SPICED RUM
SMOKED OAK & VANILLA
Influenced by the heritage of British craftsmanship, this small batch, contemporary spiced rum has been designed to provoke a sophisticated experience for the senses, from its iconic bottle, through to its silky texture, intense aroma and exceptional taste.
Hand-crafted through a bespoke process, we double distil sugar molasses imported from the Caribbean, gently extracting the sensational character from nine hand-picked botanicals including ginger, cinnamon and black pepper.
Enhancing the signature notes with smoked oak chips, before refining with cocoa, vanilla and caramel to produce an elegant finish.
Carefully re-distilled in small batches, right in the heart of Yorkshire, preserving the character of the pot-distilled sugar molasses as the botanicals vapour infuse over a 14 hour period.
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Oak chips are smoked on site, which are added to the basket of the still - offering a deep and peaty note to complement the botanical balance.
BOTANICALS
The precision and detail that underpins our recipe design process, allows us to explore flavours that equally challenge and complement each other. Working with raw ingredients, seeking out seasonal local produce, and exploring Michelin tasting menus from across the world have enabled us to combine the perfect balance for each of the spirits in our collection.
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We have taken inspiration from travel, fashion, food, art and culture to design our iconic spirit collection.
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VANILLA PODS
Offering an aromatically sweet texture to perfectly compliment the smoked oak chips and depth of character.
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Perfectly complimenting the caramel taste and heady spiced aroma.
GINGER
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GINGER
Adding the heat with a peppery bite to warm the spiced elements on the tongue.
Softening the taste with crisp sweet notes and a lingering aroma.
May 28
Cheesecake, figs, and pinot noir.
LEMON PEEL
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The oil contained in zest takes much more nuanced approach, gently balancing other flavours while releasing the aroma of a freshly-peeled lemon. It’s bright, warm, a tiny bit floral, and ever-so-slightly bitter.
GINGER
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May 28
Cheesecake, figs, and pinot noir.
COCOA
Adding sensational chocolate undertones, the addition of aromatic cocoa develops nutty and earthy
amounts of astringency.
The enjoyable cocoa aroma offers delicate malt-like notes.
May 28
Cheesecake, figs, and pinot noir.
CORIANDER
SEEDS
Crushed before adding to the basket to lend a spicy and citrus flavour.
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Producing an earthy, and floral aroma - giving warmth to the botanical blend.
CUBEBS
The addition of cubeb pepper, gives a mild peppery flavour.
Once heated in the still, cubeb takes on a more rounded flavour with hints of nutmeg and cardamom.
CINNAMON
Perfectly complimenting the cocoa, cinnamon indulges the senses, adding a sweet and woody flavour.
Finishing the spiced blend with a subtle tone.
COFFEE
BEANS
High-quality coffee balances the acidity, sweetness, and bitterness in one sip, with a smooth flavour.
Leaving behind a mix of complex and nuanced flavours.
BLACK
PEPPERCORNS
Leaving a spicy kick, peppercorns give a distinct and undeniable earthiness to the flavour of the spiced rum, one that is woody, piney, and sharp all at once.