Since the time of the first Mongol peoples – the Hunnus, Mongolians have been making and drinking vodka. The Shimiin arkhi or milk vodka is the Mongolian traditional alcoholic beverage. It’s distiled with fermented tarag (cow milk yogurt). The more acidic the yogurt is, the higher the alcohol range will be, about 15 to 20%. All nomads families have their own still. This alcohol is generally made in summer but it gets drunk the year round. Monglians like to drink it when it’s still hot, straightaway after distillation.

The ‘GUM’ Company has transformed processing traditional milk vodka into an industry and has launched the Mongolian organic ‘Shigurderi’ brand. Traditional dairy products, such as ‘tarag’, curds and creams have been produced commercially in Mongolia since 1985.