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This is a really different rum and all the better for it. Created by cellar master Alexandre Gabriel and drinks historian David Wondrich in 2015. It is made by infusing Queen Victoria pineapple rinds in white rum for a week and then distill it. The flesh is then macerated in dark rum for 3 months before the two are married together and aged for a further 3 months in cask. The result is one of the best flavoured rums you will try. Light brown sugar with banana and waves of pineapple sweetness followed by gentle spice.
British MainlandEconomy (3 to 5 working days) - £4.95.Express Next Working Day - £6.95.'More Delivery Information'.
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