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