- Strounge was inspired by the Tunisian 'eau-de-vie de figue', 'Boukha'
to make a mash from a wild relative 'Ficus sycamorus' (msgs 4321,
4457). But Tunisia is not the only place to ferment and distill figs.
I came across a reference to a Portuguese fig spirit - 'Arguadente de
figo' using I imagine the domesticated 'Ficus carica domestica'.
Fresh figs have a sugar content of 10% and dried figs have a sugar
content of about 55%. Strounge is not alone in using the Sycamore fig
- in Angola a spirit is also made from the wild 'Ficus sycamorus'.
The same Portuegese site also gave details of 'Aguardente de
medronho' (medronheira) or a spirit from the fruit of the 'Strawberry
Tree' (Arbutus unedo). In Spain the tree is calle 'madrono',in Italy
it is called 'corbezzolo' while in France (Corsica) it is called
'arbouse'. In Italy, a wine and a spirit is made from the fruit. A
liqueur is also made by steeping the fruit in alcohol. In Italy it is
called 'Liquore di Corbezzolo' while in France it is 'Liqueur a
l'arbouse' or 'Creme d'arbouse'. The mash is made from 1 part water &
5 parts fruit and the spirit is 40-50%abv.