THE WORLD’S FIRST
INDIAN SPICED WHITE RUM
THE WORLD’S FIRST
INDIAN SPICED
WHITE RUM
a family recipe. Re-imagined
My family have been making rum in Punjab, India since the 1800’s. I am the fifth generation of Sanghera to continue this tradition, but have modernised the recipe to be drunk with Indian tonic water for a crisper complement to curry.
TAJ SANGHERA – FOUNDER
Land of the five rivers
The north Indian state of Punjab, literally translates as ‘The land of five rivers’ (Panj – Five) and (Āb – Water). It is in the foothills of the Himalayas, where these five mineral-rich rivers start their journeys, nourishing the land as they flow into India, meeting in Punjab, a vibrant melting-pot of religions and cultures and a land abundant in sugar-cane and spice plantations. This is the spiritual home of rum.
a family affair
Each generation of the Sanghera family have been improving and adding their own personal touches to this recipe and now, inspired by the English tradition of gin-making, I add mine - a balanced mix of cardamom, cassia, ginger, clove and coriander seed, re-distilled into a blend of pot and column-distilled rums, without the addition of sugar to create the world’s first dry, Indian spiced rum.
Drink over ice, with tonic or mixed into cocktails
signature SERVES
rum in india