The journey begins in the Terai region, where sugarcane is harvested from January to March. This cane is then crushed to extract molasses—the foundation of Khukri Rum. This step captures the pure sweetness of Nepal’s fertile land, setting the stage for the rum’s distinctive flavour.

The extracted molasses undergoes fermentation and distillation in the Terai region. This initial process results in the raw spirit of our rum, which is carefully monitored by our master blender. He meticulously determines the perfect moment for the cut, ensuring the spirit captures the desired balance of notes. Once perfected, the spirit then travels to Kathmandu for the next phase of its journey.

What sets Khukri Rum apart is our unique method of extracting flavours. We use a selection of ingredients sourced from Nepal, including cinnamon, cardamom, star anise, prunes, raisins, and other spices and fruits. These ingredients are carefully processed in-house using a non-mechanical extraction method, ensuring that their essences are captured in their purest form. This meticulous process, followed by an aging period, allows the rich and complex flavours to develop, setting Khukri Rum apart as a truly exceptional spirit.

Upon arrival in Kathmandu, the distilled rum is infused with these extracted flavours and undergoes a continuous aging process that extends well beyond five years. Each blend is aged for a specific period, carefully determined by our master blender, who ensures that the natural taste profiles develop to their fullest potential. This process allows each blend to acquire its unique character, adding depth and complexity to the final product. The master blender then blends these aged rums, creating a final product with rich layers of flavour and a distinct signature that sets Khukri Rum apart.

Khukri Rum’s distinct appearance and additional tones come from our homemade caramel, crafted using a traditional Nepalese method. We burn local sugar in small batches, creating caramel in a process that is far from industrial—it’s done in a traditional kitchen setting. This natural caramel, rich with the essence of the smoke and the environment in which it’s made, is then added to the rum, ensuring consistency in colour and adding a handcrafted touch to every bottle.

The rum is aged in Nepal’s Shorea Robusta (Salwood) casks and vats, depending on the blend. Salwood is native to the region and is valued for its natural properties, which impart unique qualities to the rum as it matures, enhancing its flavour profile in a way that is distinct from the oak casks traditionally used in the industry. While Shorea Robusta remains our primary choice, we also explore other woods, including oak and smoked varieties, to create unique blends under our cask series. Our regular rum matures in vats, while special series undergo an extended maturation period in casks, ranging from 8 months to an exceptional 30-40 years.

After the rum has matured, it undergoes blending and filtration to ensure its purity. It is then bottled with precision, untouched by human hands, to preserve its integrity and quality.

From the fertile fields of the Terai to the towering peaks of the Himalayas, every step in the making of Khukri Rum is a testament to our commitment to quality and craftsmanship. Each bottle tells the story of Nepal’s rich heritage, our dedication to excellence, and the unique processes that make Khukri Rum a truly unparalleled experience.