Raw material and flavour

Three Paksong spices, composed for dryness rather than sweetness.

Ginger, black pepper and cardamom from Paksong and the Bolaven Plateau are macerated in LAODI white rum. There is no redistillation, barrel ageing, added colour, flavouring or sugar.

BaseLAODI white rum

LeadGinger

FinishBlack pepper

BalanceCardamom

StyleDry and crisp

Paksong is the origin of the spices. The sugarcane and distillation belong to LAODI's Naxone estate and distillery.

From field to bottle

Whole spices infused directly into white rum.

Make the base

LAODI ferments and distils fresh sugarcane juice at Naxone.

Select three spices

Ginger supplies energy, black pepper gives length and cardamom softens the centre.

Macerate without redistilling

Direct maceration retains the natural profile of each whole spice.

Inside the glass

Ginger-led, peppery and dry, softened by cardamom.

Ginger gives the first aromatic thrust and a full centre. Black pepper carries the dry finish; cardamom softens the transition without turning the rum sweet.

GingerBlack pepperCardamomDry finish

How to serve

Three simple serves, each changing the spice balance.

Soda · 1:4

One part rum to four parts soda keeps ginger aromatic and the finish dry.

Unsweetened ginger ale

Reinforces ginger without adding a layer of sugar.

Hot water · 1:3

Warm dilution lifts cardamom and lets pepper recede into the finish.

Food affinities

Ginger and black pepper, in four dry directions

The food affinities for LAODI Paksong Spiced Rhum are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the dry, crisp structure that comes from macerating whole Paksong ginger, black pepper and cardamom directly, without redistillation or added sugar, they are organised into four directions.

Ginger’s edge meeting fermented aromasPork shogayaki (ginger-fried pork), naem (Thai fermented pork sausage), sausage platter with sauerkraut. The sharp aroma from ginger runs in the same direction as the complex aromas of fermented food.

Black pepper’s dry cut alongside charcoal-grilled aromasGrilled salted beef tongue, moo ping (grilled pork skewers), pepper steak. The dry finish from black pepper stands alongside the aroma of charcoal grilling and a seared crust.

Cardamom’s gentle sweetness meeting dairy richnessSesame tofu, kanom mo kaeng (Thai coconut custard), panna cotta. The gentle sweet aroma of cardamom holds the richness of dairy without weighing the dish down.

A lean, dry skeleton that does not collide with strong spiceMapo tofu, pad kaphrao (chicken stir-fried with basil), Cajun-spiced chicken. With fewer taste elements of its own, as a distilled spirit, this is ground where it does not meet strongly spiced food head-on.

Food-pairing theory holds that dishes with strong heat are often met more successfully by a drink with fewer aromatic elements and a lighter structure. These suggestions are a hypothesis built on structural overlaps in aroma and the compatibility that a leaner profile allows, and are not an official recommendation from the producer

Pairing guide — Shochu & Selected Spirits

The maker

Fresh sugarcane, distilled in the landlocked heart of Laos.

LAODI was founded in 2006 by Japanese founder Ikuzo Inoue with Lao partner Sihatta Rasphone. At Naxone in Vientiane Capital, the team grows sugarcane, presses it after harvest and distils the fresh juice on site.

Official LAODI website (Japan) →

Founded2006

LocationNaxone, Vientiane Capital

CompanyLao Agro Organic Industries Limited

Raw materialFresh sugarcane juice

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LAODI PAKSONG Spiced Rhum