"Rum from Scotland?!", we hear you cry. Indeed! Spirit of Glasgow named its Sugar House Rums after the original rum producers in the country. The team takes premium cane molasses, mixes it with Scottish water and a yeast strain that works particularly well for rum. This ferments for a whole week prior to pot distillation. To boost flavour further, the resulting molasses dunder is distilled again, maxing out those fruity notes.
Bursting with tropical fruit – pineapple, mango, banana and peach. An earthy quality comes through, too.
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This was my gateway drug as it were into craft distilled rum at its absolute finest! Incredibly impressive juice.
Best scotch rum out there. Love it
