Thailand is one of the world\u2019s largest growers of sugarcane, but Thai rum\u2019s been a relative rarity in the U.S. until now. Shakara Rum, which made its American debut last year, draws its name from the Sanskrit word shakar<\/em>, honoring sugarcane\u2019s long history in Southeast Asia. This molasses-based rum is produced and matured in the central province of Nakhon Pathom. Its tropical origins become increasingly pronounced over the course of the 12 years the spirit spends in used bourbon barrels, with the intense heat and humidity concentrating the rum\u2019s character. Bottled without the use of sweeteners, colorants, or other additives, Shakara Rum offers potent aromas of honey, nuts, and toffee. <\/p>\n In the glass, it has a robust richness layered with tropical fruits and toasted coconut, and a buttery silkiness that teases out notes of vanilla, jasmine, and spice in the finish. It\u2019s just so good on its own. Though, of course, it\u2019d make a mighty Daiquiri<\/a> or Mai Tai<\/a>. $53.99, curiada.com<\/a><\/em><\/p>\n<\/a>
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