Third Eye Distillery, the Goa-based operation debuted its tropical spiced rum recently. Tropical spiced and born from native botanicals, this rum tastes like coastal salt, warm spice, and a hint of sweetness.
Blended by Master Blender Chris Armes, it layers 12-year Bourbon-cask rum with Indian rum matured in Solera system using Sal wood. Result is deep amber with caramel and vanilla up front, dark chocolate and toffee in the middle, a long finish of ripe fruit and oak.
From Kantala Spirits comes a spiced rum that doesn't overcomplicate. Bharosey: trust, is exactly what it promises, a warm, balanced pour built for gatherings, casual celebrations.
Good Barrel Distillery, based out of Bandra, triple-distils this one and gives you two ways in. The Coastal White is clean and vibrant with vanilla edges, the Indian Spiced is warmer, oakier, malt-forward.
A 100% jaggery rum, bella means jaggery in Kannada, sourced from the sugarcane belt of Chikodi in Belagavi and aged six years in ex-Bourbon barrels. The result is sweet and nutty in a distinctly Indian register.
Daku Gold is an interesting bottle: deep burgundy, smooth and velvety, with restrained caramel, a whisper of cinnamon. Daku Silver, the clear variant, goes lighter, vanilla-forward with floral notes. Currently in Goa and Maharashtra.
Also from Third Eye Distillery, Indian, Jamaican, Trinidadian, and Dominican rums come together in matured white leading with banana, coconut and finishes with a grassy, spiced complexity: clove, vanilla, lingering and interesting.
Produced at Fullarton Distilleries in Goa by the team behind Pumori Gin and Woodburns Whisky. The white rum comes with vanilla, sweet wood, caramel, and toffee in a smooth package that behaves beautifully in citrus-forward cocktails.