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Explore Sombai’s infused rice liqueurs in a 90-minute workshop inside a traditional Khmer house. Taste 11 distinctive flavours, learn maceration techniques, and shop hand-painted bottles by local artists.
Explore Sombai’s infused rice liqueurs in a 90-minute workshop inside a traditional Khmer house. Taste 11 distinctive flavours, learn maceration techniques, and shop hand-painted bottles by local artists.
Stepping through the carved doorway of an old wooden Khmer house, the air fills with warm spice and bright citrus—the aromas of macerated fruit and toasted coffee pulling you toward a long table of hand-painted bottles. Light from tall windows lifts the colours on each bottle, every brushstroke by a young Cambodian artist as much a souvenir as the liqueur inside.
Verified experiences and guided adventures in the surrounding area.
Operated by SOMBAI · Siem Reap, Siem Reap Province
Stepping through the carved doorway of an old wooden Khmer house, the air fills with warm spice and bright citrus—the aromas of macerated fruit and toasted coffee pulling you toward a long table of hand-painted bottles. Light from tall windows lifts the colours on each bottle, every brushstroke by a young Cambodian artist as much a souvenir as the liqueur inside.
Sombai’s story sits at the intersection of Cambodian rice-wine tradition and immigrant recipes from Mauritius: rice-based spirits infused with local fruit, galangal, lemongrass and chilis. The workshop walks visitors through the maceration room where jars of fruit and spice steep for weeks, and explains practical stages—infusion, aging, and bottling—against the backdrop of Siem Reap’s modern crafts movement. The tasting features 11 flavours, from tart mango-and-green-chili to mellow banana-and-cinnamon, plus three boozy jams that highlight local sugar and spice techniques.
Expect a compact, sensory-forward 90-minute visit: short demonstrations, guided tastings, and time to browse artist-signed bottles and small local snacks. The experience is accessible—stairs and wooden floors are present—and suitable for most travelers, though not recommended for pregnant guests. Practical tips: book ahead for afternoon slots to avoid midday heat, bring small-carry cash for unique bottles, and arrive ready to ask about pairing ideas with Cambodian desserts.
This is less a distillery tour than a cultural tasting: an intimate look at how a simple rice spirit becomes a flavor-forward souvenir that carries both place and craft.
easy.
1–1.5 hours.
Minimal fitness required; suitable for most travelers who can navigate a few steps and stand during tasting
The experience runs about 90 minutes and includes a brief workshop tour plus guided tastings of 11 flavours and three alcoholic jams.
Children and non-drinking companions are welcome to attend; the workshop offers snacks and non-alcoholic options, and non-drinkers can join free of charge in some cases.
Yes—hand-painted bottles and jars are available to purchase on site; carrying small cash or card is recommended for immediate purchases.
The venue is stroller-accessible but housed in an older wooden building with steps; staff can assist, but mobility limitations should be discussed when booking.
Infused rice wine in Cambodia builds on centuries of rice-fermentation traditions; Sombai modernized the craft by introducing foreign spices and artisanal bottle art.
The workshop sources many fruits locally and supports community artists; visitors can help by avoiding single-use plastics and purchasing locally made goods.
SOMBAI operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
Stepping through the carved doorway of an old wooden Khmer house, the air fills with warm spice and bright citrus—the aromas of macerated fruit and toasted coffee pulling you toward a long table of hand-painted bottles. Light from tall windows lifts the colours on each bottle, every brushstroke by a young Cambodian artist as much a souvenir as the liqueur inside.
Stepping through the carved doorway of an old wooden Khmer house, the air fills with warm spice and bright citrus—the aromas of macerated fruit and toasted coffee pulling you toward a long table of hand-painted bottles. Light from tall windows lifts the colours on each bottle, every brushstroke by a young Cambodian artist as much a souvenir as the liqueur inside.
Sombai’s story sits at the intersection of Cambodian rice-wine tradition and immigrant recipes from Mauritius: rice-based spirits infused with local fruit, galangal, lemongrass and chilis. The workshop walks visitors through the maceration room where jars of fruit and spice steep for weeks, and explains practical stages—infusion, aging, and bottling—against the backdrop of Siem Reap’s modern crafts movement. The tasting features 11 flavours, from tart mango-and-green-chili to mellow banana-and-cinnamon, plus three boozy jams that highlight local sugar and spice techniques.
Expect a compact, sensory-forward 90-minute visit: short demonstrations, guided tastings, and time to browse artist-signed bottles and small local snacks. The experience is accessible—stairs and wooden floors are present—and suitable for most travelers, though not recommended for pregnant guests. Practical tips: book ahead for afternoon slots to avoid midday heat, bring small-carry cash for unique bottles, and arrive ready to ask about pairing ideas with Cambodian desserts.
This is less a distillery tour than a cultural tasting: an intimate look at how a simple rice spirit becomes a flavor-forward souvenir that carries both place and craft.