Thai Alcohol

Other alcoholic drinks
In addition to these drinks, a variety of otherhomemade spirits can be found in Thailand, which reach only a localdistribution.  Examples include ai kohfrom the province of Chonburi, which isproduced from the sugar palm Blutensaft and roots, nam koh, and various kindsof lao daeng (dark / red liquor) made from dried spices, fresh herbs and roots.

Thai Alcohol Mostly imported and monopolized liquorsuch as whiskey, cognac, brandy, wine and beer are preferred in the cities of Thailand.

In the rural areas there continues to be apreference for homemade and reasonably priced distillates, although theirproduction is illegal in Thailand.Also especially popular are lao khao, sato, drachae and uh.
Among these four liquors, lao khao (or more frequently: “laokao”) a white liquor, is the only one that is actually distilled. 
Another very popular drink, obtained byfermentation in tonbottichen, is sato or laonam khao, known as white water.  With thesimplest means of which to produce large quantities, it is widespread in thecountry, with the exception of the south.

It is particularly enjoyed formajor festivals and feasts, and on the edge of Buddhist ceremonies in thevillages (weddings, cremations, etc.). In large clay pots, tum ahng, cooked glutinous rice is mixed withyeast.  This mass is stored for days insealed containers, until finally water is added.

In no time, the result is a milky white drinkmade from fermented rice with up to 20% alcohol by volume.Krachae (also known has sam tan mau) has along tradition, particularly in thecentral region of Thailand.

It is made from the juice of young flowers ofthe coconut palm or the palmyra (also called sugar or toddypalme – Borassusbelliformis).

This juice is mixed withsmall chips of smoked fragrant woods.  Aftera few days, the brew bubbles begin to throw, and the beverage is drinkable. The first batch of krachae, “krachaeyood nam” (called top-krachae), is regarded as the best and is thereforethe most coveted.

Then, more water isadded so that the second and third lot, and all other subsequent lots becomemore and more diluted.  Krachae isdistributed mainly in central and southern Thailand, where sugar and coconuttrees are sufficiently available.

Uh
Uh (also known as Lao uh), is popular inIsaan.  The drink is suspected to be ofLaotian origin.  It has made the RenuNakhon district in the province of Nakhon Phanomnationally famous. The production of uh is almost identical to that ofsato.  The only difference is that herbsand spices will be added to the glutinous rice mixture.