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5 Worst Rated African Alcoholic Beverages

Last update: Mon Dec 16 2024
5 Worst Rated African Alcoholic Beverages
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01

Spirit

TUNISIA
2.6
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Boukha is a clear, colorless Tunisian spirit that is distilled from fermented figs. The drink was first produced in 1820 by Yaakov Bokobsa. Together with his sons, he perfected the recipe in 1870, and the drink is still produced following traditional procedures and the old, secret recipe.


Boukha is a smooth and warming spirit with complex notes of raisins and spices. It can be enjoyed neat, preferably well-chilled, or as a cocktail ingredient. Boukha has an alcohol content of 37,5% ABV.

02

Mead

ETHIOPIA
3.5
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MAIN INGREDIENTS

Tej is often classified as mead or honey wine. This traditional drink hails from Ethiopia, but it is also common in Eritrea. It is prepared with a mixture of honey, water, and gesho leaves—officially known as Rhamnus prinoides—which are used similarly to hops in beer production.


The ingredients are mixed, and the leaves are removed before the combination is left to rest. The result is a subtly sweet drink that can significantly vary in flavor. It is typically cloudy, yellow, and slightly fizzy, but as the popular local saying explains, no two cups of tej are the same. 
03

Spirit

CAPE VERDE
3.5
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Hailing from Cape Verde, grogue is a sugar cane spirit and a favorite national drink. Though it can be found throughout the archipelago, the center of production is mainly concentrated on the islands of Santo Antão and Santiago, and most production is still artisanal.


To produce grogue, sugar cane juice is extracted with a press (trapiche) and is then left to ferment for several days. The juice is then distilled in alembic stills. The drink is clear and potent, sometimes aged, mixed with fruit juice, or infused with herbs. 
04

Liqueur

THIBAR, Tunisia
3.6
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Thibarine is a sweet liqueur that hails from Tunisia. It is often said that it is based on dates, but the exact ingredients and the recipe are held secret. The only known ingredients include alcohol, sugar, and botanicals. The drink was first created in the 1940s by the Missionaries of Africa, known as the White Fathers, at the monastery in Thibar.


The drink is usually enjoyed as a digestif, and it is bottled at 40% ABV.

05

Cocktail

SOUTH AFRICA
3.9
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Springbokkie is a South African layered shooter consisting of equal parts crème de menthe and Amarula cream liqueur. In order to prepare it, Amarula should be poured into a shot glass first, followed by crème de menthe. The shooter is traditionally served without garnishes.


It got its name after the green and gold jersey colors of the South Africa national rugby team, also known as The Springboks.

TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.

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African Alcoholic Beverages