Burning Barn – Spiced Rum (40% 70cl)

£36.00

You’re going to get a massive hit of toasted coconut, vanilla and molasses. It’s going to feel smooth, rounded, full of aromatic allspice and a spike of chilli on your tongue, followed by a long, warming ginger finish.

Why?

Because we use only the finest whole spices – and no artificial additives or flavourings – to make a uniquely grown-up spiced rum. We roast our mix of whole spices – vanilla, coconut, chilli, ginger and allspice – in three-meter wide, heavy copper pans that are traditionally used for toffee making. Once it’s ready, we infuse the aromatic mix directly into our special blend of rums, before diluting to bottling strength.

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We blend the finest molasses rich Column and Pot still rums from the Diamond Distillery, just outside Guyana’s capital Georgetown. We use a French Savalle still, a Wooden Coffey still and a Double Wooden Pot still, known as the Port Mourant. The rum is then matured in the Caribbean heat for two to three years in American oak casks that once held Bourbon whisky.

The fire also gave us the inspiration for our flavours. We cold smoke our smoked rum with wood from the apple trees our father planted over 30 years ago. The spices in our spiced rum are whole and roasted, by hand, on our farm. It’s been quite the journey, and cheers to what’s next…