Destination Laos: Part 16 Making Lao-lao

Making Lao lao

1. Steam sticky rice

2. Wash, mix with yeast (1kg for 20 kgs of rice)

3. Leave for 1 to 2 weeks in a rattan basket for it to ferment

4. Heat in distiller

The lao lao evaporates, touches the cool lid (it is kept cool by constantly pouring cold water onto it - every 8 minutes) condenses and then flows down a spout into a collecting container.

This is what a distiller looks like. I really should start a lao lao factory of my own =)

The lao lao tasted really smooth, didn't burn too much (despite the 50% alcohol content), and had an aftertaste of rice.

There are other variants as well, from the clear, fiery white lao lao (happy water as the people call it) to the syrupy, sweet yellow ones that are made by using other plants along with the rice.