In Vietnam, a new story of craftsmanship is unfolding, one distilled from sunlight, soil, and spirit. From the lush sugarcane fields of the Mekong Delta emerges a refined expression of Southeast Asian artistry: Vietnamese craft rhum, where French savoir-faire meets local soul.
Leading this refined movement are Rhum Belami and Sampan, two pioneering distilleries redefining what rhum can be. Their founders — visionaries with French roots and Vietnamese hearts — are fusing traditional distillation expertise with native ingredients to create a spirit of both elegance and authenticity.
At the helm, Roddy Battajon, founder of Rhum Belami, draws inspiration from his grandmother’s meticulous rhum-making rituals. His rhum begins with the land itself, sustainably grown Black Stem and ROC16 sugarcane from the fertile Mekong Delta. “Rhum,” he believes, “is not just about taste, but about terroir, about telling the story of the earth it comes from.” Working closely with farmers who nurture the soil without pesticides, Roddy ensures that each drop celebrates Vietnam’s natural integrity.
His innovation continues in fermentation, where instead of using chemicals, he relies on native tropical fruits and botanicals such as calamansi and fermented pineapple to create natural acidity. The result is a rhum both elegant and distinctive, vibrant yet sophisticated, rooted in tradition yet crafted for the modern connoisseur.
Rhum Belami embodies a philosophy of respect, artistry, and vision. It’s not just a drink; it’s a movement, one that captures the essence of Vietnam’s landscape, craftsmanship, and spirit of renewal, poured gracefully into every glass.