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

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

Pressed from frozen grapes, this prized wine was a sweet accident.

This herb gives cocktails another kind of buzz.

These bottles of Okinawan rice liquor come with a coiled pit viper.

Proof that dumplings and chicken wings are not mutually exclusive categories.

This curry celebrates Japan's maritime history.

Worlds collide in this braided bread that tastes like brioche and is meant to look like Mount Fuji.

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

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

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Tequila's ancient, fermented cousin is making a comeback in Mexico City.

This is one seriously polarizing pie.

Italians make a bloody delicious chocolate pudding.

One of the world's least-loved liquors calls Chicago home.

Belgium's stew of beef and abbey-style ale is essentially bourguignon for beer lovers.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

This triple-distilled cashew fruit liquor is a source of Goan pride.

Thai red beans and rum combine in a winter warmer inspired by a South American specialty.

Sandwiches stuffed with wine-and-cinnamon-spiced sausage have been a specialty of Michigan's Upper Peninsula since 1936.

Melaka's Kristang community makes a dish so spicy, it's known as “devil's curry.”

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.