While I was at University I got to know this Catholic priest from Kenya who was living in the same hall of residence as one of my friends. He had an incredible tolerance to alcohol and would often down a six-pack for breakfast with no visible effects.
One day he produced a bottle of alcohol made in his still back in Kenya. It was the strongest thing I have ever drunk in my life. Just being in the general proximity of the bottle, when the cap was off, was enough to give you a decent hit.
He later told us it was made from fermented pork.
