Production of Ugandan Warangi

Production of Ugandan Warangi

Ugandan Warangi (also spelled Waragi) is a traditional spirit, often compared to homemade gin, primarily made from fermented bananas or other local crops in Uganda. Easily available plants such as beer bananas (most commonly), cassava, millet, or sugarcane are used to make Warangi. The bananas are ripened, mashed, and mixed with water. They are then fermented with natural yeasts or sorghum malt. The banana mash (tonto) ferments for 1–2 days after the addition of roasted malted grain, during which time the sugar is converted into alcohol. Home distillates are made in simple pits or vats; alternatives such as sugarcane juice or cassava mash are produced using similar steps, depending on the local crops. The fermented liquid is transferred from metal barrels into improvised stills over wood fires. Approximately six 20-liter batches of tonto yield one canister of raw waragi; redistilling produces a stronger "super waragi." The yield on a small scale is 15–20% ABV, with the dilution adjusted to taste. Commercial Ugandan waragi (since 1965) is produced by triple copper pot still distillation of a banana and millet mash to 96% ABV and then infused with botanicals such as lime, nutmeg, and cinnamon for a spicy, gin-like flavor. I've been told that waragi has a rather strange effect on those who drink it. I've been told that if people drink too much waragi, they tear their clothes off. I took advantage of this. I had four ladies visiting, and I placed a liter of waragi in front of them and then left. After a long time, I returned. The Waragi was gone, the bottle empty, and the four women completely drunk. I was disappointed, as none of them had undressed. Quotes: https://en.wikipedia.org/wiki/Waragi https://www.youtube.com/watch?v=LDtcRnIhzi8 https://www.youtube.com/watch?v=7OoexnEQGsA ... https://www.youtube.com/watch?v=jbnmgQ2SYGU https://pmc.ncbi.nlm.nih.gov/articles/PMC6358048/