Matusalem Wine Cask Rum Gran Reserva Insolito – 70 cl

A pioneering rum inspired by Provence rosé wines. A buttery finish with hints of toasted bread and red fruits in harmony with wine tannins' remnants. This unique flavour profile makes it rum connoisseurs will love, and that non-rum drinkers will love to try.

Color: crystal with salmon pink reflections
Smell: exotic, grapes, molasses, pineapple, oak, cinnamon
Taste: light, slightly sweet, grilled fruit, tannins
Finish: medium length, pineapple, pepper, wine, oak
Matusalem Insolito, World's First Rosé Aged Rum.

Captain Morgan Dark rum is a blend of five different rums from Jamaica, Guyana and Barbados. The blended rum mixture is distilled in a two part process using both pot stills and continuous stills and then aged for 2 to 7 years in charred oak barrels.

El Dorado 12-Year Rum is composed of a blend of aged rums, all at least 12 years old. The rums are distilled using a combination of stills including double wooden pot stills and are aged in bourbon oak casks.Demerara Distillers of Guyana produces El Dorado 12-year rum and is the country’s last remaining distillery, with origins tracing back to 1670. The name “”El Dorado”” references the legendary city of gold that is said to be in the country’s Rupununi region.  

A fabulous Venezuelan dark golden rum, distilled from molasses in a copper pot still before it's aged for up to 12 years. Rich, sweet and fruity, just how we like 'em.

Diplomatico Reserva Exclusiva is one of the most awarded rums, with more than 20 awards to its name.

NOSE: Fruit cake and rum’n’raisin ice cream, sprinkled with cocoa and banana chips.

PALATE: Chocolatey notes dominate to start, fading to reveal fudge and tropical fruit.

FINISH: Bittersweet orange, dark chocolate and vanilla cream.

Describing itself as 'the rum for bourbon drinkers. Bayou Select is copper pot distilled from Louisiana sugarcane and then aged in the Solera method for up to three years. The result is a creamy rum with a bourbon-esque character, accompanied by notes of cinnamon and maple. The Solera method involves a pyramid of stacked barrels. The oldest liquid is in the bottom layer of barrels, the youngest in the top. When a batch is harvested it is filled solely from some of the bottom layer, and those barrels are then topped up with rum from the layer resting on top of them. This second layer is, in turn, topped up with the contents of the third layer, and so on. This process is a way of naturally blending spirits for consistent taste and quality.

Pineapple and rum is a timeless combo, and the folks from Dead Man's Fingers have got just the thing to convince you of that - Dead Man's Fingers Pineapple Rum! This terrific tropical treat boasts notes of both candied and roasted pineapple, alongside simmering spices and a helping of brown sugar.

Superb served over ice, but also goes great with lemonade or ginger ale.