![Guiness :guiness:](./images/smilies/icon_jook.gif)
I would also have to question FY 1810's comments regarding Sa To.
Lao Khow and Sa To are made from the same base materials, Lao Khow is distilled to produce a greater alcohol content, Sa To is merely fermented like any other wine so logic tells me the Lao Khow would be more hazardous to health.
As for it only being consumed by the worst alcoholics, well that's nonsense FY. In my experience it is consumed much in the way the English consume Pimms. Hot, sunny day, mid/late afternoon, served chilled before hitting the hard stuff later. Even my wife who drinks next to nothing will enjoy a glass on the odd occasion.