LAODI Passion fruit
Golden passion-fruit pulp, separated by hand from fruit grown in Laos without pesticides, is macerated in LAODI's own white rum. Tropical aroma, vivid acidity and rich sweetness come together in this fruit liqueur.
Layering white rum with passion fruit from the Bolaven Plateau.
The passion fruit is grown without pesticides on the Bolaven Plateau in southern Laos, about 1,200 metres above sea level. The fruit is washed, its golden pulp is separated by hand, and the pulp is macerated in LAODI's own white rum.
Golden pulp, used in full and macerated in white rum.
House-made white rum
LAODI's own white rum is used as the base.
Prepare the fruit by hand
The passion fruit is washed and its golden pulp is separated by hand.
Macerate the pulp
The separated pulp is macerated in white rum to build layers of aroma, acidity and sweetness.
Tropical aroma, vivid acidity and rich sweetness.
The nose opens with a rich tropical aroma reminiscent of ripe passion fruit. On the palate, vivid acidity meets full-bodied sweetness, followed by a lingering tropical-fruit finish.
Two serves recommended by the producer.
The producer recommends one part liqueur to three parts highly carbonated soda.
The producer also recommends serving it over ice.
Vivid acidity and ripe sweetness, in four directions
The food affinities for LAODI Passion Fruit are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the contrast between the vivid acidity and the rich, rounded sweetness that the Bolaven Plateau passion fruit brings, they are organised into four directions.
These suggestions are a hypothesis built on structural cues drawn from food-pairing theory — acidity suppressing richness, and the synergy created by shared aromatic notes — 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.
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