Old Salt Rum


1 4

Old Salt Rum

The first rum ever distilled and distributed here in the UK. If we were going to distil a rum here in Blighty then we knew it would have to be a good one: so we’ve been pulling out all the stops since 2012 to produce a drop that would put us on the rum-making map. 

Old Salt is fermented from 100% pure sugar cane molasses, as opposed to sugar cane syrup, which is used to make most commercial rums. Using pure molasses is very tricky and less profitable, but absolutely worth the effort for the richness and depth. Triple distilled and oak aged, every drop is smooth and perfectly sippable. Don’t be fooled by the name, it doesn’t contain any salt.

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

Flavour profile

  • Treacle
  • Tobacco
  • Cracked Caramel
  • Banoffee Pie
  • Oak
  • Christmas Cake
Tasting Notes

Dark, treacly molasses on the nose, along with juicy raisins. On the palate: a deep yet smooth sip, rammed full of cracked caramel and Christmas cake flavours, with a hint of banoffee pie. All rounded off with a light touch of oak, with gently warming treacle notes lingering long after the sip.

Process

We go to great pains to ferment the molasses ourselves; which takes either two or three weeks, depending on the temperature.  As we’re sure you’ve noticed, we don’t benefit from a tropical climate here in the UK!

We then take the molasses wash and distil it three times in our copper pot stills. Approximately 200 litres of molasses ends up as 20 litres of rum: capturing the heart of the spirit, whilst stripping out the bad stuff.  It’s much more fiddly than how rum is commonly made, but entirely worth it.

We then finish the rum for a few months in English oak barrels. This adds its own flavour notes to the spirit and gives it a lovely golden colour. Unlike most premium rums, we don’t rely on the barrel to do the essential bit of adding flavour and removing the bad bits of the spirit for us: Dr John’s distilling expertise means we get that right the first time round. A very English way of making rum, all in pursuit of making the best drop we possibly can.

Ingredients

Pure sugar cane molasses, sourced from around the world. No sugar cane syrup or salt added. 

It’s much quicker and easier to use sugar cane syrup to make rum (which is why most distilleries do). Using pure molasses is uncompromising, but utterly worth it for the end result.

Serving suggestions

We generally prefer our Old Salt Rum neat, or served with ice. It can also be complemented with ginger beer, ice, and a squeeze of lime, for a truly refreshing sip.  Or if you’re feeling extra indulgent, mix up a Maple Old Fashioned, using 50ml of Old Salt Rum with 10ml of maple syrup and a dash of Angostura bitters, and stir with ice. Strain into a lowball glass with ice and garnish of orange peel.