Matugga

Matugga rums are named after a village inUganda, north of the capital Kampala... Read more

Matugga rums are named after a village inUganda, north of the capital Kampala. Paul and Jacine Rutasikwa, the brand's creators, own a family home in this commune, which also happens to be a sugarcane-growing region... Read more

Matugga rums are named after a village inUganda, north of the capital Kampala. Paul and Jacine Rutasikwa, the brand's creators, own a family home in this commune, which also happens to be a sugarcane-growing region. These red soils of East Africa yield the sweet cane that provides the molasses used for these rums. The brand is heir to a double culture, as this East African molasses is then sent to England for fermentation and distillation.

The adventure continues at English Spirit Distillery in the Cambridge area, run by master distiller John Walters. The molasses is fermented for 7 days, a long enough period to bring out the maximum of its aromas. It is then distilled 3 times in small copper stills, with the heads and tails carefully separated to keep only the heating core. The advantage of triple distillation is that it emphasizes the rum's light notes. At the end of this process, Matugga rum is aged in new English oak barrels that have not been "bousiné" (i.e. heated or burned from the inside). For Matugga spiced rum, a multitude of spices are then macerated in the same rum. Read less

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