Marpha brandy
Marpha brandy is a type of fruit brandy produced in the Marpha village of Mustang district in Nepal. It is manufactured from a variety of local fruits such as pear, apricot, apple, etc. and is mostly made by the Thakali people—an ethnic group indigenous to Mustang region. Its strength is around 42% ABV.
Manufacturing process
Marpha village of Mustang region of Nepal is suitable for growing various types of fruits. Fruits such as pear, apricot and apple are produced in large quantity in the region. The fruits produced are used to make various items such as preserves, wine, brandy and dried fruit.The plucked fruits are washed and kept in a barrel for a week. After a week, the pulp is separated from the skin and the pulp is used to produce wine whereas the skin are separated in another barrel. The skin of the fruits are then stored in the airtight barrel for about another two weeks. Yeast and other chemicals required for fermentation are added during this period. After the fermentation process is complete, the mixture is boiled and the steam is collected as the final product.