Warner’s Distillery launches dandelion-spiced rum
UK-based Warner’s Distillery, known for producing gins, has launched its first rum. The rum uses farm-grown dandelion root to provide its flavour, evolving from a 2019 project using only ingredients from a bee’s flight through Warner’s farm.
Discovering that dandelion root delivers a warm spice when roasted and distilled, the makers of Warner’s Distillery now cultivate 600 square metres of dandelions, which are then roasted in their local coffee roasters and form the base of the rum. Each bottle of the rum supports 750 bee flights.
Beginning with a white Caribbean rum base, the brand uses, alongside dandelion root, smoky black cardamom, cinnamon, pink peppercorn, overripe bananas and discarded orange peel to provide the rum’s flavour, with cassia and sarsaparilla alongside more dandelion and orange peel added post-distillation.
“Every now and again manna falls from heaven and lands in a bottle and we’re so excited to finally let this amazing liquid out of the bag!” says Co-Founder, Tom Warner. “In true Warner’s style we’re crafting innovative flavours from nature while also creating the most amazing tasting spirit. We’re all very proud of where we’ve ended up with our first-born rum – uniquely spiced by the British countryside. We love it and we can’t wait to see what you think.”
“In the process of building this innovative liquid we’ve learned just how versatile and sustainable the humble dandelion is,” adds Co-Founder Tina Warner. “It is a hardy plant that some may call a weed and in addition to the number of pollinators it supports, the plant itself has multiple uses and we’re excited to be the first to put it into a super-premium spirit.”
The brand launched exclusively with Greene King on 17 October in more than 150 Chef & Brewer restaurants and on Greene King’s website, and will soon be available in independent shops.
Image Source: Warner's Distillery
