Traveling means discovering another culture and different ways of life. With this in mind, tasting a country's culinary specialties is an integral part of the journey. While food is often a main concern for travelers, beverages are often overlooked. Yet the Mongols have many specialties that travelers can sample throughout their journey. Here's a selection of the finest. Airag, or fermented mare's milk, is undoubtedly the beverage that best symbolizes Mongolia. If you have the chance to discover the country in summer, you won't miss opportunities to taste this distinctive drink. Airag is made from mare's milk mixed with ferment from the previous year in a large cowhide pouch (Khökhüür) and then beaten. This produces a beverage with an acidic flavor but very refreshing and is lightly alcoholic (approximately 2 to 3% alcohol). Preparation takes place throughout June, and fresh airag must be ready for Naadam, where it will be consumed in great quantities by all Mongolians. When served, you must accept the bowl of airag with your right hand, the left supporting your elbow, wrist, or right hand. You then bring the bowl to your lips. If you dislike the drink, you may simply make the gesture and return the bowl to the person who served it to you. Suutei tsai, or milk tea, is the most consumed beverage in Mongolia, and it will be offered to you every time you visit a Mongolian family. Once inside the ger, it's the first thing you'll be served, and you must accept the bowl or cup of milk tea with your right hand (in the same manner as with airag) and bring it to your mouth before you can even set it on the table. Milk tea is made from cow's milk mixed with water, into which Mongolians steep black tea leaves. This tea is slightly salted, and sometimes serves as a soup base for Mongolians, for example in banshtai tsai, tea with dumplings. Arkhii, or milk vodka, is traditional Mongolian vodka. It is distilled from fermented tairag (yogurt). The more acidic the yogurt, the higher the alcohol content of the arkhii, averaging 15 to 20%. All nomadic families own a still that allows them to distill yogurt in this way (cow's milk). Production of this alcohol takes place mainly in summer, but it is consumed throughout the year. Mongolians love to drink it while still warm, immediately after the distillation process. As with airag, you must accept the glass offered to you with your right hand, and at least bring the glass to your lips. Vodka. It's difficult to discuss the most consumed beverages in Mongolia without mentioning vodka. Vodka cannot be considered a traditional beverage, having been introduced by Russians during the communist period, but it is today the most widely consumed spirit in the country. Mongolians consume an average of 2 bottles per month per person, and the country has hundreds of distilleries. Mongolian vodka is distilled from wheat, and there are numerous brands to choose from. The most reputable are Black Chinggis, Gold Chinggis, Bolor, Soyombo, and Khar Suvd, with an alcohol content of approximately 36%. The ritual of acceptance for vodka is the same as for airag or arkhii, though it's worth noting that traditionally, whenever a family invites you to their home, there will be three rounds of spirits. Using a single glass, the head of household will serve each guest in turn, beginning with the oldest man in the group. The guest will then return the glass to you after having at least brought it to his lips, and your host will refill it to the brim, adding a symbolic drop if you haven't drunk anything, before serving the next guest. You'll also notice that quite often, Mongolians, instead of bringing their glass to their mouth, simply dip the ring finger of their right hand in the vodka. Then, three times, above their head, they make spirit offerings of alcohol by making a sort of flick with their thumb and ring finger. Chatsarganii juus, or sea buckthorn juice, is the Mongolians' favorite juice, consumed either cold or hot, and could be considered the "orange gold" of Mongolia. Mongolians boil this berry in water and consume large quantities of it in the form of juice or even tea. This berry, the fruit richest in vitamin C (it contains 8 times more vitamins than a kiwi), grows mainly in its natural state in the Uvs province, in western Mongolia. A few industrial productions are found in the Ulaanbaatar region, this berry also being used in many cosmetic products. The smell can sometimes be off-putting, but the taste is truly very interesting. The juice concentrates found in shops are often too strong in flavor and rich in vitamins, and can be diluted with water.