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J Gow Rum IWSC Silver outstanding medalJ Gow Rum Gold Outstanding IWSC medalJ Gow Rum Rum and Ginger beer trophy IWSC

Award Winning. Pure island rum.
Inspired by pirates, distilled beside the sea.

Spiced Rum


Spiced Rum

Made with a blend of spices from around the world including two secret ingredients grown in Orkney. A light golden colour, with a smooth rounded sweetness. Subtle citrus and cinnamon notes with a slight hint of vanilla and a warming spice finish.  Fermented, distilled, matured and bottled in Orkney.

Perfect Serve

It’s a spiced rum that can be sipped. Enjoy it straight or on the rocks. It works wonderfully well in cocktails and with your favourite mixer.

We’d recommend a glass of ice, a splash of rum and a twist of orange peel.
It also mixes incredibly well with ginger beer or cloudy apple juice.

Purchase

Buy a bottle of J. Gow Spiced Rum from our friends at;

www.orkneywine.co.uk 

www.judithglue.com

www.royalmilewhiskies.com

www.thegoodspiritsco.com

www.masterofmalt.com

Rum


Barrel Aged Rum

Casks were laid down in 2017 & early 2018. With an aim to age the spirit for a few years and only releasing it when we feel it’s ready, and tastes just right.

Future releases

We plan to release an entire range of products in the near future. Keep an eye on our website or stay up to date via our social media pages below.

 

About


J. Gow

J. Gow Rum takes its name from the infamous Orkney pirate John Gow. His short, violent career began in Amsterdam in the Netherlands and ended in Orkney. He was imprisoned, tried and hung. Not once, but twice, (after the rope snapped the first time) at London’s execution dock on the 11th of June 1725. While the name conjures up images of pirates, it also creates imagery of the brutal seas and rugged coastlines surrounding Orkney.

The Distillery

The rum is produced on Lamb Holm, a tiny island (0.15 square miles) just south of St Mary’s village. Home to the Italian Chapel and connected to mainland Orkney by the Churchill barriers. The distillery sits metres away from the beach. It may well be one of the smallest rum producing islands in the world.

Cocktails


Cocktails, long serves and recipes ideas using our J. Gow rum. Whether it’s a twist on a classic or something totally different, why not try them for yourself.

Apple Gow

50ml J. Gow Spiced Rum
100ml Cloudy apple juice
Mint Leaves
2-3 lime wedges

Add the rum and apple juice, mint and lime to a glass full of ice, stir and serve.

j gow apple gow

Pirates Blood

50ml J. Gow Spiced Rum
100ml Cranberry juice
Orange peel
2 dashes bitters

Add the rum and cranberry juice to a glass full of ice. Add 2 dashes of bitters, stir and serve with a twist of orange peel.

J Gow Pirates Blood cocktail

Old Gow

1 teaspoon demerara sugar (you can use sugar syrup instead)
A splash of water or soda
2-3 Dashes of bitters
50ml J. Gow Spiced Rum
A twist of orange peel
Ice to serve

Muddle the sugar with the bitters until dissolved, add a splash of water or soda to make it easier. Add the rum, orange peel and ice. Stir and serve.

old gow old fashioned cocktail made with J Gow Spiced Rum

J. Gow New Amsterdam

50ml J. Gow Spiced Rum
25ml Sweet red Vermouth
2 Dashes of bitters
A twist of orange peel
Ice

Add the Ice, Rum, Vermouth and bitters to a cocktail shaker, stir thoroughly, strain into a cocktail glass. Serve with a twist of orange peel.

New Amsterdam J. Gow Manhattan cocktail

J. Gow Jungle Thyme

50ml J. Gow Spiced Rum
20ml Campari
20ml Lime Juice
20ml Thyme Syrup* (Sugar Syrup works too)
50ml Pineapple Juice
Ice
Pineapple chunk and fronds for garnish.

Add all the liquid ingredients into a cocktail shaker full of ice. Shake well, pour into a tumbler with one large ice cube. Serve with a pineapple chunk and fronds for garnish.

J Gow Spiced Rum Jungle Thyme Pineapple Campari Cocktail

*Thyme Syrup
Make a 2:1 simple syrup (dissolve 2 parts sugar into one part water in a pan). Once the sugar has dissolved take it off the heat and add a few sprigs of thyme. Allow to cool and transfer the syrup and thyme sprigs into an empty bottle. Use it straight away, or leave it longer to infuse in the bottle. Keeps for several weeks.

J. Gow Orange Daiquiri

1 tsp granulated sugar
15ml Lime juice
50ml J. Gow Spiced Rum
1 tsp Curacao/Triple Sec
10ml Orange Juice
Ice

Dissolve the sugar with the lime juice in a cocktail shaker. Add the rest of the ingredients and ice. Shake well and strain into a cocktail glass. Garnish with orange and lime peel.

J Gow Spiced Rum Orange Daiquiri

J. Gow Rum and Maple Flip

50ml J. Gow Spiced Rum
15ml Oloroso Sherry
15ml Maple Syrup
3 Dashes Bitters
1 Whole Egg
Ice
Allspice (ground)
Cocoa Powder
Dark Chocolate

Add the rum, sherry, maple syrup, bitters and egg to a cocktail shaker. Add the ice, shake vigorously for 30 seconds. Strain into a glass. Dust with allspice and cocoa powder, garnish with grated or flaked dark chocolate.

J Gow Rum & Maple Flip

Recipes


Delicious recipes you can make at home, using our J. Gow rum.

J. Gow Spiced Rum and Raisin Double Chocolate Fudge Pie.

This is a very simple recipe, using simple ingredients. You can make your own fudge for this, but it works just as well with shop bought fudge. The only tricky thing about this recipe is waiting for it to set in between layers.

Ingredients

50ml J. Gow Spiced Rum

75g Raisins

75g Butter

200g Dark Chocolate Digestives (12 biscuits)

150g Fudge (you can cheat and use ready-made soft fudge)

100g White Chocolate

100g Dark chocolate

200g Marshmallows

100ml Double Cream

Serves 1-12…

Cake tin used is 20cm diameter x 3cm deep

Method.

  1. Put the raisins in a bowl and pour over the J. Gow Spiced Rum, then leave to soak in the fridge overnight.
  2. Crush the digestives, smash them up with a rolling pin, tattie masher, in a blender or put them in a bag and jump on them, whatever works as long as they’re finely crushed. Melt the butter and combine with the crushed digestives until everything’s thoroughly coated and mixed. Press the mixture into a cake tin. Put it in the fridge to chill. (You can do step 1 and 2 the same day to save time, whilst the raisins soak).
  3. Add the fudge to a pan on a low heat, stir it often so it doesn’t stick to the pan. It might take a while, but it’s worth doing slowly so it doesn’t burn. Once it has melted add the rum soaked raisins and any excess rum. Stir well into the fudge until it combines into one smooth rum, fudge raisin mixture (keep the heat to a minimum if you don’t want to boil off the alcohol). Pour the fudge over the biscuit base and spread evenly. Pop it back in the fridge for an hour or until it sets a little.
  4. Melt the white chocolate on a low heat in a pan. Keep it moving and make sure its not on too high a heat. Once it starts to melt add 100g Marshmallows and 50ml double cream. Stir constantly until the marshmallows are melted (they take a few minutes). Keep stirring until it’s one gooey chocolatey mixture. Pour the white chocolate mix over the fudge layer in the tin. Put it back in the fridge to chill. Chill until it begins to harden or until fully set (depending on how well you want the layers to be separated when you slice it).
  5. Repeat step 4 with the dark chocolate, remaining marshmallows and cream. Pour the dark chocolate over the white chocolate in the tin. Pop it back in the fridge for a couple of hours to chill for a final time. Once set, slice it up and serve. It’s quite a heavy dessert on its own, but if for some reason you wanted to add even more calories to it, you can serve it with ice cream.

It will serve up to 12 people in which case it’s around 400 calories per slice.

News


Contact


Email – info@vsdistillersltd.com

Telephone – 01856 781714

VS Distillers Ltd
Lamb Holm
Orkney
KW17 2SF