On the 31st of July 1970, a 300-year-old Royal Naval tradition ended at precisely 6 bells in the forenoon watch, when the last rum ration was issued aboard ships of the British Royal Navy; a day to be forever remembered as Black Tot Day.

Forty years on, in 2010, as a mark of respect to this wonderful tradition, Elixir Distillers launched Black Tot Last Consignment a blend of rum made up of the very last remaining stocks of Royal Navy rum that had been discovered in naval warehouses in Dartmouth and Deptford. This historic rum had sat dormant for over 30 years, only seeing the light of day on state occasions and Royal weddings.

In 2019 Elixir Distillers launched a new, accessible rum that pays homage to the history of naval rum whilst turning the style on its head. Black Tot rum is a blend of some of the finest spirits from Barbados, Guyana and Jamaica, creating a modern, versatile and multi-layered rum that appeals to rum and whisky lovers across all seas.

Historic Solera – PX & Oloroso

Black Tot Historic Solera is a decadent and elegant rum which has been aged in oak barrels that have been seasoned with Pedro Ximnez and Oloroso Sherries, before being further aged through a traditional 3-tier Solera process.

Solera’s magic lies in blending rums of various ages. The younger rum interacts with the concentrated essence of older expressions, acquiring richer characteristics with each step. This continuous marriage between these various ageing rums results in a rum showcasing remarkable depth and character.

Black Tot Historic Solera boasts flavours of Dark Chocolate, Plums and Figs. It is best enjoyed neat and in bold, rum-forward cocktails.

Tasting Notes

Nose: Initially notes of rum and raisin fudge and chocolate covered cappuccino create an unctuous feel. Dried cranberry and red currants develop with toasted cinnamon sticks and light ginger. With time sultanas, dark chocolate, and hints at cardamom spice come through.

Palate: Thick and coating with flavours of nut milk chocolate, ripe figs, and orange oil. Hints of espresso coffee compliment the sweetness while pink grapefruit and lemon oil build around the heady notes of sultanas, plums and baked banana. The tropical fruit continues to build along with a rich sweetness akin to Chantilly cream with a dark chocolate drizzle.

Finish: A pleasing dryness carrying some of the light spice of nutmeg and ground cinnamon while flavour of currents and sultanas continue to linger.