An extraordinary blend of Pot Still, Column and Batch Kettle rums. Aged for up to 6 years, it is elegant, rich and surprisingly intense for a white rum. Charcoal filtration prior to bottling gives this rum its crystal clear appearance and smooth finish.
Cask aged in white American oak casks for 2-5 years, the same as Brugal Añejo. But it is the triple filtering that enhances its smoothness and removes its colour.
This Oceanian spiced rum is made with rums from Papua New Guinea and Fiji that are blended and spiced in Australia. Cocoa, ginger, citrus and spiced fruits come through in the palate.
The barks of Victoria pineapples are infused in Plantation 3 Stars rum, which is then further distilled. Separately, the pineapple fruit is infused in Plantation Original Dark rum. All blended together, creating a rich and delicious pineapple bouquet, accented by smoky and clove notes.
Golden in appearance, the premium Caribbean Rums aroma gives hints of cola, coffee, hops, and pine with a grassy herbal back note, and is best enjoyed mixed as a Hemp & Coke.
Xaymaca Special Dry is a blend of rums distilled in the old John Dore pot still at Long Pond and the Vendôme at Clarendon. The idea is to boldly assert the powerful and expressive character of these rums.
Nassau Valley Cask. Revealing a floral scent that develops into a unique mature nutty bouquet, with notes of deep vanilla, echoes of orange peel, nutmeg, warm coffee and cocoa.
Delicately distilled in ancient copper pot stills and aged in small oak casks for up to twelve years. Complex and Characterful with notes of maple syrup, orange peel, brown sugar and liquorice.
Plantation 3 Star Rum is a blend of rums from the '3 Stars of the Caribbean'(Jamaica, Barbados and Trinidad). These rums have been expertly blended by the Cognac Ferrand Cellar Master.
Probably the most prestigious light Cuban rum, Havana Club 3 year old infuses an extra touch of quality into rum cocktails and is great with just about any mixer we can think of.
My Captain does not answer, his lips are pale and still, My father does not feel my arm, he has no pulse nor will, The ship is anchord safe and sound, its voyage closed and done.
Its full flavoured yet rounded and nicely balanced bringing forth characteristics of vanilla, raisins and a suspicion of chocolate orange. In addition, youll find traces of clove and a good wallop of cumin.
Full-flavoured and deliciously different. This hazelnut rum has toasty nut aromas followed by hints of vanilla and chocolate. Rounded and perfectly balanced. Serve with lemonade and orange garnish. Or put a twist on a classic Old Fashioned.
Nose : Intense, it starts on molasses, pear and varnish. It then becomes fruitier and spicier on apple, banana and gooseberry, also nutmeg and vanilla with a hint of smoke.
Palate : Rich and round, it follows the nose with vanilla fudge, honey, ginger and fruity notes of prune and coconut.
Finish : Very long on dried banana, bourbon and allspice.
This 14-year-old has matured in a combination of ex-Bourbon and ex-Madeira casks. Giving nicely rich oak, but with more than a little welcome lift of fresh and dried fruit. Golden sultanas, preserved figs, and mango glide alongside the classic Foursquare sweet spice.
Inspired by our original Spiced Rum from the Rum & Crab Shack in St. Ives, Cornwall, England, this rum has tasting notes of cardamom, cinnamon, brown sugar, pineapple, with clear cherry influence running through it.
Delicately distilled in ancient copper pot stills and aged in small oak casks for up to twelve years. Complex and Characterful with notes of maple syrup, orange peel, brown sugar and liquorice.
Aged for up to eight years in handpicked American oak casks. An elegant taste that first arrives with hints of vanilla, caramel and touches of honey. It is followed by sweet spices and rich cocoa.
Black Barrel is a small batch, handcrafted blend made of matured double pot distillates and aged column distillates. In a process called finishing, the blended rum is then matured for a second time in deeply charred Bourbon oak barrels.
Produced from 100% Demerara sugar from the banks of the Demerara River in Guyana. Micro-distilled in a two-column wooden Coffey still, the world's only surviving wooden column still, which lends the alcohol a deep, woody flavour. It's then aged in former bourbon casks to add spicy vanilla notes.
If you love the tropical flavour of coconuts, then youll love this variation of Dead Mans Fingers. Discover elements of juicy mango, raisins, runny caramel, coconut ice (of course) and a slight citrusy trace of lime peel. Balance is achieved with a whiff of vanilla and a dash of clove.
If you love the refreshing flavour of mango, then your taste buds will thank you with this variation of Dead Mans Fingers. Exotic, magnificent mango! This rum has the aroma of sweet mango, a touch of vanilla, and the tang of citrus A perfect summer thirst-quencher. Fruit and refreshing with lemonade and a wedge of lime
Nose
Delicate and rich, nutmeg, honey,
vanilla, mandarin, coconut, Brazil
nuts and coffee with light floral
notes.
Palate
Spicy and woody profile with notes of
peanuts, tobacco, almond, oak,
pepper with crème brûlée, pineapple
and dried banana.
Finish
Long and dry on hazelnut, leather,
mango, orange, banana and cloves.
This rum is well-balanced with notes of juicy sweet ripe raspberries and a hint of citrus. Pair with lemonade and wedge . Or put a twist on a rum favourite cocktail of the Daiquiri 50ml Dead Mans Fingers Raspberry Rum, 25ml Lime Juice & 15ml Sugar Syrup Add all ingredients to a shaker and fill with cubed Ice. Shake well and fine strain into chilled glass.
Unusual tastes delicious. Inspired by our original Spiced Rum from the Rum & Crab Shack in St. Ives, Cornwall, is a rum crafted with the sweet notes of roasted and candied pineapple. Well balanced with hints of soft brown sugar and nutmeg colliding with a whiff of aniseed and lime zest. Super refreshing, especially with lemonade, lots of ice, a wedge of lime, and a bunch of fresh mint.
Created at the Rum & Crab Shack in St. Ives, Cornwall, Dead Mans Fingers has gained cult status amongst its loyal followers. A blend of Caribbean rum and spices, its inspired by Cornish flavours such as Saffron Cake, spiced fruit and the Shacks own Pedro Ximenez ice cream. Can be drunk on its own or mixed.
The second bottling of rum produced by Portugal's O Reizinho from That Boutique-y Rum Company is here, and this time it's an aged expression (hence why the funky olive king on the label has grown old). Little known outside of Madeira, these rums from O Reizinho are intensely flavoursome and funky beyond all belief - and we love 'em.
Batch 1 is a release of 1,936 bottles.
Bumbu XO is truly a thing of beauty. A smooth, rich and complex handcrafted rum created from scratch by our master distiller, our XO is aged up to 18 years in bourbon barrels and selectively finished in Spanish white oak sherry casks to achieve a beautifully balanced, endlessly sippable rum.
This special release is distilled and aged in Panama, where we created a truly unique and unquestionably superior rum. Aromas of toffee, toasted oak, and vanilla give way to orange zest, peppery spice and even a hint of coffee on the palate.
A wonderfully engaging rum that encourages repeat visits, Bumbu XO is perfect for traditional rum cocktails and perhaps even better on its own, neat or with a single ice cube.
Depth Charge Spiced Rum packs a big, powerful flavour profile, having been made with a fantastic base of Caribbean rum, a selection of tasty spices and generous helpings of lime and mandarin at its core. The name comes from an ancient seafaring tale, where there was once a formidable sailor who encountered a fierce mythological sea monster, which defeated it comprehensively. But then, something appeared to challenge the sea monster - it was Depth Charge! Or at least, some version of that story. You can see what they did there. Anyway, expect this expression to be great served simply over ice with a good wedge of lime, and it should pair brilliantly with all those classic rum mixers we know and love.
That Boutique-y Rum Company seems to have a knack for getting its hands on rum from places you wouldn't expect to find it - like Portugal, for example! This 7 year old expression was produced at Engenhos do Norte in Madeira, Portugal. It's made with sugar cane juice, milled by steam engines - like the one you can see on the label. Following that, the sugarcane juice was put through a column still and left to mature.
Batch 1 is a release of 1,395 bottles.
Aged for 8 to 15 years. Where Eclipse is floral and fruity, Extra Old blends significantly older barrels of mainly double pot distillates that have rounded these crisper notes into a subtler balance.
Nose
Delicate and balanced, it opens on vanilla, cinnamon and nutmeg with fruity notes of dry fig, raisins and
plum with roasted chestnut and strawberry in the background.
Palate
Light and fresh, on peach, raspberry, bergamot with peanut, cumin and coffee.
Aromas of vanilla, toffee, red fruits and oak give a smooth taste to this complex and full bodied rum. A blend of rums aged up to 12 years in American Oak, ex Bourbon and ex Sherry casks (including casks previously used to age the Ambassador and single vintage rums) giving it a supremely complex and rich flavour.
Inspired by the flavours of historical rums, the 2022 Black Tot Master Blender's Reserve is made with a blend of rums from Barbados, Jamaica, Trinidad and Guyana, as well as Black Tot's Perpetual Reserve rum. Aromas of melted chocolate, toasted hazelnuts, orange, cinnamon sticks, pineapple juice, blackcurrant and raspberry leaf fill the nose, complemented by notes of milk chocolate-covered raisins, café latte, ripe banana, aniseed, crème caramel with demerara sugar, nutmeg and cinnamon throughout the palate.
