225 Club YEAR 6 Release No.2: Spiced rum
225 CLUB YEAR 6 Release No. 1 is a Citrus Liqueur
Rum is a spirit derived from sugarcane byproducts and was first produced in the Caribbean during the 17th century. The sugarcane industry flourished in the region, leading to an abundance of molasses, a byproduct of sugar production. It was from this molasses that rum was born.
As rum production spread across the Caribbean, distillers began experimenting with various spices to enhance the flavour of their spirits. The addition of spices not only helped mask the harsh taste of raw rum but also added complexity and depth to the drink.
During the colonial era, a wide variety of spices were brought from Asia to the Carribean via trade routes established by European settlers. This trade brought a wide array of spices from Asia, including cinnamon, nutmeg, cloves, and vanilla, to the Caribbean islands. These new and exotic spices found their way into the rum-making process, further enhancing the flavor profiles of the spirits.
Rum gained popularity among sailors and naval officers due to the belief the spices increased the longevity of the spirit and were thought to help ward off illness like scurvy.
In modern times, the popularity of rum has increased, movements and rising trends in the tiki cocktail space have largely contributed to this. Today you can find spiced rums infused with everything from citrus peels and stone fruit to ginger and coffee, sometimes even chocolate.
For our version of this rum, we fermented panella and banana, and added rich warm spices like cinnamon, clove, and mace.
k, k, & m