How to Make Ara (Bhutanese alcohol) from fermented wheat/buckwheat/barley/maize

Ara is a traditional Bhutanese alcoholic beverage made from distilled grains, typically maize/wheat/buckwheat/barley/rice. The process involves fermenting the grains with water and yeast to create a mash, which is then distilled in homemade copper stills. Ara holds cultural significance in Bhutan and is often consumed during social gatherings and ceremonies, symbolizing hospitality and friendship. It’s best to enjoy Ara responsibly and in moderation.