'First Scottish white rum' to be launched

By James Evison contact

- Last updated on GMT

SeaWolf: Scottish white rum
SeaWolf: Scottish white rum
Boilermaker Drinks has announced the launch of what it claims is the first white rum to be distilled on Scottish soil, SeaWolf.

The rum, a 41% ABV product, was created by Mike Aikman and Jason Scott, who run the Edinburgh bar Bramble, and independent wine merchant Vino Wines founder Gavin Ferguson. 

The three businessmen formed Boilermaker Drinks to produce a portfolio of Scottish spirits that would all be distilled by the company.

SeaWolf is the first spirit to come off the production line – 18 months after the firm was created. The product will only have a limited first run though with 300 bottles being made available before the end of the year.

Massive player

Aikman said: "Rum is a massive player in the cocktail world. However, when we started looking around for a British brand, we realised that very few brands are distilled here and so SeaWolf was born.

"Unlike gin, which we feel is reaching saturation point in the market, British rum is about to have its time in the spotlight and we aim to be at the forefront of this.”

Killer whales

The name is taken from the Native American term for killer whales, which highlights Britain's naval links with rum importation and the pods of 'sea wolves' found around the Scottish coastline today.

It is presented in a clear medicinal-style bottle with the whale illustration aiming to add an artisanal touch.

Unusual flavour profile

The spirit's base ingredient, cane molasses, are fermented by Ogilvy Spirits in Angus, Scotland, at a low temperature for four weeks using both rum and Champagne yeasts to provide the drink's unusual flavour profile.

The flavour notes includes unripe banana and sugar cane on the nose with tropical fruits on the palate and a faint citrus and spice finish.

Not ideal

Aikman admitted that Scotland was not "the ideal climate" to make rum but that the company "love a challenge".

He said: “We set about developing a full-flavoured rum good enough to work well straight and as a base for cocktails.

“It had to have character, flavour, mouth feel and body, which can be difficult with an un-aged spirit but we hope we’ve delivered on all aspects.”

Related topics: Spirits & Cocktails

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