ideas for spirits relating to heritage
East Asia
China: Baijiu (including Kaoliang liquor),(sorghum, rice, wheat, barley, millet)
Japan: Sake, Shōchū (including Awamori) (rice, barley, sweet potatoes, buckwheat), Japanese whisky
South Korea: Soju[4] (rice, barley, corn, potato, sweet potato)
Europe
Bosnia and Herzegovina: Rakija (fruit: apples, plums, pears)
Croatia: Rakija (fruit: plums, pears) and Pelinkovac
Cyprus: Zivania (wine or grape residue left over from winemaking) and Commandaria (sweet dessert wine)
Czech Republic: Becherovka (herbs) or Slivovice (plums)
Finland: Koskenkorva Viina (grain (barley) and Finlandia vodka (barley)
France: Calvados (apple brandy from Normandy); Armagnac and Cognac, Pastis
Germany: Schnapps (fruit) (in the South), Korn (in the North)
Greece: Raki (Ρακί ή Ρακή), produced from fruit. Ouzo (distilled 96 percent pure ethyl alcohol and Anise). Crete: Tsikoudia (pomace raki). Mainland Greece: Tsipouro (pomace raki)
Ireland: Irish whiskey (fermented mash of cereal grains), Poitín (malted barley grain)
Italy: Grappa (pomace and grape residue left over from winemaking), Limoncello, Amaretto, Amaro, Fernet, Mirto, Alchermes, Aperol, Campari, Cynar, Frangelico, Maraschino, Rosolio, Sambuca, Strega
North Macedonia: Rakija and Mastika (Typically, red and/or white grapes. Plums used in some areas such as Kichevo. Mastika is anise and herb flavored rakija
Montenegro: Rakija (Loza), produced from red grapes
Netherlands: Jenever (Malt and Juniper)
Norway: Akevitt (must be distilled from Norwegian potatoes and aged for a minimum of six months in oak casks to be labeled "Norwegian Akevitt" unlike Danish and Swedish akvavit, which is commonly grain-based and unaged)
Poland: Nalewka, Krupnik, Vodka (grain, rye, wheat, potatoes, or sugar beet Molasses), and, during the era of the Polish-Lithuanian Commonwealth, mead
Portugal: Madeira wine, Port wine, Ginjinha, Jeropiga, Licor Beirão, Bitter almond liqueur and Madeiran rum.
Russia: Vodka (grain, rye, wheat, potatoes, or sugar beet molasses)
Serbia: Rakija (šljivovica in particular)
Switzerland: Absinthe, Goldschläger, Pflümli, Poire Williams, Kirsch
Scotland : Scotch whisky, particularly Single malt whisky is considered the national drink of Scotland.
Ibero America and Caribbean
Argentina: Wine, fernet con coca (cocktail) hesperidina (apéritif)
Belize: Rum (sugarcane molasses)
Costa Rica: Guaro (sugarcane)
Cuba: Rum (sugarcane molasses)
Dominican Republic: Rum and Mamajuana
Ecuador: Aguardiente (sugarcane)
El Salvador: Guaro (sugarcane)
French West Indies: Rhum (sugarcane)
Guatemala: Rum, and Cusha
Honduras: Guaro
Panama: Seco Herrerano (sugarcane)
Paraguay: Caña blanca (sugarcane)
Puerto Rico: Pitorro, Rum
Trinidad & Tobago: Rum (sugarcane)
Uruguay: Grappamiel (grape pommace, honey), Grappa (grape pommace, originally Italian), espinillar (sugar cane)
Venezuela: Rum (sugarcane), Miche andino(brown sugar) and cocua (agave cocui)
Northern America
Bermuda: Rum
United States: Bourbon Whiskey, Rye Whiskey, New-England style Rum, Brandy
Oceania
South Asia
Two kinds of Arrack from Sri Lanka
Bangladesh: vodka and brandy from Carew, toddy (palm wine) (pronounced tari in Bengali)
India: Rum (Old Monk)[citation needed], Feni (Cashew or coconut)[citation needed], Toddy (palm wine)[citation needed], tharra[citation needed], Chandr Haas
Southeast Asia
Bottles of Sombai infused rice wine with hand-painted images of Angkor temples
Indonesia: Arak (Bali), Tuak (Sumatra & Java), Moke (Flores), Sopi (Ambon & Nusa Tenggara), Cap Tikus (Manado), Ballo (Toraja), Swansrai (Papua)
Laos: Lao-Lao (Lao: ເຫລົ້າໄຫ) is a Laotian rice whisky produced in Laos. Along with Beerlao, lao-Lao is a staple drink in Laos.
Thailand: Lao Khao, Sato, Mekhong whiskey (95% sugarcane/molasses and 5% rice), Mekhong, Namtanmao, Sang Som
Vietnam: Rượu đế (glutinous or non-glutinous rice) and Rượu thuốc (herbs and raw animals)
West Asia
Toasting with rakı, in typical rakı glasses