Rum Roaster

Dark rum nut roaster with toasted seeds and warm spice

Rum Roaster was born from the warmth of a kitchen where nuts crackle in a pan and the air fills with rich, golden aromas. In this liqueur, dark rum meets a quartet of toasted almonds, cashews, walnuts, and sesame seeds, each adding depth and character. Raisins bring gentle sweetness, while brown and coconut sugar melt into a caramel glow. A touch of honey softens the edges, and spices drift through like a comforting whisper. Crafted slowly, it captures the essence of winter fires, shared laughter, and flavours that linger long after the glass is empty.

Ingredients

Dark Rum - 1 L
Almonds - 100 g
Cashew Nuts - 100 g
Walnuts - 100 g
Raisins -100 g
Sesame Seeds - 50 g
Brown sugar - 100 g
Coconut sugar - 100 g
Honey - 50 g
Vanilla - 1/2 stick
Star Anise - 1 star
Cinnamon - 1 stick

Preparation

Toast almonds, cashews, walnuts, and sesame seeds until lightly golden and aromatic.
Warm 100 ml rum with brown sugar, coconut sugar, and honey until dissolved; let cool.
Split the vanilla, break the cinnamon, and keep the star anise whole.
Add nuts, raisins, and spices to a clean 2L jar.
Pour in the cooled sweetened rum mixture.
Add the remaining rum to fully submerge everything.
Seal and infuse for 21–30 days, shaking every few days.
Taste after 3 weeks and extend infusion if deeper flavour is desired.
Strain, filter until clear, bottle, and rest for 7–10 days.

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