Changing times, evolving tastes, and labour-intensive processes threaten the future of chhaang, a traditional Sikkimese alcoholic brew.

The beauty of Sikkim is as heady as its Himalayan landscape and peaks. Equally intoxicating is the highland’s traditional drink – chhaang, fermented usually by women using techniques dating back centuries in Sikkim. But the beverage brewed from either finger millet, barley, or rice is gradually losing both its creators and consumers.

What sets chhaang – a term rooted in the cultures of the local Bhutia and Lepcha tribes— apart is its unique preparation method. Semi-fermented millet seeds are carefully packed into a bamboo barrel known as a dhungro. Then, boiling water is gently poured over these seeds, allowing the infusion of flavours to take place. The resulting drink is cheap but varies in potency and quality. The drink is savoured through a narrow bamboo tube called pipsing.