Popular Glasgow distillery launches new spiced rum

The Glasgow Distillery Company has announced the launch of Banditti Club - Glasgow Spiced Rum.

Published 20th Mar 2019
Updated 9 th Aug 2023

Banditti Club is the latest addition to Glasgow Distillery’s growing range of award-winning premium brands such as Makar gin and 1770 whisky.

Named as a nod to a group of ardent spirits who would meet in Glasgow’s local public houses in the late 18th and early 19th century to sing, eat and play music late into the night, the new rum marks a growing trend for the production of the spirit in Scotland.

Matured and spiced in Glasgow, Banditti Club is made using rum distilled from freshly pressed sugar cane juice on the Island of Madeira.

Aged for up to 12 months in oak casks, the rum is spiced with a selection of fresh tropical fruit and exotic spices, including pineapple, orange, cacao and allspice.

Natural sweetness and warm spice on the nose, Banditti Club opens up to toasted pineapple and orange on the palate with notes of clove and anise that lead to a long spicy finish.

The result is a smooth and rich spiced rum of exceptional quality, balance and distinction.

Mike Hayward, Co-Founder of The Glasgow Distillery Company said: “The city of Glasgow has a strong historical connection with rum and therefore it felt right that we bring our own brand to market.

“We believe now is a perfect time to join the growing number of rums in the market, as consumers seek to further explore and discover new drinking experiences.

“Banditti Club offers a premium, all-natural product with no added sugars or colourings which we believe stands up strongly alongside the best spiced rums currently available.”

The distillery suggest trying Banditti Club - which is available to buy now at £25 per bottle - with a quality ginger beer or coke, over ice and garnished with a generous wedge of fresh lime.

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Known for cake making, experimental jam recipes, Champagne, whisky and gin drinking (and the inability to cook Gnocchi), Rosalind is the Food and Drink Editor and whisky writer for The Scotsman, as well as hosting Scran, The Scotsman's food and drink podcast.
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