Top 7 Weirdest Alcoholic Drinks In the World That Make You Scared

Of course, at various points in our lives, we've all sampled drinks in an effort to concoct something novel and out of the ordinary.

Five of the Strangest Drinks from Around the World Chilled Magazine

Photo: Hispanic Kitchen

Contents
1. Kvass 2. Pulque 3. Meat breast mezcal (mezcal de pechuga) 4. Palm Wine 5. Chicha 6. Tuna tears soju 7. Lizard, snake and scorpion wine

The variety of alcoholic and nonalcoholic drinks, vintage wines dating back centuries, and more. However, there are bizarre beverages out there that you will never have the courage to try.

KnowInsider.com 'invites' those who are bold enough to try them to sample the seven most unusual beverages from around the world.

1. Kvass

Kvass - Photo: Wikipedia

This popular summertime beverage from Russia is made from fermented rye or black bread. The color of the bread itself affects the drink's overall hue. Since the final product typically contains only 1% alcohol, technically speaking, it is not regarded as an alcoholic beverage.

It is included on this list because it is a bread-based beverage that is almost as well-liked in Russia as vodka. That is now very strange.

2. Pulque

Photo: Mic

The agave plant is used to make tequila, one of the most well-known spirits in the world. But did you know that Mexicans also consume pulque, a beverage made from fermented agave sap? This milky beverage with murky origins has become popular in central Mexico since the time of Spanish colonization.

Many people believed it to be a sacred beverage reserved for the privileged. Genuine pulque has a viscous feel and a mucus-like appearance that would probably take some getting used to.

3. Meat breast mezcal (mezcal de pechuga)

Photo: Atlas Obscura

Mezcal, a popular alcoholic beverage in Mexico, does not by itself fit our definition of odd and weird. Mezcal of every variety is available in bars across the nation and abroad. One type, however, stands out among the others. Mezcal de pechuga (also known as "meat breast mezcal") is not made the same way as regular mezcal.

A raw chicken breast (or hen, rabbit, or turkey) is hung over the still during the mezcal de pechuga process and slowly cooked in the vapours. It's said to give the beverage a punchier flavor.

His grandfather ran a palenque (or distillery) in Oaxaca, according to Miriam Rodriguez Gonzalez, who tells CNN Travel, "He would take the chicken breast and put it inside a plastic bag with small holes. The bag would then be placed inside the sizable vessel where the mezcal had been filtered, and he would leave it there for a while. There aren't many people we know who succeed like my grandfather.

Mexicans think mezcal can be beneficial for a number of health conditions, including digestion. However, this version and mezcal in general are fantastic celebratory beverages that shouldn't be tampered with.

4. Palm Wine

Photo: Culture Trip

Only the fact that both palm wine and pulque are made from sap serves as a comparison. Palm wine, also known as toddy, is an alcoholic beverage created from the sap of numerous species of palm trees and is widely consumed in parts of Asia and Africa. By making a hole in the palm tree flower and setting a container underneath to collect the sap, the sap can be removed.

It can be prepared in a variety of ways depending on the culture, and the amount of alcohol varies regionally. For instance, fermented palm wine known as Kallu in India is very sour and acidic. As the day goes on, the flavor gradually deteriorates to the point where the beverage eventually tastes more like vinegar than a refreshing alcoholic beverage.

5. Chicha

Chicha, also known as corn beer, has long been linked to the Incan people. The drink is made by extracting sugar from corn, boiling it, and letting it ferment for a number of days in big containers. It was originally consumed during ritual sacrifices and festivals.

Without the fancy machinery, this procedure is surprisingly similar to the making of actual beer. except for one obvious distinction. The conventional method entails chewing the corn and spitting out the pulp into containers prior to fermentation.

6. Tuna tears soju

Photo: Twitter

You probably already have a long list of dishes and beverages you want to try if you're traveling to South Korea, including soju, the country's potent elixir, kimchi jjigae, and Korean BBQ. It's a must-try in a place where people are known for "going hard."

Soju, a distilled rice wine with a high alcohol content, is widely available in the nation's eateries, bars, and convenience stores. It comes in a variety of flavors, and Koreans love to combine it with beer to make "maekju," another beverage. They occasionally even combine it with tuna eye fluid.

The "tuna tears shot," or "chamchi nunmulju" in Korean, is typically offered at sushi bars or other places that serve seafood that are referred to as "tuna houses." The soju is mixed with the liquid from a tuna fish's eye. The mixture produces a liquid that has a jelly-like consistency.

7. Lizard, snake and scorpion wine

Photo: Vietnam tour operator

Actually, this strange beverage is not all that mysterious. A huge bottle of rice wine or grain alcohol with lizards, snakes, scorpions, or other creepy crawlies floating in it is all that is involved. They are praised for their purported medicinal benefits and efficacy as aphrodisiacs in some Asian cultures. Snakes that are poisonous are preserved so that the toxins mix with the alcohol to give it more flavor.