Only the daring—and deranged—dare drink snake wine, a potent Vietnamese tradition that's potentially deadlier than a hangover. A poisonous cobra is submerged in rice wine or grain alcohol, creating a purported cure for everything from rheumatism to impotence. Though it's become popular across Southeast Asia, snake wine originated in Vietnam, where it's served from the Mekong Delta to Hanoi, either in steeped quantities or liquor is mixed with snake blood or bile. Bottoms up.

Whiskey's rich history stretches back to the Colonial era, a lesson you'll learn by traveling the American Whiskey Trail. Its gateway is in historic Mount Vernon, Va., home of the recently reconstructed George Washington Distillery. After leaving the presidency in 1797, Washington became one of America's foremost whiskey distillers. For modern takes on America's preferred potion, head to Kentucky and Tennessee to tour eight distilleries, including George Dickel and Maker's Mark.

For more information: Distilled Spirits Council of the United States

As the sole liquor to inspire a color, the nearly 300-year-old Chartreuse—a monk-made blend of 130-plus herbs, plants and botanicals—stands alone. To hear how the liqueur and monks survived the French Revolution, Napoleon and two world wars, sightseers can trek to La Correrie Museum, located in a 12th-century structure that once housed the brotherhood. Or, visit the distilling facility in the French Alpine town of Voiron. Explorations of the vaulted cellar end with sips of the monks' masterpieces.

For more information: Chartreuse

For more than a millennia, the fermented rice sake (actually pronounced sah-kay) has been Japan's traditional beverage, integrated into religious rituals and sports celebrations alike. Your sake education begins upon boarding Japan Airlines, which has an-flight sake-tasting program that preps palate for exploring the 10 sake-brewing regions. Hop from the city of Sapporo to Matsue (located near the Japan Sea) to ancient, temple-laden Kyoto, which contains perhaps the country's best sake-brewing water: mineral-laden and iron-free.

For more information: Sake Regions

 "The water of life," as scotch is called, is a way of life in Scotland. There are 42 distilleries open to visitors (including heavyweights Glenfiddich, Glenlivet and Macallan), who can learn how water and the still's shape can impact scotch's flavor. Intrepid tourists can select from several liquor journeys, including the Malt Whisky trail, which winds through the Scottish Highlands, home to castles and cathedrals, and the Whisky Coast, where wild, craggy coastlines make just enough room for ancient distilleries and lush golf courses.

For more information: Scotch Whisky Association

In the heart of Mexico's Jalisco state sits the now-dormant Tequila volcano, whose eruption 3,000 years ago made this dry region the epicenter of tequila production. Acres of spiky blue agave plants (tequila's main ingredient) line the countryside as you enter the city of Tequila, a Mexican-government-designated "magical town." Stroll the cobblestone streets past the adobe houses, smelling the honeyed scent of roasting agave, before touring the distilleries of Sauza and Jose Cuervo.

For more information: La Ruta de Tequila

Instead of visiting Bacardi's Puerto Rico headquarters—"a rum Disneyland," according to "And a Bottle of Rum" author Wayne Curtis—try Martinique, where old-world, artisanal rum-making traditions live on. Whereas most rum is made from molasses, the island's distilleries—including Rhum Clement Domaine Acajou and the St. James Distillery—craft rhum agricole from locally harvested, fresh-pressed sugar cane juice—processed as soon as an hour after leaving fields. The result is a luxurious, grassy revelation.

For more information: Martinique

That's not black velvet covering medieval Cognac's spirits warehouse: That's the Torula mold that devours alcohol vapors—come wintertime, distilleries like Hennessy and Courvoisier work day and night transforming white wine into a clear liquor called eau-de-vie (then aged in wooden barrels to become cognac). Tour the distilleries, then visit the farmers and blooming vineyards. When you're tired of tours, cruise the bucolic Charente River or delve deeper into the liquor's history at the Museum of Cognac.

For more information: Cognac

Bar-hopping Koreans might thank Genghis Khan: During Korea's war with Mongolia around the 13th century, distilling was introduced to Korea, giving birth to soju—a slightly sweet, vodka-like spirit traditionally made from grain. Soju's popularity endures today, with South Koreans consuming about three billion bottles annually. Rumor has it that some of the soju produced in North Korea is twice as strong as the South Korean versions (the most popular brand being Jinro). Whichever you're drinking, heed local tradition: When drinking with others, it's customary for them to fill your cup. And vice versa, of course.

For more information: Jinro Soju

Turkey's national spirit is raki, a clear brandy made from grapes and raisins and flavored with anise—it tastes like licorice, and is ideally accompanied with meze (appetizers) such as yogurt soup and melon with feta cheese. Until recently, the spirits industry was government-run. However, privatization has turned the mountain-ringed port city of Izmir into a raki hub, where the Elda distillery produces premium Efe raki and the barrel-aged Sari Zeybek brand. Raki is very similar to the Greek ouzo.

For more information: Tourism Turkey