English Spirit Distilleries' Spiced Rum Recipe

Lightly toast whole spices

Place cinnamon sticks, cardamom pods, allspice, peppercorns, and cloves in a dry skillet over medium heat. Toast, shaking the pan, for 1–2 minutes until aromatic. Remove immediately to avoid burning.

Crack and bruise spices

Using the side of a knife or a mortar and pestle, lightly crush the toasted spices (cardamom, allspice, peppercorns, cloves) to expose aromatics. Break cinnamon into shorter pieces. Split the vanilla bean lengthwise and scrape seeds into a small bowl; reserve pod.

Prepare citrus and ginger

If using fresh orange peel, zest thin strips then dry briefly (or use pre-dried peel). Slice fresh ginger into 2–3 mm slices to maximize surface area for infusion.

Combine rum and spices

In a clean, airtight glass or stainless-steel container (minimum 1.5 L capacity), pour the dark rum and optional overproof rum. Add the toasted and crushed spices, the vanilla seeds and pod, star anise, orange peel, and sliced ginger.

Primary maceration

Seal the container and let the mixture steep at cool room temperature (18–22°C / 64–72°F) for 7–10 days. Shake the container gently once daily to redistribute spices and check aroma development.

Taste and adjust

After day 4–5, taste a small sample. If spice intensity is sufficient, plan to stop at 7 days; if you want stronger spice notes (especially ginger or cinnamon), allow up to 14 days total, tasting every 2–3 days. Record when you like the balance.

Make simple syrup with sugar

Combine 200 ml water and 200 g dark muscovado sugar in a small saucepan. Warm over medium heat, stirring until sugar completely dissolves. Remove from heat and stir in 1 tablespoon molasses if using. Cool to room temperature.

Combine syrup and infused rum

Once the infusion reaches desired flavor, strain the rum through a fine mesh strainer lined with cheesecloth into a clean vessel to remove large solids. Add cooled simple syrup gradually, starting with half. Stir and taste; add remaining syrup in increments until sweetness and mouthfeel are balanced. You are aiming for a pleasantly sweet, rounded profile without cloying sweetness.

Optional fining/clarification

For a clearer final spirit, either stir in 1 tsp food-grade activated charcoal, let rest 24 hours, then filter through coffee filter/cheesecloth; or use egg whites (1–2 whites lightly whisked) added to the rum-syrup mixture, let sit 48 hours, then carefully decant and filter. This step is optional and depends on desired clarity.

Adjust proof and final blend

If the spirit is too strong, reduce proof by adding small amounts of distilled or purified water, 10–20 ml at a time, and taste. If it's too weak, you may add a little overproof rum (up to 125 ml total added). Aim for a bottling strength of roughly 35–45% ABV (depending on original rum strength and additions).

Rest and marry flavors

Transfer the bottled spiced rum to clean bottles, seal, and rest for at least 2 weeks (ideally 4–6 weeks) to allow flavors to harmonize. Label with date and tasting notes.

After resting, give bottles a final gentle filter if needed to remove any sediment, then seal. Serve neat, on the rocks, or use in cocktails such as Dark ’n’ Stormy, spiced rum Old Fashioned, or tiki drinks. Keep stored in a cool, dark place; shelf-stable due to alcohol content.