[1]: 107  The French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, wrote about Siamese spirits:[2] “But as in hot Countries the continual dissipation of the Spirits, makes them desire what encreases them, they passionately esteem Aqua Vitae, and the strongest more than the others.

Of the Rice Beer they likewise make Vinegar.”In 1790, during the reign of King Rama I, Bangyikhan Liquor Distillery was known to have been established.

[citation needed] In 1834, English sources mention that exports of Siam included white spirits distilled from glutinous rice.

[6] Distilling lao khao in Thailand must be licensed, under the Criminal Activities Act which was introduced in the 1950s.

This regulation was passed after a spate of lao khao of poor quality being produced, which resulted in methanol related poisoning.