What is habushu?

Habushu is a type of Okinawan liqueur made by infusing awamori (a distilled spirit indigenous to Okinawa, Japan) with a venomous pit viper known as habu, which is native to the region. The preparation of habushu is quite unique and often considered controversial due to the inclusion of the snake within the bottle.

Here are some notable aspects of habushu:

Preparation: After the habu snake is captured, it is typically put into the bottle either alive or can be killed beforehand. If alive, the snake may be put into a state of hibernation by freezing, at which point it is added to the alcohol. The awamori then acts as a preservative.
Taste and Flavor: The resulting drink is said to have a sweet and fruity flavor with herbal notes. The presence of the snake is believed to add unique characteristics to the drink, though the extent of this influence is debated.
Cultural Significance: Habushu is often consumed for its purported medicinal properties. Some claim it can improve male virility or provide other health benefits, although there is no scientific evidence to support these claims.
Regulation and Safety: Although considered safe to consume because the venom is denatured by the alcohol, the production and consumption of habushu can be subject to various regulations, especially in countries where animal rights are a concern.
Symbolism: The inclusion of the habu snake represents a level of daring and exotic appeal. It is also seen as a symbol of potency and strength.
Availability: This drink is primarily found and enjoyed in Okinawa, although it may be exported to other regions where there is an interest in unique, exotic spirits.

For those interested in trying habushu, it's recommended to ensure the source complies with ethical and health standards regarding the treatment and use of animals in the production process.