Bread, a staple food made from wheat flour and water, has a history of being used as a base ingredient in the production of certain types of alcohol. One of the most notable instances is in the creation of kvass, a traditional Slavic and Baltic fermented beverage. This low-alcohol drink is made by fermenting rye bread with water, sugar, and yeast, resulting in a tangy, slightly fizzy beverage that is often flavored with fruits or herbs.

In the context of cocktails, bread or bread-based ingredients can also play a role. For instance, rye bread can be infused into spirits to create unique flavors for cocktails. Bartenders may use bread-infused vodka or whiskey to add a distinctive, earthy depth to their drink creations. This innovative approach leverages the familiar, comforting flavors of bread to create new and interesting taste profiles in modern mixology.