Meet the Producers: Devil’s Point Rum
The Devil’s Point mountain
The Devil's Point (Scottish Gaelic: Bod an Deamhain) is a mountain in the Cairngorms National Park, lying to the west of the Lairig Ghru pass. The Gaelic name means "Penis of the Devil". The English name is a result of a visit to the area by Queen Victoria who asked her ghillie, John Brown to translate the name. To avoid embarrassment and shock he called it the Devil’s Point instead.
Led by head distiller and distillery manager Liam Pennycook, the team at Devil’s Point produce cask-aged Caribbean style rums which are fully fermented, distilled and aged in Royal Deeside, Aberdeenshire.
Liam Pennycook, head distiller and distillery manager
We make our rum from sugar cane molasses which is mixed with water, dunder (the leftover product in the still from a previous rum distillation which boasts sugar and flavour) and yeast, and is then fermented for around three weeks. We then distil the mixture twice with some additional dunder before reducing the ABV and putting into the casks.
We keep the dunder from previous runs and use it to kickstart the next fermentation and also to add more ‘funky’ flavours to our white rum. Our hot fermentation, use of our own dunder and dunder pit along with selecting a variety of casks from around the world helps us to create unique and complex styles of rum. We always aim to push the boundaries with flavour and aroma to give you the best rum experience possible.
Our Collection
GOLDEN AGED BLEND
A blend of two single virgin oak cask, our oldest and newest casks laid down. These are married together then diluted down to 38% abv for bottling without chill filtration. Bold and spicy with a nice sweetness and caramel notes alongside molasses and liquorice.
SINGLE CASK, EX OLOROSO
A single octave of ex oloroso sherry chosen for its flavour and aroma. Bottled at cask strength, 58% abv without chill filtration and limited to 70 bottles per batch. Complex and nutty with a real rum funk. Light tannins leading into a walnut and molasses back bone.
SINGLE CASK, VIRGIN AMERICAN
A single octave of virgin American oak. Selected from many for its bright spice and vanilla notes. Bottled at cask strength, 59% abv without chill filtration and limited to 70 bottles per batch. Spicy, rich and sweet backed with a vibrant rum funk. Caramel and clove lead into oak and vanilla.
COFFEE RUM LIQUEUR
A single origin cold brewed coffee liqueur using our own rum. Fresh medium roast Mexican coffee roasted and ground for us by Roaring Stagg coffee in Balater, Scotland. We cold brew the coffee in house and also steep our rum with with the ground coffee for a full and fresh roasted flavour.
Learn more about this Small Batch, Fermented, Distilled and Aged Scottish Rum at the inaugural Scottish Rum Festival
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