Rum

A fantastic treat from the Plantation range originally created by the company's cellar master Alexandre Gabriel and drinks historian David Wondrich for Tales of the Cocktail in New Orleans in 2015. To make it, they infuse the rinds of Queen Victoria pineapples in their white rum for a week then distil it, and infuse the fruit of the pineapples in dark rum for three months. These are married together and left to age in casks for three months. Pineapple deliciousness galore!

Also, if you're wondering about the name, it comes from the character Reverend Stiggins in Pickwick Papers, whose favourite drink was 'pineapple rum'.

Nose: Honeydew melon, cola cubes and a hint of Jamaican ginger cake. Pineapple notes are authentic, but not overblown.

Palate: Spiced molasses tart and crumbly shortbread. Pineapple lends juicy and slightly earthy elements. Cassia spiciness develops.

Finish: Vanilla, lemon, mango and spearmint.

Bumbu XO is truly a thing of beauty. A smooth, rich and complex handcrafted rum created from scratch by Bumbu's master distiller. Bumbu XO is aged up to 18 years in bourbon barrels and finished in Spanish white oak sherry casks to achieve a beautifully balanced, endlessly sippable rum. This special release is distilled and aged in Panama, where we created a truly unique ? and unquestionably superior ? rum. Aromas of toffee, toasted oak, and vanilla give way to orange zest, peppery spice and even a hint of coffee on the palate. A wonderfully engaging rum that encourages repeat visits, Bumbu XO is perfect for traditional rum cocktails ? and perhaps even better on its own, neat or with a single ice cube.

Bumbu cream is a perfect blend of Bumbu Rum, select spices, and rich, decadent, real dairy cream. Its an irresistible creation that is perfect chilled, straight, on the rocks, or in a cocktail. Bumbu cream shares the same heritage that has made Bumbu the worlds favorite craft rum maker.

The first Rum from LWF Distillery. This clean white rum is created by fermenting Molasses from Bundaberg, Queensland Australia with a specialty yeast, in beautiful clean New Zealand rainwater. The completed ferment is then transferred to the pot still for its first distillation.

This 'wash run' is then combined with one other wash run to go through the rectifying column – the spirit run. The spirit run is where all the purification happens - the spirit comes off at between 94-98 abv. Its clean and ready to settle for a couple of weeks before being reduced to 40%, with 5 times filtered New Zealand rainwater for bottling.

This is a fresh rum, with clean flavour and just enough distinct back flavour to be enjoyed in any of your classic cocktails.

40% ABV

"The third rum in Diplomatico?s Distillery Collection, No. 3 is a full-bodied, complex spirit made using high quality sugar cane honey. Matured in ex-bourbon barrels, this limited-edition rum combines tropical fruit aromas with toffee and vanilla. The palate offers rich oak notes alongside dark chocolate and dried fruits, before a rich, lingering finish full of warm spices.

This rum was made solely in the Copper Pot Still that was brought to Diplomatico?s La Miel distillery in 1959. This discontinuous distillation system was originally used in Scotland to produce whisky. The Distillery Collection showcases the individual distillates behind some of Diplomatico?s world-renowned rums, highlighting the distinct personalities created by using different stills."

Alc 47%

This second release from Diplomatico's 'Distillery Collection' comes from the Diplomatico's Barbet column still, which is filled with sugar cane molasses and continuously distilled. Aged entirely in American white oak barrels, this is a golden rum with notes of tropical fruit, toasted oak and fresh citrus fruits. The finish is slightly drying and long lasting. A welcome new limited edition to the Diplomatico range, with just 5,000 released worldwide.

Since opening in 1980, Rum Co. of Fiji has won over 70 international awards for a multitude of brands across numerous competitions.

The Ratu Dark Rum carries a savoury, smoky oak aroma. Rich sweetness lingers on the tongue with dashes of caramel, vanilla and tea leaves. Aged for five years in charred oak barrels.