Although all Port, produced in the Douro River Valley of Portugal, is made the same way (partially fermented wine is fortified with a neutral spirit, which stops fermentation and raises the alcohol level), there are two distinct types: ruby and tawny.
This is also a type of alcohol that can be made by fermenting sugar (though the fermentation is done by a species of bacterium rather than by yeast), and it has some advantages over ethanol.