This midwinter food festival honors Iceland's pagan history.

On the island of Mallorca, locals celebrate their viticulture with parades, grape-stomping contests, and a massive fruit fight.

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

Get ready to feel the burn.

Germans turn up for a rare, pointed cabbage.

Presidents and popes loved this cocaine-infused wine.

The caffeinated wine is made by British monks and loved by Scottish criminals.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

In Czechia, a foamy beer is a sweet and creamy treat.

Beer meets soda in this refreshing Estonian brew.

In medieval Germany, drinkers followed a star to local lager.

This is what happens when a bartender spices up a classic fisherman's coffee cocktail.

After a long day of skiing, you deserve caffeine, fire, and alcohol—at the same time.

A citrusy cream soda with a hint of rust outsells Coca-Cola in Scotland.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

Tarragon provides the herbal kick to this neon-green Georgian soda.

The best place to find the “nectar of the gods” is Holy Island.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

The ultimate in nutty brews.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

Traditional Tuvan booze is made from milk and distilled in a hollowed-out tree trunk.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.