New rum launches with smoked, spiced and overproof expressions

cut rum

A new range of premium rums has been launched in the on-trade offering three unique expressions that are smoked, spiced and overproof.

The Cut Rum range is produced at the Worthy Park distillery in Jamaica, developed by a UK-based team of drinks industry figures including brand ambassador and rum specialist Chris Hare.

Initially launching in the UK on-trade, it is led by Spiced Rum, which has notes of dry spice and a long peppery finish, with ABV of 37.5%. Ingredients include vanilla, cinnamon, coriander seed, lemon, pepper, ginger, nutmeg and aniseed, combined with a blend that is 80% Jamaican and 20% Trinidadian rums.

However, Cut Smoked Rum is their biggest achievement, taking two years of development to come up with the most effective way to add smokiness to the rum. This is through condensing smoke from oak chips using a mix of water and rum to create a condensate that is filtered and blended with the rum.

With hints of coffee beans and nicotine-free tobacco extract added, the Smoked Rum uses 100% three-year-old Jamaican rum, bottled at 40% ABV.

The third expression is Cut Overproof Rum, bottled at 75.5% ABV, or 151 proof. Aside from its greater alcoholic punch, this uses the same ingredients as the spiced rum but in different amounts, with the blend split 60% Jamaican and 40% Trinidadian.

The branding is based on the idea of cutting out all the nonsense around rum to make it accessible and more focused on the liquid and the natural ingredients. “We wanted a brand that had no pirates, not sea monsters, no pin-up girls, no ‘spirit-based spiced drink’,” Chris explained. “It had to be real rum, real flavour, natural ingredients and a quality-tasting liquid.”

The rums are already gaining listings with leading operators such as Living Ventures and The New World Trading Company as well as suppliers including Amathus, LWC and Enotria&Coe.

As part of the launch, the Cut Rum team created a food pairing menu at The Coal Yard at Tower Bridge, London, with head chef Dave Mothersill. His ideas included serving the Sugar Mama cocktail with Cut Spiced Rum (see below) with salmon cured in coconut and salt plus lime and jalapeno.

The Smoke Storm cocktail, made with Cut Smoked Rum, ginger ale, bitters and lime juice, was complemented by smoked duck with chicory, coffee and rhubarb.

Chris, whose previous experience includes working on RedLeg Rum, has created a number of cocktail recipes to showcase the different expressions.

Smoke ‘n’ Grind
25ml Cut Smoked Rum
25ml Cazcabel Coffee Tequila
Stir with cubed ice in a rocks glass and garnish with orange peel.

Sugar Mama
50ml Cut Spiced Rum
25ml Pineapple juice
30ml Lime juice
10ml Orgeat syrup
10ml Campari
Shake ingredients with ice and strain into a rocks glass. Garnish with orange peel.

Previous Jim Beam launches programme to engage with UK bartenders
Next Young bartenders sought for return of Monin Cup