To taste the oldest wine still in production, head to Cyprus.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

Ancient Celtic settlers brought this honey-based drink to Brittany.

The fiery fruit brandy of the Balkans.

Romania's all-occasion plummy spirit.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

The world's northernmost commercial brewery makes beer with water from a glacier.

Artichokes form the backbone of this vegetal liqueur.

Brewers freeze their beer to make this high-octane, sweet style.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

Anyone for a shot of “Black Death”?

This French fortified wine is left outside for a year, aging amid rain and swinging temperatures.

Recently introduced to France, it's the color of pool water.

It's not Icelandic Christmas without two sodas in one cup.

This British temperance tonic is now a Ramadan favorite.

Only a few breweries still make smoky beer in this classic German style.

Consisting of spiced, curdled milk and lots of alcohol, this boozy bedtime drink dates back to the Middle Ages.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

This Finnish licorice liqueur is as black as ink and as salty as seawater.