Rumult – Bavarian Rum 43% – 700 ml

Rumult Bavarian Rum from Lantenhammer made from Mauritian sugarcane

Rumult Bavarian Rum from Lantenhammer is a brown rum made from sugarcane syrup from Mauritius, distilled in a pot still in Hausham near Lake Schliersee and aged for years in barrels. No molasses is used here, but rather the syrup from the pressed cane.

Rumult Bavarian Rum is the rum from the Lantenhammer distillery in Hausham near Lake Schliersee, bottled at 43 percent alcohol in a 700 ml bottle. Hand-selected sugarcane from Mauritius is gently fermented and double-distilled, after which the rum matures for several years in hand-selected bourbon, cognac, Madeira, and sherry casks. Bavarian distilling craftsmanship meets Caribbean raw material.

Luminous gold, ripe banana, dark chocolate

In the glass, Rumult glows with a warm golden yellow, and the very first aroma is fruity and sweet, with a distinct hint of ripe banana.

On the palate, the sweetness comes first, followed by the fruitiness of raisins, with the wood of the barrels behind it, and above all, vanilla and the sugarcane's own grassy notes. The finish is long, with dark chocolate and a subtle spice, the kind one might expect more in winter. A rum that warms you without ever burning.

Neat in the glass or as a base in a Daiquiri

At room temperature from a bulbous glass, Rumult reveals the most of itself, and a single large ice cube does not detract from it.

Because it balances sweetness and wood well, it also carries cocktails in which a cheap rum would immediately get lost – a Daiquiri with lime, for example, or a rum-style Old Fashioned. With a bar of dark chocolate or for a cold winter night on the terrace, you need nothing more than this one glass. If you want to get a first taste, the smaller 350 ml bottle is available right next to it.

From sugarcane syrup to the Bavarian cask

Most rums in the world are made from molasses, the dark residue of sugar production, because it is cheap and available in large quantities. Rumult takes a different path and works with the syrup of the sugarcane itself, and that is exactly where the fruitiness you find in the glass comes from.

The cane is hand-selected in Mauritius, the syrup travels from the island in the Indian Ocean to Upper Bavaria and is fermented in Hausham. A long journey for an ingredient that others simply buy as molasses. It is distilled twice using the traditional pot-still method, in small batches, under the watchful eye of master distiller Tobias Maier, who also manages the house.

After that comes the longest part of the work: patience. The young rum is distributed into barrels that previously held bourbon, cognac, Madeira, or sherry, and each one contributes something different – one vanilla, another dried fruit, a third chocolate. Only the blending of these barrels results in the final Signature Cask Selection.

At the Meininger's International Spirits Award 2026, Lantenhammer was named Distillery of the Year for the sixth time, with 30 medals for the house from Lake Schliersee. Those who want to see what else comes out of the four stills there will find fruit brandies, gin, and Raritas liqueurs in the distillery's range. Impressive indeed.