Using the Knowledge
How a taxi-driver from London launched Cabby’s Rum
I was wondering around a distillery a few months back, when the head distiller and I got talking about what we felt might be on the horizon for spirits in the coming months. He suggested that rum in particular could enjoy its time in the sun soon and that he had actually helped to mentor a distiller who was launching a London-based rum. The story didn’t stop there, he also caught my attention by saying that this distiller happened to be a cab-driver and that alongside producing rum he also continued to ferry people around the capital.
Fast-forward a few months and Moses
Odong’s Taxi Spirts / Cabby’s has gone from strength-to-strength. We get to know the man behind the brand and delve a little deeper.
MOSES, CAN YOU TELL US A LITTLE BIT MORE ABOUT YOURSELF? WHAT IS YOUR BACKGROUND?
I’m Moses Odong, the founder of Taxi Spirit Co. Ltd., producing London’s first white rum.
I have been a London taxi driver for 11 years and did ‘The Knowledge’ in two years.
WHO ELSE WORKS WITH YOU ON CABBY’S RUM?
I work on Cabby’s Rum (and Gin) with my partner, Bianca Whiskey.
HOW DID YOU GET INTO
MAKING RUM? WHAT IS IT ABOUT THAT SPIRIT THAT INTERESTS YOU SO MUCH?
I had a conversation with an uncle of mine and the idea of producing alcoholic beverages festered in my head after this conversation. I started off being interested in brewing and spent six-eight months with my mentor (Abhi Bhanik at Copper Rivet Distillery) learning the art of brewing beer and believe me there’s an art form to it!
A few months in, my mentor mentioned that spirits will be the next big category and that’s where the interest came from, with rum being at the forefront.
Rum distilleries are unheard of in Central London and so I thought bridging that gap in the market is where I could come in. After a few trial distillations were done, we had a sensory test of our rum and it was simply lovely! Like that, Cabby’s Rum was born.
WHAT’S THE PROCESS THAT YOUR RUM GOES THROUGH? HOW WOULD YOU DESCRIBE THE CHARACTER OF YOUR RUM AND HOW DOES THE PROCESS INFLUENCE THAT?
The process starts off with blackstrap molasses. Sourced from a local supplier in southwest London. We run a four to five-day distillation and then it’s straight into the still. The molasses is the base to our rum.
Our distillation takes the best part of eight hours, that includes heating up the thermal oil, to get everything going and up to temperature. Then the collection starts. We collect the heads, hearts and tails.
Once we do the distillation and we are happy with the distillate that we’ve collected, the rum gets watered down to barrelling strength, it then gets to rest in the stainless-steel tank for a further four to five days before being pumped into barrel. Once in the barrel we let it rest for five weeks.
WHERE CAN OUR READERS FIND YOUR RUM? HOW DID YOU GO ABOUT GETTING IT ON THE MARKET? DID IT EVER INVOLVE HOPPING IN THE CAB?
Cabby’s Rum can be purchased at The Whisky Exchange, TT liquor and on our website taxispirit.com .
Now, this is where the two trades marry and go hand in hand. I mean, if when I am dropping off a customer and I see a bar I like, I pop in to say hello, ”Can we talk about Cabby’s Rum please? The aim is for them to listen about our exciting white rum.
IF YOU WERE GOING TO MAKE A COCKTAIL USING YOUR RUM, WHAT WOULD IT BE? DO YOU HAVE A RECIPE YOU’D SHARE WITH OUR READERS?
Cabby’s Rum signature cocktail is a Hemingway Daiquiri
50ml Cabby’s Rum
25ml lime juice
20ml grapefruit
20ml demerara sugar syrup 20ml maraschino liqueur 4 dashes grapefruit bitters
Glass: coupette Garnish: lime wedge
SPEAKING GENERALLY ABOUT RUM, WHAT ARE YOU SEEING IN THE CATEGORY? ANYTHING THAT EXCITES YOU ON THE HORIZON, OR ANYTHING THAT YOU SEE BEING A CHALLENGE?
I see the rum category being the new go-to spirit on the market. The challenge is to get people to appreciate the great taste of white rums. What excites us that’s on the horizon is our spiced rum which is coming very soon.
WHAT ADVICE WOULD YOU GIVE TO ANYBODY LOOKING INTO STARTING A CAREER IN RUM? AND EQUALLY, IF YOU MET A DRINKER NEW TO RUM, WHAT ADVICE
WOULD YOU GIVE THEM TO UNDERSTAND THE DRINK?
The best advice I could give anyone looking to start a career in rum… – “The revolution is near, the rum language is about to take over the spirit world!” And to new rum drinkers… – #CABBYStheword
FINALLY, CAN WE EXPECT ANYTHING FROM CABBY’S RUM IN THE FUTURE? WHAT WOULD YOU ENCOURAGE OUR READERS TO LOOK OUT FOR?
Cabby’s Rum is about to introduce our new spirit – Cabby’s Spiced Rum. Please keep a lookout on all our socials and website. #CABBYStheword
“I see the rum category being the new go-to spirit on the market.
The challenge is to get people to appreciate the great taste of white rums”