Drinks — from the spring to the liqueur

Every liquid in a household is the same matter — water — that has passed through a different number of steps. Step 1 is plain water; step 9 is the sugared, aged distillate. Between them: tea (water extraction), juice (the fruit's water), kombucha (fermented living culture, the peak), wine, spirits. None of them is "better" than another — each is a position on the same ring.

In Svilena's tea house the poured cup is at step 2 (tea) — water extraction from leaves from the garden. The same water, having passed a few more steps up, becomes preserve on the food horo (step 7 — preserving the fruit's water). These are not different households; this is the same farm walking neighbouring steps on the ring.

Bands × HORO — drinks

Band	Step	Description	alcohol %
WATER · water	base	the universal — spring, tap, rain	0
TEA · tea / herbal infusion	share	water extraction — leaf, flower, root	0
JUICE · juice / pressed	weave	fruit / vegetable juice — concentrated living hydration	0
KOMBUCHA · kombucha / kefir	crest	peak — fermented healthful beverage, living culture	1
WINE · wine / mead	descent	descent — alcoholic fermentation, low-to-mid strength	12
SPIRITS · spirits / rakia	round	distilled — concentrated, hot spirit	40
LIQUEUR · liqueur / mastika	unity	sweetened, aged distillate — the ring closes	25

Sources (3)

• WHO — Global Alcohol Status Report (categories)(2024-01-01)
• Codex Alimentarius — non-alcoholic beverages(2024-01-01)
• BAS — Ethnology (Bulgarian fermentation + beverages)(2024-01-01)

Related

• Tea house — the menu — where step 2 (tea) meets step 8 (home).
• Recipes — recipes that use drinks as an input row.
• Water — the step before step 1.