An Irish hybrid rum – the first of its kind – Spike Island is shipped all the way from Barbados to Waterford as base rum in the barrel. Once on Irish soil, the golden liquid is hand-spiced with nine different exotic ingredients, before being left to sit and mature for several more months. Sampled regularly, most batches take somewhere between twelve and fifteen weeks. Only when the taste achieves the unique stamp of Spike Island Spiced Rum – as decreed by the chief taster at Anchor Spirits – will it be taken to the next level. To bring the cask-strength liquid to 40% ABV, natural Irish Spring Water is introduced. Once bottled, it is then shipped across the country and beyond (European markets have finally begun to discover the wonder of Spike Island in recent years). The rum has also spent time ‘on tour’ with Dublin band, Samarkind, who reportedly won’t go on the road without a consignment of it on the tour bus. Smart guys. But for those living locally, you’ll find Spike Island in any good off-license. It is a rum for the ages.

Find out more at spikeislandrum.ie