Drinking Traditions of Bhutan: 6 Local Beverages That Define a Kingdom

Bhutan’s drinking culture is rooted in altitude, agriculture, and ritual. Rice and maize thrive in warmer valleys, while barley and buckwheat dominate cool highlands—each shaping what fills the cup. Alcohol is woven into hospitality and Buddhist offerings, from farmhouses to monastery festivals.

Homemade brews are common in rural homes and at tshechus, though commercial sales of home-distilled spirits are regulated. Travelers encounter drinks warm in winter, shared in wooden cups, and anchored in social customs that prize respect for guests and moderation.

Ara (also spelled arra) is Bhutan’s signature home-distilled spirit, made from rice, maize, wheat, or barley depending on elevation and harvest. The mash is first fermented with a local starter, then distilled in a simple pot still with a bamboo or metal condenser over wood fire. Fresh ara runs clear, though some versions retain a milky hue when not fully clarified. Alcohol strength ranges roughly 20–40% ABV, varying with the cut and number of passes through the still.

On the nose, ara offers warm cereal, light floral notes, and gentle sweetness; the palate is soft yet assertive, with a clean, grainy finish. In the east—Mongar and Trashigang especially—it is poured for guests and used for serkem, a libation ritual in which a splash of alcohol is offered to protective deities. You’ll encounter ara warm on cold mornings or during winter gatherings.

Where to try: private farmstays around Mongar and Trashigang, and occasionally in licensed venues in Thimphu or Paro. Note that Bhutan has periodically restricted commercial sale of homemade ara; it is primarily shared in homes, at community events, and in ceremonial contexts.

Bangchang is a thick, unfiltered grain beer brewed from rice or maize in warmer valleys and from barley or buckwheat in cooler regions. Grains are steamed or lightly malted, cooled, and inoculated with a traditional starter before fermenting for several days. The result is a hearty, opaque beverage with a modest alcohol content of about 4–8% ABV, depending on grain and fermentation time.

Expect aromas of fresh dough, steamed grain, and gentle lactic tang. The taste is bready and slightly sweet, often with a soft, yogurt-like acidity and minimal bitterness. Bangchang is typically ladled from a fermentation vessel into wooden phob cups and served at room temperature. It pairs naturally with farmhouse meals and salty snacks.

Culturally, bangchang is a communal drink—shared after fieldwork, at village celebrations, and during tshechus. In Bumthang and Punakha, families may bring jugs to festival grounds for friends and relatives. Travelers can find authentic bangchang at rural homestays near Jakar (Bumthang), in Punakha villages, and occasionally at community-run eateries in Paro.

Singchang is the lighter counterpart to bangchang, made by adding warm water to the spent mash and allowing a second, gentler extraction and fermentation. The process yields a paler, refreshing grain beverage with about 2–4% ABV. It is more hydrating, less filling, and designed for daytime socializing or for those who prefer milder alcohol.

Singchang’s aroma leans toward steamed rice or barley with faint honeyed notes. The palate is soft and slightly tart, finishing clean with a whisper of sweetness. It’s commonly sipped in farmhouses before meals or offered to visitors alongside tea as a gesture of welcome.

You’ll encounter singchang throughout central and western Bhutan, especially where agricultural cycles call for a low-strength drink that sustains but doesn’t slow the day. In Paro and Thimphu, some traditional restaurants and licensed homestays prepare singchang on request, though availability varies with season and grain stores.

Cooler valleys like Bumthang favor barley, and that climate expresses itself in local chhaang—an unfiltered barley beer related to Himalayan grain brews. Barley is soaked, sometimes lightly malted, then steamed and fermented with a household starter in clay or plastic tubs. Fermentation lasts several days, producing a hazy beer around 4–6% ABV with a creamy body and gentle fizz from natural carbonation.

The nose brings cereal porridge, hay, and a clean lactic edge. On the palate, Bumthang chhaang is fuller than rice-based versions, with a grainy sweetness balanced by tang. It is poured generously during family gatherings and at festivals in and around Jakar, with elders often served first as a mark of respect.

Where to try: community-run farmstays in the Chhoekhor Valley near Jakar, and at village celebrations timed with the region’s tshechus. Travelers should ask in advance; batches are made in small volumes and tied to agricultural schedules.

Ome ara is a winter comfort drink that fortifies standard ara with butter and eggs. The spirit is gently heated in a pot; beaten egg is whisked in until it forms silky strands, and a knob of butter adds body and aroma. Depending on dilution, the drink typically lands around 15–25% ABV once warmed and enriched, delivering soothing heat without the sharpness of raw spirits.

Expect a custardy, rich texture with aromas of warm cereal, browned butter, and faint vanilla. It is commonly served at dawn in colder districts and during long social evenings in eastern Bhutan, where hospitality demands that guests be warmed from the inside out.

Culturally, ome ara appears at winter gatherings, house blessings, and sometimes during New Year festivities. Visitors may be offered a cup in rural homes in Mongar or Trashigang, while some traditional eateries in Thimphu and Paro prepare it seasonally. Always sip slowly—its richness can mask the strength of the underlying spirit.

In high mountain communities, households sometimes infuse ara with cordyceps (Ophiocordyceps sinensis), the prized alpine fungus harvested above treeline. A few dried specimens are steeped in clean ara for days or weeks until the spirit turns golden and earthy. The infusion retains the base strength—typically 20–40% ABV—so it is served in thimble-sized pours.

The nose is herbaceous and slightly musky, with hints of honey and alpine grass. The taste is bittersweet, warming, and lingering. Locals regard it as a tonic for energy and cold resistance, taken sparingly, especially in the depths of winter.

Because cordyceps collection is regulated and the ingredient is expensive, this infusion is not widely sold. You may encounter it in highland households or as a special pour shared among friends in Thimphu and Paro. Always respect local rules around wildlife products and accept small pours as a sign of trust and hospitality.