World Spirits

Raksi

Nepal

The Himalayan millet spirit: raksi — Nepal's distilled spirit from millet, rice or wheat, made in village stills (the bhatti) across the hills, served warm in brass or clay cups; the Newari aila is its refined, festive grade.

What it is

The Himalayan millet spirit: raksi — Nepal's distilled spirit from millet, rice or wheat, made in village stills (the bhatti) across the hills, served warm in brass or clay cups; the Newari aila is its refined, festive grade. Origins: raksi is centuries old in the hills — Rai, Limbu, Gurung, Newar cultures each guard methods; it is offered to gods before guests. Made from: fermented grain mash, pot-distilled in the traditional condenser still. How it's made: 1) Ferment cooked grain with murcha (yeast cake). 2) Distil in the clay-and-copper bhatti. 3) Serve warm; the first drops are sprinkled for the deities. Served: at festivals and family gatherings with sel roti and sukuti. Flavor: grainy warmth, variable fire. Strength: 40-50% (home range). Culture: raksi is hill hospitality — the still is the village's hearth. See also: Tongba.

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