KONYAGI: Tanzania's Very Own

It all started the first time I went to Shoppers grocery store.  As the cashier was ringing up my items, including the bottle ofKonyagi, she gave me a look that I didn’t quite understand at the time.  I’m pretty sure if there was a conversation bubble above her head, it would read, “She’s really buying this? Girl doesn’t know what she’s in for.”

The first time I went to a local bar here in Dar es Salaam, I immediately spotted the bottle of Konyagi.  And well, my motto is when in Rome, do as the Romans do…or in this case, Tanzanians. So I asked the bartender for Konyagi.  He said, “You want Konyagi?”  Now I know English was not his first language but clearly he understood what I said, so I wasn’t sure why I was getting the push back.  With a smile I simply said, “Yes, I want Konyagi.”

He poured a single serving on the rocks. My coworkers asked if I was sure I wanted to drink that tonight.  At this point, I’m thinking to myself, “Why is everyone acting like I asked for a glass of rubbing alcohol?”  I promptly told them “Yea, I’m going to try it.” They gave me the same look the cashier did a week prior, but I just had to taste it for myself.

I took the tiniest of all Konyagi sips and voila!…I was still alive.  And actually, I didn’t think it was that bad.  It tastes like a milder version of gin.  Gin isn’t my favorite drink, but Konyagi doesn’t leave behind that weird aftertaste that I think gin does.  However for some people, it is definitely one of those drinks that could put some hair on your chest.

I sipped the Konyagi slow because I knew not to test my luck but after a few sips, I added some ginger ale to make it a little more tasty.  Being 35% alcohol, I can say that Konyagi is not a drink that I would drink all evening.  Seems like that would result in a night of bad decision-making. I’ve heard stories.  But for a casual night out with friends, it seems like a perfectly respectable drink.

Made from distilled sugar cane, Konyagi’s tagline is “Spirit of the Nation.”  According to its website, it was launched in 1970 and it “represents the essence of what Tanzanians want to carry forward as their Nation develops; something clean and strong from the past that will always be part of their future.”  On the bottle is an image of an African male, arms stretched above his head, representing strength and solidarity. Underneath the African figure are the Swahili words “Kinywaji Safi,” meaning “Drink Pure.”  Konyagi is currently exported to  Kenya, Uganda, Burundi and Rwanda.

I haven’t had a chance to try any cocktails made with Konyagi yet, but I will definitely tell my next bartender to make the Konyagi Mule:

2 tots Konyagi
1/2 a tot of lime cordial
Top up with ginger

Yum!  People should stop being scared of Konyagi and give it a taste!  It’s actually quite good.

Cheers!
Ashlee

Photo Credit: konyagi.co.tz, cardiffstudentmedia.co.uk, voices.yahoo.com, and 1plus.co.tz

TEQUILA: Pride of Mexico

Many of us tend to drink any and everything but have no idea what differentiates vodka from whiskey.  Or rum from tequila.  Believe it or not, there are specific requirements for a liquor to be considered what it is. So I thought it’d be good to break down each liquor so you’re more informed next time you order your favorite drink.  Today’s lesson: TEQUILA. But first, let’s discuss fermentation and distillation.

Fermentation happens when sugars are converted into cellular energy, producing ethanol (also referred to as grain alcohol) and carbon dioxide as waste products.

Distillation is a method of separating mixtures based on differences in volatility of components in a boiling liquid mixture.  

Alcohol is usually fermented and then distilled.  Tequila is a distilled spirit made from the Agave tequilana plant, primarily in the area surrounding the city of Tequila in the western Mexican state of Jalisco.  Mexican laws state that tequila can be produced only in the state of Jalisco.  Mexico is granted international right to the word “tequila.”

Once the plant is ready to be harvested, the leaves are cut away from the core of the plant.  After harvesting, the leaves are slowly baked in ovens to break down their complex starches into simple sugars. Then, the baked leaves are either shredded or mashed under a large stone wheel, after which the extracted agave juice is then poured into either large wooden or stainless steel vats for several days to ferment, resulting in a wort with low alcohol content.  This wort is then distilled once to produce what is called “ordinario,” and then a second time to produce clear “silver” tequila.  From there, the tequila is either bottled as silver tequila, or it is pumped into wooden barrels to age, where it develops a mellower flavor and amber color.

Tequila is usually bottled in one of five categories:

• Blanco (“white”) or (“silver”): white spirit, unaged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels
• Joven (“young”) or (“gold”): unaged Blanco tequila that is colored and flavored with caramel
• Reposado (“rested”): aged a minimum of two months, but less than a year in oak barrels of any size
• Añejo (“aged” or “vintage”): aged a minimum of one year, but less than three years in small oak barrels
• Extra Añejo (“extra aged” or “ultra aged”): aged a minimum of three years in oak barrels, this category was established in March 2006.

Who knew so much went into making tequila?  Sip with appreciation next time you take a shot!

Cheers!
Ashlee