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BrewDog Distilling Co set to release first batch of Five Hundred Cuts botanical rum

If you're a fan of rum with a difference then BrewDog Distilling Co's latest launch is one to look out for...

Published: September 28, 2019
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The spirit company arm of the craft beer brand has just bottled its first BrewDog rum titled Five Hundred Cuts Botanical Rum.

BrewDog Distilling Co., which currently make LoneWolf gin, Rogue Wave vodka and Zealot's Heart gin, revealed the move into rum and whisky last year.

This was around the same time the brand appointed former Diageo brand director, David Gates as MD of BrewDog Distilling Co.

Speaking to the BBC at the time, Mr Gates said that he plans to "kick this mission up a gear", claiming the industry "still lacks real innovation".

"We're here to change that, and inject more excitement, playfulness and creativity into spirits," he said.

Fast forward 10 months and the brand have released the first pictures of the newly bottled rum with head distiller, Steven Kersley posting: " So excited that this liquid is now in a bottle. Epically proud of the whole team who worked damn hard in pulling this one together.

"Big kudos to Jamie in our Distilling team, who led out on this project and did an incredible job of fine tuning every element.

"It’s COMING SOON and we can’t wait. Props to @ehuplove because that label is beautiful."

Distilled food and drink festival to return to Elgin

BrewDog Distilling Co's new Scottish 'single malt' craft vodka, Rogue Wave, launched in early September in honour of the cousin of the company’s founder James Watt.

Rogue Wave is a tribute to Alex, who lost his arm in a freak fishing accident in the North Sea, with the vibrant orange colour on the bottle inspired by the oil skins he wears.

Also earlier this month the brand set up a hidden LoneWolf gin bar and offered the first five people to find it a year's supply of gin, sparking a nationwide scavenger hunt.

Rosebank Distillery launches rare 31 year old single malt whisky

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related as well as hosting Scran, The Scotsman's food and drink podcast.

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