Chalong Bay Tropical Note Series Cinnamon (700 ml)

Founded in 2012 by Marine Lucchini and Thibault Spithakis, Chalong Bay was built on a deliberate philosophical inversion: applying a 40-year-old Armagnac copper alambic, imported from France, to sugarcane juice in Southeast Asia — the crop's ancestral homeland — reversing the colonial direction of rum knowledge. The Cinnamon expression belongs to the Tropical Notes sub-range, where Thai botanicals are introduced not by maceration but by vapour infusion through a flavour basket mounted on the alambic, a technique borrowed directly from gin production, meaning the cinnamon is carried into the spirit as aromatic vapour rather than steeped into the base liquid.

The base spirit is distilled from 100% first-press juice of a single indigenous Thai sugarcane variety, hand-harvested without burning and pressed within approximately six hours of cutting, from partner farms across Thailand cultivated without chemical fertilisers. The core white spirit is rested in stainless steel for a minimum of eight months with slow progressive dilution to 40% ABV — zero wood contact, preserving the clean tropical-vegetal character of the cane before the botanical layer is applied. Thai alcohol licensing law prohibits the word 'rum' on the home-market label; bottles are designated 'The Spirit of Phuket distilled from 100% pure sugarcane,' making this one of the few rums in the world legally barred from its own category name in its country of origin.