Apparently, the world is running out of grapes. Or at least that is what some individuals around the world must be thinking as they create wines from the most bizarre ingredients.
While some of these wines (if we can call them that) actually sound delicious and drinkable, others are down right twisted and disturbing. I apologize in advance if some of the following information seriously grosses you out.
Known as Vino de Coco, coconut wine was founded by George and Tila Paraliza after returning to their homeland, the Philippines. George was hopeful in creating wine from the world’s most divine coconuts and putting the Philippines on the front page of the wine industry.
Entirely organic, Vino de Coco is made of the fresh sap from the flower of the coconut tree. First established in 2010, the Paralizas follow strict guidelines developed by the Philippine Coconut Authority in order to harvest the coconut sap for their winery. Several wines are produced at Vino de Coco including a Dry Red, Sweet Red and Sweet White.
Considering the nutritional value in coconut, Vino de Coco has many benefits. Today, the wine is making its way towards international distribution and is easily found throughout its homeland. George and his fans aim to make Vino de Coco the Philippine’s National Drink.
Tiger Bone Wine
Although the practice that has been illegal since 1993, China is now allowing Tiger Wine sales – in a very undercover sort of way. Obviously, this custom has huge protests against it as tigers are bred in captivity for the sole purpose of tiger products such as fur, teeth and apparently bones for wine.
In China it is believed that tiger bones have medicinal capabilities and are thus soaked in wine for long periods of time. The bones are removed before bottling and price is determined by the amount of time the bone remained in the wine.
Singapore scientists have managed to turn the world stinkiest fruit into wine, how fortunate for us. Durian fruit has actually been banned from public locations in Singapore because of its smell, so why someone would want to put it in their mouth is beyond me.
The wine, created by student researchers at the National University of Singapore, has received mixed reviews. Some describe its texture as buttery and creamy, others say, “Your breath will smell as if you’d been French-kissing your dead grandmother.” Better yet, it apparently tastes like “onions garnished with a gym sock.”
Lucky enough, the low alcohol content of 6% is said to diminish the fruits nasty smell.
Sounds fabulous after the last two, doesn’t it? Honey wine is actually very popular for Saint Patrick’s Day as it is a solid Irish tradition. Known as Mead, the wine is fermented honey that can be made into various styles, such as dry and sweet wines. Producers also bring in fruits, herbs and spices to mix in even more delicious. They are even built to cellar.
Honey wines are produced around the world from some pretty decent sized wineries (for example: Oliver Winery) that own bee colonies instead of vineyards. None of us at WineCollective have yet to give it a shot, but it most definitively sounds yummy. We would love to hear if some Irish folk out there have tried it!
An ostensibly medicinal “wine” in Korea called Ttongsul, is made by pouring Shochu into animal or (the most popular) human feces until it ferments. While it may not be the easiest drink to find, Ttongsul is still available in traditional restaurants and favoured among locals.
People have played some nasty tricks on others in order to get them to drink Ttongsul, without knowing of its contents. Reviews were surprisingly positive until after the experiment, when honesty played a part.
Granted, this is a traditional practice so our opinions will be kept inside WineCollective headquarters. Mainly this serves as a warning should you choose to travel to Korea at any point.
WineCollective has a 100% grape wine only policy that we just implemented (right this second) upon learning about some of these other creations. While we would love to try Vino de Coco or Mead, we can guarantee we won’t be giving the others a try, nor forcing you to do so. If you’re brave enough and ever have the experience of TRULY expanding your palate, we would love to hear about it.