Our recipes
The production of great quality white spirits depends on many factors. Firstly, the selection of raw materials such as sticky rice, (Luk Pang) herbs and the water source have a great impact on the quality of white spirits. Additionally, the production packaging and storage methods also require higher standards to meet our customers expectations.
Main Ingredients
- Most white spirits manufactured in Thailand use sticky rice as the main raw material for production. The most popular sticky rice variety is class one broken rice is soaked and fermented to produce liquor with a high-quality aroma and flavour.
- The use of (Luk Pang) herbs is a local wisdom that has been passed down from generation to generation. Luk Pang is a leavening agent that is mixed with yeast and fungi and is mixture of sticky rice flour and various medicinal plants. Each medicinal plant helps contribute to excellent alcohol production and help inhibit spoilage or the presence of acidic microorganisms in fermentation.
Our Process
Fermentation of white spirit usually takes 14-21 days to ferment at the right temperature will help microorganisms to grow breaking down starch into sugar using steamed sticky rice mixed with mashed (Luk Pang) herbs after water filling takes place.
After the wort that has been fermented for a specified period of time, it enters the distillation process and is boiled in the distillation pot to evaporate. It condenses into a clear liquid. The volume of distilled spirits depends on the weather and season. Distilled spirits are stored in tanks for 1-2 days to wait for the filling process. The next step is bottle filling, capping, labeling and following the correct legislation.