Dead-good rum

Olive - - Drink -

When Neythan Hayes and Chris McGuire opened the Rum and Crab Shack in St Ives they had a goal to serve the fresh­est Cor­nish seafood (think crab burg­ers and grilled lob­ster) and to have a global rum menu (there are more than 35 on the cur­rent list) that would make any salty sea dog happy.

It was a night drink­ing Di­plo­matico Reserva Ex­clu­siva, a pre­mium rum from Venezuela, that led to the birth of their rum bar idea and later as in­spo for their own Cor­nish rum, Dead

Man’s Fin­gers. They in­fuse Caribbean rum with spices and age it for three years.

The re­sult has notes of or­ange peel, saf­fron cake

(a Cor­nish spe­cial­ity), vanilla and nut­meg, best served over ice. £23.45/70cl, the­whiskyex­change.com

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