World Spirits

Airag

Mongolia

The mare's milk wine: airag (kumis) — mare's milk fermented in a leather sack (khökhüür), churned rhythmically with a wooden paddle, into a fizzy, tangy, mildly alcoholic drink — the summer soul of Mongolia (UNESCO-listed craft of the Khovd and Bulgan airag makers).

What it is

The mare's milk wine: airag (kumis) — mare's milk fermented in a leather sack (khökhüür), churned rhythmically with a wooden paddle, into a fizzy, tangy, mildly alcoholic drink — the summer soul of Mongolia (UNESCO-listed craft of the Khovd and Bulgan airag makers). Origins: fermented mare's milk is steppe heritage 5,000+ years deep (Scythians drank it; William of Rubruck described it at Möngke Khan's court in 1254). Made from: mare's milk (horses are milked every two hours in summer), starter from last year's batch, constant churning. How it's made: 1) Collect the milk in the sack. 2) Churn hundreds of strokes daily. 3) Ferment 1-3 days; serve frothing. Served: in wooden bowls to every guest entering the ger in summer. Flavor: tangy, fizzy, yogurt-sour refreshment. Strength: 1-3%. Culture: airag season (summer) is Mongolia's festival season — Naadam runs on it. See also: Arkhi (Milk Spirit).

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