This Rum is the result of years of research and product development and consumer taste testing. Our Rum is created and distilled right here in Southend, Essex, by Pigs Bay staff.
Rum is fermented using Cane Sugar and/or Molasses. We use both in the production of this Rum. We ferment and distil what is then known as a White Rum. A traditional dark Rum must be aged in oak, not just coloured and flavoured artificially. Pigs Bay uses American Oak barrels, sourced from a Scottish Whisky Distillery, in the aging process. The oak is re-charred before use. Here at Pigs Bay we use a light charring to impart sweet and vanilla tones with a back oak taste. It also contributes to the wonderful colour of our Rum. Traditional, Rum would be aged in oak barrels that have previously held Bourbon, thus picking up those notes in the ageing process. So we sit the oak first in Bourbon to impregnate it before ageing the Rum for three months.
Our Rum is then flavoured with a Chocolate and Fudge Vanilla Caramel. This is not an artificial flavour, we make the caramel ourselves here at Pigs Bay. We then infuse our Rum with both a Milk Chocolate and Dark Chocolate Fudge before adding Vanilla. But if that is not enough, we finally add a 3 dimensional sugar liqueur base. We part invert sucrose into fructose and glucose and add all 3 sugars to our Rum. Each sugar creates a different mouth feel when drinking the Rum. Forward, backward and around the mouth taste profiles will be produced.
We then bottle this masterful creation for you to enjoy.
Perfect just on its own.
Or for those who like the sound of the Mudslide – 2 measures of Chocolate Fudge Rum Liqueur mixed with 1 measure of Kahula, pour over a good scoop of quality ice-cream or pour over ice cube and then pour double cream over to taste.
Tip – make sure everything is ice cold, the drinks, the glass, the cream if using.