Throughout history, there have been numerous alcoholic beverages that were popular and widely consumed by ancient civilizations. These forgotten beverages offer a fascinating glimpse into the drinking habits of our ancestors. Let's explore nine such beverages:

1. Mead

   Mead, often referred to as the "nectar of the gods," is an alcoholic beverage made from fermented honey. It was a favorite drink of the ancient Greeks, Norse, and Celts. Mead was not only consumed for its intoxicating effects but also considered a sacred drink with mythical associations.

2. Pulque

   Pulque is a traditional Mexican alcoholic beverage made from the fermented sap of the maguey plant. It was highly regarded by the Aztecs and other Mesoamerican civilizations. Pulque played a significant role in religious ceremonies and was believed to have healing properties.

3. Chicha

   Chicha is a fermented corn-based beverage that was widely consumed in ancient South America, particularly by the Inca civilization. It was made by chewing corn and spitting it into a container to initiate fermentation. Chicha was a staple at religious ceremonies and social gatherings.

4. Sake

   Sake is a traditional Japanese rice wine that dates back thousands of years. It holds a significant place in Japanese culture and is often used in religious rituals and ceremonies. Sake production involves fermenting rice using koji mold, resulting in a unique and distinct flavor.

5. Millet Wine

   Millet wine was a popular alcoholic beverage in ancient China, made from fermented millet grains. It was consumed by various Chinese dynasties and played a vital role in social and ceremonial occasions. Millet wine was known for its smooth and mellow taste.

6. Hydromel

   Hydromel, also known as hydromeli or medovina, is a type of mead made by diluting honey with water. It was widely enjoyed in ancient Greece, Rome, and medieval Europe. Hydromel was often considered a refreshing beverage and was consumed by people of all social classes.

7. Tej

   Tej is an Ethiopian honey wine that has been produced for centuries. It is made by fermenting honey with water and adding various spices and herbs. Tej holds cultural significance in Ethiopia and is often consumed during celebrations and religious ceremonies.

8. Perry

   Perry is a traditional alcoholic beverage made from fermented pear juice. It was popular in ancient England and France, particularly during the Middle Ages. Perry has a delicate and fruity flavor, similar to cider but with a distinct pear taste.

9. Quass

   Quass, also spelled kvass, is a fermented drink commonly consumed in Eastern Europe. It is made by fermenting rye bread or other grains, resulting in a low-alcohol beverage. Quass was a staple drink in ancient Russia and was often consumed as a refreshing and thirst-quenching beverage.

These forgotten alcoholic beverages provide a glimpse into the rich history of drinking cultures around the world. While some of these beverages have survived and are still enjoyed today, many have faded into obscurity. Exploring the stories and traditions behind these ancient drinks adds depth to our understanding of human history.

References:

• Ancient Greece - Drinking in Ancient Greece
• Ancient Origins - Tej: The Ethiopian Honey Wine
• Historic UK - The History of Perry

These sources provide further information and insights into the historical significance of these alcoholic beverages.