05:38 13-12-2025

A world tour of national drinks: stories, rituals and taste

Explore national drinks of the world—from sake and tequila to mate and mint tea. Discover their origins and rituals, and how these beverages shape culture.

© A. Krivonosov

National drinks are woven into the culture and traditions of countless countries. They mirror history, climate and even national character. Every nation cherishes its signature pour, whether it’s Ethiopia’s invigorating coffee, China’s brisk tea or France’s refreshing wine. In this piece, we set off on a world tour to see which beverages became calling cards of different states, how they emerged and the role they play day to day. Along the way, we look beyond headline alcohol and soft drinks to regional specialties that reveal just how diverse our world really is.

Japan — sake

Sake, or nihonshu, is Japan’s national alcoholic drink, brewed by fermenting rice with water, yeast and koji mold. The rice is carefully polished to remove outer layers and leave the starch core, a step that shapes quality. During fermentation, starch becomes sugar and then alcohol. Styles range from junmai (pure rice sake) to ginjo (soft and aromatic). It can taste sweet or dry and is served warm or chilled depending on season and personal preference.

In Japan, sake flows not only at everyday tables but also in rituals and celebrations, from Shinto ceremonies to weddings, where it stands for purification, harmony and good fortune.

Mexico — tequila, mezcal

Tequila, Mexico’s emblematic spirit, is made from blue agave that grows chiefly in Jalisco. The heart of the plant, the piña, is baked, crushed and fermented; the juice is then distilled twice for that unmistakable character. Categories include blanco (unaged), reposado (aged up to a year in oak) and añejo (aged over a year). Tequila is a fixture of festivities such as the Day of the Dead and a point of national pride, often sipped with salt and lime or mixed into classics like the Margarita.

Mezcal is another traditional Mexican spirit, crafted from various agave species rather than only blue agave. Its roots stretch back to precolonial times. The piñas are roasted in earthen pits, lending a distinctive smoky note before crushing, fermenting and distilling. Styles span joven (young, unaged) to añejo (barrel-aged). Often mistaken for tequila, mezcal offers a broader, more layered flavor thanks to its production methods. It holds deep cultural weight, tied to Indigenous traditions and rituals, and is enjoyed neat or in cocktails for its aromatic intensity and strength.

Brazil — cachaça

Cachaça, often dubbed Brazil’s rum, is distilled from fermented fresh sugarcane juice. Its story reaches back to colonial days, when cane shaped the country’s economy. There are two main styles: branca (or prata), unaged and clear, and amarela, aged in wood for a rounder, richer profile.

Most famously, cachaça anchors the Caipirinha—cachaça, sugar and lime—a cocktail that channels the spirit of Brazilian festivities, Carnival and samba. With fruity and spicy nuances, cachaça is both a cultural staple and a celebrated export.

France — wine

Wine is inseparable from France’s culture and cuisine. The country ranks among the world’s great producers and exporters, with regions like Bordeaux, Burgundy, Champagne and Provence defined by their distinctive styles. Wines are classified by region, grape and production method, opening a vast spectrum of aromas and taste.

From red and white to rosé and sparkling—Champagne being a particular point of pride—each bottle reflects its terroir of climate, soil and terrain. Tradition is prized, with time-honored techniques living alongside modern methods.

Wine accompanies everyday meals and milestone moments alike. It embodies elegance, finesse and a zest for life—no wonder it feels like a cultural touchstone in France.

Russia — vodka, kvass

Vodka is Russia’s national spirit and a pillar of its cultural heritage. Made by distilling ethyl alcohol—typically from grain or potatoes—with water, vodka is generally neutral in taste and aroma, which makes it equally at home neat or in cocktails.

Its history runs deep, and it has long been part of ceremonies and celebrations—family feasts, weddings and beyond—where it stands for hospitality and togetherness. Despite simple ingredients, quality hinges on careful purification and filtration. Traditionally served chilled and paired with hearty snacks, vodka is shorthand for Russian conviviality and a sense of shared history.

Kvass is a time-honored Russian staple with broad, cross-class appeal. This low-alcohol drink is fermented from rye bread or flour with malt, yeast and sugar. Refreshing with a gentle tang and typically up to 1.2% alcohol, it has been enjoyed for over a millennium, in both daily life and at festive tables.

Kvass is closely tied to notions of tradition and simplicity, made by peasants and nobility alike, and cherished in summer for its cooling character. It even anchors dishes like okroshka, the classic cold soup. Its distinct taste and modest benefits have kept kvass at the heart of Russian cuisine for centuries.

China — baijiu

Baijiu is China’s traditional national spirit—a potent distillate typically made from grains such as sorghum. Bottled anywhere from 35% to 60%, it ranks among the world’s strongest. The name literally means “white alcohol,” and its cultural roots run deep, integral to rituals and holidays.

Production uses a special fermentation starter that gives baijiu its hallmark aroma. Styles vary widely, from sweeter profiles to bold, spicy expressions. It’s customary at weddings and business banquets, poured into small cups and taken in a single sip as a sign of respect—an emblem of Chinese hospitality and social custom.

South Korea — soju, makgeolli

Soju is South Korea’s national spirit, traditionally distilled from rice but also made from barley, wheat or even potatoes. At 16%–25% ABV, it’s gentler than many hard liquors, which helps explain its broad appeal at home and abroad. With a smooth, faintly sweet taste, it’s typically enjoyed neat in small glasses.

Soju is central to the etiquette of Korean table culture, especially at family and business gatherings. There are firm rules: younger guests pour for elders and look aside when drinking. It also finds its way into mixed drinks—like a soju-beer combo—and pairs readily with snacks. It’s a social lubricant in the best sense, fostering connection and group spirit.

Makgeolli is a traditional, lightly alcoholic rice wine at about 6%–8% ABV. Made by fermenting cooked rice, water and the nuruk starter, it’s milky, slightly sweet and pleasantly tangy. Long linked with rural life and post-work relaxation, makgeolli has surged back in popularity among younger crowds and visitors, thanks to its soft profile and distinctive look.

Served in metal bowls and often accompanied by dishes like pajeon (savory pancakes), makgeolli speaks to Korean hospitality and identity.

Scotland — Scotch (Scotch whisky)

Scotch—Scotland’s national spirit—comes from distilled malted barley, aged at least three years in oak barrels for its signature depth and aroma. Bottled at around 40%, it relies on just three ingredients: water, malt and yeast.

Styles include single malt, blended and grain, each shaped by the region it comes from. More than a drink, Scotch is part of Scotland’s identity and lore, raised at celebrations like Hogmanay and held up as a symbol of craft and pride.

Turkey — rakı

Rakı, Turkey’s traditional anise-flavored spirit, turns milky white when mixed with water—hence its nickname, “lion’s milk.” Typically 40%–50% ABV, it’s made by distilling grape spirit with aniseed.

Rakı has a ritual all its own. It’s poured at leisurely meze spreads—cheese, olives, fish, vegetables—where conversation takes center stage. Enjoyed neat or diluted to soften its strength and open the anise notes, it’s closely associated with warm gatherings and the country’s ethos of hospitality.

Finland — Koskenkorva

Koskenkorva is Finland’s national spirit, a vodka distilled from high-quality Finnish barley and pristine spring water. At about 40% ABV, it’s robust yet notably clean, thanks to meticulous distillation. Named for the village where it’s produced, Koskenkorva is often grouped with vodka but stands apart through its specific purification approach and local character. Beyond the classic bottling, flavored variants—berry, fruit and more—are common.

It’s sipped neat or mixed into cocktails, and it reliably turns up at Finnish holidays and traditional tables—a quiet nod to nature and straightforward hospitality.

India — lassi (yogurt drink), arrack

Lassi is a classic Indian yogurt-based drink, prized for being both refreshing and nourishing. There are two main styles: sweet (with sugar or fruit, like mango) and savory (with salt and spices such as cumin and mint). Always built on yogurt and water, plus spices or sweeteners, it’s creamy and gentle.

Lassi is a go-to for quenching thirst in the heat and for balancing spicy food—the yogurt takes the edge off. In some regions, rose water or saffron adds a fragrant twist. It’s a staple across northern India, present at everyday meals and celebrations, a simple symbol of welcome and well-being.

Arrack is a traditional spirit found in India and across South and Southeast Asia. In India it’s distilled from fermented sugarcane, coconut sap or rice, depending on region. Its strength typically ranges from about 30% to 50% ABV. With a robust, slightly astringent profile and deep roots in rural communities, arrack appears at rituals and festivities. It’s enjoyed neat or blended with water or fruit juices.

Czechia — Pilsner beer

Pilsner—the golden lager born in Plzeň in 1842—has become Czechia’s calling card. Clear, bright and lightly bitter with Saaz hop aroma, it set the standard for a style now beloved worldwide. Brewed from quality barley, soft water and aromatic hops, it showcases precision and restraint.

Beer is central to Czech culture and daily life, and Pilsner holds a special place for both quality and historical significance. Served cold in tall glasses and best enjoyed in pubs among friends, it encapsulates time-honored brewing and a generous, sociable spirit.

Cuba — rum

Rum is Cuba’s signature spirit and a thread through its history. Made from sugarcane byproducts such as molasses and juice, it’s fermented and distilled, then aged in oak to develop anything from light, smooth notes to deeper, darker complexity—time being the key variable.

Labels like Havana Club and Santiago de Cuba are known far beyond the island, and Cuban rum forms the backbone of classics like the Mojito, Daiquiri and Cuba Libre—drinks that evoke sunshine, dance and easygoing island rhythms. Rum is both a cultural symbol and a link to the country’s colonial past and sugar economy, and it remains a source of national pride and global demand.

Argentina — mate

Mate, beloved in Argentina and across much of South America, is brewed from dried, ground yerba mate leaves with hot (not boiling) water. It’s sipped through a bombilla (metal straw) from a dedicated vessel.

With a pleasantly bitter taste and a wealth of nutrients like vitamins and antioxidants, mate has a natural lift from mateine, a stimulant akin to caffeine. Yet what stands out most is the ritual: the shared cup passed around a circle, a quiet act of camaraderie and conversation. Sweeteners like sugar or honey—and herbs—are optional, but the sense of community is non-negotiable.

Morocco — mint tea

Mint tea is Morocco’s national drink and a byword for welcome. It’s brewed from Gunpowder green tea, fresh mint and plenty of sugar. The preparation itself is a small ceremony: pouring the tea from pot to glass and back again to deepen flavor and build a light foam on top.

Poured everywhere from family tables to official meetings, mint tea refreshes in the heat with its cool sweetness. Served in small glasses and savored slowly, it’s more than a daily beverage—it’s a marker of identity that brings people together and extends warmth to guests.

Spain — sangria, horchata (orxata)

Sangria blends wine with fresh fruit, juice and sometimes a dash of spirits like brandy. Its name comes from sangre—“blood”—a nod to the deep red hue of versions made with red wine. It shines in summer, served well chilled.

Recipes vary widely—think citrus, apples, peaches and berries, or even white or sparkling wine for a sangria blanca. Poured into big pitchers and made for sharing, sangria captures an easygoing Spanish way of life: joy, openness and company.

Horchata (orxata), especially beloved in Valencia, is a plant-based drink made from tiger nuts (chufa), water and sugar. Milky-white with a creamy texture, it’s traditionally served cold for maximum refreshment in the heat.

Often enjoyed with elongated pastries called fartons for dunking, horchata is both tasty and considered wholesome—chufa is rich in vitamins and antioxidants. It’s a local staple and a proud piece of Valencia’s gastronomic everyday.

Sweden — glögg (mulled wine)

Glögg is Sweden’s winter warmer, especially around Christmas. This mulled drink starts with red wine or a stronger base like vodka or aquavit and simmers with spices—cinnamon, cloves, cardamom, ginger—plus sugar, orange zest and often almonds and raisins.

Served hot with seasonal treats such as ginger cookies or saffron buns, glögg is shorthand for coziness and festive cheer—an invitation to linger when the nights turn long.

Germany — beer

Beer is Germany’s national beverage and a living tradition. The country is renowned for diversity—lagers, Pilsners, Weissbier (wheat beer), Bock and more. The Reinheitsgebot, the 1516 beer purity law, famously limited ingredients to water, barley and hops, a testament to restraint and quality.

Beer is woven into daily routines and festivities. Oktoberfest in Munich draws enthusiasts from across the globe, where special festbiers are poured for the occasion. In beer halls and gardens, mugs clink alongside pretzels, sausages and sauerkraut. German beer stands for craftsmanship, continuity and a shared cultural bond.