A spiced rum from The Glasgow Distillery Co.! Banditti Club is, funnily enough, named after the Banditti Club, a group of rogues who used to gather in Glasgow’s pubs, singing, eating and playing music late into the night. You can see these fellas on the label, though they look slightly intimidating if you ask us.
The rum is distilled from sugarcane juice on the island of Madeira, before it's transported to Glasgow where it spends 12 months maturing in oak casks. It's then spiced with pineapple, orange, cacao and allspice. A thoroughly aromatic and warming rum, a fab pairing with ginger beer and a wedge of lime.
Orang peel and barbecued pineapple, a whole host of fresh tropical fruit building into aromatic spices, with cloves, cinnamon, anise and a hint of white pepper.
A lovely rum. You can tell there's nothing artificial about it. Doesn't taste sweet or sickly. Christmassy flavours.
Tastes like someone mixed 50/50 Dark Matter and Captain Morgan. If you like a combo of burn from cheap high proof rum and burny spices with a ton of ginger and an aftertaste of soap, go for it. I can't even drink it, going to have to give it away. Between this and Dark Matter, prospects aren't looking too good for Scottish rum.
