by Cheyenne Tulsa in New Food and Packaging on Wednesday 26 September 2012

Snake venom wine was first consumed in China during the Western Zhou Dynasty by practitioners and patients of traditional Chinese medicine. They believed that it promoted vitality and health. The snakes were preserved for their ‘essence’ and left to steep in a glass jar of rice wine, sometimes enhanced with smaller snakes and medicinal herbs. Traditionally, because of the high alcohol content, it was drunk in shot glasses. However, heavier drinkers ate certain parts of the snake such as the gall bladder, eyeballs and stomach. If you dare try some yourself, you can order a bottle at Asian Snake Wine. The expression “hair of the dog that bit you” just doesn’t seem… enough.