“I want to create a dry, light, coconut spiced rum” said the winner of our 2017 Australian cocktail competition so thats been our mission for this 2018 product. To create this authentic coconut rum we have used our aged Caribbean Trinidad rum and infused it with 4 different methods of coconut plus distillate of wattle seed and cacao. 

Sitting under the ‘Experimental Kitchen’ Sub-brand of Rum Diary Spiced, this range is designed to sit outside of our core offering, we will create products when the time or season is right and only in strictly limited quantities. This is the second release under the banner, the first being ‘Edition #1 - Cherry’ so this will therefore be named ‘Edition #2 - Cocos Nucifera’. The name was originally a working title, the meaning of Cocos Nucifera is latin for coconut tree, but then the name just grew on us! The print production is a beautiful minimal 1 colour bronze foil and black print, presented in 500ml format at 42% with white pearl bottling wax seal and cork stopper. Strictly limited to 1000 units.