Call it a fancy or a fixation….but I’ve always wanted to fill up my flute with a fine five-star fermentation and fulp it…..sorry…gulp it! Yup you heard it right.
This is a classic case of fostering a fetish whose facets you know nothing of!
No….I’m not fumbling but consciously stating my super long cherished dream of putting to lip – 4 sips….in the RAW.
A sippa Tea.
A sippa Coffee.
A sippa Saffron.
A sippa Wine.
The first two were relatively easier to find. Tea in Darjeeling and Coffee in Coorg - on my summer vacations to these geographies. But I want the balance two to be more than just a chance happening. I’m going fishing for them to the father (mother doesn’t rhyme here) of all places in which they are available. Pampore for Saffron. And Nashik for Wine.
So why all the fuss over these frinks…sorry drinks…. you ask?
Well….first off…
All four exotically-bitter tasting and liqueurs (minus the alcohol) are among the world’s top ten most expensive productions:
a. It takes 1,75,000 Saffron flowers to make 1 kilogram of consumable saffron and costs about Rs. 75, 000 per kilo.
b. It takes 22, 000 Tea shoots to make 1 kilogram of consumable tea.
c. It takes 800 grapes to make 1 bottle of wine.
d. 100 kilos of coffee beans will produce about 15 kilos of export-ready coffee.
Why? Because I’m worth it. Plus, each of them have health benefits. And last but not the least....I just love all the glamour, pomp and the paraphernalia that comes with the territory of stylishly sipping these ‘raws’ in crystal twist stem glasses.
And one word of advice to the spirited – if it’s one for the road – have coffee! Hic!
