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| Chalong Bay | |
| White rum | |
| Fresh, citrusy, notes of lemongrass | |
| Sugarcane molasses, water, yeast | |
| 70 cl | |
| 40.0% | |
| Short or absent | |
| Continuous distillation or pot still | |
| Cold filtration | |
| Transparent | |
| Cocktail, mixing, fresh |
It is particularly suited to cocktails where freshness is the star: mixed with tonic water or in lighter versions of mojito and daiquiri it accentuates the citrus‑menthol note of lemongrass. Also excellent with seafood, light Asian cuisine or citrus salads, when you want a pairing that cleanses the palate and highlights delicate spices. Serve well chilled or over ice; moderate measures keep the balance and make it a practical, characterful ingredient both at the bar and at home.
Chalong Bay
Discover the spirits, production style and story of Chalong Bay.
Distillation
Distillation in a copper pot still imported from France (Armagnac style), carried out in small batches; some flavored series are produced by vapour infusion of botanicals during distillation.
Ageing
The core range consists of white rums briefly rested (the producer indicates a minimum rest of 8 months before bottling); there are also aged/finishing expressions ('Double Barrel' and American-style variants) which include maturation/finishing in casks.