Alcoholic drinks in China Cuisine, Fermented Beverages, and Health at the University of Pennsylvania Museum in Philadelphia. Professor McGovern explains: “The earliest chemically confirmed alcoholic beverage in the world was discovered at Jiahu in the Yellow River Valley of China (Henan province), ca. 7000-6600 B.C. (Early Neolithic Period). It was an extreme fermented beverage made of wild grapes (the earliest attested use), hawthorn, rice, and honey.” And, Professor McGovern continues: “The Jiahu discovery illustrates how you should never give up hope in finding chemical evidence for a fermented beverage from the Palaeolithic period. Research very often has big surprises in store. You might think,
Baekse-ju reason behind the success was that at the time of its release there were only a couple of alcoholic beverages namely beer, soju and whiskey. This drink was perfect for those who wanted to drink but not get too drunk. Baekse-ju Baekseju (; sold under the brand name Bek Se Ju) is a Korean glutinous rice-based fermented alcoholic beverage flavored with a variety of herbs, ginseng most prominent among them. According to some, the name comes from the legend that the healthful herbs in baekseju will help you live to be 100 years old. The drink is infused with ginseng