On the nose, it has a sharp scent of pure spirits, like something you might use to disinfect a wound or wash out a stain.” -whiskeyreviewer.com But wait! There’s still hope…. Mekhong Mai Tai. One of my favorite drinks. Not good enough for the “Bourbon Bougeousie” but damn good enough for me! This list wouldn’t be complete without at least a nod towards one of the growing number of Thai brandies on the market.

Mekhong was not the first hard liquor produced in The Kingdom. Thais have been drinking lao kao (rice whiskey) and other distilled spirits for centuries. Mekhong was the first blended spiced spirit made by Thais for Thais to compete against the European scotches, bourbons and whiskeys that were flooding The Kingdom during the 1920’s-30’s. The production process of Hong Thong starts with the selection of high-quality molasses, which is fermented with selected yeast strains to create a wash. The wash is then distilled in copper pot stills to produce a high-strength spirit. This spirit is then aged in oak barrels for at least three years to create the final product. On the label of Sang Som it even says “Thai Rum” and it’s still being sold as “Thai Whiskey” in bars and clubs all over Thailand. Weird. I guess just because it sounds better. 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. Also in the thai supermarkets you can find and fruit and berry wines under the brand Fresco, which for its unusual taste and aroma have already won several international medals. Personally, I really like this sparkling wine. Generally, the wine industry in the country is developing rapidly, so many of those who “turn up his nose” of Thai wine 10 years ago recognized that today it has become much better and more pleasant to the taste. Among the most recommended to eat Thai wine brands can be noted Mont Clair, Peter Vella and Kookaburra, produced under the supervision of European winemakers.Blend 285: This is a blended whiskey made using sugarcane and rice. It has a light, smooth flavor and is often served over ice.

The bright orange hue comes from the lengthy steeping of tea leaves and Thai spices, lending a herbaceous flavor to this unique Thailand beverage. However, if you can get past the appearance, this Thai drink is a sweet, syrupy refreshment that not only quenches thirst but also feels almost dessert-like! Chang And Singha Beer Straight: Hong Thong whiskey is smooth and easy to drink on its own. It has a unique flavor profile that is best enjoyed at room temperature or slightly chilled. Those who prefer their whiskey straight can savor the taste of Hong Thong by sipping it slowly. The other well-known Thai beer, Chang, isn’t likely to be appearing on many lists of top Asian beers any time soon. However, it is by far the best value Thai alcohol on offer. Characterized by its pale color and light taste, the next day’s headache is often referred to as a ‘ Changover’ by overzealous tourists. And, we’ve both been subject to multiple changovers over the years. Oliang Thai Iced Coffee Such alcohol in Thailand, as the grape wine is not too popular with the locals, because the culture of wine was born in the country of just over 30 years ago, and in the sale of the first Thai wine appeared only in 1995 under the name Chateau de Loei. Therefore, in the most of the stores you can find not local, but imported wine from Chile, New Zealand, Australia, and from Europe. The minimum price for a bottle in the supermarket 200-300 THB. The cost of a good old wine from major world producers comes to 1000-1500 baht per bottle. Thai wine is also represented in the supermarkets of the country mainly from the company Siam Winery, which owns a large number of vineyards in the district of Hua-Hin. SangSom (แสงโสม) is a rum from Thailand, distilled from sugarcane. It was introduced in November 1977 and has since become a dominant brand in the Thai spirits market. Over 70 million litres are sold in Thailand each year, achieving a market share of more than 70 percent in its category.The Thai government decided to brand their new booze with the name Mekhong. The name aroused patriotism, nationalism and played favorably into the government’s war against the French. There are a variety of Thai whiskeys available, each with its own unique flavor. The best Thai whiskeys are those that have been distilled from fermented rice, resulting in a smooth and slightly sweet taste.