Sunday, March 04, 2007


I don't know how Tony Bourdain does it. Drink all the weird native rotgot that he's offered in every foreign country he visits, I mean. Last night at a Chinese hot pot dinner, I had a shot of Jiugui, a distilled liquor made in the western part of Hunan province, from spring water, sorghum, glutinous rice, and wheat. Ack! That was some strong stuff! It was 106 proof, clear as water, and had a sweet, somewhat root-y flavor from the sorghum.

A shot of that (sipped!) and two glasses of red wine was not enough to get me drunk, but I had a hell of a headache this morning!

Drink at your own risk!

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