Spiced Rum 700ml

$80.00

7 reviews

ABV: 40%

Information

Made with love in Margaret River, this is our best-selling craft spirit at the Distillery Door. The Grove’s premium spiced rum is a huge favourite with those in the know. Our Founder Steve knew he’d stumbled upon someone special when James Reed strolled through the distillery door 15 years ago. Born in Alaska, James learnt the art of distilling from a very young age (too young to mention!) and has travelled the world refining his craft.
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After a year living in the Caribbean absorbing local knowledge and expertise, James refined his secret Spiced Rum recipe which is now lovingly distilled, aged for two-plus years in The Grove’s own ex-bourbon barrels and hand bottled on site.
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This closely guarded recipe won James and The Grove Distillery a coveted Double Gold Medal at the San Francisco World Spirits Competition – widely regarded as the most prestigious spirits competition in the world.
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A hand-crafted, smooth blend of over 10 natural spices, including real vanilla beans. The rich, deep flavour and natural colour comes from the Grove Caribbean Style Dark Rum used in creating the base. The aromas of vanilla, cinnamon, nutmeg and clove blend with a mix of other spices and fruits to take your drink to a whole new level.
Drink it with

"So how do you drink premium rum? Premium rum is best enjoyed neat or over ice, perhaps paired with a piece of dark chocolate. Chocolate intensifies the bitterness and sweetness. Dried fruits, such as raisins or figs, also work well ... after all, there’s a reason rum and raisin ice-cream is so popular! Due to its complex flavour profile our rum is very versatile and can be used in making elegant cocktails. There are no boundaries when it comes to how you can enjoy The Grove, it’s up to your taste preference. Why not try our spiced rum in an old fashioned with simple syrup, aromatic bitters and an orange twist; or a Manhattan with sweet vermouth, aromatic bitters and a slice of orange. For more ideas, check out the Suggested Cocktails at the bottom of this page."
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