Love it or loathe it, alcohol is one of the oldest human vices with a long history of being intertwined with society in all civilizations. We have prepared a list of the 7 best local alcoholic drinks in Nepal that you can definitely try to experience the diversity in cultural wines. It has consistently retained its strong position as a vital component of regional culture and daily life in the majority of geographical areas. According to the earliest documents that can be verified, China has been ingesting alcohol for at least the past 9,000 years.
Alcohol has been produced and used all over the world for a large portion of history because the components are readily available and the production method is very straightforward. Almost every tribe, village, state, and civilization has modified these drinks to suit their personal tastes. Nepal has a certain set of favored beverages as well. Regional spirits were the sole option for the majority of people worldwide until the introduction of large-scale industrialized manufacture to be offered to the public. In many nations and cultures, these long-lasting beverages continue to be preferred over generic ones from throughout the world.
Best Local Alcoholic Drinks in Nepal | Must Try
Alcohol is undoubtedly more than just a way to become drunk. It is significant both historically and religiously. There are several distinctive alcoholic beverages from various nations across the world. But, we’ll discuss native beverages in Nepal in this section to enlighten you with the authentic taste of local alcoholic drinks in Nepal. Let’s get into it.
1. Chhyang / Chhaang
A native beverage known as “chhyang” is produced from fermented rice, barley, or millet. It has a milky white tint and tastes tart and sweet. Chhyang is a light drink for individuals who are used to consuming harsh alcohols like beer and vodka. But for those who are just starting out, one glass of Chhyang will be enough to get them wasted. No matter how much the alcohol business has changed or will continue to change, the chhyang’s unique blend of sweet and sour flavors cannot be replicated. And the fact that chhaang is still the most popular beverage in Nepalese culture demonstrates its steadfast irreplaceability.
This drink was formerly served in metal bowls, and some locations still do. Currently, they are frequently served in regular glasses, steel bowls, or even plastic bottles. Chyang is mostly liked by Newars, Sherpas, and Rai since all three ethnic groups employed bowl-shaped serving utensils rather than glasses. White Chhyang, which has a milky appearance, is the variety that is most frequently accessed. It can be brewed in just 2 weeks. Bhaktapur is one of the finest places to enjoy chyang with the Newari Khaja set.
Aila is a beverage made in Nepal from rice, millet, or other grains that have been fermented. This alcohol is manufactured from scratch and prepared according to tradition. It is utilized in Newari ceremonies and festivities. It is among the strongest alcoholic drinks that can be found in Nepal. One might infer that Aila has a high alcohol percentage from its strong order alone.
Aila is a Newari beverage that is so visibly produced by Newari people but is not widely popularized, making it one of the greatest local beverages that catch attention. Every religious celebration and cultural event begins with the offering of Aila to the gods, after which it is consumed. Aila is often consumed with Newari Food items to get its best flavor. The way that Aila is generally served is intriguing, it is first poured from a lower height and then progressively elevated to about waist height. If you want a magnificent taste of Aila, you can visit any Newari Restaurant in the Kathmandu Valley.
Tongba functions wonderfully in the bitterly cold month of December. But it also works great in the summer. The Limbu people, as well as members of other Kirati tribes and several other ethnic groups in Nepal, consume it as a traditional and native beverage. The Rai and Limbu people value it highly from a religious standpoint. In their culture, offering Tongba is a sign of respect. Tongba is the name of a container that stores alcohol. However, today’s alcohol and container are referred to as tonga. Millet is cooked and fermented to make it. The millet is then placed in the container, hot water is added to the container, and the millet is now ready to be consumed.
The liquor is held in a highly attractive and aesthetically pleasing container, and it is consumed using a straw. It has a warm, sweet flavor. It is mostly used to regulate body warmth during the winter or in colder areas, such as the hilly and mountainous districts of eastern Nepal.
Marpha Brandy is a sort of fruit brandy made in Nepal’s Mustang district’s Marpha village. It is primarily produced by the Thakali people, an ethnic group native to the Mustang region, using a range of regional fruits such as pear, apricot, apple, etc. Its ABV strength is around 42%. (Alcohol by volume). The Thakali inhabitants of the area own and run the majority of the brandy distilleries in the area.
Although Raksi is the name for the alcohol in Nepal, the initial brew is created from millet, rice, barley, or wheat and is then distilled. Tin-Pani Raksi, also known as Kodo (millet), has a powerful punch. Raksi has a higher alcohol level than whiskey, more than 45 percent, matching its proof. Homemade raksi can be served hot or at room temperature, and it can be clear or somewhat hazy. The flavor of Raksi is somewhat similar to Japanese sake. However, take it slow because it can sneak up on you.
Jhaikhatte is a dish that is perfect for winter and gets its name from the sound that is produced when Raksi, hot ghee, and grains of rice are combined. For those who want something sweet, honey can be added to this beverage. Jhaikhatte is best enjoyed with snacks like popcorn, sukuti (dried meat), or sadeko, a fried dish made of spiced peanuts, soybeans, or curried potatoes. This is typical of most alcoholic beverages in Nepal.
Another common alcoholic beverage in Nepal is called Jaad, which is created by allowing wheat, rice, or millet to ferment for a week to ten days. then is prepared to drink. Due to its cooling and refreshing qualities, it is typically consumed throughout the summer. It is a light beverage with very low alcohol content. In terms of flavor, it is significantly sweeter and less sour. Typically, it is well-known in Mongolian ethnic groups including the Rai, Limbu, Tamang, and Sherpa.
Although beer, wine, and vodka are all delectable alcoholic beverages, Nepal’s local liquor is better. In Nepal, alcohol symbolizes feelings of love. Wine, brandy, and vodka may be found almost anywhere, while Chhyang, Jaad, Jhaikhatte, Aila, and Raksi can only be found in Nepal. Many tourists are especially fascinated by Nepal’s indigenous drinks. You can check out what wonderful drinks Nepali people have introduced into the world. These alcoholic drinks have religious meaning in addition to being delicious and are made at home using organic ingredients.