LAODI LUANGPRABANG Spiced Rhum
Whole cinnamon, bird's-eye chilli and cardamom steep for one year in LAODI white rum, building heat first and fragrant sweetness after.
Three Lao spices, infused whole rather than redistilled.
Cinnamon and bird's-eye chilli come from Luang Prabang; cardamom comes from southern Laos. They steep directly in LAODI white rum for one year, without barrel ageing, added colour, flavouring or sugar.
A full year for spice to move into the rum.
Make the white rum
Fresh sugarcane juice is fermented and distilled at Naxone.
Add whole spices
Cinnamon, chilli and cardamom are introduced directly to the spirit.
Macerate for one year
Long maceration integrates heat, fragrance and natural spice sweetness without redistillation.
Chilli heat first; cinnamon and cardamom sweetness after.
An exotic spice aroma opens the glass. Bird's-eye chilli gives the first pulse of heat; cinnamon and cardamom arrive later with aromatic sweetness, leaving a warm, savoury finish.
Use dilution to tune the balance between heat and perfume.
A small pour shows the sequence from chilli heat to sweet spice.
Soda lifts cinnamon and cardamom while making the chilli line lighter.
Keep garnish minimal so the three-spice structure remains clear.
Heat first, sweet spice after, in four directions
The food affinities for LAODI Luangprabang Spiced Rhum are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the sequence in which the spirit unfolds — chilli heat first, then the sweetness of cinnamon and cardamom — after macerating Luang Prabang cinnamon, bird’s-eye chilli and cardamom from southern Laos for a full year, they are organised into four directions.
These suggestions are a hypothesis built around matching the weight and warmth of dish and drink, together with structural overlaps in aroma, and are not an official recommendation from the producer
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.
Continue through the rum collection in English.
Contact Bacchus Global for product documentation, availability and trade information.
