Lao-Lao (Lao: ເຫລົ້າລາວ) is a Laotian rice whisky produced in Laos.^[1][2] Along with Beerlao, lao-Lao is a staple drink in Laos.

The name lao-Lao is not the same word repeated twice, but two different words pronounced with different tones: the first, ເຫລົ້າ, means "alcohol" and is pronounced with a low-falling tone in the standard dialect, while the second, ລາວ, means Laotian ("Lao") and is pronounced with a high(-rising) tone.^[3]

Quality, taste and alcohol concentration vary by source of the drink. However, all variations are strong. Lao satoe, the white liquid by-product from lao-Lao production, is also drunk and it has a very yeasty and sweet taste.^[3][4]

Although lao-Lao is traditionally drunk neat, a cocktail that is rising in popularity is the "Pygmy Slow Lorange", named after the pygmy slow loris, a species endemic to Laos. Various flavoured lao-Laos are made by macerating such additives as honey or scorpions. It is women who often distill lao-Lao and sell it as a source of income locally, often being their second major income.^[1][5] Lao-Lao sold on retail is usually clear, but amber colored varieties exist too.^[2]

It is traditional to serve two glasses of lao-Lao on ceremonies, feasts and other comparable situations. The drink is customarily expected to be drunk with a single gulp.^[3][4]

A less powerful version of lao-Lao, called lao-hai, is especially popular with the Khamu ethnic group in Laos^{[citation needed]}, and is drunk from large communal earthenware pots (hai) through long bamboo straws.^[4]

• Sra peang, a similar form of wine drunk in Cambodia
• Rượu cần, a similar form of wine drunk in Vietnam
• Rice wine
• Rice baijiu
• Sato (rice wine) – Isan version

• Lao-Lao Rice Whisky
• Recipe for Lao-Lao
• Description of meal with Lao-Lao

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