Trying to find a "representative receipe" for Montagnard rice wine would be like finding the true receipe for chili. Like QRQ 30 said, I only saw it in a large crock which everyone drank from thru bamboo straws. It was nasty stuff and it was not uncommon once they stirred it to find things other than rice bubble up to the top that had fallen into the crock and lay their quietly fermenting. Probably one of the most vivid memories I have of the effects of this stuff is one young lieutenant, dressed in overwhites, executing a perfect swan dive off a berm into a freshly planted rice paddy. The lad had no idea where he was, where he got the overwhites from ( which were now anything but white ) nor how much he had to drink. He remembers the headache he had, however, to this day.
Jack Moroney
