Published by The Rumlab ago about the Brass Neck company
Brass Neck embodies the adventurous, celebrates the daring and rewards the bold. Breaking away from the ordinary, Brass Neck is infused with a unique selection of botanicals including tonka beans, aromatic orange peel, Scottish nettles and thistles. Delivering a smooth and flavoursome spiced rum with a difference. Freddy Drucquer is the Founder of Brass Neck Rum. If you want to know about him, enjoy the next interview:
TRL: Who is Freddy Drucquer?
Freddy Drucquer, 32, founder of Brass Neck Rum. Freddy, along with a couple of friends, started Brass Neck with the aim to create a Scottish rum that harnesses the rich distillation heritage of the nation. Famous for its whisky, Scotland was lacking a Scottish rum that embraces the craft as a sugar cane spirit. The team worked on developing a spiced rum that incorporates a bold blend of Scottish and international spices and botanicals.
The result, Brass Neck, is a deliciously smooth, spiced rum that is truly like no other. Infused with the likes of Scottish nettles, thistles, cocoa nibs, oak chips, and tonka bean. Brass Neck is the perfect balance of spiced, sweet, and slightly smoky.
TRL: What does the rum mean for you? What made you fall in love with rum and when did it happen?
For me, rum brings together different cultures from all around the world. Rum has always been my drink of choice, and when I started my rum drinking days with the classic rum and cokes, using some cheap ‘rum-based spirits’ that you can probably guess, I was yet to be enlightened to the true wonders of the spirit. I probably first fell in love with the spirit when I tasted Diplomático for the first time. I was lucky enough to tour South America a few years back, and I sampled many of the rums the continent offered and visited some of the amazing distilleries. There are rums from every corner of the world and each has a different story.
TRL: What is the most important contribution you have made in the rum industry?
Spiced rum has fallen into this sea of sameness, where vanilla and clove are just thrown in without too much thought or consideration. And sometimes spices are even used to mask some low-quality spirit. With Brass Neck, we’re working to steer spiced rum away from this reputation. Brass Neck shows that with a good quality spirit, infused with the right amount of bold adventurous spices, spiced rum can offer so much more complexity.
TRL: What is your favorite place for drinking rum?
Anywhere, as long as I’m in good company. As long as it is not a bar where you have to shout to hear each other!
TRL: Favorite drink + Recipe
I love rum old-fashioned. A nice rum with a splash of sugar syrup and a couple of dashes of bitters over ice can’t be beaten.
I also love experimenting with rum in food. Add it to a glaze for roast ham or even poured over ice cream. The versatility of rum really is incredible.
TRL: Any tips to train the palate and taste a good premium rum?
I think it’s important to remember that rum is best enjoyed however you like it. Not everyone likes to enjoy spirits neat. If you prefer rum neat, drink it neat, if you prefer a mixer, use a mixer. I love getting experimental with cocktails, especially ones that weren’t designed for rum. A rum negroni or a rum old-fashioned is even better than the originals.
TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why?
It definitely is not just rum. I think it has to be the goal of every business owner now. And customers should be on the lookout for those who have sustainability in their ethos.
TRL: What are your next goals in the rum industry?
We’re currently in conversations around getting Brass Neck exported outside of the UK. We can’t wait to share the spirit with rum lovers around the world.
TRL: What is your advice for new generations in the rum industry?
Be adventurous, stand out from the crowd, and tell your story!
TRL: How can people learn more about you? Website? Social media page?
Published by The Rumlab ago
Published by The Rumlab ago
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