Talking about whiskey in Thailand, we should immediately make a reservation that the locals mean by this term is not at all the same as the Europeans or even the Japanese. Whereas whiskey around the world is a barrel-aged grain distillate based on barley, rye, wheat or corn malt, the Thai counterpart is made from molasses and is technically a type of rum. The term “whisky” was simply borrowed from the English language for the beauty of the sound, but the Thais put their own meaning into it.
History
Before the advent of more or less modern whiskey in the Kingdom of Siam, as this country was then called, they drank lao khao rice distillate. It has survived to this day, and despite the fact that moonshine was banned in the country until 2003, “white alcohol” (translated from Thai) could be found in any village house.
The oldest distillate distillery opened in the 1780s and was called Bangyikhan Distillery. At first it was a private company, but in 1914 it came under state control. In 1929, the distillery began producing Chiang Choon, a very harsh molasses-based 28% alcohol, and in the 1940s, the first Thai “whisky” appeared – Mekhong.
Today, the main player in the local alcohol market is Thai Beverage, Inc. – a large corporation consisting of many private companies.
Thai whiskey stamps
The following brands of Thai whiskey can be found on the market:
Mekhong (Mekong) – the cheapest local distillate, not counting lao khao. This is the first strong drink (35%) with spices that the Thais began to produce for sale in the domestic market, and managed to compete on equal terms with European brands that flooded the country in the 1920s and 30s. Orientation to local tastes explains the peculiar bouquet of the drink: notes of ginger, rhubarb, coriander, turmeric, cinnamon, licorice (licorice root), cloves, chili, lemongrass and many other herbs are felt in its aroma, and the alcohol is 95 percent sugar cane and 5% from rice.
Technically, of course, this is a spiced rum, but to officially enter this category, the drink lacks 5% strength. European tasters unanimously complain about the too sharp taste of “whiskey”, a noticeable alcohol spirit and an unbearable hangover in the morning, but the Thais themselves love Mekhong and consider it a good alternative to expensive Western brands.
Blood Audio (Sang Som) – another representative of “whiskey”, which is actually closer to rum. The most expensive among analogues, the strength of the drink is 40% vol.
Hong Tong и Blend285 (Hong Tong and Blend285) – both brands are produced by the same manufacturer – ThaiBev. Despite the fact that this Thai whiskey contains a small amount of molasses, it still contains much more grain malt. Mekong is considered the legendary whiskey, but these brands are the most popular. They are about five times more expensive than the Mekong, and the same number of times softer and more fragrant. Both drinks have a strength of 35% vol.
lao Khao (Lao Kao) – and again, not whiskey, but just rice distillate. Produced both industrially and at home, it is an important part of the life of the community – it is this very cheap and harsh alcohol that is usually put on the table during any celebrations. The fortress is about 30% vol. This can also be conditionally attributed to a spicy variety of rice distillate. Ya VND (I am dong). They are called whiskeys solely for marketing purposes, in fact, they have nothing to do with either scotch or even bourbon.
Of course, in addition to purely Thai products, international brands are also represented on the local market, the most popular of which is Johnnie Walker Red Label (the rest of the representatives of this line are simply beyond the reach of most buyers).
How to drink Thai whiskey
Thai brands are too harsh and low quality to drink neat. Connoisseurs advise diluting them with soda with ice, cola or adding to cocktails.
In general, Thailand does not have its own pronounced drinking culture, as in France, Germany or Japan. The local population is distinguished, most often, by a modest income, so the Thais appreciate the strength and affordable price in drinks so that they can get drunk as cheaply and quickly as possible. Therefore, when going to a club or restaurant with friends, they prefer to buy a bottle of alcohol for everyone, instead of individual orders – it’s much more profitable.
Thais add a lot of ice to strong drinks.