Cut Smoked Rum, 70 cl

Product Information

Katherine and Harry started off by experimenting with creating different flavours in their kitchen. They realised that they had found “something pretty amazing” after using apples to produce a smoked rum. They use a French Savalle still, a Wooden Coffey still and a Double Wooden Pot still, known as the Port Mourant. The rum is then matured in the Caribbean heat for two to three years in American oak casks that once held Bourbon whisky. Burning Barn’s hero product is its Smoked rum, which is made using apple wood harvested from the farm’s old orchards. The brand’s Spiced rum is made by infusing hand roasted vanilla, coconut, all spice, ginger and chilli. Flavouring, filtering and bottling is all done by Katherine and Harry on the farm in Eastcote. Our panel – made up of 10-accredited spirits experts and rum-loving consumers – put 36 white and dark rums to the test, comparing the supermarket steals to the big-branded bottles. Watching my father-in-law overcome the devastation of the business he had taken 35 years to build up and rebuild it again was inspirational,” said Katherine. “It inspired me and my husband Harry to start a business of our own.” Katherine had some knowledge of the drinks industry having previously worked for wine discounters and then for the Lidl supermarket chain. Since rum is not subject to any form of appellation of origin, it can, like gin, be made anywhere in the world. And now it is beginning to be distilled in dear old Blighty, with some surprisingly excellent results. This makes perfect sense, what with the centuries-old association between rum and the Royal Navy, which, until 1970, issued every one of its crew members with a daily tot of rum. Ironically, the very brands that were served on board, such as Pusser’s and Captain Morgan, were never distilled in Britain in the first place and their popularity in the taverns was purely based on their association with Naval swigging.

We often associate the smell of smoke with wood, and due to the aging process, whiskeys tend to have a sort of oak aroma to them. A drink that is very commonly served smoked is whiskey. Whiskeys such as rye and bourbon usually go through an aging process, and this is done in charred oak barrels. Crafted using Jamaican rum and smoked using oak chips, this one is for those rum drinkers with a preference for peaty flavours. It’s one of the first smoked rums to have been produced in the UK and contains fine natural ingredients; vanilla and peppercorns from Madagascar, coriander seed, cinnamon and aniseed from south India and nutmeg from the West Indies.Whether you prefer the light, bright notes of un-aged white rum or something darker and decadent, there really is a rum for everyone. To help you choose the best rum for you, we’ve included our top-scoring white and dark rums below, and categorised them as follows: A terrible fire which destroyed her father-in-law’s toffee apple business inspired Katherine Jenner to launch a brand of rum that boasts not only a distinctive name but also a highly individual, winning taste. We deliver to a number of international destinations including the USA. Please use the 'Change Location' link above for an estimate in your local currency or find out more about international delivery Well that depends on how you plan to drink it. The tropical flavours of white rum are typically used to make mojitos, or simply enjoyed with a splash of juice. While a good quality dark rum is better suited to sipping, just as you might enjoy whisky.

You can use a heavy Jamaican rum instead of scotch, a medium-bodied Barbados rum instead of Irish whiskey, a Venezuelan rum instead of cognac, or a light Puerto Rican rum instead of vodka." What is the best rum?

Ron Zacapa Centenario Sistema Solera 23 Rum

Over the last decade or so, rum has been slowly shaking off its old reputation as something to swill in discotheques mixed with Coca-Cola. But only recently has rum begun to be seen as a ‘serious’ drink such as single malt whisky, bearing the unique imprint of the distillery and year of production. Unfortunately, the very brands that first exported rum to Britain from countries like Cuba and Jamaica are proving rather sluggish in catching up with the new vogue for ‘sipping’ rums, to be drunk after swirling the glass, plunging one’s nose into it and declaring how powerful the cinnamon notes are. Brands like Captain Morgan, and more recently Sailor Jerry, have been shoved along the shelves in most pubs and bars by Kraken, a heavily marketed brew that declares its bottling origins as simply ‘The Caribbean’.