The world’s first Indian botanical-spiced white rum. Sugar cane was introduced and cultivated in India as early as 6000 BC and today India is one of the largest sugar-producing countries in the world. 

“The spirit of a country, the spiritual home of rum”

The word sugar is believed to be derived from the Sanskrit word “Shakara” meaning ‘gravel’ or ‘sand’ (modern term ‘granulated’).

The land of Five rivers

A rum born in the north Indian state of Punjab, translating as ‘The land of five rivers’ (‘Panj’ meaning five and ‘-ab’ meaning water). At the foothills of the Himalayas, these five mineral-rich rivers begin, nourishing the surrounding fields as they flow, land abundant in sugar cane and spice plantations. 

Spices of the Punjab

A modernised family recipe to be drink with Indian Tonic water for a crisper complement to curry. A re-distilled rum, not macerated, to extract the best flavours. An exceptional quality, dry spiced rum with no added sugar or flavourings, created using five Indian botanicals; cardamom, coriander, cassia (cinnamon), ginger and clove. 

A unique flavour with refreshing candied citrus spiciness, sweet cinnamon and clove, aromatic cardamom, warmth from ginger, with a clean, long, dry-spice peppery finish from coriander seeds.

A signature serve is the enjoy over ice or pair 50ml Five Rivers Rum with 150ml Indian Tonic Water. 

Prefer a twist on a classic cocktail? Try a ‘Punjabi Spiced Mojito’. Add 50ml Five Rivers Rum, 25ml lime juice, 25ml sugar syrup, 10 mint leaves, 8 ginger strips (optional) and top up with 50ml ginger ale. 

The essence of the Punjab

Prefer something light and refreshing? Try a ‘Lychee & Watermelon Mule’. Shake 35ml Five Rivers Rum, 15ml lychee juice, 40ml watermelon juice, 15ml lime juice, 10ml sugar syrup and top up with ginger beer.