| Type | Milk brandy, distilled from kefir[1] |
|---|---|
| Country of origin | Mongolia[citation needed] |
| Alcohol by volume | Up 10%, depending on distillation cycle[1] |
| Colour | Clear-white |
| Ingredients | Fermented milk |
| Variants | Airag, kefir |
Arkhi (Mongolian: Архи, ᠠᠷᠢᠬᠢ, lit. "alcohol," sometimes translated as vodka) is a liquor made from airag, fermented milk brandy, or isgelen tarag (Mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩ
ᠲᠠᠷᠠᠭ, or kefir)[1] which then gets distilled. Isgelen tarag often uses the milk of a mare, donkeys, sheep, cows, the yak, camels[2] (specifically, khormog (ингэний хормог) or of reindeer, depending on local traditions or availability.[3] It holds special status in Mongolia and Inner Mongolia, both as the prime spirit of choice among pastoral units[1] and served to esteemed guests.
It is often reserved for the family and never sold in Mongolia, slowly being replaced by vodka, also referred to as arkhi.[4]
In and around Inner Mongolia, it is more regularly produced and sold. Industrial production and bottling occurs in locations such as Chifeng.
See also[edit]
References[edit]
- ^ a b c d Mongol Arkhi - Монгол Архи. mongolfood.info.
- ^ Klein-Lecat & Le Jaquen 1979, p. 181.
- ^ "Le koumys, koumis ou aïrag". cfaitmaison.com. Archived from the original on Nov 14, 2023.
- ^ Ruhlmann 2006, pp. 111–113, 217.
Bibliography[edit]
- Klein-Lecat, Mme; Le Jaquen, M. (1979). "Quelques laits autres que de vache". Le Lait. 59 (583, 584): 179–189. doi:10.1051/lait:1979583-58410.
- Ruhlmann, Sandrine (2006). Le partage des prémices et du fond de la marmite - Essai d'anthropologie des pratiques alimentaires chez les Mongols Xalx (PDF). EHESS.
