Lao-Lao

Lao-Lao is a beloved rice whisky from Laos, enjoyed alongside the country's renowned Beerlao. The name "Lao-Lao" comprises two distinct words in the Laotian language, each carrying its own meaning and tonal nuance. The whisky itself can greatly vary in taste, quality, and alcohol content depending on its source, but it is generally distinguished by its robust flavor. An intriguing by-product of Lao-Lao production is a white liquid called "lao satoe" which possesses a sweet, yeasty taste.

Traditionally, Lao-Lao is consumed neat, but a trendy new cocktail called the "Pygmy Slow Lorange" is gaining traction. This cocktail is named after the pygmy slow loris, a species native to Laos. Additionally, flavored versions of Lao-Lao are created by infusing it with ingredients like honey or even scorpions. Many women in Laos distill and sell Lao-Lao as a means of livelihood, offering both clear and amber-colored varieties. At ceremonies and feasts, it is customary to serve two glasses of Lao-Lao, typically consumed in a single gulp.