In a major policy shift, the Kerala government has raised the legal alcohol limit in toddy from 8.1% to 8.98% v/v. This change, announced in July 2025, comes after years of legal battles and scientific debate.
Toddy, a naturally fermented palm drink, is deeply rooted in Kerala’s culture and economy. The new regulation finally aligns the law with the reality of natural fermentation, offering relief to thousands of toddy tappers across the state.
The earlier limit of 8.1% was set in 2007, based on concerns about adulteration and safety. However, toddy producers argued that under Kerala’s tropical climate, toddy often ferments naturally beyond that level.
Since then, the industry has faced repeated legal and financial setbacks. Vendors were often penalized even when no artificial additives were found. The issue reached the Supreme Court, which in 2024 directed the Kerala government to review the limit scientifically.
Following the court order, an expert panel conducted studies on toddy samples from across the state. They found that in natural, hygienic conditions, toddy could safely reach up to 9.5% alcohol.
There was no evidence of spiking or unsafe fermentation. Based on these findings, the committee recommended 8.98% as a fair and safe legal limit. The government accepted this, officially amending the rule in July 2025.
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This change is a big relief for toddy tappers and shop owners. Kerala has over 5,000 licensed toddy outlets, selling around 3 lakh litres daily. Until now, many operated under fear of legal action for simply selling naturally fermented toddy.
With the revised limit, the law now protects the people who have preserved this traditional craft for generations. The government also hinted at reviewing past excise cases where alcohol content was between 8.1% and 8.98%.
Alongside the new limit, the Kerala government is taking steps to modernize the toddy experience. Under its latest liquor policy, three-star and above hotels can now serve toddy – sourced directly from licensed sellers.
Plans are also in motion to upgrade toddy shops into hygienic, tourist-friendly parlours. This not only boosts local businesses but also introduces travellers to a unique slice of Kerala’s culture.
The state is exploring bottled toddy (or palm wine), with potential for export. Traceability features like QR codes are being considered to ensure safety and authenticity.
Kerala’s toddy sector is more than just a beverage industry – it's a cultural identity. This policy update blends tradition with modern science and opens doors for innovation.
There’s also growing interest in converting excess toddy into vinegar, syrup, and other value-added products, especially through women-led collectives like Kudumbashree.
By raising the toddy alcohol limit to 8.98%, Kerala has taken a thoughtful step toward fairness and progress. It supports local livelihoods, respects cultural practices, and promotes toddy as a proud symbol of the state.
This decision shows that good policy doesn’t need to choose between tradition and science – it can honour both.
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