Ara Making Experience
Three to five hours in a farmhouse, distilling Bhutan's traditional grain spirit by wood fire.
Ara is Bhutan’s traditional grain spirit, and in most farmhouses it is still made at home. On this experience you spend three to five hours in a farmhouse kitchen in Paro or Thimphu learning how it is done, from the first fermented grain to the last warm drop.
How ara is made
Your hosts show you how the grain is cooked and fermented, then how the spirit is slowly distilled over the fire. You are welcome to take a turn tending the fire and watching the still. It is slow work, and the family will talk you through each step as it happens.
Tasting
Ara is tasted while it is still warm, straight from the still. It is strong and clear, and the family will tell you which one they prefer and why. Many households also make a version with butter and egg, which they may offer if the season suits.
What to expect
You will leave with a good understanding of why ara matters at Bhutanese celebrations, and with a few stories you will keep telling at home.
What to bring
Comfortable clothes
Add to your wishlist. When you are ready, send the list to Kinley. She will design and price your journey within twenty-four hours.
