Heritage Drinks of Myanmar

Heritage Drinks of Myanmar takes the reader on an anthropological journey through emerald mountains and rust-red valleys to showcase some of the myriad alcoholic drinks made in this unique and fascinating country. In Myanmar, freshly brewed and distilled beers, wines, and spirits are integral parts of village economies, providing health, communal, and financial benefits. Rice whiskeys infused with insects and fresh beers made from a cornucopia of grains await eager drinkers, brewed as they have been for generations by village residents with their own individual customs and traditions.
Drinking has long been interwoven with diverse human expression, ritual, relaxation, and desire, and Myanmar's heritage drinks are here exquisitely photographed and detailed through exhaustive interviews with village producers. Pick it up, drink it in, and enjoy a libation as your mind wanders to the Golden Land.

Luke J. Corbin is a brewer and researcher who has lived in Myanmar since 2016. He holds multiple degrees from the College of Asia & the Pacific at the Australian National University. Shwe Paw Mya Tin is a Yangon-based freelance photographer who provides photographs for NGOs, INGOs, and local and international news agencies.