Originally Posted by
stroller
Some of you might remember my efforts to render the straight-fill-into-a-plastic-bag Lao Kao from neighbouring backyard distilleries more pallatable.
Yah Dong, the addition of wood chips, roots and herbs for a couple of weeks and longer, stored in a large water bottle, is the traditional Thai means.
I also did this, as well as adding dried/sliced fruit and/or spices, got quite an interesting gin out of it. That overlayered rather than changed the original somtimes nasty (depending on the distiller) base flavour.
What really hit my tastebuds in a pleasant way resulted from storage in Bamboo flasks for a month onwards.