Whitley Neill Banana & Guava Gin 70cl

Product Information

The death toll of 80 was arrived at after 15 people died in the period between April 23 and the weekend before. [11] Deaths in Kamwenge went from five to nine after four people died on 21 April. [11] Two people were hospitalised at Kamwenge's Ntara Health CentreIV and five were hospitalised at Mbarara Regional Referral Hospital. [11] a b "80 people die of methanol-laced gin in Uganda". The Gazette (Montreal). 23 April 2010. Archived from the original on 27 April 2010 . Retrieved 23 April 2010. Just remember that strong flavours like citrus peel, chilli and fresh or dried herbs tend to be quite powerful in small amounts!

With: Gold rum, crème de banane liqueur, oloroso sherry, falernum, white crème de cacao, orang bitters, cardamom bitters, and chocolate bitters. The bottling technique: Add your spirit to a Kilner jar or another sealable container. Make sure your kit is clean and sterile to avoid the spirit going bad. Then add your infusing ingredient and leave it to leach into the spirit. Here's a rough time guide:Leave strong chilli, vanilla, cardamom or citrus for less than a day.Hardy spices and strong-flavoured veg will need five to seven days.Berries and strong fruit can take around three to four weeks to impart as much flavour as possible.Milder ingredients like apple or florals will take up to a month. For a fun twist, put your banana moonshine in this banana flask and bring it with you wherever you go. Enjoy it yourself or to share with co-workers or friends. We say: Banana notes often found in whisky enhanced with a generous splash of banana liqueur. Don't expect a sweetie, despite the liqueur, this remains a dry spirituous old fashioned. With: Gold rum, light white rum, crème de banane liqueur, Galliano liqueur, orange juice, pineapple juice and lime juice.

People in Uganda now drink the harsh gin and authorities overall ignore the law and do not enforce it regularly. It is sold in shops and bars across Uganda and a distilled version is sold overseas. The product that is sold overseas is double and sometimes triple distilled from the alcohol that village distillers make for the factories in Uganda. When it is distilled, flavors are added and many impurities and dangerous parts of the alcohol are filtered out. [4] Incidents [ edit ] Beware of leaving it too long and over-infusing the mixture, though - in the same way that a cup of tea with the teabag left in too long can taste horrible, so too can flavoured gin! So taste the gin at intervals, and once you’re happy with the flavour, filter out all the botanicals using a sieve. If there’s some sediment left in the liquid, use some muslin or a coffee filter to strain it again. Next, strain the banana moonshine mash through a cheesecloth and make sure to avoid any pulp getting into the final wash. Squeeze out any liquids from the pulp.

Archived copy" (PDF). Archived (PDF) from the original on 2012-04-06 . Retrieved 2011-11-09. {{ cite web}}: CS1 maint: archived copy as title ( link)We say: Smoky whisky-laced, rich, delicately herbal banana. Not as challenging as this drink sounds and considerably tastier. Most countries that we travel to have their own version of alcohol. Of course, there are the mainstream alcohols that you buy in liquor stores and bars, but there is also the stuff that anyone can make if they have the right ingredients. Since we have been in Uganda for almost a year combined between 2021 and 2022, we have tried all types of alcohol that they traditionally make out of bananas. There are various ways to flavor or age your banana moonshine. Here are a few ideas and you can also combine them: With: Banana, cachaça, gold rum, crème de banane liqueur, corn liqueur, fino sherry, lime juice, and saline solution.

There’s certainly no shortage of flavoured gins in the supermarkets these days – everything from violets and geraniums to blood oranges and grapefruits make their way into the staunchly British spirit. But while these are at best overly sweet and at worst full of artificial flavourings, it’s far tastier and cheaper to make your own. And best of all – all it requires is a bit of sugar, some gin, your chosen fruit and time for everything to infuse together. Close to 80% of the Waragi today is made in Uganda. A large glass of this unregulated liquor goes for approximately 25 cents, making it easily accessible for Ugandans. A green banana consists of mostly starches and has a very low sugar content. Only as the fruit continues to ripen, enzymes in the banana skin help to convert starches into sugar. A ripe banana has a very high sugar content of over 20% – sometimes even up to 30%. That is more than in apples, pineapples and most other fruits. With: Jamaican aged blended rum, gold rum, crème de banane liqueur, crème de mûre liqueur, pineapple juice, lime juice, and grenadine syrup. Just leave white. This is also a good option – it will taste great and it is not absolutely necessary to flavor it.We say: Cachaça and overproof rum provide the headline funk to this banana-flavoured spirituous tipple. As mentioned above, with up to 30% sugar content, bananas have more sugar than apples or grapes. Therefore, there is no need to add sugar to your mash. Adding sugar to the wash will make the banana moonshine less smooth and add a rum flavor. But, if you are aiming for quantity, adding sugar to this banana mash moonshine recipe is absolutely possible. For every 2.5lbs (1.25kg) of sugar you add to the mash, add an additional 1.5 gallons of water. Stir the sugar into the mash at 160°F (71°C). Let the banana mash cool down naturally to about 75°F (24°C) while keeping the lid on your fermenter to avoid contamination. Depending on the size of your fermentation vessel, this takes about 1-1.5 hours. If the temperature is still too high after about one hour, you can add a couple of clean ice cubes to the mash to speed up the process or cool the container from the outside, e.g. by placing it into a bathtub with cold water. Since the enzymes need the high temperatures to convert starch into sugar, make sure to wait for about an hour before actively cooling down the mash.

The extra banana flavor punch: Peel a banana and cut into thin slices. Add it to the distillate for around 5 days. This adds a delicious banana aroma and is our favorite banana moonshine flavoring. Optional, but recommended: Add one tablespoon (5g) of yeast nutrients at the same time as you add the yeast. In theory, the banana must provides enough nutrients for the yeast to survive. However, adding yeast nutrients gives the yeast a headstart against other organisms like bacteria, molds or wild yeasts that may want to feed on your sugary sweet banana mash. So adding these nutrients decreases the chances of the banana mash going bad and also decrease the fermentation time. Moonshining and consumption of waragi and other alcoholic beverages is widespread in Uganda. In the 2004 WHO Global Status Report on Alcohol, Uganda ranked as the world's leading consumer of alcohol (per capita). [1] Based on results from 2007, Uganda’s overall alcohol consumption was an average of 17.6 liters per capita. [ clarification needed] This is unusually high compared to surrounding countries. [2] In 2016 this seems no longer the case, with total consumption of pure alcohol down to 9.5 litres per capita (≥ 15 years of age). [3] History [ edit ] VICE, a news outlet known for " immersion journalism" devoted an episode of their web series Fringes to the process of making and distributing Waragi. The episode also covered the cultural significance of Waragi in Uganda, with reporter Thomas Morton imbibing various distillations of the traditional beverage. [12] There should be around 1.5 ounces of foreshots from this recipe. This part contains the toxic methanol and acetone. To be on the safe side, discard around 2 or 2.5 ounces (60-80ml). Then, collect the distillate in different containers, called cuts, of each around 50-100ml and number them. Once the proof of the distillate drops below 60, you can turn off your still. Cover the containers with your banana brandy and let them sit for a day to allow the aromas to settle.

Let’s start with the step-by-step preparation guide:

According to Bananaman, after Brazil, Uganda is the highest banana-producing nation in the world! Bananas here are mostly eaten green. Yes, you read that right. It is referred to as Matoke (mah-toke-ay), and when you cut it up and fry it, it tastes exactly like french fries, but without the heaviness in the stomach that potatoes give you. They also boil them and mash them just like mashed potatoes, plus they cook them on a grill for yet another different flavor. Pour the vermouth into a large jar and add the dried bananas. Cover and leave to soak for 12 hours. To simply enjoy this decadent home comfort, simply top 50ml gin with ginger ale and garnish with a fresh orange wedge. The base of waragi distillate can be made from either cassava, bananas, millet or sugar cane, depending on the crops grown in the region. The most popular (besides the branded Uganda Waragi) are Lira Lira and Kasese. Lira Lira is made mainly from cassava flour and cane sugar, and is named after the town of Lira. Kasese, named after the town of Kasese, is a potent banana gin. Waragi may also be known as "regular" or "super." In April 2010, 80 people died from multiple organ dysfunction syndrome after drinking waragi adulterated with a high amount of methanol over a three-week period in Kabale District. [8] [9] [10] Many of the deaths were blamed on the reluctance of people to openly admit their relatives had been drinking it, allowing the abuse of the substance to continue. [9] [10] When revelations came about houses were searched, with around 120 jerrycans uncovered. [10]