About Nepalese alcoholic beverage

2. Context
■ Introduction
■ History
■ Types of Nepali liquor

3. Introduction
■ Any spirituous or fermented fluid, substance or
compound other than malt beverage intended for
beverage purposes which contains at least one-half of
one percent (.5%) of alcohol by volume is called liquor.
■ The mixed society coupled with caste and multiple ethnic
results in extremely complex social structure, generally
alcohol consumption depends upon individual social
background.

4. History
■ In the epic of Ramayana and
Mahabharata, there are
mentions of drinking alcohol by
god and goddesses as a
recreational food.
■ In ancient and medieval Nepal,
the Kirats, Shakyas, Lichhavis,
etc. had already made a trade
relationship with Tibet, India,
and China from where drinking
culture probably entered Nepal.

5. Some famous liquors of Nepal
■ Raksi
■ Tongba
■ Jand
■ Chhyang
■ Nigar

6. Raksi
■ Raksi or Rakshi is the Nepali
term for a traditional distilled
alcoholic beverage in Nepal,
India and Tibet. It is often made
at home. Raksi is a strong
drink, clear like vodka or gin,
tasting somewhat like
Japanese sake. It is usually
made from kodo millet or rice;
different grains produce
different flavors.

7. Tongba
■ Tongba, a brew-it-yourself
fermented millet, is one such
staple. As long as there's a
steady supply of hot water, one
cup of the alcoholic seeds can
be stretched into several
rounds of warming, yeasty
beer. After allowing the
fermented millet to steep for a
few minutes, Nepalese drinkers
are left with a cloudy liquid.

8. Thwon/jaad
■ is a Nepali traditional
liquor of Nepal. Jaad is a
fermentation product of
finger millet locally
known as Kodo or Marua.
The finger millet seeds
are sometimes mixed
with a small amount of
wheat or corn grains.

9. Chhyang
■ Chhaang or chhyang is a
Nepalese and Tibetan
alcoholic beverage also
popular in parts of the
eastern Himalayas, Yakkha,
Limbu, Dura, Newar,
Sunuwar, Rai, Gurung,
Magar, Sherpa, Tamang and
Lepcha communities. Among
the Lepcha, it is called Chi. It
is also known as jaarh in
Nepal.

10. Nigar
■ This is the supernatant
liquid, or the liquid that
remains above the solid
residue during the
fermentation of tongba
/jaand which is collected
and served as an
alcoholic beverage.