Wednesday, August 17, 2022
BusinessNew Scottish rum brand set to unveil first first release in March

New Scottish rum brand set to unveil first first release in March

A NEW Scottish rum portfolio is set to be launched this spring with international sales following in 2022.

New spirits company, has announced its plans for unveiling its first release a new premium spirit comprising of five aged rums naturally finished off in Speyside.

Hapralion Spirits,  is co-founded by pets Now founder Richard Dixon and Genoa Black CEO Claire Kinloch.

Richard Dixon and Claire Kinloch - Food and Drink News Scotland
Entrepreneurial duo Richard Dixon and Claire Kinloch

Their first release comprises single source rums from the Caribbean, Guyana, Guatemala, Trinidad and Panama, naturally finished in Scotland in Pedro Ximénez sherry casks.

It is uncoloured, non-chill filtered and comes in at 43% ABV.

Together the pair plan to unveil their first release to on-trade, off-trade and online channels in March, with more exclusive products to follow.

Commenting on the venture  Ms Kinloch said: “Richard has a real knowledge and passion for rum and last year he approached Genoa Black to carry out a feasibility and strategy project looking at the spirit sector worldwide.

“We quickly uncovered a strong and unmet demand for a high quality ‘sipping’ rum. So we decided to establish our own company – Harpalion Spirits – to create the premium spirits we understand consumers desire,”

With a team now formed and product and brand development underway, the company will be launching its rum brand and product initially to Scotland and the UK this Spring, with sales forecast in international markets from year two.

Richard Dixon commented, “The spirts sector is fascinating – it constantly needs to reflect the changing nature of consumer behaviour and is always innovating.

“Never more so than in the current climate where despite a real shift in consumer behaviour and the obvious current challenges in the sector, this brings real opportunities to think differently.”

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