Cambodian distillery Samai (which means “modernity” in Cambodian) has released two rums.
How Samai Gold is made: ferment molasses, distill it in a copper still and make it age for at least one and a half years, using a sherry cask for the finishing touch. Bottle it at 40%.
Samai Kampot Pepper is more surprising: this one is made by infusing Kampot pepper for 6 months, a celebrated pepper with geographical indication status.
Samaï Gold
70 cl – 40%
Samaï Kampot Pepper
70 cl – 40%