Although India is internationally famous for its whiskey and rum industry, the country's heart beats to a different rhythm, that of local brews. Rice, which is found in many Indian kitchens, is also the focus in tribal and rural communities when it comes to traditional liquor production. Rice liquors, usually homemade and generation after generation, are not mere drinks , they are an integral part of rituals, festivals, and social connectivity. Let's travel through ten interesting rice-based spirits that reflect India's unseen liquid heritage.

1. Handia

Handia is a tribal rice beer that is widely consumed by the Adivasi people of Odisha, Jharkhand and Chhattisgarh. Brewed from fermented rice and ranu tablets (a combination of herbs and roots), it's prepared during festivals such as Sarhul and Karma. Cloudy in appearance and sour in taste, Handia is not only a beverage, but also a symbol of community congregation.

2. Lugdi

Lugdi is a hot, mildly alcoholic beverage of Himachal Pradesh, brewed particularly during the winter months. Made by fermenting cooked rice or barley in bamboo baskets and keeping them in the dark, this local brew is a part of festive and ritualistic life in the hills.

3. Sekmai Yu

Sekmai Yu is a strong and clean rice liquor brewed by the Manipuri people of Sekmai. Frequently made on home stills, it has social and cultural importance. The government once attempted to prohibit it, but the locals resisted the effort to remove this aspect of their identity. Presently, it is a Geographical Indication (GI) product of Manipur.

4.Kiad Um

This Khasi tribal beer made of rice is brewed in Meghalaya, usually consumed at harvest celebrations and local ceremonies. The rice is initially boiled, then fermented using earthen pots with natural yeast. Kiad Um is not just a beverage, but also a festival of sustenance and life.

5. Among

Among is a traditional Apatani rice beer brewed in Arunachal Pradesh. It is sour and slightly effervescent in taste and is usually drunk during rituals, weddings, and communal feasts. Its preparation is laborious, with bamboo storage and special yeast cakes prepared from local vegetation.

6. Zutho

Zutho is a Naga rice beer that is highly aromatic and has low alcoholic strength. Drunk lightly and at parties, it is produced by fermenting boiled rice using natural enzymes. Its cloudy pale colour and tangy coolness make it well-liked during the summer.

7. Chuak

Chuak is prepared by the tribal people of Tripura with sticky rice and water, fermented in clay pots. Traditionally presented to visitors as a sign of respect, Chuak is a part of the mandatory welcome ritual in most tribal households. It's usually served with smoked meat or spicy chutneys.

8. Apong

Apong is a rice beer produced by the Assam Mishing tribe. There are two principal varieties: nogin apong (white) and puro apong (black). The black one derives its colour from rice husk and herbs that have been burnt. Apong plays a key role in festivals such as Ali-Aye-Ligang and is an integral part of Mishing identity.

9. Judima

A pride of the Dimasa community in Assam, Judima is a sweet-tasting rice wine made from sticky rice and a unique herbal fermenting agent called Thembra. Recognised with a GI tag, it’s celebrated for its soothing flavour and cultural importance. It is often gifted as a token of goodwill.

10. Sulai

While technically distilled, Sulai is a domestic liquor brewed from fermented rice mash, commonly brewed in tribal areas of Central India. It's strong and sometimes a "country liquor," but it's a lifeline for many local customs, particularly among Baiga and Gond populations.

These fermented rice liquors, humble in origin as they may be, are dense with culture and history. They are attestation to India's indigenous knowledge systems and the close relationship between food, land, and tradition. As modernity progresses, it is crucial to keep these traditional brews alive, not only for their taste, but for the stories they hold.