Mekhong
Mekhong: Thailand's 'whisky' that is really a spiced rum-spirit — distilled from molasses and rice, blended with Thai herbs, and named for the great river. Origins: produced since 1941 by the Bangyikhan distillery (its recipe honours older Siamese herb spirits); it became Thailand's national pour.
What it is
Mekhong: Thailand's 'whisky' that is really a spiced rum-spirit — distilled from molasses and rice, blended with Thai herbs, and named for the great river. Origins: produced since 1941 by the Bangyikhan distillery (its recipe honours older Siamese herb spirits); it became Thailand's national pour. Made from: 95% molasses and 5% rice spirit, blended with a secret herbal infusion. How it's made: 1) Distil the molasses-rice base. 2) Blend with herbs and caramel colour. 3) Rest and bottle. Served: with soda and ice, or in the Thai Buck with ginger ale and lime. Flavor: vanilla, caramel, ginger and spice — smooth and sweet-leaning. Strength: 35%. Culture: Mekhong anchors Thai celebrations; like its cousin SangSom, it is the taste of Thai nightlife for generations. See also: Sato, Ya Dong.
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