Arkhi
In today's world, Arkhi is a topic that has gained great relevance and interest in society. Whether due to its implications in daily life, its impact in the workplace or its influence on technological development, Arkhi has captured the attention of different sectors and has sparked numerous debates and discussions. Over time, Arkhi has become a fundamental element that not only sparks curiosity, but also poses challenges and opportunities for the future. In this article, we will explore different aspects of Arkhi, analyzing its importance, its evolution and its potential to transform various areas of society.
| Type | Milk brandy, distilled from kefir |
|---|---|
| Country of origin | Mongolia[citation needed] |
| Alcohol by volume | Up 10%, depending on distillation cycle |
| Colour | Clear-white |
| Ingredients | Fermented milk |
| Variants | Airag, kefir |
Arkhi (Mongolian: Архи, ᠠᠷᠢᠬᠢ, lit. "alcohol," sometimes translated as vodka) is a liquor made from airag, fermented milk brandy, or isgelen tarag (Mongolian: исгэлэн тараг, ᠢᠰᠬᠦᠯᠡᠩ
ᠲᠠᠷᠠᠭ, or kefir) which then gets distilled. Isgelen tarag often uses the milk of a mare, donkeys, sheep, cows, the yak, camels (specifically, khormog (ингэний хормог) or of reindeer, depending on local traditions or availability. It holds special status in Mongolia and Inner Mongolia, both as the prime spirit of choice among pastoral units and served to esteemed guests.
It is often reserved for the family and never sold in Mongolia, slowly being replaced by vodka, also referred to as arkhi.
In and around Inner Mongolia, it is more regularly produced and sold. Industrial production and bottling occurs in locations such as Chifeng.
See also
References
- ^ a b c d Mongol Arkhi - Монгол Архи. mongolfood.info.
- ^ Klein-Lecat & Le Jaquen 1979, p. 181.
- ^ "Le koumys, koumis ou aïrag". cfaitmaison.com. Archived from the original on Nov 14, 2023.
- ^ Ruhlmann 2006, pp. 111–113, 217.
Bibliography
- Klein-Lecat, Mme; Le Jaquen, M. (1979). "Quelques laits autres que de vache". Le Lait. 59 (583, 584): 179–189. doi:10.1051/lait:1979583-58410.
- Ruhlmann, Sandrine (2006). Le partage des prémices et du fond de la marmite - Essai d'anthropologie des pratiques alimentaires chez les Mongols Xalx (PDF). EHESS.
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