As an expert sommelier and brewer, I have delved into the fascinating world of alcoholic beverages consumed by different cultures throughout history. When it comes to the Mongols, they had a diverse range of fermented drinks that were enjoyed by both the common people and the nobles. Let me take you on a journey to explore the alcoholic beverages of the Mongols.
1. Grape Wine from the Vineyards of Tarim:
The vast vineyards of Tarim were known for producing exquisite grape wines, which were highly valued by the Mongols. These wines were made from locally grown grapes and were considered a luxury item. The Mongol court, in particular, had a penchant for these wines and would collect them from all corners of their empire. Imagine the royal feasts and celebrations where these fine wines flowed, indulging the senses of the nobles.
2. Kara Kumis: Fermented Mare's Milk for the Nobles:
Kara Kumis, a fermented mare's milk, was a beverage reserved for the nobles of the Mongol empire. This unique drink was highly esteemed and considered a symbol of wealth and prestige. The process of making Kara Kumis involved fermenting mare's milk, resulting in a slightly alcoholic and tangy beverage. It was not only enjoyed for its taste but also believed to have medicinal properties. As a sommelier, I can only imagine the rich and complex flavors of this exclusive drink that was relished by the Mongol nobles.
3. Mead: Honey's Golden Nectar:
Mead, known as “bal” in Turkish-Mongolian, was a beloved beverage among the Mongols. This fermented drink was made from honey, water, and sometimes flavored with herbs or fruits. Mead held a special place in Mongol culture, often being associated with celebrations and rituals. I recall my own experiences of brewing mead, where the natural sweetness of honey combined with the fermentation process resulted in a delightful and aromatic beverage. The Mongols must have relished the golden nectar of mead, savoring its richness and complexity.
4. Rice or Millet Beer: A Speciality from China:
The Mongols, being a vast empire, had access to a variety of alcoholic beverages from neighboring regions. One such beverage was rice or millet beer, a specialty from nearby China. This fermented beer was made from rice or millet grains and had a lighter and crisper taste compared to other beverages. It was likely a popular choice among the Mongol commoners, providing a refreshing and enjoyable drink for everyday occasions.
The Mongols' appreciation for these four fermented beverages showcased their diverse taste and cultural influences. From the fine grape wines of Tarim to the exclusive Kara Kumis reserved for the nobles, the Mongols knew how to indulge in the pleasures of alcoholic beverages. As a sommelier and brewer, I can't help but be intrigued by the rich tapestry of flavors and traditions that were present during this era.