While out with friends last night at a Mexican restaurant we started discussing the source of the adult beverages we were consuming. We eventually determined that Tequila comes from something called an Agave plant (thanks Cecil) but this didn’t tell us much since we still don’t know what an agave plant is. We then started discussing the source of various drinks and came up with the following list.
[ul][li]Beer - “Grains” (Wheat, Oats, Barley, Rye) + Hops (What are Hops?)[/li][li]Wine - Grapes or “Berries”[/li][li]Cider - Apples[/li][li]Tequila - Agave (What is Agave?)[/li][li]Vodka - Potato[/li][li]Saki - Rice[/li][li]Rum - Sugar Cane[/li][li]Whiskey - “Grains” + Corn[/li][li]Gin - “Grains” + Juniper Berries (?)[/li][li]Bourbon - Whiskey made in Kentucky[/li][li]Cognac - Distilled Wine[/ul][/li]A few questions. Is this list correct? Are we missing anything? We also started speculating on what other things you could ferment to make drinks out of. (We were joking about coffee beans or peanuts). What property is it which makes a substance suitable for fermentation and turning into an
alcoholic beverage? (We guessed high in sugars or carbs.) Any home brewers or chemists out there?
“You can’t run away forever; but there’s nothing wrong with getting a good head start.” — Jim Steinman