Chaiyaphum (700 ml)

KAO HOM takes its name directly from the rice that defines it: khao hom, the fragrant jasmine rice cultivated across the rain-fed paddies of Chaiyaphum Province in Thailand's northeastern plateau. Chaiyaphum sits on the Khorat Plateau at moderate elevation, where the dry season drops temperatures sharply — conditions that concentrate aromatic compounds in the grain itself before harvest.

The spirit is distilled from fermented jasmine rice, preserving the floral, slightly milky character native to the variety rather than blending in neutral grain spirit. Bottled at 700 ml, it is produced and bottled within the province, making it a genuine single-origin expression tied to one agricultural zone.

What separates KAO HOM from commodity Thai white spirits is the varietal specificity: most domestic white spirits use standard glutinous or mixed rice; here the entire identity is staked on the aromatic cultivar, making the raw material — not the aging or blending — the differentiating factor.

Drink neat over ice in the Thai tradition, or use as a base where the rice-floral register should remain legible.