Travelling through Kinnaur and Spiti, we were amazed at the diversity of local brews. A small cluster of villages around Ribba in Kinnaur distil a unique blend of angoori made from grapes that only grow here. Little is known of how and when these grapes were introduced here – It’s a gift of our Gods, said one of the village elders. A few miles away, the village of Nesang is famous for Nesang brandy. The most popular product from Kinnaur though is moori, distilled from fermented apple and apricots that carries a unique flavour.

Higher up in Spiti and Lahaul, barley remains the primary grain used to brew chaang and distil arrack. Of late, rice is used after its arrival thanks to an effective public distribution system. However, barley, the most climate-adapted crop for these regions, is losing out to cash crops despite the risks. Without a market or any value-addition, Himalayan barley is fighting a losing battle here.  

Is there scope for local Himalayan brews to also reach the market? Like Mahua, can Himalayan blends cater to drinkers in India and abroad? Maybe. But it’s unlikely until a few policy-level hurdles can be sorted. Watch our interview with Aniruddha where he shares his experience of Mahua and explains the intricacies of trying to entre this market space.