Our Story
Diablesse Rum was born out of a love for the Caribbean and a desire to do something different with this wonderfully versatile spirit.
We are an independent, female owned, Manchester based company whose ethos is to bring quality, authentic rums of provenance to a wider, more female inclusive audience, blending pure rums to give new, undiscovered & delicious flavour profiles.
The Legend of La Diablesse
La Diablesse is a dark, ancient, mythical temptress of Caribbean folklore. Glimpsed only by moonlight, she entices and captivates all those who cross her path.
Caribbean
Golden Rum
70cl · 40%vol
A unique, golden rum blending three authentic rums from different parts of the Caribbean
The first… 8 year old Barbados rum, Four Square Distillery: Making rum since 1820 and the oldest in Barbados, this family owned distillery is presided over by a passionate, fourth-generation, master distiller. Using locally produced sugar cane molasses the traditional pot & column still distillation techniques are still used to this day to produce a light, golden rum full of flavour. The second…
Expand
Nose
Beautiful nose! Chocolate, Vanilla pod, Light Oak, Tropical Fruit – chargrilled pineapple, Banana, Fudge.
Palate
Really soft & gentle then really fruity, Banana, Butterscotch, Fruitcake, Tropical fruit, nice sharpness, warm, peppery oak on mid-palate.
Finish
Good decent length – warm, Fruity banana bread & pepper on the finish, pineapple cubes.
Clementine
Spiced Rum
70cl · 40%vol
A unique, spiced rum with
notes of clementine
Diablesse Clementine Spiced Rum: made from single origin, 100% Demerara rum from the Diamond Distillery in Guyana, using locally produced sugar cane molasses and traditional pot and column distillation methods dating back hundreds of years. Naturally flavoured with clementine and a warm Caribbean spice mix of vanilla pod, ginger, cinnamon and clove.
Nose
Delicious, distinctive nose: Gingerbread, toasted cinnamon, clementine zest.
Palate
Bright, not too sweet or overbearing. Toffee apple, clementine zest.
Finish
Warm pimento; Sticky gingerbread. Sweetness balanced by ‘zestiness’: fresh, bright, vibrant, natural, soft warm spice.
Perfect Serves
With Diablesse Golden Rum
Diablesse Caribbean Rum with Apple & Ginger
Apple juice & ginger ale
Diablesse Caribbean Rum with Elderflower Tonic
Elderflower tonic & kiwi – add Prosecco to make the best Spritz!
Diablesse Caribbean Rum with Ginger Ale
Ginger Ale and a wedge of lime
Diablesse Banana Daiquiri
20ml • Lime | 15ml • Banane de Brazil | 50ml • Diablesse Golden Rum | Teaspoon • Demerara Sugar | Shake with ice and then strain into Nick & Nora glass
Diablesse Fresh Berry Spritz
40ml • Diablesse Caribbean Golden Rum | 15ml • Campari | Fresh raspberries | Fill glass with ice and berries | Top with soda 50ml | Top with Prosecco 50ml | Stir | Fresh, light and summery!
Diablesse Pear 75
30ml • Diablesse Caribbean Golden Rum | 20ml • Poire William Liqueur | 15ml • lemon juice | 15 ml • rosemary syrup | Shake with ice, strain into champagne glass and top with your favourite champagne or prosecco.
Diablesse Caribbean Sour
40ml • Diablesse Caribbean Rum | Dash Tiki Bitters | 25ml • Lemon Juice | 20ml • Honey | 15ml • Egg white or Chickpea water (drained from the can) | Shake well with ice and strain into martini glass or over ice if you prefer. Garnish with a white flower
Diablesse Mama Dlo
35ml • Diablesse Caribbean Golden Rum | 15ml • Crème de Peche | 15ml • Vanilla & Black Pepper honey syrup* | 20ml • Pressed apple juice | 25ml • Lemon juice | Add all ingredients to a Boston Tin, shake with ice, fine strain into a Martini glass, sliced vanilla pod and flower garnish
Diablesse Tajin Daiquiri
50ml • Diablesse Caribbean Golden Rum | 20ml • BBQ’d mango & Tajin spice cordial* | 20ml • Lime juice | Nick & Nora glass, lime wheel with tajin spice garnish
DIABLESSE LOUGAROU
40ml • Diablesse Caribbean Golden Rum | 40ml • Pineapple juice | 20ml • Sage syrup* | 10ml • Suze | 20ml • lime | Add all ingredients to a Boston Tin, shake with ice, fine strain into a Collins glass or tiki mug, add pineapple and sage leaf garnish
DIABLESSE CARIBBEAN FIZZ
35ml • Diablesse Caribbean Golden Rum | 15ml • Diablesse Clementine Spiced Rum | 25ml • Passionfruit shrub* | 25ml • Coconut syrup** | Add all ingredients to a Boston Tin, shake with ice, fine strain. | Top with ginger ale | Use a Tiki mug, bamboo straw & tropical flower garnish
With Diablesse Clementine Spiced Rum
Diablesse Clementine Rum & Aromatic Tonic
Aromatic Tonic & a slice of pink grapefruit – add Prosecco to make a fantastic Spritz!
Diablesse Clementine Spiced Rum & Spiced Orange Ginger Ale
Fever Tree spiced orange ginger ale with a wedge of lime
Diablesse Clementine Spiced Rum & Clementine Tonic
Clementine tonic with strawberry and a slice of orange
Diablesse Clementine Cosmo
40ml • Diablesse Clementine Spiced Rum | 20ml • Lime Juice | 15ml • Curacao/Triple Sec | 70ml • Cranberry juice | Shake together with ice, strain into glass, garnish with orange twist.
Diablesse Clementine Negroni
Add equal parts Diablesse Clementine Spiced Rum, Campari, sweet vermouth plus a couple of dashes of chocolate bitters to taste. Stir and serve over ice, garnish with an orange peel twist
Diablesse Espresso Daiquiri
40ml • Diablesse Clementine Spiced Caribbean Rum | 20ml • Coffee Liqueur | 60ml • Espresso | 5ml • Demerara gomme | Shake with ice and strain into Martini glass
Diablesse Clementine Sour
30ml • Diablesse Clementine Spiced Caribbean Rum | 20ml • Peach & Hibiscus liqueur (Gabriel Boudier) | 20ml • Pomegranate Molasses | 25ml • Lime Juice | 25ml • Egg white | Shake once without ice then again with ice. Strain into martini glass or over ice if you prefer. Garnish with dried hibiscus flowers
Diablesse Rhubarb Old Fashioned
60ml • Diablesse Clementine Spiced Rum | 15ml • Rhubarb caramel | 3 dashes of orange bitters | Add ingredients to Old Fashioned glass, add ice & stir, lemon zest twist to garnish
Diablesse Papa Bois
40ml • Diablesse Clementine Spiced Rum | 25ml • Papaya and turmeric cordial | 20ml • Lemon juice | Add all ingredients to a Boston Tin, shake with ice, fine strain. Top San Pellegrino blood orange. Use a Collins glass, blood orange slice garnish & yellow flower
Diablesse She Deals with the Devil #2
40ml • Diablesse Clementine Spiced Rum | 30ml • Watermelon oleo* | 20ml • Goji liqueur | 25ml • Lime juice | Add all ingredients to a Boston Tin, shake with ice, fine strain into a Martini glass add flower garnish
Diablesse Clementine Highball#3
50ml • Diablesse Clementine Spiced Rum | 30ml • strawberry infused vermouth* | 3 drops • Orange blossom water | Top soda | Highball glass, lemon wheel & strawberry garnish
Caribbean
Golden Rum
A unique, golden rum blending three authentic rums from different parts of the Caribbean
This pure blend has no added sugar, caramel or other adulteration and is tropically aged in American Oak ex-bourbon barrels to give an added rich depth of flavour.
------------
...a 3 year old Guyanese Demerara rum, Diamond Distillery: Located on the banks of the Demerara River, this distillery was established in 1670 and makes its rums using molasses produced by the local sugar factory from 100% Demerara sugar. This rum is produced in the wooden Enmore Coffey still built in 1832 - the only one of its kind in the world still operating today. This rum adds a natural sweetness to the blend.
------------
…and the third a 4 year old Jamaican rum, Worthy Park Estate: Rum has been produced on this site since 1741 using locally grown sugar cane & locally made molasses and is distilled in a 100% copper pot-still. The traditional Jamaican pot-still distillation method is still used to give a rich, full bodied rum full of Jamaican funk.