page_title: Sulai
section_title: Preparation
hierarchical_section_title: Sulai / Preparation
caption_attribution_description: English: Apparatus by which Sulai is distilled from fermenting molasses
context_page_description: Sulai is a rectified spirit brewed in the Northeast Indian state of Assam. A clear, colourless alcohol, Sulai is known as tharra in north India, handia or pheni in Nepal, and referred to as country liquor in colloquial parlance. It is generally brewed from fermented molasses or occasionally rice.
context_section_description: In the traditional method, molasses or unrefined treacle are first fermented in a large tin or drum.  This is an anaerobic process carried out under controlled conditions of temperature and pH, wherein reducing sugars are broken down to ethyl alcohol and carbon dioxide. 
  The fermented molasses are then distilled in a large cylindrical metallic vessel continuously over firewood in an earthen oven.  Above the main cylinder, a perforated container is placed, inside of which is a metallic collector kept on an iron tripod. The metallic collector is where the distillate sulai is collected.  The bottom of the condenser vessel is plastered with mud to prevent excess ventilation during distillation.
  Water is replaced three to five times after it is heated.  Condensed Sulai is collected in a small metallic vessel. The strength of the brew is determined by the number of times water is replaced, with the amount of untreated alcohol being higher when this is done fewer times. 
  Sulai is generally stored in clear, glass bottles.  It has a strong pungent odour and is therefore often brewed in fields or away from people's homes.  As the brew does not undergo multiple distillation, it has a very high alcohol content and is considered a rectified spirit. Alcohol content can be as much as 40-45%.
caption: Apparatus by which Sulai is distilled from fermenting molasses
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