Raw material and flavour

Fresh-cane lift, shaped by tropical ex-bourbon ageing.

Fresh UT-3 cane juice ferments with wine yeast before double batch distillation under vacuum. The distillate matures for a minimum of three years in ex-bourbon casks, without colouring or added flavour.

CaneUT-3

PressFirst press

DistillationVacuum · twice

CaskEx-bourbon

AgeingMinimum 3 years

The IWSC 2020 Gold 95-point award belongs to LAODI S.Brown Rhum 45%, not this 42% expression.

From field to bottle

Double vacuum distillation followed by tropical cask ageing.

Fresh-cane fermentation

First-press juice ferments with wine yeast in stainless steel.

Double vacuum distillation

A 1,500-litre stainless batch still preserves fruit while refining the spirit.

Tropical maturation

At least three years in ex-bourbon casks build amber depth, spice and dried-fruit tone.

Inside the glass

Honeyed cane, dried fruit and polished oak spice.

Honey and maple-like cane sweetness open into plum, apricot, pineapple and ripe apple. Nuts, coffee, cocoa and vanilla add depth; tea and custard notes carry a smooth finish.

HoneyDried fruitCoffee and cocoaTea

How to serve

A versatile aged rum for slow sipping or restrained mixing.

Neat

Room temperature reveals the dried-fruit and tea-like layers.

On one large cube

Slow dilution softens the oak while preserving cane sweetness.

Rum Old Fashioned

Use modest sugar so the rum's maple, cocoa and fruit remain central.

Verified recognition

Only distinctions verified for this exact expression are shown.

2019

Tokyo Whisky & Spirits CompetitionSilver · Category Winner

2023

Women's International TrophyGold · Dark Rum

Food affinities

Honeyed cane and dried fruit from cask ageing, in four directions

The food affinities for LAODI Brown Rhum are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the honeyed sweetness, dried fruit, and coffee and cocoa depth that a minimum of three years in ex-bourbon casks brings, they are organised into four directions.

Oak-derived vanilla and nut aromas meeting baked sweetsCandied chestnuts (kuri no shibukawani), khao niao dam (black sticky rice dessert), pecan pie. The vanilla and nut aroma from cask ageing overlaps with the aroma of baked sweets built on nuts.

Concentrated dried fruit meeting sweet-savoury braisesBeef tendon simmered in red wine, panang curry, beef bourguignon. The concentrated dried-fruit character reminiscent of plum and apricot runs in the same direction as sweet-savoury braised dishes.

Coffee and cocoa roast meeting charcoal-grilled aromasRoasted duck, neua yang (Thai charcoal-grilled beef), coffee-rubbed grilled beef. The roasted character reminiscent of coffee and cocoa runs in the same direction as the char of grilling over open flame.

Tea and custard on the finish alongside sweet dessertsHojicha pudding, look choop (mung-bean sweets shaped like fruit), crème brûlée. The smooth tea and custard character on the finish sits alongside sweet desserts of a similar texture.

Food-pairing theory notes that oak-derived vanilla and roasted aromas tend to resonate with the aroma of baked sweets and charcoal-grilled food. These suggestions are a hypothesis built on that structural cue, 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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