The strangest alcoholic drinks

The strangest alcoholic drinks

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Today it is difficult to find something truly unusual while traveling. This is due to the Internet, which provides an opportunity to find out about everything in advance, closely examining all the most interesting in the photo. Photos will tell you about everything - from the taste of African whiskey, to the shade of the color of carpets in Afghanistan. And you can order almost everything directly home, if you had a credit card at hand. But, fortunately, people never learned to drink with the help of the World Wide Web.

There are many unique drinks in the world that can only be tasted in their homeland. Some of these liquids simply cannot be transported, others are produced in extremely small quantities, and still others are generally so amazing that they are waiting for a daredevil who dares to taste them.

All together they create a picture of an amazing alcoholic world, where booze is the same private affair of a person with a glass at the bar. Even if instead of it the table itself is smeared with mud, and the role of the glass is assigned to a wooden mug with a drink from fermented millet. Let's talk about ten of the strangest alcoholic drinks in the world, which will undoubtedly be of interest to connoisseurs of drinking.

Karlsson's Vodka. Produced in Sweden, the drink has a strength of 40 degrees, and its price is $ 40 per bottle. This local vodka is made exclusively from Swedish potatoes, and all wine rules are followed. That is, the potato variety, crop year and terroir are taken into account. This vodka was invented by Borje Karlsson, who have already become famous for the invention of the Absolute vodka. It was he who came up with the sonorous name "The Golden Grapes of the Swedish Land" for the still inconspicuous Swedish potato. Such a product can be safely called modernist, rethinking the basic principles of the entire vodka philosophy. According to its standards, vodka should not have a taste, but Karlsson's, on the contrary, notes the difference in shades of taste in the drink depending on the harvests of different years. In the Karlsson's Vintage line, there are only three years of release (2004, 2005 and 2006). At the same time, there are both single-malt varieties of the drink, made from potatoes of the same variety, and mixed blends, which include Karlsson's Gold and Karlsson's Gold 25. Customers are offered vodka made from young potatoes growing on Cape Biare. Each unique bottle is numbered and accompanied by a booklet with an exact indication of where the plant grows, the characteristics of the variety, the history of the farming industry and a description of the weather that happened in that area that year. Fans of this vodka claim that the tastes of different years are different, the varieties produced from different varieties of potatoes differ even more. In some drinks, earthy tones are stronger, while in others, fruit tones prevail. So far, Karlsson’s vodka is just entering the world market, but there has already been an interest in it in New York itself. There, the drink is served in trendy East Village establishments, made possible by a favorable review in the New York Times. For those who are discouraged by the high strength, the manufacturer offers a lighter, 25-degree potato vodka.

Bilk. The strength of this Japanese drink is only 5 degrees, and the price is 380 yen. Japan can be safely considered the leader in terms of the number of drinks that baffle Westerners. Here nobody is surprised by the cucumber "Pepsi", and "Coca-Cola" produces a fizzy with the scent of green salad. The success is a drink with a taste of mother's milk, a soda with a taste of eel and a low-calorie drink made from pork placenta with a peach taste (rumored to improve complexion). The beer industry also has its own marketing finds. So, the non-alcoholic children's beer Kid's Beer is selling well, the label of which depicts a cheerful baby. There are chocolate-flavored beers, and Kanagawa Prefecture produces beer with little sardines in it. But the most famous milk beer Bilk, produced by a manufacturer from Hokkaido. Two-thirds of the drink consists of beer itself, the rest belongs to milk. The idea came from the son of a manager of a liquor store in Nakashibetsu. In March 2006, an overproduction of milk occurred on the dairy farms of the Japanese island. And so the young man decided to rectify this situation by agreeing with the famous Abashiri Beer brewery, which produced colored beers - red, green and blue. The production of beer with milk required the development of a complex recipe. The fact is that milk has a rather low boiling point and a high starch content, so a simple water change did not work. However, the finished product suddenly became popular with local residents. Eyewitnesses say that dairy beer is a light and pleasant drink. So unnecessary milk was saved, and the Bilk brand gained worldwide fame. Only now a full-fledged triumph will hardly be possible. The Japanese came up with a name for the new drink, mixing the words "beer" and "milk" (beer and milk), but did not bother to look into the dictionary. But there is a verb "to bilk", which means "to cheat". Not everyone will probably agree to be deceived.

Sam Adams Utopia Beer. This American beer has a strength of 27 degrees, and it costs an impressive $ 150. The slogan of the product is not surprising - "The strongest beer in the world." The producer, the Boston Beer Company brewery, has been experimenting with unusual and strong beer for a long time. Before the release of "Utopia", Millenium and Triple Bock drinks were produced with strengths of 21 and 175 degrees, respectively. But in 2002 Utopia was born, at first the drink contained 24 degrees of alcohol, but then the manufacturer decided to add three more. Such a drink, of course, is not very similar to beer. It is positioned as a digestif, and the taste resembles a dense and bitter port. Strong beer is brewed from Bavarian and Moravian malts using four types of hops and maple syrup. After that, for a whole year, "Utopia" is aged in barrels of cognac, sherry and port. Of course, the release of such a product is very limited. So, in 2009, only 53 barrels were brewed, which amounted to 12,000 bottles. Utopia is offered to fans in the form of special flasks of 0.75 liters, which resemble beer kegs in their appearance. It is very rare to find this beer even in America, besides, in 14 states beer of such strength is generally prohibited for sale. The loud title of the strongest beer is trying to intercept vigilant competitors. The battle between German brewers from Schorshbrau and Scottish brewers from Brew Dog is worth noting. For the release of 40-degree beers from the Germans, the Scots responded in May 2010 with 41-degree Sink the Bismarck. However, Schorshbrau immediately broke the record with his Schorschbock. Brewers around the world are watching this race with interest, but beer lovers will find it difficult to decide whether such strong drinks are considered beer at all.

Mamma Mia Pizzabeer. But this American beer is quite weak - only 4.6 degrees, and the price is quite democratic - $ 2.5. The specificity of this drink is that it tastes like ... pizza! This unusual product is being prepared by an Illinois-based family brewery whose owners, Tom and Athena Seifurt, are inspired by the book "Radical Brewing". It was written by designer and amateur brewer from Chicago, Randy Mosher. It was thanks to him that a fashion appeared in the country for private breweries that are not afraid to experiment with recipes. You can find beer with maple syrup, coriander, pepper, honey, garlic and even hemp. Mosher himself mentioned even stranger recipes in his book - with mushrooms, crab eyes and heated pebbles. The very same beer Mamma Mia Pizzabeer, by and large, tastes of oregano, tomatoes, basil and garlic. The strangeness of the drink lies in the fact that when making the Sifurta's spouses they really use the Margarita pizza. For this, it is ground into porridge and poured into a cloth bag, then brewed in boiling water, like a tea bag. After that, the infusion is drained and a relatively classic ale is prepared on its basis. Almost everyone who has tried Mamma Mia Pizzabeer notes that it has a strong pizza smell, instantly recognizable, and the aftertaste is garlic.

Spruce beer. You can buy such a drink in the Channel Its strength is about 5 degrees, and the price is $ 5.8 per bottle. In fact, spruce beer has a rather ancient history. A drink from fresh spruce branches with the addition of molasses or sugar was brewed quite regularly in America, Scotland and Scandinavia until the 20th century. Spruce beer with sugar was prepared on his ship by Captain Cook, in those days it was believed that such a drink helps well against scurvy. Spruce beer had an excellent reputation, in the 18th century it was supplied to the British army battalions, moreover, preferring rum. In 1775, Vice Admiral Graves, in his letter, recommended that soldiers and sailors should be given spruce beer, which is beneficial to health, and not rum, which awakens the lowest instincts in a person. In the French provinces of Canada, the tradition of making such a drink privately survived until the 1940s. Later, a period came when the Canadian branch of Fanta even produced non-alcoholic spruce soda. Today, many Quebecans have this taste firmly associated with childhood. The tradition was continued by a small Canadian company Marco Beverages, which began to produce a pine branch-flavored pop. But there is only one producer of real spruce beer in the world - the New Zealand brewery Wigram Brewing Co. The company claims that it uses a recipe from 1773. The beer is quite dense in consistency and has a strong piney smell and, for some reason, a tea flavor. This is due to the presence of manuka in the tea tree. There was even a viral ad that advertised the spruce beer as New Zealand's national drink. However, this did not make the beer a world hit, one of the reviews even called it a dismissive cocktail of toothpaste, sleeping tea and swampy dampness.

Chicha. This drink is made in Latin America. Its strength varies from 3 to 50 degrees, the price also varies depending on the country and the quality of chicha. The drink is quite ancient, it was drunk by the Incas. Antiquity is inherent in the very method of cooking. In the traditional version, women chew dry grains of yellow or purple maize, and the resulting mass is filled with water. The mixture begins to ferment to the desired strength. The secret is that enzymes in saliva break down cornstarch, converting it into maltose. Previously, in this way, chewing grain, used to make other drinks, in particular sake. There are many varieties of chicha. So, in the Amazon basin it is made from cassava, but in Bolivia it is made from amaranth, and in Ecuador and Colombia from rice, pineapple and quinoa. The rarest variety is "Chicha de Molle", which is made in the Peruvian town of Juanta. For this drink, the fruits of the local mole tree, known as "pink pepper", are used. Chacha de mole differs from its counterparts in a particularly delicate taste, they also say that this drink has the most powerful hangover of all known to mankind. As already mentioned, the strength of chichi can also be different - from non-alcoholic to 50-degree. But the rich history of this alcoholic drink has not saved it from the current decline, this is due to the peculiarities of its preparation. In many countries, the authorities put bans on the manufacture of chichi - officials logically believe that this method contributes to the spread of diseases. For example, in Bolivia, the government even launched a public service advertisement: "If you drink chicha, you spread tuberculosis." So today you can find traditional chicha made from chewed grains and spitting only in the mountain villages of Ecuador, Bolivia, Costa Rica and Colombia. There, the ancient drink will be gladly offered to guests. A bottled version of non-alcoholic maize chicha is also available. For this, cobs of red maize are boiled with pineapples, cloves and cinnamon. Such a drink is much more widespread, it can be purchased even in America. But in Chile, apple and grape chicha are sold in bottles. It tastes like a real eight-degree mumble, which has little to do with real corn chicha. However, today there are all the prerequisites for the rebirth of chichi. Extreme brewers from the American Dogfish Head have recently brewed as many as 10 kegs of their chicha according to the original recipe. To do this, with the help of volunteers, 10 kilograms of Peruvian corn was chewed.

Tongba. In Nepal or India, this exotic drink with a strength of 6-8 degrees can be purchased for only 10 rupees. Tongba is a landmark in mountainous Nepal and the neighboring states of India, Sikkim and Darjeeling. The drink is made from grains boiled and then fermented. It turns out a porridge, which is then sprinkled with herbs and left to dry from a month to six. This is the basis for tongba. Then they drink it hot, while using special polished wooden mugs. Millet is poured into them and alcohol is poured. It is customary to sip the drink through a straw with a filter, adding boiling water. The mixture is believed to withstand up to six brews. By its strength and taste, tongba is very similar to ale, only here there is a pronounced sourish bread flavor. Although the drink is not too strong, it is not difficult to get drunk with it, especially in high altitude conditions. Yes, and from village to village, the taste of tongba changes, which is associated with different quality and degree of fermentation of millet. Some make real alcoholic travels to Nepalese places, wanting to taste all the variety of tongba. Such trips are similar in ideology to visits to Scottish distilleries. But in Nepal, as in Bhutan and Tibet, they also make another drink similar to tongba - chaang. It is based not on millet, but on rice or ginger with barley. According to legends, chaang is adored by snowmen, yeti, who often visit mountain villages in search of their favorite drink.

Pulque. Mexico is famous for its pulque drink. It costs only 60 cents and has a strength of 5 to 8 degrees. The popular Mexican drink is over a thousand years old. Fermented agave juice is used for its preparation. There is a legend that pulque was invented by a divine possum, who accidentally climbed into the thicket of an agave and poured some fermented juice on himself. So the first drunk creature appeared in the Universe. According to another legend, the drink was presented to our world by the deity of the agave Mayahuel, while the juice collected from the leaves of the agave is nothing more than its blood. It is worth mentioning the children of the goddess, the Aztecs called them centzontototchin, which means "400 rabbits". Each of the sacred rabbits was a booze god, responsible for different stages of intoxication. Until the early twentieth century, Mexicans believed in these legends as they battled a bullet hangover. In the time of the Aztecs, this drink was generally considered sacred, and only priests and the elite could drink it, and even then, during ritual holidays. Elderly and pregnant women were also allowed to drink pulque. But over time, the popularity of pulque covered all segments of the population, and in the 18th century the production of the drink enriched many Mexican industrialists. As a result, by the beginning of the 20th century, in Mexico City alone, there were several hundred pulchery bars where you could order this drink.Diego Riviera argued that the wall panels and signs in such establishments are the best that the world has received from Mexican art. However, the fatal blow to the bullet came from the growing popularity of beer, which was advertised by immigrants arriving in Mexico. As a result, the once-favorite drink began to be considered common and simply went out of fashion. Brewers also had a hand in this, spreading rumors that excrement was added to vats with plant sap during the production of pulque in order to enhance fermentation. This practice was indeed used at one time in some remote Mexican provinces. Today, few people are involved in the production of pulque. And not even a complicated cooking process is to blame. The fact is that the drink is extremely difficult to transport. Any attempts at commercial production of pulque and its subsequent transportation in bottles and cans were unsuccessful. But tequila, which is also made from agave, could become a global phenomenon. After all, the can version, produced under the Nectar del Razo brand, is significantly inferior to the fresh drink. For Europeans, the vegetable taste of pulque is poorly understood; it is sour and tart. As a result, pulque consumption today accounts for only 1/10 of all alcohol consumption in Mexico. There is only hope for tourists - tours of the 17th century pulque hacienda are in great demand.

Jandia. In India, in addition to tongba, there is another exotic drink - jandiya, and it costs even less, about 5 rupees. The strength of this alcohol is usually 8-10 degrees. The drink was invented by tribes living on the Chota Nagpur plateau in the eastern part of the country. It is made from fermented rice, hay and local herbs. The main component of the drink is "wound" briquettes, which are made from six varieties of bitter forest herbs and roots at once. The herbs collected by the peasants are first dried and then ground into powder. It is mixed with rice flour to make small koloboks. Then they are left in the sun for a couple of days to dry. To find out if the wound is properly prepared, it is thrown into a fire for inspection. The briquette must flare up and burn completely. The finished wound is mixed with rice and boiled, the resulting porridge wanders in the sun for a couple of days in special clay vats. After fermentation, a cloudy liquid is squeezed out, which is Jandia with a strength of 8-10 degrees. It is curious that this drink is prepared exclusively by women, while it is forbidden to talk in the process. If the jandiya is prepared for ritual purposes, then the woman is obliged to wash herself in the morning and change into clean clothes. Interestingly, Jandia has the most controversial reputation of all alcoholic beverages in this country. So, in the tribes they believe that this drink is the most useful in the world. Its qualities are most in demand in the summer, as it can cool the stomach. Supposedly, only by eating one jandia for food, you can live peacefully for several days, moreover, it helps to enlighten consciousness. But among Europeans there are many rumors about serious poisoning and other unpleasant cases associated with Jandia. After all, no one really knows how exactly the herbs from the composition of the "wound" affect the body. Jandia tastes like rice vodka, only diluted and with a bitter herbal flavor. You can buy this drink at roadside establishments and in small village markets.

Rat wine. This alcoholic drink can be safely called the most unusual. Its strength ranges from 40 to 57 degrees, depending on the quality and region of the manufacturer. You can find such an unusual wine in China or Korea. The Eskimo's homemade wine made from rotten albatrosses topped the list of the strangest alcoholic drinks for a long time, but it turned out that this was just a fake from the Internet. Eskimos really eat dead birds - kiwiak. Greenlanders eat a loon carcass dish for Christmas. They are wrapped in a seal skin and left in the permafrost for seven months. This dish tastes like mature stilton cheese. But the recipe, according to which seagulls are poured with water and left to rot there, does not withstand any validity test. But in China there really is a very original wine, it is insisted on newborn rats. Moreover, this drink is traditional with rich traditions. The pups are soaked in rice vodka and left to infuse for a whole year. The Chinese and Koreans believe that such a drink will have magical healing qualities, curing everything from colds to kidney diseases. At the same time, it is believed that in order to maximize the preservation of the healing properties, the mice should not even have time to open their eyes before drowning. The very idea that the life-giving energy "qi" is transmitted from living beings to drinks has been popular in Asia for one and a half thousand years. This principle is at the heart of another common in China tincture of three lizards. It is made from vodka and live geckos. Even the British bookselling network Borders revealed this recipe in one of their books. We can also mention the Vietnamese cobra tincture. The taste of such drinks is about the same - cheap rice chatter with a terrible incomprehensible aftertaste. But one can understand those consumers who are ready to drink such tinctures. This alcohol is said to be a great aphrodisiac, much more effective than Viagra.

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