Rhum Belami

17/07/2026

13/07/2026

Every bottle begins long before the first drop leaves the still. It begins here, a river, a boat. Fresh-cut Vietnamese sugarcane carried home with the tide. No shortcuts. No concentrates. Just the raw ingredient that will become the soul of our rum.
People often see the finished bottle and speak about aging, barrels or awards. But the real story starts upstream, under the tropical sun, where craftsmanship is measured by patience rather than speed.
This is Vietnam through our eyes—not a postcard, but a living landscape that inspires everything we create.
From the Mekong to the glass. From sugarcane to spirit. Crafted with purpose. Crafted by hand.
Rhum Belami — Crafted in Vietnam.

29/06/2026

Taiwan, We’re Coming 🇹🇼
從越南到台灣，一杯蘭姆酒的相遇。

Every bottle begins with Vietnamese sugarcane.
Every sip tells the story of Vietnam.

來自越南，融合法國 Rhum Agricole 精神，
帶你品味甘蔗最純粹的風土。

This July, we’d love to share that story with you.

🏆 World Rum Awards 2025 Bronze Medal
Euphoria XO

台北烈酒暨白色酒展 2026.07.03-07.06
📍 Booth I218

我們在這等你們！
Discover Vietnam through rhum

Looking for importers and distribution partners in Taiwan.

尋找志同道合的台灣合作夥伴

We believe great spirits deserve great partners.

If you share the same passion,
let’s have a conversation.

如果你也相信，一款好的蘭姆酒值得被更多人認識，
歡迎來 Booth I218 與我們聊聊

See you in Taipei.

20/05/2026

In the soft amber light of a late Saigon evening, linh moves with the precision of ritual rather than performance. Black gloves, steady hands, silence between gestures. A Negroni rests in front of her — not the original Italian version born in Florence in 1919 for Count Camillo Negroni, but a tropical reinterpretation shaped by Vietnam’s heat, sugarcane, spices, and darker esters.

The classic Negroni was built on equal parts gin, vermouth, and bitter aperitivo — sharp, herbal, aristocratic. A drink for slow conversations and long nights.
This version shifts the center of gravity.

BELAMI Euphoria XO replaces the gin with a deep Vietnamese agricole-inspired rum aged under tropical pressure. The bitterness remains, but now wrapped in notes of burnt sugarcane, cacao, tropical wood, overripe fruit, cinnamon, and warm fermentation esters. The orange twist becomes almost perfumed against the heat of the spirit. More sensual. More dangerous. Less European restraint — more tropical decadence.

The tiny white flowers placed delicately over the cocktail are intentional: softness above controlled chaos. Like Vietnam itself — elegant surface hiding intensity underneath.

The scene is not just a bartender making a drink.
It is modern Vietnamese mixology reclaiming classic cocktail culture through local identity, fermentation knowledge, climate, and craftsmanship.

Name: “Euphoria Negroni — Saigon Revisited”

Caption: A century-old Italian classic, reborn under tropical heat.
BELAMI Euphoria XO replaces gin with deep Vietnamese sugarcane character, transforming the Negroni into something darker, warmer, and dangerously smooth.
Saigon nights. Slow rituals. Controlled fire.

08/05/2026

Where the mekong carries stories older than cities.
Freshly cut sugarcane, weathered hands, red river boats and the last gold light of saigon melting into the water. This is not just Rhum this is memory, labor, resilience and vietnamese soul moving slowly with the tide. From cane fields to craftsmanship, every detail of Belami begins here.

08/05/2026

From tropical sugarcane fields to the glass !
the Rhum Belami Reserve collection — handcrafted in vietnam, shaped by time, climate, and passion.

24/04/2026

🇫🇷 French in HCMC Vietnam 🇻🇳 Rhum Belami Distillery

Book your tour now ! Epicurean or nothing.

17/03/2026

🎬 Today: the full journey in one frame.

From the field… to the crush… to the fire… to the barrel… to your hands.
No middleman. No compromise.No shortcuts.
Just 100% natural agricole rhum — alive, untamed, high-ester, full of character.
This is not production. This is craft and time captured in liquid.

A flashback of everything it took to get here.
And we’re not done yet 🇹🇼 taiwan — last dance, this summer, an immersive return at the taipei international spirits exhibition. A more intimate space, deliberately reduced —to create depth, connection, and discovery.
handcrafted editions, released for collectors and connoisseurs. Paired with a curated selection of food, designed to elevate every note.

16/03/2026

This is where the flavour begins.
Most people think rum flavour is built in the barrel.
In reality, it starts here — in the fermentation tank.
Inspired by the Jamaican philosophy of building flavour before distillation, we began experimenting with extended fermentations of fresh sugarcane juice at Rhum Belami Distillery in Vietnam. But instead of molasses and muck pits, the foundation here is extremely rich cane juice and time. This batch uses ROC16 sugarcane harvested at 25° Brix, fermented slowly for more than 30 days in tropical conditions.

The objective is simple:
allow yeast, bacteria and organic acids to create complexity before the still ever touches the wash.
During fermentation, alcohols and organic acids combine to form esters — the molecules responsible for much of rum’s aroma.

In this fermentation we see the formation of key aromatic esters:
• Ethyl acetate — bright pineapple lift
• Isoamyl acetate — ripe banana
• Ethyl butyrate — pineapple / mango
• Ethyl hexanoate — green apple and tropical fruit
• Ethyl octanoate — rich tropical sweetness
• Phenethyl acetate — floral honey notes

But ROC16 brings something more unusual.
Under long fermentation, the cane develops deeper compounds associated with fatty acids, phenolics and sulfur-derived aroma molecules.
These begin to express a profile rarely found in cane-juice rum:
earthy, mushroom, truffle and savory umami tones.
This combination of high-Brix cane, extended fermentation and tropical microbiology expands the aromatic spectrum far beyond simple fruit esters.
What emerges is something different:
not Jamaican rum,
not traditional agricole,
but a new expression of Asian sugarcane terroir.
This is where the flavour begins.

12/03/2026

First Article of 2026 by Cellar Bridge Magazine
10 years celebration