CHEERS...!!! ;-)

Tequila – is an agave based spirit, made primarily in the area surrounding Tequila (Jalisco, Mexico)
Alcohol content – Around 40% usually
How to drink?
Fill a tequila shot...lick the area between your thumb and forefinger…sprinkle salt on the licked area so that it sticks…hold a lemon in the same hand between your thumb and index finger…quickly, lick the salt, down the tequila, bite the lemon, swish and swallow the juice (Called as Lick-Sip-Suck)

Vodka - It is a clear liquid which consists of mostly water and ethanol purified by distillation — often multiple distillation — from a fermented substance such as potatoes, grain (usually rye or wheat) or sugar beet molasses, and an insignificant amount of other substances such as flavorings or unintended impurities
Alcohol content: Around 40% usually

Beer - The basic ingredients of beer are water; a starch source, such as malted barley, able to be fermented (converted into alcohol); a brewer's yeast to produce the fermentation; and a flavouring such as hops. A mixture of starch sources may be used, with a secondary starch source, such as corn, rice and sugar, often being termed an adjunct, especially when used as a lower cost substitute for malted barley.
Alcohol content – Around 8% usually
(Hops are the female flower cones of the hop plant. Hops contain several characteristics favorable to beer, balancing the sweetness of the malt with bitterness, contributing flowery, citrus, fruity or herbal aromas, and having an antibiotic effect that favors the activity of brewer's yeast over less desirable microorganisms)

Whiskey - Whisky or whiskey, refers to a broad category of alcoholic beverages that are distilled from fermented grain mash and aged in wooden casks (generally oak). Different grains are used for different varieties, including: barley, malted barley, rye, malted rye, wheat, and maize (corn).
Alcohol content – Around 40%

Rum - Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation.
Alcohol content- Around 40%

Wine - Wine is an alcoholic beverage made from the fermentation of grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol.
Alcohol content- Around 10-15%
Common terms:
Blanc means white
Chenin blanc- or Pineau de la Loire, is a variety of white wine grape from the Loire valley of France

Chardonnay - is a green-skinned grape variety used to make white wine. It is believed to have originated in the Burgundy wine region of eastern France
Sauvignon blanc - is a green-skinned grape variety which originates from the Bordeaux region of France
Cabernet Sauvignon - is one of the world's most widely recognized red wine grape varieties.
Shiraz- or Syrah is a dark-skinned variety of grape used in wine.

Jack Daniel’s - is a Tennessee whiskey. Tennessee whiskey is an American whiskey that undergoes a filtering stage called the Lincoln County Process, in which the whiskey is filtered through a thick layer of maple charcoal before it is put into casks for aging. This step gives the whiskey a distinctive flavor
Single malt whisky is a whisky which is distilled at a single distillery, and which is made completely from a single type of malted grain, traditionally barley, (although there are also single malt rye whiskies).

Scotch - Scotch whisky is whisky made in Scotland under various guidelines.

Port wine - (also known as Vinho do Porto, Oporto, Porto, and often simply Port) is a Portuguese, fortified wine from the Douro Valley in the northern provinces of Portugal. It is typically a sweet red wine, but also comes in dry, semi-dry and white varieties
Port is produced from grapes grown and processed in the Douro region. The wine produced is then fortified with the addition of a Brandy (distilled grape spirits) in order to stop the fermentation, leaving residual sugar in the wine, and to boost the alcohol content. The wine is then stored and aged, often in barrels stored in caves (Portuguese meaning "cellars") as is the case in Vila Nova de Gaia, before being bottled.
The wine received its name, "Port," in the latter half of the 17th century from the seaport city of Porto at the mouth of the Douro River