The modest root vegetable makes a potent liquor in Wildschönau, Austria.

In Tibet, sweet mac and yak cheese makes a hearty dessert.

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

Beer meets soda in this refreshing Estonian brew.

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

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

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

The fiery fruit brandy of the Balkans.

Romania's all-occasion plummy spirit.

With this Dutch liqueur, you can now drink licorice.

Italy's first beer cheese gets coated in spent brewing grains and soaked in lager.

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.

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

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

One of the smallest cities in the world specializes in mistletoe brandy.

This rustic cider's name derives from an English term for fruit thievery.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

In Southern New Mexico, chiles add a kick to everything, including vino.

What began as an April Fools' Day prank ended in a testicle-spiked beer.

Reach peak Americana with these deep-fried balls of Coca-Cola.

Making this wine-flavored treat requires peeling two pounds of Concord grapes.