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It begins in one place on Earth — the highlands of Houaphanh, home of Khao Kai Noi, Laos’s first Geographical Indication rice.
Cool air, mountain water, and centuries of farming tradition shape a grain that belongs to this soil and no other. From there it travels south to Vientiane — to be distilled, and raised, in a very different tradition. A whiskey rooted in two worlds, and in no hurry.
A delicate Lao grain. A bold American barrel.
They don’t fight — they finish each other’s sentences.
The heirloom ເຂົ້າໄກ່ນ້ອຍ of the Houaphanh highlands — Laos’s first Geographical Indication rice. 100% single-origin, it yields a distillate of rare purity: silky, soft, and quietly floral. A clean canvas no other grain could paint.
Ex-bourbon casks, charred and once matured in the American tradition, reborn under the Vientiane sun. The wood gives up its deepest reserves — rich vanilla, warm caramel, toasted oak — and lends the highland spirit its structure.
Two worlds. One singular spirit.
It begins in the protected fields of a single origin — where highland climate, water, and soil give life to Khao Kai Noi, a rice guarded by law and grown by generations. Fermented in the old way and distilled with patience, it becomes a spirit of unusual elegance.
But we didn’t stop there.
To honour this liquid canvas, we crossed oceans — resting the highland spirit inside charred American ex-bourbon oak, where the tropics work quickly and the wood works deep. Year by year, the cask yields its secrets: vanilla, caramel, spice.
The result is a dialogue between Lao agricultural legacy and American barrel craft. Single origin. Unhurried. A bold new chapter in the story of whiskey — written in Laos.
Champa & Oak is in the making.
The whiskey is quietly maturing. Join the list to follow the journey and hear when the first bottles are ready.