Lao-Lao (Lao: ເຫລົ້າລາວ) is a Laotian rice whisky produced in Laos.[1][2] Along with Beerlao, lao-Lao is a staple drink in Laos.
Etymology[edit]
The name lao-Lao is not the same word repeated twice, but two different words pronounced with different tones: the first, ເຫລົ້າ, means "alcohol" and is pronounced with a low-falling tone in the standard dialect, while the second, ລາວ, means Laotian ("Lao") and is pronounced with a high(-rising) tone.[3]
Taste[edit]
Quality, taste and alcohol concentration vary by source of the drink. However, all variations are strong. Lao satoe, the white liquid by-product from lao-Lao production, is also drunk and it has a very yeasty and sweet taste.[3][4]
Production and consumption[edit]
Although lao-Lao is traditionally drunk neat, a cocktail that is rising in popularity is the "Pygmy Slow Lorange", named after the pygmy slow loris, a species endemic to Laos. Various flavoured lao-Laos are made by macerating such additives as honey or scorpions. It is women who often distill lao-Lao and sell it as a source of income locally, often being their second major income.[1][5] Lao-Lao sold on retail is usually clear, but amber colored varieties exist too.[2]
It is traditional to serve two glasses of lao-Lao on ceremonies, feasts and other comparable situations. The drink is customarily expected to be drunk with a single gulp.[3][4]
A less powerful version of lao-Lao, called lao-hai, is especially popular with the Khamu ethnic group in Laos[citation needed], and is drunk from large communal earthenware pots (hai) through long bamboo straws.[4]
See also[edit]
- Sra peang, a similar form of wine drunk in Cambodia
- Rượu cần, a similar form of wine drunk in Vietnam
- Rice wine
- Rice baijiu
- Sato (rice wine) – Isan version
References[edit]
- ^ a b Sally Everett (12 April 2016). Food and Drink Tourism: Principles and Practice. SAGE Publications. p. 301. ISBN 978-1-4739-6597-3.
- ^ a b "The cheapest alcohol in the world: Lao-Lao, Laos rice whiskey". www.priceoftravel.com. Retrieved 17 July 2017.
- ^ a b c Dorothy Culloty (2010). Food from Northern Laos: The Boat Landing Cookbook. Galangal Press. pp. 178–179. ISBN 978-0-473-17236-7.
- ^ a b c The Rough Guide to Laos. Rough Guides Limited. 19 September 2013. p. 40. ISBN 978-1-4093-5038-5.
- ^ "Gender and Aquaculture in Lao PDR". www.fao.org. Archived from the original on 2019-01-09. Retrieved 2011-04-09.
External links[edit]
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Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction