Vodka is a clear, neutral spirit traditionally made from fermented grains, such as wheat, rye, or corn, though potato vodka remains available and is still produced in certain regions. While potato-based varieties are often associated with a slightly richer mouthfeel, most modern vodkas are primarily grain-based due to cost efficiency and consistency in production. Unlike many spirits, vodka is valued for its purity and lack of strong flavor, making it a versatile base for cocktails and mixed drinks. Its neutral profile comes from both the choice of raw materials and the distillation process, which removes most flavor compounds. Originating in Eastern Europe—particularly Russia and Poland—vodka has grown into one of the most widely consumed spirits in the world.

Rye whiskey is a grain-based spirit in which rye makes up at least 51% of the mash bill, with the remainder often being corn and malted barley. Known for its spicier, drier flavor compared to bourbon, rye whiskey has a long history in both the United States and Canada, though the two countries have different definitions and production traditions.

Rum is a sugarcane-based spirit, most often distilled from molasses, a byproduct of sugar production, though some varieties use fresh sugarcane juice. It is produced across the Caribbean, Central and South America, and in other tropical regions around the world. Its flavor can range from light and clean to dark and robust, depending on distillation style, aging, and base ingredient. Light rums are often used for mixing, while aged and dark rums are enjoyed neat or in spirit-forward cocktails.

Bourbon is an American whiskey with a mash bill containing at least 51% corn, giving it a naturally sweeter profile than rye whiskey. By law, it must be produced in the United States, distilled to no more than 160 proof (80% ABV), entered into new, charred oak barrels at no more than 125 proof (62.5% ABV), and bottled at a minimum of 80 proof (40% ABV). While not legally required, much of the world associates bourbon production with Kentucky.

Gin is a grain-based spirit flavored predominantly with juniper berries, which give it its signature piney aroma, along with a variety of other botanicals such as coriander, citrus peel, angelica root, and cardamom. While its base is similar to vodka, gin gains its identity from these botanicals, which are either steeped in the spirit or vapor-infused during distillation.

Tequila is a distilled spirit made exclusively from the blue Weber agave plant, primarily grown in the Mexican state of Jalisco and a few designated surrounding regions. It is protected by denomination of origin laws, meaning it can only be called “tequila” if it meets strict production and geographic requirements. The heart of the agave plant, called the piña, is harvested, cooked, and crushed to extract its sweet juice. Unlike grain-based spirits, tequila derives its flavor and character from the agave, resulting in a distinct earthy, peppery, and sometimes citrusy profile.

Brandy is a spirit distilled from wine or fermented fruit juice, most commonly grapes. Its name comes from the Dutch “brandewijn,” meaning “burnt wine.” Brandy can be made anywhere, but certain regions produce iconic varieties, such as Cognac and Armagnac in France, both of which are protected by strict appellation laws. Brandy tends to be rich, smooth, and fruit-forward, often served as a sipping spirit or after-dinner drink.

Scotch whisky is a malt or grain whisky made in Scotland under strict regulations that govern its ingredients, production, and aging. By law, it must be distilled in Scotland, aged for at least three years in oak barrels, and bottled at no less than 80 proof (40% ABV). Its distinct character comes from the use of malted barley, unique Scottish climate, and often the presence of peat smoke, which imparts an earthy, smoky flavor to certain styles.