tldr: the world’s alcohol traditions go way beyond whisky, vodka, and beer. snake wine (vietnam) puts a whole cobra in rice wine. mezcal con gusano (mexico) has a moth larva in the bottle. feni (goa) is distilled from cashew apples. toddy (kerala, southeast asia) is fermented palm sap. changaa (kenya) is moonshine so harsh it’s called “kill me quick.” this guide covers 10 unusual alcoholic drinks from around the world that are weird, fascinating, and in some cases, genuinely worth trying.
alcohol is one of humanity’s oldest and most universal inventions. every culture figured out how to ferment something, and the results range from refined french champagne to a jar with a whole snake floating in it. this guide is about the second category - the drinks that make you say “wait, people drink that?”
some of these are ancient traditions, some are cultural staples misunderstood by outsiders, and some are genuinely dangerous. all of them are interesting. a couple are even from india - because our drinking traditions are a lot more diverse than old monk and kingfisher.
1. snake wine - vietnam, china, southeast asia
let’s start with the one that gets the most shocked reactions. snake wine (rượu rắn in vietnamese) is exactly what it sounds like: a whole venomous snake - typically a cobra - placed inside a jar of rice wine or grain alcohol and left to steep for months.
how it’s made: a live venomous snake is drowned in a large jar of rice wine or ethanol. sometimes scorpions, smaller snakes, or herbs are added. the alcohol denatures the snake’s venom proteins, rendering them non-toxic when ingested. the snake steeps for several months to years, infusing the alcohol with whatever compounds leach from its body.
what it tastes like: like strong rice wine with a slightly earthy, musty quality. the snake doesn’t add a strong flavor - it’s more about the visual impact and the supposed health benefits. the alcohol base is typically 40-50% ABV, so it’s quite strong.
why people drink it: in traditional chinese and vietnamese medicine, snake wine is believed to have medicinal properties - treating everything from hair loss to back pain to low libido. there’s no scientific evidence for any of these claims, but the tradition persists. it’s also a tourist attraction and a conversation piece.
can you try it? available in vietnam, china, and parts of southeast asia. tourist markets in hanoi and ho chi minh city sell it openly. do not try to bring it home - it likely violates wildlife protection laws (CITES), especially if the snake is an endangered species.
2. mezcal con gusano - mexico
the “worm in the tequila bottle” is one of the most famous alcohol myths, and it’s mostly wrong. tequila doesn’t have a worm. mezcal sometimes does - and it’s not actually a worm.
what’s in the bottle: the “worm” is a gusano, the larva of a moth (either Hypopta agavis or Comadia redtenbacheri) that lives on agave plants. it’s placed in some bottles of mezcal (not tequila) as a traditional practice.
the history: adding the gusano started as a marketing gimmick in the 1950s, though some producers claim older traditions. one theory is that the larva served as a proof of alcohol content - if the worm was preserved (not decomposing), the mezcal was strong enough. today, it’s mostly about tradition and marketing. premium mezcal producers generally don’t add a gusano.
does it change the taste? barely. the larva is small relative to the volume of mezcal. some people claim it adds a subtle earthy note, but blind taste tests suggest the difference is negligible.
should you eat it? you can. it’s safe. it tastes like… a mezcal-soaked insect. chewy, slightly nutty, mostly boozy. some people consider it a badge of honor. others find it disgusting. both reactions are valid.
for more on mezcal and tequila available in india, check the tequila and mezcal guide.
3. feni - goa, india
feni is india’s own unusual spirit, and it deserves way more respect than it gets. it’s a spirit made in goa from either cashew apples (cashew feni) or coconut sap (coconut feni), and it has one of the most distinctive aromas in the spirit world.
how it’s made: cashew feni starts with ripe cashew apples, which are crushed to extract juice. the juice is fermented naturally and then distilled in traditional copper pot stills called bhatti. the first distillation produces a mild spirit called urrack. distilling urrack a second time produces feni. coconut feni uses the sap of coconut palms instead.
what it tastes like: cashew feni has a powerful, pungent, funky aroma that polarizes people. the taste is fruity, slightly acidic, with a distinct cashew character. it’s strong (40-45% ABV) and has a rough, artisanal quality. coconut feni is mellower and more approachable.
why it matters: feni received a GI (geographical indication) tag in 2009, making it legally tied to goa. it’s one of india’s most authentic traditional spirits and has been made in goa for over 400 years. the portuguese influence on goan culture included distillation techniques that created feni.
how to drink it: traditionally drunk neat as a shot. also works in cocktails - feni with kokum soda is a classic goan pairing. some bars in goa and mumbai are experimenting with feni cocktails, and it’s slowly gaining recognition among craft cocktail bartenders.
for a deeper dive, check the feni guide.
4. toddy (palm wine) - india, southeast asia, africa
toddy might be the most widespread unusual drink on this list. it’s consumed across three continents and predates recorded history in many cultures.
how it’s made: toddy tappers climb palm trees (coconut, palmyra, date, or other palm species) and collect the sap that flows from cut flower stalks. the sap is naturally sweet and starts fermenting almost immediately due to wild yeasts. within hours, it becomes mildly alcoholic. by the next day, it’s 4-8% ABV and slightly sour.
what it tastes like: fresh toddy is sweet, slightly fizzy, and refreshing - almost like a natural sparkling wine. fermented toddy is sour, yeasty, and can be quite strong. the taste varies depending on the palm species and how long it’s been fermenting.
where to find it: in india, toddy is popular in kerala (kallu), tamil nadu, goa, west bengal, and parts of karnataka. toddy shops in kerala are a cultural institution. elsewhere, palm wine is consumed across west africa (especially nigeria and cameroon), east africa, and southeast asia.
the legal situation in india: toddy is legal in most indian states but regulated differently everywhere. kerala has licensed toddy shops. in some states, toddy is technically legal but commercially unavailable. fresh toddy has a very short shelf life (hours to a day), which limits commercial distribution.
5. kumiss (fermented mare’s milk) - central asia
kumiss (also spelled koumiss) is fermented mare’s milk, and it’s been consumed in central asia for at least 5,000 years. genghis khan’s armies reportedly sustained themselves on it during campaigns.
how it’s made: fresh mare’s milk is collected and placed in a leather sack or wooden container. a starter culture (containing lactobacillus bacteria and yeasts) is added, and the mixture is stirred or churned regularly over 1-2 days. the lactose in the milk ferments into lactic acid, ethanol, and carbon dioxide.
what it tastes like: sour, thin, slightly fizzy. somewhere between yogurt and beer. the alcohol content is low (1-3% ABV), so you’d need to drink a lot to get drunk. the taste is an acquired one - most people from outside central asia find it unusual on the first try.
where to find it: mongolia, kazakhstan, kyrgyzstan, and parts of russia. it’s central to nomadic culture and often served to guests as a sign of hospitality. refusing kumiss can be considered rude.
6. chicha - south america
chicha is a fermented corn drink from south america, and its traditional preparation method is one of the most discussed in the alcohol world.
the traditional method: in the original preparation, women would chew corn kernels and spit the masticated corn into a communal vessel. enzymes in saliva (amylase) break down the corn’s starches into fermentable sugars. the chewed corn is mixed with water and left to ferment for several days. yes, it’s beer made with spit.
modern chicha: most chicha today is made using malting (sprouting the corn to activate natural enzymes) rather than the chewing method. but the traditional version still exists in rural areas of peru, bolivia, and ecuador, particularly for festivals and ceremonies.
what it tastes like: slightly sour, mildly sweet, with a corn flavor. the alcohol content is low (1-6% ABV). it’s often compared to a sour, cloudy beer. chicha morada (made from purple corn) is a non-alcoholic version that’s popular as a soft drink in peru.
7. changaa - kenya
changaa is the most dangerous drink on this list, and i’m including it as a cautionary entry rather than a recommendation.
what it is: changaa is illegally distilled spirit from kenya, made from fermented grains (corn, millet, sorghum). the name means “kill me quick” in swahili - which is not reassuring. it’s essentially moonshine, brewed in informal settings without quality control.
why it’s dangerous: unregulated distillation can produce methanol (wood alcohol) alongside ethanol. methanol is toxic and causes blindness, organ failure, and death. changaa has been responsible for mass poisoning events in kenya, with dozens of deaths in single incidents. some producers adulterate changaa with jet fuel, battery acid, or embalming fluid to increase potency, which is exactly as dangerous as it sounds.
the social context: changaa exists because legitimate alcohol is expensive relative to incomes in many parts of east africa. it fills a market gap for cheap intoxication, but at a terrible cost. the kenyan government has attempted to regulate rather than ban it (since prohibition didn’t work), with mixed results.
should you try it? absolutely not. this is not a “local experience” worth having. the risk of methanol poisoning is real and potentially fatal.
8. pulque - mexico
pulque is mezcal and tequila’s ancient ancestor. while tequila and mezcal are distilled from agave, pulque is fermented (not distilled) agave sap, and it predates the spanish conquest of mexico.
how it’s made: the sap (aguamiel) is extracted from maguey agave plants by creating a cavity in the plant’s heart and collecting the liquid that flows in. the sap ferments naturally within hours, producing a mildly alcoholic, viscous drink.
what it tastes like: thick, sour, slightly sweet, and viscous - almost like a thin yogurt. the texture puts many first-timers off. the alcohol content is low (4-8% ABV). flavored versions (curados) add fruit like guava, mango, or pineapple, which make it more accessible.
cultural significance: pulque was sacred to the aztecs, associated with the goddess Mayahuel. at various points in mexican history, it was the most consumed alcoholic beverage. today, it’s experienced a revival in mexico city’s pulquerías (pulque bars), especially among younger drinkers rediscovering traditional drinks.
9. arak / arrack - middle east, south asia, southeast asia
arak is a confusing entry because the name refers to different drinks in different regions, but all share an anise/licorice connection.
middle eastern arak: an anise-flavored spirit distilled from grapes, popular in lebanon, syria, jordan, and israel. it turns milky white when mixed with water (the louche effect). it’s essentially the same family as turkish rakı, greek ouzo, and french pastis.
sri lankan/southeast asian arrack: made from the sap of coconut flowers, distilled into a spirit that tastes completely different from middle eastern arak. no anise flavor. it’s closer to rum in character. sri lankan arrack is commercially produced and exported.
indian context: india has its own arrack tradition, though it’s largely unregulated and associated with country liquor. legal, regulated arrack exists in some states. the word itself comes from Arabic (araq, meaning “sweat” - referring to distillation).
for more on india’s unique spirit categories, check the what is IMFL guide.
10. kvass - russia, eastern europe
kvass is technically alcoholic but just barely. it’s fermented bread water, and it’s consumed across russia and eastern europe as a casual drink, sometimes by children.
how it’s made: stale rye bread is soaked in water, and the mixture is fermented with yeast and sometimes lactobacillus bacteria. sugar may be added. the fermentation is brief (1-2 days), producing a drink with 0.5-2% ABV.
what it tastes like: slightly sour, malty, with a distinct bread flavor. lightly fizzy. it tastes like liquid bread, which is either appealing or terrible depending on your perspective. it’s refreshing when cold.
where to find it: sold from street carts (yellow tanker trucks) across russia and eastern europe, especially in summer. commercially bottled kvass is available in russian grocery stores worldwide.
unusual drinks comparison table
| drink | origin | made from | ABV | legal? | try it? |
|---|---|---|---|---|---|
| snake wine | vietnam, china | rice wine + snake | 40-50% | legal locally, import issues | if visiting SE asia, sure |
| mezcal con gusano | mexico | agave + moth larva | 38-45% | legal | yes, it’s just mezcal |
| feni | goa, india | cashew apple / coconut | 40-45% | legal in india | absolutely, visit goa |
| toddy | india, africa, asia | palm sap | 4-8% | varies by state | yes, fresh toddy in kerala |
| kumiss | central asia | mare’s milk | 1-3% | legal | if visiting mongolia/kazakhstan |
| chicha | south america | corn | 1-6% | legal | if visiting peru/bolivia |
| changaa | kenya | grains | 30-60% | illegal | never. seriously, never |
| pulque | mexico | agave sap | 4-8% | legal | if visiting mexico city |
| arak/arrack | middle east, south asia | grapes/coconut sap | 40-60% | legal | arak yes, unregulated arrack no |
| kvass | russia | bread | 0.5-2% | legal | sure, it’s basically bread soda |
final thoughts
every unusual drink on this list exists because someone, somewhere, looked at an available ingredient and thought “i bet i can ferment that.” snakes, cashew apples, mare’s milk, palm sap, corn chewed by humans - nothing was off limits. and in most cases, these drinks aren’t just novelties. they’re deeply embedded in local culture, tradition, and identity.
india’s own contributions - feni and toddy - deserve special mention because they’re genuinely world-class traditional spirits that most indians outside their origin regions have never tried. if you’re ever in goa, try feni. if you’re in kerala, find a toddy shop. you’ll discover a side of indian drinking culture that exists completely outside the IMFL and beer world that dominates our cities.
as for the rest of the list: travel. try things. ask locals what they drink. the world’s most interesting alcohol isn’t in fancy bottles on bar shelves. it’s in clay jars, leather sacks, and roadside stalls in places you haven’t been yet.
drink responsibly. must be of legal drinking age in your state.
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frequently asked questions
is snake wine real?
yes. snake wine is a real drink made in vietnam, china, and parts of southeast asia. a venomous snake (usually a cobra) is placed whole into a jar of rice wine or grain alcohol. the ethanol denatures the venom, making it non-toxic to drink.
does the worm in mezcal do anything?
the 'worm' (actually a moth larva called gusano) in some mezcal bottles is mostly marketing. it doesn't significantly change the flavor. it was originally added as a quality indicator - if the worm stayed intact, the alcohol content was high enough. eating it won't harm you.
what is feni and where is it from?
feni is a spirit from goa, india, made from either cashew apples (cashew feni) or coconut sap (toddy feni). it has a distinctive, pungent aroma and is closely tied to goan culture. it received a GI tag in 2009, protecting its origin.
is toddy alcoholic?
yes. toddy (palm wine) is mildly alcoholic at 4-8% ABV when naturally fermented. it's made from the sap of palm trees and is consumed fresh in parts of kerala, tamil nadu, goa, west bengal, and across southeast asia and africa.
what is changaa?
changaa is an illegally brewed spirit from kenya, made from fermented grains (corn, millet, sorghum). it's essentially kenyan moonshine. the name means 'kill me quick' in swahili, which tells you everything about its safety reputation.
can you bring snake wine into india?
no, you should not try. snake wine often contains endangered species and violates CITES (international wildlife trade) regulations. indian customs can confiscate it and you could face legal trouble. admire it in the country where it's sold.
what does snake wine taste like?
snake wine tastes primarily like strong rice wine or grain alcohol (40-50% ABV) with a slightly earthy, herbal quality. the snake itself doesn't add much flavor - it's more about the visual and cultural significance than the taste.
is kumiss (fermented mare's milk) actually alcoholic?
yes, mildly. kumiss is 1-3% ABV, similar to light beer. it's made by fermenting mare's milk with a specific bacterial culture. it's been consumed in central asia for thousands of years and tastes sour and slightly fizzy.
what is the strongest unusual drink in the world?
changaa and other moonshines can reach 50-60%+ ABV but are unregulated and dangerous. among legal unusual drinks, overproof snake wine can be 50%+ ABV. chicha, pulque, and toddy are all low-ABV (2-8%).
are any of these unusual drinks available in india?
feni is widely available in goa and some other indian states. toddy is available in kerala, tamil nadu, west bengal, and goa. the rest are not commercially available in india and are best experienced in their countries of origin.