Maksym (максым) is a traditional Kyrgyz drink made from roasted grains – most often wheat, barley, or corn. Maksym has a long history, which, according to available information, likely dates back to the nomadic lifestyle of the Kyrgyz people.
At the same time, this fermented grain drink is a symbol of Kyrgyz culture and pride. In the times when the country faced economic struggles after the collapse of the Soviet Union, the Kyrgyz company Shoro successfully launched this traditional drink on the market and built a strong brand. In summer, you can find their stalls practically everywhere on the streets of Kyrgyz cities, especially in Bishkek, where they are, without exaggeration, at every turn.
Kyrgyz people love maksym not only for its taste but also for its practicality (but they love maksym mixed with the dairy drink chalap – aralash – even more). In the past, its longevity was highly valued, as it lasted a long time on journeys due to the fermentation, just like kumys. They also believed in its medicinal properties.
Today, it remains a very popular drink and, without exaggeration, something of a national treasure. The tradition of its production is passed down from generation to generation, and each family guards the secret to the perfect taste as their most prized possession. If you taste ten maksym drinks made by different families, each will taste slightly different (but still great).
The basis of the drink is grain, which is first roasted, then ground and mixed with water to form a thick dough. This is left to ferment for several days until it develops its characteristic sour taste. The finished maksym is then strained and diluted with water to achieve the right drinking consistency. Interestingly, before drinking, it is always stirred to evenly distribute the grain sediment.
The taste of maksym is refreshing, slightly sour, and reminds me somewhat of a drink made by finely blending oatmeal. It has its unmistakable grainy flavor. It has positive health effects, is rich in B vitamins and minerals, and the probiotics from fermentation support digestion and immunity.
There are several ways to taste this interesting drink, which is an integral part of Kyrgyz cuisine. In the capital city of Kyrgyzstan, Bishkek, you can visit Osh Bazaar and buy homemade maksym (highly recommended!). You can also choose the industrially produced product by Shoro in supermarkets. But the best experience is buying maksym directly from the streets during warm summer days (vendors sell it together with the drinks chalap and kvass).
It is a drink with a unique taste and history that deserves your attention.
Cheers!
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