By Stephanie Sakellarides
Among Thai beverages, Mekhong is the considered to embody the true spirit of Thailand. Mekhong’s exotic spirit adds flavor to any mixed cocktail and is described by many mixologists as “the most exciting exotic spirit to come along in awhile.” Being the first and only spirit to be imported from Thailand into the U.S. by international Beverage USA, Mekhong is a unique, quality blended Thai spirit made mostly from sugar cane and rice. The top secret recipe infuses a special blend of original herbs and spices, giving a delightful aroma and texture, as well as a smooth texture. Mekhong’s overall flavor is both spicy and sweet, with hints of ginger, honey, toffee, vanilla and citrus.
John Lennon, president of Mekhong importer International Beverage US, is thrilled with the response that Mekhong is receiving, specifically in Manhattan and other large cities including Boston, Washington DC, Atlanta, Miami, Chicago, Los Angeles, San Francisco and Seattle.
Lennon says he is looking forward to building the Mekhong brand in New York and other cities, but right now there are about 100 restaurants and bars, where you can sip on a Mekhong cocktail. Such hip NYC spots are Elizabeth, Merkato 55, Five Ninth, Lever House, Macao, Employees Only, The Whiskey Bar, Mai House, Apotheke, Blue Smoke, The Box, Pranna, Whiskey Blue and The Living Room.
Mekhong is made using a unique fermentation and distillation process, but it is the blending process that makes Mekhong a one-of-a-kind in the world premium golden spirit. The way in which the herbs and spices are blended is an art form that is done in several traditional and symbolic stages related to the five natural elements of earth, water, air/wind, fire and aether. Together, these elements create the unique golden, dark amber and reddish copper color and mild taste of Mekhong. Mekhong’s rich combinations makes it an ideal spirit for interesting and flavorful cocktails, it’s no wonder it was named after the mighty Mekhong River of Thailand; “the mother of all rivers.”