Twin Fin Rum
Brand new from Tarquin Leadbetter - creator of Tarquin's Gin and the pioneer of contemporary distilling in the South West - comes this absolutely cracking spiced rum.
A blend of Jamaican pot-still rum and Dominican Republic column-still rum with the addition of a little hit of Pedro Ximenez sherry (clever touch boys - brings a lovely caramel edge) and rested on charred oak for a slightly smokey element.
This is a 'fun rum' and I've tested it comprehensively over the last few days. Drink it on it's own over ice with a little twist of lemon... or mix it with two parts cola to one part rum and loads of ice... or serve it over ice with two parts of ginger beer to one part of rum with a twist of lime. All of those serves will set you up nicely.
But serve it in a mojito by muddling (bruising) a load of mint, a teaspoon of sugar, 3 wedges of lime then add a double shot of rum, loads of ice (crushed if you can get it) and top with either soda or ginger beer to taste... now you're talking.
Brand new from Tarquin Leadbetter - creator of Tarquin's Gin and the pioneer of contemporary distilling in the South West - comes this absolutely cracking spiced rum.
A blend of Jamaican pot-still rum and Dominican Republic column-still rum with the addition of a little hit of Pedro Ximenez sherry (clever touch boys - brings a lovely caramel edge) and rested on charred oak for a slightly smokey element.
This is a 'fun rum' and I've tested it comprehensively over the last few days. Drink it on it's own over ice with a little twist of lemon... or mix it with two parts cola to one part rum and loads of ice... or serve it over ice with two parts of ginger beer to one part of rum with a twist of lime. All of those serves will set you up nicely.
But serve it in a mojito by muddling (bruising) a load of mint, a teaspoon of sugar, 3 wedges of lime then add a double shot of rum, loads of ice (crushed if you can get it) and top with either soda or ginger beer to taste... now you're talking.
Brand new from Tarquin Leadbetter - creator of Tarquin's Gin and the pioneer of contemporary distilling in the South West - comes this absolutely cracking spiced rum.
A blend of Jamaican pot-still rum and Dominican Republic column-still rum with the addition of a little hit of Pedro Ximenez sherry (clever touch boys - brings a lovely caramel edge) and rested on charred oak for a slightly smokey element.
This is a 'fun rum' and I've tested it comprehensively over the last few days. Drink it on it's own over ice with a little twist of lemon... or mix it with two parts cola to one part rum and loads of ice... or serve it over ice with two parts of ginger beer to one part of rum with a twist of lime. All of those serves will set you up nicely.
But serve it in a mojito by muddling (bruising) a load of mint, a teaspoon of sugar, 3 wedges of lime then add a double shot of rum, loads of ice (crushed if you can get it) and top with either soda or ginger beer to taste... now you're talking.
