Raksi, a fermented distilled alcoholic beverage, is an ethnic drink consumed in high altitude regions of Singalila Ridge of the Himalayas and in adjoining high altitude places in Nepal, northern and north eastern part of India and Tibetan plateau. Like jaanr, tongba, nigar, chhyang, and other fermented ethnic beverages, raksiis considered as an element of ethnopharmacology of high altitude with claims of medicinal properties. An ethnobiological survey was done in the study area prior to collection and identification of raksisamples. In this research, two raksisamples (khokim raksiand chimphing raksi) of Singalila Ridge of the Himalayas were investigated by metabolite profiling using gas chromatography-mass spectrometry analysis. Results of the experiment showed presence of several respiratory protective, cardioprotective, neuroprotective, anti-inflammatory, and antioxidant components which have properties to prevent various high altitude illnesses. Moreover, large quantities of bioactive terpenoids, fatty acid derivatives, coumarins, and peptides were detected whose chemotaxonomy and biosynthesis pathways were further studied. This metabolomics investigation not only affirmed Raksias a remedy for high-altitude sickness but also helped in understanding the importance of this type of ethnic foods in high altitude ethnoecology. This research on raksiin the fields of ethnobiology and metabolomics is a cumulative approach which has opened the door for in-depth investigations on similar ethnic foods. However, further experiments on raksiare surely needed in ethnobiology, microbiology, biochemistry, and food technology.