Chalong Bay Spiced Series (White Spiced) (700 ml)

When Marine Lucchini and Thibault Spithakis founded Chalong Bay in 2012, they imported a 40-year-old copper Armagnac alambic from France to Phuket's south-east coast — deliberately routing European distillation craft back to the ancestral homeland of sugarcane itself. The White Spiced expression extends that inversion further: Thai botanicals are introduced not by maceration but by vapour infusion through a flavour basket mounted on the alambic, a technique lifted directly from gin production, carrying lemongrass, cinnamon, and Thai sweet basil through the distillate as rising vapour rather than steeping them in finished spirit.

The base is 100% first-press juice of a single indigenous Thai sugarcane variety, pressed and fermented within approximately six hours of hand-harvest — no burning, no chemical inputs — on partner farms across Thailand. Fermentation runs in stainless steel with a selected yeast strain. The new-make exits at approximately 65–73% ABV before progressive dilution to bottling strength with no wood contact, preserving the raw tropical-vegetal character of the cane. Thai alcohol licensing law prohibits the word 'rum' on the label; bottles are legally designated 'The Spirit of Phuket distilled from 100% pure sugarcane.' The botanicals read as distinctly regional — the lemongrass is unmistakably Malay Peninsula, not Caribbean — making this a spiced spirit with no credible geographic peer.