Thwon

Thwon is a traditional alcoholic beverage originating from the Newar community of the Kathmandu Valley in Nepal. It is primarily prepared from fermented rice and is commonly consumed during festivals, special occasions, and religious rituals.

The brewing process involves soaking rice, steaming it, and then fermenting it using traditional starters such as murcha, which introduces natural yeasts. Thwon is typically served fresh and unfiltered, resulting in a cloudy appearance and a low to moderate alcohol content.