SONKLIN Original: Contemporary Rice Spirit
ABV 40%, Volume 70cl
Product Description
Our Contemporary Rice Spirit is our own estate grown rice, fermented and double distilled and gently filtered through coconut carbon to create a pure, lightly scented spirit akin to a rice vodka.
This is Thailand’s spirit.
Tasting Notes
Crafted from 100% Khao Niew Sanpatong Thai rice, SONKLIN reimagines traditional rice distillates with a modern touch. Subtle grain notes and a lightly sweet finish pay homage to heritage whilst careful fermentation and distillation create a smooth and clean taste.
Find Us At
Stockist:
VIVIN - Local Organic Natural (Ekkamai)
Bangkok:
Choen Restaurant
Din Restaurant and Jazz Bar
Last Call Bar BKK*
Niko Niko
Piche Wine Bar
Wasteland
Wine Climats
Chiang Mai:
Bar Not Found*
The White Rabbit*
Thuub Bar
The Continental Bar
Ronnie's
Brine
Little Shelter Hotel
Cacao Serenity
50ml: Sonklin Original, infused with earl grey tea
15ml: Coconut Water
25ml: Fresh Cacao Juice
5ml: Vanilla Syrup or Extract
5ml: Lime
Chinese Date (Garnish)
Tropical, aromatic, tangy, sweet & sour, with a unique fruitiness, floral notes, and a smooth vanilla finish.
Infused 1 L of Sonklin: Original with two earl grey tea bags for two hours. Combine ingredients and stir with ice before serving.
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Cocktail created for West Eden Gallery's Rang Ruam Samai exhibition.
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Geji Martini
80ml: Sonklin: Original
45ml: Sato Rice Wine
10ml: Extra Dry White Vermouth
5ml: Rye Whiskey
Dried Bael Fruit "Matoom" Garnish
Smooth and crisp with subtle rice aromas, light herbal bitterness, and hints of oak and vanilla. A touch of umami from sato rice wine and a warming whisky finish.
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Shake with rock ice, strain and serve in a nick and nora glass, garnished with a matoom.
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Cocktail created for West Eden Gallery's Rang Ruam Samai exhibition.
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Northern Rice
50ml: Sonklin Original, straight from freezer
25ml: Yuzu Juice
12.5ml: Khao Hom Nim Syrup
Shiso Leaf
Shiso Leaf Powder
Refreshing, subtly sweet with notes of pandan and sticky rice with custard and tones of shiso.
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Spritz side of a nick and nora glass with water, dust with shiso leaf powder and shake to remove excess.
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Combine liquid ingredients and shiso leaf and shake with ice. Strain and pour into glass over cube ice.
Khao Hom Nim Syrup: Toast 100g Khao Nom Nim or other kind of purple rice in a medium hot pan unti rice starts popping. Take care to stir often to prevent scorching. Combine with equal parts of sugar and water and let infused overnight. Strain and bottle the next day.
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Shiso Leaf Powder: Dry Shiso leaf in a low temperature oven or dehydrated until crispy. Grind in mortar and pestle until ground into a powder.
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Cocktail created for West Eden Gallery's The Exquisite Silence exhibition.
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