How do you make lao whiskey?

Lao Whiskey or Lao Lao is made by distilling glutinous rice that has been fermented with a specific type of yeast. Here is a simplified look at the brewing process:

Ingredients:

- Glutinous rice (sticky rice)

- Yeast

- Water

Equipment:

- Brewing container (large earthenware jar)

- Bamboo steamer or pot

- Distillation apparatus (basic stills)

Step 1: Preparing the Rice:

1. Clean and soak the glutinous rice in water overnight or for several hours.

2. Drain the water and steam the rice until it is cooked but not mushy.

3. Spread out the cooked rice to let it cool and separate the grains.

Step 2: Fermentation:

1. In the brewing container, mix the steamed rice with a small amount of yeast and water. The ratio of rice, yeast, and water can vary depending on the recipe and desired alcohol content.

2. Cover the mixture and let it ferment at room temperature for several days. Stir occasionally.

Step 3: Distillation:

1. Once the fermentation is complete, set up the distillation apparatus. Fill the still with the fermented rice mixture and water.

2. Heat the still until the mixture boils, and vapors start to rise. The process should be slow and controlled.

3. The vapors condense into a clear liquid, which is the alcoholic distillate. Collect the distillate in a separate container.

Step 4: Aging:

Traditionally, Lao Lao can be aged in earthenware jars or other containers to mellow the flavor and improve the aroma. However, it can be consumed without aging as well.

Step 5: Bottling:

Once the desired flavor and alcohol content are reached, the Lao Lao can be bottled and stored. It is typically stored in glass jars or ceramic containers.

Note: The specific steps and variations may differ based on regional traditions and personal preferences. Lao Lao is often made in rural areas and is deeply rooted in the culture of Laos.