Aila

Aylā is a traditional Newari drink from Nepal, crafted by distilling fermented ingredients such as rice, grains, and millet. Revered in casual settings and as a staple in numerous festivals, Aylā is usually homemade using time-honored methods. With an alcohol content around 60%, this potent beverage is also served in local Newari restaurants. CNN has even recognized it as one of the "50 most delicious drinks in the world."

The preparation of Aylā begins by mixing rice or millet with 'Marcha,' a local fermenting agent, and allowing it to ferment for several days. The distillation process employs special clay and brass vessels over a wood-fired stove. The quality of Aylā is largely influenced by the flame temperature and the cooling water used during distillation.

In Newari culture, the consumption of alcohol, including Aylā, is intertwined with religious practices which are significantly influenced by Tantric traditions. Offering alcohol to Tantric deities is believed to bring good luck, making it customary to present Aylā to the gods before any religious or cultural event. Aylā plays a prominent role in major festivals such as Yenya.