'Traditional Nepali Alcohol' - Nepali Culture
Posted On: September 6, 2020 2:35 pm
Raksi is a traditional local Nepalese spirit made from distilled rice, kodo, or millet, enjoyed during religious ceremonies, but also consumed by the general public as they wish.
Raksi is a traditional local Nepalese spirit made from distilled rice, kodo, or millet, enjoyed during religious ceremonies, but also consumed by the general public as they wish.
It is a strong drink, clear like vodka or gin, tasting somewhat like Japanese sake. The ingredients are allowed to marinate in water for about two weeks. As a result, the locals heat up everything to create fermentation and distillation. If raksi is made from rice or millet then the taste is not all the same. Its alcohol content is around 45%. That is to say as a whiskey.
TYPES OF TRADITIONAL RAKSI/ALCOHOL
Aila is traditionally served in the decorative jugs of Newari communities,The Aila looks like tequila.Clay and brass pots distil and cook the aila, taking up to a week to ferment at according to everyone’s tastes. The aila that is made from millet is stronger in taste than that made from rice. When cooking, the distillation done on a blue flame fire will be of superior quality.
Chhyang or chang is a Nepalese alcoholic beverage popular in parts of the eastern Himalayas, Newar, Sunuwar, Rai, Gurung, Magar, Sherpa, Tamang and Lepcha communities. Its color is white and milky. These communities drink chhyang at rituals and festivals. The grains are stored in a copper pot and boiled before being fermented.The resulting sweet and sour mix is poured into small cup-shaped bowls.
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