A decade ago, Phnom Penh was hardly on the radar for travellers seeking a compelling bar scene or thoughtfully crafted spirits. Today, the Cambodian capital is quietly but confidently carving out a reputation for distinctive cocktails and one-of-a-kind distilleries – giving travellers fresh reasons to visit the city beyond temples and history.

Driving this momentum is a growing cluster of local distilleries, led by both Cambodian and international talents. Armed with innovation, deep respect for local ingredients, and a collaborative spirit, they are laying the foundations for what is still a young but fast-maturing industry.

Rum pioneers

Samai Distillery. Photo Credit: Alan Teh Leam Seng

At the forefront is Samai Distillery, Cambodia’s first and only rum distillery. Founded in 2014, the urban distillery sits in the heart of Phnom Penh and was born when friends Daniel Pachero and Antonio Lopez arrived in the city to discover an abundance of sugarcane supply.

With the local climate almost similar to their home country, the Venezuelans put theory to practice, teaming up with Cambodia’s first rum master distiller, Moang Darachampich. Together, they crafted the country’s first premium rum using locally produced caramel molasses.

While rooted in traditional rum-making techniques, Samai quickly set itself apart through experimentation. Ingredients are sourced from across Cambodia – including wild honey from Ratanakiri’s floral highlands and aromatic Kampot pepper from the region’s foothills. The approach aligns with the brand’s name: Samai means “modern” in Khmer.

That blend of tradition and innovation has paid off. Flagship expressions such as Samai Gold Rum, Samai PX Rum Liqueur, and Kampot Pepper Rum have earned international acclaim, making the distillery a natural stop for groups interested in tasting experiences with a strong local story.

Tapping the Mekong, glass by glass

Husband-and-wife team Tania Unsworth and Marco Julia Eggert behind Seekers Spirit House. Photo Credit: Alan Teh Leam Seng

Another standout for tour itineraries is Seekers Spirit House, Phnom Penh’s first garden-to-glass distillery and tasting room. Housed in a repurposed textile factory, the contemporary industrial space produces vodka, gin, and liqueurs using water drawn from the Mekong River.

Much like the mighty river itself – which winds through China, Myanmar, Thailand, Laos, Cambodia, and Vietnam – Seekers’ spirits reflect regional diversity. Botanicals are sourced along the Mekong, supported by partnerships with local farmers and producers.

Established by husband-and-wife team Tania Unsworth and Marco Julia Eggert, Seekers has built a strong following with staples such as Mekong Gold Gin and Mekong Coffee Liqueur.

Innovation remains central to its approach. With Cambodia emerging as a global cashew producer, Seekers has begun experimenting with cashew fruit – often discarded as waste – as a potential base ingredient. By working directly with farmers in Ratanakiri, the distillery boosts incomes while reducing agricultural waste and environmental impact.

For travel planners, Seekers is particularly group-friendly. The venue offers generous indoor and outdoor spaces for guided tastings, evening cocktails, or even sit-down banquets, set within a botanical garden filled with fragrant local herbs.

Local spirits take centre stage

Sora and Whisky Library Photo Credit: Sora and Whisky Library

Phnom Penh's burgeoning distillery ensemble is further complemented by a new wave of bars that know how to showcase local spirits, reinforcing the city’s growing credibility as a destination for premium cocktails.

At Sora and Whisky Library, bartenders and mixologists reinterpret locally produced rum, vodka, and liqueurs through inventive menus. Their latest concept, Alchemy of Anime, draws inspiration from Japanese manga, blending Japanese storytelling with Cambodia’s contemporary cocktail culture for an experiential drinks journey.

For the more adventurous palates, Rosewood Phnom Penh's director of bars Jonas Vittur advocates checking with the serve staff and bartenders for the equally interesting off-menu concoctions.

"The full potential of Phnom Penh's night scene has yet to be unleashed. Like our new hard-to-put-down mixes, there is still so much room for growth. Come back (again) and things will even be better," he adds.