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The Nigerian alcoholic beverage industry is a very wide one and its making is quite unique. The making of distilled spirits in Nigeria begins with the mashes of grains, fruits, or other ingredients. The resultant fermented liquid is heated until the alcohol and flavourings vaporize and can be drawn off, cooled, and condensed back into a liquid. Water remains behind and is discarded. The concentrated liquid, called a distilled beverage, includes such liquors as whiskey, gin, vodka, rum, brandy, and liqueurs, or cordials.

Nigerian alcoholic beverages are in two main categories and here we are going to be breaking down these products for easier understanding. There are two categories of alcoholic beverages: distilled and undistilled. Undistilled drinks are also called fermented drinks. Fermentation is the process by which bacteria or yeast chemically convert sugar into ethanol. Wine and beer are both fermented, undistilled alcoholic beverages. Wineries ferment grapes to make wine and breweries ferment barley, wheat, and other grains to make beer. Distillation

Alcoholic drinks in Lagos is largely consumed without people knowing how it works in the body. So here’s how. In the ingestion of an alcoholic beverage, the alcohol is rapidly absorbed in the gastrointestinal tract (stomach and intestines) because it does not undergo any digestive processes; thus, alcohol rises to high levels in the blood in a relatively short time. From the blood, the alcohol is distributed to all parts of the body and has an especially pronounced effect on the