Sra peang

Sra peang (Khmer: ស្រាពាង, lit. 'jar wine') is a rice wine stored in earthen pots and indigenous to several ethnic groups in Cambodia, in areas such as Mondulkiri or Ratanakiri. It is made of fermented glutinous rice mixed with several kinds of local herbs (including leaves and roots). The types and amount of herbs added differ according to ethnic group and region. This mixture is then put into a large earthenware jug, covered, and allowed to ferment for at least one month. The strength of this alcoholic beverage is typically 15 to 25 percent alcohol by volume.