The Bite Magazine - Autumn/Winter 2024 - Issue 36

V RUM bitedrinks Written in the Stars T he idea for premium sustainable British rum, V Rum, was born from a cosmic inspiration. The stars and the mysteries of the universe inspired husband-and-wife entrepreneurs Carl and Nicole Churchill. It’s the first time the couple have forayed into the world of alcohol, but they wanted to create a rum that captures the essence of this inspi- ration. After five years of experimentation and refinement, they finally achieved their goal worthy of the stars. V Rum is made from scratch using locally sourced, quality natural ingredients at its state-of-the-art Hampshire distillery, with production run by Head Distiller Mikey Melrose. It uses 100% renewable electricity and has implemented advanced heat recovery systems to mitigate emissions. They also use mo- lasses from UK sugar production to limit air miles and have a new sustainable label made from sugar cane waste. Their custom-made alcohol distiller creates the rum, which has been sold at The Savoy in London. “To make pure rum, you can only use yeast, molasses, and water. If you add any flavour, it becomes a ‘rum style spirit’.” Carl told Echo Daily. “But much of the flavour is created from the distillation method [which] will carry through the process. We do two types of distilling, one of which is pot, to get a good taste and strength. We have to make a great liquid, and it is all about the process, which is very scientific.” The V spirit offerings include Premium White Rum, a smooth and versatile crystal-clear 40% ABV rum perfect for cocktails or sipping neat. Overproof White Rum is a more potent white rum with a high alcohol content at 60% ABV and is ideal for those who enjoy a more intense flavour. Their latest addition is V Spiced Rum, which is sweet and golden with a rich flavour profile at 37.5% ABV. It features a blend of tropical citrus fruits and heart-warming spices. Its sustainable label comprises 95% sugar cane waste and 5% hemp and linen. “V Rum launched to the world a few months ago, and the feedback has been incredible. However, the one thing that kept coming up was how much people wanted to try a spiced version of our premium and sustainable British rum. We’ve been perfecting the recipe for months, and now we’re ready to introduce it to the world in time for winter and the de- lights of spiced rum punches or neat serves next to open fires.” In October, the brand united three of the biggest rum bars in London for one unforgettable night. They kept the RumFest spirit alive at the official V Rum London Launch Party held at The Prince, around the corner from RumFest HQ, with com- plimentary V cocktails designed and served by Laki Kane, The Rhum Tavern and The Beachcomber. They also offered a com- plimentary meal fromThe Prince Kitchen, Crust Bros or Tema- ki upstairs while DJ Floss spun the decks. V Rum collaborated with London Essence Company to create its signature V Highball serve. It combines V Premium White Rum with London Essence Roasted Pineapple Crafted Soda, a sweet sparkling mixer with delicious tropical citrus fruit top notes. Add 50 ml of the spirit and the mixer to your glass of choice and then stir. Once mixed, add the lemon peel and pine- apple leaf garnishes and enjoy the refreshing taste of citrus fla- vours. Indulge in the luxurious delight of the Strawberry Ripple Cock- tail, a boozy blend of strawberries and cream in a delectable dessert transformed into a cocktail. Impress your friends and family with this easy-to-make recipe that exudes elegance. Shake 40 ml Premium White Rum with 35 ml Mozart Straw- berry Cream, 25 ml Briottet Crème de Cacao Blanc and four drops of Strawberry Mah Kwan Bitters and pour over crushed ice. Garnish with strawberries, sweets and a ripple of strawber- ry syrup around the glass. Missionary’s Downfall is a long Tiki drink perfect for a sum- mer’s day! The complexity of V Rum powers peach, mint, hon- ey, pineapple, and lime. Pour 30 ml V Overproof White Rum, 15 ml Briottet Crème de Peche, 10 ml honey, 15 ml pineapple juice, and 15 ml lemon juice into a shaker. Tear and slap the mint, then add to the shaker. Shake the ingredients hard for six to eight seconds. Then, pour into a tall glass over crushed ice. Enjoy Dragon’s Blood, a compelling blend of zesty lemon, sweet cane syrup, and aromatic botanicals, including Italian berga- mot, lavender, camomile, and lemon balm. This refreshing and fruity cocktail is set to elevate your parties to legendary status, much like the Dragons of old! Add 35 ml V Overproof White Rum, 35 ml dragonfruit purée, 20 ml Italicus, 25 ml lemon juice and 25 ml cane syrup to a blender and blitz with ice. Pour into a tall glass and add an orange smile atop the pour! Based on the classic Fog Cutter, V Rum’s Cutter packs a se- rious punch. It sees V Overproof White Rum complimented by a beautiful cognac and gin and later topped with a boozy cherry liqueur. Shake 30 ml V Overproof White Rum, 15 ml Pierre Ferrand 10 Generations, 15 ml Citadelle Gin, 15 ml lime juice and 7.5 ml sugar syrup together, then pour over a rocks glass filled with crushed ice. Top with more crushed ice, drizzle 7.5 ml Cherry Heering over the top and let it bleed beautifully through the drink. V Rum drinks are available online and at participating retailers and bars. https://vrum.co.uk