On a visit to Myanmar/Burma in late December I toured the region surrounding Inle Lake, well known for its spectacular beauty and villages on stilts. A boat trip to the southern reaches of the lake took us to a regional market and to several temple sites—and to a local distillery. We were welcomed by the owner, a man in his 30s who was in the third generation in his family to operate the business. He gave us a thorough description of the distilling process: outside in large metal vats about the size of garbage cans rice was cooked. The cooked rice was then transferred into the main distillery building, dirt floor and about 50 feet long with a thatch roof and woven bamboo walls. There the rice was mixed with yeast and allowed to ferment into rice wine in large pots. After several days these were heated and the steam moved through 10 foot pipes to pots filled with cool water. The distilled rice liquor then dripped into pitchers. This liquor in various strengths was then decanted into bottles labeled “Best Jungle Wine.”