Asian Rums | Buy the best Asian rums

All our rums from Asia

A vast continent still little known in terms of rum, Asia nevertheless conceals a few gems. Sugar cane has been present there for millennia, in Indonesia, in India since 8000 BC, in China or even in Japan from the 9th century. Rice is widely used in the production of different spirits. Thus we can cite the arack of batavia produced in Java, which is a sugar cane alcohol for which a red rice yeast is used during fermentation. Japan, renowned for its sake and whisky, produces excellent rums in the south of the archipelago on the island of Okinawa. Thailand, Viet-Nam and Taiwan produce remarkable pure cane juice rums. The production of molasses rum is mainly consumed there. The Philippines has a varied production of dry or sweet rums. Finally, India, one of the largest sugar cane producers in the world, regulated its rum production in 2019 to come closer to the definition we know in Europe and the Caribbean.

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Asian Rum is an underrated alcohol that deserves to be discovered. This spirit, derived from the fermentation and distillation of sugarcane juice, offers a wide variety of flavors and production techniques. In this article, we invite you to explore the various aspects of this Asian spirit.

The Origins of Rum in Asia

Rum is commonly associated with the Caribbean and Latin America, but there are also distilleries in Asia. Indeed, countries like the Philippines, Thailand, and Indonesia have a long tradition of producing this type of alcohol due to their climate conducive to the cultivation of sugarcane. The Asian region has also been influenced by European colonization, particularly French and Spanish, which fostered the development of rum production.

Different Names for Asian Rum

In Asia, rum is known by different names depending on the countries and local specifics. In the Philippines, it's referred to as "Tanduay," while in Indonesia, it's named "Batavia Arrack." In Thailand, the term "Chalong Bay" is used to denote local rum. All these designations contribute to the richness of the Asian rum offerings.

The Expertise of Asian Distilleries

Asian distilleries have developed a true expertise in rum production, blending traditional techniques with modern innovations. Fermentation and distillation methods vary from one country to another, resulting in a diverse array of Asian rums.

Asian Fermentation and Distillation Methods

Fermentation of sugarcane juice is typically carried out using local yeasts, which impart specific aromas to the rum. In some cases, rice or molasses are also used to fuel fermentation. The duration of fermentation can vary from a few days to several weeks, depending on local traditions and the desired aromatic profile.

Asian rum distillation often takes place in traditional copper pot stills, which yield a more flavorful alcohol. There are also distilleries equipped with more modern stainless-steel stills, ensuring better impurity control during distillation.

Rum Aging: Balancing Tradition and Innovation

Aging is a crucial process for enhancing the quality and complexity of Asian rum aromas. It's typically carried out in wooden casks, such as oak or teak, which add spicy and woody notes to the rum. Asian distilleries also master solera aging techniques, inherited from Spanish traditions, which involve blending different vintages to achieve a more uniform rum.

Some distilleries go even further by experimenting with innovative methods like underwater or high-altitude aging, resulting in unique flavors.

Tasting: How to Enjoy Asian Rum

To savor Asian rum, it's recommended to serve it at room temperature in a tulip glass or a tasting glass. Take the time to savor the aromas of the rum before tasting it, then let it linger in your mouth for a few moments to fully perceive the balance of different flavors. Finally, don't hesitate to compare different Asian rums to discover the full diversity of this lesser-known spirit!