According to The Whisky Exchange (who themselves are quoting from Diffordsguide.com), this spirit is made from 95% molasses and 5% rice. It's then blended with a secret recipe of spices. It is named for the "mighty" Mekhong River which describes the border of Thailand. It was first introduced in 1941 and considers itself the "most famous spirit in Thailand." We elected to classify the spirit in our database as a spiced rum simply to place it within a likely peer group. An argument could be made that it should be in its own class.
Mekhong Thai Spirit presents as an amber, reddish liquor that is described as being "unique and smooth." It said to perfectly complement "spicey Thai food."
The 2010 Beverage Testing Institute picked up on the molasses suggesting Mekhong is "akin to a mildly spiced rum."