Foods celticjoker Has Tried

Devoted fans pay thousands for bricks of this fermented tea.

In Catalonia, the fortified wine has its own weekend ritual.

Real maraschinos were born more than a century ago in an Italian distillery.

The stinky cheese comes with onions and bathroom humor.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

In homestyle Portuguese restaurants known as tascas, savory stewed chicken gizzards are a flavorful favorite.

Only a few breweries still make smoky beer in this classic German style.

This British temperance tonic is now a Ramadan favorite.

The washed and dried root of the licorice plant was once a popular natural “candy.”

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

These purses help Uruguayans drink mate anytime, anywhere.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

Artichokes form the backbone of this vegetal liqueur.

Brewers freeze their beer to make this high-octane, sweet style.

Sicilian nuns once hung these sugary "fruits" from tree branches.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

This Spanish pâté was so inspiring, someone wrote a poem about it.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Morocco's nutty, decadent spread is made from the prized oil of the argan tree.

The fiery fruit brandy of the Balkans.

To make this pungent delicacy, Bangladeshis ferment a fish in a pot oiled with its innards.