Our first double vapour infused gin basket rum. This method of distillation involves placing the spices and botanicals above the base spirit whilst it is being heated. In this process, it is the vapour that is getting infused with the aromatic compounds rather than the liquid itself.
A flavourful and well balanced blend of double pot distilled and double vapour infused coffee, lime and cinnamon with Australian certified organic molasses, Woombye water, yeast and nothing else. Separately aged in port finished bourbon barrels. Notes of coffee bean, cinnamon, lime, toffee and figs.
700ML, 40% ABV/VOL
Coffee bean with fine cinnamon stick notes, faint edges of fresh lime with nice toffee, figs and tacky molasses.
Dry rich, full body, pretty botanicals yet still a serious rum. Made via double pot vapour infusion as a unique way of making premium botanical rum.
Made for mixing with ginger beer and a squeeze of fresh lime.