Tuesday, October 25, 2011

the last drops of mulberry wine...

mulberry wine

...are always the best

My forefathers are from the coastal town of Ningbo, and apparently, we have some distant relatives still living there. I've never been - and as a Fang, I think I'm expected to pay a visit sometime in the future. It's not a big deal. It just depends on the amount of gifts you bring right?

Anyways, this is a liqour that's unique to the region. Mulberries grow native there, and when they're at their ripest, the locals sink them in BaiJiu, the fiery rice and grain spirit that pushes 50% abv. With age, the alcohol is absorbed into the fruit, taking away the fire and leaving the spirit rounder. The fruit on the other hand will, as they say, knock you the fuck out. Locals swear by it for medicinal purposes too. I've never tried it, but it's supposedly particularly effective for bouts of diarrhea.

It all hinges on the quality of the fruit, as always. These mulberries weren't the ripest, which leaves the spirit slightly bitter. Not that exciting to drink, but eating the fruit is great. All the kick from the alcohol, and the texture stays a bit crunchy. And what a kick. A bowl of it, and the room started spinning. Just enough, just enough.


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