This is the drink that is almost on a par with Sangsom, and although it is again often given the ‘whisky’ moniker, it is also distilled largely from sugar cane and rice (on a 95/5 percent ratio) to a mere 35% proof. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Produced from Thai sugar cane and has a strength of 40% proof (which is apparently a little questionable in terms of stability). The rum has reportedly been awarded various international medals along with being exported to 20-odd countries, although its export sales account for only one percent of total sales. I figured I would try this Thai rum as it wasn’t too expensive and being from Thailand it definitely wasn’t going to be a Caribbean rum. Like the other ‘whiskies’ Sangsom and Mekhong, Hong Tong is also made largely from molasses, which is no surprise really considering how easily sugar cane grows in Thailand.

Officially described as a Thai distilled spirit, ‘Lao Khao’ — which translates as rice whisky – is the strongest, the cheapest, and absolutely the most popular spirit in Thailand for the lower end of the low-income classes. It’s 40% proof and distilled from main rice, with a taste and smell guaranteed to strip paint from 10 paces away. Produced alongside Malai rum in Surin, Grandma Jinn’s barely disguised name hints at the shaky legal territory that many of Thailand’s craft spirits work under. If you’re not producing on a big, commercial scale (see box) then you can only produce spirits under the One Tambon One Product [OTOP] program founded by Thaksin Shinawatra in 2001 to help promote village industries. Makers are banned from identifying their products as rum, vodka or gin, hence why Grandma “Jinn” (a reference to one of the founder’s mother-in-law) is not officially a gin, despite its juniper-led mixture of botanicals—many of them local. So yes it is safe to say that the majority of consumers who drink this stuff (which is usually on a daily basis) remain blissfully unaware of the fact that it plays no small part in the figures for alcohol-related deaths and health issues and that they are in fact abusing alcohol. Towards the end of my time there, I discovered the Double Helix Wine & Whiskey Lounge on a date in Town Square. This delightful place offered, and still does, dozens of amazing Scotches, ryes and bourbons, and it was there that a lightbulb went off: whisk(e)y was not just a grandpa’s drink. Anyone could enjoy its flavor nuances, just like wine.

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Edelbrand markets its vodka under the Kristall brand, with a “V” to distinguish it from the gin and rum products. Made using sam pa tong rice, the flavor is mild and smooth. And there are always innovative entrepreneurial types in Thailand, particularly in Bangkok, who are looking to create or add to current or existing trends. It is this spirit that is behind the growing range of craft beers that have been appearing on shelves and in bars in the last few years. Mekhong ‘whiskey’ was the first spirit to be produced domestically in Thailand (at least legally) on a mass scale in 1941, around the time that Thailand had reclaimed territory previously lost to the French colonialists. Further north in Nong Khai, Issan Rum began with a team of five people in 2011 and has since expanded to a team of 30, nearly all of whom are women. Here, they peel the sugarcane before pressing it to reduce the sour taste and bring out the herbal and floral flavors. The results earned Issan Rum a silver medal at the IWSC Hong Kong in 2014. A year later, they won bronze in Rum Fest Paris’s “Less than 50%” category and gold medal in the special jury prize. Fortress of Hong Thong – 35%, and this drink sold in flat small bottles and standard bottles of 0,7 liters with a label light beige color, on which is written the name in big red letters. Larger bottles are sold in gift boxes of red color. Unlike brand Mekhong, whiskey Hong Tong I occasionally buy and drink, pre-cooled in a refrigerator of hotel (this drink in a warm as it seems to me nasty). But for drink at home i still never take Hong Thong whiskey from Thailand and like souvenir too. Sang Thip Whiskey

Not all local spirit-makers are trying to operate within the confines of a globally recognized type of alcohol. Indeed, with local laws only permitting generic “white spirits,” some of our best creations have no international comparisons at all. The term ‘whisky’ is somewhat generic in Thailand, and is often applied to pretty much any kind of spirit other than wine or beer. Which can be a little confusing for visitors who are offered ‘whisky’ that actually turns out to be rum, rice vodka, or some other blend of spirits. Traveling northeast, Surin province’s Malai Thai Rum has also achieved a presence in many of Bangkok’s top bars. Thai nationalKaustav Bagchi founded the distilling enterprise in 2012 under the name Lamai. Not only does heuse 100-percent sugarcane, but all of it is sourced from a farm in the province. Smooth and grassy, Malai’s unaged rum tastes perfect in a mojito, as the grassy notes blend really well with mint and any other drinks with herbs in them.This unlevel playing field has paved the way for a new, high-end label from one of the biggest names in local alcohol: Thaibev. In 2011, the company behind Chang Beer and Sangsom launched Phraya Rum, a brown spirit whose rich, intense (and barrel-aged) characteristics have found favor with award-winning bartenders from The Bamboo Bar to Vesper.

In accordance with local legislation, the sale of alcohol while in Thailand is limited. Thus, the official ban on the sale of alcohol from 00.00 (midnight) till 11.00 am and in the afternoon – from 14.00 till 17.00. Here it should be noted that not all such prohibitions are strictly observed. More strictly this rule is observed in Bangkok and in the non-touristic areas of the country. But on the popular Thai resorts more liberal, so if you want to buy a drink – you have a chance to do so at any time of the day or night. Even search for shop selling alcohol, a long time is not necessary – they are everywhere. Although there are situations where you can not buy alcohol at all. For example, on election day you can not even buy a thai beer. I tired sipping a little of this rum and was surprised to find that it wasn’t too bad. I added my usual cola and found the rum to be a fruity lightly spiced rum. It’s quite distinctive. I’m not sure what goes into the blend but a number of spiced rum producers could certainly learn a thing or two from these guys. The result is very strong, rough and earthy on the nose. Quite a contrast from any gin you might be familiar with, it has a distinct sweetness (likely from the cane alcohol) that reminds us of cachaca (Brazilian rum).

This rum is aged for around 3 years. It has a nice golden brown,rather than orange colour to it. Upon pouring and smelling the rum it smelt quite delicately spiced. But the exclusivity of Bangkok Vodka is nothing to our next locally distilled vodka: Barrelhouse 53. Served only at the high-end Bamboo Bar, this initiative sees the Mandarin Oriental’s beverage director, Jamie Rhind, team up with local booze outfit Bootleggers Trading Co. to distill alongside Malai rum at the Lamai distillery in northern Thailand. Using sweet potato rather than sugar cane or rice as its main ingredient, the vodka rings with earthy notes and a long finish.

It’s not a typical rum, if I had been told it was something other than rum I would have believed it. It doesn’t taste instantly like a typical rum. Rural Thai communities and villages have distilled their own alcohol for decades, and the practice remains commercially legal thanks to the One Tambon One Product scheme set up in 2001 to support local industries. It initially came from a privately-owned company that was eventually taken over by the government, whose intention was to reduce the amount of revenue being spent on imported whisky (as well as stoke a bit of patriotism). Eventually, the rights were leased out by the government and these days it is owned by the massive Thai Beverage Inc. This list wouldn’t be complete without at least a nod towards one of the growing number of Thai brandies on the market. Also, the sale of alcohol is completely banned in some important national holidays, such as the birthday of the King or Queen, etc. A ban on alcohol sales in Thailand are often announced and during the elections to various state authorities. What to do if you want to drink alcohol, but its stores do not sell even beer ? Firstly, many bars at your disposal. Second, a minimum set of alcohol in Thailand is usually contained in the mini-bar hotel. Third, you should remember the main holidays in Thailand (at the same time learn the culture of the country). By law, alcohol is not sold in stores near schools, churches, especially mosques, shops and gas stations. Also, be aware that the sale of alcohol in Thailand is only allowed to persons with the age after 20 years. However, such a restriction on tourists especially are not covered, so that even high school graduates and first-year students can be assured that they will not go without alcohol, and to drink or not to drink – it’s up to them.Lao Khao is the closest thing to moonshine that is legally available in Thailand and is particularly popular among the populations of the North and Northeast. You are unlikely to find it in any restaurants or bars, but every 7-Eleven and side street local store shifts tons of the stuff on a daily basis. It is named after one of the largest rivers in the country, if not in SE Asia, and sold in small, flat-looking half bottles as well as the larger 70cl ones. One of the newest Thai spirits on the market also takes on the vodka market. Finland natives Mika Tikka and Jouni Heinonen partnered with San Miguel to distill Bangkok Vodkain Kanchanaburi. “When we created Bangkok Vodka, we weren’t thinking of the tourists, but we wanted Thai people to be proud that Thailand now can also do premium spirits,” says Heinonen. “I really believe that Thai people love to drink Thai drinks. For example, Thai craft beer is really growing and why is that? Because people want something different.” Lao Khao comes in dark brown bottles that look a little like beer bottles, and there are 2 different sizes with a volume of 0.33 litres and the larger 0.625 litres. So by now, you are probably getting the idea about how Thai ‘whisky’ has little to do with grain, taste, or even quality — and everything to do with price, alcohol content, and available natural resources (in this case being sugar cane and, to a lesser extent, rice).