SangSom is a Thai rum that gained great popularity in the 1980s, thankfully it is once again beginning to get a lot more attention internationally. SangSom is made from sugar cane molasses and is aged in oak barrels.
The nose is particularly aromatic whilst the flavour is distinctively mellow. It is no wonder that this rum has become so popular!
There are a few reviewers here describing this ambrosia, this nectar of the gods, as "rough", or "raw". What absolute nonsense! OK, we get it, you're super-sensitive and have the palate of a professional wine-taster. This is one of the finer, purer rums available. Rum, by nature, has a warm, sweet, smooth, kick to it. It's not Chablis, or single-malt whiskey. It's inexpensive and wonderful, and this is the finest rum you're going to find anywhere on the planet. So to all the snobs - kindly shut up and let the rest of us bask in the glow of SangSom!
Surprisingly refreshing and delicate Thai Rum. Has many Mount Gay similarities. So makes favourable points with us. Worth sipping as well as a good cocktail ingredient.
Rum is raw at first,then slowly developes into something quite nice would buy again.
Like a mixture of cheap whisky and cheap rum with overtones of burnt rubber and butt. A young spirit with all of the heads and tails of the distillation process left in, and a couple of dead rats by the taste of it. Difficult to even mask with a strong tasting mixer like coke or ginger. One to save for when the mother in law comes around ?
For some reason I thought this was awesome in Thailand. Time, distance and a greater love of my liver has made me re evaluate. It's OK but it is not special and it is rough. OK for cheap stuff. Just give it plenty mixer
