Untraditional rum made traditionally.
Our British refined molasses are extra sticky and seriously messy. Our water is freshly sourced from an aquifer beneath our distillery in Hertfordshire. We make Scratch Rum using different types of yeasts, using different botanicals and mature in different oak casks.
Our ingredients are selected, experimented with and tried by us.
We have made a lot of bad rum to get good rum. We’ve tried fermenting with baker’s yeast, burgundy yeast, beer yeast and champagne yeast to name a few. We’ve tried every type of molasses, from unrefined blackstrap, packed full of character to glossy and smooth grade A baking treacle. We even tried different water, from de-ionised lab purified H20 to the stuff straight out of the Hertfordshire aquifer in our on-site well. No prizes for guessing that naturally filtered worked best.
We ferment, distill, barrel, bottle, label and wax each and every Scratch product. We make sure that each bit of the process is done exactly the way we like it, to the point we’d be proud to drink it with our family and friends.