Malaysians are starting to pay more attention to rum, the spirit most commonly associated with warm tropical weather and pirates. As we become more sophisticated drinkers, so too does our thirst for new and exciting spirits. Speaking to Sai Charan, Venezuelan rum maker Diplomático's Asia Pacific ambassador, he lets us in on why rum is gaining popularity in Malaysia and around the world.
Above Sai Charan, Diplomático's Asia Pacific brand ambassador | Photo: Courtesy of Diplomático
Rum, the dark caramel coloured spirit made from sugarcane by-products, has been gaining traction in the Malaysian drinking scene for the past few years, thanks to its versatility and use in notable cocktails like the piña colada or the dacquiri.
Like whisky, not all rums are created equal, with many but not all rums being aged. Because of this, aged rum can yield complex flavours that can rival good Scotch single malt whisky, a drink commonplace in local bars.
We recently met with Sai Charan, Venezuelan rum maker Diplomático's Asia Pacific brand ambassador, to ask him why Malaysian drinkers should start paying more attention to rum, in a time when our cocktail scene is booming.
Above Diplomático Mantuano | Photo: Courtesy of Diplomático
