Aila (liquor)
From Wikipedia, the free encyclopedia
 Traditional container and cup used to serve Aila | |
| Course | liquor |
|---|---|
| Place of origin | Nepal[citation needed] |
| Main ingredients | rice, grains and millet |
Aylā (Nepal Bhasa: अयला:) is a Newari beverage prepared by distillation of fermented ingredients such as rice, grains and millet. Apart from casual drinking, Aila is an important part of festivals in Nepal.[1] This liquor is usually homemade and prepared by traditional methods. Its preparation is not yet commercial in Nepal, however it is sold in restaurants that serve Newa cuisine.[2] It can be bought in local Newari restaurants .[3] CNN has noted it as being one of the "50 most delicious drinks in the world".[4]
Aila is usually prepared by Newari people before any festival or socio-cultural event. Rice along with many other ingredients is mixed with Marcha, a local organic fermenting compound, and fermented at least four to five days to ensure the preparation of a good quality Aila. Millet is used instead of rice for an even stronger flavor.[5] The final product is obtained after distillation. This is done by using traditional clay and copper vessel designed specifically for this purpose. The raw fermented mixture is cooked over a wood fire stove.[6] Temperature of flame and cooling water are the two factors controlling the quality of this beverage during distillation.