Village Still · Fermented Rice Spirit
Lao-Lao (Rice Whisky)
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Producing and selling it is largely a woman's trade in Laos, and the real test of Lao hospitality is knocking back a shared shot glass of it in a single gulp rather than sipping.
Steamed sticky rice is fermented, then distilled in small village stills into a strong, usually clear spirit. Villages on Champasak's Mekong islands run their own small-batch stills, selling it by the bottle at local markets and roadside stands.
Why it's made this way: Home distilling has long been a household trade run mostly by women across Laos, and sharing a round of it in one gulp is a standard part of Lao festival and guest-welcoming custom.
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Part of World of Street Food — 3248 dishes from 118 countries.
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