AKhoyaBirke or whatever you name it, it denotes the same liquor, an amazing 
creation of Nepal and Nepalese. Lots of community gatherings and feast are incomplete without this locally produced liquor. Not just the feasts, but many religious programs and festivals demand aila as an offering to Gods. Your birth, birthdays, graduation or any auspicious day, aila is regarded as a sagun, and is offered to you. It is also sometimes called as Wasa, meaning to say medicine in Newari language. Aila can cure cold, cough and flu. Do you remember your seniors talking about jhwainkhatte as a cure for flu? Jhwainkhatte is a heated version of aila or any locally made liquor tempered with rice fried in pure cow ghee. The name Jhwainkhatte is derived from two words, �Jhwain- the sound which is created while pouring hot ghee in aila (sound of tempering) and Khatte- roasted rice grains��
A good aila, when drunk gives you a different feel, a divine feel. The moment you take a sip, all your sensory nerves get active and you can feel its way to your stomach via your tongue and�throat, all the way till the mid of your abdomen. That�s the most enjoyable part of drinking this super liquor, beside all other benefits and cultural pride it gives.
In Nepal, its not tough to find a house where aila is being made. But I witnessed various 
ways of making it. The Newars of Kathmandu make it in a different way which is more of a traditional practice. The other parts of the country witness similar but slightly different way of making their local liquor, a bit of a modern technique using pipe for the condensation of the liquor�of aila carries a special importance for the household. They take pride in themselves in the liquor they produce. For special celebrations and festivals, they make sure, they produce a high class aila in their home themselves. Aila is strong and fiery but equally smooth, it all depends on the ingredient you use and the process you follow. Rice aila is rich and smooth, millet liquor is generally stronger and more fiery.
The grains along with marcha plays the major role in making aila. Marcha is a kind of edible yeast used for fermenting the grains used for making the drink. Rice, millet or sometimes the mixture is carefully selected before processing,�cooked or steamed. Marcha is crushed and added to the mixture. The mixture is then allowed to get fermented for few days. It generally takes around four to five days depending on the weather condition for the mixture to get fermented. The fermented mixture is locally known as the �kat�. I have seen elderly enjoying this fermented mash on its own too.
Making of an aila requires a set of vessels, which are designed and manufactured here itself. �Fosi�, �pottasi�, �dowacha�, and the �ailabata� are the names of these vessels. The fermented mash or kat is poured into the Fosi, which is then put over a wood fire stove.
Even the firewood and the flame play important roles in the preparation, and determining the taste and quality of the drink. On top of the fosi, a potasi, a clay vessel with numerous holes in its base, is placed. It is through these holes that the vapor passes when the kat is heated. These vapors are then condensed by the cold water present in the ailabata. The ailabata, a conical vessel made out of brass, is placed on top of the potasi where cold water is added. This is due to the cold water present in the bata, the vapor gets condensed changing it into liquid droplets. These liquid droplets or aila is collected in the dowacha which is placed inside the potasi. The repetition of addition of cold water in the ailabata decides the strength of liquor. The less you replace the water, the less vapor is condensed giving you strong alcohol, the more water you replace, the smoother alcohol you get. If you have heard the terms EkPani, Dui Pani or Teen Pani, then that�s the matter here. These terms denotes the numbers of times you replace the cold water.
Not just producing but pouring aila also requires a skill. It is poured into a small �clay bowl called salin through anti, a tall vessel with a long narrow nozzle. Aila is poured slowly first picking up the speed and height so that a froth is created on top. Aila is a celebrated drink, in wedding ceremonies, it�s the bride who is supposed to serve aila to all the guests. Beside Newar community too, a lot of other people�s marriages and other important functions are incomplete without their own local liquor.
We have seen other countries like Japan and Korea promoting their locally�produced liquor and exporting it to the whole world. Aila, if properly produced in a proper lab with specific ingredients, specified temperature, quality water through a systematic distillation process can win over a lot of internationally produced liquors in terms of taste and quality. Aila was declared as one of the 50 most delicious drinks of the world by CNN in 2011. Let�s not just focus in making it our regular drink, but let�s focus on systematic production and export of this liquor to the world. Who knows one day it will be declared as the best alcoholic beverage of the world.�
Jaand / Thon / Chhyang are the synonyms of country drink brewed majorly by fermenting rice & millet in some cases. This drink isnaturally carbonated. This whitish, thin sweetish alcoholic drink tastes better with the combination of slight right natural sour taste blend. In Newari language it is Thon & others called it Chhyang. Jaand is normally taken with light snacks or with major meal too. It is believed that jaand gives consistent energy so farmers consume it before going to the field. Basically, what beer is for rest of the world Jaand / Thon / Chhyang is for the local community like Newar, Sherpa, Tibetans in Nepal. Hyaun Thon is basically a variant of Thon and simply also called rato jaand.
Tongba is a hot millet-based fermented alcoholic beverage highly consumed in 
the far eastern hilly region. Tongba is enjoyed pouring hot water in the large wooden mug filled with fermented Millet, resting for about five minutes and sipping the brew using a special metal or wooden straw designed to pass liquid filtering the fermented millet. Once you are done with first round you can add more hot water and the process occurs all over again. Fresh Tongba is sweeter in taste; once it ages, it turns bitter & the ones which ages for an extended period of time taste sour indicating that the drink is going to be ruined.
A small town located at the hill of Hile in Dhankuta has a bazaar area named �Tongba 
Chowk� representing the importance of this potable alcoholic drink. This is the�traditional & indigenous drink of Limbu community who especially reside in the eastern hilly area of Nepal & Darjeeling & Sikkim in India.
Marpha is fruit brandy derived through the 
name of a place called Marpha in Mustang district inhabiting about 1600 locals. The Mustang district is famous for its fruit production. A village in the district, named Marpha, is the epicenter of the production of apples. Most of the area is high in altitude and very�dry, almost desert like and because of this, it has very different vegetation in comparison to the rest of Nepal. Apple, pear, peach and plum trees are naturally plentiful in this region and are used to produce brandy easily taken & normally understood as marpha brandy by Nepali. Fruit brandy is a type of liquor that is made by fermenting fruit juice. It typically contains 40-45% alcohol. This product could be consumed over ice or used in a mixed drink.
Mahua: Mahua is a country liquor prepared by fermenting largely colorless mahua flowers 
& granular molasses. The drink with whitish tinge�is not very strong & full of distinctive smell of mahua flowers. It is an essential drink for celebration in some tribal community in Southern Nepal & India. For your information mahua flowers is also used to manufacture jam & syrup for medicinal purpose.
Taadi, the palm wine (also called toddy in English): It is an alcoholic beverage derived from the sap of various species
of palm trees, such as the palmyra, date palms and coconut palms. Taadi is available & consumed in the terai madhesh, especially in the village area. A white liquid, with a 
sweetish taste, when consumed fresh, this juice has no intoxicating effect but once allowed to ferment contains 5-10 % of alcohol. A hole is cut through the trunk of a palm tree & a bucket is put under the hole to collect the sap. This sweet sap is�then fermented to turn it alcoholic. To increase the alcoholic content a crude distillation process is run through. But, one needs to be very careful to drink the variant of Taadi only for the reason of not having guarantee on the quality of the drink.
creation of Nepal and Nepalese. Lots of community gatherings and feast are incomplete without this locally produced liquor. Not just the feasts, but many religious programs and festivals demand aila as an offering to Gods. Your birth, birthdays, graduation or any auspicious day, aila is regarded as a sagun, and is offered to you. It is also sometimes called as Wasa, meaning to say medicine in Newari language. Aila can cure cold, cough and flu. Do you remember your seniors talking about jhwainkhatte as a cure for flu? Jhwainkhatte is a heated version of aila or any locally made liquor tempered with rice fried in pure cow ghee. The name Jhwainkhatte is derived from two words, �Jhwain- the sound which is created while pouring hot ghee in aila (sound of tempering) and Khatte- roasted rice grains��
A good aila, when drunk gives you a different feel, a divine feel. The moment you take a sip, all your sensory nerves get active and you can feel its way to your stomach via your tongue and�throat, all the way till the mid of your abdomen. That�s the most enjoyable part of drinking this super liquor, beside all other benefits and cultural pride it gives.
In Nepal, its not tough to find a house where aila is being made. But I witnessed various ways of making it. The Newars of Kathmandu make it in a different way which is more of a traditional practice. The other parts of the country witness similar but slightly different way of making their local liquor, a bit of a modern technique using pipe for the condensation of the liquor�of aila carries a special importance for the household. They take pride in themselves in the liquor they produce. For special celebrations and festivals, they make sure, they produce a high class aila in their home themselves. Aila is strong and fiery but equally smooth, it all depends on the ingredient you use and the process you follow. Rice aila is rich and smooth, millet liquor is generally stronger and more fiery.
The grains along with marcha plays the major role in making aila. Marcha is a kind of edible yeast used for fermenting the grains used for making the drink. Rice, millet or sometimes the mixture is carefully selected before processing,�cooked or steamed. Marcha is crushed and added to the mixture. The mixture is then allowed to get fermented for few days. It generally takes around four to five days depending on the weather condition for the mixture to get fermented. The fermented mixture is locally known as the �kat�. I have seen elderly enjoying this fermented mash on its own too.
Making of an aila requires a set of vessels, which are designed and manufactured here itself. �Fosi�, �pottasi�, �dowacha�, and the �ailabata� are the names of these vessels. The fermented mash or kat is poured into the Fosi, which is then put over a wood fire stove.
Even the firewood and the flame play important roles in the preparation, and determining the taste and quality of the drink. On top of the fosi, a potasi, a clay vessel with numerous holes in its base, is placed. It is through these holes that the vapor passes when the kat is heated. These vapors are then condensed by the cold water present in the ailabata. The ailabata, a conical vessel made out of brass, is placed on top of the potasi where cold water is added. This is due to the cold water present in the bata, the vapor gets condensed changing it into liquid droplets. These liquid droplets or aila is collected in the dowacha which is placed inside the potasi. The repetition of addition of cold water in the ailabata decides the strength of liquor. The less you replace the water, the less vapor is condensed giving you strong alcohol, the more water you replace, the smoother alcohol you get. If you have heard the terms EkPani, Dui Pani or Teen Pani, then that�s the matter here. These terms denotes the numbers of times you replace the cold water.
Not just producing but pouring aila also requires a skill. It is poured into a small �clay bowl called salin through anti, a tall vessel with a long narrow nozzle. Aila is poured slowly first picking up the speed and height so that a froth is created on top. Aila is a celebrated drink, in wedding ceremonies, it�s the bride who is supposed to serve aila to all the guests. Beside Newar community too, a lot of other people�s marriages and other important functions are incomplete without their own local liquor.
We have seen other countries like Japan and Korea promoting their locally�produced liquor and exporting it to the whole world. Aila, if properly produced in a proper lab with specific ingredients, specified temperature, quality water through a systematic distillation process can win over a lot of internationally produced liquors in terms of taste and quality. Aila was declared as one of the 50 most delicious drinks of the world by CNN in 2011. Let�s not just focus in making it our regular drink, but let�s focus on systematic production and export of this liquor to the world. Who knows one day it will be declared as the best alcoholic beverage of the world.�
Jaand / Thon / Chhyang are the synonyms of country drink brewed majorly by fermenting rice & millet in some cases. This drink isnaturally carbonated. This whitish, thin sweetish alcoholic drink tastes better with the combination of slight right natural sour taste blend. In Newari language it is Thon & others called it Chhyang. Jaand is normally taken with light snacks or with major meal too. It is believed that jaand gives consistent energy so farmers consume it before going to the field. Basically, what beer is for rest of the world Jaand / Thon / Chhyang is for the local community like Newar, Sherpa, Tibetans in Nepal. Hyaun Thon is basically a variant of Thon and simply also called rato jaand.
Tongba is a hot millet-based fermented alcoholic beverage highly consumed in
the far eastern hilly region. Tongba is enjoyed pouring hot water in the large wooden mug filled with fermented Millet, resting for about five minutes and sipping the brew using a special metal or wooden straw designed to pass liquid filtering the fermented millet. Once you are done with first round you can add more hot water and the process occurs all over again. Fresh Tongba is sweeter in taste; once it ages, it turns bitter & the ones which ages for an extended period of time taste sour indicating that the drink is going to be ruined.
A small town located at the hill of Hile in Dhankuta has a bazaar area named �Tongba Chowk� representing the importance of this potable alcoholic drink. This is the�traditional & indigenous drink of Limbu community who especially reside in the eastern hilly area of Nepal & Darjeeling & Sikkim in India.
Marpha is fruit brandy derived through the name of a place called Marpha in Mustang district inhabiting about 1600 locals. The Mustang district is famous for its fruit production. A village in the district, named Marpha, is the epicenter of the production of apples. Most of the area is high in altitude and very�dry, almost desert like and because of this, it has very different vegetation in comparison to the rest of Nepal. Apple, pear, peach and plum trees are naturally plentiful in this region and are used to produce brandy easily taken & normally understood as marpha brandy by Nepali. Fruit brandy is a type of liquor that is made by fermenting fruit juice. It typically contains 40-45% alcohol. This product could be consumed over ice or used in a mixed drink.
Mahua: Mahua is a country liquor prepared by fermenting largely colorless mahua flowers & granular molasses. The drink with whitish tinge�is not very strong & full of distinctive smell of mahua flowers. It is an essential drink for celebration in some tribal community in Southern Nepal & India. For your information mahua flowers is also used to manufacture jam & syrup for medicinal purpose.
Taadi, the palm wine (also called toddy in English): It is an alcoholic beverage derived from the sap of various species
of palm trees, such as the palmyra, date palms and coconut palms. Taadi is available & consumed in the terai madhesh, especially in the village area. A white liquid, with a sweetish taste, when consumed fresh, this juice has no intoxicating effect but once allowed to ferment contains 5-10 % of alcohol. A hole is cut through the trunk of a palm tree & a bucket is put under the hole to collect the sap. This sweet sap is�then fermented to turn it alcoholic. To increase the alcoholic content a crude distillation process is run through. But, one needs to be very careful to drink the variant of Taadi only for the reason of not having guarantee on the quality of the drink.
