There is nothing more autumnal than sipping a warming dark smoked rum on a cold November’s evening alongside a Bonfire or watching some fireworks.

It all begins with an idea. Beaufort Spirits was established in 2017 having previously only made perfumes. An exploration of the shared processes of both fragrance and alcohol distillation lead to the creation of spirits that push the boundaries.

An uncompromising approach guided by aroma, ephemera (a treasured item enjoyed only once or is short-lived) and a nod to per fumens yields unexpected results.

Beaufort Three Tides Smoked Botanical Dark Rum is an intrepid British dark oak smoked rum from Beaufort Spirits, based in Worcestershire. This handsome dark mahogany elixir will stand proud on any shelf in its iconic potion-type bottle.

“In Smoke we trust””

Beaufort Three Tides Smoked Botanical Dark Rum is a blend of three aged rums from Dominican Republic, Jamacia (high ester) and a Caribbean white rum infused with bold, aromatic British botanicals. Deep toasted sugar and ripe tropical fruits with scorched British gorse (think earthy coconut), oats and wild elderflower. Further rich dark chocolate, tobacco, peaty oak wood and smoke add to complexity.

No added sugar, no synthetic flavours, no compromises.

“Oak smoked for three tides”

This is a unique, unexpected, uncompromising rum. Handsome, balanced and distinguished with aromatic tobacco notes, bitterness from dark chocolate, earthy gorse, dark toasted oak and fragrant smoke. This rum will appeal to the traditional rum drinker and those who steer toward a peaty whisky, who savour the ‘smoked complexity’.

“Omne Trium Perfectum”

Enjoy neat, over ice or pair with a dark mixer. The perfect rum for a hip flask to sip alongside a Bonfire or when on a long autumn walk. Add a smoky twist to a traditional ‘Dark n Stormy’ with Beaufort Three Tides Dark Rum.

Feeling inventive? Try a ’Smoked Maple Highball’. Mix 50ml Beaufort Three Tides Smoked Dark Rum, 5ml salt solution, 20ml Maple syrup and top up with 100ml soda. Serve over ice and garnish with fresh orange zest.