A Brief History of Nepali Local Liquor The history of alcohol dates back centuries in Nepal, where it is seen not just as an indulgence but as a sacred and social substance used in religious practices. Ancient texts and traditions indicate that home-brewing was a part of many communities, especially among indigenous groups like Newar, Rai, Limbu, Magar, Gurung, Tharu, Tamang, and Sherpa communities. Alcohol played a major role in their celebrations, funerals, offerings, and healing rituals. Commercial liquors were not a major part of Nepal, so home brewing was not just economical but also a way of strengthening social bonds within the community. The brewing method and recipes were passed down from the previous generation. Caste, Identity, & Tradition Newar Community - Aila & ThwonThe Newars of Kathmandu, Bhaktapur, and Lalitpur are known for their local brews and their extensive use in their culture. Aila is a strong distilled liquor that is often made during festivals and served as an offering.Thwon is a fermented rice beer with a milky colour that is served during festivals like Yenha Punhi and Indra Jatra. It is made by fermenting cooked rice (or other grains) using a starter culture called marchaa. It is then kept in a warm place to ferment.Traditionally, Newari women are responsible for preparing both Aila and Thwon. Brewing the alcohol with mastery often adds to the female prestige within the Newari household. Rai, Limbu, & Kirat Communities - TongbaTongba is a popular alcoholic drink in eastern Nepal, traditionally consumed by the Rai and Limbu communities. It is a millet-based beer that is brewed, fermented, and served in a bamboo or wooden container. This container is filled with hot water and sipped through a metal or bamboo straw.Tongba is made from millet that has been cooked, cooled, and mixed with khameer (starter). Once fermentation has taken place, it is placed in a container and hot water is poured over it. This liquid is then sipped through a straw.Like the Newar community, Tongba is also often made by women, with men occasionally participating during ceremonies. Tamang & Sherpa - Raksi & JandThe Tamang and Sherpa people prepare Jand, which is a lightly fermented beer made with millet or rice, and Raksi, which is a clear distilled liquor. These drinks are essential in their rituals and major festivals like Lhosar, Mani Rimdu, and Tamang Selo.In this case too, the women are typically in charge of the fermentation process. Jand is made using grains like millet, barley, or rice along with yeast cakes that help in the fermentation process. When the fermented Jand is further distilled, Raksi is formed.Raksi is also used in Tantric rituals in some Buddhist and shamanic practices. Tharu Community - Dar, Chyang, and MoreIn the Terai region, the Tharu community brews their own alcohol like Dar and Chyang, which are rice and wheat-based alcohols. Alcohol is greatly used in Tharu traditions, tied to festivals, agriculture, and worship. It is consumed during certain festivals and events such as marriage negotiations.Primarily, Dar and Chyang are made by Tharu women. Dar is made by fermenting rice or millet with yeast in an earthen pot. The fermentation takes up to several days and the drink is ready once it is strained. Religious and Spiritual Connection Contrary to modern views and stances on alcohol, traditionally many communities and tribes in Nepal treated alcohol as a pure substance. Due to this, it was used in temples, for social celebrations, and rituals. In Hindu practice, deities like Kali and Bhairav are offered local alcohol. Similarly, in Buddhism, it is seen as a medium to connect with spirits for protection. This belief took a back seat during the unification period of Nepal as the spread of orthodox Hindu values and beliefs was rampant. This demonisation of alcohol consumption was further fuelled by the caste hierarchy system. The so-called “upper castes” saw alcohol brewing and consumption as a stigma. The Shift in Modern Times Urbanisation and commercialisation have changed the landscape of alcohol production. Younger generations now are losing interest in traditional brewing methods and recipes. Many households in urban areas have completely stopped brewing their own alcohol. Government restrictions and a lack of clear regulations also hinder local brewers from selling their products legally. Many people also stick to imported liquors as they are regulated and often seen as a status symbol. Reviving and Promoting Nepali Local Alcohol for the Future Our local alcohols have been perfected over centuries by the different communities and tribes. They should be given proper recognition, not just as a drink but as a cultural asset. Here are a few things that can help: Standardise and Legalise Government support is essential to standardise brewing practices, ensure hygiene, and legalise small-scale production without criminalising traditional brewers. Promote through Tourism Local alcohol can be a tourism magnet. Including drinks like Tongba, Aila, and Jand in hospitality menus, local pubs, and cultural events can attract curious travellers. Branding and Marketing Each brew has a story of a tribe, a family, or a festival. Modern packaging and storytelling can elevate these drinks in global markets as cultural experiences in a bottle. Protect Indigenous Recipes and Methods Workshops, digital documentation, and local co-operatives can help preserve recipes and brewing skills, giving communities pride and economic opportunity. Pair it with Nepali Cuisine Pairing these drinks with Nepali cuisine and offering curated tasting experiences can bridge the gap between traditional brews and modern palates. Conclusion Nepali local alcohol is more than just a beverage; it’s a symbol of identity, hospitality, spirituality, and craftsmanship. By embracing it, we preserve the spirit of Nepal’s diversity and offer the world something truly authentic.