Wheat, corn and potatoes can be basic of Vodka, Whiskey, Gin, beer and more.
What makes the difference in the taste and type of the alcohol of they are all just fermented carbohydrates?
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Broadly speaking you’re talking about non-distilled alcohol, clear spirits, and barrel aged spirits.
You need to ferment to create alcohol, and at that point you might have a beer (depending on the ratio and specific ingredients), next you distill getting rid of much of the water content increasing your alcohol concentration and loosing a lot of “impurities” this process can be repeated and slight changes can be made, like adding ‘botanicals’ (like juniper) and that will have a significant impact on the clear liquid you produce. That botanical infused spirit is a gin like product, without it you have something closer to a vodka, if you have further patience you can store the clear distilled spirit in charred barrels for a few years and the temperature variance will cycle the spirit in and out of the wood and it will pick up new impurities and the amber coloured liquid is a whiskey like drink.
Like most food, small changes at any point in this can have drastic impacts on the final product, so much so that we categorized the hell out of it. So just like how mac and cheese is better when dad makes it than when mom makes it, there’s also a clear difference between that and spaghetti night.
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