History of alcoholic drinks "Gandhara stills" were only capable of producing very weak liquor, as there was no efficient means of collecting the vapors at low heat. While the art of wine making reached the Hellenic peninsula by about 2000 BC, the first alcoholic beverage to obtain widespread popularity in what is now Greece was mead, a fermented beverage made from honey and water. However, by 1700 BC, wine making was commonplace. During the next thousand years wine drinking assumed the same function so commonly found around the world: It was incorporated into religious rituals. It became important in hospitality, used for medicinal purposes,
Alcoholic drinks in China is reached and then stored in clay urns along with various flavorings. A controversial drink that is still nowadays sold in the black market of the country is Tiger Bone Wine: this tonic is created crushing and mixing the bones with rice wine, in a long process that lasts for at least 8 years. The drink have an high alcohol concentration, of about 58% and is used in both traditional Chinese Medicine and Martial Arts, and has been on the market for centuries. Other fermented beverages include "choujiu" (made from sticky rice), lychee wine, "gouqi jiu" (made from wolfberries), "Qingke