I'm relatively new to various forms of alcohol and the processes used to distill them, and so I have a theoretical question. What kinds of organic matter can't be used to create an alcohol?
There's wheat and rice and various fruits like oranges or grapes that are common for beers, vodka, etc. And then there's gin which confuses me a bit. Would it be possible to ferment (for example) pine sap? Maple sap? Garlic? Onions? Oregon Grapes? Poison ivy?
Is it the relative expense of some of those materials that makes them rare or non-existent? Or is it that the results are poor and/or not worth repeating? Or just non-starting results?