A Synthesis of Surãmeraya in the Fifth Precept of Pañca-Sīla according to the Principles of Theravãda Buddhism with Alcoholic Beverages in Thai Society

Abstract

Can alcoholic beverages in Thai society be synthesized as "surameraya" (intoxicating drinks) under the Fifth Precept in the Buddhist era? This research paper aims to: 1) study the intoxicants (Surãmeraya) in the Fifth Precept of the Five Precepts (Pañcasīla) according to the principles of Theravāda Buddhism; 2) study alcoholic beverages in Thai society; and 3) synthesize Surãmeraya in the Fifth Precept of Pañcasīla according to the principles of Theravāda Buddhism and alcoholic beverages in Thai society. This is a documentary research employing content analysis methods from the Tipitaka scriptures, commentaries, laws, books, and related research.

The research findings indicate that, firstly, the Fifth Precept of Pañcasīla, "Surāmerayamajjapamādaṭṭhānā veramaṇī," refers to the intention to abstain from intoxicating drinks, specifically Meraya (fermented drink) and Surā (distilled liquors), which are the sources of heedlessness. There are two prohibited substances: 1) "Meraya," or steeped liquor, and 2) "Surā," distilled liquor or distilled Meraya.

Secondly, in Thai society, alcoholic beverages encompass all forms of liquor, spirits, and alcoholic drinks, categorized into four types: 1) fermented spirits (e.g., wine, beer), 2) distilled spirits (e.g., white liquor, three overlapping alcohols), 3) fermented, distilled, and flavored spirits (e.g., gin, liqueurs, sweetened liquors), and 4) mixed spirits (e.g., cocktails).

And thirdly, the synthesis of both concepts is approached in two ways: 1) Synthesis based on ingredients, such as wine and fruit-infused distilled grape wine, classified as "Meraya" according to Theravāda Buddhism, characterized by fermentations with fruits (Phalāsava). Meanwhile white liquor and three overlapping alcohol are classified as "Surā," according to the principles of Theravāda Buddhism, characterized by being fortified with distilled alcohol (kiņņapakkhitā). 2) Synthesis based on production processes, where fermented liquor undergoes fermentation, aging, or steeping classified as fermented liquor, and distilled liquor undergoes distillation in the final stage classified as (Surãmeraya).