World Spirits

Akpeteshie

Ghana

The gin of the Gold Coast: akpeteshie — Ghana's sugar-cane (or palm) distilled spirit, named in Ga ('they are hiding' — from the colonial bans when drinkers hid from the police), the fiery soul of Accra's drinking spots and now a craft revival (with barrel-aged editions).

What it is

The gin of the Gold Coast: akpeteshie — Ghana's sugar-cane (or palm) distilled spirit, named in Ga ('they are hiding' — from the colonial bans when drinkers hid from the police), the fiery soul of Accra's drinking spots and now a craft revival (with barrel-aged editions). Origins: distillation spread along the Gold Coast in the early 1900s; the 1930s bans gave akpeteshie its name and legend. Made from: fermented cane juice or palm wine, pot-distilled. How it's made: 1) Ferment the base. 2) Distil in small stills (the Anloga and Akuse areas are famous). 3) Serve in tots at spots, with grilled tilapia nearby. Served: at funerals (where it flows ceremonially), spots and celebrations. Flavor: fierce cane fire, smoothing in aged craft versions. Strength: 40-50%+. Culture: akpeteshie is Accra's leveller — chiefs and drivers drink the same fire. See also: the Ghana cuisines collection (waakye mornings follow akpeteshie nights).

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