Presented in a stylish white bottle this is a deliciously moreish rum cream from Bumbu, produced from Bumbu Rum & real dairy cream. Enjoy the flavours of caramel, roasted hazelnuts, cinnamon, & Madagascan vanilla over ice. ...

A premium spiced rum produced in Panama & aged for up to 18 years in refill bourbon casks then finished in white sherry oak casks. Fruity & rich with delicious spice notes. Great for cocktails but best enjoyed sipping. ...

Known to its legions of devotees as Bundy, Bundaberg is Australia's most popular rum br&. It hails from Queensl&, where sugar production for molasses is a main industry. The polar bear that features on its famously square bottle is a relic of the olden days when rum was thought to have medicinal properties: the bear symbolises the worst type of chill only rum can ward off. ...

Laced with real ginger pieces in a light cloudy body, Bundaberg Ginger Beer is brewed for four days to produce a warm, fiery ginger refreshment. ...

Known to its legions of devotees as Bundy, Bundaberg is Australia's most popular rum br&. It hails from Queensl&, where sugar production for molasses is a main industry. The polar bear that features on its famously square bottle is a relic of the olden days when rum was thought to have medicinal properties: the bear symbolises the worst type of chill only rum can ward off. ...

Bundaberg is an Australian rum producer that started producing rum in 1888 when a group of Australian sugar millers where facing a huge surplus of molasses & decided to create rum from the excess. Today Bundaberg rum is still made from local sugar cane that grows readily in the hot fertile Queensland region. The molasses that is produced from the sugar cane is then double distilled to help get the signature Bundy taste before it is aged for at least 2 years in oak barrels. Bundaberg Red is then filtered three times to produce the signature smoothness that Bundaberg Red is known for. The first filtration stage is chill filtration, the rum is cooled to around 4 celcius before being passed through an absorption filter to remove impurties. The next stage is filtration through a layer of active carbon that removes further impurities. The final level of filtration is Bundaberg's unique red gum filtration where they filter the rum through a layer of Australian red gum collected from local Australian trees. This final layer of filtration takes out many of the heavier notes normally associated with Bundy & lets the often overlooked notes such as vanilla shine through. ...

Bundaberg Root Beer is a traditional blend of Sarsaparilla root, licorice root, vanilla beans & molasses. A refreshing drink on a hot summers day. ...

Launched in 2010 with an increased ABV of 46.3% this 12 year old Islay single malt won gold at the 2014 World Whisky Awards. A truly great dram that is surprisingly full & complex for a 12 year old. ...

Bunnahabhain 18 year old Islay Single Malt Scotch Whisky has been relaunched as the unchill-filtered spirit. This fiesty whisky packs a punch. ...

Since 1881, Bunnahabhian's malt has always started out the same way, with good quality malted barley, clean pure Margadale spring water & a little yeast. The malt is lightly peated & mixed with barley where it then gets turned in to the mash. This is a combination of the lightly peated malt barley mixed with the heated spring water in the mash tun, this produces a fermentable solution in the malt called wort. Then it is on to the wash back. Bunnahabhain decided to use a traditional Oregon pin wash back to ferment their mash. The mash is mixed in the wash backs with yeast reacting to produce a weak alcohol solution called the wash. The wash is first transferred to the stills where it is heated. It then evaporates & flows down a curved lye pipe to the condenser where it cools. The solution is still too weak & impure so they redistill it a second time in the spirit still. Once redistilled it runs through the spirit safe where the stillmen watch for the elusive middle cut. When casks arrive at the distillery the large oak vessels are moved to the filling area. After 12 years the whisky goes into distinct dark oak bottles & then the whiskey it made up of 2-3 different casks & then depending on the age it is either left for longer or gets bottled. ...