Snake whiskey involves placing an entire snake, sometimes alive, into a bottle of alcohol (whiskey or sake) and allowing it to soak and ferment, which imparts fishy, smoky, and spicy flavor notes. Some producers add herbs, spices, and other ingredients believed to offer medicinal or mystical effects, such as pain relief and aphrodisiac properties. Snake-infused wines have a long history dating back to 770 B.C. Reports include a 2013 incident in which a viper survived three months in wine and bit a woman when opened. Safety concerns include toxins, pathogens, and the legal prohibition of venom-infused bottles in some countries.
Snake whiskey has become a tradition in Thailand. An entire snake is placed into a bottle of alcohol to add health benefits and flavor to the booze. A live snake is shoved into whiskey (or sometimes sake, a Japanese drink) and left to soak, resulting in an infused alcohol that is believed to pack an even greater punch than a shot served straight. As the cobra drowns and is left to ferment, the drink takes on an even stronger flavor.
Snake whiskey is described as having fishy, smoky-tasting notes that deliver a spicier finish. (Try using Tasting Table's expert-approved method for tasting whiskey to experience its maximum flavor.) The slithery-enhanced booze isn't a recent invention, either. Snake wine can be traced back to 770 B.C., when it was seen as a remedy for exhaustion and hair loss. In more recent times, namely
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