What is Lao-La?
Lao-Lao is a type of bright rice whiskey made in Laos. They are produced by many distillers across the country and are among the least expensive alcoholic beverages that can be purchased in Laos. Lao-Lao may vary from approximately 40 to 45 percent of alcohol. The drink is formed when the rice is steamed and then combines with yeast and water to cook whiskey, which lasts about 20 days. One famous place where whiskey is made is the whiskey of Village, located near Luang Prabang, in the northern part of Laos.
Alcohol made of rice is common in many Asian countries, while rice wine and rice whiskey are two popular varieties. Laos is located in Southeast Asia, between Thailand, China, Vietnam and Cambodia and is home to Lao-Lao whiskey. It is generally available in most restaurants, bars and road flights shops and is often the cheapest form of alcohol available.
Most Lao-Lao whiskey has a bright color and has a very slight taste. Trade is generally a weak flavor of whiskey, but this is not so muchAzné or apparent, as with most whiskey. This makes the mixing drink for mixing with soft drinks. But Laot people often drink whiskey. Some Lao-Lao whiskey can be different colors such as yellow and red.
The simplicity of Lao-Lao production means that many different distillers across Laos produce it. Some varieties are filled and are made according to larger distillers, but most are produced in very small operations. Smaller distillery, which produces Lao-Lao, can only use a plastic bottle or even a plastic bag to distribute whiskey. One of the large areas for distillation of rice whiskey, however, is the whiskey of Village, located just before Luang Prabang, one of Laos's most popular tourist destinations. Tourists can visit Village whiskey on most arranged tours then ou Caves, a common feature of Luang Prabang Sigs HTSeing.
rice is steamed and then uPlace in the container to create the base Lao-Lao. Then yeasts are added to help the mixture to produce alcohol, and then add a liter and a half of water. The container is then covered and the mixture is left to cook for about 20 days. The simplicity of Lao-Lao production is one of the possible causes of its widespread availability across Laos. Most cheap bottles can be found in the capital of Vientiane.