During the Mughal era in India, liquor was prepared from fruits, grains and trees.
The popularity of liquor is not hidden from anyone. Just as it is common for inflation to increase, in the same way it is common for the number of liquor shops and drinkers to increase. Its discussion has not diminished from the Mughal period till today. It has also been a source of filling the treasury. Mughal emperor Akbar had imposed tax on selling of liquor while Aurangzeb had banned its sale and drinking.
Come, let us know what was the condition of liquor during the Mughal period? How many types of liquor were produced within the country and how much came from abroad?
Condition of liquor during the Mughal era
India of the Mughal period was known for its grandeur and diversity. There was a lot of difference in the lifestyle and food habits of people during that period. Alcohol use was also a part of that lifestyle. Although drinking alcohol is prohibited in the religion of Islam, the records of the Mughal court and legends of many emperors show that at that time the practice of alcohol was present in every section of the society. Major books of Mughal history and diaries of foreign travelers who came to India at that time show that many types of liquor were made here and imported from outside.
Varieties of liquor produced in the country
During the Mughal period, liquor was prepared from fruits, grains and plants found in different parts of India. These liquors were made in homes and small kilns using the old techniques of fermentation and boiling and are still being made in some form or the other even today. It can be said that mainly the following seven types of country liquor were quite popular in India.
- Toddy (palm and coconut juice): It was the most popular and common liquor of that time. It was made by leaving the sweet juice from palm or coconut trees in the sun for some time. When that juice became naturally sour and intoxicating, it was called toddy. It was very cheap and easily available in Bengal, Orissa and coastal areas of South India. Toddy is still available in rural areas. People also drink it immediately after taking it out of the tree.
Liquor was made from this Mahua.
- Mahua Liquor: Mahua trees were found in abundance in central India and rural areas. Liquor was prepared by collecting their flowers, drying them in the sun and then blanching them in water. This liquor was very popular among the poor class and tribal communities. The process of making it was quite easy, hence it was also very cheap. Mahua liquor is still made and sold in rural and tribal areas.
- Sura (grain wine): The tradition of making liquor from grains was centuries old in India. Even during the Mughal era, Sura was made by rotting grains like rice, barley and millet. This liquor was considered heavy and intoxicating. Farmers and laborers often consumed it to relieve their fatigue.
- Arak (country distilled liquor): Arak was a special type of liquor which was purified through steam. It was often prepared from jaggery or sugarcane juice. Sometimes special herbs or flowers were also added to it for fragrance. It was stronger and more intoxicating than toddy.
- Jaggery and sugarcane liquor: Sugarcane production was very high in India, so making liquor by dissolving jaggery and molasses in water and fermenting it was a common industry. It was known by many names in the local language. This method is prevalent even today. Somewhere organized, somewhere unorganized, but it is being made and sold..
Liquor made from sugarcane.
- Fruit Wine: Liquor was also made by fermenting the juice of fruits like mango, blackberry and plum. Although their quality was not like foreign wines, their taste was unique.
- Date Wine: In desert areas and some parts of North India, intoxicating drinks were also prepared from date palm juice and its fruits.
What was the wine like from abroad?
Mughal emperors and rich people were very fond of foreign things. At that time, liquor was imported mainly from Iran (Persia), Central Asia and later also from Europe. Available evidence shows that a total of six major varieties of foreign liquor had reached India through trade routes at that time.
- Persian Wine: In the Mughal court, the most respect was given to the grape wine coming from Persia. It was brought in beautiful glass bottles. From Babar to Jahangir, everyone has praised this liquor.
- Shirazi Wine: It came from Shiraz city of Iran. It was considered among the best wines in the world. The presence of Shirazi wine in the personal collection of Mughal emperors was considered a symbol of their wealth and influence.
- Kabuli and Kandahari Wine: Kabul and Kandahar were famous for grapes. The wine coming from there was very popular among the Mughal princes because the Mughals considered themselves connected to Central Asia.
- European Brandy and Rum: As Portuguese, English and Dutch traders started coming to India, they also brought European wine with them. Rum made from strong brandy and sugar molasses prepared in copper vessels was a new and exciting thing for the Mughals.
- Portuguese Wine (Port Wine): Portuguese traders used to bring their wine to India via Goa. Their liquor was known for its sweetness and strength.
- Early Whiskey: In the last days of the Mughal period, information about liquor like whiskey also reached India through European travelers. However, its large-scale use began much later. But it was entered during the Mughal period.
There is ample mention of alcohol in historical texts.
Liquor is described in detail in many old books of history. Mughal emperor Babar has written in Baburnama that he liked the wine of Kabul very much. He has also mentioned liquor gatherings during his rule.
Abul Fazal has discussed the availability and tax of liquor during Akbar’s rule in Ain-e-Akbari. During Akbar’s time, liquor shops were allowed to be set up only outside the city. In Tuzuk-e-Jahangiri, Jahangir has openly admitted his love for alcohol. Foreign travelers Francis Bernier and Nicolao Manucci have written in their books how the Mughals used to spend huge sums of money to get rich foreign wines.
Aurangzeb had banned drinking and selling
During the Mughal period, alcohol was not just an intoxicant but a part of the social system. While on one hand the rich class drank expensive foreign wines, the poor class depended on toddy and mahua. However, restrictions on liquor were also imposed from time to time. Aurangzeb had imposed a strict ban on drinking and selling of liquor during his time. He had appointed special officers for this. But historians say that despite these restrictions, clandestine manufacture and import of liquor continued. Even some of Aurangzeb’s own courtiers and generals used to enjoy alcohol in closed rooms.
Also read: How did Babar, who came from Kabul, defeat the Sultan of Delhi and rule? Mughal occupation lasted for 330 years
