The traditional technique of distilling milk alcohol (Shimiin arkhi)
Title
The traditional technique of distilling milk alcohol (Shimiin arkhi)
Alternative Title
Шимийн архи нэрэх уламжлалт арга, технологи
Publication Type
Language
mon
eng
Location
Mongolia
Keywords
Alcoholic beverage
Shimiin arkhi
Distilling milk
Traditional method
Relevance to ICH Safeguarding
ICH Genre
Description
From ancient times, Mongolians have been making alcohol by distilling airag (fermented milk) of various domestic animals. Shimiin arkhi is variously called locally “distilled arkhi,” “cauldron arkhi,” and so on. That is why it is said in the stories and tales that “distilling fermented milk makes arz (distilled alcohol), and distilled zar makes khorz (strong, harmful alcohol).”. Shimiin arkhi is prepared by distilling fermented milk from livestock. The process of brewing Shimiin arkhi with fermented milk is called distilling. To distill, the fermented milk is poured into a pot or cauldron, and a barrel covered with a lid is raised atop the pot. The barrel is made of wood or metal, open at the top and bottom. It’s around 3 feet high, and by size, it fits in the pot at the bottom. A small cast-iron pan is installed at the top part of the barrel and filled with cold water. Shimiin arkhi is distilled in two different ways: closed and open. In the case of open distillation, a tap shall be fitted with an alcohol outlet in the barrel, and a container shall be placed under the tap. For closed distillation, a container to receive the alcohol is hung under the top pot, inside the barrel. The water in the top pot is stirred occasionally, and when it boils, half of the water is replaced with cold water. Depending on the fermentation level of milk, the water in the container is changed 2-4 times every 40-45 degrees, and alcohol obtained the first time becomes stronger, which is called “essence.”. The more water is changed, the more the amount of alcohol increases, but the weaker the taste, and it is sometimes called “suvs” (weak). 13-16 liters of arkhi, of 10-14 degrees, are distilled from 100 liters of fermented milk. If the sample is sprinkled into the fire and a blue flame is ignited, it is a sign that the alcohol is good. Shimiin arkhi is sometimes used as a treatment for nausea and fatigue. It is also believed that drinking milk used in the distilling, or smelling it, steaming in it, or eating meat steamed inside the barrel will have medical benefits and can cure fatigue. The heritage element “Traditional technique of distilling Shimiin arkhi” is registered in the “Traditional methods and technique” domain of the National Representative List of Intangible Cultural Heritage of Mongolia.
Publisher
National Center for Cultural Heritage
Place of Publication
Mongolia
Date of Publication
2022
Academic Field
heritage management
Community/Ethnic Group
Mongolia
Active Contribution
Mongolia, FY 2024