Rumult – Bavarian Rum 43% – 350ml

Rumult Bavarian Rum by Lantenhammer in a small bottle

Rumult Bavarian Rum by Lantenhammer is a brown rum made from Mauritian sugarcane syrup, distilled in Hausham near Schliersee and aged in barrels. The 350 ml bottle is the little sister of the large one, making it a convenient entry point to Bavarian rum.

Rumult Bavarian Rum is the rum from the Lantenhammer distillery in Upper Bavaria, offered here with 43 percent alcohol in a handy 350 ml bottle. For the spirit, sugarcane from Mauritius is hand-picked, fermented in Hausham, and distilled twice using the pot-still method. It is then aged for several years in bourbon, cognac, Madeira, and sherry casks.

Golden yellow in the glass with vanilla and raisin

Rumult shows a warm golden yellow color, topped with a fruity, sweet aroma in which notes of ripe banana are clearly noticeable.

On the palate, sweetness and raisin lead, with the wood of the barrels providing a base and vanilla lingering until the end. Together with the grassy tone of the sugarcane, this results in a rum that remains fruity rather than becoming heavy. The finish features dark chocolate and a fine spice that lingers for a long time.

Half the bottle for half the commitment

At 350 milliliters, this bottle sits right between a tasting sample and a full-size bottle, making it an obvious gift for rum drinkers that fits perfectly into a gift bag.

Those who don't yet know Rumult don't have to commit to 700 milliliters right away, and those who have known it for a long time have a nice travel-size bottle in their cabinet. It is definitely enough for two or three evenings together. It shows its best when enjoyed neat at room temperature; it becomes more accessible over a large ice cube, and it holds its own against lime in a daiquiri. The large bottle is ready for later.

Cane syrup instead of molasses

Almost everywhere, rum is made from molasses, the dark residue of sugar production. For Rumult, the syrup of the sugarcane itself goes into the barrel instead, and this difference can be tasted in the glass as fruitiness and freshness.

It is distilled in small batches, twice in succession, as only the second run provides a clean enough separation to obtain a distillate suitable for years of aging in barrels. Afterward, the wood takes over the work, and that takes time.

Sugarcane syrup is the more expensive choice, as it is extracted directly from the sugarcane and not produced as a byproduct. Anyone working with it has carefully considered beforehand how the final rum should taste.

Every barrel leaves its own mark: the bourbon barrel provides the vanilla, the sherry barrel the dried fruit, and the cognac barrel the sweetness. Only when these barrels are blended together is the Signature Cask Selection created, which you will find in this bottle.

The fact that a Bavarian house makes rum at all is unusual enough, and that it can compete internationally was the real surprise. In the assortment from Schliersee, you will also find fruit brandies, the Bavarian juniper spirit, and the liqueurs of the Raritas line.