Interviews

Co-Founder at Rare Spirits Society and Samai Distillery: ANTONIO LOPEZ DE HARO

Published by
Joselina Rodriguez Osuna

TRL: Who is Antonio Lopez de Haro?

I’m an entrepreneur and a rare rum explorer. I co-founded Samai Distillery, Cambodia’s first premium rum distillery & brand, and Rare Spirits Society, an exclusive global community of rum explorers. My journey into rum began years ago, fueled by a deep love for travel, culture, and the stories behind each bottle. Most recently, I got certified as a Ronmelier by completing the Diplomado en Ciencia y Tecnología en Bebidas Alcohólicas Destiladas: Ron, from la Asociación Iberoamericana de Ronmeliers and the Universidad Central de Venezuela, which has further deepened my expertise in rum-making and rum appreciation.

TRL: What does the rum mean to you? What made you fall in love with rum and when did it happen?

Rum is much more than a spirit. It’s about the history, culture, and soul of the regions it comes from. My love affair with rum began at a young age, as I am from Venezuela, and this is the spirit I grew up with. But my first entry into the world of rum was when I co-founded Samai Distillery in Cambodia, with Daniel Pacheco, back in 2014. Cambodia is full of sugarcane but had no local rum, which did not make sense to us, so we embarked on the mission to create its first rum distillery & brand. It wasn’t just about crafting a unique rum where it didn’t exist; it was about connecting with the heritage of Cambodia, the sugarcane, and its people.

Since then my passion has only grown, especially through Rare Spirits Society, co-founded with Luigi Rockets, which connects rum people all over the world, currently with almost 700 members from 35+ countries. With Rare Spirits Society, we travel the world through our Rum & Travel Documentary Series. For me, to fall in love with rum, you must fall in love with its country.

TRL: Three essential characteristics that define the rum according to your perspective.


• Culture: Each rum bottle tells a unique story of its origin, climate, and traditions. It is a representation of the country’s idiosyncrasy.
• Complexity: From the sugarcane to the fermentation process, distillation techniques, to the barrel aging, rum is rich in its many layers.
• Versatility: Rum can be everything from a casual sipping spirit to the foundation of sophisticated cocktails.

TRL: What is the most important contribution you have made to the rum industry?

Putting Cambodia in the Rum World Map. Co-founding Samai Distillery is one of my first major contributions, building the country’s first distillery from scratch, and introducing premium rum from Cambodia into the world. Today, through Rare Spirits Society, we blend exploration, rare rums, and community, providing a platform where both rum lovers and spirits makers can connect on a deeper level. We have already released on YouTube our first episode in Cambodia, and in 2025 we are already planning to film the next episodes in Venezuela, Brazil, Jamaica, and many more.

TRL: Benefits that the rum industry has given you.

The rum industry has opened doors to global friendships, endless learning, and unique experiences. It has taken me to the most remote parts of the world, where I’ve had the privilege of learning from master distillers, producers, and rum experts. Personally, it’s also been an adventure in itself, whether through co-founding Samai Distillery or leading the Rare Spirits Society’s exclusive expeditions.

TRL: What’s another thing you are passionate about, in addition to rum? Why?

Traveling and exploring. This is something we highlight in our Rum & Travel Documentaries, where we uncover the spirit behind each rum by exploring the landscapes, traditions, and people of the countries we visit. It’s not just about the liquid in the bottle—it’s about the journey that brought it there. I want to share these experiences and travel together with our members.

TRL: What is your favorite place for drinking rum?

My favorite place to drink rum is wherever the story of that rum can be told. It could be on a tropical beach in Cambodia sipping a fruity rum cocktail, or deep in the Venezuelan jungle while we film our documentaries. If I’m in Madrid, I love Sir Byron’s Living Room, which is our own Rare Spirits Society space for tasting and connecting through rum.

TRL: Favorite drink + Recipe

I would still say a Negroni De Caña, which is a Negroni version with equal parts of Samai Gold Rum, Campari, and Sweet Vermouth (such as Martini Rosso or I prefer La Quintinye Vermouth Royal). Stirred, served in a whisky glass with one big chunk of ice, a twist of orange skin to get the oils of the orange on the top of the drink and around the rim of the glass. At Sir Byron’s Living Room, we have our own little 3-liter American Oak Barrel full of a premix of a Rum Manhattan, aging it for weeks before serving, which is my other favorite cocktail.

TRL: Why is it important to educate the rum consumer?

There are many misconceptions about rum and its quality. Many still believe rum is a “cheap” product, for “pirates”, low quality, unaged, etc. Of course, this can be the case with many rums, same as with other categories including whiskies and gins. But rum can also be a super-premium quality product, handcrafted, smooth, and genuine, such as the rums that we produce at Samai. Rum is a world-class product that is enjoyed by the most discerning connoisseurs.

Also, education transforms a simple drink into a cultural experience. At Rare Spirits Society, we’ve made it our mission to elevate rum appreciation by offering masterclasses, private tastings, and podcasts. By educating consumers about the process, history, and cultural importance of rum, we not only enhance their enjoyment but also grow respect for the craft behind it. Through education, rum can take its rightful place among the world’s most cherished spirits.

TRL: Any tips to train the palate and taste a good premium rum?

Tasting and enjoying a good premium rum takes a bit of practice and constantly tasting new and different rums. To appreciate a good premium rum, you would need to have tasted a wide variety of different rums, in all its spectrum (white, gold, spiced, liqueurs, single casks, etc.), as well as other categories of spirits, so you can appreciate what you have in your hand and what you taste in your palate.

Normally when we do the Samai Tasting Flight, we start with the Samai White Rum which is a smooth sipping white rum, aged in ex-Bourbon barrels and charcoal filtered, giving very fruity and tropical notes of coconut and ripe banana. Then we build it up with the Samai Gold Rum that has a stronger oak component (blend of 2-5 years aged in American oak, French Oak, Sherry Casks, and ex-Bourbon) with notes of caramelized honey and chocolate. Then we move towards the Samai Kampot Pepper Rum, which is a very unique spiced rum, a first of its kind, using the world-renowned Kampot Pepper. Here you will feel the spiciness of the pepper with fresh aromatic notes of eucalyptus and guava, a bit spicy yet sweet. To finish off a Samai tasting then we have the Samai PX Rum Liqueur, packed with Pedro Ximénez, sweet and elegant.

TRL: How can the rum contribute to improving the crisis in some countries?

As was the case with us at Samai Distillery, we created a new industry in Cambodia. We currently employ 20+ full-time staff, 75% being Cambodian nationals. We are contributing to their families in Cambodia, helping them evolve and live fulfilling lives.

Through exports, we put Cambodia in the “World Rum Map” and bring the name of “Made in Cambodia” to new levels.

TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why?

Definitely, rum has had some troubled past, and it’s the time to “clean”, press reset, and adapt to new times. We are looking at improvement in environmental sustainability, fair trade, and overall ethical awareness.

TRL: What are your next goals in the rum industry?

I have many goals. My next one in the rum industry is to continue bringing Samai to the world. We are in a funding round to expand our current production capacity, so we can meet international demand and enter new markets. We want to make Cambodia recognized as the producer of the best rums from Asia.

With Rare Spirits Society, I aim to expand our exclusive memberships and continue to take our members on unforgettable rum adventures through our documentary series. The goal is to make rare rum accessible, not just through tastings, but by giving members an insider’s look at the rum-making process, and the culture that surrounds it. While traveling we choose and buy rums to include in our rare rum collection.

TRL: Plans you have when you leave the rum industry.

It’s hard to imagine stepping away from the rum industry, as it’s deeply ingrained in my life. Samai Rum and Rare Spirits Society are parts of me, and even though I have already stepped away from Samai’s daily operations, rum will always hold a special place in my heart.

Traveling is part of my life, and I see my future as a journey through the world of rum. I plan to continue documenting the rum world through our Rare Spirits Society Documentary Series, traveling to every corner to capture the stories behind each bottle. It’s not just a career; it’s a lifelong adventure that connects me with people, places, and rum traditions.

I’m also dedicated to inner exploration practices like holotropic breathwork, Internal Family Systems (IFS), the Wim Hof Method, and meditation. These practices have profoundly influenced my personal growth and understanding. I envision a future where I can integrate these modalities into my journey, perhaps by documenting and sharing these experiences alongside my travels, offering a holistic perspective on exploration—both external and internal.

TRL: Why is the role of the bartender important in the rum industry?

Bartenders are brand ambassadors, influencers, and a key to our industry. Bartenders are to be knowledgeable about every spirit category and be able to recommend drinks, cocktails and educate the end consumers. They are the backbone for spreading rum love around the world.

TRL: What is your advice for new generations in the rum industry?

Patience and persistence are key. Building a new distillery or rum brand from scratch, especially when your product requires years of aging, demands long-term dedication. You’re entering an industry with hundreds of years of history, and there are no shortcuts if you’re committed to authentic craftsmanship. It’s essential to embrace the slow, deliberate process of learning and refining your product. The journey to creating something meaningful takes time, but that’s what gives your rum its soul.

In today’s market, authenticity is everything. At Rare Spirits Society, we celebrate the meticulous work behind each rare rum we discover. I encourage new generations to focus on the full picture—honoring traditional techniques, respecting the raw materials, and connecting with the story behind each bottle. If you’re solely focused on branding without substance, you’ll miss the essence of what makes rum special. So, invest in quality, master the craft, and build relationships with both the product and the community. The rewards will come, but only with patience and passion.

TRL: How can people learn more about you? Website? Social media page?

My personal LinkedIn https://www.linkedin.com/in/antonioldh/

Joselina Rodriguez Osuna

Journalist, Master's Degree in Management and Cultural Policies, Community Manager, Radio Host with a Diploma in Tourism Journalism. Product Manager at The Rum Lab.

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