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Botanical rum

We’re proud that Spirited Union is the first Botanical Rum company that challenges the status quo in rum established by the large multi-nationals. By using traditional and modern distillation and infusion methods, we’re adding creativity and real flavour innovation into the rum world. 


Introducing the worlds first Botanical rum

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Our products

We source single-origin rums and botanicals from the best regions in the World. We create union between the complex flavours of spirits and botanicals to produce new world rums that are bold, balanced with unapologetically fresh tastes.


Responsibility & Sustainability philosophy

We tax our products 1% for the planet to reduce our impact and to support the communities we source from

Chapter 1.

single origin rum

We love the way rum is traditionally made – the impact of soil, climate, and cane on its taste. It is why we go through great lengths to source single origin rums with different and distinctive flavour profiles. Our philosophy of working with single origin rum is to embrace the diversity in each spirit and to evolve and enhance its unique qualities with botanicals.

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Chapter 2.

Quality sourced botanicals

We go through great lengths to track down the best ingredients for our rum – going through every detail on how they are produced or sourced. Whether it’s green cut sugarcane in Panama, fresh green coconut water from Sri Lanka, responsibly cultivated vanilla pods from Uganda, fairly sourced Pacamara coffee beans, or honeybush from a regenerative farm in South Africa.

Chapter 3.


To extract complex flavours from botanicals, we use a flavour infusion method we call maceration. By varying the alcohol percentage, number of botanicals and extraction time, we can extract the desired taste. Delicate botanicals such as our honeybush and rooibos tea have a short extraction time, and dried botanicals such as cloves, cardamom and coconut take longer to extract.

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Chapter 4.


To extract fresh and light flavours, we re-distil rum and botanicals in our traditional copper pot still. The mix of botanicals, rum and water are added to the still, which is then heated. Heavy and complex flavour and colour molecules remain behind, while fresh and light flavour molecules evaporate with the alcohol. We capture these fresh and light flavours in the heart of the liquid which we call an ‘esprit’.

By working with an esprit, we add a naturally fresh and light flavour to our rum.

Chapter 5.


By letting rum mature in oak wood, subtle changes occur in both its taste and colour.  Inspired by the nuances that botanical ingredients can have on the taste of rum. We’ve created a new maturation method -which we call botanical cask finish.

We pre-condition our final finishing casks with botanicals for the wood to absorb some of its flavours, in these casks a tropical aged blend will get its final subtle finish.

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Experience how our rums are made

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