Drink of the Week: Shakara Rum

Thailand is one of the world’s largest growers of sugarcane, but Thai rum’s 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, honoring sugarcane’s 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’s character. Bottled without the use of sweeteners, colorants, or other additives, Shakara Rum offers potent aromas of honey, nuts, and toffee.

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’s just so good on its own. Though, of course, it’d make a mighty Daiquiri or Mai Tai. $53.99, curiada.com