Nepal’s rich cultural tapestry extends vividly into its alcoholic beverages, many of which are home-brewed, deeply traditional, and play an integral role in rituals, celebrations, and daily life across various ethnic communities. Unlike commercially mass-produced spirits, these local drinks often highlight the ingenuity of indigenous fermentation and distillation techniques, using readily available grains and local knowledge passed down through generations.
Here’s a look at 10 of the most popular alcoholic beverages you’ll encounter in Nepal, followed by 7 more unique regional drinks.
10 Most Popular Alcoholic Beverages from Nepal
1. Raksi / Aila
What it is made of: Raksi is a generic Nepali term for distilled spirits, but it most commonly refers to a clear, potent liquor distilled from fermented millet (kodo). It can also be made from rice, wheat, corn, or barley. Aila is the Newari community’s specific, highly prized version of this distilled spirit, often considered one of the finest local liquors. How it tastes: Raksi, especially the millet-based Kodo ko Raksi, has a harsh nose but a surprisingly smooth finish, often compared to Japanese sake or a clear, low-proof whiskey. It carries an earthy, sometimes slightly sweet or smoky undertone depending on the grain and distillation process. Aila, particularly the rice-based Newari variety, is known for its smooth, rich, and often slightly sweet taste, with different grains yielding varied nuances. It’s often described as clean and potent. How strong or mild is it: Strong. Raksi typically ranges from 40-45% ABV (Alcohol by Volume), comparable to a low-proof whiskey. Aila is famously strong, with some homemade versions reportedly capable of “knocking one out” with just a few shots, making it very potent. It is usually served in small, traditional clay cups.
2. Chhaang (or Chhyang / Thon in Newari)
What it is made of: Chhaang is a traditional fermented grain beer, typically made from partially fermented rice, barley, or millet. The grains are boiled, cooled, mixed with a local yeast starter (marcha or phab), and left to ferment for several days. How it tastes: Milky white and cloudy with a slightly gritty texture, Chhaang has a distinct sweet and sour taste. Depending on the fermentation, it can be mildly fizzy. Rice-based Chhaang tends to be creamier and sweeter, while millet or barley versions might have earthier notes. How strong or mild is it: Mild to Medium. Chhaang is a low-alcohol beverage, generally ranging from 3-7% ABV, similar to a light beer. It’s consumed in larger quantities than distilled spirits and is known for being quite thirst-quenching.
3. Tongba
What it is made of: Tongba is a unique millet-based fermented beverage, a staple of the Limbu community in Eastern Nepal, as well as Sherpa and other mountain communities. It’s made by fermenting millet with marcha and then drying it. How it tastes: The consumption method is as unique as the drink itself. The fermented millet is placed in a special bamboo or wooden mug called a tongba, and hot water is poured over it. The resulting cloudy, mildly alcoholic liquid is sipped through a bamboo straw with a filtered tip. The taste is earthy, slightly sweet, with bready or even mushroomy hints, and a warm, comforting feel. More hot water can be added as the alcohol and flavor dilute. How strong or mild is it: Mild. Tongba is relatively low in alcohol, usually 3-5% ABV, similar to Chhaang. It’s meant to be sipped slowly over an extended period, allowing for social interaction and warmth.
4. Toddy (Taadi / Tadi)
What it is made of: Toddy is a palm wine made from the fermented sap of various palm trees, particularly wild date palms, Palmyra palms, or dwarf dates. It is most commonly found in the Terai region of Nepal. How it tastes: Fresh sap is sweet, but upon fermentation, it develops a slightly sour, tangy, and mildly alcoholic taste. It’s milky white, similar in appearance to Chhaang, and can be quite effervescent due to natural fermentation. How strong or mild is it: Medium. Once fermented, Toddy typically reaches an alcohol content of 5-10% ABV. It’s known for its rapid “kick-in” effect despite its relatively moderate strength.
5. Marpha Brandy
What it is made of: Marpha Brandy is a distinctive fruit brandy produced in the village of Marpha in the Mustang district, known for its extensive apple orchards. It’s distilled from fermented apples. How it tastes: Clear and potent, Marpha Brandy has a strong apple aroma and a clean, fruity taste with a warm finish. The quality of the local organic apples contributes significantly to its distinct flavor profile. It’s often compared to apple schnapps or eau-de-vie. How strong or mild is it: Strong. As a brandy, Marpha typically has an ABV of 40% or higher, making it a powerful spirit.
6. Jaand (Jand)
What it is made of: Jaand is a general term for home-brewed grain beer in many Nepali communities, often made from finger millet (kodo), rice, corn, wheat, or barley, fermented with marcha. It’s very similar to Chhaang, often considered a slightly different preparation or a broader category. How it tastes: It’s a cloudy, brownish-white, mildly sweet and sour alcoholic beverage, often thicker than commercial beer due to remnants of the fermented grains. The taste varies significantly depending on the grain used. How strong or mild is it: Mild to Medium. Jaand typically has an alcohol content ranging from 3-7% ABV, similar to Chhaang. It’s a popular mild alcoholic drink that can be consumed in larger quantities during social gatherings.
7. Kathe Raksi
What it is made of: Kathe Raksi literally translates to “wooden Raksi” or “traditional Raksi,” referring to a more rustic, traditionally distilled form of Raksi, often from millet or rice, using traditional clay or copper stills heated over wood fires. How it tastes: This is often a robust, earthy, and sometimes smoky version of Raksi, as the wood fire and traditional distillation methods impart distinctive characteristics. The taste can be quite raw and fiery, reflecting its homemade, artisanal nature. How strong or mild is it: Strong. Kathe Raksi is known for its potency, often on the higher end of the Raksi spectrum, easily 40-50%+ ABV, and can sometimes be quite raw.
8. Nigar
What it is made of: Nigar is a traditional distilled spirit primarily made from rice by the Tharu community in the Terai region. It involves the fermentation of rice with a local starter, followed by distillation. How it tastes: Nigar is a clear, potent liquor with a distinct rice aroma and a clean, slightly sweet, and fiery taste. Its purity and traditional preparation are highly valued within the Tharu culture. How strong or mild is it: Strong. Nigar is a powerful distilled spirit, comparable in strength to other forms of Raksi or Aila, often exceeding 40% ABV.
9. Nepali Wine (Homemade Fruit Wines)
What it is made of: While not as ubiquitous as grain-based alcohols, various communities, especially in fruit-growing regions, produce homemade wines from locally available fruits. Common bases include grapes (where grown), berries, peaches, plums, and even rhododendron flowers. How it tastes: These wines vary widely in sweetness, acidity, and alcohol content. They typically retain the fruity essence of their base ingredient but can range from dry to very sweet. They are often less refined than commercial wines but offer a rustic, natural fruit flavor. How strong or mild is it: Mild to Medium. Most homemade fruit wines are relatively mild, ranging from 5-12% ABV, but can sometimes be stronger depending on the fermentation process.
10. Local Beer (e.g., Gorkha Beer, Nepal Ice)
What it is made of: While the previous entries focus on traditional or ethnic community drinks, locally produced commercial beers are widely popular throughout Nepal. Brands like Gorkha Beer, Nepal Ice, and Everest Beer are brewed using malted barley, hops, yeast, and water. How it tastes: These are typically lager-style beers – light, crisp, and refreshing, with a mild bitterness. They are designed for mass appeal and easy drinking, especially in Nepal’s generally warm climate. How strong or mild is it: Mild to Medium. Most Nepali lagers have an ABV of 4.5-6%, similar to international lagers. They are generally accessible and widely consumed.
7 More Alcoholic Drinks from Various Regional Communities
Nepal’s ethnic diversity ensures a rich tapestry of traditional alcoholic beverages beyond the most common ones. Here are seven more drinks, each with its unique cultural significance and flavor profile:
1. Mahuwa Wine – Tharu Community
What it is made of: This unique wine is made from the sweet, fleshy flowers of the Mahuwa tree (Madhuca longifolia), which is native to the Terai plains where the Tharu community predominantly resides. The flowers are collected, dried, and then fermented. How it tastes: Mahuwa wine has a distinct, sweet, and somewhat floral aroma and taste, unlike any other fruit wine. It can be quite potent and carries the earthy notes of the forest. It’s often robust and full-bodied. Specialty: It’s highly significant in Tharu culture, used in rituals, celebrations, and as a common social drink. The Mahuwa tree itself holds immense cultural and economic importance for the community.
2. Ponge (Pung) – Limbu Community
What it is made of: Ponge is a specific type of Raksi (distilled spirit) produced by the Limbu community in Eastern Nepal, traditionally distilled from millet. How it tastes: Known for its clarity and smoothness, Ponge is often considered a refined version of millet Raksi. It has a clean, strong alcoholic kick with subtle earthy notes from the millet. Specialty: It’s a celebrated drink during Limbu festivals and social gatherings, often regarded as a high-quality spirit within the community, showcasing their traditional distillation expertise.
3. Chyakhla (Chyakla) – Tamang Community
What it is made of: Chyakhla is a type of local beer made by the Tamang community, often from barley or millet. It is a fermented beverage similar to Chhaang but with distinct preparation nuances specific to Tamang traditions. How it tastes: Milky white and moderately sour, Chyakhla is a refreshing, low-alcohol beer. It typically has a thicker consistency than commercial beer due to the presence of grain solids and a characteristic bready aroma. Specialty: Chyakhla is an integral part of Tamang social events, ceremonies, and hospitality, reflecting their agrarian lifestyle and traditional brewing practices.
4. Bhati (Bhati Jaanr) – Gurung/Magar Communities (regional variation)
What it is made of: Bhati Jaanr is a home-brewed rice beer commonly found in the Gurung and Magar communities of the hilly regions. It’s a fermented beverage made from boiled rice and marcha. How it tastes: Similar to Chhaang but often with a slightly different flavor profile due to specific local rice varieties and fermentation techniques. It’s typically a cloudy, sweet, and mildly sour rice beer, quite refreshing and lightly effervescent. Specialty: Often prepared for village gatherings, festivals, and as a daily refreshment, Bhati Jaanr embodies the communal spirit and self-sufficiency of these hillside communities.
5. Singla – High Mountain Regions
What it is made of: Singla refers to a type of Raksi made from potatoes, particularly in higher altitude regions where potatoes are a primary crop and other grains may be scarce. How it tastes: It’s a clear, strong spirit with a distinct earthy taste derived from potatoes. It can be surprisingly smooth given its base, often with a slightly sweet undertone that differentiates it from grain-based Raksi. Specialty: Singla is a testament to the resourcefulness of mountain communities, utilizing their main crop to produce a warming and potent alcohol essential for coping with the harsh climate.
6. Phal – Sherpa Community (Barley Beer)
What it is made of: Phal, sometimes simply referred to as barley beer, is a traditional fermented beverage of the Sherpa community, made primarily from barley. It’s similar in concept to Chhaang or Jaand but uses barley as its main grain. How it tastes: It’s a cloudy, slightly thick beer with an earthy, malty flavor characteristic of barley. It’s typically less sweet than rice-based Chhaang and has a milder, more subtle taste. Specialty: Phal is a staple in Sherpa households and monasteries, particularly in the Everest region, providing warmth and sustenance in cold environments and playing a role in religious ceremonies and social gatherings.
7. Ghurpi (Ghurpi Raksi) – Chepang Community
What it is made of: The Chepang community, an indigenous group living in the mid-hills, traditionally produces Ghurpi Raksi from various locally available wild roots and plants, often including tubers and sometimes grains like millet. The exact ingredients can vary seasonally and by family tradition. How it tastes: This Raksi has a very distinct, often herbaceous or earthy taste, reflective of the wild ingredients used. It can be quite strong and pungent, a flavor profile unique to the forest resources of the Chepang. Specialty: Ghurpi Raksi highlights the deep knowledge of forest resources and traditional foraging practices of the Chepang community. It’s a reflection of their close relationship with nature and their unique cultural identity.
From the bustling streets of Kathmandu to the tranquil mountain villages and the humid plains of the Terai, Nepal’s alcoholic beverages are far more than just drinks. They are embodiments of tradition, expressions of identity, and vital components of the social and spiritual fabric of its diverse communities. Exploring these local brews offers an authentic and unforgettable taste of the true spirit of Nepal.