Premium spiced rum brand The Duppy Share has extended its range with the launch of a pineapple and kola nut-flavoured expression.
Developed in collaboration with Robin Honhold, former head of operations at Mr Lyan Ltd and co-founder of drinks innovation team A/O, the new variant has been specifically designed with the on-trade in mind.
Described as a spicier take on The Duppy Share’s original rum, The Duppy Share Spiced has been created to stand up in mixers such as ginger, soda and cola, and can be used as an ingredient in playful twists on classic cocktails.
The 37.5% ABV expression uses a blended base of aged rums from Worthy Park in Jamaica and Four Square in Barbados. It is made with 100% natural flavours.
As well as featuring “vibrant” pineapple and “rich” kola nut, the rum is said to offer supporting notes of ginger, vanilla, clove and nutmeg, and brightness from grapefruit, orange and basil.
Signature serves include the Spiced Caribbean Cola, which mixes The Duppy Share Spiced with cola and is garnished with fresh mint leaves, and the Spiced Pineapple Daiquiri, the brand’s twist on a much-loved classic.
George Frost, founder of The Duppy Share, said: “When making a rum it’s all about creating a great tasting liquid that stands out from the crowd.
“Spiced rum is booming in the UK, with sales topping 10 million bottles in 2019, and I saw a massive opportunity to create a spiced rum that focused on adding depth of flavour and complexity that consumers don’t usually get or expect from other spiced rums.
“Spiced rum has had a bad reputation in the past for being super sweet and packed so full of flavourings that you can’t even tell that it’s a rum.
“We wanted to forge a different path to advance the category and show consumers how good a spiced rum can be.
“As if we were making a gin, in making The Duppy Share Spiced we worked with the brilliant Robin to ensure that the balance of spices and botanicals was just right.
“The result, we believe, is a fantastic rum, that happens to have been pimped with some extra flavour.”