This fruity, decadent delight will have you dreaming of the Caribbean!
The finest ingredients
Tate & Lyle No.3 Treacle made from cane molasses.
Nose: Aromas of fresh, ripe bananas, vanilla ice cream and brown sugar with a sprinkling of cinnamon.
Palate: Incredibly luxurious, rich and buttery. Caramelised pineapples, treacle tart and Jamaican banana fritters are pronounced, balanced by warm ginger spice.
Finish: Full of stone fruits and oak spice lasting long on the finish.
Our road to rum started in 2017 when one of our senior distillers, Leon, started learning the art of making rum Jamaican-style - that is, a high-ester rum made primarily from molasses. We wanted to make an English product with English ingredients and so we used the most English of ingredients to make our rum: Tate & Lyle No.3 Treacle! Once our treacle arrived at the distillery, Leon began fermenting the sticky goodness using an intensely fruity red wine yeast together with dunder (refermented stillage) for up to a month, which gives rise to a rich spirit full of tropical, funky aromas and flavour.
Following fermentation, Leon carried out both double copper pot distillations to create a full-flavour spirit, along with column runs to produce a lighter spirit. In 2018, Leon lovingly casked our rum in some beautiful cream sherry barrels from Spain and left them to mature. After two years of ageing, we thought the rum tasted so good that we decided to blend some barrels together and bottle our first batch this year. Our rum is bottled onsite without any added sugar or colouring.
Delicious sipped neat or over ice, our Cotswolds Treacle Rum also stands up well in rum-based cocktails.