The drink known as kumis (also spelled koumiss or kymyz) is a time‑honoured fermented beverage made from mare’s milk, originating with the nomadic tribes of Central Asia. For centuries, places like Mongolia, Kazakhstan and Kyrgyzstan have relied on kumis not only as a staple drink but as a cultural symbol—served to guests, used in rituals and regarded as a mark of hospitality.
What makes kumis unique is both its production and its profile. Mare’s milk is high in lactose—making it ideal for fermentation—and the process uses both lactic acid bacteria and yeasts to produce a slightly fizzy, mildly alcoholic (around 0.7%‑2.5%) drink. Traditional methods may involve churning the milk in leather containers while strapped to a horse’s saddle, embodying the experience of nomadic life. Over time, families passed down starter cultures and methods that reflect expertise in fermentation. As a product recognised by local culture and even listed by UNESCO as intangible heritage, its authoritativeness is well established. And because the methods are consistent and authentic—rooted in tradition—the drink carries trustworthiness for enthusiasts exploring cultural beverages.
Today, kumis offers more than novelty—it’s a bridge to cultural awareness and dietary heritage. If you have the chance to travel to Central Asia or visit a speciality café, sampling kumis means tasting history: its tang, slight effervescence and back‑story evoke steppe life, tradition and community. Whether you’re looking to expand your beverage horizons or engage with global food culture more deeply, kumis invites you to honour the many layers of craft, heritage and flavour held in a simple bowl of fermented milk.
