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Holds PhD in Packing |
Uh...beer.
But amongst the more traditional drinks of the world: My first love has to be lambic (Belgium). It can be gueuze, kriek, or unblended. Just as long as it's "oude". Drinking Russian vodka in the Russian way is the only way to do vodka. Especially fun with Russians. Even better on an overnight train. Islay malts...especially from the south shore. Ardbeg is heaven in a glass. Lijiang Yinjiu from Lijiang, China is a very cool quasi-beer. Literally a barley wine rather than the usual figuratively. Most old-school farmhouse beer styles turn my crank - sahti (Finland), Skibsol (Denmark), Gotlandsdricke (Sweden) or the stuff from northern Lithuania are all worthy of mention. Farmhouse ciders from Normandy or Somerset also rock. |
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Lost in Place |
home made grappa and 'little creatures' beer reminds me of perth-the beer is fab but i remember very little about the grappa....
passion pop and boxed wine on the east coast super snakebite and black (traditional mix but using tennants super, white lightening and ribena) reminds me of my uni days in the uk and mad dog 20/20 (kiwi flavour natch) reminds me of underage drinking in the park... keep smiling...it makes people wonder what you are up to |
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Thorn Tree Refugee |
The strange thing is that it's not really necessarily from bourbon county, lots are from the surrounding counties. I've been to Makers Mark, Heaven Hill, Buffalo Trace, and Labrot and Graham and they all say that JD don't qualify because it's charcoal- filtered. Also, It's fuckin' swill |
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Knows What a Schengen Visa Is |
after living in kentucky 18 years, i can say with confidence... everyone is wrong!
 "There are strict laws governing just what a Bourbon must be to be labeled as such. For example, at least 51 percent of the grain used in making the whiskey must be corn (most distillers use 65 to 75 percent corn). Bourbon must be aged for a minimum of two years in new, white oak barrels that have been charred. Nothing can be added at bottling to enhance flavor, add sweetness or alter color." http://www.straightbourbon.com/faq.html bourbon can be made anywhere, but almost all is kentucky... not just bourbon county. |
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Squat Toilet Professional |
There's a dearth of mention of scotch here.
Bowmore: some smoke. Lagavulin: major smoke. In a good way. Laphroig: Acidic, salty and peaty. In the best way. Sorry but grappa, made from floor sweepings, must be avoided at all costs. Trust me on this. A life well lived must accept some risk. |
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Holds PhD in Packing |
Most of the ones I was thinking of have been mentioned here at least once but I haven't seen Moresque, Pastis (already mentioned), water and syrop. Found them for 1 euro near the obelisque and never looked back.
Also not good or bad was snake wine with the whole dead chicken thing going on (Vietnam) I feel obliged to second, pisco sour (peru), caparinha (brazil) and laos moonshine which can be found for free by chatting to just about any local. Spazza |
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Thorn Tree Refugee |
When in South Africa stay away from the witblitz, or mampoer. Very potent stuff. It would make good paint stripper, I'm sure. Major "babelas" (hangover) material.
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Knows What a Schengen Visa Is |
Hi
In Norway you should try Akevitt (http://linie-aquavit.com/la/index.cfm) . I'm afriad that it is not very good...well, that is my opinion at least. But it is s tradition to drink this with different christmas meals. But the story about the akevitt is facinating as they transport the stuff half across the world and back as it is supposed to enhance the taste :-) Regards Gard http://gardkarlsen.com - trip reports and pictures |
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Knows What a Schengen Visa Is |
Here are some that haven't been mentioned:
I second the previously mentioned Belgian fruit beers and the fine, smoky single malt Scotches of Islay in Scotland. Jim Paris |
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Travel Deity (Moderator) |
A few recommendations (which I don't think were mentioned) from a recent trip:
Latvia: Riga Balzam (nasty, but worth tasting once) Estonia: Vana Tallinn (worth tasting more than once) Poland: Aside from the ubiquitous Żubrówka, spirytus rektyfikowany is worth a shot. Or maybe a half-shot, as it's 95% alcohol, i.e., 190 proof. |
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Street Food Connoisseur |
Germany: Mischbeire: Mixed beers--most are really bad and just sweet (like 50% Cola 50% Beer or mixed with lime soda) some are really good: Bitburger Passion (Beer with Pomagranate juice--ummm)and V+ Curuba (Veltins Beer + Tequilla [only about 5% alcohol])
Bananneweizen: People've been raving about it with barbaque but its great with mexican food if there is the Bananna in it. Slovakia: Abstinth and this 'plumb rum' Croatia: Pivo! (Beer) It comes in 1L bottles for you convieniance. Brasil: caipiroska: A cocktail with lime, sugar and vodka... to die for _________________ "Ich bin ein Weltbürger, überall zu Hause und fremd überall" -Felix Nussbaum |
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Curmudgeon (Moderator) |
Milk beer called 'Bilk' to go on sale in Hokkaido
NAKASHIBETSU, Hokkaido -- A brewery here has succeeded in producing a low-malt beer with milk, after the drink was suggested as a product that would help use up surplus milk. The drink, called "Bilk" will go on sale on Feb. 1. It reportedly has a fruity flavor that its brewers hope will be popular among women. |
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Holds PhD in Packing |
Belgium beers! Hoegarden with orange slice, Lambic, Chimay, Duvel- they all are delicous!
Dark German beers-the darker the better! Absynthe-the absynthe bar in Hamburg has over 500 types-I prefer the Van Gogh-its distilled from wormwood and the real deal Scotch in Glasgow- the Pot Still is the place to sample Charteuse-I have a bottle in my freezer Unicom-nasty- but you have to drink it when you are in hungary Slivowitz or Polinca-strong stuff 2 of my favorite concoctions-both from Poland: half apple juice, half vodka, cinnamon, and a lemon slice-delicious! Wisickly pies(sic-means crazy dog in Polish)-fill a shot glass two thirds with polish vodka, add a little molina(polish rasberry liquer)-it will be layered, then a dash or two of tabasco sauce. Its a cool looking shot and absolutely delicious! Carpe Noctrine |
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Holds PhD in Packing |
I had this in Poland- a local bought it for me. It was a pint glass with spirytus and sprite and a lemon. The guy that bought for me was drinking spirtyus with red wine. He kept lighting it with a lighter. Potent stuff Carpe Noctrine |
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Knows What a Schengen Visa Is |
My all time favourite 'drink of the world'? Limoncello. A lemon liqueur from Italy. The best and most authentic is made with fresh lemons on the island of Capri. Heaven.
- - - - - - - - - - - - "Meddle not in the affairs of dragons, for thou art crunchy and taste good with ketchup." |
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Street Food Connoisseur |
Munkoyo - Zambia - Not sold in stores. Made with Mealy Meal, sugar and munkoyo root. Boil all together for a few hours. Can be drunk right away(non-alcoholic) let set a few days and then you get wasted(very alcoholic) the drink I miss the most from my travels.
__________________________ I travel not to go anywhere, but to go. I travel for travel's sake. The great affair is to move. ~Robert Louis Stevenson |
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Lost in Place |
I'm glad someone mentioned this liquor. I found it pretty disgusting, but it is quite the tradition in Norway. Also, has anyone posted about screech from Newfoundland? It is some type of rum, in St. John's you are supposed to get 'screeched in' where you do a shot of screech and then kiss a cod (the fish). |
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The Cat Man of Bootsistan |
I have no idea what it's called, but I bought this bottle of spirits in Budapest when I had a nasty cold and just wanted the cheapest thing that would knock me out and let me sleep for sixteen hours or so. It tasted like nail polish remover (one of the ingredients was ethyl acetate) and was even worse when mixed with peach juice. My friend had a swig of it, then another, because he'd never tasted anything that nasty and couldn't believe it was so bad. I drank most of the bottle, passed out for a good twelve hours, and woke with a mild hangover and no cold.
__________________________ "Suppose you're thinkin' about a plate o' shrimp. Suddenly someone'll say, like, plate, or shrimp, or plate o' shrimp out of the blue, no explanation. No point in lookin' for one, either." |
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Tinker, Bounder, Scoundrel, Cad. |
Rakia is, I believe, often used as a replacement for chemotherapy in the former Eastern Bloc. ______________________________________________________________________________ Please note: the above member, who is the very model of a modern major-general, with information vegetable, animal, and mineral, has retired from BnA and won't be able to answer any follow-up questions. If you really need to speak with him, use the PM function. Please direct all Schengen visa questions here. Likewise, expat questions go here. Remember to vote tiger penis. Oh, and if possible, be kind to Jester and Stoo. |
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Holds PhD in Packing |
Unicum - Hungary's national drink: It is an herbal liquor in the same family as Jaegermiester. It only tastes really bad the first time...maybe the second time too, but it doubles as a cure for upset stomachs
Becherovka - Fantastick sweet liquor from Czech Republic. Wonderful in the winter. Bamberg Keller Beer - from Bamberg, Germany: one of the best dark beers I have ever tasted. Stella - Brewed in Egypt, where it is said, beer originated. Unfortunately, Egyptian beer hasn't improved much in the millinnea, but Stella is still worth trying. |
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