Serve

Banana peel provides a fresh tropical fruity note, balanced against the toffee-like nature of the Caribbean Rum. Banoffee pie meets banana bread meets caramelised rum. Best served neat over ice, shaken in a Daiquiri or mixed long with Ginger Ale.

Process

A Caribbean rum base has been matured in whisky casks. The peels are recovered to dry out and ferment, before being steeped in alcohol for two weeks. The rum and peel extracts are combined for another two days to complete the blending process.

People

Banana peel provides a fresh tropical fruity note, balanced against the toffee-like nature of the Caribbean Rum. Banoffee pie meets banana bread meets caramelised rum. Best served neat over ice, shaken in a Daiquiri or mixed long with Ginger Ale.

Place

Banana peel provides a fresh tropical fruity note, balanced against the toffee-like nature of the Caribbean Rum. Banoffee pie meets banana bread meets caramelised rum. Best served neat over ice, shaken in a Daiquiri or mixed long with Ginger Ale.