Today, finding something truly unusual on the journeys is difficult. The reason for this is the Internet, which provides an opportunity to learn about everything in advance, carefully considering all the interesting things in the photo. Photos will tell about everything – from the taste of African whiskey, to the shade of the color of carpets in Afghanistan. Yes, and you can order straight home almost everything, there would be a credit card at hand. But people did not learn how to drink, fortunately, with the help of the World Wide Web.
There are many unique drinks in the world, which you can taste only in their homeland. Some of these liquids simply can not be transported, others are produced in a very small number of copies, and still others are so amazing that they wait for a daredevil who ventured to taste them.
All together creates a picture of an amazing alcoholic world where drinking is the same private matter of the person with a glass at the bar counter. Even if instead of it the most smeared with dirt table, and the role of the glass is allocated a wooden mug with a drink from fermented millet. Let’s talk about the ten most bizarre alcoholic beverages in the world, which, undoubtedly, will be of interest to connoisseurs of booze.
The drink produced in Sweden has a fortress of 40 degrees, and its price is $ 40 per bottle. This local vodka is made exclusively from Swedish varieties of potatoes, while all the rules of wine production are taken into account. That is, we take into consideration the variety of potatoes, the year of harvest and the terroir. This vodka was invented by Borye Carlsson, who already became famous for the invention of vodka “Absolute”. It was he who invented for the inconspicuous so far Swedish potato the sonorous title “Golden grape of the Swedish land.” Such a product can be called modernist, reinterpreting the basic principles of the whole vodka philosophy. According to its standards, vodka should not have a taste, but Karlsson’s, on the contrary, notes the difference in flavor tastes in a drink, depending on the yields of different years. In the line of Karlsson’s Vintage so far presented only three years of release (2004, 2005 and 2006). In this case, there are both single-malt varieties of the drink made from potatoes of one grade, and mixed blends, which include Karlsson’s Gold and Karlsson’s Gold 25. Buyers are offered vodka made from fresh potatoes growing on Cape Bjara. Each unique bottle is numbered and attached to it is a booklet with an exact indication of the place of growth of the plant, the characteristics of the variety, the history of the farming industry and the description of the weather that happened that year in this locality. Fans of this vodka argue that the tastes of different years differ, even more different varieties produced from different varieties of potatoes. In some beverages, earth colors are stronger, while in others, fruit ones predominate. While vodka Karlsson’s only enters the world market, however, it has already shown interest in New York itself. There, the drink is served in the fashion houses of the East Village, which became possible thanks to a favorable review in the New York Times. For those who are deterred by a high fortress, the producer offers a lighter, 25-degree potato vodka.
The fortress of this Japanese drink is only 5 degrees, and the price is 380 yen. Japan can safely be considered the leader in the number of drinks that Westerners are stumped. Here, no one is surprised by the cucumber “Pepsi”, and “Coca-Cola” produces a pop with the flavor of a green salad. The success has a drink with the taste of mother’s milk, soda with taste of eel and a low-calorie drink from a pork placenta with peach taste (according to rumors it will improve the complexion). The beer industry has its own marketing findings. So, the non-alcoholic children’s beer Kid’s Beer is well sold, on the label of which a cheerful kid is depicted. There is a beer with a taste of chocolate, and in Kanagawa Prefecture they make beer with small sardines in it. But the most famous was the milk beer Bilk, produced by the manufacturer from Hokkaido.A two-thirds beverage consists of, in fact, beer, the rest is milk. The author of the idea was the son of the manager of a liquor store in Nakashibets. In March 2006, the dairy farms of the Japanese island experienced an overproduction of milk. And so the young man decided to correct this situation by agreeing with the famous brewery Abashiri Beer, which produced color beers – red, green and blue. To produce beer with milk, it was necessary to develop a complex formulation. The fact is that milk has a fairly low boiling point and a high content of starch, so a simple water change has not come up. However, the finished product suddenly became a success with local residents. Eyewitnesses say that milk beer is an easy and pleasant drink. So unnecessary milk was saved, and the brand Bilk gained worldwide fame. Only now a full-fledged triumph is unlikely to be possible. The Japanese for a new drink came up with the name, 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 deceive”. To be deceived, probably not everyone will agree.
Sam Adams Utopia Beer.
This American beer has a strength of 27 degrees, and it costs an impressive 150 dollars. The product slogan “The strongest beer on the Earth” is not surprising. The manufacturer, the brewery Boston Beer Company has long been experimenting in the genre of unusual and strong beer. Prior to the release of Utopia, Millenium and Triple Bock were produced with a strength of 21 and 175 degrees, respectively. But in 2002 Utopia appeared, 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 digestive, and the taste resembles a dense and bitterish port. Strong beer is brewed from Bavarian and Moravian malts using four types of hops and maple syrup. After that, the whole year “Utopia” is aged in barrels from cognac, sherry and port. Of course, the release of such a product is very limited. So, in 2009 only 53 barrels were welded, which amounted to 12,000 bottles. Utopia is offered to fans in the form of special jars of 0,75 liters, which resemble the appearance of beer kegs. To find even in America this beer is a rarity, besides in 14 states beer of such fortress is generally forbidden for sale. Loud title of the strongest beer is trying to intercept the nondescript competitors. It is worth noting the battle of German brewers from Schorshbrau and Scottish from Brew Dog. On the release of a 40-degree German beer, the Scots responded in May 2010 with a 41-degree Sink the Bismarck. However, immediately Schorshbrau broke the record with his Schorschbock. Brewers around the world are watching this race with interest, but beer lovers will find it difficult to determine whether such beverages are considered to be beer at all.
Mamma Mia Pizzabeer.
But this American beer is not very strong – only 4.6 degrees, and the price is quite democratic – $ 2.5. Specificity of this drink is that it has a taste … pizza! Such an unusual product is prepared by a family brewery from Illinois, whose owners, Tom and Athena Sefurt, were inspired by the book “Radical Brewing”. Its author was the designer and amateur brewer from Chicago Randy Mosher. It is thanks to him in the country there was a fashion for private breweries, who are not afraid to experiment with recipes. You can meet beer with maple syrup, coriander, pepper, honey, garlic and even with hemp. Mosher himself mentioned even more strange recipes in his book – with mushrooms, crab eyes and heated pebbles. The very beer Mamma Mia Pizzabeer by and large has a taste of oregano, tomatoes, basil and garlic. The strangeness of the drink is that when making the wife Sifurt really use the pizza “Margarita”.It is grinded for this purpose and poured into a cloth bag, then boiled in boiling water, like a bag of tea. After this, the infusion merges and on its basis is already prepared relatively classical ale. Virtually everyone who tried Mamma Mia Pizzabeer notes that he has a strong pizza smell, instantly recognizable, and the aftertaste is garlicky. Fruit beer.
You can buy such a drink in the Canal. Its fortress is about 5 degrees, and the price is 5.8 dollars per bottle. In fact, spruce beer has a rather ancient history. The drink was made from fresh baked claw with the addition of treacle or sugar quite regularly in America, Scotland and Scandinavia until the 20th century. Spruce beer with sugar on his ship was prepared by Captain Cook, in those days it was believed that such a drink is good for scurvy. Spruce beer had an excellent reputation, in the 18th century it was supplied to army British battalions, preferring rum. In 1775, Vice Admiral Graves recommended in his letter to water the soldiers and sailors with spruce beers, useful for health, and not rum, awakening the lowest instincts in man. In the French provinces of Canada, the tradition of preparing such a drink was privately preserved until the 1940s. Later came the period when the Canadian branch of “Phantom” even produced non-alcoholic spruce fizzy. Today, many Quebecers have this taste firmly associated with childhood. Traditions were continued by the small Canadian company Marco Beverages, which began to produce a pop with the taste of pine branches. But the producer of this spruce beer in the world there is only one – the New Zealand brewery Wigram Brewing Co. The company claims that it uses the recipe exactly in 1773. The beer is rather dense in consistency and has a strong coniferous smell and for some reason a tea taste. This is due to the presence of manuka in the tea tree. Even viral advertising was launched, which advertised spruce beer as a national New Zealand drink. However, this did not make beer a world hit, one of the reviews even called it a dismissive cocktail of toothpaste, tea and swamp damp.
This drink is made in Latin America. His fortress varies from 3 to 50 degrees, the price also varies depending on the country and the quality of the Chicha. The drink is quite ancient, it was drunk even by the Incas. Antiquity lies in the very method of preparation. In the traditional version, women chew dry grains of yellow or purple maize, and the resulting mass is flooded with water. The mixture begins to wander to the desired fortress. The secret is that the enzymes contained in the saliva break down the corn starch, turning it into maltose. Earlier in this way, chewing the grain, used to do other drinks, in particular sake. There are many varieties of Chichi. So, in the Amazon basin it is made from cassava, but in Bolivia it is boiled from amaranth, and in Ecuador and Colombia from rice, pineapples and kinoa. The most rare variety is the “chica de mollet”, which is made in the Peruvian town of Huanta. For such a drink, the fruits of the local mole tree known as “pink pepper” are used. Chacha de Molay differs from his brothers in a particularly delicate taste, they also say that this drink has the strongest hangover of all known to mankind. As already mentioned, the fortress of Chichi can also be different – from nonalcoholic to 50-degree. But the rich history of this alcoholic drink did not save him from the current decline, it is due to the peculiarities of cooking. In many countries, the authorities have banned the production of Chichi – officials logically believe that this method contributes to the spread of diseases. So, in Bolivia, the government even launched social advertising: “Drinking chichu – spreading tuberculosis.” So to find a traditional chicha from chewed grains with spitting today it is possible only in the mountain villages of Ecuador, Bolivia, Costa Rica and Colombia.There an ancient drink will gladly offer guests. A bottled version of non-alcoholic Maize Chichi is also available. To do this, boil the red corn ears with pineapple, cloves and cinnamon. This drink is much more widely distributed, it can be purchased even in America. But in Chile in the bottles are sold apple and grape chic. To taste it is a real eight-degree mumbo jumbo, which has a remote relation to the real corn chiche. However, today there are all the prerequisites for the second birth of Chicha. Extreme-brewers from the American Dogfish Head not so long ago welded 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 were chewed.
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 of mountainous Nepal and neighboring states of India Sikkim and Darjeeling. The drink is made from welded and fermented grains. It turns out porridge, which is then sprinkled with herbs and left to dry from a month to six. This is the basis for the tomb. Her drink is then hot, while you need to use special polished wooden circles. They fill the millet and pour alcohol. Drink it is accepted to sip through a straw with the filter, pouring boiling water. It is believed that the mixture can withstand up to six brews. By its strength and taste, it is very similar to ale, only here there is a pronounced sour taste of bread. Although the drink is not too strong, it’s easy to get drunk with it, especially in high mountain conditions. And from the village to the village, the taste of the tomb varies, which is due to the different quality and degree of fermentation of the millet. Some make real Alco-travels along Nepalese places, wanting to taste the whole variety of Tongba. Such trips are similar in ideology with a visit to Scotch viscoscopes. But in Nepal, as in Bhutan and Tibet, also make another drink, similar to a tongba – chaang. It is based not on millet, but rice or ginger with barley. According to the legends, chaang is loved by snowmen, the Yeti, who often visit mountain villages in search of their favorite booze.
Mexico is famous for its pulque drink. It costs only 60 cents, and its strength is from 5 to 8 degrees. The people’s Mexican drink is more than a thousand years old. For its preparation, fermented agave juice is used. There is a legend according to which pulque was invented by a divine opossum, which accidentally climbed into the thickets of the agave and nipped the fermented juice. So in the universe appeared the first drunken creature. According to another legend, the drink was presented to our world by the deity of the agave of Mayahuel, the juice collected from the leaves of the agave is nothing but her blood. It is worth mentioning about the children of the goddess, the Aztecs called them tsentozottototin, which means “400 rabbits”. Each of the sacred rabbits was the god of booze, answering the various stages of intoxication. Up to the beginning of the XX century, Mexicans believed in these legends, fighting with a hangover from pulque. At the time of the Aztecs, this drink was generally considered sacred, and it could only be drunk by priests and the elite, and even then, during ritual holidays. He also allowed elderly people and pregnant women to drink pulque. But over time, the popularity of pulque covered all segments of the population, and in the XVIII the production of the beverage enriched many Mexican industrialists. As a result, by the beginning of the 20th century, only in Mexico was there were several hundred bars-pulkeries where you could order this drink. Diego Riviera argued that the wall panels and signs in such institutions are the best that the world has received from Mexican art. However, a fatal blow to the pulque caused a growing popularity of beer, which began to advertise immigrants arriving in Mexico. As a result, once favorite drink was considered to be common and just out of fashion.The brewers who have spread rumors have also put their hand to this, that by the production of pulque in the vats with the juice of plants add excrement, in order to strengthen fermentation. This practice was indeed at one time in progress in some remote Mexican provinces. Today, few people are engaged in the production of pulque. And not even a complicated process of cooking is to blame. The fact is that the drink is extremely difficult to transport. Any attempts at commercial production of pulka and its subsequent transportation in bottles and banks did not succeed. But tequila, which is also made from agave, could become a world phenomenon. After all, the canned version, produced under the brand Nectar del Razo, is much inferior to a fresh drink. Europeans do not understand the vegetable taste of pulque, it is sour and tart. As a result, to date, the consumption of pulque is only 1/10 of all alcohol consumption in Mexico. It remains only hope for tourists – ever more in demand tours on pulky hacienda of the XVII century.
In India, in addition to Tongba, there is another exotic drink – handia, and it costs even less, about 5 rupees. The strength of this alcohol is usually 8-10 degrees. The drink was invented by the tribes living on the plateau of Chota Nagpur in the eastern part of the country. It is made from fermented rice, hay and local herbs. The main component of the drink are the “wound” briquettes, which are made from six varieties of bitter forest grasses and roots. Collected grass peasants first dried, and then triturated into powder. It is mixed with rice flour, fashioning small koloboks. Then they are left in the sun for a couple of days, dried. To find out if a wound is prepared correctly, it is thrown into the fire for testing. The briquette should break out and completely burn. The finished wound is mixed rice and cooked, the resulting porridge wanders in the sun for a couple of days in special clay vats. After fermentation, squeeze a turbid liquid, which is a hundia with a strength of 8-10 degrees. It is curious that this drink is prepared exclusively by women, while it is forbidden to talk during the process. If handia is prepared for ritual purposes, then the woman must wash herself in the morning and change into clean clothes. It is interesting, but hundia has the most controversial reputation of all alcoholic beverages in this country. So, the tribes believe that this drink is the most useful in the world. His qualities are most in demand in the summer, as he can cool the stomach. Allegedly, only using one handu in food can safely live a few days, besides, it helps to enlighten the mind. But among Europeans there are a lot of rumors about serious poisoning and other unpleasant cases associated with hondia. After all, no one really knows exactly how the herbs from the “wound” affect the body. The taste of hundia resembles rice vodka, only diluted and with a bitter taste of herbs. Buy this drink at roadside institutions and in small village markets. Rat wine.
This alcoholic beverage can be called the most unusual. Its fortress 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 first place in the list of the most bizarre alcoholic drinks for a long time led the home wine of Eskimos from rotten albatrosses, but it turned out that this is just a fake from the Internet. Eskimos really eat dead birds – kiwiak. Residents of Greenland at Christmas use a dish of corpses gagar. They are wrapped in seal skin and left in permafrost for seven months. To taste this dish resembles mature stilton cheese. But the recipe, according to which the gulls are flooded with water and left to go out there, can not stand any validation. 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 rats are soaked in rice vodka and left to insist for a whole year. The Chinese and Koreans believe that such a drink will have magical healing qualities, curing everything from the common cold to the kidney disease. It is believed that to maximize the preservation of healing properties, mice do not even have to open their eyes before drowning. The very idea that the life-giving energy of “qi” is transmitted from beverages to beverages is popular in Asia for 1500 years. This principle is also based on another common tincture in China, from three lizards. It is made from vodka and live geckos. Even the British bookselling network Borders in one of its books revealed this recipe. You can mention the Vietnamese tincture on the cobra. The taste of these drinks is approximately the same – a cheap rice mongrel with a terrible incomprehensible aftertaste. But you can understand those consumers who are ready to drink such tinctures. It is said that this alcohol is an excellent stimulant, acting much more efficiently than Viagra.