Patan is one of the oldest cities in Nepal, known for its narrow lanes, red brick houses, ancient temples, and calm courtyards. Walking through Patan feels like stepping into history. Just a short walk from Patan Durbar Square, a small bar called Swotha is quietly changing Nepal’s cocktail scene by bringing back the spotlight to aylā, Nepal’s traditional Newar spirit.
A historic location with a modern idea
Swotha is located in a peaceful, dead-end alley near Patan Durbar Square, far from the noisy tourist areas of Kathmandu. The bar sits inside Traditional Homes, Swotha, a heritage boutique hotel built in a nearly 100-year-old Newar house. The building has been carefully restored using original bricks and wood, keeping the soul of Patan alive.
The space is small and intimate, with only about 24 seats. Large glass walls, warm lights, wooden interiors, and a leafy courtyard make it feel calm and welcoming. This is not a loud party bar—it’s a place to slow down, sip thoughtfully, and enjoy craftsmanship.
The people behind Swotha
Swotha is the latest project by Abhishek Tuladhar and Adarsha Man Tamrakar, founders of BARC, one of Kathmandu’s most respected cocktail bars. BARC made history by becoming the first bar in Nepal to receive the Michter’s Art of Hospitality Award from Asia’s 50 Best Bars.
With Swotha, their goal is clear: to celebrate aylā, Nepal’s oldest distilled spirit, and show how versatile and refined it can be.
What is aylā?
In Nepal, the word raksi is often used for homemade alcohol, but aylā is special. It is a distilled spirit made mainly from broken rice and is deeply connected to Newar culture and rituals. In some regions, millet, wheat, or barley is also added.
Traditionally, aylā is made at home using clay and copper stills. Each family has its own method, passed down through generations. It is often brewed by women and used in festivals, weddings, and even funeral feasts.
During festivals like Indra Jatra, thousands gather at Kathmandu Durbar Square to receive a splash of aylā from the statue of Seto Bhairab, believing it brings good luck.
A tradition at risk
According to the founders, aylā-making is a dying art. Earlier, almost every household had someone who knew how to make it. But as lifestyles changed and women joined the workforce, this knowledge slowly faded.
Swotha aims to preserve this heritage by working closely with traditional aylā makers and using the spirit respectfully in modern cocktails.
Cocktails with a Nepali soul
Swotha serves only signature cocktails, all made using aylā. The menu is short and focused, allowing each drink to shine.
Some popular cocktails include:
- Aylā Sour – a Nepali take on the classic whiskey sour
- Apple Old Fashioned – made with Mustang apples
- Bloody Aylā – spiced with local dalle chilli
- Chaka Espresso Martini – washed with ghee for richness
These drinks don’t just taste good—they tell stories of Nepal’s land, culture, and ingredients.