Step 1

Lightly toast the allspice berries until they start releasing their aroma. Do not burn them! Allow to cool then crush them into a rough powder.

Step 2

Combine the allspice with the rums in a sterilized airtight jar and let the mixture steep for 10-days in a cool dry spot away from daylight. Give it a good shake daily.

Step 3

Strain the spiced rum mixture through triple layered cheesecloth (or muslin) into a jug. Give it a squeeze at the end to get all the liquid out. If the liquid is still cloudy, restrain through a wettened coffee filter. Don't be tempted to taste it, it'll numb your tongue and make your face go 'gnnnngghh' 🤤

Step 4

Make a simple syrup (1:1 ratio) by adding your sugar and water to a saucepan over a medium heat. Stir until the sugar is dissolved and the liquid is clear once more (about 5 mins). Remove from the heat and allow to cool.

Step 5

Combine your spiced rum infusion with the simple syrup in a sterilised glass bottle with an airtight seal. Give it a good shake to mix it all up.

Step 6

Now, the hard bit... leave for around a month in a cool, dark place. During this time the flavors will blend and mellow nicely, producing a far more balanced profile.