Homemade rakia or rakija in the Balkans comes in all kind of bottles. It can be very strong but in general pretty harmless to drink.
It’s no secret that the best and the worst drinks in the world are homemade. In some countries often very sneaky. In basements or in forests by the light of the moon. Therefor moonshine is another word for illegally distilled liquor. We selected 20 of them from around the world that you must try before you die. Some of the greatest spirits in the world are made with a small still, natural ingredients and the expertise of generations of moonshiners. But the worst ones might make you blind or even kill you. Especially in African and Asian countries, but also Russia, it’s important to be careful what you drink. Get yourself a local guide you can trust and he or she will lead you to the tasty treats that country has to offer. Now let’s start our journey around the world in 20 home distilled drinks.
Arak (Iran)
Even though alcohol is strictly forbidden in Iran it’s not that hard to get if you know the right people. Behind the surface of this Islamic country there’s a flourishing black market for prostitution, gambling and of course alcohol. Arak is the traditional drink of Iran as well as countries like Irak, Jordan and especially Lebanon. The original arak had anise flavor like ouzo or mastika and it’s usually distilled from fermented fruits. You should watch out for arak made with pure ethanol that was intended for chemical use since those drinks can be harmful. Also people died before because of a lack of sanitation during the distillation process.
Bimber (Poland)
Polish liquor from the stores in general is from a pretty high quality and not very expensive either. Still there are some people that hold on to their own homemade stuff. Bimber is made from potatoes or fruits. It’s probably harder to find moonshine in Poland than it is in other Central-European countries like Hungary or Slovakia, but when you do brace yourself. In the Polish countryside they drink beer like water and vodka like beer. Bimber is just their next step. Officially home distillation is illegal in Poland since 2004 but the authorities do very little to stop people from doing it anyway.
A traditional still for Brazilian cachaca.
Cachaça (Brazil)
If you are tired of the Copa Cabana you might want to check out the inlands of Brazil. The countryside of the biggest nation in Latin America has a great moonshine culture, simular to the one you find in the Balkans. Many farmers have a small still where they produce from sugar cane or other spirits. The quality of these drinks is usually excellent.
Chacha (Georgia)
As you might remember Georgia is a real wine country. No wonder the traditional strong drink is also made from grapes. However the word chacha also covers moonshines made from other fruits like figs, oranges, tanderines or even mulberries. Making your own chacha is not illegal in Georgia and therefor many people in the countryside keep this tradition alive. The alcohol percentage usually lays in between 45 and 60 percent.
Cusha (Guatemala)
The collective name for spirits made from fermented fruits. Although is very popular in the countryside not all are safe to drink, so a local guide you can trust is quite important. The nice thing about cusha is that it’s used for Mayan rituals and festivities. Also the spit this drink with ‘cleansing powers’ on their patients to heal them.
Double-daru (Nepal)
Homemade liquor, as well as the legal distilled spirits, in Nepal and Tibet is usually called . However using grain for anything else than human consumption (and only in food) is forbidden by law. So any liquor from grain is also illegal, yet it exists. Daru is the normal version but double-daru is distilled twice and therefor much stronger. For sure a drink for our bucketlist.
Hjemmebrent (Norway)
Well it’s no wonder why people make their own alcohol in Norway. As we explained in our article Welcome to hell a.k.a. Scandinavia we explained how difficult and/or expensive it is to get your drink on in this country. The counter effect of these extreme measures by the goverment is a flourishing moonshiners scene. Hjemmebrent literally means home burned. Usually it’s made from potatoes. The percentage can go up quite high and in the the coldest parts of Norway there’s a version called ni seks, which stands for 9-6 or 96% alcohol. No wonder Norwegians often mix their moonshine with coffee (this mix is known as karsk) or apple juice.
Hokonui moonshine (New Zealand)
The word Hokonui stands for the Hokonui Hills, which can be found in the absolute south region of New Zealand conveniantly called Southland. In the 19th century the Hokonui Hills gained a reputation simular to the Appalachian Mountains in the United States as an area for moonshiners. Nowadays home distillation is no longer forbidden but rather considered folklore. An example for many other countries!
Kasippu (Sri Lanka)
This drink from Sri Lanka is as primitive as you can have it. The ingredients of kasippu are simply normal white sugar of sugarcane and Sri Lankan yeast. Sri Lanka is also one of the countries in the world where most people die of illegally distilled liquor. So why drink this shit you ask? Well, experts estimate that 50 to 90 % of all alcoholic beverages consumed in Sri Lanka are actually illegal. The chance of getting lethal kasippu is a lot smaller than getting killed in the local traffic. So if you’re already there, you might as well pick up a bottle.
Landi (Iceland)
Like many Scandinavian countries Iceland has a pretty shitty system where it comes to alcohol control. It’s hard to get and expensive. But it used to be worse. Before 1989 no drinks stronger than 2,25% were allowed on the island. In the times before the ban was lifted many people were making good money on moonshine. Nowadays it’s still a good profit. Or by avoiding the huge taxes or by selling it after closing hours or to teenagers. Landi is usually made from potatoes, indoor with little stills. The percentage of alcohol lays around 40%.
A typical communal still in a village in Laos. Here’s where the villagers make their lao lao.
Lao Lao (Laos)
Well there’s rice wine and rice wine. The legal brands in Asia are usually between 10 and 20 percent, well not , which is usually distilled 5 (!) times. Home distillation is officially illegal, but the authorities rarely do anything about it. Many villages in Laos have one communal still where all habitants make their moonshine.
Lotoko (Democratic Republic Congo)
Another drink where you have to mind your health. Lotoko is a whisky made from corn, cassava or plantain. It’s said that the most common corn version contains high levels of methanol which is toxic. So try to get your hands on lotoko prepared from less dangerous cassava or plantains. The alcohol percentage in general is over 50%.
Moonshine (United States)
The culture of making moonshine in the United States came up in the 2nd half of the 19th century after the introduction of land taxes. The beating heart of this culture was in the Appalachian Mountains as we described in our story about Lewis Redmond, the Robin Hood of Moonshiners, as well as the surrounding states. During the prohibition between 1920 and 1933 the moonshiners had another golden period. In modern days many people in the traditional ‘moonshine states’ still swear by the strong homemade stuff from their typical jars rather than legal products.
Oghi (Armenia)
A traditional drink distilled from fruits or berries. Oghi is often made from mulberries, grapes, cherries, plums or apricots. Most people in the countryside have their own little still. Another fun fact is that in Iran – that we discussed before – most of the homemade liquor is said to come from ‘Armenian bathtubs’. With aproximately 120.000 to 150.000 Armenians form Iran’s biggest Christian community and unlike their countrymates from Muslim families they have the knowledge to make their own alcoholic beverages, valuable contacts.
Pálinka (Hungary)
The traditional drink from Hungary that is distilled from fruits. Plum and apricot are popular flavors, but also strawberry, pear, apple, cherry or grapes are quite common. Anyone in Hungary who wants to make pálinka can bring his fermented mash to a distiller who will legally distill the booze to the required amount of alcohol. Still many people prefer to handle this part of the process themselves. Pálinka is also popular in Romania and Slovakia, countries with a lot of ethnic Hungarians.
Pisco (Peru)
The great thing about the national drink in Peru is that everyone can produce and sell it as much as they want, since there are no regulations at all. This is quite unique for the region. A great result is that it’s pretty easy to find good quality pisco for a reasonable price. We wrote more about this drink in our post Let’s have a round of pisco for Peru.
Pontikka (Finland)
Yet another country that suffered a lot because of stupid alcohol laws. A good thing Finland has endless uncultivated lands, full of forests and lakes. The country therefor developed a real moonshine culture, even though home distillation has been forbidden since 1866. But nothing could stop the habbitants from making their own vodka, that goes by the name of pontikka. Not even the prohibition between 1919 and 1932. Nowadays people are wealthy enough to buy their liquor, also because the current alcohol laws are not as bad anymore. Distilling your own alcohol (although still illegal) is more or less allowed by the authorities, but few people still do it. From a historical point of view it would be nice to find some of these die hards.
A small rakija distillery in Serbia.
Rakia/Raki/Rakija (The Balkans)
No matter how big the differences may be from time to time between the different habbitants of the Balkan peninsula, they have one thing in common: rakia. Or rakija or raki, depends in which country you are. In countries like Serbia or Bulgaria this drink is almost sacred. The drink that usually contains between 40 and 70% alcohol is an important part of the local culture. New laws to control home distillation or the selling of homemade stuff are hard to vindicate since everyone is doing it. Every family has at least one person who is specialized in making rakia and politicians and officers of the law know better than to harm this folklore. The quality is usually excellent and therefor the drink is safe to drink for everyone. Although untrained tourists might want to add some water to soften the blow.
Samogon (Russia)
This Russian drink is basically made with whatever is easiest. If it’s near and not to expensive you can make alcohol with it. From malted grain (as in the traditional samogon) to beets, potatoes, bread, fruits or simply sugar, Russians will use it to for their home distillation. Although it’s impossible to measure it’s asumed that on a yearly basis more samogon is consumed than vodka. The alcohol percentage can go up to 80% and unfortunately not all the homemade stuff is as safe to drink as in Europe.
Waragi (Uganda)
This is a traditional gin made from banana’s. Although there are many legal brands now that use the name waragi the ‘real one’ is a true moonshine that got it’s name from the words war gin. Nowadays it’s usually kept in jerrycans that are being passed around in the villages. Even many children drink it. Which makes it not surprising that Uganda outranks every other African nation in alcohol consumption. Once again we need to warn you that also with waragi accidents happen, so be careful.
Micky Bumbar
.
Related articles on Lords of the Drinks:
Recipes for hangover cures from around the world
The history of Lewis Redmond, Robin Hood of Moonshiners
13 common mistakes to make with homebrew beer
10 alcoholic drinks to replace the pills in your medicine cabinet
7 good reasons for booze in the house besides drinking
Muslims can drink just like Muhammad
History of the Peruvian drink pisco
The U1600 Tour (past the oldest pubs and bars in Europe)
Cool list, but a bit sad not to see the czech Republic’s Slivovice on it:
http://beyondprague.wordpress.com/czechs-and-czech-culture/food-drink/slivovice-moravian-tradition-distilled/
LikeLike
True true… Well it does belong in the same list indeed. Very good stuff! It’s basically the same as plum palinka or rakija. I didn’t want to put all of Europe on the map. 😉
I’m pretty sure some Balkan countries are sad they are not mentioned by name.
Cheers,
Micky
LikeLike
Serbian plum brandy is not just a story about our family it is a story about one country, way of life, tradition and history… It is a story about Serbia and our old family secret and unique taste of original Serbian plum brandy that we have been manufacturing more than 200 years, we proudly claim that it is one of the best brandy in the world! It is made of rare authentic Serbian and selected organic plums on completely natural way without any of chemical ingredients or simular, on the same way our grandfatherswas doing in the past.
If you decide to order brandy, we will do delivery for free, as fast as possible
at your address or any other place in Belgrade
You can make order simply by phone
Or by e-mail:
LikeLike
Moon shine is interesting some nowadays are not illegal and have started to make it again but I believe under some laws and rules .I have a moonshine jar and a taste of some quite wild tasting but good y husband had gone on a camping trip and they gave him that. He said they can sell that stuff. the smell is fruity well to me thanks for the information here. Have a nice day. .I don’t know about the other fire water. That you wrote from the other counties.
LikeLike
Hmmm…. And where was this? Could have been they sold it in the traditional jars and with the original recipe but they pay their taxes.
LikeLike
It was in California I don’t my husband brought one home said someone gave it to him and I got a smell and a taste and they said they make it and sold it.. Pretty strong stuff. for me. I never had it till then. Clear as clear as can be. .He didn’t go camping again so I didn’t get anymore. That all I know of it but it was interesting.
LikeLike
Indeed. I have never tried any of the American stuff but the moonshiners culture interests me a lot. In Europe I had homemade rakija from Serbia, Bosnia, Croatia, Albania, Bulgaria and Greece. As well as palinka from Hungary and slivovice from Czech Republic. Time to hit the other continents I’d say!
LikeLike
I learn now that there was other moonshines and it really sounds interesting .I like how they make this type of moonshine it dangerous to make and the rebelling sounds like fun at times ha! Sounds cool how you tried the others .I don’t know if the Southern parts (of USA)sell over there or if they still do it illegal .They could be doing both. what was sad was why they stopped making moonshine so long ago was people was making moonshine cheaply and using bleach in the makings…( I am sure for other reasons too) The evil alcohol days of some fear didn’t last….(1940s I believe ).
LikeLike
Oof that sounds like a way to get high as cheap as possible and quite dangerous. The real moonshiners in the US can be found in states like North and South Carolina, Missisipi, Kentucky and Georgia.
Most of them come from families that have been making ‘shine’ for decades, if not centuries. Since they taste every shift first (a lot) before puting it on the market chances are small this will go wrong.
I would be a little more sceptic to taste the jerrycans in Uganda but ey… Bet it’s not the most dangerous thing in that country. 😉
LikeLike
Not sure why they did it guess money and something to drink or high as you said .Yes the true moonshiners are North and South Carolina and the other places you mention .and very traditional wish I ask my uncles if they known any recipes but time hits you.. and Life can’t live without a little danger right;)
LikeLike
Absolutely… I rather die doing what I love than fall down the stairs. 😉
LikeLike
I agree;)
LikeLike
Great post, makes me think I should travel more… (Check out ‘desi’ from India, tried it once and still feel as though I’m twitching!)
LikeLike
Ah yes… It’s kinda simular to the Nepalese stuff right? Desi daru is probably the one from grain. You have any idea how many percent you drunk?
LikeLike
Not entirely sure the was any accurate means of measuring proof or abv! We drank it from a tin!
LikeLike
Hahaha that’s the real stuff. Don’t be surprised if you drunk 60 or 70 % alcohol. Did it taste well or just burn?
LikeLike
It was very coarse, burnt a bit. I hear that some can be quite nice though!
LikeLike
Sure… Even with a shitload of alcohol in it home distillations can taste brilliant. Depends on the ingredients, who makes it and the material it’s made with. Coper tank or a bathtub makes a hell of a difference.
LikeLike
I dread to think how the one I tried was made!
LikeLike
Sometimes it’s best not to know haha
LikeLike
Like sausages!
LikeLike
Exactly! 🙂
LikeLike
Do you distil?
LikeLike
Unfortunately not. I live in a simple house in Holland in a city (Tilburg) that is known for making synthetic drugs. The neighbours would probably think I am running an XTC lab and call the cops. I am learning homebrewing though.
LikeLike
Hahaha…you had better let them know what you’re doing before we see you on the news!!
LikeLike
Sure, but every week police helicopters circle the area searching with heat seekers. They mostly focus on weed growing but when they see my little distillery in the garden I bet they wanna check it out too.
LikeLike
Reblogged this on brande a part and commented:
I’m using my passport all wrong…
LikeLike
Nice article, but the finnish moonshine is called pontikka, not poutikka.
LikeLike
Aaaarghhh damn my handwritten notes. U looks too much like an N. Will change it right away. Cheers,
Micky
LikeLike
Interesting post! I had no idea that pisco was totally unregulated in Peru. I’m sure that producers of pisco would probably say it ruins the spirit, but I could really do with a pisco sour…
LikeLiked by 1 person
I also didn’t know that before yesterday. My Peruvian friends never told me. Now I just don’t understand why none of them owns a still! 😉
LikeLike
One of your friends should take one for the team and acquire a still!
LikeLike
I completely agree! 😀
LikeLike
Pingback: San Simon, the Guatemalan saint who drinks and smokes | Lords of the Drinks
Pingback: Welcome to hell a.k.a. Scandinavia | Lords of the Drinks
Pingback: 200-year old bottle of booze found in shipwreck near coast of Poland | Lords of the Drinks
Thanks for letting me camp out in your blog for a little while today. I had a great time and tried to leave my campsite as good as when I arrived. I’ll be back!
LikeLike
Serbian plum brandy is not just a story about our family it is a story about one country, way of life, tradition and history… It is a story about Serbia and our old family secret and unique taste of original Serbian plum brandy that we have been manufacturing more than 200 years, we proudly claim that it is one of the best brandy in the world! It is made of rare authentic Serbian and selected organic plums on completely natural way without any of chemical ingredients or simular, on the same way our grandfatherswas doing in the past.
If you decide to order brandy, we will do delivery for free, as fast as possible
at your address or any other place in Belgrade
You can make order simply by phone
Or by e-mail:
LikeLike
Hajde brat, thanks a lot for your reply. I have tasted Serbian rakija and slivovice.It was amazing. Cheers from Holland,
Micky
LikeLike
Pingback: Picocita, the refreshing hangover cure from Guatemala | Lords of the Drinks
Pingback: The drunk man’s alphabet | Lords of the Drinks
Pingback: Pastel, the Brazilian pastry that will fix your hangover | Lords of the Drinks
Pingback: 240 ways to say you’re drunk or really smashed | Lords of the Drinks
Pingback: How Mahatma Gandhi killed thousands of Indians with his call for prohibition | Lords of the Drinks
Pingback: Xenophon’s beer experience in Armenia | Lords of the Drinks
Pingback: The oldest Arab cookbook has a recipe for wine and ‘the ultimate hangover cure’ | Lords of the Drinks
Pingback: Historian concludes: “While they drink rakia, the Bulgarians are invincible” | Lords of the Drinks
Pingback: French cancel state dinner with Iranians since meal without booze is no option | Lords of the Drinks
Plentiful right now in the US, since the make most of it under cover of leaves on the trees, in the summer months, itll dry up by January and cost much more.
LikeLike
Sad they don’t just legalize moonshining. It’s a great part of American culture and these fellows usually show real craftmanship!
Cheers,
Micky
LikeLike
Pingback: 5 delicious whiskies from the Scottish islands | Lords of the Drinks
Pingback: Serbian folktale: How the Devil finally tricked the clever Saint Sava with rakija | Lords of the Drinks
Pingback: Goran Bregovic, the supreme master of drunken Balkan music | Lords of the Drinks