This one was organized by Adventure & Leisure (A&L), a company that deals in all sorts of cool outdoor gear, like the Igloo coolers featured here, as well as wines and ports.

Adventure & booze: My two favourite things.

Wine 'em, dine 'em, sixty-nine 'em

Went down in Italiannies @ The Gardens, KL. My camera was missing for a week (don’t ask), so pix here are from a borrowed a camera dat dont really shoot at night. (Actually, not much diff with my camera then!) To top it off, i was late. A disorganized day.

Dealer

Seven wines, seven courses. All Italian. $90 net.

My fave was a rosé – Zenato Bardolino DOC, served right at the start (with bruschetta man, one of my goddam numero uno appetizers!). Good drink to kick-off – Easy to drink, not very dry, enough body, and a light finish. Had to have more than one.

Nice spot

Of the food, notable ones were the first course – Prawns & zucchini balls with capers, basil & sun-dried tomato cream. Also the Lamb cutlets, served with butternut squash, roasted cherry tomato & beans, in a rosemary, thyme and mint sauce. Quite a hit. This one came with a red obviously, the Notte di Gallileo Reserva.

Course number 5 - Baked chicken chillin on Milanese risotto, which is drier than normal

Various other Italian wines were featured – 2 whites, 3 reds, and a sparkling red, Merzemino. This was served at the end, as opposed to the regular procedure of opening the evening with a bubbly. Thats coz this one’s sweet, so it became a dessert wine, which came with a Tiramisu, Panna Cotta (i swear this sounds like a vulgar Tamil word or sumtin) and a Rum Baba, which is some pudding made with rum. Surprisingly, not my thing.

Prices range between $65 – $93, although on the nite, they were priced $55 – $75. Very reasonable.

A&L director LC Leong does sessions like this quite regularly. Look forward to the next one, and this time i’ll be more prepared! And will detail more.

The right way to end the night

Brain damage: 7/10

Wuz time for a lazy three-hour champagne lunch. Hit it with my alco fren Cher Ru.

As Italian as Vespa

D spot was Giovino Greek-Italian Restaurant & Wine Bar (2141-1131)  in Changkat BB, KL. Its very non-halal. (Open for lunch on Sat & Sun.)

They gotta a champagne lunch dat happens Sundays from noon till 3. The booze served is an Italian sparkling (prosecco). I like.

The particular variety is La Tordera, while there’re white wines n red wines flowing too.

D owner also runs Sassorosso (dat does a champagne brunch), which i raided recently.

Thirsty?

Warm-uppers

Started d campaign with some appetizers. There are quite a few choices, my fave bein d goddam octopuses. Goes well with d booze.

BBQ-ed sea creature

D cold drinks are a great respite from d heat blazing outside. There’s also an upstairs, which could seen be fully-converted into a lounge. Looks like a great spot. This is where a walk-in cellar aka d wine shop lies.

Mmmmeeeeeeat. Owner / chef Giovani is a body-builder

U get to choose your main course – i would recommend meat, unless ur a dumbass who likes salads. There’s shit like pork ribs, pork steak, juicy sausages, rack of lamb, rib-eye, etc.

Choices, choices. Confusing

I went for d recommended rack of lamb. Fuckin good.

Perfecto

Also on d table was some pig.

Porky steaky

Sengeting

D prosecco served here – good to know there’s a take-away deal on it at d mo – $498 net for six bottles.

I miss u baby

Of course drinkin didnt end at 3pm. We continued elsewhere.

Chicanos' day out

D lunch happens every Sunday, and costs $141 net. Freeflow wine or bubbly. Or both. Its cheaper if u dont drink, but if u dont drink why u readin dis shit.

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Brain damage: 8/10

Was sure glad to hear Sassorosso (2166-6428), the Italian restaurant and wine retailer, has recently started gettin people high every Sunday from 11am.

With Giovanni, the owner (of the joint & the bike)

I was there on time with a friend, Lena. Guests can have unlimited wine (white & red) and Italian sparkling wine, prosecco. The wine changes every week tho.

Prosecco is my new favourite bubbly. Created from predominately prosecco grapes in the northern Veneto region of Italy in the foothills of the Alps, its light, easy to drink and fun. According to a recent article in The Telegraph, in the UK these “cheap & cheerful” sort of drinks (prosecco, cava) are edging out the more well-known champagnes.

Bubblebubble

Had several glasses and got buzzing before i even looked at the menu.

Food. Hmmm. That ‘thing’ that has to enter your body in between drinking.

Found out that Lena is also a day-drunk. Haha

Laid out

Lena's appetizers

My appetizers

The deal here is appetizers are laid out out front, but the main course is your choice from the extensive menu – u got pastas, risotto, gnochi, lasagna, 17 types of pizzas (baked when u order in a wood-fired oven outdoors), grilled shit (rack, t-bone, etc), fish (including jumbo prawns which i devoured, as well as salmon), with a choice of side order and sauce, and dessert served at your table. Phew.

Godammit makin me hungry.

Yum

Feasting for a king. Will definitely hit it again.

It was the kind of sunny, breezy Sunday that just screams “Drink, bitch!” That i did, and basically stuck to d bubbly all d way.

Probably the biggest selection of grappa outside Italy. Haha

The joint has a real chilled, cool and inviting atmosphere, with loads of natural light, a nice layout and a stylish, unpretentious feel. It used to be a person’s private home ages ago. Dude back in da day must have been a hustla to have a bungalow smack downtown.

A band plays 2nd & 4th Thursdays of d month

I like. An ol skool section

Private section

My fave corner

Dessert. One of 'em

Pizza dude workin it

Lookin for birds ah

Doin it. There's a retail wine cellar here too (at our rear)

More grappa

Chef Giovanni’s been in KL for ages, i met him way back. He’s also opened a new wine bar (+pork) at Changkat BB called Giovino last week, which i plan to raid.

I’ve normally had champagne brunches at hotels like Westin & Ritz, so doing it at a restaurant is a nice change, and more personal.

Call the restaurant for reservation at the number above. Sassorosso Italian Restaurant & Wine Retailer’s Sunday brunch costs $147.20 ($128++) with booze. If u got liver failure, it costs $112.70 ($98++).

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Brain damage: 8/10

My apple cider experiment has worked out. And its gooood.

Yeeehaaa!

These little fuckers just need sugar. They consume whatever sugary liquid u feed em, and they fart CO2 & piss out alcohol. How cool is dat?

Yeast piss. Yummy.

And just as a bonus, yeast are also a source of B-complex vitamins and protein.

Easily the most important & productive micro-organism on earth

All i gotta do is pound, and dump these organisms into apple juice, then chill for a couple of weeks. In d meantime, the yeast dudes are working 24-7, multiplying & producing alcohol all d time, billions of them, for free. I dont even have to give them a salary. Its slavery!

A German chemist wrote back in the day about yeast: “These are endowed with a sort of suction trunk with which they gulp up sugar. Digestion is immediate and clearly recognizable because of the discharge of excrements.”

He rambles on: “These animals evacuate ethyl alcohol from their bowels and carbon dioxide from their urinary organs. Thus, one can observe how a specially lighter fluid is exuded from the anus and rises vertically whereas a stream of carbon dioxide is ejected at very short intervals from enormously long genitals.” Haha! Big-dick boys.

One drop of fermenting juice can contain five million yeast cells capable of doubling their number every two hours.

The thing about these guys is they end up drinkin themselves to death. Wine yeast can survive up to 14-18% alcohol in d mix before dying of alco-poisoning, but beer yeast will probably die around 6%. Anyway, there are more than a thousand yeast species around, depending on what u wanna brew.

I made 12 liters of apple cider using about 30 cents worth of yeast. So my cost for producing all these booze is basically the same as the cost of apple juice. Amazing.

Then u realize that alcohol is actually fuckin cheap.

I waited 18 days before deciding dat it was strong n tasted good. Dats when u start bottling. After 2 weeks, i did a taste-test every day. When u feel it’s just right – good balance between sweet & sour & alcohol, its ready. I was bottling them when i was drunk, so no pictures of this happy process.

I was planning to make sidra (apple cider), but since i used wine yeast rather than brewer / beer yeast, i got apple champagne. Haha! To get the fizz, just add a teaspoon of sugar into each bottle then seal the cap. It shd be fizzy within a couple of days.

Bubbly apple wine

My brew is fucking strong. A couple of sips this morning n i was buzzing. Gonna get a hydrometer to check the % of alcohol.

Obviously the brew has only 100% natural ingredients.

Will post a step-by-step soon on the DIY apple wine. At the mo, sugar cane wine is brewing.

Yeast, u da man! Salud!

A researcher has found that wine judges cant really tell what they’re tasting. There’re inconsistencies in their judging, although they’re sober. There’s a short article on this on Drinks International.

It's confirmed - paperwork & booze cant mix

Quote: “Robert Hodgson created a stir earlier this year when he claimed that individual judges in the California State Fair Wine Competition often rated the same wine differently.” (Blind-tastings.)

I think when they say shite like “exhibits extraordinary purity, and beautiful sweet blackberry and cassis notes along with hints of graphite, camphor, and a subtle, but intense meaty character”, then they’re probably talking cock. They might as well swallow d goddam wine rather than spit during tastings. Fuckin wastage. They are people starving around d world man.

At least then they’ll get drunk. And instead of rapping about aromas of red ink and goddam goat leather, they’d say, “O yeaaaaaaaa, i liiiike this one. Hit me again! *Buuurp!* It’s a ffff-fff-fuckinggggg good wine!”

Easy enough to understand.

The manner in which the judge says “fucking” determines the level of the wine’s quality.

Well, I guess u just need to sound cool (superb tips here), and u can pass off as a pro!

The outlet is really cool, like d layout n design.

Hit Spaghetti Grill (03 2287-2220) at Megamall for a Guinness before i hit Alexis. Been advised dat they have super-chilled Guinness at cheap prices. They were right. An ice-cold pint from a frozen mug came up to $13.75 net. Sweet deal! All day all thru August. Not confirmed if they serve bottles, but bartender claims they do. A lil above $300 for a Captain Morgan.

Numero uno thirst quencher

Mad Max was with me at Alexis, unlike the last time, dis time he kept up with me, and was in fact ahead on d drinks at one point.

Nice, soluble drugs

Finger food. Yea!

Cool joint

U da man Mumm

Pisser n washer

There was tons of bubbly. In fact, i washed my dick wit it after after every piss. Ticklish shit.

Senget with Lynn (who's a hottie) and who downed a mini bottle like it wasnt there n Adian's cacat hand

My opinion of Malaysian pigs

Left after 200 bottles finito!

No! Come back u pink champagne!

Either i have a retarded tongue, or i’m really bad at description, coz most of d time, i dont get what the experts say they’re gettin.

They will sniff and sip a wine and describe all these lovely things they’re experiencing. Trippin out n shit. Makes me jealous actually.

I on d other hand will down it and say to myself, “Daaam, dis shit tastes like wine alrite!” Still, i enjoy attending tastings, especially wines, coz i goddam luv drinking wine. Lots of character and stories in wines. And wine gets me high in a hurry.

It’s also the only acceptable accompaniment to Italian food. NOT iced-lemon tea.

Blind tasting in session

Some tasting notes i have for a wine says “It exhibits extraordinary purity, and beautiful sweet blackberry and cassis notes along with hints of graphite, camphor, and a subtle, but intense meaty character. It’s already revealing a wide array of aromas including blackberry tart, cedar, violets, truffles, liquorice.”

Huh what? U wanna run dat by me again?

When they start putting camphor in, dats too much. I mean, i aint got goddam cockroaches in my stomach to have to fuckin drink camphor.

“Blackberry tart”? Now there’s a tart in there too! Wow, can i meet her?

Should shove a bottle of tuak down one of their throats and say “U detect the tart now bitch??”

What are these guys, fuckin botanists?

But it is pretty impressive, actually.

An orchard

i can detect elements like fruit, vanilla, tannins, mellowness/boldness, spice, dryness, smoothness, oak and the length. But I start to get lost / high, when things i’ve never had before get mentioned, like gooseberries (is dat goose shit?), and honeyed junipers.

Next time, i’ll try harder. Need to be more focused and sensitive. Close my eyes and do it right. And spew lines like “Hmmm… Yes, yess. Veeery interesting. Yesss. I too detect a gallant presence of vanilla, tempered by a rather teasing whiff of lightly-sauteed night-picked mushrooms, bold pillars of spring flowers, with a seductive nibble of freshly-ground, summer-sunned horse shit. Yes, yess.”

To each his own i guess. What would be good is a wine education session based on smells (and tastes) Malaysians are more familiar with, like lychee, satay, Roti Boy and exhaust fumes. Otherwise how do we relate?

Well, if u ask me, booze is not meant to be over-analyzed. It’s meant to be appreciated and enjoyed. Of course to appreciate, u need to be informed and educated. If u wanna over-analyze, go for a food review or get a PhD.

Tequila-tastings, i have NO problems fitting in. Aint exactly refined, high-society events

There’s this great article at Playboy.com about wine snobs and how to get into their game, called Real Wine, Fake Experts. There’s dis dude who writes for Playboy, Dan Dunn aka the Imbiber. Funny guy. Quote: “I routinely encounter pompous schmucks who believe they possess God’s own palate, and that they deserve the adulation of everyone around them for swirling some fermented grape juice around in their mouths and pronouncing it “troubling, yet brilliant.”.

And tip No 7 .
7. DON’T SLURP. DON’T SPIT. DON’T USE THE PHRASE “NICE LEGS”
It’s a wine tasting, not a construction site.

Must be the mental haze caused by all dat langkau, the local Sarawak liquor-moonshine made from rice. Similar to lao lao from Laos.

Like some hard-hittin chicano party. If it seems hardcore, it was

Started the trip in style – straight from Kuching airport to this local hotel, Telang Usan, the usual pit-stop for a heavy tuak + laksa lunch. Got wasted then headed to Damai, a seaside area where the resorts and Rainforest World Music Festival venue (SCV – Sarawak Cultural Village) are.

Rice. Nice

As we had rooms in SCV, a couple of their staff came out to greet us. As soon as i put my backpack on d road, there was a sound – a clunk of tuak bottles. The guys, Leo and Bujang, heard it. Leo says “That’s a nice sound!” I reply “Tuak!” He says “We have langkau! Come over to the Iban Longhouse tonite.” I say “OK.” The village has showhouses of the major tribes in Sarawak.

Our pad was in the Melanau Tall House – a huge house on 49 high pillars.

High in our high house

Around midnight, a bunch of us head to the Iban Longhouse. I’ve had much drinking experience with d locals – in urban scenes as well as deep upriver in d interior longhouses, so i knew wat to expect – hardcore shit. Expect no mercy, show no mercy! But some of d boys were nervous. Haha!

When we go in, there’re a bunch of locals doin langkau, with Leo n Bujang. We get down to business. A little cup was passed around. It was sum cocktail – langkau plus some Tsingtao beer. Watever. Once u sit your ass on the ruai, you don’t get fussy or picky. U down wat u get.

“Express style,” Leo says. Which means the cup keeps going around. A shot is poured, u shout ooooohaaa!, down it, and pass it back to the tekong aka sadong – which is d guy who does d pouring, which was Bujang. He keeps pouring n passing. Later he adds tuak to d mix!

Leo, the Maori-lookin Iban

Then some other moonshine shows up – Glenford whisky. Made in Sibu. 15 bucks a bottle – shockingly smooth. Then Bujang mixes d whisky n the langkau. Neat.

Gosh, what a session. Fuckin merciless. Get high or die tryin.

Always a lot of thirsty people in Sarawak. I like.

We staggered home.

D next day was Friday, d start of d three-day fest. D music on Friday night, like last year, was crap. I didnt bother to attend d night show coz d tunes would have put me to sleep, so partied in d room.

Ben Bitch in our little party room aka d Penthouse aka d Crack Den aka the Whore House

From others’ feedback, music was crap. Lullabies.

Friday nite n Saturday nite we end up with d Iban boys again after d gig, with a twist – there was a snack with d langkau – live, fatass sago worms. Joleen had gone to her kampung in Bau n got some. Fuckdatshit. I wasnt planning on havin any. D others went for it. “Crunchy n juicy” it seems. I’ll stick to crunchy peanuts n juicy pork ribs with my booze.

Fat fucks tryin hard to make a getaway

D boys introduced us to a new kid called Royal. At 15 bucks a bottle, a good deal. Another Sibu product. Sarawak’s sure got a thrivin liquor industry! The label says brandy-flavoured liquor. Haha! At least it was smooth, though neat. Some dude called Alfred seems to vouch for its quality. Whodafuck Alfred?

If u say so Al

Which one's water, which one's langkau?? Only one way to find out. Actually 2 - taste it, or smell it. In dis case, langkau at rear

D band worthy of being labelled as world music n deserved to be there was Akasha (Malaysia). Brickfields Blues was super. And of course the Irish Joget. Awesome mix of traditional and modern styles! (Listen here). But some idiot put them on as d first act, when their rockin, creative tunes should have been d closing act. Seems like Malaysian bands never get to be the closing act.

The music flow at the festival was pretty bad. An upbeat band followed by dinner / elevator music (Red Chamber, China). Saturday night i went back to d room midway. Haha. Coz d music was affecting my high. Potong nevermind, but fuckin turun straight.

D fest should be renamed d world jazz fest or chillout tunes fest. Coz dat sums it up. Musically it has become unexciting and very ordinary since ’07. The crazy bands are gone, so are the tribal tunes. The crowd seemed less this year.

Dont matter, coz i had a fuckin blast anyway. Ben Bitch said sumtin weird one of those nites  – “I’m drunk like no drunk before!”

Headed straight to Sid’s Pub for drinks after arrival at LCCT. Had to end it right. Need closure.

Thank God for d crew i was with n d boys who hosted n entertained us there. OOOOHAAAA mafuckers!

Chillin..

Our kampung

Yea, deliver our breakfast n scram, u man-faced kid

Ben Bitch lettin loose in an outhouse, with Bunkface queuing-up

A kliering (very large burial pole)

The finale, Sunday nite

Quality. Alfred quality

Ben Bitch doin some nightwater rafting

Da beach, Damai

Trendy head-hunters' swords. Used.

After-touchdown-party, KL

My thirst was quenched!

Brain damage rating: 9/10

This is what’s known as a hypothetical question, cos it dont require an answer.

This session was pretty specific – a blind-tasting focused on wines below $80 (retail). BTW blind-tasting dont mean u get blindfolded.

So at 2pm a few days ago, there were four glasses of chilled whites staring at me. Seemed like a sweet deal for a Monday afternoon. The tasting notes chart, where i fill in my comments & ratings, looked like it had many sheets. Hmmm. I assumed we will try about 10 wines, tops.

Bread and a water bottle were the other accompaniments.

O yea, and a spit bowl. Haha. Yea right! Like am gonna spit out perfectly good vino. Gross man.

Yea, u stay empty. Just get dat bowl outta here! Reminds me of a bed pan

Yea, spit bowls are for pussies.

But then i was told that we had to go through goddam 28 wines! Huh? Insanity! I want my money back!

Well, since i didnt pay shit, sallgood.

Shy wines havin a cold bath

Anyway, the first four wines went pretty quick. They were chardonnays, followed by several sauvignons. Penfold’s Rawson Retreat Riesling was good. A nice blend of fruitiness and acidity, plus a pleasant, mid-length finish.I could hear mumbled curses from another judge right around wine number 10. Maybe coz it was sweet. Thing is i did expect it to be a lil sweet, and in fact luved it!

I later found out it was a white zinfandel, by Delicato of California. The awesome colour is what grabs u at first (i scribbled into d review comments – “A beautiful deep orange-red – would love to have my V-dub in this colour”.) Haha. It’s got a candy-like nose. If u like something slightly-sweet with a light sherry-like finish, dis is d one. Can be drunk at any time.

Me like dis Delicato. And received a bottle to take home. Thanks Suzanne

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At wine 13, i realized i was quite buzzed! Gosh. Only like halfway. There goes gym!

After 15, i was like “Lord have mercy!”

Then i was staring at these:

Merciless. 16-19 were the second wave of reds, 20-23 (background) were ready with d third wave

The army of reds attacked – there were seventeen to go thru.

Fuck. My commitment to the cause ‘swayed’ a little.

I leaned back into the chair, took a breath and assessed my situation. Intense. Would i be able to write any sense into d tasting charts?

What did i say about spit bowls earlier?? Dam. Hmm, how do i always get myself into this kinda mess?

Okay 16-19, u wanna dance, we’ll dance!

I was soon back on track, knockin ‘em back. There were some real smooth reds – the Delicato Cabernet Sauvignon and Jacob’s Creek‘s Shiraz Cabernet Sauvignon notably. Straight-forward easy reds dat would go well with most meals, as not too overpowering or bold. Should suit all casual drinkers.

But at 20, confusion starts to kick in. They all start smelling d same. I dont know what notes to write! I feel like i was a confused kid in an exam. I bet the deep breaths i took of d reds also got me high.

Other ones i liked were the Kilikanoon The Lackey Shiraz and Penfold’s Koonunga Hill Shiraz Cabernet. Easy-drinkin wines, plesantly surprising, considering under $80. Very suitable for parties too.

OK la i guess. Most wines i liked came from wineries dat have won awards.

Wine connoisseurs in really serious thought

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I sat there for almost three hours, sipping away all d time. Eventually my notes were a lil messed-up. Missed a couple of entry columns too. By 5pm, i was THERE.

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The finale. Salud!

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So i took the complimentary bottle of Delicato to Sid’s and had it right away.

I hope d top 5 wines that i submitted to Flavours for publication purposes weren’t like 20 bucks. Haha. Would say something about my taste!

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Brain damage rating: 8/10

She’s been with me at Sarawak many times for the world music fest. We normally get our supply from this hotel in Kuching that’s got da best shit (and d best laksa). Me n my crew would order like 70-80 bottles for d festival n drink kao-kao. Sometimes tapau some back to KL – still got some 07′s left.

Mmmm, golden rice juice. Sarawak laksa + tuak lunch, Kuching. Perfection.

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So she liked it so much, she decided to learn makin it here in PJ . Her 50% Sarawakian genes finally kicked-in.

The first batch was ready last year. It turned out good. Some of the following batches were as good or better than d Kuching one! The colour is perfect – gold. Not too murky like d longhouse ones, which are forced down your throat when u go upriver in Sarawak. Man i got some tales about that!

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Some dude I met upriver. Nice hornbill feathers, hope d bird tasted good with tuak, ol man

Anyway, Mary Jane was kind enough to show me the tuak-brewing process. We”ll share it with yall – anybody can do it. Don’t ask me about d legality. Don’t know & don’t care. D way I see it, we’ve paid way too much booze taxes in this country already. According to The Star, Malaysians pay the second highest tax in d whole goddam planet for beer! Probably d same with other booze.

Like we earn a lot.

If u buy a can of beer for five bucks, about four bucks is tax. Stupid dam government, blowing our hard-earned money! Fuck em.

Anyway, ingredients are easily available. Maybe tedious but not difficult. I have yet to do it coz she’s just so nice to me – keeps me fed and supplied. Thanks Mary Jane! Ur da shit.

Anyway, if u start makin d product now, it will be ready in 3 months. No it’s not instant. Sorry.

Here’s d rundown on how to make tuak aka rice wine.

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Mary Jane has a tuak logbook. With dates & measurements. Respect

MJ fixin me a shot to test d latest merchandise

Wat u need: (measurements based on 1kg of rice, but u can go for 5kg for more product. Multiply other ingredients by five too)

1. Uncooked rice (glutinous rice – can get everywhere, like Tesco) – 1kg

2. Fine sugar – 1kg

3. Yeast – 1.5 pieces – get it from a Chinese medicine shop. Mary Jane gets it from Centerpoint, PJ. It’s “sweet yeast for Chinese wine”. Aka ‘chao peng’.

4. A pot

5. A hose pump or a cup

and that’s it

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Dates of each batch decorate the pot's cover

Moonshiners these days have d latest bottling technology

Process:

1. Cook d rice (if u don’t know how to dat, quit now)

2. Pound yeast into powder, add yeast to rice (cooled down), stir it up in a pot. Always cover the pot (not air-tight, but make sure no dirt or insects get in)

3. Wait 2 weeks (that’s tough)

A layer of liquid will appear above d mix.

4. Boil sugar in water (make syrup), add into pot once cool. Stir it up. Wait 6 weeks (hang in there)

5. Sieve d pot’s contents thru a strainer. Dump the strained stuff, pour d brew back into d pot. Wait a week

6. Pump out the clear liquid which will float above the murky part with a hose / pump. Or u could scoop out with a cup, but that might stir up the murky shit

7. Sieve again. Liquid should be clear – it’s called tuak! Start bottling d stuff

8. Time to drink!

Rice - more handy than i thought

It’s legit. Have had many of Mary Jane’s bottles and am still alive. Most important part of d process is hygiene. Sterilize everything with soap (not d ingredients).

Actually she did say sumtin about – u gotta b naked when u do it. Hmmm… dunno la, she hasn’t given me any live demo. Yet.

U can probably brew five bottles per kg of rice. BTW, it’s supposed to taste either sourish-sweet or sweetish-sour. If u have no idea, ask someone who has tasted tuak before to sample it. Like me.

Get busy! Believe me, it’s worth it! Good tuak is awesome stuff, and the high is a real upper.

As they say in Sarawak when u cheers, OOOOOOOOOOOOOOOOHHHHAAAAAAAAAA!!!!

Brain damage rating: 7.5/10

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