Like the other ‘whiskies’ Sangsom and Mekhong, Hong Tong is also made largely from molasses, which is no surprise really considering how easily sugar cane grows in Thailand. They also knew from a branding angle that producing a Thai spirit with a uniquely Thai taste would set their new product apart from any other. And they completely understood that making a cheaper drunk than the expensive imports would go a long way towards creating a domestic market. The Concept of Mekhong Is Born Mekhong was developed and sold as a domestic alternative to imported whiskeys. Notice the old Mekhong ad (left) and its upscale branding. Mekhong took aim at Johnny Walker and its clientele. The concession agreement expired in 1927 during the reign of King Prajadhipok. The Department then cancelled the concession for spirit distillation and distribution before taking over the spirit production on 1 April 1929. The distillery was modernized and it produced a new "28-degree" blended spirit under a number of brands including "Chiang-Chun", which is still available today. As for spirit distribution, the department continued with the concession and appointed wholesalers for each area. I love Mekhong. I love its history. I love its taste. I love its bottle. And I especially love how the “hoity toity” whiskey connoisseurs hate the stuff with a passion.

I tried both Hong Thong and Sang Som drinking pure or just with some ice but it just doesn’t taste that good. After all you buy that kind of liquor because it’s cheap and if you mix it with ice and soda (how Thai people prefer it) then it’s pretty drinkable. Hong Thong offers a variety of options to suit different tastes and preferences. Whether one prefers a mild and refreshing drink or a more robust flavor, Hong Thong has something to offer. Usage Produced from Thai sugar cane and has a strength of 40% proof (which is apparently a little questionable in terms of stability). The rum has reportedly been awarded various international medals along with being exported to 20-odd countries, although its export sales account for only one percent of total sales. Lao Khao is the closest thing to moonshine that is legally available in Thailand and is particularly popular among the populations of the North and Northeast. You are unlikely to find it in any restaurants or bars, but every 7-Eleven and side street local store shifts tons of the stuff on a daily basis. Mekhong “Whiskey” is distilled from Thai culture. Sure you can drink similar spirits-Sang Som, Hong Tong, or Mangkorn Tong-but they neither have the pop culture chops nor the historical roots of Mekhong.

FOOD PAIRING

Mekhong was developed and first produced by the government of Thailand for economic and political reasons. That’s right-the Thai government was in the business of making and selling booze. Let’s take a closer historical look.

Here in Old Siam, if you ask to buy a bottle of whiskey, you’ll probably be offered a bottle of Johnny Walker or Chivas Regal. But if you ask to buy a bottle of Thai whiskey, you’ll be offered bottles of Mekhong, Hong Tong or Mangkorn Tong-all amber colored spirits made mostly from sugar cane. Get the difference? 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. Find sources: "Mekhong"spirit– news · newspapers · books · scholar · JSTOR ( May 2012) ( Learn how and when to remove this template message) So by now, you are probably getting the idea about how Thai ‘whisky’ has little to do with grain, taste, or even quality — and everything to do with price, alcohol content, and available natural resources (in this case being sugar cane and, to a lesser extent, rice). If you’ve been anywhere in Southeast Asia, you’ll know just how famous Milo is. This creamy Australian malt beverage is easily the most well-known drink in Thailand and is a favorite for locals of all ages. Sold in most cafes, restaurants, or by the tin in convenience stores, Milo is just as beloved, whether hot or cold. Creamy, malty, and delicious, this favorite drink in Thailand is definitely one to try during your visit! Grass Jelly Drinks

NEVER MISS A DEAL

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. 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 Mekhong is obviously not a whiskey nor even remotely related and has never claimed to be one. Mekhong is no more deceiving than the ladyboy at the Bangkok bar. You get exactly what the label claims. Hong Thong is not just popular in Thailand, but it has also gained a following in other countries. It is exported to many countries, including the United States, Japan, and Europe. It can be found in specialty liquor stores and online retailers in these countries.

My choice of punishment is a “frozen” Mekhong. Put it in the freezer an hour before drinking. Simple. A shot before a dinner of spicy Thai food is nirvana. This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Mekhong is another popular choice for Thai whiskey lovers. It has a fuller body than Sangsom and is also distilled from fermented rice. Mekhong has a slightly sweeter taste than Sangsom and is often enjoyed mixed with soda or water.

Mekhong Details

Far more refined than Chiang Choom, a signature Thai spirit was developed and produced from a concoction of sugar cane, rice whiskey and a blend of secret Thai spices.