Chalong Bay Wild Fermentation is a special edition from the famous distillery in Phuket, Thailand. Made from pure cane juice, the rum is distilled in a copper still topped with a column, similar to those used for Armagnac.
But first, for this exceptional bottling, the juice from the first press was fermented in the wild. In other words, we gave free rein to the yeasts naturally present on the cane, instead of using selected strains. As a result, fermentation lasts longer and develops more aromas, while reflecting Thai terroir as closely as possible.
Nico's tasting notes
On the nose, the rum is immediately available and greedy, with a very vegetal profile, but also fruity and floral. Ripe exotic fruits deliver a juice enriched with leaves and various herbs.
Aeration reveals the cane in a very seductive light, with a rich citrus juice, particularly lime. The cane juice is also delicately tinged with lemongrass, with occasional accents of zest.
The entry into the mouth is fluid and easy, with a velvety cane that glides gently over the palate. It carries flavors of chestnut, melted cane sugar, and in the background a concentration of steamed artichoke and very slightly iodized notes.
The finish unfolds with powerful aromas of olive brine and fermented vesuvius.
"The wild side of this rum is above all a faithful, natural reproduction of the sugar cane..."
In cocktails
Find Chalong Bay Wild Fermentation in our Airmail recipe.
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