Drinking alcohol is an integral part of the Bhutanese society and is widely accepted as a societal custom. During ancient times, drinking alcohol used to be a daily routine. The custom of drinking from dawn to dusk was widely accepted and practiced. The first and the foremost cup of drink was offered at dawn upon rising and thus was called the ‘Zhengchang’, the second drink was offered with breakfast and hence called the ‘Tochang’. Then was the drink with lunch ‘Tshoechang’, and then was with dinner which is the ‘Tshochang’. The very last one before going to bed is the ‘Zimchang’. This custom is no longer practiced due to health repercussion.
Local beverage is considered as a significant part of Bhutanese culture. As tradition dictates the ritual of Marchang to begin any important event, Marchang is the wine oblation ceremony. We have compiled a list of local beverages which are popular in Bhutan.
Ara
This strong liquor is a traditional alcohol usually clear and transparent in color. It is made of either maize or rice by the method of distillation. Ara made of maize is generally prevalent in the Eastern region. The beverage is also used during religious practices. The beverage resembles the Korean Soju or Japanese Sake.
Bangchang
Unlike Ara, Bangchang is not distilled and is generally made wheat, maize or corn and sometimes millet. The grains cooked, mixed with yeast and then left for fermentation in a warm place usually near earthen hearths which are very common in village homes. After fermentation, which is usually few weeks, warm water is added to the grains and then pressed to take out the liquid.
Singchang
The Singchang is almost similar to Bangchang. As both the beverages have the same method of production but unlike the Bangchang, this one is the initial yield of the fermented grains. During the process of fermentation, the grains produce their own liquid which is pressed and taken out as Singchang.
Changkay
This beverage is quite different than the others as this one has chunks of rice in the drink. Cooked rice is mixed with yeast and left for fermentation. The fermented rice is then fried in butter and egg for serving with two choices of either adding water to it or just having it dry. In Bhutan when a woman gives birth to a newborn, she is given this drink which known to be high in protein needed for a healing mother.
Tongba
Tongba is millet based usually sweet in taste alcoholic beverage in Bhutan. The millet grain is cooked and added yeast and is left for fermentation in a warm place. After the fermentation process, warm water is added to the grains and a straw made of bamboo is used to drink the beverage.