Previous

I like to try the hard liquor of the country I'm in. In Scotland it was single malt whiskies, and that left me with an enduring addiction. In Italy it was Grappa - poor-mans rot-gut made good (you take all the leavings after you've made wine - stems, skins, seeds - and ferment them). In Thailand it was rice whisky - high alcohol content, sweet, reasonably smooth, and fairly unremarkable. Here in Laos it's lao-lao. It's made from rice or sticky rice (I'm not sure which), has the clarity of good tap water (which suggests it was aged, oh, a good two hours) and, honestly, it's vile. Imagine the worst tequila you've ever had, add a hint of mustiness, and you've got what I tasted. I didn't even bother to finish the shot.

I went on a tour of the Pak Ou caves north of Luang Prabang recently, and included in that ride up the Mekong River was a visit to a village where the principle product was lao-lao.

Image ../2006.asiablog/20051227-LuangPrabangLaoLaoShot.web.jpg, size 93567 b
Image #20051227-LuangPrabangLaoLaoShot
Photo © 2008, Giles Orr

http://www.gilesorr.com/photography/gallery/PhotoGalleryBestFood.20051227-LuangPrabangLaoLaoShot.html (2.0Kb)
Last modified 20110328 by giles