by Mauricio Gamba

Exploring the spices inside your bottle of Spiced Bam Bam is probably the easiest way to understand and appreciate it. Our Spiced Rum is a little different. We naturally infuse barrels of our 3-4 year old agricole rum with whole spices - never essences. Because of the seasonal variations in the botanicals, and because of the nature of ageing rum in small oak barrels, each batch has a unique character.

I see Bam Bam as a great winter spirit. The combination of vanilla, cinnamon, roasted wattle seed, native ginger and touch of citrus warm the throat and chest. Here's a really easy cocktail to impress someone you want to get snuggly with by the fire.

Hot Butt Bam Bam

• 60ml Spiced Bam Bam

• 1 small slice of soft butter (real butter!)

• 1 teaspoon of honey

• 3 cloves

• 1 Star anise

• 1 cinnamon stick

• 120ml of hot water

Add all spices, butter and honey to a cup. Pour the rum on top and stir well. Let it sit for about 30 seconds. Add the hot water and stir again. Make sure that your water is hot, but not boiling. If the water is too hot it can ruin the flavours of the drink. Think of it like making tea.

Adjust the spices to suit your taste. Some people prefer more cinnamon or cloves while others don't enjoy star anise, so be sure you adapt it to suit your taste.

Stir your HOT BUTT with the cinnamon stick & enjoy it while it's hot.