As a direct result of colonial suppression of the once burgeoning industry, ogogoro - now referred to many as ‘local gin’, has continued to be produced as a form of subsistence farming, catering only to local communities in rural environments. Outside of these settings and with an exception of very specific tribes, adulterated versions of ogogoro, watered down and mixed with harsher synthesised spirits, are infamously consumed by either the very poor, seeking a quick high, or those who consider themselves traditional enough to appreciate the medicinal/natural benefits of such a drink. Because of this, the once-reputable craftsman’s spirit, has been priced out of the market, by cheaper alternatives – notorious for hospitalising its imbibers, which in many cases, has resulted in headline-grabbing fatalities across the country.