The Best Local Indian Liquors You Need to Try

07, Jun 2023

Whether you're an adventurous drinker or just curious about trying something new, these local Indian liquors are a must-try. They are not only delicious but also carry cultural significance and fascinating stories behind their creation.

1. Feni (Goa)

Type: Distilled Spirit
Made From: Cashew apples or Coconut sap
Alcohol Content: 43-45% ABV

Feni is a popular liquor from Goa with a strong, distinctive aroma. It is made from either cashew apples or coconut sap, giving it a fruity and earthy flavor profile. Cashew Feni is more common and known for its pungent, bold taste, while Coconut Feni is milder and smoother.

How to Enjoy:

Traditionally served neat or on the rocks.
Mix with soda, lemon juice, or tonic water for a refreshing cocktail.
Pairs well with spicy Goan dishes like Vindaloo and Sorpotel.

Fun Fact:
Feni is one of the few liquors in the world with a Geographical Indication (GI) tag, protecting its authenticity and traditional production methods.

2. Mahua (Central India)

Type: Tribal Liquor
Made From: Mahua flowers
Alcohol Content: 20-40% ABV

Mahua is an ancient tribal liquor made from the flowers of the Mahua tree, which is sacred to many indigenous communities in Central India, including Madhya Pradesh, Chhattisgarh, and Jharkhand. It has a sweet, floral aroma with a mildly fruity taste.

How to Enjoy:

Best enjoyed neat to appreciate its unique floral notes.
Some modern distilleries are experimenting with Mahua-based cocktails.
Pairs well with traditional tribal snacks and spicy dishes.

Fun Fact:
Mahua is often called the “drink of the gods” due to its cultural and religious significance among tribal communities.

3. Toddy (South India)

Type: Fermented Beverage
Made From: Palm sap (Coconut or Date palm)
Alcohol Content: 4-6% ABV (fresh), higher when fermented longer

Toddy, also known as “Palm Wine,” is a naturally fermented drink made from the sap of coconut or date palm trees. It is popular in Kerala, Tamil Nadu, and Andhra Pradesh. Fresh Toddy is sweet and low in alcohol, but it becomes more potent as it ferments.

How to Enjoy:

Drink fresh for a mildly sweet, refreshing taste.
Fermented Toddy has a sour, tangy flavor, enjoyed by locals as a strong drink.
Often paired with spicy seafood dishes and fried snacks.

Fun Fact:
Toddy tapping is a skilled traditional practice passed down through generations in South India.

4. Chhang (Ladakh & Sikkim)

Type: Fermented Barley Beer
Made From: Barley, Millet, or Rice
Alcohol Content: 6-8% ABV

Chhang is a traditional Himalayan beverage popular in Ladakh, Sikkim, and parts of Arunachal Pradesh. It is made by fermenting barley, millet, or rice, giving it a cloudy appearance and a mildly sour, tangy flavor. Chhang is often served warm during cold winters.

How to Enjoy:

Served in a bamboo container with a wooden straw.
Warm or at room temperature, depending on the season.
Pairs well with Tibetan dishes like Momos and Thukpa.

Fun Fact:
Chhang is considered a sacred drink in Buddhist rituals and is offered during festivals and religious ceremonies.

5. Handia (Jharkhand & Odisha)

Type: Rice Beer
Made From: Fermented rice and herbal starter cakes (Ranu tablets)
Alcohol Content: 8-10% ABV

Handia is a traditional rice beer made by fermenting rice with Ranu tablets, which are made from local herbs and roots. It is popular among tribal communities in Jharkhand, Odisha, and Chhattisgarh. Handia has a cloudy, milky appearance with a sour, mildly sweet taste.

How to Enjoy:

Served in earthen pots for an authentic experience.
Best consumed fresh, as it is not distilled or preserved.
Pairs well with traditional tribal snacks and spicy grilled meats.

Fun Fact:
Handia is often consumed during festivals, celebrations, and social gatherings in tribal communities.

6. Sonti (Andhra Pradesh)

Type: Rice Wine
Made From: Fermented rice
Alcohol Content: 12-15% ABV

Sonti is a rice-based alcoholic drink from Andhra Pradesh, similar to Japanese Sake. It is made by fermenting rice using mold cultures, resulting in a clear, slightly sweet, and aromatic wine. Sonti is traditionally brewed at home and served during special occasions.

How to Enjoy:

Served at room temperature or slightly chilled.
Best enjoyed in small sips to appreciate its delicate flavor.
Complements light, mildly spiced dishes.

Fun Fact:
Sonti is one of the oldest rice wines in India, believed to have originated from ancient brewing traditions.

7. Apong (Assam & Arunachal Pradesh)

Type: Rice Beer
Made From: Fermented rice, bamboo, and herbs
Alcohol Content: 5-10% ABV

Apong is a traditional rice beer popular among the Mishing and Adi tribes of Assam and Arunachal Pradesh. It is brewed using fermented rice, bamboo, and herbal starter cakes, giving it a smoky, earthy flavor. Apong is often served during festivals and community gatherings.

How to Enjoy:

Traditionally served in bamboo mugs.
Can be enjoyed cold or at room temperature.
Pairs well with smoked meats and local tribal dishes.

Fun Fact:
The brewing process of Apong is a community affair, often accompanied by folk music and dance.

India's local liquors are a testament to its cultural diversity and rich heritage. These traditional beverages not only offer unique flavors but also carry historical and cultural significance. From the aromatic Feni of Goa to the smoky Apong of Assam, each drink tells a story of its region and people.

Exploring these local Indian liquors is an adventure in itself, offering a taste of history, tradition, and innovation. So, the next time you're in India, skip the commercial spirits and try these indigenous gems for an authentic and unforgettable experience.

The Best Local Indian Liquors You Need to Try