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Fermented rice liquor has been a part of Indian culture for many centuries and has a significant place in the religious and social customs of the country. The preparation and consumption of fermented rice liquor in India vary from region to region, owing to the diverse cultural and geographical diversity of the country.
Fermented rice liquor is prepared by fermenting the cooked rice with yeast, bacteria, or a combination of both. The fermentation process takes a few days to a few weeks, and the resultant liquor has a unique taste and aroma. Evidence of the consumption of rice liquor can be found in ancient texts like the Rig Veda, which dates back more than 3000 years.
The traditional Indian rice-based alcoholic beverages are not only popular among locals but are also gaining popularity worldwide. From the rich aroma to the distinct taste, these liquors have a charm that is hard to resist.
The Traditional Fermented Rice Liquors
Different parts of India have their own unique variants of fermented rice liquors, which are an essential part of the local customs, medicine, and traditions.
Handia
Handia, also known as Handiya or Hadiya, is a type of rice beer that is popular in the eastern Indian states of Jharkhand, Bihar, Odisha, and West Bengal. It is a traditional drink that has been brewed in the region for centuries and is typically made by the tribal communities using a mix of rice, millets, and other grains. Handia has a slightly sour and tangy taste and is typically served at room temperature.
To make handia, rice is soaked in water and cooked until it becomes soft. The cooked rice is then mixed with a natural starter culture called "badi", which is made from a mixture of herbs, roots, and leaves. The mixture is left to ferment for several days in a large earthen pot or bamboo barrel, and is then strained and served.
In recent years, Handia has gained popularity beyond its traditional tribal communities and has been marketed as a healthier alternative to commercial beers and other alcoholic beverages.
Lugdi
Lugdi is a type of rice alcohol that is popular in the northern Indian state of Uttarakhand, as well as in parts of Himachal Pradesh and Nepal. It is a traditional drink that is made from fermented rice and is known for its sweet taste and high alcohol content.
To make Lugdi, rice is soaked in water and allowed to ferment for several days. The fermented rice is then mashed and mixed with more water to create a thick, soupy mixture. This mixture is then heated and distilled in a traditional copper still to create the final product.
Lugdi has a milky-white color and a sweet, fruity taste that is reminiscent of sake or rice wine. It is often served at traditional ceremonies and celebrations, as well as in local bars and restaurants. In some cases, it may be adulterated with harmful chemicals or substances, so it is important to purchase Lugdi from a trusted source.
Sekmai Yu
Sekmai Yu is a type of rice alcohol that originates from the state of Manipur in northeastern India. It is a traditional drink that is made from a mixture of fermented rice and water, which is then distilled to create a potent liquor. The name "Sekmai" refers to the village where the alcohol is produced, which is located in the Imphal Valley.
The process of making Sekmai Yu involves soaking rice in water and allowing it to ferment for several days. Once the rice has been fermented, it is mashed and mixed with water to create a thick paste. This paste is then distilled in a traditional copper still to create the final product.
Sekmai Yu has a strong, earthy flavor and is often described as being similar to whiskey or brandy. While Sekmai Yu is popular in Manipur, it is not widely known outside of the region and can be difficult to find in other parts of India.
Kiad Um
Kiad Um is a traditional rice-based liquor that is commonly consumed in the northeastern Indian states of Meghalaya and Tripura. The alcohol is prepared by fermenting a mixture of rice, water, and a local herb called 'maiwand'. The fermentation process takes about five to seven days and results in a bright yellow liquid with a distinct aroma and taste. Kiad Um has a slightly sour and earthy flavor with a hint of sweetness and is typically consumed at room temperature or slightly chilled. The alcohol content of Kiad Um varies depending on the brewer but is generally between 10-15%. It is often served during special occasions and festivals and is considered an important part of the local cultural heritage.
Among
Among is a traditional rice alcohol that is commonly consumed in the northeastern regions of India, specifically in the states of Assam, Arunachal Pradesh, and Nagaland. It is made by fermenting rice with a starter culture, locally known as "thoh", which is a mixture of yeast and bacteria.
The fermentation process takes several days and produces a tangy, slightly sour taste with an alcohol content ranging from 15–25%. It is often served at social occasions and ceremonies and is also considered a medicinal drink by some indigenous communities.
Among is typically consumed straight or mixed with water, honey, or fruit juices to make a cocktail. It is also used in cooking as a marinade or added to dishes for additional flavor.
Zutho
Zutho is a type of rice beer that is popular in the northeastern Indian state of Nagaland. It is a traditional drink that is made by the indigenous Naga tribes using a mix of fermented rice, water, and other ingredients.
To make zutho, rice is soaked in water and cooked until it becomes soft. The cooked rice is then mixed with a natural starter culture called "thap", which is made from a mixture of herbs and leaves. The mixture is left to ferment for several days in a large earthen pot and is then strained and served.
Zutho has a sour and slightly bitter taste, has a low alcohol content, and is considered to be a mild drink that can be consumed in larger quantities. In Nagaland, Zutho is an important part of traditional celebrations and is often consumed during festivals and social gatherings. It is also becoming increasingly popular among tourists and has been promoted as a unique local beverage.
Chuak
Chuak is a type of rice beer that is popular among the Khasi and Jaintia tribes in the northeastern Indian state of Meghalaya. It is a traditional drink that is made by fermenting soaked glutinous rice and has a distinctively sour taste.
To make chuak, the soaked rice is ground and mixed with water to form a thick paste. This paste is then wrapped in banana leaves and left to ferment for several days. During the fermentation process, natural yeast and bacteria present in the environment help convert the rice starches into alcohol.
The world of fermented rice liquors in India is vast and diverse, and they are an integral part of the country's culture and traditions with their unique flavors and aromas. If you are an adventurous traveler or a curious connoisseur, then exploring the world of fermented rice liquors in India should definitely be on your bucket list!
