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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>they are all just fermented carbohydrates?
That is a vastly over simplified viewpoint. There is more to an agave plant or sugar cane than just pure sugar to ferment.
In the same way eating corn and a potato taste different, even though they’re both carbs.
Other compounds in the original product ferment differently. Additionally there are other processes, and amounts are different. Agave in tequila is roasted before fermentation and can be aged in oak barrels, which also change the flavor. Gin is flavored with other plants like juniper. Even something relatively simple like vodka can have differing amounts of certain compounds due to how distillation works. There are so many differing factors from the original material, how it’s treated(roasted longer or shorter, its original sugar content), how long and how it ferments, etc.
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