Spiced Blend
made with Caribbean Rum

Blended in England
10%vol / 700ml
Description

Blending a duo of light and white Caribbean rums from Martinique and Dominican Republic as the smooth base. Spices are then added and the mix is allowed to steep for 2 days to draw out all of the flavour before being filtered and masterfully blended with natural distillates to 10%ABV. The result is a buttery, caramel-forward, savoury and spicy light spirit with a big impact both on the nose and the taste buds.

 

Nose: Dark vanilla toffee, subtle honey, hints of liquorice and smoke, caramelised sugar.

Taste

Deep caramel, warming savoury spice, rounded honey sweetness, buttery throughout with a hint of tropical fruit.

Serve

Simply serve 50ml chilled over ice with 150ml premium Ginger Ale and a lime wedge.

Our Spices
    Cassia Bark Nutmeg Vanilla Seeds Ginger Root Pineapple Orange Rind Burnt Sugar Molasses Blood Orange Allspice
    01
    Cassia Bark
    Cinnamomum cassia - Cinnamons bigger bolder cousin, with its own distinct aromatic flavour that is stronger and sweeter tasting with a woody aroma. The bark was first used as a cooking spice by the Greeks, Romans and ancient Hebrews.
    02
    Nutmeg
    Myristica fragrans - The seeds of the tree are dried gradually in the sun over a period of six to eight weeks. Producing the spice that has a distinctive pungent fragrance and a warm, slightly sweet taste.
    03
    Vanilla Seeds
    Vanilla planifolia - the spice is obtained from the pods of the orchids of the genus Vanilla - the word translated simply as "little pod". The flavour is somewhat sweet with a hint of smokiness and a perfumed warm aroma of wood and honey.
    04
    Ginger Root
    Zingiber officinale - the fresh rhizomes are juicy and fleshy with a slightly peppery yet sweet flavour. It has an unmistakable spicey pungency - a powerful spice. Grown all over the globe ginger is actually a true cultigen and does not exist in its wild state!
    05
    Pineapple
    Ananas comosus - a tropical plant indegenous to South America, with an edible fruit that when introduced to Europe in the 17th century became a significant cultural icon of luxury. A flavour that is wonderfully sweet and tropical with a slightly spicy and jammy undertone.
    06
    Orange Rind
    Citrus Sinensis - The word orange derives from the Sanskrit word for "orange tree". Just like lemons, the flavours in the peel are at their most concentrated especially once dried. Using sweet oranges, adds a sharp, tangy quality but with lovely underlying sweetness.
    07
    Burnt Sugar
    Cannamella - sugar heated to over 200 degrees until molten and dark with an intense, bitter, smoky, yet sweet and alluringly complex flavour.
    08
    Molasses
    Mellaceum - the dark, sweet, syrupy byproduct from refining sugar. It’s one of the principal ingredients in the distillation of rum and so has a rich history in the Caribbean. It has the full robust flavour with hints of tobacco.
    09
    Blood Orange
    Citrus × sinensis - is a natural mutation of the orange, which is itself a hybrid. They have a unique flavour compared to other oranges, subtly sweet and distinctly raspberry-like with hints of tangy red grapefruit and tart cherries.
    10
    Allspice
    Pimenta dioica - the dried unripe berry of the tree that is native to the Greater Antilles, southern Mexico, and Central America. Also known as Jamaica pepper, myrtle pepper, pimenta, or pimento. A warm tasting spice with hints of cloves, nutmeg, cinnamon and pepper.
    01 Cinnamomum cassia - Cinnamons bigger bolder cousin, with its own distinct aromatic flavour that is stronger and sweeter tasting with a woody aroma. The bark was first used as a cooking spice by the Greeks, Romans and ancient Hebrews.
    02 Myristica fragrans - The seeds of the tree are dried gradually in the sun over a period of six to eight weeks. Producing the spice that has a distinctive pungent fragrance and a warm, slightly sweet taste.
    03 Vanilla planifolia - the spice is obtained from the pods of the orchids of the genus Vanilla - the word translated simply as "little pod". The flavour is somewhat sweet with a hint of smokiness and a perfumed warm aroma of wood and honey.
    04 Zingiber officinale - the fresh rhizomes are juicy and fleshy with a slightly peppery yet sweet flavour. It has an unmistakable spicey pungency - a powerful spice. Grown all over the globe ginger is actually a true cultigen and does not exist in its wild state!
    05 Ananas comosus - a tropical plant indegenous to South America, with an edible fruit that when introduced to Europe in the 17th century became a significant cultural icon of luxury. A flavour that is wonderfully sweet and tropical with a slightly spicy and jammy undertone.
    06 Citrus Sinensis - The word orange derives from the Sanskrit word for "orange tree". Just like lemons, the flavours in the peel are at their most concentrated especially once dried. Using sweet oranges, adds a sharp, tangy quality but with lovely underlying sweetness.
    07 Cannamella - sugar heated to over 200 degrees until molten and dark with an intense, bitter, smoky, yet sweet and alluringly complex flavour.
    08 Mellaceum - the dark, sweet, syrupy byproduct from refining sugar. It’s one of the principal ingredients in the distillation of rum and so has a rich history in the Caribbean. It has the full robust flavour with hints of tobacco.
    09 Citrus × sinensis - is a natural mutation of the orange, which is itself a hybrid. They have a unique flavour compared to other oranges, subtly sweet and distinctly raspberry-like with hints of tangy red grapefruit and tart cherries.
    10 Pimenta dioica - the dried unripe berry of the tree that is native to the Greater Antilles, southern Mexico, and Central America. Also known as Jamaica pepper, myrtle pepper, pimenta, or pimento. A warm tasting spice with hints of cloves, nutmeg, cinnamon and pepper.
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    REVIEWS

    I originally got Spice Blend to be used with a mixer and as a base for no-low cocktails but I was so pleasantly surprised with the aromas I actually started drinking it straight, on ice! It's my new go-to guilt-free tipple to unwind – the fragrant notes of vanilla and ginger root won me over.
    Great drink - so versatile. You don't miss the high alcohol content or the hangover.
    Fantastic taste and slick design. Can't wait to try some of the cocktails.
    I bought all three and each offers something different. Delicious served just as recommended on the bottles and perfect for a light drink in the sun. I'm sure there will be mixer suggestions for the darker months when they come, but for now, cheers.
    Love this brand! Looks gorgeous in my drinks cabinet and tastes amazing in a glass. What more do you want?!

    Fancy a Drink?

    Pineapple Mojito - Makes 2

    100ml Decem Spiced Blend
    12 mint leaves
    8 Pineapple chunks
    2 Pineapple wedges
    Pineapple Juice
    1 Lime, cut into wedges
    1 tbsp Demerara sugar

    Add the lime, pineapple chunks, mint leaves and sugar to the cocktail shaker and muddle well, top up with crushed ice add the spiced blend, shake well and pour into the highball glasses, top with the pineapple juice. Garnish with the pineapple wedges and a sprig of mint.

    <p>Pineapple Mojito</p>
    Ginger Daiquiri - Makes 2

    150ml Decem Spiced Blend
    25ml Lime juice
    25ml Ginger syrup
    2 Cubes stem ginger

    Fill the shaker with ice, add the DECEM Spiced Blend, lime juice and ginger syrup and shake vigorously until the liquid is well chilled. Strain into the glasses and garnish each with a cube of stem ginger on a cocktail stick.

    <p>Ginger Daiquiri</p>
    Cuba Libre - Makes 2

    100ml Decem Spiced Blend
    200ml Cola
    1 Lime, cut into 6 wedges

    In each highball glass, squeeze the juice of 2 lime wedges. Drop the remaining wedges into each glass and fill with ice. Pour in the DECEM Spiced Blend then fill up with cola and stir gently.

    <p>Cuba Libre</p>
    Complex flavours for easy drinking

    How we socialise together is changing rapidly. Alcohol is a beautifully, functional elixir but (like most of us know already) too much of it is never a good thing. DECEM is designed to be enjoyed anytime, as a lighter alcohol option which means you can keep the conversations flowing late into the night.

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