This week we are bringing you a post about corn - a staple food of the ethnic minorities in the highlands.
Not only is it a hardy plant which is perfect for the harsh rocky terrain, but it can be both used for food and to make wine!
Corn wine definitely has a distinctive flavour. It is similar to rice wine, but is a little harsher and burns a little more than rice wine. As corn wine ages it also becomes quite potent.
To make this special wine, the local people must be very selective from the selection of maize varieties that are grown in the high mountains, with only the golden yellow variety being used to make this wine.
Something interesting about corn wine is that although you can easily become drunk from drinking it, usually, you don’t suffer headaches or feel hungover afterwards.
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