Gold Medal Winner at the 2020 San Francisco World Spirits Competition, Bespoken Dark Rum courts cane-spirit enthusiasts seeking a modern twist on a classic spirits category. Decadent and generous, candied tropical fruit and warm baking spices float on a bed of caramel, vanilla, and coconut cream.
Infuse extra swagger in your favorite Rum cocktails. A great way to add a dash of extra spice to a Mai Thai, Hurricane, or Dark n Stormy. Yet equally at home on ice with a slice of lime or rolled in a snifter by the fire.
Awards:
Gold Medal Winner, 2020 San Francisco World Spirits Competition
Silver Medal Winner, 2021 San Francisco Spirits Competition
Banana, Caramel, Coconut, Pineapple, Vanilla
Tasting Notes
ADDITIONAL INFO
Nose: Banana, pineapple, mango, coconut, spice, caramel and vanilla
Palate: Cocoa cereal, lemon zest
Finish: Spiced cider
Mash Bill: 100% USVI molasses sourced from Surf City Still Works
Filtering: Non-chill filtered
Distilled In: California
We do this by re-imagining and replacing the antiquated, and wasteful barrel aging process with sustainable science and technology. Bespoken’s proprietary ACTivation technology makes it possible to extract the key elements of the barrel that enhance aroma, color and taste (ACT) but with precision, control, and speed. The process is all natural, and sustainable, using only the traditional elements of spirit, wood, and char and never any additives for flavoring or coloring. The result is 97% less wood consumption, 20% more spirit yield (no angels share), and most importantly, award winning tastes.
Martin is a materials scientist and foodie, Stu is a seasoned entrepreneur. Martin hatched the idea, Stu saw the potential, the rest is history. Martin and Stu founded Bespoken Spirits® on the premise that a spirit’s color, aroma, and most importantly taste, could be designed, engineered, and precisely controlled with modern science, technology, and data. Rather than putting the spirit in a barrel and waiting passively for nature to take its course, Bespoken instills the barrel in the spirit, actively controlling the process to deliver premium quality custom spirits in days rather than years. Martin can elaborate on all the science that makes this possible, but Stu encourages you to just taste it and see for yourself.
