Aila (liquor)

Aila is a traditional distilled alcoholic beverage primarily produced and consumed in the Himalayan regions of Nepal, Tibet, and Bhutan. It is typically made from grains such as barley, millet, rice, or wheat, although other locally available ingredients may also be used. The production process involves fermentation of the chosen grain, followed by distillation using rudimentary pot stills.

The strength of Aila can vary significantly, ranging from relatively mild to quite potent, depending on the fermentation and distillation techniques employed. It is often consumed during festivals, religious ceremonies, and social gatherings, and holds cultural significance within the communities that produce it. Variations in flavor and production methods exist across different regions and ethnic groups, contributing to the diversity of Aila. Due to its often unregulated production, the quality and safety of Aila can vary considerably.