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SPICED 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 let it all macerate for a week. 

The result is a lovely, smooth, mild spiced rum, that isn't too overdone.

20cl – 45%abv