Top 28
Southeast Asian Spirits

This potent Filipino drink is made from the fermented sap of the coconut palm. It is a clear, colorless spirit that is quite strong, with the usual alcohol content at around 40% ABV. Apart from the classic version, modern varieties are often tinted, sweetened, and flavored. Lambanog is traditionally enjoyed neat, usually as a shot, but it also blends well in cocktails and mixed drinks. In the past, it was frequently produced by farmers, similar to a local version of moonshine, but recently it has mostly shifted to factory production, and its quality has significantly improved. The drink is traditionally produced and enjoyed in the Quezon province.

Arrack is a generic term used for a variety of distilled spirits that are often unrelated and can be made from different ingredients. They are found throughout East Indies—predominantly India, Sri Lanka, Indonesia, and the Philippines. The two dominant varieties include Ceylon arrack that is distilled from fermented juice of the coconut palm and Batavian arrack that is made from molasses. The origin of arrack is vague, and though it cannot be precisely stated when and where it was exactly invented, some of the oldest references date back to the 15th century. The reports mention various distillates which were collectively known as arrack. This makes arrack one of the oldest distillates in the world, and certainly a predecessor to all new world spirits such as gin, whisky, or brandy. The etymology of the word is believed to stem from the Arabic arak (perspiration) or areca, a nut from which arrack was produced in India. Although it is not clear, it is presumed that arrack originated in India, which was a result of contact with Arabic or Chinese distillation techniques. Depending on the main ingredients from which it is distilled, arrack can significantly differ in character and style. However, it should not be confused with arak—the anise-flavored distillate usually found in the Middle East.

Mekhong was the first domestically produced Thai spirit that was introduced in 1941. Named after the Mekong River, it is distilled from molasses and rice, as well as a secret combination of herbs and spices. Before it is blended and bottled at 35% ABV, it is enriched with caramel to achieve its distinctive golden color. Mekhong comes off as herbal and aromatic, with sweet and spicy aromas. It can be enjoyed on its own, usually served over ice, but it works best when incorporated into cocktails and long drinks, out of which the most notable is Sabai Sabai that also includes lemon juice and soda.

Lao Lao is a spirit distilled from fermented glutinous (sticky) rice. The drink has a long tradition and hails from rural Lao regions. Often wrongly labeled as Lao whiskey, the production of this clear spirit is unregulated, and there are many regional varieties that often significantly vary in flavor, color, and quality. Most examples are clear, colorless, and quite potent. Bottles containing snakes, insects, or scorpions are also available but are mainly sold as souvenirs. Lao Lao is still mainly produced as a home-brew, and it is traditionally served with meals.

Batavia arrack is a spirit that hails from Java, and it is produced from sugarcane molasses, red rice cakes, and occasionally small amounts of toddy (fermented palm juice). Often compared to rum, the drink is quite potent with herbaceous, nutty, smoky, and subtly spicy flavors and aromas. The exact time when Batavia arrack originated is not known, but it has long been in existence before the Dutch settled East India Company on Java, which makes arrack one of the oldest distillates in the world, and a predecessor to all old world spirits such as gin, whisky, or brandy. The Dutch started exporting arrack and promoting the drink outside its native country, and throughout the 18th and 19th century, Batavia arrack was considered far superior to Caribbean rum, but it was later overshadowed by its counterpart. In the past, arrack was mainly used as the base for punch, but recently it has been promoted as a suitable cocktail ingredient. It is also the base for punsch, traditional Swedish arrack-based liqueur. The name Batavia stems from the old colonial Dutch name for Jakarta.

Although it translates as white spirit, lao khao is a clear and colorless Thai spirit that is distilled from fermented rice. It is not known when lao khao exactly originated, but it is assumed that it has been produced and enjoyed for centuries, though the market and the legal production was only regulated in the 1950s. This spirit is still mainly associated with rural areas. Because of its accessibility and low price, it is one of the most popular drinks in the country, and it is especially favored by the working class. Lao khao is a strong spirit with a sharp flavor, though the alcohol content typically reaches around 30% ABV. It is often paired with food, especially sour or spicy dishes, and salty snacks.

Sopi is a traditional distilled alcoholic beverage from East Nusa Tenggara (NTT), Indonesia, particularly popular among the Timorese and other indigenous communities in the region. It is made from the fermented sap of the lontar palm tree (Borassus flabellifer), similar to other palm-based liquors found across Southeast Asia. The process of making sopi starts with tapping the sap from the lontar palm, which is collected in bamboo containers. The fresh sap, known as nira, naturally ferments due to the presence of wild yeast, creating a mild alcoholic beverage. To increase its potency, the fermented liquid undergoes distillation, resulting in a strong, clear liquor with an alcohol content that can range between 30% and 50% ABV, depending on the distillation process. Sopi is deeply rooted in local traditions and is often consumed during ceremonial events, social gatherings, and cultural rituals. It is considered a symbol of hospitality and is commonly shared among family and friends. In some regions, sopi is also used in traditional medicine or mixed with herbs for added health benefits. Due to its high alcohol content and home-based production methods, sopi is sometimes compared to other regional distilled spirits like lambanog from the Philippines,arak from Bali, and lao-lao from Laos. Despite being a locally made liquor, it remains largely unregulated, and its production varies in quality and strength.

Tua Sabu is a traditional alcoholic beverage from Sabu Island, located in East Nusa Tenggara, Indonesia. It is a type of palm wine made from the fermented sap of the lontar palm tree (Borassus flabellifer). The drink is deeply embedded in the culture of the Sabu-Raijua people, often consumed during social gatherings, traditional ceremonies, and religious rituals. The production process begins by tapping the sap from the lontar palm tree, which is collected in bamboo containers. The fresh sap, known as "nira", has a naturally sweet taste and a low alcohol content. However, after fermentation, it becomes tua Sabu, developing a stronger, slightly sour, and mildly effervescent character. The alcohol content varies but can reach up to 30% ABV when distilled into a stronger liquor. Tua Sabu is commonly enjoyed in village celebrations, weddings, and traditional rituals, symbolizing hospitality and unity among the local people. It is similar to other Southeast Asian palm wines like lambanog from the Philippines, toddy from India, and arak from Bali.

Rượu đế is a traditional Vietnamese rice liquor, primarily produced and consumed by ethnic minority groups in Central Vietnam, especially in the Bình Định province. It is made from glutinous or non-glutinous rice, fermented using natural yeast and distilled through a simple process. The name "rượu đế" comes from "đế", which refers to the small bamboo or rattan containers traditionally used to store and serve the liquor. Unlike rượu cần (another Vietnamese rice beverage consumed communally through bamboo straws), rượu đế is distilled and has a higher alcohol content, often ranging from 30% to 40% ABV. Rượu đế is deeply rooted in local traditions and is often enjoyed during festivals, weddings, and ancestral ceremonies. It is known for its strong, smooth taste and is sometimes compared to other Southeast Asian distilled rice spirits like Lao-Lao (Laos) or Langkau (Malaysia). Because it is often homemade and locally produced, the flavor and strength of rượu đế can vary depending on the region and the specific fermentation and distillation techniques used.

Samai Kampot Pepper Rum is a first-of-its-kind, crafted with aromatic red Kampot pepper blended with carefully aged rum, creating a truly unique flavor profile. Aged up to three years and further matured for six months in stainless steel tanks, this rum is distilled using traditional copper pot stills and a column still. The nose reveals a crisp, sweet aroma of fresh Kampot pepper, while the palate offers a well-balanced combination of spicy and sweet notes, with hints of guava and eucalyptus. The finish is characterized by the tanginess of red Kampot pepper, complemented by a building sweetness for a smooth, rounded conclusion. This authentic taste of Cambodia can be enjoyed neat or in exceptional cocktails.