For most foreigners, rum is the boozy bread-and-butter of the Caribbean, but fruit wine reflects a more localized—and incredibly unique—type of tippling. The tradition especially thrives in Barbados, where fruit wine is often the best vehicle for sampling produce that’s either altogether unfamiliar to an American tongue or largely unavailable for day-to-day consumption. There’s wine made from fat porks, a magenta-orbed berry which is found only on an island-specific tree that grows in gullies. A favorite roadside fruit, the dunk, produces a fruit wine that’s deep orange ombre when poured into a glass and full of candied citrus notes. Even soursop and aloe—both of which are valued for their stomach-settling and medicinal properties—get the fermentation treatment, perfect after an overly indulgent meal.