Mongol Arkhi - Монгол Архи

Light liquor made from Isgelen Tarag (Kefir, sometimes Airag is also used).

Preparation

The Kefir is placed in a wok on the stove.

A special vat without top and bottom is placed on top of the wok.

In the center of the vat, a collector bowl is connected to a wooden channel leading out through the wall.

On top of the vat, a second wok serves as a lid, filled with cold water.

When the stove is fired up, then the kefir vaporizes, starting with the alcohol.

The steam condenses when it touches the cold lid, and the convex shape leads it to drip right into the collector in the center.

The cold water on top gets replaced twice. The first round gives the highest quality liquor, the third and last round the lowest.

The wooden channel leads the condensate into a jar or bottle.

This completely transparent beverage has a good reputation especially among mongolian men, because it was traditionally the strongest drink available. We haven't found it as an industrially manufactured product, and in contrast to Airag it is rarely sold to the general public. Travellers will find it the most common occasion to taste a sample when invited as a guest into the yurt of a family of nomads.

The lack of temperature control given by the simple equipment results in a concentration of only about 10% aocohol, rather compareable with wine than with most other liquors. The end product has a somewhat caseous taste, with a slightly rancid note. It may take some getting used to, but Mongol Arkhi of reasonable quality is definitively palatable. On the other hand, the result of the third distillation phase can sport a taste as if a heard of goats had been marching through.

Other than with uncontrolled distillation of brandy and other fruit liquors, there's no risk to create methyl alcohol. The infamous "wood alcohol" originates from cell material of the plants (peels, stems). Since Mongol Arkhi is prepared exclusively from milk without any vegetable ingredients, it is impossible for the fermentation to produce any methyl alcohol.

Eruul mendiin toloo - to good health!

Use

Mongol Arkhi is consumed undiluted, typically downed.

By-products

The remaining mash is sifted dry in a cloth and used to produce Aaruul. The result has a stronger aroma and more acidity than normal Aaruul.

If the mash isn't dried, then it ends up as Aarz. This is something similar to cottage cheese, and can be used as an ingredient for a soup.