Washington isn’t just a hub for American politics. It’s a rich and interesting drinking community, as well. The District has no shortage of incredible places to indulge in the usual orders, but what’s more, curious drinkers can access the world’s favorite regional alcohols right here in the city.

We talked to beverage experts from Anju, Supra and Dos Mamis to find out how to drink foreign booze like a local, even if you’re drinking at home. Watch them reveal the secrets behind moonshine creation and drinking etiquette from South Korea, Georgia and Bolivia.

The first stop on our D.C. moonshine world tour is Anju, where customers can drink makgeolli, South Korea’s oldest liquor. Once a preferred beverage for farmers, it was often made at home and served as a hearty welcoming drink for guests. Today it continues to be immensely popular in South Korea and beyond. When drinking makgeolli, turn your face away from those more senior in your group as a sign of respect.

Next we visit Supra to learn about Georgia’s favorite pomace brandy, chacha. The “grape vodka” can come in an array of qualities; today you can try everything from high-end versions to ones made in someone’s backyard. Drink it at Supra during your supra — a.k.a. Georgian feast featuring an abundance of food, drinks and toasts.

Our last stop is Dos Mamis, a cocktail bar and wine garden where you can drink Bolivian singani, a brandy made with white Muscat of Alexandria grapes. The aromatic and floral spirit is grown and produced at high altitudes.

And, of course, there’s more moonshine to explore in Washington beyond these spots, too. You can drink mezcal at Espita, arak at the Green Zone and baijiu at Tiger Fork. If there’s a country or culture you’re interested in learning more about through food and drink, Washington is likely to have a place for you to do just that.

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