History of Technology in India, Vol. I: From Antiquity to c. 1200 A.D. v1.c25.s3.t1.16

v1.c25.s3.t1.16

| | Name of drink | Base Material | Reference |
| i) | Ākṣiki | Chebulic myrobalan and rice | CS. Sū.27(Madya Varga) |
| ii) | Jogala | Unboiled rice | SS. Sū.45(Madya Varga) Ibid. |
| iii) | Jambu | Molasses with juice of the fruit of jambu, Eugenia jambolana. | SS. Sū. 45 |
| iv) | Khārjura | Date | SS. Sū. 45 |
| v) | Madhūlaka or Madhūlika | Mahua, Bassia latifolia (mountain variety also) | CS. Ibid. SS. Ibid. |
| vi) | Mādhvika | Honey | SS. Ibid |
| vii) | Maireya | Rice or barley or wheat flour, molasses, honey (three base materials). | SS. Ibid |
| viii) | Mṛdauka Mṛdvika or Madhvāsava | Grapes. | SS Ibid |
| ix) | Pakvarasa or Pakvarasa Sidhu | Thickened cane juice and dark- brown crude sugar | SS Ibid |
| x) | Yavasurā | Ferment of barley (yavakiṇva) | SS. Sū. Ibid |