St Abbs Rum

St Abbs Reserve Rum begins its life as sugarcane on select plantations in Barbados, Guyana, Trinidad and Jamaica. The 15 individual marks that define the spirit of St Abbs Reserve Rum are all fermented from molasses, a natural by-product of sugar production and the historical source of all traditional Caribbean rum.

St Abbs Reserve Rum begins its life as sugarcane on select plantations in Barbados, Guyana, Trinidad and Jamaica.

The 15 individual marks that define the spirit of St Abbs Reserve Rum are all fermented from molasses, a natural by-product of sugar production and the historical source of all traditional Caribbean rum.

This fermented molasses is distilled at its country of origin before these young rum spirits undergo some early stage blending in Barbados & Trinidad.

Our column still marks are produced across all four of our source countries, but our richly flavoured pot still marks are produced only in Jamaica & Guyana. Each individual mark brings a different characteristic to St Abbs Reserve Rum and they have all been carefully selected for the key aromas, flavours and textures that they bestow on our blends.

Our signature Cask Silver blends fresh molasses silver spirit before it is enhanced with luxurious cask rum aged for up to five years in Trinidad cellars and eventually charcoal filtered for clarity.

Captain’s Table XO is a fine, warm rum that is rich with aromas of butter toffee, brandy-snap & dark dried fruits and backed with hints of toasted oak & dessert spice. The mature palate is loaded with the lingering sweetness of raisins, dates, prunes & plum cake with flashes of dryness from charred wood, leather & tobacco.

The Six-Spices of St Abbs’ spellbound cargo are cast in our barrel-enhanced silver rum and hexed with a black-strapped ration of dark caramel. The result is a deep, sailor’s-style spirit cursed with a rum-loaded body, black- toffee overtones and a complex balance of soft to sharp spices & buttery biscuits.

St. Abbs Perfect Serves

The Six Spice Mule

The Recipe:
Pour into a shaker…

The Blend:

Two tots of St Abbs Six Spice
Two tots of fresh orange juice
Half a tot of fresh lime juice
Half a tot of sugar syrup

The Shake:

Fill the shaker with cubed ice and shake for ten seconds
Strain into a tall glass full of ice
Top with ginger beer

The Finish:

Garnish with fruit slices or wedges and a straw

Six Spice Sangria

The Recipe
Pour into a shaker…

The Blend:

Half a tot of St Abbs Six Spice
Half a tot of cherry or dark berry liqueur
Two tots of red wine (Shiraz or Merlot work well)
One & half tots of fresh pineapple juice
Half a tot of pureed raspberries
Half a tot of sugar syrup
1 piece of star anise

The Shake:

Half fill the shaker with cubed ice
Pass the mixture between two shakers till the drink is well mixed
Strain into a wine glass over a few cubes of ice
Top with lemonade or ginger ale

The Finish:

Garnish with fruit slices or wedges and a straw

St Abbs Rum