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 withnotes 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.
International Women’s Day
With Diablesse Rum
GREEN – HOPE
35ml • Diablesse Golden Rum | 20ml • Green Chartreuse | 10ml • Velvet Falernum | 20ml • Pea Syrup | 12.5 • Lime juice | 5ml • Grapefruit Juice | Shake over ice and strain into a coupette
Pea syrup: Combine 250g sugar, 250g of water and 100g of sugar snap peas to a pan. Heat on a low heat until the sugar has dissolved and peas have been heated to release flavour. Allow to sit until cool. Blend together in a processor, strain through a sieve and muslin cloth
PURPLE – JUSTICE & DIGNITY
25ml • Diablesse Clementine Rum | 25ml • Grahams White Port | 25ml • Butterfly pea tea | 10ml • Butterfly pea syrup | 15ml • Orange and Lavender cordial | Stir down over ice in a mixing jar and strain into a Nick & Nora glass | Garnish with a sprig of lavender
Butterfly pea syrup: Brew 10 butterfly pea flowers into mug (approx. 250ml) | Make a 1:1 sugar syrup, add butterfly pea flowers (approx 15 – increase for larger batch) and allow to infuse whilst the sugar dissolves on a low heat. Once all the sugar has dissolved, take off the heat and leave to sit. Once cooled, strain off. Add 1-2 drops of citrus (I used lemon juice) and stir to create desired purple colour.
Lavender and orange cordial: 250g • sugar | Juice of 4 oranges (and peel cut into 4 large chunks, pith removed) | 62.5ml • water | 4 stalks of lavender | In a large pot bring sugar, peel, juice, and water to a boil, stirring until sugar is dissolved. Remove from heat then add the lavender and let it infuse for at least 15 minutes/ until cool
WHITE – PURITY
40ml • Coconut fat washed Diablesse Golden rum | 10ml • Orgeat | 10ml • Lemon juice | 5ml • Saffron syrup | 1 Egg white | Shake all ingredients with no ice, then shake with ice | Strain into Nick & Nora glass | Garnish with saffron
Coconut fat wash rum: Melt 50g of coconut oil into a pan, take off the heat once melted. Combine the coconut oil with 250ml of rum. Shake well and allow it to infuse in room temperature for 24 hours, then place the mixture to a freezer for 24 hours. The fat solidifies and will separate from the alcohol. Once ready, strain the alcohol you will be left with an infused spirit with a silky texture and oily mouth-feel. Scale up measurements for larger batch
Perfect Serves
With Diablesse Golden Rum
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
Vanilla & Black Pepper Honey Syrup: make a 1:1 ratio honey syrup – 250ml honey: 250ml water. Add a vanilla pod and a teaspoon of cracked black pepper whilst it simmers and reduces.
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
BBQ’d mango & Tajin spice cordial: chop up mangoes into 1.5cm chunks and liberally sprinkle with tajin spice mix in tin foil. BBQ (or just grill) until the mango goes golden brown. Add to a pan with half the amount of sugar and water and the zest and juice of two lemons, simmer until it reduces by 10%
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
Sage Syrup: make a sugar syrup 2:1 ratio, add a handful of sage leaves and infuse for a couple of hours
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
Passion Fruit Shrub: Get 200ml fresh passionfruit juice / pulp, a cinnamon stick broken up, clove, a thumb of ginger and mix together – then coat with caster sugar and allow to sit over night to extract the liquid and flavour. Add 100ml of apple cider vinegar and let it sit for an hour before straining.
Coconut Syrup: Add 1 can of coconut milk to 100g sugar and add 100ml water, bring to a simmer and allow to reduce by 10%. Fine strain.
With Diablesse Clementine Spiced Rum
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
Rhubarb Caramel: add fresh rhubarb in a pan covered with sugar (do not add water at this point), allow the sugar to caramelize on a low heat without stirring, once sugar has melted and rhubarb has taken on some colour, add water to get syrup consistency (may need to add more sugar to taste too)
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
Papaya & Turmeric Cordial: Add 300ml fresh papaya juice and 100ml water with the peel of one lemon and it’s juice with 200g caster sugar to a pan and simmer. Add a teaspoon of turmeric whilst it simmers and reduces by about 10%, let it cool.
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
Watermelon Oleo: chop up watermelon into 1.5cm pieces, cover with caster sugar and mix through. Let it sit for a few hours to extract the juice. Strain off.
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
Strawberry infused vermouth: chop 8-10 strawberries and allow to sit in your favourite sweet vermouth (I choose Cocchi Torino) at room temperature for 24 hours.
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.