To say that Mekhong has a share in Thailand’s national culinary pride might sound like an overstatement, and even outlandish. But consider this multi-award-winning liquor’s long history, the way it’s made using local ingredients, and its deep roots in the country’s drinking culture.
Initially concocted to counter a deficit in whisky imports during the 1930s, Mekhong quickly became the spirit of choice in Thailand. And, from the start, there was indeed pride in the way the 35-degree rum was processed from local glutinous rice and sugarcane that were always carefully selected for their high quality.
The pride is reflected in the name Mekhong, which derives from that of Southeast Asia’s main river, a choice actually inspired by Thai nationalist sentiments during World War II.
Mekhong rum wasn’t known by that name until 1941, but production of the country’s first branded brown spirit dates back to 1914, when the government took over ownership of the private Bangyikhan distillery.
In all the decades since, the amber-colored spirit has maintained its elegant flavor. Admirers call it the perfect blend of red yeast, sugar, ginger, coriander, lemongrass and cardamom, its subtly spicy yet unmistakable aroma making it an ideal companion for Thai food.
The brand has never stopped improving on its rich history. In 2011, in a bid to broaden its market and appeal to more sophisticated drinkers, there was a rebranding that resulted in a new look for the bottle and the label.
If everyday imbibers take such pride in its local origins, the reasoning goes, then surely the more elite Thais share the same love for their heritage. There are also the globetrotting travelers seeking culinary authenticity along with exotic experiences.
Pairing wine with cheese is the gastronomic norm in the West – but finding the right beverage to complement Asian food has been a challenge. Mekhong provides the answer in delightful cocktails that reflect Thailand’s easygoing culture as well as its climate. These range from the Mekhong Bangkok Mojito to the Mekhong Sangria.
The rum’s unique blend makes any cocktail based on Mekhong a terrific accompaniment for Asian dishes that are typically complex in taste and texture.
The wonderfully scented Mekhong Thai Sabai – which features sweet basil leaves and fresh lime juice – offers a refreshing afternoon escape in the tropics, and it goes divinely well with yum nua yang (spicy grilled beef salad).
The Mekhong Mantra, made with ginger ale and lime juice, is friendly with any curry. The Mekhong Cha-Thai, contrived with sweetened Thai tea, begs to accompany any stir-fry, such as pad thai. The Mekhong Sparkling, containing lemony Prosecco, will overcome the oily sensation of deep-fried dishes.
Pairing a cocktail created from Mekhong with Thai food is the new gastronomic must-try for anyone living in or visiting Thailand. The cocktail recipes are easy enough to follow on your own but, if you feel like being pampered, Mekhong cocktails are widely available in restaurants and hotels.
A recent collaboration with The MICHELIN Guide Thailand – the world’s most respected guide for connoisseurs that arrived Thailand last year – is a remarkable step for Mekhong to introduce the pride of Thailand to the international market.
This content was brought to you by Mekhong, Official Supplier of the MICHELIN Guide Bangkok 2018.
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