Bumbu Rum is a fantastic spiced rum flavoured with natural flavourings and it aged for a whopping 15 years to achieve exceptional balance and smoothness. It is distilled, blended and bottled in Barbados.
However, Bumbu Rum is blend of sugarcane from eight countries in the West Indies and South America: Barbados, Belize, Brazil, Costa Rica, Dominican Republic, El Salvador, Guyana and Honduras. Sugarcane from different regions contribute different characteristics to the rums they produce. For example, sugarcane from Barbados offers hints of vanilla and banana, whilst sugarcane from Honduras offers orange and cinnamon notes. The strain of yeast in use at the distillery dates back to 1840. The rum is distilled in small batches in two continuous stills andthe rum is aged for over 15 years in best grade Kentucky Boubon Whiskey Barrels (once-used) prior to blending by hand. The rum is then spiced – the native spices are 100% natural and there are no artificial colourings or flavourings added.
Although it does not mention the name of the distillery where Bumbu Rum is made on the bottles, it does mention that the distillery was established in 1893. A quick internet search would therefore suggest this is made by the West Indies Rum Distillery (WIRD), home of Cockspur rum. One of the key ingredients for rum is water. The island of Barbados is composed of coral rougly 90 metres thick. Therefore the ground water is very pure as it is forced through the natural limestone. This is said to be why Bumbu has a natural lightness and smoothness. Distilleries elsewhere have to filter their water first.
Bumbu Rum is a revival of an original recipe for Bumbu, a spiced grog, which was created by the sailors of the West Indies in the 16th and 17th centuries. They would blend native Caribbean spices and flavouring (fruits, barks etc) into their rums to make the drink more lively and enjoyable.