"Spicing rum traditionally involved sweetening poor quality rum to mask the taste: ours is a refreshing alternative. Our scratch distilled Old Salt Rum is infused with cherries, hibiscus, citrus and ginger: the result is a delicious English rum that’s great for sipping, or as a base for cocktails.

 

Our favourite cocktail is Alcoholic Assam: a double of English Spiced Rum, a double of tonic, two slices of ginger and a few torn mint leaves."

A nod to England and the Caribbean.

ENGLISH SPICED RUM 

WHAT MAKES THIS RUM SO SPECIAL?

Our English Spiced Rum was the first spiced rum to be distilled in the UK. We use our tremendous Old Salt Rum as a base - giving us not only a smooth sip but also complete control over the flavour profile. 

The flavours used as the ‘spices’ are also unusual: we’ve opted for a fruity and floral route rather than the common spicing route of cloves, allspice, pepper and the like.

BACKGROUND

From Dr John’s book:

 

“Spicing rum has been around in various guises for many a century. It is easy to see how it came about - distilling went wrong or was never done right. How do you make it drinkable? Sweeten it and mask the base flavours with strong overtones. So I wondered: what would one be like if it had a great base to it?”

 

And the rest is delicious spiced rum history.

“If you are not a rum fan I would, naturally, encourage you to try ours. A lot of rums - like with so many genres of spirit are compounded - whereas ours are distilled and there is no comparison. If ever in doubt, do my acid test - side by side comparison. It is always gobsmackingly enlightening.”

- Dr John Walters,

'The Drinker's Guide to Distilling, Part 1'

INGREDIENTS

Old Salt Rum; cherries (a nod to England); hibiscus flower (a nod to the caribbean); citrus zests; ginger; and a few other bits referred to by Dr John as ‘pixie dust’. The hibiscus also provides a lovely pink/red hue to the spirit which further makes it stand in a class of its own.

HOW IS IT MADE?

We macerate our Old Salt Rum with our chosen spices overnight - et voila.

TASTING NOTES

Big, juicy cherries; the hisbicus acts as a floral foil. The citrus and ginger combine well to provide some refreshing lift to the rich raisin and caramel notes of the base rum.

No fire and no burn: just a genuine and gorgeous spiced rum to make England proud.

SERVING SUGGESTIONS

Lovely sipped neat, over ice. Try 1:1 with ginger beer and a lime wedge to make a longer drink.

 

The fruity ingredients means this goes really well with tonic; yes really, we mean it! It's lovely with plain tonic, but also well worth serving with Fever Tree Clementine Tonic at your desired ratio, with a slice of orange to garnish. A match made in refreshment heaven between cherries and oranges.

COCKTAIL: ALCOHOLIC ASSAM

One of Dr J’s favourite serves is Alcoholic Assam; so named because of the remarkable likeness to a really lovely Long Island Iced Tea!

50ml English Spiced Rum

50ml tonic water

Half a hand of fresh mint leaves

Two slices of ginger, halved

Muddle the rum, mint and ginger together. Add ice and tonic, and enjoy.

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