Dark Matter Spiced Rum 700Ml

SKU
DAMARURU10 UCAU
  • Scotland's first and only Rum, made in a purpose built distillery in Banchory.
  • The result is a remarkable spiced rum made with only the finest, fresh ingredients and an attention to detail
  • Two brothers, Jim and John Ewan are behind the project and brought in Cory Mason - ex-Rum distiller at New York State's Berkshire Mountain Distillers to help them set things up
  • 1 or more bottles
    $99.99
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Editors notes

It all starts with the highest purity level, refiner's grade molasses, a standard of molasses almost unheard of these days in rum distillation. Following distillation, the all-important spices are added for a week-long infusion. Dark Matter's infusion takes in a swathe of hand sliced fresh ginger, fresh green peppercorns (plucked by hand from their stalks), hand crushed, allspice berries, and Indian long pepper (a close relative of black pepper with a similar but spicier personality)

Details

Tasting Profile

  • Light (Light)
    Full (Full)
  • Sweet (Sweet)
    Dry (Dry)
  • Aroma
    • Cane
    • Caramel
    • Spice
  • Palate
    • Butterscotch
    • Cedar
    • Spice

Food Pairings

  • Cheese

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Locations

Scotland

Scotland has a well-known and well-deserved global reputation for its whisky. But wine? Not where your mind immediately goes when you think of a thriving wine industry. Still, due to the impact of climate change, typically cool-climate areas find themselves experimenting and branching out into the business. Several entities have attempted to grow wine grapes here, such as Siegerrebe and Black Muscat, and though grapegrowing may not yet be flourishing here, growers and makers are cultivating other fruits for their wines, including gooseberries, raspberries, strawberries, blueberries, cherries, and rhubarb. Among the wineries bottling up some fruity goodness are Orkney Wine Company and Cairn O’Mohr.

None

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Pairs Well With

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About the brand Dark Matter

Dark Matter is Scotland's first and only Rum, made in a purpose built distillery in Banchory, between the Cairngorms and Aberdeen. Two brothers, Jim and John Ewan are behind the project and brought in Cory Mason - ex-Rum distiller at New York State's Berkshire Mountain Distillers (to name one of his many exploits) - to help them set things up. The result is a remarkable spiced rum made with only the finest, fresh ingredients and an attention to detail that the big boys can only dream about. It all starts with the highest purity level, refiner's grade molasses, a standard of molasses almost unheard of these days in rum distillation.

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