Landlocked English Dark Spiced Rum

The one people come back for. It's made from the dunder — the spent molasses left in the still after the first distillation — blended back into fresh base spirit, plus a second spiced rum made from the spent spices of the Spiced Rum, and a touch of caramel for balance. Every ingredient in this bottle has already done a job once before. That's where the depth comes from.

How it's made

After I distil the White Rum, I don't throw away what's left in the still. I take that spent molasses — the dunder — and blend it back into fresh base spirit, building real depth without adding anything artificial. Then in goes the second spiced rum made from the Spiced Rum's spent spices, and a touch of caramel to round it out. It's the most layered thing I make, and it's built entirely from things most distilleries would throw away. Nothing here is wasted, and nothing here is simple.

Why it's different

The most complex thing in the range, full stop. Where the Spiced Rum is built from fresh whole spices, this one reuses the spent dunder and spent spices from other batches — nothing else in the lineup is built this way.

• Deep treacle flavour — depth and intensity that will last
• Mixes properly in any classic whiskey cocktail
• Lower spice profile if Spiced isn't your thing