Snake wine originated in Vietnam but is also popular in some other Southeast Asian countries such as Thailand, Laos and Cambodia. Why is it so popular? Because it’s considered an important curative and believed to reinvigorate in person according to Traditional Chinese medicine.
The venomous snakes are not preserved for their meat but to use their “essence”- the snake poison. The recipe is really simple: A large venomous is placed into a glass jar or an appropriate size of bottle medicinal herbs, before they leave for many months. The wine is drunk as a curative is small shots or cups. How is it not poisonous? Because snake venom is protein based, it is modified by the ethanol, contained in wine and its proteins are unfolded and therefore inactivated.