Fijian spiced rum Marama makes its debutBy Annie Hayes
Spanish exporter Beveland Distillers has expanded its portfolio with the launch of Marama Spiced Fijian Rum.
Classified as a ‘light rum’, the new release is produce from alcohol obtained from a sugar cane production process in the Fiji islands.
It is distilled in a system of continuous distillation columns, before being mixed with water originating from the volcanic substrates, which has been purified in reverse osmosis systems.
The alcohol is aged in American oak barrels, and the resulting rum is created by blending a selection aged between three and five years.
During the production process extracts from exotic plants and fruits native to the island are added, to impart notes of spice, vanilla and citrus.
On the nose, the liquid is “slightly sweet with notes of vanilla, coconut and walnuts”, with spicy citrus and ginger on the palate and “a feeling of warmth and zest in the throat” on the finish.
Beveland Distillers recommend serving the rum neat or with cola, adding lemon and ice.