Bumbu Rum is based on an original recipe created by 16th and 17th century sailors of the West Indies, who blended native Caribbean ingredients into their rum and called it “Bumbu”.
Using the same all-natural native spices and no artificial colours or flavours, Bumbu rum is an authentic revival of this piece of Caribbean history, distilled in small batches and blended by hand.
Bumbu’s rum heritage isn’t just historical – it’s geological. Unlike most Caribbean islands (formed by volcanos), Barbados was created by coral reefs. In Barbados the ground water is purified as it’s forced through the natural limestone, making Barbadian water some of the finest in the world. Distillers elsewhere must filter their water before using it – not so here.
This exceptionally pure water, coupled with carefully selected sugarcane from across the Caribbean and South America, lends the lightness and smoothness that’s central to Bumbu’s remarkable drinkability.
Bumbu’s master distillers select sugarcane from some of the world’s best countries for producing the crop. The minerals and other elements present in sugarcane contribute unique characteristics when distilled into rum.
Bumbu is made at a historic Barbadian distillery founded in 1893 and continuously operated for more than 120 years. The rum is distilled using two continuous stills. The yeast used during fermentation is a distillery secret that dates back as far as 1840, when some of Bumbu’s original iron pot stills were cast.
Our ultra-heavyweight glass bottle is a work of art on its own, adorned with a tarnished metal "X" in front and map of the Caribbean across the back. Our favourite part is the old-fashioned, oversized cork – you’ll hear a celebratory POP each time you crack open the bottle.