Five Hundred Cuts Botanical Rum 70cl, 40% ABV - Made by BrewDog Distilling Co in Scotland - 11 Hand Selected Botanics

Product Information

The Rhubarb and Lemon expression brings a “little yuzu and lemongrass to create a level of complexity and difference, which I think takes our vodkas to another level”, Kersley added. The triple bubble still will sit alongside two 3,000-litre pot stills, one of which will become a full-time spirit still for whisky production. There will also be Brewdog’s 19m-tall rectification column. Nosed it isn’t overly sweet and doesn’t smell of fake vanilla. The sweetness imparted by the Tonka Beans (similar profile to vanilla) isn’t overpowering. I’m getting a lot of ginger, orange peel and spicy szchezuan. Very much like Dark Matter this is going to be a real marmite kind of experience. So far, this is reminding me very much of Dark Matter Spiced Rum. Which like Five Hundred Cuts uses only fresh spices – no artificial essences etc. More than can be said for a lot of Spiced Rums on the market.

After distillation, Five Hundred Cuts Botanical Rum is aged in casks and is bottled at 40% ABV without artificial flavourings.

Try a Five Hundred Cuts Rum Sample…

The move included a redesign of its 500 Cuts botanical rum and Lonewolf Gin ranges, bringing both brands under a more “Brewdog-led identity”, according to Steven Kersley, the company’s head of distillation.

Gates added: “Elizabeth wrote this book and she illustrated all these botanicals, it’s a beautiful book. She worked on it to pay off her husband’s debts and get him out of debtors’ prison, and she got him out of debtors’ prison but then he went over to Sweden and got involved in some kind of coup attempt and ended up having his head cut off – which is a little bit unfortunate.” The line-up includes original Brewdog Seven Day Vodka and three flavoured expressions: Seven Day Vodka Passionfruit and Vanilla, Seven Day Vodka Rhubarb and Lemon, and Seven Day Vodka Raspberry and Lime. We wanted to take the tropical expectations of rum in a slightly different direction and so we looked at what flavours would work with the rum we have,” Kersley said. “We immediately had a clear tropical direction, and pineapple and mango are lead flavours in that segment.Pretty much all the “botanicals” noted in the rum can be tasted and the orange peel really tempers the sweetness of the clove and the tonka beans. Making it much more balanced.