Name: Cut Spiced Rum - 70 cl - kaasak
SKU: ksk143082
Price: 29.00 JOD
Availability: InStock

Cut Spiced Rum – 70 cl

Type: Rum

SKU: ksk143082

JOD 29.00

In Stock

A premium Caribbean rum with a Scottish connection. This Jamaican rum is one of Cut Rum’s signature expressions and uses pot still from Forsyth’s Still Makers in Speyside. Aged in…

A premium Caribbean rum with a Scottish connection. This Jamaican rum is one of Cut Rum’s signature expressions and uses pot still from Forsyth’s Still Makers in Speyside. Aged in American bourbon barrels, this is heavy on the spice. Infused with peppercorns from Madagascar, cinnamon and aniseed from India and nutmeg from the West Indies, Cut Rum have scoured the globe for the finest natural ingredients.

The nose gives off notes of orange, vanilla, and dried spices.

On the taste is creamy caramel, sea salt and peppercorn, leading to a lingering spicy finish. Real rum, real spice.

Product Details

Region: Jamaica
Size: 70cl
ABV: 37.5%

Content-type	Rum
Origin	Jamaica
ALC %	37.50%

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Quick Comparison

Cut Spiced Rum - 70 cl remove Bayou Select Rum - 75 cl remove Bacardi White Rum remove Diplomático Mantuano - 70 cl remove Bacardi Spiced Rum - 75 cl remove Dead Man's Fingers Pineapple Rum - 70 cl remove

Name Cut Spiced Rum - 70 cl remove Bayou Select Rum - 75 cl remove Bacardi White Rum remove Diplomático Mantuano - 70 cl remove Bacardi Spiced Rum - 75 cl remove Dead Man's Fingers Pineapple Rum - 70 cl remove

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SKU ksk143082 9939 1491 11329 111601 114256

Rating

Price JOD 29.00 JOD 30.00 Price range: JOD 27.00 through JOD 35.00 JOD 40.00 Original price was: JOD 28.00.Current price is: JOD 26.00. Original price was: JOD 29.00.Current price is: JOD 28.00.

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Description

Content

The nose gives off notes of orange, vanilla, and dried spices.

On the taste is creamy caramel, sea salt and peppercorn, leading to a lingering spicy finish. Real rum, real spice.

Product Details

Region: Jamaica
Size: 70cl
ABV: 37.5%

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.