Top 3 Nepali Alcoholic Beverages

Chhaang is a fermented beverage that is mainly enjoyed in Nepal and Tibet. It is usually made from barley (nechang or jauchhang), millet, or rice (drechhang). When cooked, the base grain is chilled and mixed with yeast (phab). The combination is usually fermented for several days, and the fermented juice is then mixed with water. This low alcoholic drink is milky white and cloudy with a slightly gritty texture. Depending on the length of fermentation, it can be lightly fizzy. The flavor is often described as a combination of sweet and tart flavors. Rice chhaang will usually be creamier and whiter than the barley-based version. Often dubbed as Himalayan beer, chhaang is an integral part of local customs and everyday life. It is a staple on many festivities and celebrations. Many also serve it as a welcome drink. It can be served chilled, but during colder months, it is often heated and enjoyed warm. Local legends say that this local specialty is Yeti’s favorite beverage.Expand

Tongba is a traditional drink of the Limbu people of eastern Nepal, but the drink is commonly found outside its native region. It is made from cooked, fermented millet that is combined with a starter. The grains are then mixed with hot water, and the resulting drink is thick and milky, with a pleasant, mild flavor. Tongba is prepared in a round container. The grains and the starter are added first and are then topped with hot water. The combination is mixed and left to sit for several minutes. It is traditionally sipped through a special straw with a perforated bottom, which also functions as a filter. The vessel is then refilled, and it can be topped up three to four times until the grains lose their potency. Tongba has low alcohol content, and it is mainly enjoyed as a soothing and warming drink during colder months. The drink is sometimes called jaand, but it is mainly labeled as tongba, which is also the name for the traditional drinking vessel. Tongba should not be confused with chaang, a similar drink made with other grains that has a slightly different preparation process.Expand

Raksi is a strong spirit hailing from Nepal that is usually distilled from fermented rice or millet. It is enjoyed as an everyday drink, but it is also prepared and served during festivities and celebrations. Raksi is a clear and potent spirit that can vary in quality, while the flavors differ depending on the main ingredient. Typically, the rice-based version tends to be mellower than barley-based raksi. This spirit is mostly home-distilled in rustic rural distilleries and is best paired with salty snacks.Expand