MindMap Gallery Types of Alcoholic Beverages Available in South Korea
South Korea is known for its vibrant drinking culture and diverse range of alcoholic beverages. This mind map aims to explore the various types of alcoholic drinks that are popular and widely available in South Korea, providing a comprehensive overview of the country's drinking scene.
Edited at 2023-05-03 23:53:19Types of alcoholic beverages available in South Korea
Fermented
Fruit
Eastern
Brewed with Plums
매실주
Brewed with Berries
복분자주
Brewed with Grapes
머루포도주
Western
Brewed with Grapes
Wine
Long contact with skins, Brewed with Red grapes
Red wine
Light-bodied
Pinot Noir
Grenache
Barbera
Gamay
Medium-bodied
Merlot
Syrah (= Old world Shiraz)
Tempranillo
Nebiolo
Malbec
Sangiovese
Full-bodied
Cabernet Sauvignon
Shiraz (=New world Syrah)
Zinfandel
No contact with skins, Brewed with Red and White grapes
White wine
Sweet (Sweetest on top)
Auslese Riesling
Moscato
Spätlese Riesling
French Pinot Gris
Chenin Blanc
Dry (Driest on the bottom)
Chardonnay
Semillon
Trebbiano
Sauvignon Blanc
Vermentino
Pinot Grigio
Albariño
Grenache Blanc
Chablis
Short contact with skins, Brewed with Red grapes
Rosé wine
Long contact with skins, Brewed with White grapes
Orange wine
Carbonated wine
Sparkling wine
French, made in Champagne, using méthode champenoise
Champagne
French, outside of Champagne, using méthode champenoise
Crémant
French, outside of Champagne, not using méthode champenoise
Mousseux
Italian, made from Prosecco grapes
Prosecco
Italian, made in Trento
Trento DOC
Italian, made in Asti
Asti Spumante
Spanish
Cava
Portuguese
Espumante
Brewed with Squeezed Frozen grapes
Ice wine
Brewed with Raisined, Rotten grapes (Noble rot, with grey fungus)
Botrytized wine
Brewed with Apples
(Apple) Cider
Apple wine (difference with cider = not carbonated)
Brewed with Peaches
Peach Cider
Brewed with Pears
Perry
Brewed with Plums
Plum wine
Brewed with Cherries
Cherry wine
Brewed with Pomegrenates
Pomegrenate wine
Brewed with Currants
Currant wine
Brewed with Elderberries
Elderberry wine
Grain
Eastern
Brewed with Rice
Simple Filtering
탁주
Not mesh-filtered
이화주
감향주
사절주
Mesh-filtered
막걸리
합주
감주
하절주
Rebrewed with rice lees(술지게미)
모주
Siphoning
청주
Made in 경주 with only 찹쌀(glutinous rice)
법주
교동법주
백일주
Made in 한산
소곡주
Made from 단양주(막걸리)
동동주
Herbs added OR grains other than rice added OR over 1% of Nuruk added
약주
Chrysanthemum added
국화주
Rhododendron added
두견주
Pine sprouts added
송순주
Lotus leaves added
연엽주
Ginseng added
인삼주
Sake
Futsū-shu (Normal)
Unpasteurized
Namazake
Undiluted
Genshu
Unfiltered
Muroka
Mesh-filtered
Nigorizake
Filtered, not precipitated
Origarami
Filtered, Precipitated
Seishu (Legal definition of "Sake")
Aged
Not aged in wooden casks
Koshu
Aged in wooden casks
Taruzake
Tokutei meishō-shu (Specially Designated)
No rice polishing
Junmai-shu
Rice polishing(도정) to 60% or less
Junmai Ginjo-shu
Rice polishing(도정) to 50% or less
Junmai Daiginjo-shu
Huángjiǔ
Seasoned and flavored
Liàojiǔ
Filtered
Mǐjiǔ
Add medicinal herbs
Fújiàn nuòmǐ jiǔ
Western
Brewed with Malted Grains(usually barley)
Beer
Use Top-fermenting Yeasts
Ales
Brewed from 100% brown malt (oven-baked malt)
Brown ale
Brewed mainly from brown malt and other dark malts (stout malt, chocolate malt, black malt)
Porter
Porter with higher abv = Stout Porter (a.k.a. Stout)
Brewed from pale malt (dried malt)
Pale ale
Brewed from pale malt (dried malt), Extra hops added
India Pale Ale (IPA)
More hops & More abv = Double/Triple IPA
Brewed almost entirely from pale malt, no dark malts, less hops
Golden Ale = Blonde Ale (i.e. a lighter-colored pale ale)
Over 5% abv, usually between 7% and 11%
Strong Ale (Scotch ale, Old ale, Burton ale)
Brewed with malted wheat instead of barley
Weizenbier, Hefeweizen
Brewed with amber malt
Brown Porter (Reddish color)
Use Bottom-fermenting Yeasts
Lagers
Pale malts, filtered before brewing
Helles (Hell) Lager
Dark malts(Munich malts)
Dunkel (Dunkles) Lager
Stronger dark lager = Bock
Even stronger = Doppelbock, Wheat version = Weizenbock
Heavily hopped lager
Pilsner (Pilsener)
Others
Eastern
Brewed with Tea
Kombucha
Western
Brewed with Honey
Mead
Brewed with Agave Americana
Pulque
Distilled
Fruit
Not mixed / Mixed with water
Distilled Wine
Brandy
from Armagnac(France)
Armagnac (Delord, Montal, Marie Duffau, Chateau de Laubade)
min. 1 year ageing
VS
min. 4 year ageing
VSOP
min. 10 year ageing
XO
Hors d'âge (Usually considered better than XO)
from Cognac(France)
Cognac (Henessy, Rémy Martin, Martell, Courvoisier)
youngest brandy is min. 2 years
VS
youngest brandy is min. 4 years
VSOP
youngest brandy is min. 6 years
Napoléon
youngest brandy is min. 10 years
XO
youngest brandy is min. 14 years
XXO
Hors d'âge (Same as XXO, but higher quality)
Distilled fermented Pomace(Wine leftovers/와인 찌꺼기)
Marc = Grappa = Orujo
Distilled fermented Fruits
Fruit brandy
Applejack, Cider brandy, Coconut brandy, Kirschwasser, Pálinka/Pálenka, Țuică
Maraschino (from Marasca cherries in Croatia)
Mixed with fermented alcohol
Mixed with sweet liquids
Mixed with sugar
Crème liqueur
Add Chocolate
Crème de Cacao
Add mint
Crème de menthe
Add blackberry
Crème de mûre
Add black currant
Crème de cassis
Grain
Not mixed / Mixed with water
Grain, Charred Oak Barrels
Whiskey
from the U.S.
at least 51% corn, aged in new charred oak barrels
Bourbon whiskey
at least 80% corn, not aged or aged in uncharred/used barrels
Corn whiskey
at least 51% malted barley
Malt whiskey
at least 51% rye
Rye whiskey
at least 51% malted rye
Rye malt whiskey
at least 51% wheat
Wheat whiskey
from Canada
Similar to above (U.S.)
from Scotland
Scotch Whiskey
By region(distilleries)
from Campbeltown (fruity, peaty, sweet, smoky)
Campbeltown Whiskey
Glen Scotia
Longrow
Springbank
from the Highlands (fruity, sweet, spicy, malty)
Highlands Whiskey
Macallan (Highlands)
Dalmore
Glenmorangie
from the Isle of Islay (South: medium-body, peaty, brine, iodine, North: light-flavor, mossy(not peaty), seaweed, nuts)
Islay Whiskey
Laphroaig
Ardbeg
Bowmore
Lagavulin
Kilchoman
Bruichladdich
from the Lowlands (Lighter, sweet, floral)
Lowlands Whiskey
Bladnoch
Auchentoshan
Rosebank
Glenkinchie
Auchentoshan
from around the River Spey(Rich, Floral, Caramel, Spicy, Fruity)
Speyside Whiskey
Glenlivet
Glenfiddich
Macallan
Aberlour
Glen Grant
Cragganmore
Cardhu
By type
distilled at a single distillery, 100% malted barley
Single malt Scotch
distilled at a single distillery, may involve other grains
Single grain Scotch
blend of two or more single malts
Blended malt Scotch
blend of two or more single grains
Blended grain Scotch
blend of onr or more single malt with one or more single grain
Blended Scotch
Ballantine's
Bell's
Cutty Sark
Dewar's
Grant's
J&B
Johnnie Walker
The Famous Crouse
from Ireland
Irish Whiskey
Add Cream, Cocoa
Bailey's Irish Cream
Rice, Barley, Sweet potatoes, buckwheat, brown sugar (Japanese)
Shōchū
Beer
Beer spirit
Cereal grains, Potatoes
Vodka
Rice (Korean)
Soju(소주)
Mixed with fermented alcohol
Mixed with sweet liquids
Mixed with sugar, star anise essential oils, liquorice
Sambuca
Pastis
Others
Not mixed / Mixed with water
Sugarcane, Oak Barrels
Rum
Made from caramelized sugar or molasses, aged longer, in heavily charred barrels
Dark rums
Add sugar, Arabica coffee
Kahlúa
Infused with fruits, coconut, etc.
Flavored rums
Infused with coconuts
Malibu
aging in wooden barrels (usually charred barrels from bourbon whiskey production)
Gold/Amber rum
filtered to remove color
Light rums
very high abv
Overproof rum
Honey
Honey spirit
Blue agave
Tequila
bottled/stored immediately after distillation
Tequila Blanco
aged a minimum of two months, less than a year, in oak barrels
Tequila Reposado
aged a minimum of one year, but less than three years, in small oak barrels
Añejo
aged a minimum of three years in oak barrels small oak barrels
Extra Añejo
Fermented sorghum(넓은 범위의 수수) + grains
Baijiu
Brewed with Sorghum and wheat/barley/pea Qū
Qingxiang(清香)
Brewed mainly with rice
Mixiang (米香)
Brewed mainly with Sorghum, continuously fermented in mud pits, high levels of esters (especially ethyl hexanoate = pineapple/banana/anise taste)
Nongxiang (濃香)
Brewed mainly with sugarcanes(type of sorghum)
gāoliángjiǔ(고량주)
Brewed mainly with Sorghum, continuously fermented in stone brick pits, high levels of ester compounds (with umami flavors=soy sauce/bean paste taste(간장/된장맛))
Gentian roots
Gentian liqueur, Gentian schnapps, Enzian liquor
Mixed with fermented alcohol
Mixed with sweet liquids
Infused
Animals
Infusing Snakes in Soju
뱀술 담금주(feat. 정력/Stamina <--- No proof)
Infusing Centipedes in Soju
지네 담금주
Infusing Scorpions in Soju
전갈 담금주
Infusing Mice in Soju
쥐 담금주
Infusing Red Ants in Soju
불개미 담금주(feat. 정력/Stamina <--- No proof)
Infusing Wasps(좀말벌, 털보말벌) and Wasp Nests in Soju
노봉방주
Plants
Other Plants
Infused with Juniper Berries(열매X 방울열매O) and Botanicals
Gin
Distilled
Distilled Gin
Distilled with minimum methanol + no sweetening
London (Dry) Gin
Jenever (Dutch)
Add herbs
Beerenburg
(Unripe) Walnuts
Nocino
Medicinal herbs, botanicals, fruit peels, bark
Bitters
56 herbs and spices, German
Jägermeister
Chinotto and cascarilla, Italian
Campari
Gentian, rhubarb, cinchona, Italian
Aperol
40+ herbs, aged in oak casks, Hungarian
Unicum
Infusing Ginseng in Soju
인삼/홍삼 담금주
Infusing Evening Primrose Roots in Soju
달맞이 뿌리 담금주
Fruits
Infusing fruits in soju(소주 담금주)
복분자 담금주
매실/살구 담금주
가시오가피주
오디/산딸기 담금주
대추 담금주
Infusing fruits in Vodka
Same as above (위와 같음)
Herbs
Infused with spices and herbs including caraway and/or dill seed
Akavit/Aquavit
Infusing Chinese Bushclover in Soju
야관문 담금주(feat. 정력/Stamina <--- No proof)