Drinking Traditions of Mongolia: 5 Local Beverages That Define a Nomadic Nation

Mongolia’s drinking traditions grew from a nomadic life shaped by vast grasslands, extreme seasons, and herds of horses, camels, yaks, and cattle. Alcohol is often tied to hospitality, seasonal work, and ritual offerings at ovoo cairns.

Summer ferments like airag are linked to the milking season, while distillation helps preserve calories for long winters. In cities such as Ulaanbaatar, old customs sit alongside modern vodka culture and festival toasts.

Airag (known as kumis in Turkic regions) is Mongolia’s signature summer ferment and a cornerstone of hospitality. Made from fresh mare’s milk inoculated with a starter from a previous batch, it ferments in a leather bag (khokhuur) or wooden barrel that is vigorously churned throughout the day. Natural lactic bacteria and wild yeasts produce a lightly fizzy, tart drink with a kefir-like aroma and a gentle 1–3% ABV. The result is refreshing, slightly sour, and subtly sweet, with a clean dairy finish.

Airag is seasonal—best from late June to early autumn when mares are in milk. It’s offered to guests on arrival, shared at Naadam festivities, and sometimes sprinkled as a libation at ovoo shrines before drinking. You’ll find notable airag traditions in horse-breeding regions of Arkhangai and Khentii, as well as stalls around Ulaanbaatar during summer. In Kharkhorin, near the ancient capital, families sell their own batches, and quality is often judged by lively effervescence and a balanced tang.

Shimiin arkhi is a home-distilled spirit made from dairy byproducts—often the whey or skimmed, fermented milk remaining after butter or yogurt making. Herders heat the liquid in a pot still sealed with felt, condensing vapors through a simple coil cooled in water. The first run yields a clear spirit typically around 10–20% ABV; a longer or repeated run can push it higher. Expect a soft, creamy character with faint sweetness, a lactic note reminiscent of clotted cream, and sometimes a whisper of smoke from dried dung fuel.

This is a winter and shoulder-season drink in many rural households, especially across the Khangai and Altai foothills, where caloric preservation matters. It appears at family gatherings, weddings, and after livestock rituals, often served in small bowls and passed clockwise. Customarily, a few drops may be flicked as an offering before the first sip. In Khovd and Bayankhongor, it is praised for being gentle on the stomach compared to grain spirits and for carrying the flavor of the herd’s grazing lands.

Nermel arkhi refers to milk spirits refined through careful redistillation. By separating heads and tails, distillers concentrate a cleaner heart cut, often reaching 30–40% ABV. Compared with shimiin arkhi, flavors are rounder and more neutral, with subtle dairy sweetness and a smooth, warming finish. Well-made nermel shows clarity and a delicate aroma rather than overt lactic tang, making it a prized bottle for gifting and formal toasting.

You may encounter nermel arkhi during major holidays such as Tsagaan Sar (Lunar New Year) in the countryside, offered with respect using the right hand while the left supports the forearm. It is presented to elders and honored guests, sometimes alongside a khadag (ceremonial scarf). Families in western aimags often keep a small cache for winter visitors, while in towns like Bayankhongor or Khovd city, trusted homemade sources are preferred over anonymous bottles.

Today, arkhi commonly means vodka distilled from grain or potatoes, a legacy of 20th‑century Soviet influence that became part of everyday and ceremonial life. Industrial producers ferment wheat or barley mash, rectify spirit in columns to high purity, then dilute and filter to 36–40% ABV. The profile is clean and lightly grain-sweet; some households infuse bottles with pine nuts or sea buckthorn for a delicate aroma. Recognizable brands include Chinggis and Soyombo, widely available in Ulaanbaatar and provincial centers.

Grain vodka anchors formal toasts at weddings, Naadam celebrations, and business dinners, especially in urban settings. Etiquette favors small measured pours and steady pacing, with snacks to soften the palate. In winter, locals might warm the glass in their palms; in summer, vodka is served cold. While not as ancient as dairy-based drinks, it has been thoroughly localized, coexisting with airag and milk spirits in both city apartments and countryside gers.

Khormog is a camel-milk ferment associated with the Gobi and steppe regions where Bactrian camels thrive. Production resembles airag but proceeds more slowly due to camel milk’s fat and protein structure: a starter is added, the mixture is kept warm, and it is stirred regularly in a skin bag or container. Alcohol is modest—often around 1% and rarely above 2% ABV—yet the drink feels nourishing, with a rich, slightly salty tang, gentle acidity, and a smooth, lingering creaminess.

Khormog is valued in hot, arid climates for its hydrating feel and restorative reputation. You’ll encounter it in towns like Dalanzadgad and among herders across Ömnögovi during summer and early autumn. Hosts pour small bowls for travelers, and some families reserve aged batches for elders. While less common in Ulaanbaatar, seasonal supplies appear when camel herds are in milk, making khormog a sought-after taste of the Gobi.