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Beer, wine, mead, kombucha, and pulque are the most ancient and oldest drinks that have been enjoyed by different cultures throughout history. These drinks have not only stood the test of time but also hold cultural significance in the regions where they originated.

Beer: One of the oldest known drinks, beer has been brewed for thousands of years; evidence of beer production dates back to ancient Mesopotamia around 5,000 years ago.
Wine: Wine has been produced for over 6,000 years, with the earliest evidence found in Georgia and Iran. Ancient Egyptians and Greeks also made significant contributions to winemaking.
Mead: Known as the "nectar of the gods," mead is an alcoholic beverage made from fermented honey and water; it has been consumed for thousands of years, with evidence of its production dating back to 2,000 BCE.
Kombucha: This fermented tea drink has been enjoyed for over 2,000 years, originating in China; it is believed to have various health benefits.
Pulque: A traditional Mexican alcoholic beverage made from the fermented sap of the agave plant, pulque has been consumed for over 2,000 years by the indigenous peoples of Mexico.

Gyokuro Tea, Juyondai Sake, Yamazaki 50-Year-Old Whiskey, and Isojiman Sake are the most rarest, most expensive, and healthy drinks in Japan. These drinks are not only luxurious but also reflect Japan's dedication to quality and tradition.

Gyokuro Tea - Known as "jade dew," Gyokuro Tea is one of the most expensive green teas in the world; its cultivation involves shading the tea plants for weeks, enhancing its umami flavor and nutrient content; this tea can cost around $100 for 100 grams.
Juyondai Sake - A highly sought-after sake with a fruity and floral aroma; its rarity and exceptional quality make it one of the most expensive sakes, with bottles costing up to ¥400,000 (approximately $2,690).
Yamazaki 50-Year-Old Whiskey - This legendary whiskey from Suntory's Yamazaki distillery is aged for 50 years, resulting in a rich and complex flavor; it is considered one of the most expensive whiskies in the world.
Isojiman Sake - Known for its delicate yet complex flavor, rare and exquisite sake, a Isojiman Sake bottle can cost as much as ¥9,300,000 (approximately $60,527).

White Hair Silver Needle Tea, Chrysanthemum Tea, Suanmeitang, Huangjiu, Jiuniang, and Osmanthus Tea are most rare and healthy drinks in China, many of them are deeply rooted in traditional Chinese medicine and culture.

White Hair Silver Needle Tea - A rare white tea with a light, complex flavor profile, known for its high antioxidant content.
Chrysanthemum Tea (Júhuā Chá) - A floral tea known for its cooling properties, often consumed to reduce heat in the body and improve eye health.
Suanmeitang (Sour Plum Drink) - A tangy and refreshing drink made from smoked plums, sugar, and herbs; it's believed to aid digestion and detoxify the body.
Huangjiu (Yellow Wine) - A fermented rice wine with a mild, sweet flavor; it's rich in amino acids and often consumed warm for its health benefits.
Jiuniang (Fermented Sweet Rice Drink) - A mildly alcoholic drink made from fermented glutinous rice, known for its probiotic content and digestive benefits.
Osmanthus Tea (Guìhuā Chá) - A fragrant tea infused with osmanthus flowers, which is said to improve skin health and promote relaxation.

Amrut 'Expedition' Single Malt Whisky, Louis XIII Rare Cask 786 Smoked Sidecar, Saffron-Infused Drinks, and A2 Gir Cow Milk are the most rare, expensive, and healthy drinks in India.

Amrut 'Expedition' Single Malt Whisky - This whisky is India's oldest and rarest single malt whisky, aged for 15 years in two exceptional casks; priced at ₹1050000 (approximately $12,000), it is a collector's item with a rich and complex flavor.
Louis XIII Rare Cask 786 Smoked Sidecar - Available at the Library Bar in Leela Palace, Delhi, this luxurious cocktail is infused with Habanos cigar smoke and crafted with rare ingredients; priced at a staggering ₹130000 (approximately $1,570) it is a true indulgence for connoisseurs of fine drinks.
Saffron-Infused Drinks - Saffron, one of the most expensive spices in the world, is used in traditional Indian drinks like saffron milk (Kesar Doodh) and saffron tea; these drinks are not only luxurious but also known for their antioxidant and anti-inflammatory properties.
A2 Gir Cow Milk - While not a "drink" in the conventional sense, this milk is highly prized for its health benefits and purity; it is often consumed raw or used in traditional recipes.

On average, a cow produces 6.3 gallons (90 glasses) of milk each day; milk is actually 85% water, the rest of 15% includes proteins, carbohydrates, fat and vitamins, including calcium, potassium, phosphorus, protein, niacin, vitamin A, vitamin B 12, riboflavin and vitamin D; salt and baking soda are ones of the active ingredients can preserve the milk, keeping milk fresh longer and from spoiling.
The two most popular beverages on the Earth, in order, are water and coffee. Most of the coffee that's grown comes from Arabica and Robusta, 2 among 124 known species of coffee. Two billion cups of coffee mostly made from these 2 species are drunk around the world every day, and over the past 15 years, consumption of the drink has risen by 43%.
Most healthy adults can safely consume up to three standard eight-ounce cups of brewed coffee (roughly 300 milligrams of caffeine) daily. This level of intake is supported by health organizations like the FDA and the Dietary Guidelines for Americans. It's noted that caffeine isn't just in coffee—it also hides in tea, chocolate, energy drinks, and some medications.
As of 2024 and 2025, Brazil remains the dominant force in global coffee production, contributing 69.9 million bags in 2024 and slightly dipping to 65 million in 2025 due to weather and biennial cycles. Vietnam, primarily a Robusta producer, followed with 29 million bags in 2024 and an expected rise to 31 million in 2025, driven by favorable conditions and strong prices. Colombia, known for its Arabica beans, showed modest growth with 12.2 million bags in 2024 and a projected 12.4 million in 2025. Altogether, global production was estimated at 169.2 million bags in 2024 and is forecast to reach 174.4 million in 2025, with Brazil, Vietnam, and Colombia maintaining their top rankings.
The name of Cappuccino, an Italian coffee drink prepared with espresso, hot milk, and steamed-milk foam, comes from the clothing of the Capuchin monks.
Kopi Luwak or civet coffee, one of the world's most expensive (up to $600 per pound) and low-production varieties of coffee, is the beans excreted by a Sumatran wild cat.
Kopi luwak is brewed from coffee beans that transverse the gastrointestinal tract of an Asian palm civet. Kopi luwak or civet coffee, is a coffee cherries, which have been made from partially digested defecations of the Asian palm civet. The cherries are fermented as they pass through a civet's intestines, and after being defecated with other fecal matter, they are collected. Kopi luwak is produced mainly in Indonesia, Philippines and Vietnam. It costs up to $500 a kilogram.
As of 2025, the top five coffee-producing countries are Brazil, Vietnam, Indonesia, Colombia, and Ethiopia. Brazil leads the world with over 3.1 million metric tons annually, producing both Arabica and Robusta beans and dominating global exports. Vietnam ranks second with nearly 2 million metric tons, specializing in Robusta, which is commonly used in instant coffee. Indonesia follows with around 795,000 metric tons, offering a mix of Arabica and Robusta, often grown on volcanic soil that imparts unique flavor notes. Colombia, producing about 665,000 metric tons, is famous for its smooth, high-quality Arabica beans grown in the Andes. Ethiopia, the birthplace of coffee, rounds out the top five with nearly 500,000 metric tons, known for its complex, fruity Arabica varieties that reflect centuries of coffee tradition.
Coffee may offer some protection against Parkinson's disease, type 2 diabetes, liver disease, including liver cancer, and heart attack and stroke. Drinking both caffeinated and decaffeinated coffee was associated with reduced risk of liver cancer and a lower risk of colon cancer in women, and protective benefits for post-menopausal breast cancer.
Coffee contains caffeine, which not only increases your metabolic rate, it also makes you more alert and can help you feel less tired and increase energy levels; however, coffee still has potential risks, mostly due to its high caffeine content, which temporarily raise blood pressure.
Hawaii has around 7,300 acres of coffee farms spread across regions like Kona, Kaʻū, Maui, Kauai, and Molokai. Kona coffee, in particular, is world-renowned for its smooth flavor and is grown exclusively in the Kona district on the Big Island. Interestingly, while California has started experimenting with coffee cultivation in recent years, it hasn’t yet reached the scale or consistency of Hawaii’s industry
Hawaii is the only U.S. state with a viable commercial coffee industry, made possible by its tropical climate, nutrient-rich volcanic soil, and ideal elevation. The most celebrated coffee region is Kona on the Big Island, renowned for producing smooth, rich, and high-quality beans. Yet coffee cultivation extends beyond Kona, with smaller-scale farms thriving on Maui, Kauai, Oʻahu, Moloka‘i, and Lāna‘i. While Hawaii holds the distinction as the sole state capable of growing coffee commercially, its production is spread across multiple islands, each contributing its own unique flavor and character to the state’s diverse coffee landscape.
Kona coffee, grown on the Big Island’s Mauna Loa and Hualalai slopes, is Hawaii’s most renowned coffee, prized for its smooth, rich flavor with notes of chocolate, caramel, and nuts, thanks to ideal volcanic soil and climate. However, other Hawaiian varieties offer unique profiles: Kaʻū coffee, also from the Big Island, is velvety and complex with caramel and floral notes; Maui Mokka delivers bold, exotic flavors like chocolate and spice from the slopes of Haleakalā; and Oʻahu coffee, from an emerging scene, features bright acidity with citrus and nutty undertones. While Kona remains the benchmark for Hawaiian coffee, exploring these lesser-known varietals reveals the diverse terroir and flavor spectrum of the islands, each shaped by distinct microclimates and growing conditions.
People in New York are known for their intense love of coffee, the average New Yorker consumes about three to four cups daily, fueled by a city teeming with thousands of coffee shops, including over 200 Starbucks locations. Coffee culture is embedded in the city's rhythm—whether it’s a paper cup during the morning commute, an espresso in meetings, or a cold brew on a summer day, caffeine isn’t just a beverage, it’s part of the lifestyle.
On average, an 8-ounce cup of brewed coffee contains about 95–110 mg of caffeine, while black tea typically has around 40–50 mg2. So yes, coffee generally packs roughly two to three times more caffeine than black tea, depending on the brewing method and strength. This difference explains why coffee tends to deliver a quicker energy jolt, while tea offers a gentler, more sustained lift — often thanks to its L-theanine content, which smooths out caffeine’s effects.
About one-third of tested water sources have been found to contain contaminants such as synthetic organic chemicals (SOCs), bacteria, and arsenic, each posing significant health risks. SOCs often originate from industrial runoff, pesticides, and household products, while bacteria like E. coli and Giardia signal potential fecal contamination and can lead to gastrointestinal illnesses. Arsenic, a naturally occurring toxic element, is especially concerning in groundwater and has been linked to various cancers and organ damage over long-term exposure. Although the U.S. Environmental Protection Agency (EPA) enforces strict standards—like a maximum arsenic level of 10 parts per billion—compliance and oversight may vary, particularly in rural areas and private wells.
One pound of loose tea can yield approximately 180 cups of brewed tea, making it both cost-effective and flavor-rich. The exact number of servings may vary depending on how strong the tea is brewed, the type of leaves used, and whether the leaves are steeped multiple times. Loose-leaf tea often delivers deeper aroma and taste compared to bagged varieties, offering not just quantity but a more nuanced tea experience overall.
Mixing milk with tea is a tradition embraced in many cultures, especially in British and Indian customs, where milk is typically added after the tea is poured—especially in formal settings. While the combination adds creaminess and smoothness to the flavor, it can subtly impact the health benefits of tea. Proteins in milk, particularly casein, bind to tea’s polyphenols like catechins, which may reduce their antioxidant potency. This doesn't eliminate the benefits entirely, but it can diminish them. The key to a pleasant milk-tea experience is using a tea that stands strong in flavor on its own—weak or bland teas can become muddled when milk is added, resulting in a dull cup rather than a comforting brew.
Tea’s journey from ancient accident to modern convenience is pretty remarkable. Legend has it that tea was discovered in 2737 BC when Emperor Shen Nong of China unknowingly brewed the first batch after wind blew leaves into his boiling water—he was intrigued by the aroma and the rest is history. Fast-forward over three millennia, and in 1908, New York tea merchant Thomas Sullivan ushered in a new era by introducing the tea bag, originally as a sample packaging method. Customers found it easier to steep the whole thing, and suddenly, tea time got a whole lot simpler.
In China, alcohol consumption remains substantial, with projections indicating that Chinese consumers will drink approximately 47 to 62 billion liters of alcoholic beverages annually between 2024 and 2025. This includes beer, baijiu, wine, and ready-to-drink cocktails, with baijiu—a strong traditional spirit—dominating the market. Despite some shifts toward premium and low-alcohol options, China continues to rank among the top global alcohol markets by volume and revenue, reflecting both cultural traditions and evolving consumer preferences.
Beer holds a strong cultural presence in the U.S., but when it comes to overall beverage consumption, it trails behind soft drinks, milk, and coffee. According to data from recent years, water actually tops the list, followed by coffee at around 14%, soft drinks at 10%, milk at 7%, and tea close behind. Beer, while popular socially and during events, doesn’t match the daily volume of these non-alcoholic staples. It’s fascinating how preferences shift with age, lifestyle, and even season—iced coffee in summer, hot cocoa in winter, and maybe a cold beer for the weekend grill.
Beverage trends in the U.S. vary widely by region and generation, reflecting diverse cultural tastes and lifestyle preferences. On the West Coast, health-conscious choices like kombucha, cold brew, and plant-based milks dominate, while the South favors sweet tea, flavored sodas, and energy drinks. The Midwest leans toward traditional staples like milk and beer, and the Northeast is coffee-centric, with premium bottled water and sparkling drinks also popular. Generationally, Gen Z opts for flavored water, energy drinks, and functional beverages; Millennials focus on premium craft options like cold brew and non-alcoholic spirits; Gen X tends to stick with beer and mixed drinks; and Boomers prefer wine and classic sodas, drinking less frequently. These evolving preferences are reshaping the beverage industry through demand for wellness, customization, and innovation.
At a standout Hong Kong auction held on January 13, 2013, six bottles of the legendary 1947 Château Cheval Blanc fetched an impressive $83,845, underscoring Bordeaux’s enduring prestige in the fine wine market. This vintage is revered for its extraordinary richness and density—described by critic Robert Parker as “more like port than dry red table wine,” with a texture so thick it could “double as motor oil”. The bottles were consigned from a private Bordeaux cellar and presented in a new wooden case, outshining even top Burgundy offerings at the same event.
A rare bottle of Cognac Frapin sold at auction on August 1, 2023 for over $20,000, underscoring the brand’s prestige and the rising demand for collectible spirits. The bottle likely belonged to one of Frapin’s ultra-limited releases— such as Cuvée 1888 or Cuvée Plume—crafted from decades-aged Grande Champagne eaux-de-vie and presented in elegant decanters. With over 20 generations of heritage, Frapin’s rare cognacs are known for complex notes like tobacco, spice, and rancio. The impressive sale highlights a growing trend in luxury auctions, where rare Cognacs are beginning to rival vintage wines in value and status.
The legendary 1961 Pétrus wine lot was sold for a record-breaking $144,000 at a Christie’s auction in New York in 2011. This sale set a new benchmark for the most expensive Pétrus ever auctioned, far surpassing its estimated range of $50,000 to $90,000. The vintage is celebrated for its extraordinary richness and port-like texture, earning a perfect 100-point rating from critics like Robert Parker.
A rare bottle of 62-year-old Dalmore Scotch was purchased by an anonymous Chinese buyer for $200,000 in September 2011 at Singapore’s Changi Airport, where it had been on display in a duty-free shop for six months. Only 12 bottles of this ultra-exclusive single malt were ever produced, making it one of the most coveted whiskies in the world. The sale set a new benchmark for Dalmore, surpassing a previous record of $188,000 set just three months earlier
Mixing alcohol with diet soda may result in faster intoxication and higher breath alcohol concentrations compared to regular soda. Unlike sugary mixers that slow alcohol absorption by delaying gastric emptying, diet sodas lack this effect, allowing alcohol to reach the small intestine—and bloodstream—more quickly. Studies suggest this combination can raise BrAC by 18–20%, making it harder to gauge intoxication and increasing risk for impaired judgment. Despite cutting calories, pairing alcohol with diet soda may place greater strain on the liver and brain, especially when consumed on an empty stomach or in large amounts.
Adding a splash of whiskey to hot coffee creates a flavorful, mood-boosting post-dinner drink, akin to classics like Irish coffee or even a spirit-forward twist like the French 75. Though the alcohol content is typically minimal—unlikely to cause intoxication—it can lend a subtle warming effect and enhance relaxation. Bourbon adds richness and a hint of sweetness that deepens the coffee’s body, while Scotch whisky introduces smoky notes for a more robust, earthy finish. It’s all about pairing the right whiskey with your preferred roast to strike a cozy, indulgent balance.
On October 4, 2014, a Sotheby’s auction in Hong Kong shattered the world record for the most expensive wine lot ever sold, with 114 bottles of Romanée-Conti Burgundy fetching an astonishing $1.6 million. This “superlot” included six bottles from each vintage spanning 1992 to 2010, averaging $14,121 per bottle or $1,700 per glass. The buyer, an anonymous Asian collector, secured what Sotheby’s called a “once-in-a-lifetime opportunity” to own an unprecedented quantity of one of the world’s most coveted wines.
On November 18, 2006, at an Aulden Cellars–Sotheby’s auction in New York, a superlot of 50 cases (600 bottles) of 1982 Château Mouton Rothschild sold for $1,051,600, setting a record for the highest price ever paid for a single wine lot at the time. The provenance was impeccable—these same cases had been purchased by collector Park Smith for $420,500 at a Zachys-Christie’s auction in 1997, making the 2006 sale a 150% increase in less than a decade. The 1982 vintage is legendary, often rated a perfect 100 points, and known for its richness, complexity, and aging potential.
At a Christie’s auction in London in 1997, a jeroboam (5-liter bottle) of the legendary 1945 Château Mouton Rothschild was sold for $114,6142. When broken down, that’s nearly $23,000 per 750ml, making it one of the most expensive wine bottles ever sold at the time. This vintage is iconic not only for its exceptional quality but also for its historical significance—it was produced just after World War II and features the famous “V for Victory” label designed by artist Philippe Jullian.
At Christie’s inaugural evening auction in Beverly Hills on September 28, 2006, two extraordinary lots of 1945 Château Mouton Rothschild shattered world records. A 12-bottle case sold for $290,000, followed moments later by a six-magnum case that fetched $345,000, making it the most expensive wine ever sold at auction at the time. The 1945 vintage is revered for its historical significance and exceptional quality, often described as the greatest claret of the 20th century.
In the United States, wines are typically labeled by grape variety, such as Cabernet Sauvignon, Chardonnay, or Pinot Noir—giving consumers a clear idea of the flavor profile right from the bottle. Meanwhile, in much of Europe, especially countries like France, Italy, and Spain, wines are usually named after the region where the grapes are grown, like Bordeaux, Burgundy, Chianti, or Rioja. These regional names suggest a specific style, tradition, and sometimes even a legal definition of how the wine must be made. It’s a fascinating reflection of two distinct philosophies: grape-forward vs. terroir-driven.
Red wine grapes in the U.S. are primarily cultivated in California—especially Napa and Sonoma—Oregon’s Willamette Valley, Washington’s Columbia Valley, and regions of New York like the Finger Lakes and Long Island. In Europe, France leads with prolific red grape production in Beaujolais (Gamay), Bordeaux (Cabernet Sauvignon, Merlot, Cabernet Franc), Burgundy (Pinot Noir), the Loire Valley (Cabernet Franc), and the Rhône Valley (Syrah, Grenache, Mourvèdre). Globally, other notable red wine grape regions include Argentina (Malbec), Australia (Shiraz), Chile (Carménère and Cabernet Sauvignon), Italy (Sangiovese, Nebbiolo, Barbera), South Africa (Pinotage), and Spain (Tempranillo), each contributing its own signature varietals and styles to the world’s wine landscape.
Red wine is made exclusively from red or black grapes, with the grape skins remaining in contact with the juice during fermentation to impart color, tannins, and flavor complexity. In contrast, white wine is typically made from white grapes, but can also be produced from red grapes if the skins are quickly removed after crushing, preventing the transfer of color—like how Champagne often uses Pinot Noir or Pinot Meunier, both red grapes. Ultimately, it’s not just the grape’s color but whether the juice ferments with the skins that determines if a wine turns out red or white.
Wine typically has a higher alcohol content than beer, ranging from about 12–15% alcohol by volume (ABV), and can reach up to 20% in fortified wines like Port and Sherry, while beer generally falls between 4–7% ABV depending on the style. However, wine still contains less alcohol than hard liquors such as vodka, whiskey, or rum, which typically hover around 40% ABV or higher, making wine a moderate middle ground in the world of alcoholic beverages.
Beer’s origins stretch deep into human history, and the Sumerians of ancient Mesopotamia are credited with the oldest known beer recipe, dating back nearly 4,000 years. This recipe is preserved in a poetic hymn called the Hymn to Ninkasi, named after the Sumerian goddess of beer and brewing. Rather than a step-by-step guide, the hymn poetically describes the process: baking a barley-based bread called bappir, mixing it with honey and malted grains, f ermenting the mixture in clay jars, and finally filtering it into a communal vessel. The result was a cloudy, low-alcohol brew (around 3.5% ABV) that was often consumed through reed straws from large jugs—definitely a far cry from today’s crisp lagers.
Beer holds the crown as the most widely consumed alcoholic beverage globally and ranks third among all drinks—just behind water and tea. Its popularity spans cultures and continents, from crisp lagers in Germany to hoppy IPAs in the U.S. and light pilsners in Asia. With a global market value nearing $794 billion in 2022, beer’s reach is massive. It’s not just a drink—it’s a social ritual, a cultural staple, and for many, a refreshing way to unwind.
In 2018, a bottle of 1945 Domaine de la Romanée-Conti Burgundy shattered auction records when it sold for an astonishing $558,000 at Sotheby’s in New York, becoming the most expensive bottle of wine ever sold at auction. This legendary vintage—limited to just 600 bottles—was the final harvest before the vineyard was replanted, and its provenance was impeccable, having come from the personal cellar of esteemed winemaker Robert Drouhin. Celebrated not only for its scarcity but for its deep historical resonance, the wine was produced in the closing year of World War II, marking a poignant end to a chapter in global history. Collectors revere it for its intense, exotic profile and what Sotheby’s described as its “seemingly everlasting power,” making it a striking testament to how wine can evolve from mere drink to cultural treasure.
In France, the term “Champagne” is a strictly protected designation reserved exclusively for sparkling wines produced within the official boundaries of the Champagne region, using traditional methods and approved grape varieties. Located roughly 100 miles east of Paris, this region includes storied sub-areas such as Montagne de Reims, Côte des Blancs, and Vallée de la Marne. While other French regions like Burgundy or Alsace craft excellent sparkling wines using similar techniques, these must be labeled as “Crémant” or simply “sparkling wine” in adherence to stringent naming laws. At its heart, this distinction reflects France’s deep reverence for terroir, craftsmanship, and regulatory tradition.
Cabernet Sauvignon, Merlot, and Cabernet Franc are among the most popular red wine blending grapes on the market today, prized for their ability to create harmonious, complex wines. Cabernet Sauvignon contributes bold structure, firm tannins, and deep blackcurrant flavors; Merlot softens the blend with velvety texture and ripe plum or cherry notes; and Cabernet Franc adds aromatic lift, herbal nuances, and elegance. Together, they form the foundation of iconic Bordeaux-style blends—dominant in regions like Bordeaux itself, California’s Napa Valley, and wine-producing countries such as Chile, Australia, and South Africa—where each grape’s proportions vary based on terroir and stylistic preferences.
Established in 1864 by Gerard Adriaan Heineken in Amsterdam, Heineken International has evolved from a modest local brewery into one of the most iconic and influential beer producers in the world. Operating over 165 breweries across more than 70 countries, the company now crafts hundreds of beer brands and supports a global workforce of tens of thousands. In 2024 alone, Heineken beer consumption surpassed 4 billion liters—an astounding figure that underscores its widespread appeal and international reach. From its 19th-century roots to its modern-day dominance, Heineken’s ascent reflects a legacy of innovation, masterful branding, and unwavering dedication to quality.
Yanjing Beer, often dubbed “the official state beer of China,” ranked as the world’s 8th largest brewery and China’s 3rd biggest in 2013, producing 57.1 million hectoliters. Fast forward to 2024, the brewery reported a production volume of approximately 400.44 million kiloliters (or 40.044 million hectoliters), reflecting a modest 1.57% increase from 2023. Driving this growth was the remarkable success of its flagship brand, Yanjing U8, which surged to 69.6 million kiloliters (6.96 million hectoliters), a staggering 31.4% year-over-year rise that highlights its expanding market appeal.
Skol’s journey began in Scotland in 1959, launched as Graham’s Skol Lager with a name inspired by the Scandinavian toast “skål,” meaning “cheers.” Designed to evoke Nordic cool, the brand made its way to Brazil in 1967, where its crisp, easy-drinking style quickly resonated in the tropical climate. Although not originally Brazilian, Skol became woven into the national identity and is now produced by Ambev, a subsidiary of Anheuser-Busch InBev, which holds the South American license. Over time, it rose to dominate the local beer market, symbolizing youth, fun, and innovation—especially through its vibrant offshoot, Skol Beats, which caters to nightlife culture and partygoers.
Budweiser, famously dubbed the “King of Beers,” was first introduced in 1876 by Carl Conrad & Co. of St. Louis, Missouri. Over time, it grew into one of America's top-selling beers and expanded its footprint to more than 80 international markets. In 2014, Budweiser held a global market share of 2.3%, selling 4.6 billion liters and ranking behind Snow Beer, Tsingtao, and Bud Light. As of 2024, its global appeal remains strong, but domestic performance has declined. Anheuser-Busch InBev reported $59.77 billion in annual revenue—up just 0.65% from 2023—while Budweiser now accounts for 2.9% of the U.S. beer market, placing seventh behind Modelo Especial, Michelob Ultra, and Bud Light. Much of the downturn stems from the broader effects of the Bud Light boycott, which rippled through AB InBev’s portfolio. Still, Budweiser maintains a solid international presence, especially in Latin America and Asia, where its popularity endures.
Bud Light, originally introduced in 1982 as Budweiser Light, quickly became the flagship light lager of Anheuser-Busch InBev (AB InBev), offering a lighter, lower-calorie alternative to its parent brand. Over the decades, it carved out a leading position in the U.S. beer market and built a substantial international footprint. By 2024, Bud Light held approximately 6.5% of U.S. beer dollar sales, placing it third in the market hierarchy, trailing behind Modelo Especial and Michelob Ultra. This marks a noticeable shift from its long-standing dominance, driven in part by changing consumer preferences and the lingering impact of a brand boycott that began in 2023.
Tsingtao, China’s most internationally recognized beer, was founded in 1903 in Qingdao by the Anglo-German Brewery Co. Ltd., a joint venture between German and British businessmen during Germany’s colonial control of the region. While both nationalities were involved, German brewers took the lead in crafting the beer using traditional German techniques and mineral water from the Laoshan spring, which gave it a unique flavor profile. Over the years, Tsingtao retained its European brewing heritage while becoming a symbol of Chinese beer excellence, now exported to over 70 countries and accounting for more than half of China’s total beer exports.
Some commercially available beverages—such as soft drinks (including Coca-Cola, Coca-Cola Zero, and Fanta-Orange), energy drinks like Red Bull, alcoholic drinks (vodka, whiskey, brandy), and both bottled and carbonated mineral water—have been shown to produce false positive results on COVID-19 rapid antigen tests when misused, specifically by applying them directly to the test strip without the provided buffer solution. This leads to a red test line due to the acidic properties and chemical composition of the liquids, which can denature test antibodies and cause nonspecific binding. However, when the test is used correctly—via nasal swab and buffer—these substances do not affect the result and pose no risk of contamination.
On April 14, 2018, two African-American customers were arrested when sitting inside one of the Starbucks's coffee shops after one of the store employees called police to request to remove these customers because they hadn't bought anything while "waiting for a friend to show up, who did as they were taken out in handcuffs for doing nothing". Philadelphia Police Chief said he believed the officers "did absolutely nothing wrong."!
As of 2024, Starbucks—founded in 1987—has expanded from a small chain into a global coffee giant, operating over 40,000 stores in more than 80 countries and employing approximately 361,000 people worldwide, including 211,000 in the U.S. While its per-store operating income decreased slightly to about $135,000, the company reported $5.41 billion in total operating income and $36.2 billion in revenue for the year. Employee compensation has significantly improved since 2018, with U.S. retail partners earning nearly $17.50 per hour on average, up from around $10, and total compensation reaching approximately $27 per hour when benefits are included. Starbucks continues to offer progressive employee benefits, including 100% college tuition coverage through Arizona State University’s online program, comprehensive healthcare plans, mental health support, stock options for part-time workers, and up to $10,000 for family-building assistance—reaffirming its commitment to worker well-being and corporate responsibility.
As of 2024 and into 2025, Starbucks remains the leading U.S. coffee chain, growing from 14,163 domestic locations in 2017 to approximately 17,166—about a 21% increase over eight years and continuing to outpace McDonald's store count. However, its premium pricing strategy—historically increasing prices by around 3.5% annually compared to Dunkin’s 1%—has drawn criticism, with notable price hikes on popular items and new flat fees for customizations. Despite these adjustments, the company experienced a downturn in performance, reporting a 2% decline in same-store U.S. sales in 2024 and continued losses into 2025, including an 8% drop in foot traffic during Q1 and a 4% decrease in Q2.
McDonald’s generates billions in global revenue from beverages, with soft drinks being the most profitable category thanks to their roughly 95% profit margins and over 1.4 billion servings sold annually. Coffee sales are another major contributor, with an estimated 1.37 million cups sold daily worldwide, adding up to around $1 billion each year. Other high-margin drinks, like milkshakes, McFlurries, iced teas, and smoothies, also help boost customer spending. While exact figures vary across regions and franchises, the beverage business remains a key growth driver for McDonald’s as it expands offerings to compete with coffee-focused chains and attract younger consumers.
In 2014, Chinese drinkers consumed 10.7 billion liters of Snow Beer, a lager produced by China Resources Enterprises in partnership with SABMiller. Fast forward to 2025, Snow Beer remains the world’s best-selling beer by volume, with over 100 million hectoliters (10 billion liters) sold annually. Despite being largely unknown outside China, its massive domestic popularity continues to drive global dominance. China’s beer market overall accounted for 20.1% of global beer consumption in 2023, and Snow Beer has held the top spot since 2006.
According to a CDC survey, nearly 1 in 3 Americans consume at least one sugary soda or fruit drink every day. These beverages are a major source of added sugars in the American diet, contributing to increased risks of obesity, type 2 diabetes, heart disease, and other chronic conditions. On average, a single serving of soda or juice can contain 8 to 12 teaspoons of sugar, often exceeding the recommended daily limit set by health organizations. Despite growing awareness, sugary drinks remain heavily marketed and widely consumed, especially among young adults and in certain regions like the South and Northeast.
A new study found that organic produce has no more vitamins and minerals than conventionally grown produce.
The idea that apples are more effective than caffeine at keeping you awake in the morning is a bit of a myth—but it’s rooted in some truth. While apples don’t contain caffeine, they do offer a natural and sustained energy boost thanks to their fructose, fiber, and high water content. These nutrients help stabilize blood sugar and promote hydration, which can reduce fatigue and improve alertness over time. In contrast, coffee provides a quick jolt of energy by stimulating the central nervous system and blocking adenosine, the neurotransmitter that makes you feel sleepy. However, caffeine’s effects can wear off quickly and may lead to energy crashes, jitters, or sleep disturbances. Apples offer a gentler, longer-lasting form of wakefulness without the side effects of caffeine, making them a smart choice for sustained morning energy—though they won’t give you the same immediate mental boost as coffee.
The popular claim that phosphoric acid in cola can dissolve a nail in four days is more myth than fact. While cola does contain phosphoric acid and has a low pH of around 2.8—similar to lemon juice—it isn’t concentrated enough to cause significant corrosion in such a short time. Experiments have shown that nails submerged in cola for several days may darken or show minor surface rust, but they remain structurally intact. Although cola can help remove rust due to its mild acidity, it won’t dissolve metal objects like nails in a matter of days, making this a widely circulated but scientifically unsupported myth.
At restaurants, you should give tips from 15% to 20% of the total bill before taxes; leave $1 to $2 for tip a drink at bars, unless you also ordered food, in that case, tip 15% to 20%. If there’s a coat check, leave a $1-$2 tip unless there’s a fixed price. For Pizza delivery tips, at least $1, 15% for normal service, more during rain, snow or other poor weather. At cafes, you may leave 5%-10% for good service or complicated orders; at buffets, a $1-$2 tip is appreciated. There’s no obligation to leave money in the tip jars, which are commonly found at coffee shops and take-out spots, but a $1 tip suffices for good service.

▷ Customs & Proper Etiquette

When drinking with others in the U.S., proper etiquette includes pacing yourself, knowing your limits, and being respectful of others' choices—never pressuring anyone to drink. It's customary to wait for a toast before sipping, avoid drinking with food in your mouth, and use appropriate glassware in formal settings. Holding stemmed glasses by the stem, not the bowl, is preferred to preserve temperature and avoid smudges. If you're at a bar, order confidently without asking for vague recommendations like "bring me your best," and always tip your bartender. Drinking slowly, offering to buy a round, and cleaning up after yourself all reflect good manners, while excessive rowdiness or drinking and driving are major faux pas.
When drinking with others in Canada, proper etiquette emphasizes politeness, moderation, and respect for personal boundaries. It's customary to offer to buy a round if you're invited out, and reciprocating is appreciated. During toasts, show attentiveness by raising your glass and making eye contact with the speaker. Avoid pressuring others to drink, and always respect their choices. Keep conversation light—steering clear of divisive topics like politics or religion—and maintain a reasonable volume, especially in public settings. Tipping bartenders (typically 15–20%) is expected, and being patient during busy hours shows good manners. Above all, drink responsibly and never drive under the influence.
When drinking with others in the U.K., proper etiquette revolves around politeness, patience, and tradition. It's customary to take turns buying rounds—skipping your turn is frowned upon—and to order drinks at the bar, as table service is rare. Know what you want before approaching the bartender, and never wave money or shout to get attention; a subtle nod or eye contact will do. Tipping isn't expected, but rounding up or offering to "buy the bartender a drink" is a nice gesture. Pubs are social hubs, so light conversation is welcome, but rowdy behavior is discouraged. When "last orders" are called, it's your cue to grab a final drink and finish up respectfully during "drinking-up time."
When drinking with others in Germany, proper etiquette centers on respect, tradition, and moderation. Always make eye contact when clinking glasses—Germans believe failing to do so brings seven years of bad luck in love—and say "Prost!" or "Zum Wohl!" before sipping. It's considered rude to drink Weißbier straight from the bottle; pour it into a proper glass to release its full flavor. Public drinking is legal and common, but rowdy behavior is frowned upon, especially in quieter settings. If invited to someone’s home, bringing a bottle of wine is a thoughtful gesture. Finish your drink, pace yourself, and never pressure others to drink. And if you're standing on a bench at Oktoberfest with a beer in hand—be prepared to chug it before sitting down.
When drinking with others in Spain, proper etiquette emphasizes moderation, sociability, and pairing drinks with food. Spaniards typically enjoy alcohol slowly and socially, often accompanied by tapas or small bites, and getting drunk is generally frowned upon. Toasting is common—say "¡Salud!" and never toast with water, as it's considered bad luck. It's polite to offer drinks to others and accept what's offered, even if just a sip, as refusing can seem impolite. Drinking often starts late, especially in the evening, and bars are seen as extensions of the home where lively conversation is welcome. Tipping isn't mandatory but rounding up or leaving small change is appreciated. Above all, enjoy the moment—drinking in Spain is more about connection than consumption.
When drinking with others in Italy, proper etiquette reflects the country's deep-rooted appreciation for moderation, tradition, and conviviality. Italians often enjoy drinks as part of meals or social rituals like aperitivo, where cocktails such as Spritz are paired with small bites to stimulate the appetite. Toasting is common—say "Salute!" while making eye contact, and never toast with water, as it's considered bad luck. Wine is typically sipped slowly and thoughtfully, often chosen to complement the food, and mixing wine with beer or water is frowned upon unless offered by the host. Holding wine glasses by the stem is preferred, and espresso or digestifs like grappa or limoncello may follow a meal. Drinking to excess is discouraged; the focus is on savoring flavors and enjoying company. Always wait until everyone is served before drinking, and if you're a guest, offering to pour water or wine for others shows good manners.
When drinking with others in France, proper etiquette reflects the country’s refined appreciation for wine, conversation, and moderation. It's customary to wait until everyone is served before drinking, and to toast each person individually with eye contact—saying "Santé!" or "Tchin Tchin"—as skipping this is considered rude or even unlucky. Drinks are typically paired with food, whether during meals or at an apéro, a pre-dinner gathering with snacks like cheese, olives, or charcuterie. Drinking to get drunk is frowned upon; the French savor their beverages slowly and socially. Don't serve yourself unless invited, and never pour wine for yourself before offering it to others. While tipping isn't obligatory, rounding up or leaving small change is appreciated. Above all, enjoy the moment—drinking in France is about connection, not consumption.
When drinking with others in China, proper etiquette is deeply rooted in tradition, hierarchy, and respect. Toasting is central—say "Ganbei!" (干杯), meaning "dry cup," and be prepared to finish your drink, especially during formal banquets. Always wait for the host to initiate the first toast, and when clinking glasses, hold yours lower than the other person's to show deference. It's polite to refill others' glasses, especially those of higher status, and your own glass may be topped off frequently without asking. Drinking is communal—avoid sipping alone—and declining a toast may require a tactful excuse, such as health reasons. Baijiu, a strong traditional liquor, is often served, and drinking games or challenges may arise in social settings. Above all, maintaining face and fostering camaraderie are key, so drink with grace, pace yourself, and respect the rituals that turn alcohol into a cultural bridge.
When drinking with others in Hong Kong, proper etiquette blends Chinese traditions with modern urban flair. Toasting is common—say "Yam Sing!" during celebratory cheers, and it's polite to clink glasses while making eye contact. Refilling others' glasses before your own shows thoughtfulness, especially for elders or superiors, and tapping two fingers on the table after someone pours for you is a subtle gesture of thanks. Drinking games like Liar's Dice or finger-guessing are popular in casual bars, but participation is optional and declining should be done respectfully. Public drinking is legal but rowdy behavior is frowned upon, and tipping isn't expected unless service is exceptional. Above all, drink with grace, respect local customs, and enjoy the social connection that comes with raising a glass.
When drinking with others in Japan, proper etiquette emphasizes humility, harmony, and attentiveness. Always wait until everyone has a drink before raising your glass and saying "Kanpai!" (cheers), making eye contact as a sign of respect. It's considered impolite to pour your own drink—offer to pour for others, especially those senior to you, and they'll likely reciprocate. Hold your glass with both hands when receiving a pour, and keep it partially full if you wish to avoid refills. Drinking is often paired with food, and social gatherings like nomikai (drinking parties) are common in both personal and professional settings. While public drinking is legal, rowdy behavior is frowned upon, and maintaining decorum—even after a few drinks—is key to preserving group harmony.
When drinking with others in Vietnam, proper etiquette is rooted in communal spirit, enthusiasm, and respect. It's customary to wait until everyone has a drink before raising your glass and shouting "Một, Hai, Ba, Dzô!"—a lively toast meaning "1, 2, 3, Cheers!". Drinking is rarely a solo activity; it's about bonding, so sipping alone is considered rude. Locals often drink beer with ice to combat the heat, and food—like grilled meats or peanuts—is usually served alongside. Challenges to chug your drink, like "một trăm phần trăm" (100%), are common, but declining politely is acceptable. Refilling others' glasses before your own shows courtesy, and drinking games may emerge in casual settings. Above all, pace yourself, stay respectful, and enjoy the camaraderie that defines Vietnam's vibrant drinking culture.
When drinking with others in India, proper etiquette blends tradition, moderation, and social awareness. Alcohol consumption varies widely across regions and communities, so it's important to be mindful of local customs—some areas may frown upon public drinking or restrict it altogether. If you're in a social setting, wait until everyone is served before raising a toast, and say "Cheers" or "Jai Ho!" depending on the vibe. Pouring drinks for others, especially elders or guests, is a sign of respect, while pouring your own first can seem impolite. Drinking is often paired with food, and moderation is key—getting visibly drunk is generally frowned upon. In pubs, tipping is appreciated but not mandatory, and respecting personal space and avoiding rowdy behavior are essential. Above all, drink with grace, be aware of your surroundings, and let hospitality and camaraderie guide your experience.
When drinking with others in Indonesia, proper etiquette is shaped by cultural diversity, religious sensitivity, and social respect. Alcohol consumption is legal but often restricted or frowned upon in many regions, especially those with strong Muslim communities—so always be mindful of local norms. In social settings where drinking is acceptable, it's polite to wait until everyone is served before raising a toast, and saying "Cheers" or "Selamat!" is common. Drinking in moderation is expected, and public intoxication is considered disrespectful. Use your right hand when offering or receiving drinks, as the left is seen as impolite. If invited to someone's home, it's courteous to accept a drink if offered, but declining with a smile and a respectful excuse is perfectly acceptable. Above all, be observant, stay respectful, and let hospitality guide your behavior.