Whisky Village (Ban Xang Hai village )

Why Whisky Village (Ban Xang Hai village ) is special ?

A visit to Ban Xang Hai, also known as “the Whiskey Village” is usually included on boat trips to Pak Ou Caves.

Ban Xang Hai means jar-maker village. At one time, that was the industry here. Now the jars are brought in and the small community fills them with the white whisky (Lao Lao) that they make in the village. Archeologists have excavated pots beneath the village that could be 2000 or more years old. If you want to try some of the finest and strongest Lao Lao there is, you should take a trip here. (It’s best to go closer to midday or later if you want to try the local Lao Lao.)

You can also visit this interesting craft village via road from Luang Prabang town. Highlights here are the local whiskey or Lao Lao where all sorts of snakes, insects and bugs are fermented and mixed with the whiskey and sold in various shaped bottles. Lao Silk is also woven live in front of you by the locals. You can also buy fabrics and other crafts here.

What to explore at Whisky Village (Ban Xang Hai village )?

It’s a regular stop for boats going to the historical Pak Ou Caves, but can also be reached via a 30-minute car ride.

Here you can see the process of making lao-Lao, the country’s beloved rice whiskey second only to BeerLao in popularity. The village is very touristy but you might enjoy it as a short stop that’s part of a bigger trip.

At first sight Ban Xang Hai is your typical village: dogs sleep on the doorsteps of wooden houses, children play with an old tire, women do the laundry. However, the village is rightly known for its production for local rice wine. Our guide explains the distillation process of this local wine, which normally takes about three or four weeks to produce.

The production of rice wine requires sticky rice that is kept in a container that allows the air to come through. This way the rice becomes very dry. After this the rice is steamed in a bamboo basket and washed to get rid of its stickiness.

The next step is to add yeast and leave it to ferment for about three weeks. After this, the fermented rice is boiled in a big tank with a filter inside that allows the steam to gather. The cooled off rice wine is now ready for drinking.

Sometimes dead snakes, centipedes or cockroaches add to the flavor.

Khiri Travel advises guests to come here in the afternoon. Clients can take part in a Lao laow(alcohol) tasting experience. Those who really enjoy rice wine can purchase a bottle to share with friends back home.