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A cask aged rum from the Dominican Republic, united with subtle notes of honeybush, rooibos, complemented with juicy aromas of sweet orange and a herbal touch of rosemary.


The story of
Honey Rum Liqueur

To create the perfect union of honey flavours and rum, we’ve carefully selected a cask-aged column still rum blend from the Dominican Republic. This rum is distilled from fermented sugarcane juices and aged locally. The rich body is complemented by subtle honey notes of the honeybush botanical. A small amount of traceable honey is added which gives a filming mouthfeel. The finish is long and soft and lingers with juicy aromas of sweet orange.





Ugandan vanilla beans are known for their rich, creamy flavour and high vanilla content. Grown in a tropical climate, hand-pollinated, carefully cured and dried in the sun, they are a premium ingredient sought after by chefs worldwide. Using Ugandan vanilla supports a resilient local industry and celebrates a country’s spirit of determination.


Honeybush is a tea that comes from the Western Cape of South Africa. It has a natural sweetness with notes of honey and caramel, and a mild floral aroma. It’s is a sustainable and eco-friendly crop, as it grows naturally and does not require fertilizers or pesticides.


Rooibos, also known as “red bush” tea, is a herbal tea native to South Africa. It has a naturally sweet, nutty flavour with notes of caramel and honey. It adds a mild, earthy aroma to the rum.


The honey we use comes from the Biesbosch and has a distinct, floral flavour with notes of caramel and a subtle hint of acidity.



Take a shaker, add 60ml Honey Rum, 30ml lemon juice and 5ml sugar syrup. Shake all ingredients with ice and strain in a coupe glass. Garnish with a lemon zest.

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