The cosmic rum that tastes of space

Exploring a universe of flavour with V Rum

About V with logo on a knocked back galaxy background

Take a moment to indulge your imagination.

Gazing into the skies above, you begin to soar, momentarily freed from the constraints of gravity. Ascending beyond civilisation, beyond the clouds, beyond our atmosphere and into the depths of space.

Cast aside the bitter cold, the intense vacuum and the absence of oxygen; and imagine instead calmly drifting through the stars, drinking deeply, letting the flavours of the cosmos fill your soul and dance on your tongue.

Team V party nights group of people drinking rum and mixes in a nightclub

Sadly, as our bodies are confined to the earth, only our minds can wonder amongst the stars. Which begs the question—just what does space taste like?

Fortunately, scientists have found the answer—and it might surprise you.

For a mystical realm seemingly worlds away from our own, it tastes of something much, much closer to home—space tastes of rum!

Astronomers made the unlikely discovery whilst searching for the building blocks of life within our Milky Way. With telescopes trained on Sagittarius B2—an enormous cloud of cosmic dust and gas—they uncovered an abundance of ethyl formate, a chemical which creates the distinct scent of rum.

V Rum still being used V Premium White and Overproof rum

That’s not all, those same molecules provide the sweet scent found in wines and fruits, as well as the uniquely sweet flavour of raspberries.

It was this galactic discovery which sparked the creation of V Rum; a question so simply articulated, yet so profoundly challenging: harness the mystery of space, distill it, and bottle it.

V’s Premium White Rum does just this; a galaxy of flavour transported hundreds of light years and into your glass.

So whilst we can’t journey out for berry picking just yet, the next time you tuck into a V Rum raspberry daiquiri, close your eyes and enjoy the taste of space.

V Rum talks sustainability

Our journey to climate positive rum, without the greenwashing

There’s no getting away from the fact that a distillery needs a lot of energy to operate. It’s important to be honest about the impact, the challenges we face and ultimately what we are going to do about it; embracing our responsibility to do the right things, and always act with sustainability in mind.

Sustainability being shown as a hand in a heart shape holding greenery in a forest

The key factors we consider at V are:

  1. How do we ensure our equipment operates as efficiently as possible.
  2. How do we make sure as much of the energy we do utilise is renewable.
  3. How do we manage our supply chain (including the supply of our ingredients) to limit emissions.
  4. How do we package and ship the product in the most sustainable way.
  5. When we can’t solve or remove the impact on all of these points how do we compensate and lastly.
  6. How do we be open and honest about what we are doing and the impact we have.
Concept image of sustainability icons surrounding a growing plant

1) How do we ensure our equipment operates as efficiently as possible?

Our distillery was constructed in 2024 using new equipment and new technology. We operate 2 x Holstein stills, 1 is 500L the other is 1500L. The 500L still is heated through an electric jacket, the 1500L is steam heated which currently uses a gas boiler (more around renewable utilities shortly). The rest of our equipment, where energy is needed, is powered through renewable electricity. It’s not just about making the equipment efficient but also the processes surrounding the use of that equipment, as an example – we need water to cool our stills, cooling the stills creates a lot of excess hot water (water that has been heated by the still). We store this hot water and use it in future batches of V rather than dispose of it and have to re-heat water for the next batch.

2) How do we make sure as much of the energy we do utilise is renewable?

The majority of our equipment is powered through electricity, we purchase 100% renewable electricity through Ecotricity. We also have a 40KW solar array being installed at our distillery which shall be in use from October 2024. Our 1500L still, given its size, is steam heated. Unfortunately, efficient electric steam boilers are still in their infancy so ours is gas powered. We use Ecotricity for gas, Ecotricity are pioneers of green gas although a large proportion of the supply remains to be natural gas. The residual carbon emissions from Ecotricity fossil fuel gas are offset by investing in carbon reduction schemes around the world to carbon neutralise all the gas they supply – we then also supplement that with our own initiatives.

Improving our sustainability with green energy usage via solar and wind farms

3) How do we manage our supply chain (including the supply of our ingredients) to limit emissions?

Where possible we source from local providers for the ingredients and products we utilise to limit the journey distance to V, plus we’re using natural ingredients – no artificial flavours or colourings. Due to the nature of much of what we utilise, the origin is often much further afield so we have to work to mitigate where that’s the case. For example, sugar cane is required to produce molasses which is a core ingredient of rum. Given the climate, the UK is not a producer of sugar cane however sugar cane is imported to produce sugar. That being the case, we source our molasses from UK refined sugar cane (even though the sugar cane itself is grown elsewhere). We continue to experiment with beet molasses from sugar beet (which is grown in the UK) but this is work in progress and isn’t yet used in our commercial products.

4) How do we package and ship the product in the most sustainable way?

Glass bottles are of course commonplace in the spirits industry as a robust and reliable way of packaging and transporting liquid. The problem is the production of glass is a significant emissions producer, the use of a large proportion of recycled glass reduces the need to use virgin product but doesn’t really assist in the reduction of the production overhead. There are emerging bottle options in both aluminium and paper but in the most, these remain in their infancy.

Today V is bottled in glass – but this is not a long term plan. We are already working with specialists to support our transition to a more sustainable material for our product and anticipate all our product to be shipped in more sustainable material (both in terms of production and recycling) before the end of 2024. Watch this space!

To avoid breakages (and disappointment!) we have to make sure our product is well packaged when shipped. We use a specialist liquid courier, not only because they reduce the level of breakages but because other couriers insist on additional packaging to transport liquid (that is sometimes a cardboard shell or even a plastic sleeve) which increases our impact. The cardboard we use is sustainably sourced from forests managed by the Foresty Stewardship Council, with full traceability. The recycled content of our board is currently around 79% (higher than FSC Standard Mix). The 21% virgin board is recyclable up to 10 times.

Recycled cardboard fsc certified

5) When we can’t solve or remove the impact on all of these points how do we compensate?

To contribute towards sustainability, we currently partner with Ecologi to support our climate compensation for the emissions we simply cannot avoid. With Ecologi, we do 2 things; we plant trees for every order that is placed with V, this is very much around future benefit and impact and whilst an important part of our strategy does not make an immediate impact. That being the case, we also work with them to support CO2e avoidance projects across the world – that has meaningful, immediate impact. This allows us to make a difference both today and tomorrow.

6) How do we be open and honest about what we are doing and the impact we have

This is important, particularly with the rise of greenwashing amongst even some of the worlds largest brands. Our commitment is that we shall produce a yearly Impact Report that will talk through our emissions, our initiatives to reduce them and the climate compensation efforts. This will be publicly available, with 2024 (our launch year) being our first assessment year.

At V Rum we’re championing sustainability. We believe that acting sustainably shouldn’t be a choice, but a responsibility, and we’re choosing to do everything in our power to craft a better tomorrow.

Summer Sips: Rum cocktails to enjoy this summer

Three of our favourite warm-weather rum cocktails!

Summer is here, and we’re all rushing outside in shorts and flipflops the second it hits twenty degrees for those few hours of sunshine. Everyone in Britain is suddenly happier and more colourful, ready to drink cocktails and socialise outside. No longer confined to the corner of a dingy pub, rain lashing the windows and the only atmosphere to speak of being Match of the Day murmuring away in the background.

Friends drinking summer cocktail sips smiling and celebrating and having a good time

Hotter days are just around the corner, and our feeds are filling up with ways to enjoy the weather. Since the aftermath of lockdowns, people have taken even greater pleasure in their own back gardens and local parks. Spirit brands have woken up to the demand for customers wanting to make cocktails at home that dance on the tongue, sparking conversation and fun.

Rum cocktails evoke escapism and remind people of that cocktail they had on holiday. V Rum are here to give you the best cocktails to enjoy at home this summer, to impress friends and family. You can purchase all the ingredients you need from our friends over at Master of Malt, fresh ingredients from your local supermarket, and of course our Premium V Rum here.


Cocktail 1: The Old Cuban

Old Cuban Mojito cocktail

A good Mojito requires crushed ice to churn it so the drink chills and dilutes properly, and making a dozen of them can lead to them over diluting and ending in a watery mess on the table. This modern classic doesn’t require crushed ice or churning away. It takes the humble mojito, spikes it with Angostura bitters and is lengthened with fizz for a twist that will impress all your guests.

Kit you’ll need

  • Shaker
  • Fine strainer (Tea strainer will do)
  • Cubed Ice
  • Coupe/Champagne saucer or if you don’t have either, a rocks glass will work well.
  • Jigger for measuring

Ingredients

  • 50ml V Rum
  • 3 dashes Angostura Bitters
  • 25ml Lime
  • 25ml Sugar syrup (2 cups of sugar to one cup of water in a pan on the hob till dissolved)
  • Mint (10 medium size mint leaves)

Top with Fizz (Ideally Crémant or Champagne, but Extra Dry Prosecco works well)

Method

Shake the first 5 ingredients with ice in the shaker hard for 8–10 seconds. When you open the shaker you should see all the mint broken up into tiny pieces. Finely strain directly into the glass and top with fizz. Garnish with a mint sprig, slapping the mint spring before you put it into the glass to make the room smell extra minty!


Pina Colada cocktail

Cocktail 2: Pina Colada

Do you like Pina Colada? A guilty pleasure for many, this version is vegan and delicious. You can make this in two ways: You can shake up 1–2 at a time for best results, or you can multiply the ingredients by 20 and pop it into a big urn to share.

Kit you’ll need

  • Shaker
  • Cubed Ice
  • Tall glass or Hurricane glass if you have one.
  • Drinks Dispenser for making a large amount

Ingredients (x20 for large dispenser approx 5 litre capacity)

  • 50ml V Rum
  • 25ml Coconut Syrup
  • 25ml Coconut Cream
  • 10ml Lime
  • 50ml Pineapple Juice

Method

Add all ingredients to shaker, shake for 6–8 seconds and strain into a glass with ice. If making in a drinks dispenser, add all ingredients to the dispenser with ice 20 minutes before guests arrive. Fill glasses with ice and pineapple leaves and people can help themselves and pour away!


Mai-Tai Cocktail

Cocktail 3: Mai-Tai

Trader Vic, the creator of the cocktail made this drink for friends at his beach house. One exclaimed “Mai Tai-Roa Aé”, meaning ‘Out of this World’, and this cocktail has not stopped it’s popularity ever since. From tiki bars to high end hotel bars: short, strong, nutty-sweet, and sour, this cocktail packs a punch!

Kit you’ll need

  • Shaker
  • Cubed Ice
  • Rocks Glass

Ingredients

  • 25ml V Rum
  • 25ml Appleton 12
  • 10ml Smith and Cross Jamaican
  • 15ml Cointreau
  • 25ml Lime
  • 20ml Orgeat Syrup

Method

Shake all ingredients for 6–8 seconds and strain into rocks glass over ice. Garnish with a lime wheel or mint sprig if you like and enjoy!

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