Introduced in 2010, the base rum of this extraordinarily spicy rum is from Trinidad. Distilled from molasses made from locally grown sugar cane, the rum is aged between 1–2 years and then blended with a mix of 11 spices. Including cinnamon, ginger and clove.
The bottle is styled after a Victorian rum bottle, with two hoop handles based on the tradition of hanging a bottle to prevent breakages.
Spicy and rich with notes of vanilla and toffee apples. Hints of lime and cinnamon too.
A dark, rich palate. Thick with molasses and tar, and a barrage of cinnamon, golden syrup, nutmeg and charred oak.