| Process | Alcoholic Drink | % Correct |
|---|---|---|
| Made by fermenting grapes with yeast | wine | 99%
|
| Made by distilling fermented cereal grains or potatoes | vodka | 91%
|
| Made by brewing fermented cereal grains and flavored with hops | beer | 87%
|
| Made by distilling fermented mash from barley, corn, rye, or wheat | whiskey | 84%
|
| Made by fermenting and distilling only the blue agave plant | tequila | 76%
|
| Made by predominantly flavoring any distilled agricultural spirit with juniper berries | gin | 75%
|
| Made by fermenting and distilling sugarcane juice or sugarcane molasses | rum | 75%
|
| Made by fermenting the juice of apples | cider | 70%
|
| Made by brewing fermented polished rice in Japan | sake | 67%
|
| Made by distilling mash that is more than 50% corn and aging in oak barrels | bourbon | 44%
|
| Made by fermenting honey with water | mead | 44%
|
| Made by distilling any fermented fruit juice | brandy | 41%
|
| Made by distilling any spirit and then infusing with fruits, herbs, nuts, creams, or spices | liqueur / schnapps | 34%
|
| Made by distilling an agricultural spirit and flavoring with anise and wormwood | absinthe | 32%
|
| Made by distilling fermented rice or sweet potatoes in Korea | soju | 32%
|
| Made by distilling fermented white grapes from a specific region in France | cognac | 29%
|
| Made by distilling fermented grape pomace and flavoring with anise in Greece | ouzo | 29%
|
| Made by fermenting and distilling any type of agave | mezcal | 24%
|
| Made by infusing fortified wine with various herbs, roots, and spices | vermouth | 18%
|
| Made by distilling fermented grains/potatoes and flavored with caraway/dill seed in Scandinavia | aquavit / akvavit | 10%
|
| Made by fermenting the sap of palm trees | toddy / palm wine | 7%
|