Spiced Rum

Dr Clyde Distillery

It is an endearing tandem that pilots the Dr. Clyde Distillery, located in Trois-Ponts, in the Liège region: Pierre-Yves Smits is the master distiller while Olivier Fossoul is the creative genius who, with a stroke of his pen, brought Dr. Clyde to life. Initially, this slightly charlatan doctor, straddling the line between Victorian and Western imagery, was the character played by Pierre-Yves in role-playing games, of which he is a fervent follower. Today, Dr. Clyde has become the symbol of one of the most original spirits productions in Wallonia.

The manufacturing process, entirely artisanal, is controlled from A to Z by Pierre-Yves Smits and Olivier Fossoul, who produce their own base alcohol. Dr. Clyde rums are made from organic and fair trade sugar cane molasses imported from South America. The molasses is fermented for three to four weeks. The fermented alcohol is distilled in a pot still (Charentais still) for 12 to 18 hours, a process that produces a modest quantity of white rum between 60° and 65°. This is then reworked in a specific way for each of the products in the range.

Belgian Rum Spiced

Rum Spiced draws its gently spicy bouquet from an addition of vanilla, licorice wood and orange blossom to Rum Classic, which is aged in American oak barrels for a minimum of one year (this process colors the rum and gives it its woody, roasted and caramel notes). It is the sweetest of the range, so it is drunk "like whey" (but always in moderation). As Rum Spiced is not filtered, a slight deposit may appear in the bottle.