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| Fieldwork-2018 |
Raksi
is an indigenous technique to distilling
alcoholic beverages. Homemade raksi using malted beer. The three-story structure will build to make Raksi
from the homemade malted beer. i,
Phoshi, the bottom of the vessel, homemade beer and a certain level of contains into the
Phoshi; when firewood
hits the bottom of the vessel, the boiling solution vapurates.
ii, Paini — the structure's middle level; the vessel's bottom has holes that
allow steam to pass through. iii, Nani - the small pot located
inside the Paini that will hold the distilled Raksi. iv. Bata - a conical jar,
traditionally manufactured by copper. The steam from the bottom vessel is
distilled in an apex of cold water placed on top of the structure. A mixture of
cow dung and clay and a wet cloth was used to seal off the gap between the vesseles.
The process
The Jand (malted beer) putting into the Phoshi and adding a level of the of water then the Phoshi would placed on the hearth, on the top of the Phoshi palaced by the Paini, the Nani placed into the Paini, the gap bettween Phoshi and Paini must be sealed by the misture of the cow dung and clay, and the Bata palced on the top of the the Paini. the gap between Paini and the Bata must be sealed by a moist cloth. The Bata contains full of cold water.
The process begins when the heat from the fire on the bottom of the Phoshi, hit
boils the solution and evaporates. resulting in the evaporation of steam,
which then passes through the holes in the Paini and into the Bata, caintaining
cold water into the Bata the surface of the bata would be cold, seam transform
into sweat, resulting the cycle of the distilled water that would
collected into the Nani. Pane- the number of changing cold water into
the Bata. The term "Tin pane," it refers that the Raksi was
made with the three water changing time. The Pane is considered as the
standard of
the "Raksi." For instance less number of the changing water
means the high quality of the production of the Raksi.
Raksi is a widely used alcoholic beverage among indigenous people. Raksi's typical roles may
include the following:
1. Raksi as an offering to their gods. It plays a significant role in many indigenous birth-to-death ceremonies.
2. Raksi as a welcome drink - among indigenous communities, a warm welcome is often marked by the consumption of Raksi (sagun) or the presentation of Raksi (Koseli) as a gift.
3. Raksi as a Khaja (breakfast/energy drink) among workers/labors
4. Raksi to mark special occasions by sipping it "like a cocacola" to show their appreciation.
5. Raksi used as medicine by indigenous peoples, who have found success treating a variety of illnesses.
6. Indigenous women traditionally sold Raksi in marketplaces and other venues to supplement their income.
The government of Nepal extremely discouraging of Raksi production and
consumption, classifying it as a harmful alcoholic drink and promoting
sterio-types of slogans like "(drinking Raksi is injurious to
health), despite the fact that Raksi has multiple meanings in the indigeous
world. The next generation of indigenous youngsters is being cut off from the
traditional knowledge of Raksi production as they are brainwashed with such
nonsense in schools. Some of the so-called educated indigenous pleople
putting themselves aside from Raksi practises and sophisticated
to imitate the lifestyles of the Tea, Coffee, and Cola drinking cultures.
In summary, Raksi is a grain-based organic beverage. appropriate use of
the liquor at the correct time, in the right volume, and in the right
method, it may have a variety of meanings and benefits. I take great pride in
the fact that Raksi is a well-known product of indigenous knowledge. It's
unfortunate to hear that the Nepalese government has classified Raksi as a
toxic beverage, and it's even worse to hear that so-called educated people are
such a perception on Raksi with out dept knowledge of
multifunctional meaning of the Raksi among the indigenous communities.
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