Nepal is widely known for its historical background and culture, including its exquisite cuisine and natural drink. Most Nepali drink recipes are written in one’s mind and not on paper. The exotic taste is very refreshing and healthy too. This is the list of the Nepali drink you won’t want to miss on your visit.

Aila

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Aila is water clear in appearance and has an immediate odor of high alcoholic. It’s a very strong drink and the most potent of most Nepali drinks; it’s brewed from millet and then distilled. It has a unique style of pouring, which is not only pleasing to the eyes but also arouses people sitting close by strong and amplified essence of the liquor. The majority of Aila drinks are brewed and distilled at homes, including the ones sold in taverns. Nepali like to take Aila, which is one of the beverages with the highest alcoholic content. The drink is brewed from millets, distilled, and then offered to people at restaurants and taverns. It is served in a clay pyala, which makes it one of the favorites for locals and visitors. Himalayan Distillery was the first to try to commercialize it and put it in the market. Aila is mostly brewed at home by locals and enjoyed among family and friends, especially during special occasions. Most people love the taste, but what really attracts people to consume the drink is the sensation of mildly burning throat, food pipe, stomach, and intestines, which can be said to be some kind of fun adventure and experience.

Chyang

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This drink is popularly known in Nepal. It is made of fermented rice and hence a little cloudy in color and has a mildly sour taste. It’s largely brewed in homes and relatively cheap. Traditionally, Chyang was served in brass bowls, and in some places, they still do that. Nowadays, they are typically served either in normal glasses, steel bowls, or even plastic bottles. Its affordability, palatable taste, and availability attributes make this one of the most preferred drinks.

Tongba

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This is the most popular alcoholic beverage in cooler parts of eastern Nepal. Like Chyang, it is also popular among the Rai’s, Limbu’s and Sherpas. It’s commonly called as tum-baa by locals. The drink is consumed mostly in winter or in cooler places like hilly and mountainous regions of eastern Nepal.

Technically it falls in the category of beer because of the ingredient since its made from boiled millet leaves without water and left for fermentation for a week or two. Traditionally they are served in a large wooden container called Tongba.

Raksi

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Raksi is a beverage that is commonly brewed in thousands of homes but mostly for in-house consumption. One magical feature about this drink is that it tends to hit people slow and late, and this sometimes leads to higher consumption, which misleads some people. It’s advised that you purchased this drink in a good place with a reputation to avoid counterfeiters, which are known to add dangerous chemicals to increase their profits.