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Takabb Anti-Cough Pills for sale on the traditional medicines and herbal products shelf in a Thai drugstore Hatakabb has marketed itself through social media posts. [ 19 ] To communicate its values, the company made a post featuring pictures containing employees' yearly medical examinations along with the statement, "We always stay healthy and ...
Maotai, or Moutai (simplified Chinese: 茅台; traditional Chinese: 茅臺; pinyin: máotái), is a style of baijiu made in the Chinese town of Maotai in Guizhou province. . Maotai is made from sorghum, a wheat-based qū, and water from the Chishui River, and it uses traditional Chinese techniques of fermentation, distillation, and aging, to produce a spirit with a nutty, grainy, and savory ...
Kweichow Moutai and Camus started the cooperation in 2004, and Camus became the worldwide exclusive distributor of Moutai products for the duty-free market. [ 8 ] A bottle of Maotai produced in 1983-1984 has an estimated price range of HK$115,000-173,000 (US$14,700-22,200) in an auction in Hong Kong in 2017.
As a wine lover — of the real stuff — I am by nature extremely skeptical about modified wine, and let’s be clear: To make good-tasting nonalcoholic wine, you need to de-alcoholize real wine ...
A bottle of Sato Phayathaen, labeled to promote the Rocket Festival in the northeastern Thai province of Yasothon. Sato (Thai: สาโท, RTGS: satho, pronounced [sǎː.tʰōː]) is a traditional northeastern Thailand (Isan) alcoholic fermented drink that has been made for centuries from starchy glutinous or sticky rice by growers in that region. [1]
Alcohol inhalation is a method of administering alcohol directly into the respiratory system, with aid of a vaporizing or nebulizing device or bag. It is chiefly applied for recreational use, when it is also referred to as alcohol smoking, but it has medical applications for testing on laboratory rats, and treatment of pulmonary edema and viral pneumonia.
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Later, the Excise Department concocted another blended spirit using herbs combined with a traditional medicated liquor recipe. Herbs and spices were fermented in a spirit of high alcohol content before adding the desired flavor, aroma, and the preferred degree of alcohol. The result was a new kind of spirit which was smooth enough to be drunk neat.
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