Siddiqui Brown Rum, 40 percent ABV, 70 cl

Product Information

Other Master winners included Destilería Serrallés, Don Q Oak Barrel Spiced Rum, 45% ABV and Naud Distillery, Hidden Loot Dark Reserve, 41% ABV. Simon has the insight and the passion to really push Penderyn to the next stage of our export plan. Our recent awards successes show that people all over the world are still thirsty for authentic Welsh whisky. Therefore, we look forward to working with him to develop wider export initiatives which will help us reach further corners of the global market.” Siddiqui was the gift of relaxation the oil workers all made for themselves,” according to Nigel Brown, CEO and Co-founder of Siddiqui Rum. Penderyn will distribute these rums worldwide, but for retail customers in the UK, Siddiqui Brown Rum can be bought online here. It continues: “Being parched after a long hot day, there wasn’t a lot to do in the compound so they let loose. Boy did they party. The parties are legendary, never to be repeated.”

Roffe said: “I’m thrilled to be joining the Penderyn Distillery brand. Penderyn is already making huge leaps and bounds on the global spirits markets. They are a brand-driven by enormous ambition. It’s exciting to be working with such an innovative team delivering success after success.” The much respected and highly popular Simon Roffe is Penderyn Distillery’s new Director of Business Development. Reflecting on a ‘whirlwind year’ for the distillery, with whisky fans worldwide sampling its latest tastes and bottles, there is no limit to the company’s global progression, emphasises Davies. Although it's produced by Penderyn, it's the brainchild of guys who lived in Saudi and drank the real deal growing up. It's commercialised and made more acceptable to the Western palate, it's something new and interesting, or reminiscent of home to those of us fortunate enough to have grown up with Sid. Being illegal, as Saudi has prohibited alcohol since the 1950s, it was allegedly secretly distilled and enjoyed for decades, and codenamed ‘siddiqui’ – Arabic for ‘my friend’ – to avoid detection.Brazil produces over 800 million liters of cachaça annually, with about one-third coming from small artisanal distilleries. Cachaça has been growing in popularity in the US. According to IWSR, cachaça sales in the US have increased from 6,000 9-liter cases in 2005 to around 60,000 9-liter cases in 2021. The new Siddiqui rums, both brown and white, are being produced more openly by Penderyn Distillery in Wales, but are said to have been inspired by the original illicit recipes from the ‘Blue Flame’ instruction book that circulated amongst the oil industry workforce. It was hard to resist such a compelling story which many people will relate to, along with a recipe that has been perfected over a long period of time.’ As a result of all the wood and smoke it’s not a particularly complex nose. It’s not really very rummy either. It’s not an awful nose but it isn’t really drawing me in. Siddiqui is inspired by the moonshine produced by western oil workers during their time in Saudi Arabia. Highly illegal, as Saudi has prohibited alcohol since the 1950s, it was allegedly secretly distilled and enjoyed for decades, and codenamed ‘siddiqui’ – Arabic for ‘my friend’ – to avoid detection.

Siddiqui Brown Rum. Doesn’t sound to inviting does it? There have been a lot of “objections” recently about labelling rum by its colour. Some of it has been a bit over the top, I have to say. That said “Brown” rum is a new descriptor for me in terms of actually going out there and putting it on the label. As a mixer its not going to win any awards from me either. Mixed with cola and ginger beer it just gives a smoky flavour and little else. Maybe a touch of wood. It just turns your cola into a smoky woody cola. Rhum Agricole are sugarcane juice-based rums produced primarily in the French West Indies. Less than 5% of the world’s rums are made with sugarcane juice. These rums offer up pronounced fruity and herbaceous flavors that is often accompanied by a hint of wet stone minerality. They are very different from molasses-based rums and are almost Tequila like in their aroma and flavor profile. It’s possible that the Middle East would have been a different place without it, as Siddiqui was so much part of life over the decades, as there’s nothing better than having a relaxing alcoholic drink at the end of a long hard day in the desert sun. For millions of expatriate contractors including oilmen, doctors, teachers, engineers and construction workers, the word “Siddiqui” will conjure up images of that cool relaxing drink that welcomed you at the end of your grueling, hot day in the desert . Siddiqui (sid-E-key), the code word for moonshine, means “my friend”. To those who know about Siddiqui, have drank Siddiqui or have discretely made Siddiqui at home, many will recall it as a whiskey, others a vodka, but Siddiqui is a rum like no other. Builders and Engineers often work in conditions, sometime illicitly, where there is limited access to the tools and tech others have on tap, so they innovate, get creative, collaborate and become tenacious with materials they have around them. Siddiqui is from this world and is the friend, and often catalyst, to these memorable moments.Simon’s exceptional work in the global travel retail market and developing international markets, in particular, will support the plans we have in place for Penderyn over the next five years.” I’ll be fair to Penderyn Disillery though they are producing this rum for The Siddiqui Rums Corporation based in California. Still it would be nice if someone, somewhere did a little bit of research. It is perhaps no wonder this rum has been largely ignored by the rum community. Leaving overtly curious little weirdos like me to review it…… So it’s fair to say that Penderyn do a decent job of whisky. So what can they do with rum. Well aside from labelling this “Brown” rum they have went with the tagline “Sips like a whisky parties like a rum”. You can probably hear the groans from here (non sexual groans I must add I don’t want to be proclaimed as the Jim Murray of rum). They also add this little nugget of information “and tastes like no other spirit. It has a distinctive whisky-like smoky and oaky note, but it is rounded with a short finish as you’d expect from a quality rum.” The recipe originated in The Blue Flame manual that everyone followed, and the recipes have been perfected ever since.’