SeaWolf was the first white rum to be distilled on Scottish soil, and was launched on 1st December 2016.

Taking its name from the Native American term for killer whales, SeaWolf gives a subtle nod to both Britain’s naval links with rum importation but also the pods of sea wolves that can be found dotted around the Scottish coastline today. The diving whales on the bottle are illustrated by the highly regarded Scottish artist, Iain McIntosh. Killer whales are often found along the coastline of Scotland, tying the locality of product to the more traditional naval association that rum has. The hand drawn, intricate design also reflects the artisanal aspect of the product.

SeaWolf was created by Mike Aikman and Jason Scott, the duo behind world-renowned Edinburgh bars Bramble, The Last Word and Lucky Liquor Co., and Gavin Ferguson who co-founded Scottish independent wine merchants Vino Wines.

The premium white rum is distilled in Angus and bottled at 41% ABV.

After two years of research and development and multiple tastings a recipe and process was agreed. SeaWolf is made with a combination of champagne and rum yeasts. The fermentation of the sugarcane molasses is done at a low temperature for four weeks and then distilled in a pot still, giving SeaWolf its unusual and unique flavour profile. This unique rum offers notes of unripe banana, sugarcane and cereal alongside a smooth, creamy texture.

SeaWolf was engineered to make the perfect daiquiri, and it is the perfect base for cocktails and simple serves. Try it long with tonic as an alternative to a G&T.

Scotland is not the ideal climate to be making rum in but we love a challenge so we set about developing a full-flavoured rum good enough to work well straight and as a base for cocktails. It had to have character, flavour, mouthfeel and body which can be difficult with an unaged spirit but we hope we’ve delivered on all aspects.”

Mike Aikman

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