Sulai
Sulai is a special kind of traditional drink made in the Northeast Indian state of Assam. It's a clear liquid, and people in different parts of India and Nepal have similar drinks with other names. For example, it's called tharra in North India and handia or pheni in Nepal. Sometimes, people just call it "country liquor."
Sulai is usually made from fermented molasses, which is a thick, sweet syrup left over from making sugar. Sometimes, it's also made from rice.
How Sulai is Made
Making Sulai involves a traditional process that has been used for a long time.
Fermentation Process
First, a large amount of molasses (or unrefined treacle) is put into a big tin or drum. This is where the magic happens! Tiny living things called yeast work without air (this is called an anaerobic process). They turn the sugars in the molasses into something called ethyl alcohol and carbon dioxide gas. This process needs the right temperature and acidity (pH level) to work well.
Distillation Process
After the molasses has fermented, it's time for the next step: distillation. The fermented liquid is heated in a large metal container over a fire, often using firewood.
Above this main container, there's another special container with holes. Inside that, a metal collector sits on an iron stand. This is where the Sulai liquid will gather. The bottom of the top container is often covered with mud. This helps keep the heat inside and makes sure the distillation works correctly.
During distillation, water is used to cool things down. This cooling water is changed several times as it gets warm. The cooled Sulai liquid then drips into a small metal pot. The strength of the Sulai depends on how many times the cooling water is changed. If the water is changed fewer times, the Sulai will be stronger.
Sulai is usually kept in clear glass bottles. It has a very strong smell, so it's often made in fields or far away from homes. Because it's distilled only once, it can be quite strong.
