Spiced and not so spiced
Spiced Rum has been a driving force in the overall popularity of rum and they offer a perfect example of how these rum masqueraders are always looking to cut corners. The less imaginative brands use little more than sugar and vanilla but the very worst of them will use synthetic flavourings!
However, the better brands use a range of blended spices from around the world and macerate them in real rum. This process is more time consuming and you’d expect the human effort and cost of production to result in a more expensive product.
For example, CUT SPICED sources;
- Natural cinnamon & aniseed from Sri Lanka (16,244 km)
- Peppercorns & vanilla from Madagascar (14,142 km)
- Butterscotch, aniseed, coriander seeds from South India (15,616 km)
- Ginger & nutmeg from the West Indies (1,149 km)
Our ingredients travel a total of 47,151 km from their source to be blended with our rum but every km is worth it to create a liquid that delivers a multitude of real flavours.
Watch out for added caramels or synthetics
Originally, gold or dark rum was coloured by ageing the rum in charred oak barrels but, mass producers decided this process took too long and cost too much. Unfortunately, it is now common practice to use caramels to colour the liquid quickly, however, this results in a sickly artificial sugar taste.
Taking the time to colour rum through ageing or using real ingredients or natural colourings should be a timely and costly activity. CUT Smoked Rum, for example, is made using 100% sugar cane and is rested in oak barrels for 3 years to produce a natural toasted oak flavour.