century in the Caribbean. These days, rum makes for an excellent mixer or as a sweet, flavour-rich sipping experience on its own, with a wide assortment of brands and types to choose from.

The island has capitalised on its rum heritage by offering tours and experiences that allow visitors to delve into the history and making of this spirit. Distillery tours, rum tastings, and mixology classes are just a few of the attractions that rum enthusiasts can enjoy, providing an immersive experience that goes beyond the bottle. After distillation, Barbadian rum is often aged in oak barrels, a process that imbues the liquid with colour, complexity, and a host of flavours that can include notes of vanilla, coconut, spice, and toffee. The ageing process in Barbados is accelerated due to the tropical climate, which intensifies the interaction between the wood and the spirit. Consequently, a rum aged for ten years in Barbados may have a depth and complexity comparable to a much older spirit aged in a cooler climate. In Barbados, rum is more than just a product; it’s a way of life. It’s found in the rum shops that dot the landscape, where locals gather not just to drink but to socialise debate, and exchange news. It’s in the festivals and celebrations where rum flows freely, uniting Bajans in a shared heritage. And it’s in the cuisine, with rum being a staple ingredient in many Bajan dishes and sauces, showcasing its integral role in the island’s gastronomy. Barbadian rums have earned their place on the global stage, recognised for their superior quality and distinctive character. The industry on the island is pushing for a Geographical Indication (GI) status, which would protect the authenticity of Barbados rum and ensure that any product labelled as such meets specific production standards. This move towards a GI not only seeks to preserve the traditional methods and history but also to promote sustainable practices and the welfare of those who are a part of the rum-making process. The story of Barbadian rum is inseparable from the history of sugarcane on the island. Sugarcane was introduced to the Caribbean by the Portuguese in the 16th century, where it flourished thanks to its fertile soils and tropical climate. The production of sugar from cane brought with it molasses, and it was the fermentation of this byproduct that gave birth to rum in the 17th century.is one of the most popular types of rum on the market. The flavours that give spiced rum its name are varied and include cinnamon, nutmeg and vanilla, to name a few. Dark rum tends to be sweeter and more even than many other rums. These are the most common traits dark rum varieties tend to share; beyond that, they can be very different from each other, resulting in a classic and varied spirit ripe for exploration. The oldest surviving commercial rum distillery in the world, Mount Gay, founded in 1703, is a testament to this deep-rooted history. It stands as a beacon of tradition, with techniques refined over centuries still being used today. Other storied distilleries like Foursquare and St. Nicholas Abbey also contribute to the island's legacy, each with their own distinctive methods and flavours.

We have also teamed up with Cornish ocean conservation charity Surfers Against Sewage and make a donation to them for every bottle sold. When the base rum is ready, they add orange peel and carefully selected spices including ginger, cinnamon, cloves and vanilla. Finally, the rum is transferred into ex-bourbon whisky casks where it mellows and matures. It sounds delicious, right? How has the journey been from conception to final product?So really, the Crusty Juggler is an amalgamation of local folklore and new ideas, which is perfectly apt, when considering the rum is made with imported Caribbean rum that has been blended with Tom and Sam’s recipe of spices. What’s Barbadian rum is a product of its history, a reflection of its culture, and a celebration of craftsmanship. It’s a spirit that tells a story - a story of an island that has taken what was once a byproduct of the sugar industry and turned it into a world-renowned spirit cherished by many. Whether enjoyed in a Bajan rum punch on a sunny beach or sipped slowly in the quiet of a winter’s evening elsewhere in the world, rum from Barbados carries with it the warmth, complexity, and soul of the island. It’s a tribute to those who have made it for centuries and a legacy that continues to evolve, capturing the hearts of those who appreciate fine spirits across the globe.

While rum was historically spiced to hide an undesirable flavour, it’s become a popular spirit in its own right thanks to the worldwide prevalence of from other types is – you guessed it! – the colour. Dark rum has a rich, ligneous hue that captures the essence of the molasses that are most commonly used to make it. Barbadian rum is traditionally made through a combination of pot and column still distillation. Pot stills, the older method of the two, produce rums with more character and heavier flavours due to their batch distillation process and the retention of more congeners. Column stills, on the other hand, allow for continuous distillation, resulting in a lighter, cleaner spirit. Many distillers in Barbados take advantage of both methods, creating blends that are robust and complex while maintaining a certain smoothness and drinkability. Equiano Rum, which has a rich flavour devised from 100% natural ingredients. These and many more await you in Rosemullion Spiced Rum, a Cornish brand that uses locally sourced fruit and honey to create an unmistakable and delicious flavour profile.

Perfect Serve Nailed!

Their process starts wth the finest Caribbean rum, rich molasses and deep Demerara sugar. When the base rum is ready, they add orange peel and carefully-selected spices including ginger, cinnamon, clove and vanilla. Finally, the rum is transferred into ex-bourbon whiskey casks where it mellows and matures. Finish: The flavour hangs around till morning, sweet cinnamon and ginger linger on, with notes of coconut, vanilla and charred American oak to finish you off.