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The Fabled Pour
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Country

Kazakhstan

I have one sourced drink connected to Kazakhstan. The label on each card says how: where it began, what the country is known for, what people drink there, or where the origin is disputed.

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Kazakhstan on the world map. Boundaries are generalized Natural Earth data.

Drinks of Kazakhstan

Signature drinks and regional ones, with the evidence behind each. A drink marked non-alcoholic has no alcohol in the traditional serve.

  • Illustration of Qymyz (Kumis): thin pale white with a slight fizz, in a small shallow handle-less ceramic bowl, a piyala.

    Qymyz (Kumis)

    Steppe, late spring and summer

    IconicRegional drink

    Lightly fizzy fermented mare's milk at roughly 0.7 to 2.5 percent alcohol, traditionally sipped from small handle-less bowls called piyala. In a Kazakh home a guest is first treated to kumys, shubat or airan, then to tea with milk or cream.

    Wikipedia reports Herodotus's 5th century BC description of Scythian milk processing and William of Rubruck's 13th century description of the drink. Orexca says a Kazakh guest is first treated to kumys, shubat or airan, then to tea with milk or cream.

    Made with: fermented mare's milk.

    Confidence: mediumEvidence: en.wikipedia.org (opens in a new tab), orexca.com (opens in a new tab)

Map data: Natural Earth, public domain.