Unit 11: Alcoholic Beverage in Nepal Notes

History, Traditional beverage in Nepal: Thon, Aaila, Tongba, Rules and regulations
about alcoholic beverage in Nepal

Short Important Questions

Define ‘Tongba’. (1 Mark, 2017)

Long Important Questions

Explain the popular types of traditional beverage consumed in Nepal. (5 Marks, 2018)
Write short notes on “Beverage tradition in Nepal.” (5 Marks, 2023)
Give brief notes on ‘traditional beverage in Nepal.’ (5 Marks, 2025)
What are the traditional alcoholic beverages found in Nepal? How these beverages are utilized within the various caste systems in Nepal? Explain with example. (10 Marks, 2026)

History of Alcohol in Nepal

The history of alcoholic beverages in Nepal is closely intertwined (जोडिएको) with the country’s social, cultural, religious, and economic development. Unlike many societies where alcohol is consumed mainly for recreation, in Nepal it has traditionally played an important role in religious rituals, festivals, hospitality, social gatherings, and traditional medicine. The practice of brewing and consuming alcoholic beverages has existed for centuries and reflects the diverse traditions of Nepal’s many ethnic communities.

Nepal’s unique geographical position between India and Tibet (China) also contributed significantly to the development of its drinking culture. Through trade, migration, and cultural exchange, Nepal adopted and refined various brewing and distillation techniques, eventually developing its own distinctive traditional alcoholic beverages such as Thon (Chhyang), Aaila, Tongba, and Raksi.

Early Development of Alcohol in Nepal

The exact origin of alcohol in Nepal is unknown, but historical evidence suggests that fermented beverages have been consumed since ancient times. Ancient trade relations with India, Tibet, and China introduced different methods of fermentation and distillation, which were later adapted using locally available grains such as rice, millet, barley, and wheat.

Ancient Hindu scriptures mention Soma, a sacred ritual drink, while epics such as the Ramayana and Mahabharata describe the use of intoxicating beverages during feasts and celebrations. Although Soma is often associated with alcohol, historians generally agree that its exact composition remains uncertain and should not be directly equated with modern alcoholic beverages.

Alcohol in Ancient Nepalese Society

Historical inscriptions provide evidence that alcohol was already known in ancient Nepal. The Lele Inscription of Shivadeva I and Amshuverma (526 AD) refers to alcohol as Paniyagosthi, while the Jayalambha Inscription (413 AD) mentions Karanapuja, indicating the ceremonial use of alcoholic beverages.

Different ethnic communities developed their own drinking traditions. Indigenous groups such as the Newars, Sherpas, Rais, Limbus, Gurungs, Tamangs, Magars, and Tharus traditionally prepared and consumed alcohol during religious ceremonies, festivals, weddings, harvest celebrations, and other social occasions. For these communities, alcohol symbolized hospitality, respect, and community bonding.

Influence of the Caste System

The use of alcohol in Nepal was also influenced by the traditional Hindu caste system. According to the Code of Manu (Manusmriti), alcohol consumption was discouraged among higher castes such as Brahmins and restricted for Chhetris, whereas many indigenous communities continued their traditional brewing practices.

During the Malla period, King Jayasthiti Malla classified Nepalese society into Tagadhari (non-alcohol-consuming castes) and Matwali (alcohol-consuming castes). As a result, alcohol remained an essential cultural practice among many ethnic communities while being socially restricted for others.

Modern Development of Alcohol in Nepal

A significant change occurred during the Rana period after Jung Bahadur Rana’s visit to Europe in 1850. Western alcoholic beverages such as whisky, brandy, cognac, champagne, and wine became popular among the ruling elite. Later, Nepali soldiers returning from the British and Indian armies, along with migrant workers and students returning from abroad, introduced modern drinking habits to Nepalese society.

Industrial production of alcoholic beverages began during the 1960s, when modern distilleries and breweries were established. After the restoration of democracy in 1990, the alcohol industry expanded rapidly due to liberal economic policies. Today, Nepal produces a wide range of traditional and commercial alcoholic beverages, and the industry contributes significantly to employment, tourism, hospitality, and government revenue.

Legal Development

The legal regulation of alcohol in Nepal gradually developed alongside the growth of the alcohol industry. The Muluki Ain (1854) classified society into groups with different rules regarding alcohol consumption, while modern legal reforms eventually removed caste-based restrictions. Today, the production, sale, distribution, and consumption of alcoholic beverages are regulated through various laws and government policies, including the Alcohol Act, 2031 B.S. (1974 A.D.) and its subsequent amendments.

Traditional Alcoholic Beverages in Nepal

Traditional alcoholic beverages are drinks that have been prepared and consumed by local communities for generations using indigenous knowledge, locally available ingredients, and traditional fermentation or distillation techniques.

In Nepal, these beverages are an inseparable part of the country’s cultural heritage and have been passed down from one generation to another.

Unlike commercially produced alcoholic beverages, traditional drinks are mostly prepared at home or within local communities using grains, fruits, or other agricultural products. Besides being consumed as beverages, they also serve important religious, cultural, social, and ceremonial purposes.

Nepal is a multi-ethnic, multicultural, and multi-religious country, and almost every ethnic community has its own traditional alcoholic beverage. The preparation methods, ingredients, and occasions for consumption differ from one community to another, reflecting Nepal’s rich cultural diversity.

The most common traditional alcoholic beverages found in Nepal include:

Thon (Chhyang) – made from rice or millet; popular in Himalayan and hilly Communities; also has lower alcohol content than Raksi or Aaila
Aaila – belongs to the Newar community, made primarily from rice
Tongba – Originally related to Limbu community and popular in Eastern Nepal, made by fermenting Millet and served in wooden container
Jand (Jaand) – popular across Nepal, mainly made using rice, millet ot maize
Local Raksi – distilled spirit common among Gurung, Magar, Tamang, Rai and Limbu; made from millet, rice, barley or corn depending on region and ethnic community
Nigar

Importance of Traditional Alcoholic Beverages

Traditional alcoholic beverages are much more than drinks. They hold significant value in Nepalese society for several reasons.

Religious Importance: It is used as offerings during religious rituals and ceremonies.
Cultural Importance: It reflect Nepal’s rich cultural heritage and traditions.
Social Importance: It served to guests as a symbol of hospitality and respect.
Ceremonial Importance: It consumed during festivals, weddings, birth ceremonies, and other social events.
Economic Importance: It supports household income and local businesses through production and sale.
Tourism Importance: It promotes Nepalese culture and enhances tourists’ cultural experience.
Medicinal Importance: It traditionally believed to aid digestion, provide warmth, and relieve minor ailments.
Agricultural Importance: It utilizes locally available grains such as rice, millet, barley, and maize.
Community Identity: It represents the customs and traditions of different ethnic communities.

Thon

Thon, also known as Chhyang (Chang), is one of Nepal’s oldest and most widely consumed traditional fermented alcoholic beverages. It is a mild alcoholic drink prepared by fermenting grains such as rice, millet, barley, maize, or wheat. The beverage is especially popular among the Newar, Sherpa, Tamang, Rai, Limbu, Gurung, and other indigenous communities.

In the Newari language, it is called Thon, whereas among Sherpas and several Himalayan communities, it is commonly known as Chhyang. For centuries, it has been an integral part of Nepalese culture, serving not only as a beverage but also as an important element of religious rituals, festivals, hospitality, and social gatherings.

Origin and History of Thon / Chhyang

The exact origin of Thon is unknown, but historians believe that fermented grain-based beverages have been prepared in Nepal for centuries. Traditional beliefs suggest that the practice of brewing Chhyang spread through cultural exchanges between Nepal and Tibet.

According to a popular Sherpa legend, Guru Padmasambhava (Guru Rinpoche) introduced Chhyang as a sacred offering during the construction of the Samye Monastery in Tibet. Since then, Chhyang has been regarded as a blessed drink and continues to be offered during religious ceremonies in many Himalayan communities.

Among the Newars, Thon has long been associated with agricultural life. It is traditionally prepared during rice planting and harvesting seasons, when families and neighbors work together in the fields. Serving Thon to workers symbolizes appreciation, hospitality, and community cooperation.

Ingredients

Thon is prepared using locally available grains. The common ingredients include:

Rice (most commonly used by the Newar community)
Millet
Barley
Maize
Wheat
Traditional fermentation starter (locally known as Murcha or yeast culture)
Water

Traditionally, Thon is served in brass bowls, earthenware, or wooden containers, although today it may also be served in glasses or steel bowls.

Preparation Method
The preparation of Thon involves fermentation only; it is not distilled. The general preparation process includes:

The grains are cleaned and cooked.
After cooling, Murcha (traditional yeast culture) is mixed with the cooked grains.
The mixture is placed in a clean container and allowed to ferment for 4–7 days, depending on temperature and local practices.
After fermentation, water is added, and the liquid is filtered or separated before serving.
The resulting beverage is cloudy, mildly alcoholic, and slightly sweet or sour, depending on the duration of fermentation.

Aaila

Aaila (also spelled Ayla or Aeyla) is a traditional distilled alcoholic beverage of Nepal, particularly associated with the Newar community of the Kathmandu Valley. It is one of the oldest and strongest indigenous spirits in Nepal and is widely recognized for its clear appearance, distinctive aroma, and high alcohol content. It plays an important role in Mha Puja, Indra Jatra, and other Newar festivals and also serving Aaila to guests is considered a gesture of honor and warm welcome.

It’s alcohol content is approximately 40–50% ABV. Unlike Thon (Chhyang), which is produced through fermentation only, Aaila is prepared by distilling fermented grains, making it a stronger alcoholic beverage. Traditionally, it is served during religious ceremonies, festivals, family celebrations, and social gatherings, and is considered a symbol of hospitality and cultural identity among the Newars.

Origin and History of Aaila

Aaila has been prepared by the Newar community for centuries using traditional distillation methods. Historical records from the Malla period mention beverages similar to Aaila, indicating that distilled spirits were already known in the Kathmandu Valley.

Traditionally, Aaila was produced at home using locally available grains and simple clay or copper distillation equipment. Even today, many Newar families continue this practice, preserving recipes and techniques that have been passed down through generations.

In recent years, Aaila has gained popularity beyond the Newar community and is now served in many restaurants, cultural events, and heritage hotels, introducing both domestic and international tourists to Nepal’s traditional beverage culture.

Ingredients of Aaila

The common ingredients used to prepare Aaila are:

Rice (most commonly used)
Millet (Kodo)
Traditional fermentation starter (Murcha)
Water

Preparation Method of Aaila
Aaila is produced through two main processes: fermentation and distillation.
The general preparation process is as follows:

Rice or millet is cleaned and cooked.
After cooling, Murcha (traditional yeast culture) is added to initiate fermentation.
The mixture is allowed to ferment for several days.
The fermented mash is then distilled using traditional distillation equipment.
The distilled liquid is collected as clear, strong Aaila.

The quality and strength of Aaila depend on the fermentation period, distillation process, and the number of distillations.

Serving Method of Aaila

Traditionally, Aaila is served in small clay cups (Pyala) or metal bowls and poured from a traditional pitcher known as an Ainti.

Tongba

Tongba is a traditional fermented millet-based alcoholic beverage that originated in the eastern hilly regions of Nepal. It is especially popular among the Limbu community and is also widely consumed by the Rai, Sherpa, and other Himalayan communities. Unlike most alcoholic beverages, Tongba is unique because it is prepared by adding hot water to fermented millet and consumed through a bamboo or metal straw.

It’s alcohol content is approximately 3–8% ABV. Tongba is well known as a warm winter beverage, providing comfort in cold climates while also serving as an important part of Nepal’s cultural and social traditions.

Origin and History of Tonga

Tongba is believed to have originated among the Limbu people of eastern Nepal, where millet has long been one of the major agricultural crops. For centuries, it has been prepared using traditional fermentation techniques passed down from one generation to another.

The beverage is closely associated with the lifestyle and culture of the Himalayan communities. Because it is consumed warm, Tongba has traditionally been a preferred drink during the cold winter months. Today, it is also popular in neighboring regions such as Darjeeling and Sikkim (India), where Limbu and other Himalayan communities continue this tradition.

Ingredients of Tonga

The main ingredients used to prepare Tongba are:

Millet (Kodo)
Traditional fermentation starter (Murcha)
Hot water (added during serving)

Preparation Method of Tonga
Tongba is prepared through fermentation only and is not distilled.
The general preparation process includes:

Millet is cleaned and cooked.
After cooling, Murcha (traditional yeast culture) is mixed with the cooked millet.
The mixture is fermented for 1–2 weeks, depending on the temperature and local practices.
The fermented millet is stored until ready for consumption.
During serving, the fermented millet is placed in a wooden or bamboo container called a Tongba, and hot water is poured over it.
The beverage is consumed through a bamboo or metal straw, which filters the millet grains while drinking.

When the liquid is finished, hot water can be added several times to the same fermented millet until the flavor becomes weak.

Serving Method of Tonga

Tongba is traditionally served in a wooden or bamboo vessel, also called Tongba, along with a bamboo or metal straw.

The beverage is prepared by pouring hot water into the container filled with fermented millet. After allowing it to steep for a few minutes, it is sipped through the straw. As the liquid is consumed, additional hot water may be added two or three times, allowing the same fermented millet to be reused.

Other Traditional Alcoholic Beverages in Nepal

Besides Thon, Aaila, and Tongba, Nepal is home to several other traditional alcoholic beverages that are prepared by different ethnic communities using indigenous fermentation and distillation techniques. Some of the commonly consumed traditional beverages are described below.

Jand (Jaand)
Jand (Jaand) is a traditional fermented alcoholic beverage widely consumed in many parts of Nepal. It is prepared by fermenting grains such as rice, millet, maize, barley, or wheat with a traditional fermentation starter called Murcha. Unlike Raksi and Aaila, Jand is not distilled, resulting in a mild alcoholic drink with an alcohol content of approximately 3–6% ABV. It has a cloudy appearance and a slightly sour taste. Jand is traditionally consumed by communities such as the Rai, Limbu, Gurung, Magar, Tamang, Sherpa, and Newar, especially during festivals, harvest celebrations, religious ceremonies, and social gatherings. It is usually served in bowls, cups, or glasses at room temperature.
Nigar
Nigar is a traditional fermented alcoholic beverage of the Tharu community in the Terai region of Nepal. It is mainly prepared from rice using traditional fermentation techniques and has a mild alcohol content of approximately 3–5% ABV, although this may vary depending on the fermentation process. Nigar is commonly consumed during important cultural occasions such as the Maghi festival, weddings, religious ceremonies, and family gatherings. It is usually served in traditional cups or bowls at room temperature and symbolizes hospitality and the rich cultural heritage of the Tharu community.

Rules and Regulations about Alcoholic Beverage in Nepal

Alcoholic beverages are widely produced, distributed, and consumed throughout Nepal. Since alcohol has significant social, economic, and public health implications, the Government of Nepal has established various laws and regulations to control its production, import, export, sale, and consumption. These legal provisions help ensure that alcoholic beverages are manufactured safely, sold responsibly, and consumed in accordance with the law. They also play an important role in preventing illegal production, protecting consumers, and generating government revenue through taxation.

The principal legislation governing alcoholic beverages in Nepal is the Liquor Act, 2031 B.S. (1974 A.D.), supported by the Liquor Rules, 2033 B.S. (1976 A.D.), the Excise Duty Act, 2058 B.S. (2002 A.D.), and other relevant government regulations.

Objectives of Alcohol Regulations
The main objectives of alcohol regulations in Nepal are to:

regulate the production, distribution, and sale of alcoholic beverages;
protect public health and maintain public order;
ensure the quality and safety of alcoholic products;
prevent illegal production, smuggling, and tax evasion;
generate government revenue through excise duty and other taxes; and
encourage responsible consumption of alcoholic beverages.

Major Rules and Regulations

Licensing
Any individual or business wishing to manufacture, import, export, distribute, or sell alcoholic beverages must obtain a valid license from the concerned government authority. Commercial production or sale of alcohol without a license is prohibited. However, traditional home production for personal consumption is generally permitted within the limits prescribed by law.
Minimum Legal Drinking Age
Nepal has set the minimum legal age for purchasing alcoholic beverages at 18 years. Licensed businesses are prohibited from selling or supplying alcohol to persons below this age.
Regulation of Sale and Distribution
Alcoholic beverages may only be sold through licensed hotels, restaurants, bars, liquor shops, breweries, and other authorized outlets. The government or local authorities may also regulate the place and timing of alcohol sales, particularly during elections, public events, or other special circumstances.
Quality Control
Manufacturers are required to follow prescribed standards relating to production, hygiene, packaging, labeling, and quality control. Only alcoholic beverages that meet the approved standards can be legally sold in the market.
Taxation
Alcoholic beverages are subject to government taxes, including Excise Duty, Value Added Tax (VAT), and Income Tax on business profits. Revenue collected from these taxes contributes significantly to the national economy and supports various government programs.
Advertising and Promotion
The advertisement and promotion of alcoholic beverages are regulated by the Government of Nepal. Businesses must comply with legal provisions regarding the marketing of alcohol and avoid promotional activities that encourage irresponsible drinking, particularly among young people.
Penalties for Violations
Any person or business that violates alcohol-related laws may face legal action. Depending on the nature of the offence, penalties may include fines, suspension or cancellation of licenses, confiscation of alcoholic products, or other actions as provided by law.

Importance of Alcohol Regulations

Alcohol regulations are essential for maintaining a safe and responsible drinking environment. They help protect consumers from unsafe products, reduce illegal production and trade, prevent underage drinking, ensure fair business practices, and generate revenue for the government. Overall, these regulations contribute to public health, social welfare, and the sustainable development of Nepal’s beverage industry.