West Sussex-based distillery Foxhole Spirits has announced the launch of Mad City, a new botanical rum
Mad City’s base rum is a blend of pot still and column still distillates from Jamaica, Guyana, Dominican Republic, and Barbados.
‘As our mission is to make spirits using surplus material, it came naturally to use molasses, which is a by-product of sugar refining,’ co-founder and managing director James Oag-Cooper told Imbibe.
The base rum is flavoured with 25 different botanicals: coffee, coconut, papaya, cherry, lime peel, sweet orange, bitter orange, rosemary, coriander seed, allspice, cassia bark, green cardamom, black cardamom, cloves, nutmeg, vanilla pods, cacao nibs, ginger root, tonka bean, molasses, liquorice root, lapsang souchong, cubeb, hibiscus tea and vetiver root.
To select the blend of botanicals, Oag-Cooper explained that they analysed the aromatic profile of the base rum, then chose herbs, spices and fruits that would emphasise those flavours.
Citrus notes dominate the rum's nose, but are then complemented by sweeter aromas of vanilla, nuts, coconut and winter spices. The palate is creamy yet pleasantly dry.
Mad City Hard Seltzer
Garnish: sprig of rosemary
Method: Add two large pieces of orange zest to glass and muddle, squeeze and press to extract the citrus flavour and oils. Fill the glass with ice. Add Mad City and coconut water. Top with sparkling mineral water.
50ml coconut water
100ml sparkling mineral water
Mad City Daiquiri
Garnish: Basil leaf and orange twist
Method: Add acacia honey and warm water to measure and stir. Add ice to cocktail shaker and add in the honey syrup, Mad City and lime juice. Shake until chilled. Serve over ice.
20ml lime juice
15ml acacia honey
Mad City Solstice
Garnish: Lime wheel/wedge
Method: Add rosso vermouth to glass. Fill glass with ice. Pour Mad City rum over the ice. Top with ginger ale.
10ml rosso vermouth
Mad City (40% abv) is set to launch officially on 23 July, but it’s available for pre-orders at foxholespirits.com at an RRP of £29/700ml.