Inside India's Hyper Local Drinking Culture

Let’s face it—when it comes to drinking in India, most conversations stop at whisky. Occasionally, a craft gin tries to elbow its way into your glass, or maybe a wine shows up at dinner.

But just below the surface (and well beyond the metros), there exists a spirited underground—one that predates your top-shelf scotch and that Sula bottle you’ve been pretending to like. From smoky rice beers of the Northeast to coconut-sap toddies in Kerala and floral mahua in Madhya Pradesh, India’s hyperlocal drinks are living, breathing pieces of culture.

These aren’t spirits born in labs or marketed with international flair. These are drinks tapped from tree trunks, fermented in courtyards, distilled in backyard stills, and passed around at weddings, festivals, and funerals. They come without bar codes but with stories, rituals, and deeply regional identities. For years, they’ve been dismissed as “country liquor”—a euphemism for cheap, unbranded and “unsafe.” But the narrative is shifting. Slowly, these native brews are claiming their rightful place at the bar, thanks to a new wave of distillers, drinkers, and chefs rediscovering India’s original intoxications.

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These spirits are deeply tied to geography, culture, and community. Some have even earned a GI tag; others are still battling red tape to get recognised.

India's Hyper Local Drinks

So, if you’ve grown bored of the same whisky sour or craft gin fizz, consider this your invitation to the untamed world of India’s hyperlocal drinks. Funky, floral, fiery—these are the spirits that locals swear by and festivals revolve around.

Here’s your field guide to drinking India, region by region. 

Feni (Goa)

The poster child of desi spirits finally getting its due. Feni, with its briny tang and sharp fruit-forward nose, is Goa in a bottle—sun-drenched, unpretentious, and potent. The cashew variety (not from the nut, but the fruit) is triple-distilled and funky; coconut feni is smoother, almost tropical. Traditionally sipped neat at local taverns, it’s now being remixed in inventive cocktails at bars like For The Record and Joseph’s Bar. Pro tip: chase it with guava juice and a sprinkle of chilli salt.

Judima (Assam)

North East India’s first GI-tagged alcohol, Judima is the Dimasa tribe’s rice wine with a soft golden hue and floral aroma. It’s brewed from glutinous rice and fermented using thembra, a local herb, then stored in clay vessels. The result? A semi-sweet, slightly sour drink with surprising depth. It’s part ritual, part refreshment—shared at births, weddings, and just about any meal worth remembering. Judima is smooth enough to convert even wine snobs.

Mahua (Madhya Pradesh, Chhattisgarh, Odisha)

What tequila is to Mexico, mahua could be to central India—if only it got the PR it deserves. Distilled from the flowers of the mahua tree, this tribal spirit carries floral notes and an earthy sweetness. It’s strong (sometimes dangerously so), but balanced. For decades, mahua was vilified and even banned under colonial law, but today, thanks to efforts by brands, it’s becoming a slow-drinking artisanal favourite. Sip it neat, or over a big rock with a citrus twist.

Toddy (Kerala)

Kerala’s toddy is a day-long affair. Tapped fresh from coconut palms by toddy tappers before sunrise, it’s a cloudy, low-alcohol brew with a sweet-tart funk. Head to a local kallu shaap, order a plate of spicy fish fry, and watch as the day melts away. Just don’t ask for a menu—this is as farm-to-glass as it gets. If left longer, toddy becomes vinegar or gets distilled into potent arrack.

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Zutho (Nagaland)

This is a creamy, sour rice beer that’s integral to Naga celebrations. Fermented with sticky rice and wild yeast, Zutho is light, fizzy, and full of character. It’s not a drink you chug—it’s one you sip while listening to stories. Bonus: it’s considered good for digestion and occasionally offered to children (yes, really) during rituals.

Chhaang (Ladakh, Sikkim, Himachal Pradesh)

Think of it as Himalayan beer—except murkier, stronger, and much older. Made from barley or millet, Chhaang is fermented in big wooden vats and ladled out into mugs, often with a blob of yak butter. It’s warming, malty, and slightly sour—the kind of drink that helps you forget the minus-degree temperatures outside. Ladakhi households consider it a staple, not a splurge.

Lugdi (Himachal Pradesh)

If you’ve watched Yeh Jawaani Hai Deewani, you’ve already met Lugdi—Manali’s homemade fermented rice beer. It’s brewed in summer using a local starter cake, then left to ferment in warm rooms. Slightly sour, light-bodied, and a little cloudy, Lugdi is more mood than mixology. Locals drink it during festivals and weddings.

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Chuwarak (Tripura)

Chuwarak is a distilled liquor made from rice, pineapple, or jackfruit—sometimes all three. It’s strong, clear, and occasionally infused with local herbs that give it a signature bite. Often referred to as “country champagne,” it’s served during festivals, religious rites, and backyard parties. A few sips in and you’ll understand why it’s treated with reverence (and caution).

Poro Apong (Assam, Arunachal Pradesh)

This greenish-black rice beer is made by the Mishing tribe using a mix of rice, herbs, and ash from burnt straw. The flavour is smoky, herbal, and unlike anything you’ve tried. It’s brewed for festivals like Bihu and Dree, where it’s served in bamboo mugs and passed around like a communal treasure.

Kiad Um (Meghalaya)

A sour rice beer brewed by the Pnar community, Kiad Um is the kind of local discovery that beer nerds lose their minds over. Made with sticky rice and wild herbs, it’s funky, slightly effervescent, and nutrient-rich enough to double as a light meal. Charcoal is sometimes added to mellow out the acidity.