Fig. 5

Some famous fermented ethnic beverages of the Himalayas. A Tongba/ kodo ko jaanr (from Ilam district of Eastern Nepal), a common Tibetan traditional finger millet (kodo)-based mild alcoholic beverage, B Chhang or chhyang- the most popular rice-based alcoholic beverage (5–7% abv) of the Himalayan region, from Ladakh to Bhutan (picture source: https://kodoko.co.uk/local-alcohol-and-herbs-from-nepal/). C Kodo ko Nigar- yellowish supernatant liquid obtained from fermented and liquified finger millet that contains high alcohol, D Guras/ Rhododendron wine (from rhododendron growing Singalila ridge of the Himalayas), E Distilled liquor Raksi- one of the most popular ethnic alcoholic drinks of the Himalayas (also a common term for alcoholic drink in Nepali) with distinct flavour which is prepared by distillation of traditional fermented cereal beverages