Raksi is usually made from kodo millet (kodo) or rice; different grains produce different flavors. It can even be made from mulberries. It is a strong drink, clear like vodka or gin, tasting somewhat like Japanese sake.
Because of its popularity, there exist various temperance movements in Nepal, including various women's groups. Raksi, however, remains an important requirement of various religious rituals and social events, due in part perhaps to its antiseptic properties.
Raksi is often served in a bhatti glass and during special occasions, the drink is poured from a great height via a pitcher with a small spout, making an entertaining spectacle.
Raksi is produced, sold and mostly consumed at rustic distilleries scattered around the countryside. Usually it is not aged before consumption. A large amount of wood is used in the distillation process.
- Jand, a Nepalese drink
- Chhaang, a Tibetan and Nepalese Limbu drink
- Jhaal, a Tibetan drink
- Ara, a Bhutanese drink