Chaiyaphum (330 ml)

KAO HOM takes its name directly from khao hom — fragrant jasmine rice — the agricultural identity of Chaiyaphum Province in Thailand's northeastern plateau, where the Phetchabun mountain range creates a cooler, drier microclimate than the surrounding Khorat basin.

That thermal contrast concentrates the floral aromatic compounds in the rice that define this spirit's character.

Produced as a traditional Thai white spirit (sura khao) using locally sourced jasmine rice as the fermentation base, the production follows a short fermentation cycle with a rice-cake starter (look pang) that introduces wild mold and yeast cultures — a method closer to Chinese baijiu tradition than to Western grain distillation.

The result is distilled to a clear, unaged spirit bottled at drinking strength without chill-filtration, preserving the volatile aromatic esters native to the grain.

What separates this expression is its deliberate single-province identity — Chaiyaphum origin is stated on label at a time when most Thai white spirits blend rice sources nationally. The 330 ml format mirrors local consumption culture rather than export convention, positioning this as an honest document of place rather than a category crossover product.