Raksi, also spelled rakshi, is a traditional distilled alcoholic beverage originating from Nepal and also produced in parts of India and Tibet. Commonly homemade, raksi is typically crafted from grains such as kodo millet or rice, with the base ingredient influencing its final flavor profile.
The production process begins with the fermentation of cooked grains using a local yeast called marcha, a mix of yeast and herbs that converts grain sugars into alcohol over a period of about two weeks. The fermented mixture, akin to chhaang, is then distilled in a pot still.
Raksi holds cultural significance among various ethnic groups, including the Limbus, Kirati, and Newars; it is traditionally consumed during festivals, rituals, and social gatherings, often accompanied by meat dishes such as sekuwa. Among the Newars, a similar drink called aila is specifically used in religious ceremonies.