PROOF70 (35% ABV)
About Bumbu The Original Rum
This craft rum is produced at the West Indies Rum Distillery, on the beautiful island of Barbados. Their rum is distilled from sugar cane, which is sourced from the Caribbean and South America, and fermented using a yeast strain that dates all the way back to 1840. Handcrafted in small batches, using native Caribbean ingredients, the rum is aged for up to 15 years in ex-bourbon barrels and blended for bottling.
Bumbu Rum gets its name from the 17th-century sailors that the once ruled the seas. Their drink of choice was a spiced concoction named affectionately “Bumbu,” which was made using ingredients acquired over the course of their travels.
The modern take on this Carribean elixir consists of spices and sugarcane sourced from eight countries including Barbados, Belize, Brazil, Costa Rica, Dominican Republic, El Salvador, Guyana, and Honduras. Bottled at 35% ABV, this unique spirit is a Triple Gold Medal winner at the Los Angeles International Spirits Competition.
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About Bumbu Rum
Barbados is largely considered to be the cornerstone of Caribbean rum, which was first distilled on the island approximately 400 years ago. Bumbu Rum has spent the last few centuries perfecting the art of distilling and blending, handcrafting their rums from a quality blend of the finest sugarcane sourced from across the West Indies. It’s an exceptionally balanced and smooth rum that doesn’t sacrifice richness and complexity.
This craft rum is produced at the West Indies Rum Distillery, on the beautiful island of Barbados. Their rum is distilled from sugar cane, which is sourced from the Caribbean and South America, and fermented using a yeast strain that dates all the way back to 1840.
Bumbu Rum gets its name from the 17th-century sailors that the once ruled the seas. Their drink of choice was a spiced concoction named affectionately “Bumbu,” which was made using ingredients acquired over the course of their travels.
About Rum
Rum history allegedly started in the Carribiens in the 17th century when they started to ferment and distill molasses, a byproduct of sugar production. Most of the Rum is aged in oak or ex-wine casks, giving its color and flavor.
We distinguish between 4 different Rum categories, where white or unaged rum is mainly used in cocktails, while dark, spiced, and añejo (aged) rum are mostly enjoyed neat.
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