This is the traditional method of making local wine also known as Raksi , nepali local raksi or hard liquor. It is used in most of the Newari Fiesta. Here we explain how to make Nepali traditional homemade raksi is prepared locally using traditional utensils. Unfortunately, the fermentation process was not captured in the video.

In the video, you will see that the second pot has holes in the bottom. The rice in the bottom part has already been fermented with yeast. Alcohol has a lower boiling point than water. The alcohol vaporizes and passes up into the second pot. The third uppermost pot is kept cool by the addition of water. This causes the alcohol to condense and fall into the little pot inside the second pot. Since the water in the third pot heats up, it is necessary to replace it every once in a while with cold water. Based on experience, 5 cycle is the optimum amount to produce the right concentration of alcohol in the wine for the concentration shown in the video. .
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