Unusual drinks of the world. The most dangerous drinks in the world are not for the faint of heart

Among these drinks there are really very rare and exclusive ones.

Moutai, commonly referred to as the national liquor of China, was created in China over 800 years ago.

Chicha, a drink made from corn in several South American countries, is one of the oldest drinks on the planet.

Another vintage drink- pulque, a traditional Mexican alcoholic drink made from magi juice and agave.

Kosher vodka with original name“Aunt Sonya” is from Russia.

mezcal. This drink is from Mexico. Just like vodka with bacon, this liqueur is based on meat. The worms are actually the larvae of the moth that lives on the agave fruit.

Lizard wine. Wine made from lizards, this drink was created in China. It may not be very attractive, but it tastes like brandy, improves vision!

This drink actually contains newborn mice that are soaked in rice wine for a year before drinking it!

distilled rice vodka from Thailand. And next to her is a bottle of rice-based Thai whiskey with a large, non-venomous spider!

In terms of alcohol content, Everclear is considered the strongest drink. Everclear can contain 95 or 75 percent wheat alcohol, which is 190 and 151 degrees respectively. It is rarely consumed on its own, usually added to cocktails!

Bacardi 151 has an alcohol content of 75.5 percent or 151 degrees and is also used in cocktails. It is flammable and is used in flaming drinks such as B-52.

Raicilla is often called the Mexican Fantasy - the alcohol content is more than 100 degrees.

Absinthe is the next highly alcoholic drink, with an alcohol content between 45 and 74 percent. Flavored with anise, it is prepared on the basis of herbs.

And here original submission alcoholic beverage, such as a pistol.

Here the flask is disguised as binoculars... to see better.

October 1 is Sake Day in Japan, or traditional rice vodka. This drink is actually called Nihonshu. Its strength varies between 14-20 degrees, sake is drunk in small sips from small ceramic bowls. The purpose of this alcoholic drink is not to cause intoxication, but to warm up.

The Japanese, cut off from the mainland world, have cultivated a love and sensitivity to nature for centuries. That is why their houses are not so much protected from the harsh climate as they are built into the landscape.

“It doesn't snow that often in Japan. But when he walks, the houses are unbearably cold, because these are not houses, but gazebos. And yet the first snow for the Japanese is a holiday. We open the sashes of paper windows and, sitting by small braziers with coals, we drink hot sake, admire the snow flakes that fall on the bushes in the garden, on the branches of bamboo and pines.- quotes the words of a resident of the Country rising sun Japanist Vsevolod Ovchinnikov ("Cherry Branch").

We decided to find out which unusual alcohol drink in different countries peace.

spruce beer

Spruce beer is brewed from young spruce or pine needles, hops and malt with the addition of sugar or molasses. This drink has been known since the 16th century, it appeared in Scandinavia, rich in coniferous forests, then came to Germany, and from there to the British Isles and America. In a letter dated 1775, British Vice Admiral Samuel Graves recommended spruce beer instead of rum for soldiers and sailors. In the 18th century, spruce beer was supplied to British army battalions.

“Frau Zalewski looked at me disapprovingly: “Are you still laughing? Because I always said: where other people have a heart, you have a bottle of schnapps. “Well said,” I replied. “Would you do us the honor, madame?” She hesitated. But curiosity won out: what if you manage to find out something else. I opened a bottle of sherry brandy,” Schnapps is often mentioned in the novels of Erich Maria Remarque. True, if you arrive in Berlin, go into a bar and ask for schnapps, the bartender will ask - what kind of schnapps? The fact is that in Germany schnapps is called any strong alcohol. Vodka is schnapps, tequila is schnapps and cognac is also schnapps.

Spruce needles, as you know, have bactericidal properties, contain many vitamins and other useful substances, so spruce beer was especially popular among sailors. It saved them from scurvy and poisoning with stale water. Captain Cook also brewed spruce beer on his ship, one of whose merits is considered to be the successful fight against scurvy on ships. In the middle of the 20th century, the production of spruce beer almost stopped. Today, only small firms are engaged in the manufacture of the drink.

Chicha

Chicha is low alcohol drink common in many Latin American countries. It is known that they drank it during the heyday of the Inca empire. The unusual thing is that the fermentation in the manufacture of chicha occurs under the influence of human saliva, for which today they are trying to ban this strange drink. How it is made: women sit in a circle, in the center of which there is a basin, chew grains sweet corn(maize) and spit them out into a container. Then the resulting mass is poured with water and left to ferment to the desired strength.

Chicha is made not only from maize, but also from rice, pineapple, cassava, quinoa, fruits of the molle tree and peach palm as well as apples and grapes. Connoisseurs note that the bottled chicha sold in Peru has nothing to do with the original.

Today in Bolivia they are trying to ban the drink because of the danger of transmitting diseases, including tuberculosis, but the tradition still continues to live in the villages of Bolivia, Ecuador, Colombia, Costa Rica.

Bilk

In the world you can find an incredible number of beers of various strengths and with various additives. Americans brew beer with tomatoes and basil to make it look like pizza, as well as 27-degree beer, Germans make smoked beer, add berry and fruit extracts to the drink, coffee - the list is endless. However, one of the strangest varieties foamy drink is a bilk that is made in Japan.

In March 2006, cows on the island of Hokkaido gave too much milk. original solution the son of the manager of a liquor store in the village of Nakashibetsu found problems, he came up with the idea of ​​​​making milk beer. The Japanese generally have exotic food habits, so the idea quickly found support - the Abashiri Beer brewery, known for its colorful beer, got down to business. Two-thirds of water and one-third of milk are used in the production of bilok.

The new product was given the name bilk, from English words beer and milk. True, an incident came up with the name - in English bilk is translated as “deceive”, “cheat”. But the Japanese consumer the new kind The beer was very much to my liking.

palinka

Such a funny name for the Russian ear is the traditional Hungarian fruit-based moonshine. They make it on plums, grapes, pears, apples, apricots, peaches and berries. Similar alcoholic drinks distributed throughout Eastern Europe - remember at least Polish cherry and Romanian plum tsuyka. Distinctive feature palinka - its fortress should not be weaker than 37.5 degrees. The most appreciated is the apricot palinka from the city of Kecskemét.

It is believed that palinka appeared on the territory of Hungary in the 14th century, and in 2004 the European Union officially secured the country's exclusive right to produce alcohol under this name. The Hungarians claim that palinka is made exclusively from natural products highest quality without adding synthetic dyes and fragrances.

She prepares as ordinary moonshine: first, fruits or berries are crushed, and the bones are ground. Then special yeast is added to the resulting mass and left to ferment. Then the mash is subjected double distillation, and the output is transparent, like a tear, strong and fragrant moonshine. Then it is either bottled and sold, or sent to infuse in oak barrels. Sometimes palinka is additionally insisted on the fruits or berries from which it was produced.

Wine with mice, snakes and lizards

A bottle of alcohol with a poisonous snake sealed inside today will not surprise anyone. Oriental medicine prescribes drinking such tinctures regularly, as medicines, for many diseases - as a rule, with problems with potency. However, the sight of mice drowned in bottles of wine can hardly leave anyone indifferent. In Asia, it is believed that this remedy is an excellent cure for colds and liver diseases.

First, rice moonshine is made, then a brood of newly born mice no older than three days is immersed in the bottle - the cubs should not have time to open their eyes. Then the bottle is sent for a year in a dark and dry place. The Chinese and Koreans believe that as a result, “rice and mouse” wine acquires a lot of useful properties.

It is not without reason that Asians like to drown living beings in moonshine, they believe that the energy of life "qi" passes into the drink. In addition to snakes, mice and scorpions in rice vodka lizards and caterpillars find their last refuge. The latter, by the way, is usually added to bottles of mezcal - mexican vodka agave based. Moreover, the caterpillar is supposed to be eaten by the one who has drunk the last glass.

The strongest beer in the world

Beer stronger than eight degrees is considered fortified. However, Levish Shand and John Mackenzie from the Scottish brewery Brewmeister's managed to brew beer with a strength of 67.5 degrees! The drink is called Snake venom, or "Snake Venom". It comes in regular 275ml beer bottles and costs around £55 (over $70). Initially, Shand and Mackenzie made a 65-proof beer and called it Armageddon, but the drink seemed too weak to buyers. The fact is that the brewers tried to mask the alcohol taste and smell, but in the "Snake Venom" they gave themselves free rein.

It is known that acid, peat-smoked and chocolate malt are used to create this beer, as well as two types of yeast - for beer and for champagne. high degree provided by the technology of freezing beer at the end of the fermentation process. Snake venom is said to taste like a mixture of beer and moonshine.

Smoked salmon flavored vodka

Used to drink pure vodka, pepper or "cranberry"? You don't know anything about vodka. On the market for a long time there is vodka with the taste of marshmallow, cookies, peanut butter, bacon, cucumber, cucumber pickle rhubarb...

One of the most original variants- smoked salmon flavored vodka, which is produced by the American company Alaska Distillery. Moreover, not an artificial flavor is used, but a real one. smoked salmon. Fish fillet placed in a vat of alcohol, after which the alcohol in a special way filtered and added to vodka. Usually exotic drink added to cocktails, and it is especially good in " bloody mary". A bottle of fish-flavored alcohol costs over $30.

Goldschlager

Switzerland is known as a country producing luxury goods, and this also applies to alcohol. Goldschläger is a clear 40% cinnamon liqueur with... flakes of gold. Since eating metals is not very healthy, a sieve with tiny holes is included with the bottle. One liter must contain at least 15 mg of gold shavings, so the price for a small bottle reaches $300.

However, remember that goldschlager has a serious contraindication - drinking it is not recommended for people with gastrointestinal diseases, such as stomach ulcers and gastritis, since gold irritates the mucous membranes. Nevertheless, lovers of beauty often neglect the sieve, as a result of which they begin to suffer from nausea and burning in the stomach. There are also reports of cases of surgical intervention, when gold accumulated in a person in the rectum. But it's gorgeous.

Tsongsul

The next alcoholic drink on our list is the Korean Tsongsul, which is made from, sorry, feces. Waste products of animals or humans are mixed with medicinal herbs and alcohol and left to ferment for several months. It is believed that this nectar has miraculous properties and can cure diseases beyond the control of conventional medicine. Moreover, the taste of the drink is considered very refined: tsongul resembles sweetish wine. Some believe that it normalizes blood pressure and cholesterol levels, promotes weight loss.

Gilpin Family Whiskey

In 2010, British designer James Gilpin presented a new type of whiskey at an exhibition in London - a drink made from the urine of elderly people suffering from diabetes second type. First extravagant Gilpin used urine own grandmother, but when it was not enough, he attracted volunteers to the production. It is known that a man filters urine with the help of an ordinary carbon filter for water, then extracts sugar from it, ferments and adds finished whiskey different varieties. It is difficult to call this product whiskey - it seems that for the designer this product has become more of an art object. For those who wish, Gilpin Family Whiskey is made to order.

Pulque

Low alcohol (5-8 degrees) mexican drink Pulque has an ancient history and is made from fermented agave juice. Once upon a time, only Aztec priests, nobility, old people and pregnant women had the right to drink it. However, to XVIII century pulque spread throughout North America, in the twentieth century in Mexico there were many "pulquerias". The end of the popularity of the drink came after the appearance of beer in the country, which was brought by emigrants. The brewers spread rumors that during the production traditional drink excrement is used for better fermentation, and soon pulque began to be considered the drink of the poor. Today, pulque is still produced, but not in great demand. Unfortunately, he did not become as famous in the world as tequila and mezcal, but the country's authorities are making attempts to revive its popularity.

By the way, a very curious legend is connected with the appearance of pulque: the Indians believed that the divine opossum invented the drink, which accidentally got drunk on fermented agave juice and became the first drunken creature in the world. According to another legend, the agave goddess Mayahuel gave the drink to the Indians, and the juice that oozes from the leaves of the plant is her blood. By the way, Mayahuel had children - 400 rabbits ("tsentzontotochtin"), and each rabbit was responsible for different stages intoxication.

Mollort

Malört liqueur originated in Sweden and is considered one of the nastiest alcoholic beverages in the world. In fact, there is nothing strange in its composition, with the exception of the high content of wormwood, which gives a strong bitterness. In 2011, the 35-degree molort was even named "The Worst Liqueur in the World." Although we think that lovers of another drink with wormwood - absinthe - may like it. In general, a drink for harsh Scandinavians.

Changaa

We will conclude our review with the cheapest Kenyan moonshine called changaa, which literally translates as "kill me quickly." In the slums, the drink is very popular for its quick and powerful intoxicating effect. In fact, this is the usual low-quality moonshine, which contains exotic additives such as embalming fluid, fuel, and other non-drinkable substances. Changaa is cheaper than bread, and for many this is a decisive factor. In addition to the fact that the drink gives a terrible hangover, people who are addicted to changaa do not live long.

Any of these drinks can be made spectacular at Canada's Sourtoe Cocktail Club, which offers a $5 glass with a real big toe instead of ice. The bar claims that the tradition dates back to 1973, when a certain Captain Dick Seavens threw his amputated finger into a glass. It looks like a duck, but the institution has become known throughout the world.

I remember that not so long ago after the story about, which - all as one - turned out to be alcoholic, the conversation turned to soft drinks, which are so many in different countries of the world! I couldn’t find a suitable rating anywhere, so I had to quickly make my own! I would be very grateful for any additions and comments - and stories about your loved ones! ;) In the meantime - let's go to taste!!!

Who among us does not remember this unusual sugary taste familiar from childhood? I think any child would agree that tastes better than medicine from a cold and loss of voice you can’t imagine! ;) The main components of the drink are whipped egg yolks and sugar, but there are also many variations - with the addition of honey, vanillin, fruit and berry juices and even wine! There are several versions of the origin of the name of the delicacy - from the English hug-mug, hugger-mugger, from the Polish kogel-mogel, from the German Kuddelmuddel (mess). There are also a great many versions of the origin of the drink. One attributes the invention to the German confectioner Manfred Keukenbauer. Another tells of a singer named Gogel, who lost his voice and invented such a sweet and delicious recipe.

9. Airan - Central Asia, Caucasus

Almost all the peoples of the world sooner or later appreciated the taste and nutritional properties sour milk. The name of the final product and fermentation techniques in different countries can be quite different - just remember yogurt and fermented baked milk, matsun and matsoni, chal and kurunga, koumiss and kefir familiar to all of us. Ayran (tan) became widespread among the peoples Central Asia, Caucasus and Bashkiria. It is prepared from sour cow, sheep or goat milk diluted with water. Often, to achieve special freshness, mint leaves or dill sprigs are added to the drink. It is difficult to overestimate its benefits - thirst quenching, strengthening nervous system, fighting with overweight, and of course, quick removal hangover syndrome! ;)

8. Aojiru - Japan

To be honest, I didn’t have a chance to try this miracle myself (probably because I never got to it) - but having stumbled upon it on the net, I couldn’t get around it. Aojiru - Japanese vegetable drink, consisting mainly of cabbage juice. If you literally translate its name from Japanese, you get " green drink" or " green juice", which is fully consistent with his appearance! The drink was invented in 1943 by Dr. Niro Endo, a military doctor who experimented with various vegetable juices to identify the best combination to maintain the health and strength of people in wartime. Nowadays, the drink is very popular among the Japanese, despite its very far from pleasant taste.

7. Frappe

It is rather difficult to give a clear definition of this drink, as well as to give its exact recipe - there are too many varieties of preparation today. IN traditional form, frappe is a kind of cold thick cocktails, constituent parts which are coffee, ice cream, cold milk, fruit and berry syrups. All components are whipped in a mixer or shaker, and the drink is served very often with the addition of crushed ice. Fruit smoothies are garnished with berries, fruit slices, nuts or whipped cream. The most common version of frappe is made from coffee and milk.

I must say that the presence of kvass in this rating can be quite easily questioned, given that its strength can be from 0.7% vol. up to 2.6% vol. But nevertheless… ;) Kvass is a traditional Russian drink made from rye bread by extracting water-soluble substances from it, adding sugar and then lightly fermenting the resulting wort. He has pleasant taste and aroma, well quenches thirst and has tonic properties. There are several varieties of kvass: bread, fruit and berry. Since ancient times, the secrets of producing the most diverse kvass have been known in Rus': sour, sweet, mint, okroshka, fragrant, daily. Many of these secrets have been forgotten, but some of them have been preserved and brought to our days.

5. Mate - Argentina

Surely, each of us, if not tried, then at least once heard this strange-sounding word for the Russian ear. - tonic drink high content caffeine. It first began to be used in Paraguay and southern. Mate is brewed from the dried and ground leaves and stems of the Holly paraguarensis tree. The name "Mate" comes from the word "matí", which was the name for a gourd (Lagenaria vulgaris), which is traditionally used to drink mate (calabash or calabash). Mate is recommended as a remedy that reduces the destructive effect of neurosis and depression, affects the general psycho-emotional state, improves mood and increases activity.

4. Ovaltin - Switzerland

I don’t know if this drink can be attributed to this list - because as it turned out, this is not a name, but trademark! It was invented in Bern, where it is still known by its original name Ovomaltine (from ovum, Latin for "egg" and malt, for malt, which were its original main ingredients). Subsequently, a chocolate variety of ovaltin also appeared, which is a powder that is diluted with cold or hot milk. Nowadays, ovaltine has gained popularity around the world - in different variations and often under different names. It sunk into my soul during our wanderings around Asia, as it was often the only alternative to 3 in 1 coffee in the ubiquitous Asian 7-eleven "ah! ;)

3. Sbiten - Russia

Sbiten can rightfully be called one of the oldest and most traditional Russian drinks, because it was first mentioned in Slavic chronicles as early as 1128. The basis of this hot drink was water, honey and spices, but often medicinal herbal preparations were added to enhance the effect. It has traditionally been considered medicinal. winter drink and had a warming and anti-inflammatory effect. By the way, they usually cooked it in samovars. I wish I could try this, the real one - from a samovar, and not from a concentrated mixture from a bag! ;)

2. Masala Chai - India

With this drink, I, like many, had a strange story connected with it. Before my first trip to India, I never put a grain of sugar in tea, believing that it kills the real taste of the drink, and english tea with milk seemed to me some kind of sophisticated perversion! And here on you - tea with milk and spices, and even brought to the state of syrup by the amount of sugar added to it !!! And at the same time ... he turned out to be one of the most delicious drinks that I have tried in my life! Hooked instantly and forever! ;) In the preparation of masala chai, all stages and components play a huge role - the quality of tea and milk, the order of their mixing and, of course, the composition of spices! So-called "warm" spices are commonly used to make tea: cardamom, cinnamon, ginger, fennel seeds, black pepper and cloves. In addition, they often add nutmeg, rose petals, licorice root, saffron and almonds. And how you sometimes want to hear the ubiquitous cries of Indian street vendors over your ear here in St. Petersburg: “tea-tea-tea-tea” ...

Often tourists, traveling around the world, tend to try local cuisine.
But sometimes they forget about drinks, limiting themselves standard set wine, beer, whiskey, tequila... To help travelers, Travel+Leisure magazine has compiled a list of the most unusual alcoholic drinks in the world.

Mezcal, Mexico
A “worm” is added to this drink from fermented agave juice - a weevil larva or a caterpillar. When tasting this drink, be careful - the “worm” can cause hallucinations. Mescal can be tasted in bars around the world.

Beer Pizza (Pizza Beer), USA
As the name suggests, beer and pizza are combined in one bottle. To create this beer, garlic, oregano, tomatoes, and basil are added to the malt. You can find beer-pizza in stores and restaurants in Illinois, Indiana, Wisconsin, and Pennsylvania.

Snake Bile Wine, Vietnam
To make this wine, bile from the gallbladder of a living cobra is mixed with rice wine. Traditionally, the resulting greenish-black mixture is served as an aperitif with dishes made from the rest of the snake. This drink is considered very beneficial for health. You can find snake wine in restaurants throughout Vietnam.

Vodka O2 (O2 Sparkling Vodka), UK
Made from a malted mixture of wheat and barley, O2 Vodka is distilled and filtered several times in a special copper vat, after which it is carbonated using a secret technology. The result is sparkling vodka.

Chicha, Peru
Used in Inca rituals and festivals, chicha is still prepared in the traditional way today: women chew corn and spit the pulp into flasks of warm water where it ferments. The resulting milky-yellow liquid is served in pilche gourds. In some regions, yucca, bananas and pineapples are added to it. You can find chicha in chicherias in Cusco and Lima. You can also try it in the villages in the Andes. Look for houses with a red or white flag above the door - this is a sign that fresh chicha is sold here.

Lizard Wine (Hejie Jiu), China
Lizards (usually geckos) are placed in a bottle of rice wine or whiskey for 10 days to a year. It is believed that this wine has medicinal properties, curing diseases such as cancer, arthritis, ulcers, etc. Hejie jiu is served in restaurants with exotic cuisine. It can also be purchased at grocery and souvenir shops throughout China.

Yogurito, Japan
This tangy, yogurt-based liqueur may be made in Holland and bottled in France, but is only sold in Japan. Yogurito is drunk in pure form, and can also be mixed with orange or pineapple juice. You can find yogurito in bars, restaurants and shops throughout Japan.

Coffee Beer, Hawaii
In this seasonal beer produced Brewing Company Kona, alcohol and caffeine are combined. The beer is made from 100 percent Kona coffee. Coffee beer can be found in Hawaiian bars.

Cynar, Italy
It is believed that this medicinal aperitif helps fight the stress of modern life, reduces the risk of heart disease. Kinar is made from artichokes with the addition of 13 herbs. It can be drunk on its own or added to cocktails and beer. Kinah can be found in bars all over the world.

In different parts of the world you can find amazing alcoholic drinkswhich not everyone dares to try.

Beer

Milk beer Bilk

The idea to use milk to make beer came to a Japanese farmer from Hokkaido when he failed to sell a large batch of milk. Together with one of the local breweries, he developed a recipe and started producing a drink.

According to the technology, brewer's yeast and hops are added to the heated milk, and then kept for a short time. According to the manufacturer, "milk beer" has a fruity flavor and an unusual aftertaste.

The name of the drink was obtained by adding the words "beer" and "milk".

The strongest beer in the world is produced by the American brewery Boston Beer Company. The drink has a strength of 27 degrees and resembles port rather than beer. It is produced from four types of hops with the addition maple syrup. Additionally, "Utopia" is aged for a year in oak barrels from sherry, port wine and cognac.

Utopia Beer is produced in small batches and even in America it is very difficult to find it. Competitors around the world quickly picked up the idea strong beer, and today several breweries in Germany and Scotland produce something similar.

Another interesting example from America is pizza-flavoured beer. It is prepared on the basis of Margherita pizza. herbal ingredients- garlic, tomatoes, basil and a flat cake are ground, brewed in boiling water, then the resulting infusion is boiled in ale. The taste of beer really resembles the taste of real pizza. This beer is inexpensive, and anyone can buy it.

Spruce beer from New Zealand

The recipe for spruce beer has been known for a long time. Back in the 19th century in North America, Scotland and Scandinavia, beer was brewed based on spruce branches And sugar syrup. Today this beer original recipe Produced by the only brewery in New Zealand. Except spruce branches It contains tea tree extract.

The drink has a rather specific taste and is not in great demand.

Vodka

Potato vodka Karlsson's Vodka

Interestingly, in its manufacture, the rules of wine production are used - the region of potato growth and its variety, as well as the year of harvest, are taken into account. Unlike classic vodka, Karlsson's Vodka harvest different years differs in taste.

Each bottle is numbered and is accompanied by a booklet that describes the variety, crop year and growing region of the potato, the weather for the entire growing year, and other interesting details.

National drinks

indian jandia

One of the national drinks of India is made from rice, hay and herbs. Interestingly, the collection of herbs and the preparation of the drink are performed exclusively by women.

The basis of jandia is a mixture of six crushed bitter herbs and rice flour. The mixture is formed into balls and dried in the sun. Then the balls are mixed with rice, boiled and left in the sun in clay vats. After fermentation is completed, the finished jandia is obtained - a cloudy liquid, which is credited with healing properties.

Mexican pulque

This national drink, which is very fond of the local population. Pulque or octli is made by fermenting agave juice. Unlike beer, it is unsuitable for long-term storage and transportation, so it is better to try it in specialized bars.

Pulque has a peculiar tart, slightly sour taste and a fortress of 8-10 °.

Millet Tongba from Nepal

Tongba is made from boiled and fermented millet porridge. During the cooking process, tongba is added fragrant herbs and leave for some time to evaporate excess moisture.

The resulting base is filled with wooden mugs, poured with boiling water and drunk through a straw. The base can be brewed up to six times.

In a similar way, another drink is also prepared here - chaang from rice, barley and ginger.

Latin American chicha

Chicha is the drink of the ancient Incas. According to classic recipe grains of yellow and purple maize are chewed by women. The resulting mass is poured with water and left to ferment. As a result, a milky-yellow liquid is formed, which is served in calabash - containers made from dried pumpkin.

There are many variations of chicha made with corn, pineapple, peppers, and other ingredients. The strength varies between 0°-50°.

Currently, chicha is not produced due to hygiene reasons. Only occasionally during special promotions alcohol producers produce limited quantities of such an unusual drink.

Exotic alcoholic drinks are good as a souvenir, but hardly suitable for a feast or holiday. In the directory of the company "Directive" you will find a large selection of vodka, wine, cognac and elite alcohol for a banquet or a gourmet dinner.

All goods can be purchased in bulk, for retail buyers brand store"The Cash&Carry Directive".