 Raksi in a bowl | |
| Type | Alcoholic beverage |
|---|---|
| Country of origin | Nepal |
| Introduced | Limbu people |
| Related products | Chhaang |
Raksi (Devanagari:रक्सी) (Bantawa language: Hengmawa/Hengma,Limbu language: Sijongwaa aara,[1]Nepal Bhasa: aila) is theNepali term for a traditional distilledalcoholic beverage inNepal,India (Darjeeling,Sikkim) andTibet. It is often made at home.
Raksi is a strong drink, clear like vodka or gin, tasting somewhat like Japanesesake. It is usually made fromkodo millet or rice; different grains produce different flavors.[2] It is made by distilling achhaang, a brewed alcoholic drink.[3]TheLimbus and Kirati people, for whom it is a traditional beverage,[4] drinktongba and raksi served with pieces of pork, water buffalo or goat meatsekuwa.[5] For the Newars,aila is indispensable during festivals and various religious rituals aslibation,prasad orsagan.
In CNN's list of the world's 50 most delicious drinks, raksi was ranked 41st and was described as follows: "made from millet or rice, raksi is strong on the nose and sends a burning sensation straight down your throat that resolves itself into a surprisingly smooth, velvety sensation. Nepalese drink this home brew to celebrate festivals, though some think that the prized drink itself is the reason to celebrate."[6]
Because of its popularity, varioustemperance movements exist in Nepal, including various women's groups. Raksi, however, remains an important requirement of various religious rituals and social events, due in part perhaps to its antiseptic properties.
GC-MS based metabolomics revealed medicinal compounds present in raksi collected from high altitudes of Singalila Ridge of the Himalayas. Study claims raksi contains compounds which are useful as a remedy of high altitudes sickness.[7]
Raksi is often served in a bhatti glass and during special occasions, the drink is poured from a great height via a pitcher with a small spout, making an entertaining spectacle.
Raksi is produced, sold and mostly consumed at rustic distilleries scattered around the countryside. Usually it is not aged before consumption. A large amount of wood is used in the distillation process.[8]