Dark Matter was the first dedicated rum distillery in Scotland. It came about after a holiday to the Carribean when the founders wanted to visit a rum distillery but could not find one that would accept visitors. They casually remarked that it would be easier to build a distillery themselves at which point Dark Matter Distillers sprang to life. "Our curiosity drives us while science inspires us. Combining knowledge and imagination we obsessively pursue flavour through systematic study, observation and experiment."
It took four years for Dark Matter Spiced Rum to evolve from an idea to reality but it has proved a successful venture and this Scottish rum now has fans all over the world.
Dark Matter Spiced Rum is a molasses-based rum with flavours of bell pepper, fresh ginger, green peppercorns and allspice. It is, according to the distillers, the taste equivalent of warping into a liquid black hole but without every atom in your body being crushed to an infinitely small point. We have no idea either - perhaps more tasting is required!
The story goes, that a ship carrying one of the largest quantities of black spiced rum ever to be exported from the Caribbean islands never reached its destination. Stories were plentiful, and while an attack by the Kraken is suspected, no stories were ever confirmed. Barrels carrying the black spiced rum drifted across the sea, and when discovered it was renamed after the Kraken.
Kraken Rum is a blend of Caribbean rums that should certainly suit any fans of rich, navy-style rum. The Kraken Black Spiced Rum is a dark spiced Caribbean rum brewed in Trinidad and Tobago using molasses and local sugar cane. Kraken rum blends hints of nut, vanilla with aromas of coffee, cinnamon, ginger and clove, creating a fantastic flavour that might just fill the Sailor Jerry sized hole in your heart. This rum is gluten free, and contains a hearty blend of spices.
ABV = 40.0%.
Back in 1938, two friends with a passion for making rum decided to go their own way. Using oak barrels to pioneer a new ageing process, their rums took on such depth and smooth complexity, that even the government were convinced and changed the very laws of rum-making to enhance its quality. The benchmark for future generations was set, and Venezuelan rum was redefined forever.
Locally grown sugar cane reaches the distillery within 24 hours, ensuring the flavour and sugar content of their molasses remain of the highest quality. Their Amazonian location gives them an excellent source of natural mineral water, which is critical to the final quality of the rum. Unlike many distilleries, Pampero continues to use three different distillation processes for a purer, higher quality rum. After its initial distillation, the alcohol can be made 'lighter' or 'heavier' by undergoing its second and third distillations in a column, kettle, or pot still. Venezuela's high humidity, high temperatures, and nightly temperature drops provide intensive ageing conditions all year round, leading to a maturation rate approximately three times greater than that of scotch or cognac.
There’s more to Pampero Blanco than meets the eye. A good white rum should be fresh, clean, easy to mix and easy to drink. Blanco is all of these, but it’s also an aged rum, made from a blend of traditional white rum aged for up to 4 years.
Unlike most white rums which are distilled in column stills, the heavier rums of the Blanco blend are distilled in traditional copper pot stills, like those used for Scotch Whisky. Ex-whisky white oak casks lend Blanco its fruity notes and originally a golden colour, which is later removed through charcoal filtering. It is a Light, creamy and simple rum with flavours of blackcurrant, candy floss, green apple, banana, toffee and vanilla.