Drop Works FUNK Drop, Rum

ENGLAND'S FUNKY HIGH-ESTER RUM – Funk Drop is the British answer to legendary high-ester Jamaican rums like Smith & Cross and Wray & Nephew. We achieve that signature "funk" the proper way: long fermentation with dunder, then double retort distilled with aged "muck" — exactly the techniques that make funky Jamaican rum so distinctive. Gold medal at the London Spirits Competition. Crystal clear, un-aged, overproof, and built to make rum connoisseurs excited. 63% ABV — PROPER OVERPROOF, BUILT FOR BIG FLAVOUR COCKTAILS – Bottled at a generous 63% ABV — the classic Navy/overproof strength used in iconic tiki cocktails like the Mai Tai, Zombie, Hurricane and Jungle Bird. The high ABV doesn't just deliver punch; it carries every ester, every fruit note and every hint of brine through the cocktail, where weaker rums simply disappear. Use 30–40ml in a serve, hold onto your hat, and watch your Daiquiri come alive. MOLASSES, WILD TRINITY YEAST, BESPOKE DOUBLE RETORT STILL – Funk Drop is built on molasses, fermented for over a week with dunder and DropWorks' proprietary Wild Trinity Yeast — three strains living symbiotically together, exclusive to the distillery — then distilled with aged muck through the first bespoke Double Retort Still in England. The Caribbean-style architecture used to make legendary Jamaican rums. No additives, no sugar, no shortcuts. MADE IN SHERWOOD FOREST AT EUROPE'S LARGEST PREMIUM RUM DISTILLERY – Funk Drop is fermented, distilled, blended and bottled at DropWorks on the Welbeck Estate in Nottinghamshire — set within Sherwood Forest, the largest premium rum distillery in Europe. Founded in 2023 by Lewis Hayes, ex-bartender and rum collector, who built DropWorks specifically to prove British rum could match the quality of anything from Jamaica or Barbados, while creating unique flavour profiles never seen before. Funk Drop is the loudest, proudest expression of that mission. CHARRED PINEAPPLE, LIME MARMALADE, GUAVA & BRINE – On the nose: earthy, briny, mezcal-reminiscent. On the palate: charred pineapple, orange marmalade, guava, fried banana, tinned mango and an oily salinity that coats the mouth. The finish is dry, salty and gloriously persistent. Build a Daiquiri (40ml + 25ml lime + 12.5ml syrup) for fireworks, mix into a Hurricane or Zombie, or use as the high-ester top in any tiki blend. A premium gift for serious rum drinkers and tiki bartenders.