Spiced Blend
made with Caribbean Rum
Blended in England
10%vol / 700ml
FREE UK DELIVERY
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.
Taste
Deep bonfire toffee, warming savoury spice, rounded honey sweetness, buttery caramel throughout with a hint of tropical fruit.
Serve
Simply serve 50ml chilled over ice with 150ml premium Ginger Ale and a lime wedge. 2.3% ABV.
Our Spices










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.
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.

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.

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.

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.
