Raksi

Raksi is Nepal's moonshine, except nobody's hiding it from anyone. This clear, potent spirit — distilled from fermented rice, millet, or sometimes other grains — has been brewed in Nepali homes and villages for centuries. The strength varies wildly, from a mild 20% ABV for the gentle batches to a face-melting 40% from the more ambitious distillers. You won't know which one you're getting until it hits the back of your throat.

The distillation setup in villages is beautifully low-tech: a large pot of fermented grain (jand) is heated over a wood fire, the alcohol vapor rises into an inverted lid cooled by water, condenses, and drips into a collection vessel. The whole contraption is often just brass pots stacked together. The first distillation (first run) is the strongest. Some families double-distill for smoothness. Others don't bother.

Raksi is not a casual drink — it's ceremonial. In Newari culture, no bhoj (feast) is complete without it. The designated pourer fills your cup, and social protocol demands you at least sip. At Tamang weddings, raksi flows all day and into the night. Limbu celebrations have their own raksi traditions. Refusing a pour can be mildly offensive. Accepting too many can be mildly catastrophic.

Don't confuse raksi with tongba — tongba is fermented millet sipped warm through a straw, closer to beer. Raksi is distilled, closer to a strong grappa or a rough brandy. It's served at room temperature or slightly warm, sometimes in tiny brass cups.