RUM FLAVOURING

Top Shelf Aussie Gold Rum Flavouring
A delicious rum with flavours of rich burnt sugar and American Oak that is not as sweet as the Classic Premium Queensland Gold Rum.

Mixing Instructions
Shake well and add contents to 2.25 L (76 US fl oz) of 40% ABV distilled spirit of vodka. Makes three 750 ml (25 US fl oz) bottles.

Top Shelf Jamaican Gold Rum Flavouring
Complex vanilla, caramel and sweet notes with a strong oaky flavour. Similar to Appleton's Jamaican Rum.

Mixing Instructions
Shake well and add contents to 2.25 L (76 US fl oz) of 40% ABV distilled spirit or vodka. Makes three 750 ml (25 US fl oz) bottles.

Top Shelf Dark Spiced Rum Flavouring
Subtly sweet rum flavouring with intense chocolate and vanilla, prominent cinnamon and clove notes with hints of coffee.

Mixing Instructions
Shake well and add contents to 2.25 L (76 US fl oz) of 50% ABV distilled spirit and mix well. Makes three 750 ml (25 US fl oz) bottles. Serve by pouring over sugar cubes and add water to taste.

Top Shelf Spirits has been developed as a range of flavourings for your homemade distilled spirit, inspired by spirits all over the world. Each flavouring is beautifully presented in 50 ml (1.7 US fl oz) bottles.

Top Shelf Spiced Rum Flavouring

Makes a spiced style rum flavouring with vanilla notes.

Mixing Instructions

Shake well and add contents to 2.25 L (76 US fl oz) of 40% ABV distilled spirit or vodka. Stir to dissolve. Makes three 750 ml (25 US fl oz) bottles. Add sugar to taste to enhance the vanilla and spice flavours. Try up to 220 g (7.75 oz) of sugar for 2.25 L (76 US fl oz).

Ingredients

Water, flavourings (barley, milk), natural flavourings, colour (E150a).

Coconut Rum Flavouring
A Caribbean style rum flavouring with the fresh, tropical taste of coconut and subtle hints of rum.

Mixing Instructions
Shake well and add contents and 620 ml (21 US fl oz) 40% ABV distilled spirit or vodka to Top Shelf Liqueur Base B (made up as per base instructions). Top up to 1.125 L (38 US fl oz) with water.

Base B: Alternatively use 250ml of sugar and 100ml of glucose.