In the Caribbean tradition of the 16th and 17th centuries, sailors and traders mixed local herbs and spices with their rum and called the drink “bumbu”. The same authentic recipe of natural ingredients and aged rum is now brought back to life. Bumbu's cellar master selects sugar cane from no fewer than 8 different countries to distill in Barbados in traditional stills from 1840. The rums are matured on site (up to 15 years) in old Bourbon barrels and mixed with natural spices. A surprising rum expression to enjoy neat, in a cocktail or in a punch!

Seductive aromas of banana, vanilla, cinnamon, with light notes of roasted nuts and orange peel.