Scotland's first and only Rum, made in a purpose built distillery in Banchory.
The result is a remarkable spiced rum made with only the finest, fresh ingredients and an attention to detail
Two brothers, Jim and John Ewan are behind the project and brought in Cory Mason - ex-Rum distiller at New York State's Berkshire Mountain Distillers to help them set things up
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Description
It all starts with the highest purity level, refiner's grade molasses, a standard of molasses almost unheard of these days in rum distillation. Following distillation, the all-important spices are added for a week-long infusion. Dark Matter's infusion takes in a swathe of hand sliced fresh ginger, fresh green peppercorns (plucked by hand from their stalks), hand crushed, allspice berries, and Indian long pepper (a close relative of black pepper with a similar but spicier personality)
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:Cane, Caramel, Spice
Palate:Butterscotch, Cedar, Spice
Food Pairings:
Cheese
Description
It all starts with the highest purity level, refiner's grade molasses, a standard of molasses almost unheard of these days in rum distillation. Following distillation, the all-important spices are added for a week-long infusion. Dark Matter's infusion takes in a swathe of hand sliced fresh ginger, fresh green peppercorns (plucked by hand from their stalks), hand crushed, allspice berries, and Indian long pepper (a close relative of black pepper with a similar but spicier personality)
Tasting Profile
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Cane, Caramel, Spice
Palate:
Butterscotch, Cedar, Spice
Food Pairings:
Cheese
- Light
- Full
- Low Tannin
- Tannic
- Sweet
- Dry
- Low Acidity
- High Acidity
Aroma:
Cane, Caramel, Spice
Palate:
Butterscotch, Cedar, Spice
Food Pairings:
Cheese
Dark Matter