The Origin of Local Liquor in Thailand
“Sura” or liquor is an alcoholic beverage, specifically ethyl alcohol. Though the exact origin of liquor in Thai society is not well-documented, it has been ingrained in Thai culture for a long time. Historically, it is mentioned that Thai kings and warriors used to consume liquor for inspiration before going to battle. Even after battles, liquor continued to be popular. The production of Thai liquor, however, lacks clear evidence of when it began. References to liquor can be found in historical records from the Ayutthaya period in the 16th century, used in rituals to honor deities alongside food. The tradition of distilling liquor in Thailand is believed to have started when Chinese immigrants introduced it to Thai society, with the practice persisting from the end of the Ayutthaya period to the Rattanakosin era in Bangkok.
Types of Local Liquor
- Sato or Rice WineSato is a fermented rice wine made by fermenting rice with yeast until the starch in the rice turns into sugar, which then transforms into alcohol. Sato that has undergone the entire process typically contains alcohol levels not exceeding 15 degrees, similar to the makgeolli of Korea.
- U or Rice LiquorU is made from glutinous rice mixed with yeast and mold, initially fermented outside the container to allow for microbial growth. After that, the mixture is placed inside a container, and fermentation continues in an anaerobic environment. The process results in the conversion of starch to sugar, followed by the transformation of sugar into alcohol. Fermentation must occur in an air-free condition.
- White Liquor or Distilled LiquorWhite liquor, also known as distilled liquor, is derived from fermenting sugar from sources such as rice, corn, or sugarcane. Sugarcane molasses, in particular, adds a fragrant sweetness to the liquor. After fermentation, yeast consumes the sugar until it is entirely converted into alcohol. The resulting alcohol is then distilled to increase its alcohol content. White liquor must be free from coloring agents or other additives, and its alcohol content generally does not exceed 40 degrees.
- Ka-Chae or Fermented Sugar LiquorKa-Chae is a fermented liquor made from fresh sugar. Villagers collect flowing sap by making incisions in sugar palm trees and placing wooden containers to collect the sap. Various types of wood, such as khee m, pyam, or takian, are placed inside the container. The fresh sugar begins a natural fermentation process, producing yeast naturally. After about one day, the fermented sugar turns into Ka-Chae, which is then consumed.
- Yadong or Herbal LiquorIn the past, people consumed Yadong as a tonic by fermenting liquor with various herbs. The herbs infused into the liquor were believed to have various health benefits, such as enhancing strength, improving blood circulation, or promoting vitality. Dried herbs were ground and mixed with white liquor, left to soak for about 30 days, and then the infused liquor was consumed.
