Dead Man's Fingers Spiced Rum is where a blended rum meets exotic spices to create a unique and distinctive flavour profile.
Inside the Rum and Crab Shack, a famous seafood joint In St Ives, Cornwall; and feeling suitably liberated from the tyranny of convention, a spiced rum was born. We rejected crusty old tradition in favour of flavours new; unusual flavours like Cornish Saffron cake and Pedro Ximénez ice cream were encouraged to get all close and personal with nutmeg, vanilla and a hint of orange.
The result was a unique Spiced Rum that’s not only delicious sipped neat but also plays well with others – that subtle orange back-note making it a better mixer for a more diverse range of cocktails.
Then, all we needed was a name.
One of the most popular items on the Shack’s menu is crab (damn right, it’s delicious). The long, finger-like gills inside the crab are called ‘dead man’s fingers’ because folklore has it if you eat them, you’ll die. (You won’t, they just taste nasty which is why they are removed and discarded.)
It had nothing to do with pirates or Caribbean islands as is the norm for a rum (yawn). In fact, Dead Man’s Fingers as a name was so wrong – it was right. So that’s us. A weird name, a skull on the bottle (allegedly the last man to eat the dead man’s fingers), and a delicious rum inspired by the sort of flavours that make us happy.
|Brand||DEAD MAN'S FINGERS|
|Tasting Notes||Those familiar with Saffron cake will certainly find a hint of that alongside notes of Pedro Ximénez Ice cream. Next comes a whisper of creamy caramel followed by vanilla, cinnamon, nutmeg and of course, those subtly sweet undertones of orange. Some have even found notes of pineapple, dried raisins and a pinch of black pepper but we think theyre just showing off.|
|Product Dimensions||22 x 9 x 9 cm|
|Storage Instructions||Cool and dry conditions|
|Manufacturer/Producer||Halewood Wines and Spirits|
|Country Produced in||UK|
|1 Liter Proportion EUR||35.64|