Lao khao
 | This article may require copy editing for grammar, style, cohesion, tone, or spelling. (March 2021) |
 | This article needs attention from an expert in Food and drink. Please add a reason or a talk parameter to this template to explain the issue with the article. (March 2021) |
| Country of origin | Thailand |
|---|---|
| Alcohol by volume | 28%–40% |
| Colour | Clear |
| Ingredients | Molasses, rice, jasmine rice, glutinous rice, maize, sugar cane honey, adlay, sorghum bicolor, etc. |
Lao Khao (Template:Lang-th, pronounced [lâo kʰǎːo]; lit. 'white spirits') or officialy Sura Khao (Template:Lang-th, pronounced [sù raa kʰǎːo]; lit. 'white spirits') is a Thai distilled spirits
History
According to Chinese source “Yingya Shenglan” (1405–1433) Hisen Lo has two kinds of spirits, both are distilled spirits.[1]: 107 The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about siamese spirits:[2]
But as in hot Countries the continual dissipation of the Spirits, makes them desire what encreases them, they passionately esteem Aqua Vitae, and the strongest more than the others. The Siameses do make it of Rice, and do frequently rack it with Lime. Of Rice they do at first make Beer, which they drink not; but they convert it into Aqua Vitae which they call Laou, and the Portuguese Arak, an Arabian word, which properly signifies sweat, and metaphorically essence, and by way of excellence Aqua Vitae. Of the Rice Beer they likewise make Vinegar.
In 1790 during the reign of King Rama I, Bangyikhan Liquor Distillery was known to have been established, at this time spirits that made from government distillery was called Lao Rong[3] (Template:Lang-th).[4]: 1270 The private distilleries that exist everywhere have been declared illegal.[citation needed] In 1834 English source mention about exports of Siam, included white spirits distilled from glutinous rice.[5] The name Lao Khao come into exist when the Lao Si (Template:Lang-th, lit. 'coloured spirits'), the Mekhong was made after World War II.[6] Nowadays, most Lao Khao distilled from molasses instead of rice due to reduce production costs.[7]
See also
References
- ^ Ying-yai Sheng-lan: The Overall Survey of the Ocean's Shores (1433). Hakluyt Society at the University Press. 1970. ISBN 0521010322.
- ^ de La Loubère, Simon (1693). "CHAP. IX. Of the Gardens of the Siameses, and occasionally of their Liquors". A New Historical Relation of the Kingdom of Siam. Translated by A.P. Retrieved March 13, 2021.
- ^ Ministry of Commerce and Communications (1926). "Siam Rice-industry". Bangkok Times Press. Retrieved March 24, 2021.
- ^ Scott C. Martin, ed. (2014). The SAGE Encyclopedia of Alcohol: Social, Cultural, and Historical Perspectives. SAGE Publications. ISBN 9781483374383.
- ^ Leonowens, Anna Harriette (1873). "The English governess at the Siamese court : being recollections of six years in the Royal Palace at Bangkok, 1834-1914". Boston : J.R. Osgood. Retrieved March 21, 2021.
- ^ บทที่ 4 วัฒนธรรมการบริโภคเหล้าขาวของคนไทยภายใต้แนวคิดชาตินิยม (PDF) (in Thai), retrieved March 25, 2021
- ^ Charan Chettanachi. "การหมักเหล้าขาวญี่ปุ่นโดยใช้ข้าวดิบ" (PDF) (in Thai). Retrieved March 13, 2021.
1 2 3 4 5 6 7 8 9 10 11 12 13 14
External links
 | This article, Lao khao, has recently been created via the Articles for creation process. Please check to see if the reviewer has accidentally left this template after accepting the draft and take appropriate action as necessary.
Reviewer tools: Inform author |