Scientists Invent Durian Wine, Because You’d Never Try It Sober


You’ve heard about it. You might have wondered if you’d be brave enough to try it. Maybe you’ve even gotten close — wandering around a foreign market place, buzzing on life and, admittedly, those free beers you scored from some fellow backpackers – before you decided that nope, nuh-uh, your nose just can’t take it, no durian for you.

It’s understandable. Some of us just have stronger gag reflexes than others, which is why it’s recommended that most newbies take baby steps into the stinky, delicious world of the “King of Fruits,” either by snacking on durian candy or Durian McFlurries, or now, by knocking back a cold glass of durian wine.

TIME Newsfeed reports that a team of researchers at the National University of Singapore’s Food Science and Technology Programme has just developed a clear, 6% ABV durian wine and is currently looking for commercial distribution partners. Supposedly the fermentation results in a much milder, much less stinky rendition of the infamous fruit with a lower amount of sulphur compounds – previously believed to cause cardiac arrest when consumed with alcohol.

Considering we already have such monstrosities as beard hair beer, it’s not too crazy to think durian wine could be our next big hype-drink, now is it? Come all ye self-proclaimed “foodists,” get ‘em before they’re cool.

H/T TIME + PicThx Hafiz Issadeen

By Dominique Zamora

Dominique would be a foodie if she had money to pay for food. For now, she gets by just looking at food photography, which results in at least one more starving journalism student every time Instagram breaks down.

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