Shillong: In a move aimed at supporting local traditions and entrepreneurship, the Meghalaya Cabinet on Thursday approved key amendments to the Meghalaya Excise Rules, introducing new provisions for the licensing and regulation of fermented country liquor.
Chief Minister Conrad K Sangma announced that a new Rule 149A has been inserted to allow individuals, firms, societies, and other entities to apply for licenses to produce fermented country liquor—such as traditional rice beer—while clarifying that the rule does not apply to distilled liquor, which remains governed under a separate regulatory framework.
“This amendment is specifically for fermented products, which are already being made at both large and small scales by our people,” Sangma said. “There was no regulatory framework for them earlier. With this change, we are now creating a legal structure that will enable local entrepreneurs to produce and promote fermented country liquor in a formal and responsible way, including for tourism-related opportunities.”
The government intends to hold further consultations regarding distilled products in the future, given their broader cultural and traditional implications.
In another significant decision, the Cabinet approved the simplification of categories for bonded warehouses under the Excise Department. Previously, there were three categories based on turnover:
- Category A: ₹20 crore and above
- Category B: ₹10 crore–₹20 crore
- Category C: Up to ₹10 crore
These have now been reduced to just two categories:
- Category A: ₹20 crore and above
- Category B: Below ₹20 crore
The move is intended to reduce complexity and streamline administrative procedures in the sector.
Further expanding its wine policy, the Cabinet has also approved the inclusion of new raw materials such as rhizomes (like ginger), pulp fruit stock, floral sauces, and honey for the production of homemade wines. Previously, the policy covered only wines made from fruits.
“These additions will give a much-needed boost to homemade wine producers who are exploring alternative ingredients beyond just fruits,” Sangma said.
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