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<\/a><\/p>\n1) <\/strong><\/u><\/em>Chyang<\/strong><\/u><\/em>: 2) Aila:<\/strong><\/u><\/em> 3) Tongba:<\/strong><\/u><\/em> 4)Raksi:<\/strong><\/u><\/em>
\nChyang, also popular as Chhaang\u00a0on the internet is made of fermented rice and hence a little cloudy in color and has a mild sour taste, much like a mild cider. It is probably the second most consumed local drink in Nepal. While the younger generation, adept at handling potent versions like vodka identifies\u00a0Chyang as a mild drink, the older generation identifies it as a potent beverage. \u00a0Thanks to the ease of brew process, thousands of families and small taverns everywhere keeps the production high and the prices low. The trifecta of affordability, palatable taste and availability attributes make this one of the most preferred drinks.\u00a0 Traditionally,\u00a0Chyang\u00a0was served in brass bowls and some places still do. Today, they are typically served either in normal glasses, steel bowls or even plastic bottles.\u00a0Chyang\u00a0has been \u00a0preferred by\u00a0Newars, Sherpas & Rai, all three of whom used a bowl like\u00a0utensil\u00a0instead of glasses and hence the style of serving. Most commonly available type is \u2018white\u00a0Chyang\u2019, the kind that appears milky. It can be brewed in two weeks. Lesser known are \u2018Karthon\u2019 \u2013 a thick brown\u00a0Chyang, and \u2018Hyaunthon\u2019 \u2013 red\u00a0Chyang. Both are fairly rare but are easily available if one knows where to look. \u00a0Both tastes similar to cider, but\u00a0Karthon\u00a0is not as widely preferred as its white cousin. It does pack a\u00a0good punch though.\u00a0Hyaunthon\u00a0is also mild and would be preferred if not for the price that is nearly ten times that of the white\u00a0Chyang.
\n![\"Three](\"\/sites\/default\/files\/Chyang.jpg\")
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\nThis is the most potent of any alcoholic beverage found in Nepal. High alcoholic content is immediately revealed by the unmistakable odor. Water clear in appearance, it tastes very much like a good quality Baiju. It’s brewed from millet and then distilled. In good taverns or restaurants that feature Aila, choices are offered among single, double and triple distilled, locally referred to as ek pani, dui pani, tin pani respectively.
\n\u201cRocket Fuel\u201d or \u201cLighter Fluid\u201d seems to be natural and common verbal reaction of westerners who sample it. Served in a clay pyala, it is poured from an Ainti, traditional pitcher uncannily similar in shape to Persian Surahi jugs. Typically, its poured initially from the lower height and then the ainti is raised gradually to nearly waist height. This style of pouring is not only pleasing to the eyes but also arouses people sitting close by strong and amplified essence of the liquor.
\nHimalayan Distillery\u2019s Aila is the first attempt to commercialize to mass market. The vast majority of Aila is brewed and distilled at homes including these being sold in taverns, mostly by Newari people.
\nForget tequila shots, try aila when in Nepal or in Kathmandu. Just the sensation of mildly burning throat, food pipe, stomach and intestines will be a memorable mini adventure.<\/p>\n![\"Aila,](\"\/sites\/default\/files\/Aila.jpg\")
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\nCommonly pronounced as tum-baa by locals this is the most popular alcoholic beverage in cooler parts of eastern Nepal. Like Chyang, it is popular among Rai\u2019s, Limbu\u2019s and Sherpas, but mostly in eastern regions of Nepal. It is also highly popular further east in Sikkim and Darjeeling, India.
\nUnlike most alcoholic beverages, millet is brewed without additional water. Technically it falls in the category of beer but unlike beer, the almost waterless brewing process leaves many confused. Boiled millet is fermented for a week or two. For consumption, container-full brewed millet is served and then hot water is added. \u00a0Alchohol in fermented millet is soaked by the hot water that is drunk through a\u00a0wooden or metal straw. Traditionally they are served in a large wooden container called Tongba, hence the name. The fermented millet is also distilled to make other beverages, or more commonly Arak. The combination of alcohol and warm water heats one body quickly and significantly. It’s consumed mostly in winter or in cooler places like hilly and mountainous regions of eastern Nepal mostly.<\/p>\n![\"Tongba](\"\/sites\/default\/files\/tongba.jpg\")
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\nRaksi today is a generic name for all alcoholic beverages but once it referred to a specific type of alcoholic beverage. Probably distorted by bad translation, when westerners say Raksi, to Nepali who may not work in touristy restaurants, the term can be misleading. The specific beverage in discussion here is more commonly recognized as Kodo ko Raksi (direct translated to \u2018alcohol made from millet\u2019) or Arak. Like all in the list, this too is generally moonshine. From the eastern border with India to regions just west of Pokhara, the beverage is common and brewed in thousands of homes but mostly for in-house consumption.
\nTypical arak has anywhere between 20 to 30 or maybe even slightly higher level of alcohol content and mild in taste. Good ones are nearly as tasteless as water. The drink does tend to hit people slow and late. This sometimes leads to higher consumption as less familiar people mislead themselves due to the particular trait.
\nWarnings are in order to tourists as this is also the most counterfeited beverage. Counterfeiters are known to add dangerous chemicals to increase their profits. Only drink it if you can ensure they are well brewed or are sold in places with a good reputation.<\/p>\n![\"A](\"\/sites\/default\/files\/raksi-1.jpg\")
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