Nepal’s culinary identity extends well beyond dal bhat and momo. Across its Himalayan highlands, mid-hill settlements and Terai plains, communities have developed distinctive alcoholic beverages shaped by altitude, agriculture and ancestral practice. Far from being mere refreshments, these drinks function as ritual offerings, symbols of hospitality and markers of identity.
Aila: The Ceremonial Spirit of the Newars
Among the Newar (Newa) community of the Kathmandu Valley, Aila holds exceptional ritual value. This high-proof distilled rice spirit traditionally triple-distilled for clarity and potency is served in small clay cups during elaborate feasts known as bhoye. Aila forms an integral part of the Newa "Sagoon" ritual, symbolising auspiciousness, purity and blessing.
It is central to major festivals such as Indra Jatra and Yomari Punhi, where it is first offered to deities before being consumed. Although often casually referred to as raksi, Aila is distinctly a Newar spirit defined not merely by its method of distillation, but by its ceremonial precision, sacred context and deep cultural significance.
Raksi: Nepal’s Widespread Distilled Spirit
Raksi is Nepal’s broader term for home-distilled alcohol. Produced across hill and mountain communities including Gurung, Magar, Rai, Limbu and Tamang groups, it is commonly made from millet, rice, maize or barley.
Alcohol content typically ranges from 20 to 45 per cent ABV (Alcohol by Volume). Raksi accompanies weddings, harvest rituals and ancestral ceremonies, reinforcing kinship bonds and communal solidarity.
In anthropological terms, Aila may be understood as a culturally specific form of raksi, yet, not all raksi is Aila.
Tongba: The Warm Millet Brew of the Eastern Hills
In eastern Nepal, particularly among Limbu and Rai communities, Tongba remains a defining cultural beverage. Made from fermented finger millet, it is served in a tall wooden vessel with a bamboo straw.
Hot water is poured over the fermented grains and replenished several times, allowing for multiple infusions. With a modest alcohol content of approximately 2 to 7 per cent ABV, Tongba is especially popular in colder climates and trekking regions.
Its presence is common in Himalayan districts stretching towards Mount Everest, where millet cultivation suits high-altitude agriculture.
Chyang: The Himalayan Grain Beer
Chyang is a mildly fermented beverage consumed widely among Tamang, Sherpa, Gurung and other hill and mountain communities. Depending on region, it may be brewed from millet, barley or rice.
Unlike distilled spirits, Chyang is consumed fresh and has a lower alcohol content, generally between 2 and 12 per cent ABV. It features prominently during Lhosar celebrations and communal gatherings.
Thon: The Newar Rice Beer Tradition
Thon is the Newar equivalent of fermented rice beer. Thicker and slightly sweeter than many forms of chyang, it is traditionally stored in earthen vessels and served during ritual feasts.
Although similar in composition to Chyang, Thon remains culturally specific to Newar society within the Kathmandu Valley.
Jaand: The Foundation of Fermentation
Jaand is a generic Nepali term for fermented grain beer. It serves both as a beverage in its own right and as the base mash for distillation into raksi.
Prepared in rural households across Nepal, Jaand reflects agricultural cycles and subsistence traditions, particularly during planting and harvest seasons.
Alcohol and Ritual Life in Nepal
In Nepal’s indigenous cosmology, alcohol is neither taboo nor trivialised. It occupies a structured role in:
Production methods are typically domestic and intergenerational, using natural fermentation starters and traditional copper stills.
Importantly, ingredients mirror geography: millet dominates in hill regions, rice in valley settlements, and barley in higher Himalayan communities.
A Living Cultural Heritage
While commercial breweries and imported liquors are increasingly available in urban centres, traditional beverages continue to define Nepal’s cultural landscape. For travellers seeking authentic encounters, understanding these drinks offers insight into the country’s layered ethnic heritage.
In Nepal, a cup of Aila or Tongba is rarely just a drink, it is an invitation into community, ritual and history.
PC: Wikimedia Commons, Flickr, Pinterest
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