There’s something special about exploring a country by tuk-tuk. It’s chaotic, a little unpredictable, and full of unexpected stops—kind of like a good adventure should be. That’s exactly how I found myself rolling through Phnom Penh, dodging traffic and street vendors, on my way to Cambodia’s first premium rum distillery: Samai.
I had first heard about Cambodian rum through the Velier Flag Series Cambodia (RX17324), which had piqued my curiosity. So, when I realized that Samai was right along my route, I decided to reach out and see if I could visit. Unlike the usual big-name distilleries we all read about, this felt like an opportunity to explore something truly off the beaten path.
A Warm Welcome & A Local Twist
After sending a message, I got a friendly reply from Connor Cheney Kirsch, Samai’s Business Development & Export Manager. Due to his German roots he even offered to give us the tour in German—not something I expected in Cambodia! The visit was planned as a full experience: a distillery tour, a deep dive into the production process, and finally, a tasting that included both their core lineup and some exciting cask-strength samples straight from the warehouse.
But here’s something that stood out right away: Samai isn’t just another expat-run distillery. They have a strong commitment to Cambodia’s roots, even hiring a Cambodian woman as their master distiller – Moang Darachampich. Trained by experts from abroad, she ensures top-quality production while reinforcing Samai’s deep connection to local traditions and ingredients.
A Look Inside Samai Distillery
Tucked away in Phnom Penh, Samai started in 2014 as Cambodia’s first premium rum producer. Their mission? To create high-quality, locally-crafted rum that showcases the unique character of Cambodian sugarcane. Unlike the mass-produced rums flooding the market, Samai is a small-batch operation, with an annual production of just 26,000 bottles - meaning every drop is made with care.
How Samai’s Rum is made
Their process is a mix of traditional techniques and modern creativity:
• Molasses Sourcing: Everything starts with Cambodian sugarcane, processed into molasses and fermented for 5–6 days—long enough to develop deep, rich flavors. Unlike some craft distillers, they’re not chasing high ester production but instead focusing on balance.
• Distillation: They use two pot stills for rich, complex rums and a configurable column still for more refined hybrid distillations.
• Aging: The rums mature in a variety of casks, including ex-Bourbon, ex-Sherry, French and American oak barrels, where Cambodia’s tropical heat accelerates the aging process. For their core range, Samai blends different-aged rums for consistency. However, their single-cask program is expanding, with longer-aged releases planned for the future.
And then came the fun part—the tasting.
The Rums: What’s in the Glass?
We kicked things off with Samai’s core range:
• Samai Aged White Rum– 41%, aged for at least 2 years in ex-Bourbons barrels then filtered with activated charcoal.
A more complex note as you would expect from a white rum, of course due to its production process. Tasting notes: coconut, ripe banana, dried fruits and floral notes.
RX23717
(This one is different to Samais White Rum RX5815)
• Samai Gold Rum – 41%, aged for up to 4 years in variety of casks, including ex-Bourbon, ex-Sherry, French and American oak barrels, this is a smooth, easy sipper with warm woody oak notes, honey, vanilla, chocolate, and spice.
RX831 (add on here, Rum has added honey (but no added sugar), which lead to the sweetness. RumX raters of course tend to punish this)
• Kampot Pepper Rum – 41%, Infused with locally grown Kampot pepper, it’s aromatic, spicy, and surprisingly well-balanced. Definitely a unique rum that works beautifully in cocktails. Same here, added honey, rates are affected.
RX1909
• Samai XO Limited Edition – 10th Anniversary, 6y Single Cask 47%
Warm wood and vanilla, again well balanced with more power due to its higher ABV.
Compared to the previous 2 rums, no added honey here. Sold (and now sold out) in Cambodia on site only.
RX23725
• Samai PX Limited Edition – Aged in Pedro Ximénez sherry casks, this one is rich, dark, and full of dried fruit sweetness. Contains an undefined blend-share of PX. Mostly sold in Cambodia on site only.
RX23739
But the real eye-openers were the single cask and experimental rums. Samai’s barrel program is expanding, and they’re sitting on some seriously exciting stock. We got to try a few cask-strength samples straight from the barrel—rums that are still aging and waiting for their moment to shine. And trust me, if what we tasted is any indication, Samai has some absolute bangers coming in the next few years.
Experimentations
Samai isn’t afraid to test boundaries. They’ve experimented with cask finishes like Pedro Ximénez, virgin oak, and sherry, adding complexity to their rums. While their core lineup is their foundation, the real excitement (IMO) lies in their growing single-cask program, which promises some truly standout releases in the future.
Drinking Samai: Cocktails & Signature Serves
Samai’s rums are just as enjoyable neat as they are in cocktails. Their Phnom Penh tasting room serves signature drinks tailored to each rum, making it a great place to experience their versatility. Whether you’re a purist or a cocktail lover, Samai delivers on both fronts. My Girlfriend joined me on this fantastic tasting, but even as a consistent non-alcohol drinker (due to its taste) she then enjoyed a botteled rum cocktail sold premixed in bottles. Needless to say, that we stocked up our home inventory with this bottle as well.
Samai’s Role in the Rum World
Since 2014, Samai has put Cambodian rum on the map, building a strong reputation both locally and internationally. With a commitment to quality, a focus on local ingredients, and an expanding barrel program, they’re shaping up to be a serious player in the craft rum scene. For those looking beyond traditional rum regions, this is a distillery to watch.
Final Thoughts
Visiting Samai was more than just a distillery tour—it was a discovery paired in good company, we felt very welcomed. Cambodia isn’t the first place you’d expect to find great rum, but Samai is proving that location isn’t a limitation.
Between the local ingredients, small-batch craftsmanship, and an expanding single-cask program, this distillery is one to keep an eye on. And if you ever find yourself in Phnom Penh Cambodia, take my advice: hop in a tuk-tuk, head to Samai, and taste what’s brewing in Cambodia’s rum scene. You won’t regret it.
). Amazing!
, by far the best representation of rum distillery experience, concise, but with an essence, without loosing the point 
at any time 