What happens when we take 150kgs of late season black Tasmanian cherries and infuse them in our Caribbean Trinidad rum? A luscious marriage of these two flavours has made an authentic cherry taste with spicing of orange, lavender, nutmeg and cinnamon.
Sitting under the ‘Experimental Kitchen’ Sub-brand of Rum Diary Spiced, this range is designed to sit outside of our core offering, we will create products when the time or season is right and only in strictly limited quantities. This was the first release from 2017 and the second release has just been done at the end of 2018 named ‘Edition #2 - Cocos Nucifera’ (Coconut) spiced rum. Ed #1 - Cherry had only 750 units created with only a handful remaining, presented in 500ml format with a minimal red foil and black text with individual numbering and batch date.