OLD SALT RUM

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.

ENGLISH SPICED RUM

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.

OLD SALT RUM

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.

ENGLISH SPICED RUM

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.

OLD SALT RUM

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.

ENGLISH SPICED RUM

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.

OLD SALT RUM

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.

ENGLISH SPICED RUM

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.