We’ve got Mahua, Feni and so much more, yet we somehow seem to remain oblivious to local liquors around the globe. From Sri Lanka to Peru, get ready to find your next favourite liquor, that you didn’t even know existed!
Sombai, Cambodia
Considered Cambodia’s national drink, this delicious rice spirit comes in eight different flavours including coconut and pineapple, banana and cinnamon etc. It originated in the Siam Reap, famously known for being home to the Angkor Wat. You can identify a bottle with the checkered krama cloth tied on top. It sounds delicious, doesn’t it?
Arrack, Sri Lanka
Sri Lanka is already known for its premium teas, the sun and sand, and much more. But people miss out on the pleasure of testing out their arrack when visiting. It’s made from coconuts (found abundantly in the country) and tastes like a mix of whiskey and rum (yum!). It’s made by extracting the sap of unopened coconut flowers and then fermenting, before distilling.
Palinka, Hungary
Although different versions of this fruit brandy exist, it is said to have been born in the Carpathian Basin in Hungary. It can be made from all kinds of fruits but the most popular fruit is plum. It’s made from fruit mash that is then fermented and distilled. If you can believe it, Hungarian law allows small houses to ferment their own fruit mash and then take it to distillers to get it distilled for themselves. In an ideal world, *sigh*.
Pisco, Peru
If you’re a cocktail person, you definitely know about the Pisco Sour. But you might not know that Pisco (the main ingredient) is the national drink of Peru. Regulations deem it necessary for this grape brandy to be made only with one variety of grapes and in only one of five coastal regions of the country. If you haven’t tried this, you better be heading to a bar right now to order a Pisco Sour.
Pastis, France
This liqueur’s been around in France since 1932 and you still don’t know about it? What a shame. It’s an anise-flavoured aperitif that adds just the right amount of spice to cocktails like Navy Rations as well. But if you want to have it the right Marseille way, just add ice and water, and you’re good to go.
