Declan Murphy wrote:
> Haven't seen any Colombian arguardiente on the shelves at my local
> Sugita, so I'll take your word for it. Do you know if any are
> available in Japan?

I don't, but I'm sure if you ask any of the local Columbians they'd sort you
out.

> I do have a bottle of Brazilian cachaca (Velho Barreiro) in stock, and
> cachaca is a form of arguardiente. But without shitloads of ice,
> papaya juice, pineapple juice or some other tropical fruit juice, it
> simply tastes like shit. I don't speak Spanish or Portuguese, but one
> of the local Brazilians tells me Cachaca basically translates as fire
> water/burning water.

So does aguardiente...

I also can't take cachaca outside of a caipirinha. But I wouldn't be
surprised if there weren't more high-end brands out there that tasted pretty
nice.

>> #Seco with milk -- in the country, often milked straight out of the
>> cow into the seco glass.
>
> Perhaps it would go well with pig ears?

Maybe.

Speaking of boonieville, I was talking to the father in law a while back
about his youth. They didn't have soy sauce or wasabi, so when they ate
sashimi they would crush a few tongarashi into ocean water, and dip the
sashimi in that (don't get too grossed out -- the ocean water around his
island actually tastes good). It was a real step up to be able to dip
sashimi in soy sauce (to this day he still prefers tongarashi over wasabi
though, preferably with a squeeze of shiikwaasaa in there as well).

I plan to try that out next time I'm down Hatoma way.

-- 
Regards,
Ryan Ginstrom