Moutai and Mekhong Whisky
Does anyone know a source for Chinese Moutai liquor (made from sorghum) or Thai Mekhong Whisky (rice)? I cannot find it online but wonder if a specialty outlet or perhaps Chinatown store or restaurant might have it.
I haven't seen moutai around, nor have I missed it much. I finally finished a bottle that I brought back from the PRC that mostly gathered dust on my bar for years. A little of that stuff goes a long way. Evil.
I hadn't seen Mekhong anywhere except Thailand until very recently; it is getting some distribution locally, I think probably for the first time ever. I first noticed it at the bar at Khao Sarn in Coolidge Corner, which is making a variety of cocktails based on it.
I believe Mekhoong is more properly characterized as an aged cane spirit (like gold rum or aged cachaça), with the addition of about 5% rice-based spirits giving it a unique, sake-esque finish, plus some spices and herbs. Intriguing, tasty, smooth stuff -- I can imagine it making a good impression in some authentic Tiki cocktail. I'm keeping my eye out for it at retail, will report here if I see it.
I like Moutai myself, but only had it a couple of times. Think I saw it in one of the Chinatown liquor stores.
you can get Moutai and many other chinese liquors at
Trường Thành Market 長城酒莊
65 Beach Street
it's behind the counter on the bottom shelf
as far as I know it is the only chinese liquor store left in Chinatown
Super 88 at South Bay used to have both Moutai and Mekong, but since it became Hong Kong Market it no longer sells alcohol
I know you can get mekong whisky at
167 Market Street
however, it's the american packaging and exhorbitantly expensive ($25/bottle I believe)
Trường Thành Market might be able to special order the (thai label) mekong
I would ask the younger male clerk, he speaks english and is generally helpful in such matters
Got them both there on Saturday morning after a before the lunch rush feast at Gourmet Dumpling House. (Maybe the best xlb in Boston) I forgot how great Mekhong and Soda is. I'd love to get hold of the provincial Thai label without caramel color. I'm saving the Moutai for a big crazy Sichuan banquet down the road where extreme cuisine and plenty of beer will make it work.