Phraya Gold Rum from the Kingdom of Thailand

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Thailand is probably not the first country you think of when it comes to rum. Despite its lack of recognition in the general world it has the climate necessary to produce great growing conditions.

Intricate to Phraya rum is its linkage to the four elements: Fire, Earth, Air, and Water. Fire – the handmade oak barrels are charred to add additional flavor to the rum. Earth – The sugarcane grown in the rich soil of Nakhon Pathom Province. Air -The rum is aged slowly over cool water lagoons for 7 to 12 years. Water – It is distilled with water from the Ta Chin River.

On the nose there is a rich bouquet of sugary vanilla complemented by coconut. This is rounded out by spicy notes of figs, cloves, and a mashup of baking spices.

On the palate it has a balanced creamy sweetness. In addition there are notes of butterscotch and toffee with fresh cut pineapple as well as more coconut. On the finish it washes you in rich vanilla before finishing with a spicy dry woody character.

Its a well balanced and harmonious rum that stands up well to its Caribbean counterparts.
My one fault with this rum is that it is in the $50 price range. In my opinion there are a few rums that I would recommend first before suggesting this. Nevertheless, if you are a rum collector like me, then this is still one to add to your collection if just for that fact that it hails from Thailand and has some excellent packaging.

Green with Envy
2 oz Aged Rum (Phraya)
1/4 oz Coconut Liqueur (Kalani)
2 Dashes of Bitters
Rinse of Green Chartreuse
Combine the rum, coconut liqueur, and bitters in a mixing glass and stir with ice. Pour into a chilled old fashioned glass that has been rinsed (inside thoroughly coated and the excess poured off) with Green Chartreuse. Garnish with a twist of lemon peel

Retails for around $55
Review sample provided by represenatives of Phraya Rum

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