The adventurous traveler takes pride in the exploration of the unknown. From exotic locations in unpronounceable parts of the world to curious and disarmingly delightful local cuisine, the avid traveler has tried it all. So why should alcohol be any different?
From the Soma of the Gods to Lord Shiva’s elixir of choice, India’s love for daaru has been well documented over the course of history. Through prohibition laws and age restrictions, through social stigma and frankly insane licensing laws, the Indian population’s devotion to getting a good buzz on has never once wavered.
Grab a barstool and prepare your liver for a wild ride- Here’s a list of some of the best local liquors from across the nation!
Buzz Quotient: Mild
Where to find a glass: Tripura
Ask anyone in the land of 14 gods for a drink recommendation and it is likely that you will receive a glass of Chuwarak. A versatile drink, Chuwarak may be distilled from a variety of raw materials, including rice, pineapple, jackfruit and local ingredients like tokhiseleng and thakotor leaves. A tedious process that takes almost 24 hours, the distillation of this particular beverage demands care and attentiveness. In a country with regular reports of deaths associated with liquor consumption, this Tripuri whiskey is widely considered to be safe, owing to its characteristically low alcohol content ranging from 6-8%
Buzz Quotient: Mild to Moderate
Where to find a glass: Mizoram
With a name that translates literally to ‘Love Potion’, this grape wine is known for its irresistible taste and bubbly texture. Following the partial lifting of the prohibition on the sale of alcohol to the region, this premium wine concoction hit the state like a storm. Manufactured in the nearby village of Hnahlan, in the Champal district, about 80% of the population of the area is involved in the manufacturing of the wine.
Buzz Quotient: Mild to Moderate
Where to find a glass: Bihar, Jharkhand, Orissa, Madhya Pradesh, Chattisgarh
Known as a poor man’s beer, Handia is typically produced by tribal women and is a popular gift to bequeath to relatives and as dowry in rural areas. Brewed in an earthen pot containing fermented boiled rice and a herbal root known as ranu, local tribes look to the drink as a means to avoiding sunstroke, and often consume it at social and religious events. Tribal legends dictate that one can survive on nothing but the drink for a span of 10-15 days, without needing other sources of nourishment. With an 18-25% alcohol content, we’d advise against taking their word for it.
Buzz Quotient: Moderate
Where to find a glass: Kinnaur, Himachal Pradesh
Straight from the land of apple orchards comes a drink fit for even the most selective of connoisseurs. Known for having a texture similar to congac, this distilled brew made from apples, apricots, peaches, pears and grapes is known for its healing properties. Transparent in colour, the drink is known to be so popular that local sensibilities are dead-set against the introduction of foreign liquors to the region.
Buzz Quotient: High
Where to find a glass: Ladakh
A fiery whiskey produced from raisins, dates and sugarcane, this traditional Ladakhi beverage has an alcohol content that ranges from 50-70%. Originally brewed in Java, Arak is known to be one of the world’s oldest distilled spirits. The Southern variant of the beverage, found in coastal states the liked of Tamil Nadu, Kerala, Karnataka, and more, is made by distilling coconut palm sap, sugarcane, coconut and red rice.
Buzz Quotient: High
Where to find a glass: Sikkim
Made using finger millet or kodo, Raksi has been compared to vodka and gin in terms of its potency and texture. An important element of Sikkimese marriage rituals and social and religious ceremonies, Raksi is typically offered to the bride’s family by that of the grooms in exchange for their permission for the couple to marry. While commonly found in Sikkim, Raksi has found a welcome home in Nepal and Tibet as well.
Buzz Quotient: Mild to Moderate
Where to find a glass: Sekmai, Manipur
This fermented rice beverage is prepared in different communities of Manipur, but is reserved for those belonging to Scheduled Castes and Scheduled Tribes. Best consumed immediately after distillation, the government’s restrictions on its distribution has not stopped its flourishing across Manipur. Known for its medicinal benefits, the drink is thought to regulate irregular menstrual flow, infertility, obesity, loss of appetite, and low nourishment. Often compared to vodka and Japanese sake for its smooth texture, the beverage has an alcohol content of anywhere between 2-15%.
Buzz Quotient: High
Where to find a glass: Goa
One of the nation’s most popular locally produced alcoholic beverages, Feni needs no introduction. Originally brought over by the Portuguese, cashew nut trees are the unlikely hero of this crowd-favourite. Originally brewed using discarded cashew nut fruit, Feni required 4 days of fermentation before it can be consumed. The first Indian alcoholic beverage to obtain a Geographical Indication (GI) mark, signifying that authentic Feni can only be sourced from Goa, Feni’s 42.8% alcohol content and legal standing have cemented its place in the hearts of the Indian population.
What’s your pick for the best locally-brewed alcoholic beverage? Let us know!
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Anchal Goil
Writer
