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CHERRY BOMB RUM

It's a full 2 week process to make our Spiced rum. Starting with the fermentation of water, yeast and black molasses, which takes a week. We then distill the resultant liquid twice, to get out base rum. 

We then add a mix of fragrant spices to that rum, such as nutmeg, cinnamon, licorice, vanilla, orange citrus, clove and ginger AND NOT FORGETTING BLACK CHERRY & MADAGASCAN VANILLA and let it all macerate for a week. 

The result is darkly fruity, bittersweet, fragrant moreish gem, set over a smooth mild spiced rum.

20cl – 45%abv