COTSWOLDS TREACLE RUM
COTSWOLDS TREACLE RUM

COTSWOLDS TREACLE RUM

  • 500ml
  • 51% ABV

Our limited edition Cotswolds Treacle Rum is made from Tate & Lyle No.3 Treacle which has been fermented, Jamaican-style, for up to 30 days before being distilled and then matured in Spanish Cream Sherry casks. This very limited release features a blend of both pot- and column-distilled rums and has no added sugar or colouring. Think tropical fruit flavours, vanilla, buttery biscuits and oak spice.

  • 500ml
  • 51% ABV
Regular price £49.95
Regular price £49.95

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Our limited edition Cotswolds Treacle Rum is made from Tate & Lyle No.3 Treacle which has been fermented, Jamaican-style, for up to 30 days before being distilled and then matured in Spanish Cream Sherry casks. This very limited release features a blend of both pot- and column-distilled rums and has no added sugar or colouring. Think tropical fruit flavours, vanilla, buttery biscuits and oak spice.


A delicious treat for sipping neat this Christmas 

Carefully sourced ingredients

Molasses: Tate and Lyle No.3 Treacle, made from unrefined sugar from the Caribbean.

Yeast: Red wine yeast to ensure funky topical fruit flavours and aromas.

Wood: Cream sherry barrels from Spain.


Tasting notes

Nose: Vanilla and Biscoff with plenty of tropical fruits and cinnamon.

Palate: Viscous and rich. Banana skins, buttery biscuits and ginger spice.

Finish: Long and sweet finish full of stone fruits and oak spice.

Lovingly crafted

Back in 2017, one of our Senior Distillers, Leon, began experimenting with a miniature rum still during a period of convalescence. Under the guidance of well-known Jamaican rum expert, Michael Delevante, Leon spent several days at the distillery learning about various rum-making techniques and taught himself the art of rum-making Jamaican-style - in other words, a style of rum made primarily from molasses and known for its tropical fruit aromas and flavours.

Leon began making our rum using the quintessentially English Tate & Lyle No. 3 Treacle - basically molasses by another name - which was dissolved and fermented using an intensely fruity red wine yeast for a whole month on average. By using the refermented stillage, known as dunder, the yeast is sent into overdrive and produces huge amounts of acids which, during distillation, become the incredible esters for which Jamaican rum is known. Going forward with what he learned from Michael, Leon did both (double) pot distillations, to create full-flavour spirit, along with column runs to produce a lighter spirit.

In 2018, Leon filled some beautiful cream Sherry barrels from Spain with the rum and left these to work their magic. This batch of rum was bottled in November at 51% ABV without any added colouring or sugar.


Serving suggestions

Best enjoyed on its own!

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