Lao khao

The production of these spirits in Thailand is long-attested by foreign sources. According to the Chinese source “Yingya Shenglan” (1405–1433), the Ayutthaya Kingdom, called Xiānluó (暹羅) by the Chinese, had two kinds of spirits, both of which are distilled spirits. The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about Siamese spirits: “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 at the government distillery were called lao rong, (Thai: เหล้าโรง). and the private distilleries that existed everywhere were declared illegal. In 1834, English sources mention that exports of Siam included white spirits distilled from glutinous rice.