Wine culture of a nation goes far beyond the alcohol itself: the ritual, the wine set, the toasting song, each stems from but transcends the drinking material, and above all, the making of wine.

Tibetan wine brewing history traces back to the Tang Dynasty (A.D. 618-907) when Princess Wencheng brought Han winemaking technology to the ancient Tibet Empire (A.D. 7 Century to 9 Century), according to folklore saying. While archeological record says it is even early than that.

Dating back to the ancient Tibet, there were five commonly drunk wines for the masses, wheat wine, gripe wine, rice wine, highland barley wine, and a one particular variety for the aristocracy called honey wine.

As the saying goes, Tibetans have their inborn straightforward and heroic personality raised from drinking. But for them, there is a line between drinking and binging, and they define the former as "drinking alcohol in moderation" and strictly follow this tradition from generation to generation.