The Duppy Share Rum is a Caribbean golden rum, a blend of rum from two islands: Jamaica and Barbados. It was created by the Westbourne Drinks Co, founded by George Frost and Jessica Swinfen, and was first released in summer 2014.
If you don’t know this rum you will, most likely, have heard of the two component rum distilleries. The Barbados rum is from Foursquare Distillery whilst the Jamaican Rum comes from Worthy Park. The Worthy Park estate has been has been a working sugar estate since 1720 with the first rum being produced in 1741. A new distillery was completed in 2005. The estate still grows all their own sugar cane. The rum is made from molasses, double distilled in a Forsyth’s copper pot still and aged in old white oak casks. Foursquare is owned by the Seale family who are responsible for famous Bajan rum brands such as Foursquare, Doorlys and R L Seales Rums, all produced under the supervision of fourth-generation distiller Richard Seale. The rum from Foursquare is distilled in a combination of pot and continuous stills and is aged in ex-Bourbon barrels. The Worthy Park component is 3 years old whilst the Foursquare part of the blend is a 5 year old rum. The Jamaican rum brings tropical, fruity character with hints of spicy, banana bread to the blend whilst the Bajan rum brings smooth caramel and oaky notes. The rums are blended in the Netherlands and bottled in London. It is presented in a eye-catching apothecary-type bottle with a colourful Art Deco, travel poster inspired label.
The rum takes its name from the Caribbean folklore of the Duppy. In Caribbean culture the Duppy is a spirit or ghost, a rather malevolent, a dark spirit creature who resides in the roots of Cotton trees. Legend has it that the Duppies go out on the prowl at night seeking rum quietly ageing away in oak barrels and help themselves to only the best parts of the rum, hence the Duppy Share. A nice story to explain the loss of volume of rum due to evaporation during ageing, even if it sounds a little darker than the “Angel’s Share” that describes the same process in whisky maturation.