Alcoholic drink from about 8% ABV to more than 20%. The defining characteristic of mead is that the majority of the drink's fermentable sugar is derived from honey. Pulque is the Mesoamerican fermented drink made from the "honey water" of maguey cacti. The drink distilled from pulque is tequila or mescal. Wine is a fermented beverage produced from grapes and sometimes other fruits. Wine involves a longer fermentation process than beer and a long aging process (months or years), resulting in an alcohol content of 9%–16% ABV. "Fruit wines" are made from fruits other than grapes, such as plums, cherries, or apples.
Ugandan cuisine very popular. Both traditional and Western beers are probably the most widely available alcoholic beverages across Uganda. Pombe and "lubisi" are generic words for locally made fermented beer, usually from banana or millet. Fermented banana wine is also prepared and consumed. Tonto is a traditional fermented drink made from bananas. Waragi is the generic term for distilled spirits and these also vary, see for example Uganda Waragi, a brand name for clear or yellow gin. Ugandan cuisine Ugandan cuisine consists of traditional and modern cooking styles, practices, foods and dishes in Uganda, with English, Arab, and Asian (especially Indian) influences.