Mahuwa Raksi and Toddy

It is the distilled alcoholic fermented liquor of juice from a flower called Mahuwa (maduca indica).The alcohol production is carried out by adding Khameer (yeast) or by means of natural yeast presence in the flower and distillation is carried out by traditional pot to concentrate the alcohol volume.

Toddy (Taddy) is the naturally fermented alcoholic product of sap from a palm trees. Sap from different palm varieties can be use in making toddy but in Nepal especially wild date (phoenix syslvestris) and Palmyra (Borassus flabelliefert) and dwarf date palm (phoenix humilis) are used. The collected sap generally contains 10-15% sugar and is converted to alcohol by means of yeast present in pot (mud pot/HADI/ GHAILA) as a culture from former Toddy. It contains mainly Saccharomyces as well as some other species of yeast like kloecdes, Pichia, Candida, and endomycopsis.