Spirits of Southeast Asia: Cambodia

Southeast Asia lacks a clear identity when it comes to locally produced spirits. Beyond rum from the Philippines and Thailand, traditional spirits rarely take center stage. In Cambodia—where local beer and imported spirits are cheap and widely available—few venture beyond Siem Reap’s pubs or Phnom Penh’s cocktail bars to seek out something truly local.

Coupled with the country’s turbulent history, knowledge of Cambodian spirits has become almost as elusive as the kouprey, the national animal. With little interest beyond its borders, most information remains available only in Khmer, leaving these spirits largely unknown internationally.

Traditionally, Cambodia produces two main spirits, alongside several wines. Made from either rice or palm sap, they may be brewed by small local producers or distilled commercially at scale. Below, we take a closer look at both.

Sra Sor

Sra sor (ស្រា ស), often translated as “rice wine,” is in fact a distilled spirit made from fermented rice. In Khmer, sra is a catch-all term for alcohol, unlike the clear distinction in English between wine and spirits. Sra sor more accurately means “white alcohol,” referring to its color.

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The drink is thought to have roots among the Bunong people of Cambodia’s northeastern highlands, an ethnic minority traditionally practising slash-and-burn agriculture centered on rice and other staples. Like many Southeast Asian communities, the Bunong have a long history of rice-based alcohol production.

Their traditional rice wine, known as sra peang (ស្រាពាង), or “jar wine,” is made from sticky rice fermented with rice yeast and herbs. Variations may include cassava, corn, or rice husk. The yeast, me sraa (មេស្រា), is often blended with medicinal plants such as cinnamon, galangal, Kampot pepper, and oak leaves. This tradition dates back to the Angkorian period, around the 9th century AD.

For the Bunong, sra peang plays an important ritual role, particularly during the harvest festival. In the robam kab krabey phoek sraah—the Dance of Buffalo Slaughter and Wine Drinking—a sacrificed buffalo and a jar of fermented wine are offered to village elders before being shared communally.

To make sra sor, the fermented rice brew is distilled to raise its alcohol strength. Production ranges from simple clay pot stills to stainless steel equipment. Unlike sra peang, sra sor may be made from broken rice, white rice, or fragrant varieties such as jasmine rice, and is typically bottled between 20% and 50% ABV.

As the spirit can be harsh, it is often infused with fruits like jackfruit or spices such as chilli, ginger, and pepper. These additions are believed to aid circulation and detoxification, and traditionally made sra sor is also thought to help new mothers recover after childbirth.

Tek tnaot ju

Tek tnaot ju (ទឹកត្នោតជូរ), which translates to “sour palm juice,” is Cambodia’s traditional palm wine rather than a fruit juice. It is a by-product of sugar palm cultivation, and while most palm wine is consumed shortly after fermentation, some is distilled into a palm spirit. Kampong Speu Province is especially associated with tek tnaot ju, as it is the center of Cambodia’s palm sugar production.

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The term tnaot refers to the palmyra palm, Cambodia’s national tree, found throughout the country. Palm fruit and sugar feature prominently in classic Khmer dishes and desserts, making the tree central to the country’s culinary heritage. Its abundance means tek tnaot ju is widely made and sold—though its low cost does not reflect poor quality.

Production begins with harvesting sap by hand from the palm’s top shoot, typically twice a day. A bamboo tube or improvised plastic container is placed beneath the cut to collect the sap. This liquid can be boiled into palm jaggery, but if left to ferment naturally, it becomes palm wine.

Tek tnaot ju is low in alcohol, usually around 5%, with a sweet flavor balanced by mild sourness. It is typically consumed fresh, as extended fermentation turns it into palm vinegar. Some makers add medicinal roots and bark during fermentation, believing these prevent digestive discomfort.

Because the wine spoils quickly, it is poorly suited for distribution. To improve stability, some producers distill it into a palm spirit. Similar in concept to Sri Lankan Ceylon arrack—though made from palmyra rather than coconut—it retains the aroma of palm wine while developing rum-like flavors. Though relatively modern, this spirit remains firmly rooted in tek tnaot ju tradition.