The story about the priest who kept his booz for himself is interesting because in Italy there was plenty of it all around. When we were in the Apenin Mountains, on river Sangro, during the winter 1943/44, we were getting a good shot of rum (I don't remember was it per week or more). We used to put it into one pot, add to it some strawberry preserve and water and boil it. It made a potent drink. Later on, on the Adriatic, there was plenty of wine. In one empty house we found 200 bottles of excellent vermouth...