The grains of millet are cooked, fermented, and dried. To serve, the dried mash is placed in bamboo flasks with boiling water then poured over the mash. The concoction is allowed to sit for a few minutes to "stew". A straw is used to suck out the water and alcohol from the mash. The resulting warm beverage has a distinctive sweet-sour taste. As the mixture becomes dry, more boiling water is added and the process repeated. This is not a quick drink; the process can last for hours until the alcohol (or the individual consuming the beverage) is depleted.