A rare encounter between two latitudes.
The first rhum agricole made from pure cane juice in Cambodia — grown by small local farmers, cut by hand, pressed within the day, and distilled in copper alambics carried from Alsace. No additives, no added sugar, no shortcuts.
Ampov's cane grows in the fertile plains east of the capital, on a family farm that cuts every stalk by hand and delivers it to the press within a day or two of harvest. The variety is Cambodia's own — an aromatic, spice-toned cane known locally as "Poivre," grown for chewing rather than sugar. No pesticides. No burning. No delay between field and press.
Founder Ralph Meyer trained in the distilling houses of Lorraine and Cognac before bringing two copper pot stills — Holstein and Gillain — from Alsace to Phnom Penh. Long fermentations and a strict cut of the heart shape every batch, which rests for months in open glass demijohns before select cuvées move on to age in the tropical warmth of the Sabai cellar, on the banks of the Mekong.
A great rhum begins with a fair relationship with the land and the people who work it. Sustainability runs through every stage of the process.
A guided two-hour tour through the stills and the ageing cellar, ending in a tasting. Phnom Penh, by reservation — visites@ampovdistillery.com