About this rum

Amrut put Indian single malt on the world map, and Two Indies Rum applies the same curiosity to cane. The name is the idea: the East Indies and the West Indies in one bottle. At its distillery in Karnataka, Amrut makes a rum from jaggery, the unrefined cane sugar found in every Indian kitchen, and matures it in oak. That spirit is then blended in Bengaluru with aged rums brought in from three classic Caribbean origins: Jamaica, Barbados and Guyana, each adding its own accent of funk, polish and depth.

In the glass it is amber and medium-bodied, opening on ripe tropical fruit before clove and cinnamon take over, with liquorice and a light smokiness on the finish. It sits comfortably between a mixing rum and a sipper, which makes it a good pick for anyone who has grown up on dark Indian rum and wants something with more layers. A thoughtful bottle to bring to a host who likes their drinks, or to keep on the bar for long, easy evenings.

Key facts

• Blends Indian rum made at Amrut's Karnataka distillery from jaggery with aged rums from Jamaica, Barbados and Guyana
• Named for the East and West Indies, the two rum traditions it brings together
• Matured in oak and blended at Amrut's distillery in Bengaluru
• Bottled at 42.8% ABV

Tasting notes

Nose:

ripe tropical fruit, honey and gentle oak

Palate:

sugarcane sweetness, clove, cinnamon and caramelised molasses

Finish:

liquorice with a subtle smoky edge

Serve

Neat or over a large ice cube; also makes a fine rum Old Fashioned (60 ml rum, 5 ml sugar syrup, 2 dashes Angostura, orange twist).

Food pairing

Try it with kosha mangsho or a spiced pork vindaloo; for dessert, banana fritters or a rich fruit cake.