Rum in London: Where to drink it and why it's the next big thing

Rum is a reliably sociable spirit. You couldn’t drag it away from the party if you tried. Fast and loose by nature, it mixes happily with most drinks and situations. Still nursing a pounding head today following a heavy Notting Hill Carnival? You can likely testify to rum’s punchy potency.

Sales figures for rum in the UK recently blasted past £1 billion a year, with traders nodding to its “laid-back image” as the secret behind its soaring sales. Yet it also scrubs up nicely. London’s side streets are well-populated by specialists, from the appropriately named Rum Kitchen — with sites in Notting Hill, Carnaby Street and Brixton — to NT’s in Hackney, where you’ll find a 30-strong rum cocktail menu.

“This spirit has the whole spectrum,” says Jon Lister, European brand ambassador for Diplomático rum. “There’s diversity here that’s only just being tapped. What we’re seeing more of is pot-still rums, which are more complex, leading more into the world of whisky lovers.”

Now, like many a former wild child, rum is reinventing itself from party liquor to sophisticated dinner companion. A raft of London rum tasting dinners are pushing the bottle out. Look to The Club at The Ivy, where the Evening Standard is hosting a rum residency next week with Diplomático. Top-end Mantuano, Planas and Reserva Exclusiva rums will be served alongside canapés such as tuna tartar with watermelon, while a Venezuelan chocolate strawberry pebble will be paired with Diplomático Reserva Exclusiva.

The way it is distilled creates unique flavour profiles that Lister says are perfect for food pairing. It’s made in a pot, in a similar way to whisky or cognac and a 12-year maturation process is not uncommon. Different barrels — often charred to varying degrees — provide a different base. “If it’s a medium charred barrel, you’ll start to get more vanilla, toffee, and cinnamon notes,” explains Lister. But why burn it? “When you burn the inside you’re activating the saps to give further nuances and notes,” says Lister. “The Caribbean is a beautiful place to age barrels because there’s a wonderful interaction with the barrel and the humidity encourages a full flavour profile.” Bottoms up.