Raw material and flavour

Sweetness drawn from cane itself, not added sugar.

A 63% white-rum base receives whole fresh sugarcane for six months. French-oak contact builds aroma before three years in ex-bourbon casks; no caramel colouring, artificial sweetener, flavouring or dosage is used.

Base63% white rum

InfusionFresh cane · 6 months

Oak aromaFrench oak

AgeingEx-bourbon · 3 years

AdditionsNone

The “S” means Sweet. Awards earned by LAODI Brown Rhum 42% are not attributed to this 45% expression.

From field to bottle

Infusion, oak aroma and tropical cask maturation.

Make the white-rum base

Fresh cane juice ferments with wine yeast and is distilled into a 63% base.

Infuse fresh cane

Whole fresh sugarcane remains in the spirit for six months, contributing natural cane sweetness and extract.

Age in ex-bourbon

After French-oak aroma is introduced, the spirit matures for three years in ex-bourbon casks under tropical conditions.

Inside the glass

Raisin, nutty sherry and dark cocoa, with a long spiced-bread finish.

Rich raisin and nutty, sherry-like aromas lead into bittersweet dark cocoa. The finish recalls warm spiced fruit bread, with mature sweetness that remains defined rather than sticky.

RaisinNutty sherryDark cocoaSpiced fruit bread

How to serve

A measured after-dinner pour with room for slow evolution.

Neat

A tulip-shaped glass concentrates dried fruit, cocoa and oak spice.

After dinner

Serve at room temperature in a restrained pour and allow air to open the aroma.

With a cigar

Cocoa and dried-fruit depth form a natural bridge to cigar aroma.

Verified recognition

Only distinctions verified for this exact expression are shown.

2020

IWSC LondonGold · 95 points

Food affinities

Raisin and sherry, in four richer directions

The food affinities for LAODI S.Brown Rhum are not combinations officially presented by the producer, but a reading drawn from the characteristics recorded on this page. Built around the dense sweetness reminiscent of raisin, nutty sherry and dark cocoa that comes from infusing fresh cane for six months, then ageing three years after French-oak contact, they are organised into four directions.

Raisin sweetness meeting sweet-savoury braisesBeef simmered in miso, khao kha mu (braised pork leg), pork belly stew. The dense sweetness reminiscent of raisin runs in the same direction as sweet-savoury braised dishes.

Nutty sherry meeting nut-forward dishesWalnut miso dengaku, yam thua phu (winged-bean salad with roasted nuts), Waldorf salad. The nutty, sherry-like aroma overlaps with the aroma of dishes built around nuts.

Dark cocoa on the finish meeting rich dessertsBrown-sugar warabimochi, sangkhaya fak thong (pumpkin custard), dark chocolate mousse. The bittersweet dark cocoa on the finish runs in the same direction as rich chocolate-based desserts.

A spiced-bread finish alongside warm spiced sweetsSweet chestnut paste (kuri kinton), bua loi (rice dumplings in ginger coconut milk), gingerbread. The mature, spiced-bread-like finish sits alongside warm sweets built on ginger and spice.

Food-pairing theory notes that the concentrated sweetness and roasted character built by ageing tend to layer well with dishes carrying sweetness in the same direction. 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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