Samai Kampot Pepper Rum is a spiced rum from Cambodia. The rum is made from local molasses, and distilled in pot-stills and columns. It is then matured for 6 months in the presence of Kampot pepper. This pepper comes from a unique terroir, which has even earned it a PGI since 2010. It offers a highly aromatic character, both fruity and vegetal, subtly rounded in this spiced rum that can be enjoyed in cocktails, of course, but also on the rocks.
Nico's tasting notes
The first nose is taken by a superb pepper, highly aromatic but never pungent. It's one of those exotic peppers that could be enjoyed on its own, with notes of citrus peel and incense.
On the palate, the rum is fluid but not too sweet. It gives way entirely to pepper, which immediately expresses itself with a touch that slightly numbs the taste buds. It carries slightly earthy, slightly woody aromas, but above all perfumes that take us far away.
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