Late in 2024, it was announced that Thailand had now made the country's first ever single malt whisky - that alone was enough to rouse up eyebrows.

In equal measures, some were surprised to find out that Thailand (with its famous lagers that have gone on to sponsor globally tuned in title sports events and teams) had not yet had its first single malt whisky, and then the other half was surprised that Thailand could produce a single malt whisky.

In all honesty, the confusion on both sides is entirely warranted. Travellers to Thailand would likely have seen numerous Thai-sounding names branded onto bottles of spirits lining the country's high density of supermarket and convenience stores - wait, aren't those Thai whiskies? We'll get to that in abit.

And then on the other hand, whilst some folks might wonder if Thailand had the expertise to make whisky, really the bigger question was more a matter of could a distillery even exist in Thailand - and the reason might not be what you think it is!

Who is Prakaan?

Now, I don't travel much, but when I do, I have a habit of making a beeline from the airport to the nearest bar to ask, among others, one rather important question: What spirits does this country make? I've found that it's a great way to get to know a place, y'know?

Well, color me surprised when I went to Thailand for the first time last month, and had a selection of whisky thrust in front of me. Whisky, with a name that rolled off the tongue: Prakaan.

I had to dig into it - and of course, a taste test was in order.

Thai Beverage Public Company Limited counts several significant brands under its portfolio, not least of which includes the well-known Chang beer.

The reality is that making alcohol in Thailand is anything but easy. So before we get into the details of how good distillers are in the country, we've got to get past the country's first barrier to entry - the incredibly onerous laws around making alcohol.

It's incredibly tough for small producers to make any sort of mark in Thailand's liquor scene. The scene itself is overwhelmingly dominated by a single giant: ThaiBev. Responsible for popular "brown spirits" like SangSom, Mekhong, and Hong Thong, it churns out a staggering 90% of the nation's alcohol, and holds the distinction of being one of Southeast Asia's largest beverage companies.

The Thai government's licensing system doesn't particularly help change that. To put it into context, it was once downright illegal to discuss alcoholic beverages online regardless of whether you are an individual or a business owner! While some details of the law have been relaxed in recent years, it's a long shot from the laws that impact craft distilleries and breweries in other parts of the world.

For one, the Thai government officially issues just two types of permits. The "special" license, designed for large-scale producers, grants export rights and has few operational restrictions. However, it's notoriously difficult to acquire, demanding a minimum daily production capacity of 30,000 liters and strict environmental certification, not to mention a host of other nitpicky rules (which would entail a whole other article). As one might see, a small, up and coming distillery might find it hard to meet such requirements.

Prakaan distillery.

The most common licensing is a "community" license, which is more accessible but comes with severe limitations. For instance, under the 2017 Ministerial Regulation, community liquor production was limited to distilleries using machinery under 5 horsepower and employing fewer than 7 workers. However, the 2022 Ministerial Regulation reclassified these operations as "small-size distilleries."

As if this dizzying amount of detail wasn't enough, the 2022 Ministerial Regulation brought about a significant update, introducing a new category: the "medium-size distillery." This new classification applies to operations using machinery between 5 and 50 horsepower, or employing between 7 and 50 workers.

While being able to now utilize more powerful machinery (under 50 horsepower) and employ a larger team (under 50 workers), applicants for a medium-size distillery license must have already held a "small-factory" license for at least one year, and the costs of buying said machinery and manpower is itself easier mentioned than achieved.

To add to the challenges, community license holders can't label their products as specific spirit types like gin, vodka, or rum; everything must be categorized generically as "lao khao" (white spirit) or "lao see" (colored, or brown, spirit)! This stringent regulatory environment effectively creates a significant hurdle for smaller players hoping to innovate and compete (Not to mention stay afloat).

Your classic Mekhong.

Now, hearkening back on my earlier point, Prakaan is marketed as Thailand's first premium single malt, which is actually technically true. However, there might be some confusion here because there's two other brands that are sometimes colloquially referred to as "whisky" in Thailand: Mekhong and SangSom.

You see, while Mekhong and SangSom are sometimes referred to as Thai "whisky", they aren't considered whiskies when you truly look at how they're made. So those bottles you see on convenience store shelves? Sorry to break it to you, but that's not whisky.

Mekhong, which is created at the Bangyikhan Distillery on the outskirts of Bangkok, is actually Thailand's first domestically produced branded golden spirit. However, it's also more of a rum than anything else. This distilled spirit is crafted from 95% sugar cane or molasses and 5% rice, then infused with indigenous herbs and spices for its distinctive aroma and taste.

The younger of the two most popular molasses-made spirits in Thailand.

As for SangSom, it was introduced in November 1977 and admittedly has less people mistaking it for a whisky (although it still happens alot despite the "Rum" written in thin cursive). Marketed as SangSom Special Rum, this spirit is distilled from molasses and boasts a 40% alcohol by volume. It undergoes a crucial five-year aging process in charred oak barrels before being bottled. Curiously, it is pretty much only known in Thailand. Over 70 million litres are sold in Thailand each year, but despite it being exported to around 20 countries, export sales account for barely one percent of total sales.

We'll take it slow here, because there's a fair bit of distilling history intermixed with one of these two relatively normal spirits: Mekhong (Pronounced May-Kong), the first ever Thai distilled product.

Bangyikhan Distillery as seen from the Chao Praya River.

In 1914, the story begins with the Sura Bangyikhan Distillery. Previously a private entity, it was brought under the direct control of the Thai government. Supervised by the Excise Department of the Ministry of Finance, the distillery's transfer aimed to generate revenue for the national treasury. To achieve this, the department initiated a bidding process, granting a concession to a private bidder for the production and distribution of spirits within a designated region.

This agreement concluded in 1927 (during the reign of King Prajadhipok). Following this, on April 1, 1929, the Excise Department completely revoked the spirit distillation and distribution concession, assuming full responsibility for production. The distillery underwent significant modernization, leading to the creation of a new "28-degree" blended spirit. This spirit was marketed under various brands, including "Chiang-Chun," which remains available today.

While just shy below 30% ABV, this black spirit is known to get the job done, and can still be found on store shelves today!

However, this spirit was known more of a cheap, bottom-shelf spirit popular among the working class. At the time, imported whiskey mixed with soda was the preferred drink, causing a significant annual drain on the country's income. Because this meant less money entering the government's coffers, the Excise Department sought fit to create something that could be marketed as a "premium" spirit.

They later innovated by creating another blended spirit, this time achieved by fermenting herbs and spices in a high-alcohol spirit, then adjusting the mixture to achieve the desired flavor, aroma, and alcohol content. This would be the earliest forms of Mekhong made.

This new spirit was further refined into a "special blended spirit," versatile enough to be consumed either neat or mixed with soda. This new special blended spirit proved to be a game-changer, substantially reducing the cost of imports while offering a homegrown alternative (and profit). The first bottles of Mekhong were on shelves by 1941, much to critical acclaim.

The Mekong River.

The inspiration for the name reportedly hails from a song popular during the Franco-Thai war. Taking its melody from a Western Tune "Swanee River", "Kham Khong" (Across Mekong), was a Thai patriotic song that eschewed national pride. Naturally, it was equal parts nationalism and good branding that made the distillery name their new spirit after the song.

In 1960, the Thai government stepped back from direct control of the Bangyikhan Distillery and leased its production rights. By the 1980s, the government no longer had any interest in distillery ownership. Eventually, Thai Beverage, Inc. (ThaiBev) took over Bangyikhan. The rest, as they say, is history.

Which brings us to the modern age. Prakaan is made in the Prakaan Distillery - the name itself taken to mean "Fort" in Thai, and whose brand belongs to International Beverage, the global division of ThaiBev (which also happens to own Mekhong and SangSom, the two brands most commonly mistaken for being Thai whisky; and then also perhaps in what might be surprising to many, the company also owns Scotch staples like Old Pulteney and Balblair, amongst other Scotch distilleries). After all we've discussed, it should be no surprise that if anyone could do it (and we're talking regulations), it would of course be the country's biggest producer. It plans to launch initially in the UK, France, and Germany throughout 2025, with expansion into the US and other markets following thereafter.

The distillery itself is located in the north of Thailand, located in the province of Kamphaeng Phet. This province is itself within the Western Forest Complex, a UNESCO World Heritage site. It is considered the largest remaining forest track in mainland Southeast Asia, covering a whopping area of about 18,000 square kilometres.

Prakaan, which translates to 'wall' or 'fort,' is named in homage to the ancient wall that once encircled the province. The three whiskies are collectively known as 'The Tribura Series' (pronounced Tri-boon), a nod to the wall's three fortified layers.

Some ancient ruins of the province's walls can still be found.

It is said (by the company) that the forest and its associated high-quality spring water comes together with the region's hot, humid climate to provide the ‘perfect conditions’ for making whisky.

It was because of this tropical climate that the distillery chose to adapt traditional Western production techniques. No measure was spared, it seems.

The distillery sources its water from a spring located 200 meters underground. The barley, both peated (at 45ppm) and unpeated, is imported from the United Kingdom and is milled by a Bühler roller mill with a 3-ton capacity.

The mashing process takes place in a 40m³ stainless steel mash tun designed to process 8 tons of malt per batch. After which, the mash is then fermented for approximately 65 hours before distillation begins.

Prakaan's stills.

Distillation is performed using copper pot stills shipped from Scotland by Forsyth & Sons Ltd. The initial distillation occurs in two ball-shaped wash stills, each standing 6.58 meters tall, while the second distillation uses two similarly shaped spirit stills, each 5.59 meters tall.

Its whisky is stored 3 meters underground in warehouses insulted by the ground itself. Each warehouse can store between 30,000 and 50,000 casks. The distillery also prides itself in having distillers that have studied the intricacies of Scottish whisky-making methods.

Despite the relative youth of the distillery, the brand has already found itself in the global spotlight, having been recognized with a "Category Winner" award at the World Whiskies Awards 2025 in the No Age Statement category.

At Prakaan's official launch in Singapore yesterday, we got the opportunity to have a taste of their full range. Spoiler: we were throughly impressed by each expression. 

These whiskies are available in Singapore from their exclusive retailer, Malt & Wine Asia.

Whisky Review: Prakaan Tribura Series The Select Cask (Aged in Ex-Bourbon Oak Casks), 43% ABV

Tasting Notes

Appearance: Deep gold.

Nose: Generous and almost candied with honeyed barley sweetness up front, a distinctive malty cereal undertone and touch of dry hay. Fruit comes in as a clear orchard fruits and tropical thread with apples, apricot, ripe muskmelon, candied plums, and a flash of pink grapefruit zest. Creamy butter cake note in the backdrop topped with lemon zest and a slick of vanilla. There’s some beeswax and a polished antique wood character that makes this feel more well matured than the liquid likely is.

Palate: Medium bodied, rounded, noticeably malty and caramelised on the entry. Vanilla and caramel followed by toasted coconut flakes and 7D Dried Mangoes. Caramelised pineapple in the middle with a thin ribbon of toffee with some gentle baking spices like cinnamon and anise. A wisp of white florals in the back end.

Finish: Medium-plus in length. Fading toasted granola cereal and a dry walnut-and-nutmeg edge, powdery white florals and there's a final smear of milk chocolate and caramel.

My Thoughts

This is a confident, highly competent bourbon-cask malt. The nose is pretty evocative, being so generous, candied and honeyed without tipping into syrup, and the oak feels well-judged The palate is fairly straightforward approachable, but the polished antique wood tone adds some unique character. It hints at a more mature character than the no age statement label would suggest, which is likely a function of how oak casks might behave under Thai climate.

Next to other tropical-matured single malts, the generosity this has is hard to miss. It brings to mind candied mango, pineapple, and coconut for the same reason: hot, humid maturation pulls sugars and tropical esters out of the wood at speed. Prakaan’s bourbon cask expression still seems to have more judiciousness in cask management – you can certainly still find the underlying malt sweetness and fruit in the spirit.

That this is the country's first true single malt makes the result more disarming than it has any right to be. On the strength of this expression alone, that doesn't feel like a courtesy nod for a debut release. The Thai single malt train is absolutely worth getting on.

Whisky Review: Prakaan Tribura Series Double Cask (Aged in Ex-Bourbon and Ex-Sherry Oak Casks), 43% ABV

Tasting Notes

Appearance: Burnished amber.

Nose: Fragrant and creamy right out of the gate with tons of layers. Vanilla and honey first, followed quickly by honey granola and lightly toasted nuts. The sherry cask works its way in rather deftly without that obvious syrupy heaviness it often drags in today: we gradually get some stewed plums, raisins and dates alongside some dried papaya and candied orange peels and grapefruit zest. A touch of milk chocolate and toffee with a similar malty, honeyed backbone you'd recognise from the Select Cask, some light white floral top notes and a mildly South India potpourri of green cardamom, mace and jasmine flower .

Palate: Rounded and full of warm caramel and spice in a medium-plus body. Noticeably more mouthcoating, slightly syrupy in places. Opens with caramelised tropical fruits, rich toasted honey, vanilla then stewed and dried fruits: dried pineapple, plums, more of that candied orange peel layered against baking spices and trail mix nuts. The malty, honeyed backbone is still there but wholly integrated with softly sherried fruit tones and nuttiness in nearly equal measure.

Finish: Medium plus length. Aromatic mulled spices, clove, cinnamon bark, a very light wisp of pipe tobacco at the back. Powdery vanilla in the back with a final scrape of citrus peel.

My Thoughts

This is creamy, more decadent and a comfortingly warm malt helped along by gentle spices. Very well executed once again.

The Double Cask nails the integration of bourbon and sherry influences: the sherry never strong-arms the bourbon, and both components are well integrated and inseparable. You can still find the malty, honeyed base that defines Prakaan's single malt, but you can’t remove it from the nuttiness, stewed fruits, tropical sweetness that gradually shade in.

Whisky Review: Prakaan Tribura Series Peated Malt, 43% ABV

Tasting Notes

Appearance: Light gold.

Nose: Delicate, really aromatic and almost incense-like with a soft thread of smoked sandalwood chips. Delicate beachside bonfire with slightly coastal tones (rather than heavily peat-soaked) with a touch of camphor at the edges. Bright fruits coming through too with fresh apples, pears, apricots and a flash of smoked lemons. Dried florals in the middle, layered against the same polished antique wood note that ran through The Select Cask with some dark chocolate rounding it out.

Palate: Smoke is just as refined here. It’s ashy upfront before opening into linens fresh out of a lavender-scented wash, caramel, honey and the familiar sweet malty undertone now leading into apricot jam and candied pineapple in the middle. Smoked citrus zest begin to show up by mid-palate, the smoke turning drier and lightly spiced with a distinctive note of dried heather.

Finish: Long and aromatic. It’s got a floral, faintly bitter tea character, somewhere very close to Chinese chrysanthemum tea. Smoked heather lingering with honeyed sweetness and dry hay.

My Thoughts

This is, objectively, an incredibly impressive release. Peated single malts is often a hard balance to strike: too little smoke and it's a non-committal curiosity, too much and it flattens into one-note campfire or tips into heavy medicinal territory. Prakaan’s Peated Malt sits between those extremes and has a lot of delightful dried floral aromaticity. It drinks like a few of my favourite peated Scotch malts crossed paths somewhere: like Ardbeg, Ardmore and heather-honey Highland Park made a baby. There are a lot of dimensions in the glass, and the smoke evolves through each stage.

Looking at all three of Prakaan’s Tribura expressions, the quality of this lineup is more accomplished than a first release from a new whisky region (or a new distillery at all) has any right to be. Whatever scepticism you might have brought to a Thai single malt at the start of this trip, this lineup would thoroughly dismantle it. Prakaan’s Tribura Series is a remarkably impressive debut by any standard.

Chohn-gāew!

@CharsiuCharlie