The Unique Agri-Cor Process and Organic Behind LAODI’s Award-Winning Rhum
Introduction
LAODI is the first Rhum distillery in Laos and was established in 2006 by a Japanese, Ikuzo Inoue. The distillery is characterized by its use of organic, pesticide-free sugarcane grown on its own farm and thorough quality control by hand. In particular, the agricole process using the “first pressed juice” is rare in the world, and succeeds in bringing out the natural sweetness and fruity flavor of the Rhum.
The Beginning and Growth of LAODI
Since its inception, LAODI has focused on producing high quality Rhum in Laos and abroad; it was established in 2006 and began producing its first Rhum in December 2008. Later, in 2015, the company relaunched as Lao Agro Organic Industries Limited and redesigned its production methods and design. Particular attention has been paid to making Rhum using organic, pesticide-free sugarcane to further improve the quality of the product. As a result of these efforts, LAODI’s Rhums have gained international recognition and have won numerous awards at competitions such as IWSC Hong Kong and the Tokyo Whisky & Spirits Competition.
Characteristics of the Agri-Cor process
LAODI Rhum adopts the French Agri-Cor method, which is rare in global Rhum production. In the Agri-Cor method, freshly harvested sugarcane is immediately fermented as “first-press juice” and then distilled. This process preserves the fresh flavors of sugarcane in the Rhum. At LAODI, all steps from harvest to fermentation and distillation are done by hand, maximizing the benefits of Laos’ natural environment.
White Rhum is aged in stainless steel tanks, while brown Rhum is aged in wine or bourbon barrels, each developing distinct depth and flavors. This meticulous production process results in LAODI Rhum’s fruity and luxurious taste profile.
Commitment to Materials and Manufacturing Processes
LAODI Rhum is made from sugarcane grown on our own farm without pesticides to bring out the natural sweetness of the sugarcane itself. The sugarcane is harvested by hand and pressed directly. The fermentation process takes only a few days to complete, ensuring that the fresh flavor of the sugarcane is not lost. Fermentation takes about one week using a special blend of wine yeasts. The Rhum is then carefully distilled in a single distiller to produce white and brown Rhums.
LAODI lineup and international reputation
LAODI Rhum has garnered high praise in international competitions due to its exceptional quality. In 2018, it won a silver medal at the Hong Kong International Wine & Spirits competition. The following year, it secured another silver medal at the Tokyo Whisky & Spirits Competition. In 2020, LAODI achieved a remarkable milestone by winning a gold medal at the International Wine and Spirit Competition in London. More recently, in 2023, it was awarded a gold medal at the Women’s International Trophy, further cementing its status as a globally recognized Rhum brand.
LAODI’s product lineup features a diverse range of offerings. This includes White Rhum (available in 42% and 56% alcohol content) and Brown Rhum (in 42% and 45% variants). Additionally, they produce “Marriage Rhum,” which is infused with fruits and spices. The Marriage Rhum is particularly notable for its use of organically grown Laotian fruits and spices, resulting in a fruity and exotic aroma. This versatile product can be enjoyed in cocktails or as a shot, making it suitable for various occasions.
Luxurious taste brought by pesticide-free Rhum
LAODI Rhums are characterized by a deep, luxurious flavor that maximizes the natural sweetness of the sugarcane. Brown Rhum, in particular, is aged in oak barrels to enhance its sweetness and provide a long-lasting aftertaste. In addition, made from pesticide-free sugarcane, LAODI Rhum is additive-free and color-free, guaranteeing a pure taste. The production process, rooted in the cycles of nature, further enhances the quality of the Rhum.
Ikuzo Inoue has a deep passion for Rhum, and this passion shows in the quality of his products. His LAODI Rhums have a fruity, fine flavor and are worthy of international recognition.
Below are some unique Rhums
LAODI S.Brown Rhum
45% vol. 750ml
LAODI’s unique, refined sweet dark rhum
This one-of-a-kind aged sweet ruhm is made by infusing whole sugarcane (the raw material) into LAODI’s white ruhm, extracting molasses. It’s crafted using only the natural sweetness of the ingredients, resulting in an exceptionally long finish and a luxuriously deep sweetness. Aged in oak barrels for a minimum of 3 years.
Aroma: Rich raisins, nutty sherry notes
Taste: Dark cocoa-like bitterness
Finish: Freshly baked hot cross buns, exquisite maturity
This unique aged rhum was created from LAODI’s master distiller Inoue’s desire to “create a natural sweet brown rhum in a way only LAODI can, without using any coloring or caramel. I want people to enjoy an honest, matured sweet rum that directly showcases the ingredients.”
Dynamic Aging Environment:
- Whole fresh sugarcane infusion
- Tropical aging in a subtropical region
- Rare Agricole method (used by only about 10% worldwide)
- Non-chill filtered
Due to high year-round temperatures during aging, about 10% of the rum evaporates annually as “angel’s share.” This results in a maturity that belies its 3-year aging. Non-chill filtering is used to maximize the rich aromas and colors developed during barrel aging.
About IWSC (International Wine &Spirit Competition)
Founded in 1969 in the UK, it’s a global competition for wines, spirits, and liqueurs. Recognized as the world’s most authoritative and historic competition, it’s now in its 52nd year. Judging is conducted through blind tasting and chemical analysis by a panel of global experts, including sommeliers, master sommeliers, and Masters of Wine. The results are highly regarded in the global alcohol industry.
Scoring System Gold: 95-100 points
This is a truly rare brown rhum that infuses fresh raw organic sugarcane directly into the rhum, resulting in a deeply authentic sweet aroma and taste of real sugarcane. The S.Brown fully embodies the unspoiled terroir of Laos. It’s made by aging 63% white rhum with raw sugarcanes, infusing it with French oak, and finally aging in used bourbon casks. Pairs wonderfully with cigars.
Note: Due to the direct infusion of raw sugarcane, S.brown may have sugarcane sediment at the bottom of the bottle. This is part of the experience.
LAODI White Rhum 56k
56% vol. 750ml
A smooth and rare white rhum
This white rhum is crafted using 100% “first-press juice” extracted manually from each sugarcane stalk and distilled in a kabuto-kama (helmet-shaped) still. This small still can only distill 200L at a time. The slow, careful distillation process results in a limited production of this exceptional rhum.
Aroma: Subtle sugarcane fragrance
Taste: Initial freshness followed by a deep sweetness
Finish: Long-lasting, profound flavor
This white rhum was born from Master Distiller Inoue’s desire to “create a rhum using an Asian still for an Asian spirit.” During a visit to the Tatsumi Distillery, a craft gin producer in Gujo Hachiman, Inoue encountered the kabuto-kama still. Through Tatsumi, he obtained the blueprints and permission from Oishi Shuzo in Kagoshima.
LAODI aims to establish a style of rum-making that uses Asian stills in the native region of sugarcane.
The “k” on the label stands for “kabuto” (helmet).
LAODI Spiced Rhum Luang Prabang
45% vol. 750ml
A delicacy featuring exotic sweetness and a spicy kick
This spiced rhum is created by infusing three types of Laotian spices directly into LAODI’s white rhum. It uses cinnamon and Bird’s Eye Chili grown in the unique climate of northern Laos, characterized by significant temperature variations. Southern cardamom is also added, resulting in a rhum with an exotic sweetness and a pleasant spicy sensation.
Aroma: Expansive exotic fragrance
Taste: Sweet with a spicy kick
Finish: Pleasant, savory heat
Spices used:
- Cinnamon: Improves cold sensitivity
- Bird’s Eye Chili: Boosts metabolism
- Cardamom: Aids digestion and intestinal health
The spices are carefully selected from Luang Prabang in northern Laos, a lush town situated at the confluence of two rivers, including the Mekong. This former royal capital of the Kingdom of Laos, with its beautiful, distinctly Laotian townscape, was registered as a World Heritage site in 1995. It’s an area where pristine nature remains largely untouched and time flows gently.
The chili used, called “Mak Pet Noi” locally (meaning “small” in Lao), has a concentrated heat due to enduring temperature fluctuations. Its spiciness first spreads in the mouth, followed by the lingering sweetness of cinnamon and cardamom.
