English Spiced Rum

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English Spiced Rum

 Spicing rum traditionally involved sweetening poor quality rum to mask the taste: ours is a refreshing alternative, jam-packed with luxurious flavour. Our scratch distilled Old Salt Rum is infused with red cherries, hibiscus and vanilla, plus a few other special bits that Dr J calls ‘pixie dust’. 

“This drink differs dramatically from your usual Caribbean rums, and in our opinion for the better.  Its subtle warmth & hint of cherries gives it a distinctive flavour, from the first sip to the end of the glass it is a real treat. The use of alternate British fruit that is often forgotten made us like it more.” - Judging Panel, Great British Food Awards 2020

£42.00
£42.00
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Shipping calculated at checkout.
42% ABV, 50cl

Flavour profile

  • Cherries
  • Hibiscus
  • Floral
  • Citrus
  • Raisins
  • Caramel
Tasting Notes

Big, juicy cherries; the hibiscus acts as a floral foil. The citrus provides 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.

Process

This is the original English Spiced Rum: the first spiced rum made with a UK distilled spirit. 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. This is a premium spiced rum with a delicious and aromatic taste.

Ingredients

Old Salt Rum; cherries (a nod to England); hibiscus flower (a nod to the caribbean); citrus zests; 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.

Serving suggestions

A delicious English spiced rum that’s great for sipping, or as a base for cocktails. Our favourite is Alcoholic Assam: a double of English Spiced Rum, a double of tonic, two slices of ginger and a few torn mint leaves.