NB Gin Distillery in Scotland Decides to Make Rum

     The company will launch three new rums that will be all made using a retort still and British molasses.  The new expressions have been produced after months of research and experimentation and will feature the same contemporary branding as its flagship NB gin and vodka brands that were launched in late 2013.  NB Gin is also increasing its production of its base Gin and Vodka because of an “overwhelming” demand from United Kingdom and other global markets.

      “We anticipate rum in the future becoming more popular, particularly craft rum.  “It is likely the number of rum bars across the world will also increase.”   Vivienne Muir, CEO of NB Gin, says that the work on the distillery is “progressing well”.   Mrs Muir outlined her plans at a meeting of East Lothian Council’s planning committee earlier this month, where they were granted permission to open a distillery at Halfland Barns, near North Berwick, which will be able to operate around the clock to meet international orders, she told the Courier: “We plan to launch two rums – a clear and a spiced rum.   An official launch is expected in November, but Mrs Muir is hopeful the new spirit will continue the success of the brand, launched in 2013.

 

Steve and Vivian Muir Founders of NB Gin

  The firm also recently secured a deal with Instil Drinks Company, which is handling the distribution of NB Gin, NB Gin Navy Strength and NB London Dry Citrus Vodka, in England and Wales.   The deal will see the spirits being supplied to all sectors of the business, including wholesalers, other distributors.   The award-winning NB Gin – previously named the world’s best London dry gin – and NB Vodka, launched last year, are the brainchild of husband-and-wife couple Steve and Viv Muir.   Now, the couple want to branch out further, with plans for NB Rum to be launched before the end of the year.   “These products have been exceptionally difficult to develop and have taken months of perfecting so far.   “Our experimentation and refining of the recipes is nearing the end of the process and recent blind tasting committees are placing the products ahead already of other major brands.