Additional information
Bottle Type | |
---|---|
Age | |
Packaging | Bottle Only |
Scotland/Other | |
Size | 70cl |
Strength | 41.30% |
Barcode Number | 3770015612013 |
Product Information
Aged for 7 years minimum in white oak ex-whisky barrels, Eminente Reserva possesses the aesthetics of a traditional Cuban light rum but with the complexity and depth of a very old one. Eminente Reserva is at once intense and delicate on the nose. The initial aroma of freshly roasted coffee gives way to softer notes of dulce de leche, toasted almond and cocoa. Full-bodied and incredibly deep, the palate is rich with vanilla and smoky notes, coffee and raspadura, which is the taste of unrefined cane sugar. Spicy notes of ginger and Sichuan pepper with a slight taste of prune in the background. Unsurprisingly, this is a long finish, fresh and creamy with notes of chocolate and a hint of smoke. Ideal for sipping, over a large ice cube or in cocktail.
Bottle Type | |
---|---|
Age | |
Packaging | Bottle Only |
Scotland/Other | |
Size | 70cl |
Strength | 41.30% |
Barcode Number | 3770015612013 |
Made with loads of passion! Inspired by Dead Man’s Fingers original Spiced Rum from the Rum & Crab Shack in St. Ives. This rum has sweet, tropical passion fruit aromas with hints of mango. It makes a great variation of a Pornstar Martini.
Signature Serve: Serve with lemonade and a half a passion fruit.
Pornstar Martini: To a shaker add 50ml Dead Man’s Fingers Passion Fruit Rum, 20ml Passoa Passion Fruit Liqueur, 20ml vanilla syrup, 20ml lime juice, and 50ml sparkling wine. Shake well with plenty of ice, then strain into an iced glass. Place 1/2 of a passion fruit shell into the drink and serve with a shot of sparkling wine.
Spiced Rhubarb Liqueur
A flavoursome liqueur from the Dark Matter Distillers up in Banchory, Scotland. Using a base of its own white rum, this Dark Matter liqueur combines full-bodied rhubarb notes with a crackle of spicy ginger. Well suited for use in cocktails, mixed drinks, or simply just splashing in a glass of sparkling wine. Real rhubarb tangy notes arrive up front, paired with slowly building heat from the ginger. Hints of nutmeg and fried banana develop in the background.
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