As we move forward, it is crucial to strike a balance between preserving cultural practices and promoting responsible consumption of certain traditional alcoholic beverages. And mahua is certainly one of them! For centuries, this liquor has been cherished by various indigenous communities in the country. But, why did it disappear from mainstream India?
In The Past, Mahua Liquor Didn’t Receive Enough Appreciation
Made from the flowers of the mahua tree (Madhuca longifolia), mahua liquor is known for its distinct flavour. It has played a crucial role in social and religious festivities across different regions of India. It grows abundantly in states like Madhya Pradesh, Chhattisgarh, Jharkhand, Odisha, and Bihar, where it is highly revered by tribal communities. The flowers are collected during the flowering season and then fermented to produce Mahua liquor.
However, mahua was deemed a dangerous intoxicant that was a threat to public health and morality. The British officials then, not only banned or restricted the distillation of the spirit but also clamped down on the collection and storage of the flowers by indigenous tribes. Interestingly, even after India gained independence in 1947, the old economic and social mores stayed intact.
Mahua remained classified as a low-quality, “dangerous” drink, and the tribal people were denied the right to produce and sell it beyond traditional village markets.
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But with the changing times, from being seen as something dangerous to becoming a brand, mahua has travelled a long way!
In present times, mahua liquor has turned into a brand also. Thanks to Desmond Nazareth who has been working on this for years. The founder and managing director of Desmondji left no stone unturned in sourcing mahua flowers and acquiring a license to sell. The brand is also Asia’s first Agave spirit. Other brands like MahSpirit and DJ Mahua have created mahua blends that are emerging globally. These are niche liquor mahua brands for discerning audiences.
The process of making mahua liquor involves plucking the fragrant white flowers from the tree. These flowers are then sun-dried or slightly wilted before being crushed and soaked in water. The mixture is left to ferment for a few days. This allows natural yeast present in the flowers to convert the sugars into alcohol. The fermented liquid is then distilled to obtain the final liquor, which typically has an alcohol content ranging from 15% to 20%.
Have you tasted mahua liquor yet?
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