On Purim, this is a king's feast where you sip some delicious food • In honor of the holiday we searched from India to Kush for the best drinks that come to Israel

• Celebrating Adelaide

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Every nation and state has their annual carnival. The Italians have the Venice Masquerade Festival, the Swiss the colorful Festnacht, the Brazilians the famous Rio Carnival - and we have the Adelaide of Purim.

True, there is a huge difference between the festivities, their essence and most of all their character, but what they all have in common is that with the parades and parades - whether they are held or canceled, as the teaching of the hour - a lot of alcohol also marches. Even if throughout the year we try to drink carefully to maintain seriousness and sobriety, there is one day in the year where even according to Judaism you can drink a lot - and most of all it is fine. Incidentally, the source of the name Adlaida is found in the Sages' instruction to drink many times - "a person must Basumi (get drunk) in Purei until he did not know (until he did not know) between the damned Haman and Baruch Mordechai."

Officially, we celebrate Purim in the face of the Haman and Ahasuerus Discrimination, which, when it was at the height of its political power, ruled the entire cultural world at that time "from India to Kush," and led particularly long feasts, for both the couriers and the common people who are in the capital. At these banquets, wines and beverages from all over the empire came to his table, and the celebrants were asked to sip - "at will and man's will." Each one as understood, tasted and its limitations.

To celebrate this year properly, we also decided this time around the world, from India to Kush, and to sample the best that comes to earth, from all over the place (or rather, for a glass), because once a year we also feel like the kings of the world, just like Ahasuerus.

Official tasting

Walders, coffee-whiskey liqueur, The Netherlands

From the Orange Crown State comes this ceramic liqueur, which contains a fairly low alcohol level (only 17%). Delicious coffee flavors alongside Scotch whiskey, in a rich, creamy texture that can be enjoyed with a sweet little sip or as an addition to an ice cream ball, pancakes or Belgian waffle. You should also try the vanilla and toffee banana flavors (NIS 99).

Whiskey cleaned from the barrel, Japan

Japanese whiskey has become quite common in the world, and we found this version in barrel strength (51.2%). It is a blended whiskey that combines a distillery from the company's two distilleries (Yuichi and Miyagiko), with a deep amber color, a dominant body that envelops you with vanilla flavors, softened wood and ripe fruit. Add a drop of water to it and it will open great. Beverage Beauty (NIS 198).

Tequila Patron Rhapsody, Mexico



From the center of the American continent, from the province of Jalisco, Mexico, we reach our prestigious tequila table. It is aged in oak barrels for a few months (up to six months), where it gets a little woody, but not even the natural flavors of the blue agave plant. It has a clean, sweet taste of slightly fruity honey, and it is fresh, smooth and balanced. Even without the lemon and salt, the enjoyment is perfect (NIS 149).

Whiskey (Paul John) Paul John Bold, India

Up to Goa, India, we arrived in our search for the king's drinks, where we found this young distillery (only seven years old). And the truth? Good drink. Whiskey with great smoky flavors that fail to completely eliminate the fruity flavor and the touch of coffee and anise. His color is determined and the finish is pleasant and medium in length (NIS 199).

Whiskey fountains, Taiwan

This Taiwanese whiskey is made from Scottish barley using soft water. In the northern state, he already has a sworn audience. The distiller's advisor was the late Dr. Jim Swan, who also advised the Milk & Honey Distillery in Israel. Good must pay (NIS 340)

Sauvignon Blanc 2019, MUD HOUSE, New Zealand

The only wine tasting comes to us from New Zealand. This is an expressive Sauvignon as only locals can do. The nose is brimming with white grapefruit aromas, pears and lychee. It has great acidity, greenery herbs and a palate full of flavor and fun (NIS 70)

Gene Ophir, England

The hype experienced by the gin in the world and in our country over the past two years also requires a separate section dedicated entirely to this drink, but in the meantime we recommend Ophir, which is refined in the British Isle but the spices used to make it come from the classic oriental spices - black pepper from India, Kubiba from Indonesia, and Italian juniper berries. From Morocco. The taste that gets great, scum and scented (NIS 160)

Liqueur Pessoa, France

This liqueur fruit liqueur is produced in France, but the passion fruit comes from Brazil. It has an intoxicating and sweet scent, phosphorescent color and sipping is fresh and fun. You can drink it clean, but it is recommended to prepare a cocktail of one-third peso, one-third of vodka and one-third of orange juice (NIS 100).