Lao Khao

Lao Khao is a traditional Thai distilled beverage, often referred to as Thai rice whiskey or Thai moonshine. It is a clear, potent spirit, typically homemade, and is popular in rural areas of Thailand.

History

The origins of Lao Khao are not well-documented, but it is believed to have been produced in Thailand for centuries. The beverage is deeply rooted in Thai culture and tradition, often used in religious ceremonies and social gatherings.

Production

Lao Khao is made from fermented glutinous rice, also known as sticky rice. The fermentation process involves the use of a special type of yeast called Saccharomyces cerevisiae, which is native to Thailand. After fermentation, the liquid is distilled to produce a clear, strong spirit. The distillation process typically takes place in a homemade still, often constructed from a large drum or pot.

Consumption and Use

Lao Khao is typically consumed straight, but it can also be used as a base for other drinks or used in cooking. It is often served in small glasses, and it is customary to sip it slowly. Despite its potency, Lao Khao is considered a "social" drink, often shared among friends and family at gatherings.

In addition to its use as a beverage, Lao Khao is also used in traditional Thai medicine. It is believed to have medicinal properties and is often used as a remedy for various ailments.

Legal Status

The production and sale of Lao Khao is regulated by the Thai government. While it is legal to produce Lao Khao for personal use, selling it without a license is illegal. Despite these regulations, illegal production and sale of Lao Khao is common in rural areas of Thailand.

See Also

• Sato (rice wine)
• Rice wine
• Distilled beverage
• Moonshine