Friends distil rum on Isle of Rum using local plantlife

Rum is being made on Isle of Rum for the first time using n a t u r a l i n g r e d i e n t s f o u n d there - including wild plants and kelp.

Friends Fergus Mcgowan, Josh Kerr, Craig Grozier and Ali Gray created Askival Rum after discovering the spirit had never been made on the tiny island with a population of just 32 people.

They have used their skills in chemistr y, botany and engin e e r i n g t o ma ke t h e d r i n k from five -year- old imported Caribbean rums blended with wild plants from the island.

An old byre on the island is being renovated by the friends and will be used to produce the rum, which was named after the highest peak.

The pals came up with the idea last year and have used lockdown to their advantage, harvesting ingredients for the drink on the island.

They are trying to crowdfund £20,000 to make a first batch o f 2 ,0 0 0 b o t t l e s by Nove mber - with more than £17,000 already raised.

Co-founder Fergus, 24, said: “For years, people have questioned why a rum has never been created on Rum.

“With a growing market, the rum ‘boom’ is imminent, and where better to ignite the fuse than an island with the same name as the drink.

“W i t h i n c r e d i b l e n a t u - ral resources on the island, f r o m t h e vo l c a n i c wa t e r o f the mountains to the delicate flowers of the meadowsweet, a stor y was calling out to be written and a drink created to celebrate it.

“The idea is simple - we are making rum from Rum.

“We a r e a i m i n g t o m a k e a f i r s t b a t c h o f 2 ,0 0 0 b o t - tles by mid- October or early

November this year, but this will depend on coronavirus restrictions changing.

“It’s a small batch to start off with, to see what people make of it.

“So far the interest has been rea lly p osi tive, par tic ula rly from people all over Scotland.”

T he r u m, wh i c h i s 4 5 p e r cent, is designed to be drunk on its own, but can be used in cocktails or served mixed with ginger beer, according to the founders.

Kelp, which was farmed in the 1800s for building artillery during the Napoleonic wars, is smoked and blended with the spirit develop a richer taste.

Spruce is infused to add a hint of ‘zest y flavours’ while meadowsweet is said to bring ‘flavours of vanilla and honey’.

Customers can pay £20 to have their name displayed in the byre used for production.