Oh god…let my alcoholism shine right through on this one…
Don’t forget the America’s distilate: Moonshine! Made from corn.
Slivovice is common to this area. You have heard of it called ‘Plum Brandy’ or ‘Pear Brandy’ or ??? this liquor is made from distilling different fruits into a strong, normally clear, drink. You could probably consider many drinks to fall into this category: Grappa is ‘Grape Brandy’, Arak from Indonesia is ‘Coconut Brandy’, etc. etc.
Raki & Ouzo are the same things…As stated it’s the politics that get in the way.
Around here you have many types of Herbal liquors. Germany has its Jagermeister, Czech has its Fernet and Becherovka (sold in the USA as Carlsbad Liquor, Hungary has its Unicum and there are probably about 200 more in the Central Eatern European region with flavors ranging from chamomile to cinnamon to clove to ???
Absinthe is a mixture of Pernod(French anise liquor) steeped with wormwood so the flavour and tujone (a pychotropic similar to marijuana in chemical form) give it an extra kick. The old recipes had over 200 p.p.m. of tujone, the ones these days have about 10 to 20 p.p.m. The reason why it has such a kick is that the alcohol content of the modern stuff is 70% (140 proof).
Gin should be mentioned as a UK drink (I believe). Juniper berries give it its flavour.
Moutai is a liquor in China, if not THE state sponsored tipple.
Curacao is the capital island of the Netherlands Antilles and the blue triple-sec made from the peels of their oranges.
Rum is traditionally made from molasses in the Caribbean.
Gosh, many more, and I have no time to post. Going home to enjoy me some good, old fashioned fizzy water with a vitamin supplement…Sigh.