a splash of sugar syrup and a single egg white in a shaker. Shake well, add ice, shake again until chilled, and strain into a coupe glass. Finish with a few dashes of Angostura bitters.

Japan | Shōchū

Often overshadowed by sake, shōchū is actually Japan’s true national spirit, consumed more frequently by locals. With alcohol levels generally lower at 20-25%, shōchū is versatile and integrated into everyday life.

Crafted from ingredients such as barley (mugi), sweet potato (imo), and rice (kome), the production of shōchū heavily relies on regional customs. Distilled rather than brewed (unlike sake), it offers a cleaner, drier taste profile. Enjoy it neat, on ice, mixed with water (mizuwari), or even with hot water (oyuwari).

Shōchū’s origins trace back over 500 years, particularly in the southern islands of Kyushu. Here, the influences of Chinese and Korean cultures shaped its evolution. Each variant offers distinct flavors—from the earthiness of imo to the light nuttiness of mugi.

This spirit is becoming a favorite in Tokyo’s cocktail bars and is increasingly finding its way into Western drink cabinets. Curious to explore? Start with a classic mugi shōchū on the rocks and redefine your idea of a nightcap.

Switzerland | Absinthe

This notorious green spirit has experienced a revival over the past two decades. Absinthe is crafted using a blend of herbs and medicinal plants, the most notable being wormwood, along with fennel, hyssop, and green anise. The term ‘absinthe’ derives from Artemisia absinthium, the plant’s Latin name.

After its creation in the late 18th century by Swiss physician Pierre Ordinaire, absinthe gained popularity in Paris as the favored drink of bohemian artists and writers, including Toulouse-Lautrec and Van Gogh. It was notorious for its high alcohol content and rumored hallucinogenic properties, leading to widespread bans by the 1920s.

Now, absinthe is legal and thriving. While it can be enjoyed neat, it more commonly appears in cocktails, like the Sazerac, where it serves as a glass rinse before the drink is prepared.

Redeemed from its scandalous past, absinthe is now a beloved ingredient among bartenders.

Georgia | Chacha

Known as ‘Georgian grappa’, chacha is a strong, clear spirit crafted from the residual grapes from winemaking—skins, seeds, and stems. With an alcohol content usually ranging from 40-60% ABV, it holds a prominent place in Georgian culture. Traditionally homemade, chacha is a staple during family gatherings and festive celebrations.

The name ‘chacha’ originates from the Georgian term for ‘grape pomace’. Once considered moonshine, the past two decades have seen a rise in premium, artisanal chacha that can even be aged in oak or infused with various herbs and fruits.

Served neat in small glasses, chacha pairs wonderfully with bites of salty cheese or pickled vegetables. At a Georgian supra (feast), prepare for a toastmaster to pour liberally as part of the celebration.

This spirit embodies both ritual and community, offering more than just flavor; it brings people together.

Haiti | Clairin

Clairin represents the heart and soul of Haiti, characterized by its raw and rustic qualities. Think of it as a more untamed cousin of rum. Crafted from fresh sugarcane juice—as opposed to molasses—and wild fermentation with native yeasts, clairin is made in small distilleries, often employing methods passed down for generations.

Unlike most commercial rums, clairin is hyper-local, with each batch reflecting its unique terroir, cane variety, and the idiosyncrasies of open-air fermentation. It resembles natural wine in spirit form—cloudy, potent, and unapologetically unfiltered. Expect grassy, earthy notes with an occasional funk that rum aficionados adore.

Traditionally, clairin is enjoyed neat in Haiti, often directly from the still in remote villages. However, it’s increasingly recognized by bartenders worldwide for adding depth to tropical cocktails or providing a unique twist to classic recipes like the Daiquiri.

If you appreciate spirits rich in character, heritage, and remarkable flavors, clairin may soon become your drink of choice.