Northern Thailand’s 6 best breweries and distilleries

South of Chiang Mai in sleepy Sanpatong, this young distillery has already made a name for itself as a destination for spirit lovers. Founded in 2023 and built entirely from scratch, Sanpatong was created with a simple vision: to craft spirits that are pure, natural and true to Thai agriculture.

Book yourself into a guided tour and be led through every step of the process – from the scent of fresh sugarcane and tropical fruits in fermentation tanks to the soaring ‘distilling cathedral’ where copper pot stills work their magic. Tastings showcase the range, but even non-drinkers are looked after with flavourful options like coconut flower nectar, cold-pressed apple juice and the distillery’s Coconut Blossom Nectar Syrup. As founder Stefan Rakoczi explains, ‘Every element of Sanpatong is designed to let the raw materials speak – we want visitors to experience the aromas, the craft and the spirit of Thai agriculture in every sip.’

Visitors currently have two ways to experience Sanpatong: ‘Signature Tour & Tasting’ and ‘Signature Cocktail Masterclass.’ Each features the distillery’s award-winning line of gins, rhums and (soon) vodkas, making the sessions as distinctive as the spirits themselves. Beyond these experiences, bottles can be purchased directly from the distillery shop or found in select Chiang Mai and Bangkok outlets, as well as at Rimping Supermarkets.

Sanpatong Distillery. Tours and cocktail masterclass from B1,500. Thung Satok, Sanpatong. 10am-6pm.

Set against the rice fields of Chiang Dao, Choeng Doi is crafting spirits that feel both deeply local and refreshingly modern. Our team at Time Out have had a sneak peek at the distillery just last month (of which you can read about here) and needless to say, we’re impressed. 

Their flagship, Sonklin: Original, is a rice spirit made from 100 percent Thai sticky rice, double-distilled and polished through coconut carbon for a clean, aromatic finish that’s smooth enough to sip neat or mix into cocktails. It’s an elegant showcase of how rice – long the backbone of Thai cuisine – can be transformed into something new in the glass.

Officially opening their doors to the public this November, Choeng Doi will start with booking-only tours of their facilities and the local area, led by experienced, private guides who really know their stuff.  A signature cocktail starts the show before a tour of the distillery  that ends with  guided tasting at the visitor centre. For those who want to go deeper, longer distillery experiences are in the works – including full-day programs and multi-day stays where guests can learn, observe and even take part in the production process. The experience doesn’t end there: a small gift shop will offer bottles, merch and local crafts, plus a Distillery Exclusive spirit available only on-site.

You’ll also find Sonklin poured in select Chiang Mai and Bangkok cocktail bars – from Brine in Nimmanhaemin to Bar Not Found in Chang Phuak – where inventive drinks like the cacao-infused ‘cacao serenity’ and the aromatic ‘northern rice’ showcase its versatility. As co-founder Pachara ‘Jeen’ Snidvongs explains, ‘Our goal has always been to take what grows around us – rice, cane, botanicals – and give people an experience that’s distinctly Thai but at the same time completely new.’

Choeng Doi Distillery. Tours and Tasting from B400. Chiang Dao. By appointment only.

North Gate Spirit is the newest project from Pharadon ‘Opor’ Phonamnuai, the legendary saxophonist behind Chiang Mai’s beloved North Gate Jazz Co-Op. The space begins life each day as a cafe pouring Chiang Rai coffee with creative twists – think Yuzu Americanos in cocktail glasses and coconut foam lattes prepared by baristas who double as bartenders. Yet unlike most cafes, you can also order a drink featuring North Gate Spirit – the house-made shochu distilled from rice and sugarcane at North Gate Distillery. It comes served as highballs with soda, poured neat over ice or delicately matched with tonic. 

As afternoon fades, the space shifts into a bar and music venue, showcasing ethnic minority musicians. Soon, a new back bar will open with cocktail flights and a full programme of live music.

The setting is just as compelling as the drinks: a restored Old City shophouse filled with folk art and handmade details by local artisans. As Opor puts it, ‘Every inch of the building, every drink, carries the touch of local craft – from the architecture to the glass in your hand.’ There’s even a surprisingly addictive and rather boozy shochu ice cream – further blurring the lines between dessert and nightcap. Shochu affogato anyone?

North Gate Spirit. Shochu highball from B150. Ratchapakhinai Road. 9am-6pm.

Founded in 2015 by husband-and-wife team Eelke and Sudarat Nildum, Maalstroom Brewing was born out of a simple idea: Chiang Mai deserved fresh, hoppy craft beer brewed close to home. What started with a passion for India Pale Ales – their signature style, dry-hopped and best enjoyed fresh – has since grown into a full lineup of both modern and traditional brews, with a wild sour program currently in development. As brewmaster Eelke puts it, ‘Hoppy beers really shine when they’re fresh, and we wanted people here to taste them the way they’re meant to be enjoyed.’

The best way to experience Maalstroom is at their taproom and restaurant, Microkosmos, nestled in the northern mountains close to Doi Luang – Chiang Dao’s famous peak. Most of their beers are only available here, making it a true destination for craft drinkers. Alongside the pints, visitors can expect excellent burgers, steaks, Belgian fries, Dutch bar snacks and a relaxed atmosphere that reflects the mountain setting. Peaceful, scenic, and far from the city’s bustle. No booking required – just show up, grab a seat and enjoy brews you won’t find anywhere else.

Microkosmos Craft Beer & Burger Bar. Craft beers from B180. Chiang Dao. Wed-Mon 4pm-11.30pm.

What started as kitchen experiments with ginger beer has grown into one of the most intriguing drinks projects in Northern Thailand. About three years ago, co-founder Pitchayapak ‘Pailin’ Wongsasuk tried fermenting honey at home in Chiang Dao, and a single sparkling batch of wildflower honey wine – crisp, dry and champagne-like – convinced her there was something special here. 

Today, alongside co-founder Will Le Masurier and creative director Dohee Kwon, Daydrinkers Collective continues in that spirit, producing small-batch meads rooted in the landscape: wildflower honey collected by forest-edge beekeepers, longan honey from Chiang Dao’s orchards and pristine mountain spring water that makes up 70 percent of every bottle. The result is a lineup of naturally fermented honey wines that taste closer to a dry white or sparkling wine than anything overly sweet, showing how mead – one of the world’s oldest alcoholic drinks – can feel entirely modern.

Their production facility is a striking tower built at the edge of their garden in Chiang Dao, with a tasting room on the top floor overlooking the wildlife sanctuary and a perfect view of Doi Luang mountain. Here you can sample the latest creations, from still longan ferments to sparkling wildflower wines, as well as hear the stories behind each batch. Booking is simple – just message them on Instagram to arrange a time, then head up into the mountains for an afternoon of discovery. As Pailin explains, ‘We want people to taste what’s around us. The forest, the flowers, the water, all captured in a glass.’

Daydrinker’s Collective. Bottles from B980. Chiang Dao. By appointment only.

Markie keeps things simple: four generously hopped beers brewed in small batches, unpasteurised, and always kept at 2C from tank to tap. That commitment to freshness is what defines the brand. As founder Rene Anant Feddersen explains, ‘Anything that is simple requires complexity to get there. Our job is to brew great beer – and to make sure it stays cold so it tastes exactly the way it was crafted.’ 

With a background in logistics, Rene has built Markie around the principle that handling is everything – and he applies the same cold-chain care to importing select craft beers from New Zealand, making their selection one of the most distinctive in town.

You can try Markie at their tap room, which opens only on Thursdays in the Pa Daet area. The space feels more like a cocktail lounge than a pub – ash-black walls, solid seating and a relaxed vibe that encourages mingling. Expect at least two beers on tap alongside a rotating lineup of seasonal cans and bottles, plus rare imports that beer lovers won’t find elsewhere. ‘We call it the Bright Side of Life,’ says Rene. We tend to agree. 

The Tasting Room by Cold Chain Craft. Markie beer from B160. Pa Daet. Thur 5pm-10pm.