BOUKHA (fig brandy)
Any comments on which Boukha is best to sample? The Tunisian Jewish Bokobsa family apparently have three kinds: (1) Boukha l’Oasis, (2) regular Boukha Bokobsa, and the third (3) Boukha Bokobsa Cuvée Prestige. Can anyone comment on how these compare, and can anyone mention any brands to steer clear of please? TIA.
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Cheese Boy
Oct 4, 2008 08:05 AM
Aha. Now everything is clear. Boukha is not made from figs we know as "mission" or "calmyrna". Boukha is obtained by the distillation of “figues de Barbarie” (prickly pears) from Tunisia and Turkey. This explains why the taste resembles that of tequila to me I suppose. To taste "figs", I guess I should take some dried calmyrna figs and steep them in the newfound Boukha. That *should* work.
›2 Replies
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re: Cheese Boy
No, boukha is definitely not made from figues de barbarie -- though that's an interesting idea. The terms "figues" and "figues de barbarie" are not used interchangably here.
There's no taste of fig in Boukha because it's just not that good! But your idea to steep the figs in Boukha is a good one. Did that with some fresh figs and it turned out nicely -- the liquor turned a nice, sweet purple-pink. Gotta do that again when the figs are back.
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Cheese Boy
Oct 3, 2008 09:27 PM
I am sipping the Boukha right now. I don't taste any hint of fig whatsoever, it's not sweet in any way like some brandys tend to be, and there's no unpleasant aftertaste. The color (and taste) is very much akin to silver tequila IMHO. The smoothness of the Boukha is quite alluring I tell you, and I really feel like I'm drinking tequila, *not* BRANDY at all. The challenge I face now is how do I get the fig taste I'm craving to shine through? I wish I knew.
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Faune
Sep 10, 2008 12:46 PM
I love Boukha Bokobsa! Glad to see that you are interested in it. I didn't know that people outside of the Jewish French North African community knew about it.
I reccomend you start with the Original, Boukha Bokobsa w/ the white label (see the picture I have attached) it is excellent. It can be served ice cold (stick it in the freezer) after a meal as a digestif. The bottle says you can mix it with apple or pear juice, both are good. I have never had the other two (although I have seen them) but all of my French North African family and friends swear by the regular Boukha. You will find it at many (Jewish) French North African weddings and ceremonies alongside Whiskey, Pastis and Anisette (Phenix, Algerian).
Try it alongside a slice of Boutargue for the "real Tunisian experience".
Here is a previous thread in which I recommended it:
http://chowhound.chow.com/topics/549856Here is a review of Oasis:
http://www.arabicliquor.com/archives/...Cheers
&
à la tienne!
›6 Replies
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re: Faune
Cheese Boy
Sep 15, 2008 08:59 PM
I have to *find* this elixir first [in NYC] and
then I can comment accordingly. I am somewhat determined,
and in part, because of your insightful post. Thank you !-
re: Cheese Boy
Faune
Sep 16, 2008 02:04 PM
You are most welcome and I am glad that I could be of some help. good luck finding it! Let us know what you think after you try some.
P.S.: try emailing the Boukha Bokobsa website about who is the distributer in the US/NYC.
http://www.bokobsa.com/vsiongb/societ...
"Please contact-us for an extensive list of retailers": mailto:bokobsa@bokobsa.com
Cheers!
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re: cheryl.berk
Cheese Boy
Sep 28, 2008 08:42 PM
Yup, know the place, right near Cooper Union, just didn't know they had *any* BOUKHA amongst all their wines. I was waiting for a reply from Bokobsa, but a friendly hound seems to have beaten them to it. Thanks so much for the info. Good luck to you, and cheers!
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