An oggy, oggy, grog

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The English Spirit Distillery has distilled a bold new Cornish rum, filled with the hearty flavours of a Cornish pasty.

The new rum combines the beloved baked pastry flavours with its St Piran’s Cornish rum. The white rum is blended with the finest grass-fed minced beef, south west-grown Maris Piper potatoes, and Dr John’s family gravy, the recipe of which has been passed down from generation to generation.

A pioneer of the British rum resurgence, English Spirit says it was the first to scratch-distil and market rum on our fair shores. From fermenting the molasses, which is then triple distilled in copper pot stills, the base spirit is then blended with Cornish water from the borehole at the historic Treguddick Manor, near Launceston.

Following the success of the Orpheus Honey Vanilla Rum Liqueur, an exclusive release for Valentine’s Day, and the Choc Clementine Vodka Liqueur, a limited edition run for Easter, master distiller Dr John Walters wanted to push the boundaries even further, creating a rum “full of Cornish soul”.

The base spirit, St Piran’s Cornish Rum, is “rammed with sweet raisin flavours and smooth caramel notes, daringly paired with the savoury palate of a Cornish pasty”. This is a rum designed for sipping neat or perfectly paired with ginger beer.

Only 200 bottles of the Cornish Pasty Rum will be filled, meaning it will be available for a limited time only. Bottled at 42% ABV, in 35cl bottles sizes, and exclusively available via the English Spirit website. Priced £22 each, available from today (April 1).

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