把別人吐掉的酒回收加工後二次出售,你敢喝嗎?

Peter Bignell, of Tasmanian Belgrove Distillery, was first struck by the idea at the Rootstock festival in Sydney, a gathering of winemakers from all over the world promoting sustainable practices in the winemaking industry. He was in a group tasting wines, and as per tradition in wine-tasting, the majority of it was spat out in a bucket. This practice enables tasters to experience a lot of different wines while avoiding drunkenness.

塔斯馬尼亞Belgrove Distillery酒廠的皮特?比格內爾在參加了悉尼“Rootstock葡萄酒節”後萌生了這個想法。這個葡萄酒節聚集了世界各地的釀酒商，推動釀酒行業可持續實踐。比格內爾是品酒人之一。將口中大部分紅酒吐到一個桶裏是品酒時的傳統，這種做法可以讓品嚐者在嘗試多種不同紅酒的同時避免醉酒。

Bignell, however, saw it as wasteful.

然而，比格內爾認爲這是一種浪費。

“I hate waste, absolutely hate waste,” the distiller said. “That bucket in the middle of the room with all the dregs of the wine and everyone’s spit in it, that’s a waste, that’s going to get tipped down the drain. I said ‘If I took that [spit bucket] home and distilled it and brought it back next year, who would drink it?’ and I think everybody’s hands went up.”

比格內爾表示：“我非常討厭浪費。房間正中的那個吐酒桶裏混着殘餘的葡萄酒和人們吐進去的口水，它們將被倒進下水道里，這是一種浪費。我說，‘如果我將吐酒桶帶回去，將裏面的酒重新提取，明年再帶回來，誰會願意喝這些酒呢？’我想所有人都會舉手。”

Bignell then arranged with the organizers of Rootstock to collect the wine dregs after the conference, with the aim to distill it. “We got 500 liters of wine,” Bignell told ABC Radio Hobart. “There were bits of bickies and cheese and the odd bit of beer in there.”

隨後，比格內爾和葡萄酒節的組織者約好會後將殘餘的葡萄酒回收，以便蒸餾提取。比格內爾對ABC電臺霍巴特頻道表示：“我們總共回收了500升葡萄酒，裏面混雜了一些餅乾、奶酪和一點點啤酒。”

Rather than ship the 500 liters of spittoons back to his distillery in Tasmania, Bignell found the nearest distillery to the event and used their equipment to process the dregs. Twelve months later, Bignell had transformed the spit bucket wine into an 80-proof clear spirit called Kissing A Stranger, with a taste comparable to unaged brandy. He brought most of the beverage to the 2017 Rootstock festival, last November, but also left some to age.

比格內爾並沒有直接將這500升吐掉的酒運回塔斯馬尼亞的釀酒廠，而是找到離會場最近的酒廠，用他們的設備進行加工。12個月後，比格內爾將吐酒桶裏的葡萄酒變成了40度的清澈烈酒，並取名爲“陌生人之吻”，味道堪比未陳化的白蘭地。去年11月，他將大部分的烈酒帶到了2017年“Rootstock葡萄酒節”上，剩餘的則貯存起來。

Bignell told The Guardian. “We are going to collect the buckets again this year and keep making it. It’s all about sustainability.”

比格內爾在接受《衛報》採訪時表示：“今年我們將再次回收吐酒桶裏的酒，並繼續將其製成烈酒，這麼做都是爲了可持續發展。”

The concern exists that drinking distilled spit could be unsafe, but the associate professor in food microbiology at the University of Tasmania, Tom Ross, assured Radio Australia that it should be safe for consumers.

有人擔心含有唾液的酒蒸餾後飲用也可能不安全，但塔斯馬尼亞大學食品微生物學專業副教授湯姆?羅斯表示，這對消費者是安全的。

“Mostly what you’d be worried about is transmission of microorganisms, germs,” he said. “But the heat in the distillation process should get rid of most of those. The rest should be fairly harmless because they were foods before you started; [the] only thing that’s been added is the saliva. I don’t think there’s much of a health risk from it.”

他說：“人們擔心的主要是微生物、細菌的傳播，但蒸餾時的高溫應該能殺死大部分的微生物和細菌，其餘的基本是無害的，因爲它們本來就可食用。唯一添加的就是唾液。我認爲這些不會有很大的健康風險。”