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Product information compiled from producer, importer and reference sources.
Vietnamese lemongrass-infused vodka from Kai — distilled spirit with fresh citral botanicals, no oak aging.
Kai Lemongrass Vodka represents a category-crossing infusion: a vodka base spirit macerated with fresh lemongrass, a foundational aromatic of Southeast Asian cuisine. The spirit originates from Vietnam, where lemongrass cultivation thrives in tropical lowland regions with high humidity and monsoon-influenced rainfall—conditions that intensify the plant's volatile oil profile.
Production specifics remain proprietary to Kai, but lemongrass-infused vodkas typically employ cold maceration of dried or fresh lemongrass stems in neutral grain spirit, followed by filtration to isolate the essential oils without astringency. The result carries no oak aging; the spirit remains transparent and spirit-forward, allowing the botanical infusion to dominate the sensory profile.
The transgressive element here is geographic: lemongrass vodka inverts the expected terroir narrative. Rather than claiming Russian or Polish heritage, Kai anchors the category in Vietnamese botanical tradition—a deliberate repositioning of vodka as a vehicle for tropical aromatics rather than a neutral canvas.
Drinking window: immediate consumption recommended; infused spirits do not improve with extended cellaring.
Sommelier’s pick: Larb gai with fresh herbs — botanical alignment with mint, cilantro, and lime · Grilled fish with lemongrass paste — direct flavor reinforcement in the marinade · Vietnamese spring rolls with dipping sauce — herbaceous bridge between spirit and fresh wrapper
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