First Rum
Our rum is made from first principles: molasses is fermented on-site (just as the old Caribbean pirates did, using living dunder), then double Mampoer Still distilled. Every stage happens right here at Karoo Still – no shortcuts, no outsourcing. Our evolving dunder culture and warm Karoo fermentations coax out rich esters, which transform into complex flavour during the two slow distillations in our South African traditional mampoer still.
The result? A bold, full-bodied rum where no two batches are ever exactly alike. This is rum with character; raw, honest, and proudly crafted in Nieu-Bethesda
The History of Rum
Rum is a liquor made by fermenting and then distilling sugarcane molasses or sugarcane juice. The distillate, a clear liquid (White Rum), is often aged in barrels of oak (Dark Rum). Rum originated in the Caribbean in the 17th century, but today it is produced in nearly every major sugar-producing region of the world.
Rums are produced in various grades. Light rums are commonly used in cocktails, grog or toddy whereas “golden” and “dark” rums were typically consumed straight or neat, iced (“on the rocks”), or used for cooking, but are now commonly consumed with mixers.
Premium rums are made to be consumed either straight or iced. We believe that you should drink your rum any way that you prefer.
The last Royal Navy rum ration was served on July 31, 1970 , a day that became known as Black Tot Day (and that was in the nuclear age, imagine a sailor that had his rum ration in with his finger on the nuclear trigger).