Sugar-based alcoholic beverages

thumb|Rum display in a liquor store (United States, 2009) thumb|Government House rum, manufactured by the Virgin Islands Company distillery in [[Saint Croix, circa 1941]] Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, initially a clear liquid, is often aged in barrels. Rum originated in the Caribbean in the 17th century, where it was likely first created by enslaved people on sugar plantations, but today it is produced in nearly every major sugar-producing region of the world.

Cachaça ( ; ) is a distilled spirit made from fermented sugarcane juice. Also known as pinga, caninha, and other names, it is the most popular spirit in Brazil. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the caipirinha being the most famous and popular cocktail. In Brazil, caipirinha is often paired with the dish feijoada.

Basí is a traditional Ilocano fermented alcoholic beverage made from sugarcane juice, predominantly produced in Northern Luzon, Philippines particularly in the Ilocos Region. It is fermented in burnáy (earthen jars) and flavored with gamú or natural additives such as samak bark. Basí has been an integral part of Ilocano culture for centuries, commonly featured in various rituals and celebrations, with distinct regional variations in its production methods and flavor profiles.

Canelazo is a hot alcoholic beverage consumed in the Andean highlands of Colombia, Ecuador, Peru and northern Argentina.

Kilju () is the Finnish word for a mead-like homemade alcoholic beverage made from a source of carbohydrates (such as cane sugar or honey), yeast, and water, making it both affordable and cheap to produce. The ABV depends on the yeast that was used, and since it does not contain a sweet reserve it is completely dry. Crude product may be distilled into moonshine. Kilju intended for direct consumption is usually clarified and stabilized to avoid wine faults. It is a flax-colored alcoholic beverage with no discernible taste other than that of ethanol. It can be used as an ethanol base for drink m

Akpeteshie is a liquor produced by distilling palm wine or sugar cane, primarily in the region of Western Africa. It is the national spirit of Ghana. In Nigeria it is known as Ògógóró (Ogog'), an Urhobo word, usually distilled locally from fermented Raffia palm tree juice, where it is known as the country's homebrew. Today, there is a misconception that Ogogoro can be pure ethanol, but traditionally, it had to come from the palm tree and then be distilled from this source.

thumb|150px|Cocoroco can Cocoroco is a Bolivian rectified spirit made of sugar cane with a purity of 96%. Cocoroco is sold as "potable alcohol", most often in tin cans.

liquor made in many places in Latin America

sugar cane-based beverage

Thai liquor

Clairin (, , ) is a distilled alcoholic spirit made from sugarcane produced in Haiti, that undergoes the same distillation process as rhum, although not as refined. They have become popular outside of Haiti largely due to the efforts of Luca Gargano. The name "clairin" is translated from kleren, the Haitian Creole word for "clear".