Spiced rum tends to follow a well-worn path of flavor, but Bumbu rum is attempting something different and it is a spirit well worth exploring. The sugarcane used in this rum is sourced from all over Latin America, including crop from Barbados, Belize, Brazil, Costa Rica, Dominican Republic, El Salvador, Guyana and Honduras. The cane is then brought back to the West Indies Rum Distillery in Barbados and is column-distilled before being placed in Kentucky bourbon casks for up to 15 years of aging. While the spices used in Bumbu rum are a trade secret the distillery has shared that the spices are all-natural, native and are authentic to Caribbean history.
The first thing drinkers of Bumbu rum will notice is the immediate, unusual nature of the nose; overtones of banana, caramel sauce, vanilla, and almonds flood the nose and conjure images of a lovely banana split. The banana notes continue onto the palate, where they are joined by hints of chocolate, coconut milk and lingering vanilla, with a touch of cinnamon and nutmeg. These flavors are incredibly unique in the spice rum sphere and truly set Bumbu rum apart as a distinct and interesting spirit.