For a rum with such a limited amount of bottles up for sale initially, the PR team have made quite a splash in sharing the story far and wide. Kinda wish I’d run this last Wednesday, as I now look a bit ‘me too’, but whilst I’ve not yet tried SeaWolf yet, the reason I’m interested in it, is far than just the liquid in the bottle.
Pure pot still rum with a fairly long ferment indicates to me it’s going to have all the potential of being quite flavoursome. The unknown is how it’s been cut during distillation – it could be quite heavy, but equally, a late heads cut / early tails cut could result in something lighter than expected. I guess we’ll find out when we taste it. My issue with unaged, pot still rums is who’s going to drink it? Commercially, this isn’t the sort of rum the UK drinks regularly, so for a group of chaps with a ridiculous amount of drinks industry experience to release this, they must have got something on their hands that they think is viable – and that excites me! Suffice to say, I can’t wait to try it!
Press Release: Whether it’s a daiquiri or mojito, the taste of rum typically sends drinkers to sunnier, exotic climes. Now – in a first for Scotland – an addition to the rum scene promises to inject the spirit of Scotland to this Caribbean cocktail staple.
SeaWolf - the first white rum to be distilled on Scottish soil – is set to launch on 1st December 2016. It has been created by Mike Aikman and Jason Scott, the brains behind Edinburgh bar Bramble – cited by Drinks International as one of the World’s 50 Best Bars – and Vino Wines’ co-founder, Gavin Ferguson, who have formed drinks innovation company, Boilermaker Drinks Co. It’s a bold move for the trio - one they hope will help make rum the UK’s next craft sector.
“Rum is a massive player in the cocktail world. However, when we started looking around for a British brand, we realised that very few brands are distilled here and so SeaWolf was born,” explains Aikman. “We feel that British rum is about to have its time in the spotlight and we aim to be at the forefront of this.”
Taking its name from the Native American term for killer whales, the name makes a subtle nod to both Britain’s naval links with rum importation but also the pods of sea wolves that are found dotted around the coastline today. 18-months in the making, it has a limited first run, with only 300 bottles being made available before the end of the year.
Made in Angus at Ogilvy Spirits, the fermentation of the cane molasses – the spirit’s base ingredient - is done at low temperature for four weeks using both rum and champagne yeast - which gives this drink its unusual flavour profile. Once poured, notes of unripe banana and sugar cane on the nose give way to tropical fruits on the palate with a faint citrus and spice finish.
“We decided that if we were going to make the first white rum distilled in Scotland, it would be one that would be proudly Scottish…good enough to work well straight and as a base for cocktails,” says Aikman. “It had to have character, flavour, mouthfeel and body which can be difficult with an unaged spirit but we think we’ve delivered on all aspects. SeaWolf is Boilermaker Drinks Co’s first project but we have aspirations to produce a stable of Scottish spirit products and eventually produce in our own distillery.”
SeaWolf will be on sale from 1st December 2016 at http://www.vinowines.co.uk/seawolf-premium-white-rum.html priced at £29.99 (500ml), ABV 41%
Follow SeaWold Rum on Twitter: https://twitter.com/SeaWolfRum
Jason Scott - An antipodean with an affinity for booze might seem a little clichéd, but by channelling that passion Jason has been able to carve out a first class reputation within the industry. Having worked with some of Edinburgh’s leading bars, William Grant & Sons appointed him as the Hendricks Gin Ambassador in 2002 to develop their fledgling brand. This role then expanded into developing ‘innovation’ brands such as Monkey Shoulder whisky and Reyka Vodka. In 2006 Jason realised his dream of opening his own cocktail bar, Bramble, in Scotland’s capital with business partner Mike Aikman. Since then they have opened The Last Word Saloon and Lucky Liquor Co. – all in Edinburgh. They also teamed up to create a drinks consultancy company – Mothership (Scotland) Ltd - that supports new and established brands looking to retain or develop their reputation.
Mike Aikman - Mike is a Scottish bartender turned bar owner who fell in love with the industry whilst travelling the world. Returning to Edinburgh in 2001, he worked in some of the best cocktail-focused bars in the city, latterly managing Opal Lounge and overseeing the launch of The Gallery in the National Gallery of Scotland, alongside a training role for Bacardi Rum in Scotland. He then founded Mothership (Scotland) Ltd with Jason in 2005 and gained further experience in events and consultancy, running cocktail bars for high-profile events all over the world, as well as providing expertise to various multi-national companies on cocktail development and training. Bramble opened in 2006 and has been followed by The Last Word and Lucky Liquor Co. Since 2014, the pair have been focusing on developing their own products, including SeaWolf.
Gavin Ferguson - Gavin has been involved in Edinburgh's food and drink scene for the best part of two decades. He first made a name for himself buying over Skippers Bistro in Leith, Edinburgh, enhancing its reputation as one of the best seafood restaurants in the UK. In 2009 he entered the independent off-license sector and opened three Vino Wines stores within Edinburgh in 2010. The portfolio has since expanded, most recently this summer, with Vino Arches - the first hybrid retail store-wine bar. Gavin also co-founded Edinburgh’s The Hanging Bat Beer Café in 2012. Consistently referred to as one of the best bars in the UK in its sector, this was a revolutionary bar for Scotland and became the first in the UK to not serve pints - only 1/3, 1/2, & 2/3rd measures.