Raksi

Raksi is a traditional alcoholic beverage primarily produced and consumed in Nepal and parts of India, particularly Sikkim and Darjeeling. It is typically made from fermented grains, most commonly rice, millet, or barley. The process involves steaming the grains and then allowing them to ferment with the help of a starter culture, often a dried cake of yeast and mold called 'murcha' or ' marcha'.

The distillation process follows fermentation, which can result in varying alcohol content depending on the method and duration. Raksi is often homemade and can be found in various strengths and flavors, influenced by the type of grain used and local brewing traditions. It is commonly consumed during festivals, social gatherings, and as a daily drink in some communities. The taste is often described as strong and pungent. Raksi plays a significant cultural role, deeply embedded in the social fabric and customary practices of the regions where it is popular. It is sometimes offered to guests as a gesture of hospitality.