Samai Distillery started back in 2014, using the highest quality molasses from local sugar cane to produce their rums. A combination of pot, and column distillation is used, the pot still gives a rich spirit full of character and the column provides a light rum to blend.
The rums are aged in a combiantion of French and American ex bourbon barrels, and also some spanish sherry casks with each one of them imparts a particular flavour.
The first of its kind, this rum has been macerated with local Kampot pepprcorn, giving the rum an unusual spicy and tangy character, with a bit of zing this is a great sipper, or a fantastinc ingredient in cocktails.
Nose: molasses, brown sugar, pepper, a great exotic character.
Palate: guava an eucalyptus, followed by a slight zing of the kampot pepper, and the slight sweetness of the cane molasses
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