Drinks
Ara
Ingredients
- - 1 kg Cooked rice or millet (about 5 cups)
- - 1 piece Traditional yeast starter (phab) (available from Bhutanese or Himalayan grocers)
- - 2 l Water (8 cups, for distillation)
Method
- Spread the cooked rice or millet out to cool to room temperature.
- Crumble the yeast starter over the grain and mix thoroughly.
- Transfer to a fermentation vessel, cover with cloth, and leave in a warm place for 3–5 days until fragrant
- Transfer the fermented mash to a still with added water.
- Heat gently and collect the distilled liquid as it condenses, discarding the first small amount produced.
- Collect the main run of Ara in a clean vessel.
- Serve warm or at room temperature in small cups.
Introduction: Ara is Bhutan’s traditional distilled spirit, made from fermented rice, maize or millet.
Cultural Background: Ara is Bhutan’s traditional distilled spirit, made from fermented rice, maize or millet. Brewed in rural households for generations, it plays an important social and ceremonial role, offered to guests, poured during rituals, and shared at festivals and family gatherings as a mark of hospitality.
Tips: Fermentation time varies with room temperature; warmer conditions ferment faster. Distillation requires care and proper equipment; this is a traditional household process passed down through experience.
Variations: Serve warmed with a raw egg stirred in for Ara Zho, a traditional guest offering. Use maize instead of rice for a regional variation with a different flavour profile.
Vegetarian/Vegan: Naturally vegan.
Storage: Store in a sealed bottle at room temperature; keeps for several months.
Reheating: Gently warm in a small pot before serving, if a warm version is preferred.
FAQs:
Q: Is Ara very strong?
A: Yes, home-distilled Ara can be quite potent; it is traditionally served in small quantities.
Q: Can I buy Ara outside Bhutan?
A: It is rarely exported; most Ara is made and consumed locally within Bhutanese households.