Comments on: People Ferment The Darndest Things: Indigenous Alcoholic Treats

By: e lee

e lee — Mon, 28 Mar 2011 00:07:17 +0000

In japan it was a snake fermenting in a jar, looked poisonous, figured I had already killed too many brain cells, needed a few to walk back to room.

By: Joshua

Joshua — Tue, 05 Jan 2010 18:32:21 +0000

I’ve had kumiss. It tastes exactly like you would expect fermented horse milk to taste. However, it does taste better than kort, which is salty milk curds dried to powdery balls. It travels well I’m told, useful on horseback across the endless steppe, but blech!

By: Cmod

Cmod — Mon, 17 Aug 2009 15:39:17 +0000

Though hardly “exotic” since a billion Chinese drink it the Baijiu is a potent drink that some people claim is very efficient at unclogging drains as well. The majority of foreigners don’t like it but this alcohol has been made for 2500 years. It is based on sorghum and just about anything you can possibly ferment. Every Chinese man with selfrespect has a big glass-jar in his house with fermenting something in it. At weddings in some rural minority areas it is not uncommon to drink 90 percent baijiu that the host has prepared years in advance and is serving not without a certain pride. At weddings that often last several days you sometimes have to drink a bowl of baijiu before food is served for you and that includes breakfast as well. 90 percent baijiu tasting as paint thinner first thing in the morning,, lovely.

By: Konrad

Konrad — Fri, 24 Apr 2009 11:07:00 +0000

I saw in am movie (donno if its true) that they make liquour from chew bred and then spit it into bowls…

By: Jesse

Jesse — Wed, 22 Apr 2009 15:22:00 +0000

In Mali millet beer is made and is pretty good. It has a few names such as konyo or nono. A few friends and I suggest adding a bit of gin to give it more of a kick.

By: Sweet Marie

Sweet Marie — Wed, 22 Apr 2009 13:40:00 +0000

When I was 10 years old my uncle in Mississippi who was a gambler and card shark in the roaring 30′s in very wild Memphis, TN, gave me moonshine or corn liquor as it’s sometimes called. It’s clear like Vodka but burns like pure alcohol probably would. Gag. But at that age you’d rather have a milkshake anyway.

By: robert

robert — Sun, 22 Feb 2009 09:28:00 +0000

“So, what exotic cocktails have gotten you drunk?”

Once, while I was traveling through my kitchen, a friend decided that a mixture of Southern Comfort and pickle juice would be tasty. I was already shitfaced, so I drank it. In case you’re wondering, they don’t compliment each other in some weird salt-and-watermelon kind of way. Southern Comfort is nasty alone, and is even worse when mixed with pickle juice. Not one of my better drinking experiences.

Oh, you mean exotic as in FOREIGN… Okay… I lived in South Korea for a couple of years, and the few times that I went out with the locals to their bars, we drank at least ten different kinds of soju, or rice wine. Apparently, some of it has formaldehyde mixed in, but if that’s true, you can’t taste it – and honestly, most of the soju mixtures (i was told there are about 35 varieties) were pretty tasty. Just make sure to stay away from the boiled silkworm pupae. Not even Tabasco can make those taste good…

By: tony

tony — Wed, 18 Feb 2009 03:20:00 +0000

Dandelion Wine

By: Henry

Henry — Sat, 20 Oct 2007 02:23:25 +0000

If i remember right grappa is made from the grapeskins and other stuff that is left over after winemaking then it’s filtered and distilled. My friend had a bottle of it that he got in Italy and it was rough.

By: Heathen Dan

Heathen Dan — Thu, 18 Oct 2007 23:32:37 +0000

In the Philippines we have lambanog, a very strong liquor made from coconut flowers. I admit I’m too timid to try it myself. What I have tried is basi, another Philippine liquor produced by fermenting sugar canes (sweet!).