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Myanmar (Burma)

I have one sourced drink connected to Myanmar (Burma). 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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Myanmar (Burma) on the world map. Boundaries are generalized Natural Earth data.

Drinks of Myanmar (Burma)

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

  • Illustration of Htan Yay (Toddy Palm Wine): pale, milky and slightly cloudy, in a small unglazed clay cup.

    Htan Yay (Toddy Palm Wine)

    Central Dry Zone, Bagan, Magway and Mandalay

    IconicRegional drink

    Toddy palm sap drunk fresh or after it ferments over the day into a lightly fizzy, tangy drink of about 3 to 6 percent. It is served in clay cups at roadside toddy shops around Bagan, Magway and Mandalay and taken with snacks such as fried chickpea fritters, dried fish or pickled tea-leaf salad.

    Tappers climb the palms at dawn to cut the flower stalks and collect sap, and wild yeasts start fermenting it right away. Sunheron says fermented toddy is distilled into arrack in village stills. Sources give no founding date.

    Made with: toddy palm sap.

    Confidence: lowEvidence: sunheron.com (opens in a new tab), tasteatlas.com (opens in a new tab)

Map data: Natural Earth, public domain.