Traditional alcoholic drinks of Nepal

Whether you like it or not, drinking alcohol is one of the oldest rituals that has taken deep roots in the structure of human communities. Alcohol is an important part of local culture and everyday life across much of our planet. The oldest written evidence suggests that alcohol was already known in China 9,000 years ago. Thanks to the availability of raw materials and the relative ease of production, alcohol has remained an incredibly popular drink (and cultural icon) for thousands of years.

One such drink is beer, which first appeared in Sumer (modern-day Iraq) around 5000 BC.

Until the invention of mass production, local alcohol was the only option for most communities. Even now, most countries prefer local alcohol. Nepal also has its own traditional drinks. As elsewhere, some of them were originally of local origin, and some were borrowed from other peoples at one time. And whatever their history, these drinks remain Nepali as long as the people of Nepal love them, drink them and make them.

Tongba or Tumba

Tongba is the most popular alcoholic drink in the cool areas of eastern Nepal. By the way, locals pronounce this word closer to “tumba”. Like chyang tongba is popular among the Rai, Limbu and Sherpa tribes, but primarily in the eastern region. This drink is also widespread even further east - in Sikkim and Darjeeling, India.

Unlike most alcoholic drinks, millet ferments without adding water. Technically, tongbu could be classified as beer, but fermentation without water confuses many. To make tongba, boiled millet is fermented for a week or two. And they drink tongba from special containers. Fermented grain is poured there and hot water is poured over it. The alcohol contained in the fermented grain is absorbed by hot water, which is drunk through a wooden or metal straw. Traditionally, the drink is served in a large wooden container called a Tongba, hence the name of this “Nepali beer”.

Fermented millet is also distilled to produce other drinks (their common name is arak).

The combination of alcohol and warm water quickly warms the body. This is a 100% way to overcome the night cold due to which Tongba is more popular in winter or in the cold hilly and mountainous areas of Eastern Nepal.

Raxi

Today raksi is the general name for all alcoholic drinks in Nepal, but originally the word meant a very specific type of alcohol. According to one version, the distortion of meaning occurred under the influence of Western tourists who, in search of booze, turned to local residents with the most incredible “search queries.” The “original” drink discussed here is most often called Kodo ko Raksi (alcohol made from millet) or arak. Like most of the drinks mentioned in this article, raksi is essentially moonshine. Raxi is distributed from the eastern border with India to parts of Nepal west of Pokhara. It is produced in thousands of households, but is used primarily not for sale, but for family consumption.

A typical arak is mild in taste and its strength ranges from 20 to 30 degrees. The best examples are almost as tasteless as water. This drink is one of those that “hits you on the head” slowly and with a delay. This often leads to abuse, especially among people who are not yet familiar with the “character” of raksi.

Tourists should be on alert, as raksi is one of the most frequently counterfeit drinks. To increase profits, cheap industrial alcohol is often added to fake raksi, which can lead to serious poisoning. Therefore, buy raksi only from trusted places with a good reputation.

Chiang or Chang (Chyang)

Chiang is made from fermented rice, giving it a soft, smoky color. Chyang tastes mildly sour, quite similar to soft cider. It is the second most popular local alcoholic drink in Nepal. Younger generations of Nepalese, more accustomed to drinking strong drinks like vodka, classify chang as a “soft drink.” But older people call it a strong drink.

Thanks to the simple manufacturing process, thousands of families and small eateries produce huge quantities of this drink at very modest prices.

Availability, pleasant taste and low price make chang one of the most preferred drinks.

Traditionally, chyang was served in copper bowls and in some places this custom is still alive. But now, of course, ordinary glasses, iron cups or even plastic utensils are more common. Historically, chyang was characteristic of the Newari, Sherpa and Rai peoples, who have long preferred bowls to any other utensils.

The most common type of chyanga is white (the color is rather cloudy-milky). Other varieties are the thick brown chyang Karthon and the red Hyaunthon. Both of them are quite rare, but if you know where to look, you can find them. They also taste like cider and would probably be no less popular than white chyang if not for the much higher price.

Corn and millet Chiang

The term Chiang by default means something made from rice. But it is also made from corn, millet, and a mixture of them. And although these drinks are very rare, in our opinion they deserve mention in this article. The process of their production and the method of serving differs little from other Nepalese beer drinks. And the taste is very similar, except that it is a little less sour. True, you are unlikely to be able to try chyang - in Kathmandu it is almost impossible to find an establishment that serves it.

Aila

Aila is the strongest of all alcoholic drinks in Nepal. The high alcohol content is unmistakably guessed even before you take a sip of the aila - by its strong smell. In appearance, aila is as transparent as water. And the taste is similar to Baiju - a Chinese alcoholic drink (also of grain origin). Aila is distilled from millet and then distilled. In local restaurants you can find not only single distillation (ek pani), but also double distillation (dui pani) and even triple distillation (tin pani). All you have to do is take a sip of aila and you will understand what it’s like to take a sip of rocket fuel.

Aila is served in clay bowls. The drink is poured from traditional Ainti jugs, which are very similar in shape to the Persian Surahi vessels. When filling the bowls, at first the jug is held low, and in the process gradually raised to chest level. This method of pouring liquid is designed not only to please the eye, but also stimulates the sense of smell, showering those sitting at the table with the strong smell of the drink.

The first attempt to commercialize the drink and bring it to the wider market was made by Nepali Distillerys. After all, until now, most of the Nepalese aila was produced at home (most often by people from the Newari people). Including those sold in restaurants and bars.

Forget about tequila and next time you are in Nepal, try aila. The burning sensation in the throat, esophagus and stomach alone will be an unforgettable adventure for you.