Ready to drink that Alcopops are banned in some countries due to religious and cultural reasons, which do not permit the consumption of alcohol. A number of studies have linked the marketing of alcopops to increased incidences of underage drinking. The industry term for this range of products is flavored malt beverage or progressive adult beverage. The majority sold in the US, are essentially flavored beer. Alcopops can be based on different types of spirits and liquors, such as vodka-based or rum-based. Alcopop brands are numerous and their alcoholic base vary greatly. notable brands include: Non-alcoholic RTDs can be further separated into dairy
Korean alcoholic drinks are six distinct flavors: sweet, sour, pungent, roasted, bitter and spicy. When the flavors are balanced, the alcohol is considered good quality. Most traditional Korean alcoholic drinks are rice wines, fermented with the aid of yeast and "nuruk" (a wheat-based source of the enzyme amylase). Main varieties include clear rice wines ("cheongju"), milky rice wine ("takju"), distilled liquor ("soju"), fruit wine ("gwasil-ju"), flower wines, and medicinal wines. "Makgeolli" (also known as "takju" and "nongju"), is a milky, sweet alcoholic drink made from rice. It is one of Korea's most-popular alcoholic drinks. The oldest traditional Korean rice wine, its alcohol content