Mekhong Rice Spirit
RICE SPIRIT
Perhaps due to the long history of Thai producing abundance of jasmine rice, they have to utilize the rice elsewhere as well, thus fermenting the rice into alcohol is a natural evolution.
I was told, besides rice, they also added Thai herbs and spices to this liquor. The result? Nose of vanilla, coconut and faint dose of paddy field rice. The palate wasn’t strong and powerful type; with toffee and ginger flavor, quite an interesting exotic taste and combination.
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