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To make a great spiced rum, you need two key ingredients; a great base rum and a great spice blend. The base rum is distilled on Mauritius from single-estate sugar cane and aged on the estate for a more complex and richer flavour. The spice blend features 13 spices – more than any other spiced rum – including clove, nutmeg, cinnamon, pepper and ginger, which are blended with aged Mauritian rum to create the boldest spiced rum in the world. Intense notes of ginger, cloves and nutmeg give way to a lingering spicy finish.
With its roots going back to 1788, Smith & Cross and its partners became prominent handlers of Jamaica rum, with extensive cellars along the banks of The River Thames. Throughout the 19th century and into the early 20th century, Jamaica Rum became revered for its deep, full flavours and pleasing aromas. This rum represents the distinctively flavourful and aromatic style that made Jamaican rum famous.
The Batavia Arrack is a truly elegant spirit and due to the time spent in barrels, it boasts a fantastic range of rich and deep flavours, which really linger on the palate. Tobacco and wood smoke mix into a perfect aromatic base, lifted by fresh and vibrant flavours of bitter and sweet orange peel and spices. A true pleasure to drink!
An exquisite sipping rum that is made almost entirely from sugar cane honey. This fine rum is blended from 80% pot still rum and 20% light rums aged for up to 12 years. The end result is a truly exceptional rum showing characteristic fruity and sweet flavours to a level of concentration that is even higher than its family members.
Produced on the tiny island of Marie Galante off the coast of Guadaloupe, made entirely from the best known cane sugar (Canne Rouge) it goes through an almost unheard of period of five days of maturation. Aged in Chateau d’Yquem casks – the flavours are beyond belief! Soft, rich, complex vanilla, cinnamon, white chocolate and sweet spices.