Rock Bottom Rum

Born out of a need to bolster the Void Bar's rum reserves (of which David has been known to siphon in the middle of the night) Mona’s very own ‘rum’* is made using leftover sugar cubes from the Void Bar and matured in a combination of port and sherry casks. A bright, sweet nose leads with candied orange, whipped butter and almonds, before opening to a rich, unctuous palate of caramel, marzipan and sultanas. Drinks well neat or in whatever cocktail you want to throw at it.

Shot for Mona.