Smokehead Rum Rebel has been finished in Caribbean rum casks in order to create, in the company’s words, “culture colliding carnage”.
The drinks company is promoting a fresh take on the Mojito called the Smokito as a suggested serve for the whisky. It combines Smokehead Rum Rebel with lime juice, water, sugar, fresh mint and smoked Maldon sea salt.
On International Rum Day itself (August 16) Smokehead brand ambassador Mikey Sim will host a tasting of Rum Rebel on the brand’s social media channels and show fans how to create the cocktail.
Iain Weir, Smokehead brand director, said: “We are overwhelmed by the boldness of flavour in our new bottling and can’t wait to see our Smokeheads’ reaction. When our rich, smoky, salty Islay Smokehead collides with spicy, sweet Caribbean rum casks, carnage is inevitable.
“We’re encouraging all our Smokeheads and rum fans alike to stir up a Rum Rebel Smokito and raise their glass high this International Rum Day.
“Like all our Smokehead whiskies, Rum Rebel is not for everyone. This whisky is for the fearless.”
- 50ml Smokehead Rum Rebel
- 25ml lime juice mixed with 25ml water
- 2 teaspoons sugar
- Fresh mint
- Few flakes smoked Maldon sea salt
Add mint and sugar to the glass and stir for two minutes. Add the lime and water and stir for a further minute until all the sugar has dissolved. Add ice and pour the Smokehead into a highball glass. Sprinkle with a few flakes of smoked Maldon sea salt.