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Alcohol has played a significant role in the history and ancient cultures of human civilization. Throughout the ages, fermented beverages have been intertwined with religious, social, and medicinal practices. In ancient cultures, such as those of Mesopotamia, Egypt, and Greece, alcohol was considered a sacred elixir that connected individuals to the divine. It was used in religious rituals, offering libations to deities, and as a means of communing with the spiritual realm. Alcohol also played a crucial role in social gatherings, acting as a catalyst for bonding and celebration.
In many societies, the brewing and consumption of alcoholic beverages were seen as a mark of cultural sophistication and refinement. Additionally, alcohol was often used for its perceived medicinal properties, believed to alleviate pain, cure ailments, and promote overall well-being. However, the influence of alcohol was not without its downsides, as excessive consumption could lead to social and health problems. Nevertheless, the enduring presence of alcohol in history and ancient cultures attests to its profound impact on human societies throughout the ages.
From fermented concoctions steeped in mysticism to spirits distilled from ancestral recipes, these indigenous alcoholic beverages offer a taste of history and a glimpse into the cultural heritage of their respective regions.
Here are 5 indigenous alcohols from across the world you might not know:
Chicha - Peru:
Chicha is a traditional Peruvian beverage with a history rooted in the Andean regions. Made from maize, the process involves germinating the kernels to activate enzymes that convert starches into sugars. The kernels are then ground into mote, mixed with water, and boiled to create masa. After cooling and straining, the resulting liquid is known as chicha de jora. While modern techniques use commercial yeast or malted barley for fermentation, traditionally, saliva was used to kickstart the process. Stored in clay vessels called qeros, fermentation takes several days, resulting in a mildly sweet, tangy beverage with a maize flavour. Chicha is highly significant in Peruvian culture, symbolising community and is consumed during festivals, ceremonies, and gatherings. It even plays a role in rituals honouring gods and ancestors.
Pulque - Mexico:
Pulque, an ancient Mexican beverage, is made from fermented agave sap. The piña, the core of the agave plant, is harvested, stripped of leaves, and crushed to extract the sap, called aguamiel. Natural airborne yeasts in fermentation vessels initiate the fermentation process, which can take days to weeks. The resulting pulque is a milky-white, slightly thick beverage with an earthy, herbal taste. Historically, pulque held cultural and religious significance, consumed by priests and warriors during special occasions. Today, it remains cherished in Mexico, with modern variations featuring fruit and spice infusions, offering new flavours to enjoy.
Sake - Japan:
Sake, the iconic rice wine of Japan, begins with polished rice, steamed and mixed with koji and water. Multiple parallel fermentation occurs as the yeast converts the sugars to alcohol. Fermentation duration and temperature influence the flavour profile, resulting in a diverse range of sake varieties. Sake is deeply intertwined with Japanese customs, representing hospitality, harmony, and togetherness. It is enjoyed during ceremonial occasions and continues to be brewed with great craftsmanship, blending traditional and technological advancements.
Tongba - Nepal:
Tongba is a traditional drink of the Limbu community and many others in Nepal. Made by fermenting millet grains, it symbolises community and celebration. Fermented millet is dried, roasted, and placed in a special vessel called a tongba. Hot water is poured over the grains, extracting their flavours. Tongba is traditionally sipped through a bamboo straw, fostering a sense of togetherness. It is served during festive occasions and enjoyed in cold mountainous regions, providing warmth and comfort.
Tella - Ethiopia:
Tella is a traditional Ethiopian beer brewed by soaking barley grains and fermenting them in water. The soaked grains are ground and left to ferment, resulting in a slightly cloudy and effervescent beverage. Tella has a sour taste with hints of sweetness, and it is traditionally served in a shared vessel called a Berele. This communal way of serving fosters unity and is enjoyed during holidays and celebrations. Tella reflects Ethiopian hospitality and cultural identity, using barley as a staple crop and showcasing local agricultural practices.
