They call me Alistair. I was born in Africa, not far from the Gold Coast. My life has been a sequence of trips and adventures on all continents. Interestingly enough, my life as a nomad traces its origin from a hibiscus flower (the “sabdariffa” hibiscus).  It permeated my childhood and has been with me ever since. It is the link between all my departures and arrivals…

…It became obvious to me that I needed to combine the hibiscus flower from Africa, the ginger from India, and a famous rum from Guatemala grown in the foothills of the Andes. The culmination of this quest is a spiced rum whose coppery colour is an invitation to taste it. Balanced, silky, and opulent, notes of roasted honey mingle with hints of vanilla. The hibiscus flower brings freshness tinged with menthol. Meanwhile, the ginger gives character to the blend and a spicy finish with citric accents… That is how Ashanti was born.

Following in Alistair’s footsteps, let’s cross the Atlantic and set sail for Senegal, for a second essential step in the production of Ashanti.

Guatemala is known for its landscape and the quality of its sugar cane … This thrives in the provinces of Retalhuleu and Suchitepéquez, which is the very heart of the sugarcane region.

Guatemala is also notable for  its use of fermented “sugarcane honey”, a thick, amber syrup obtained from the first stage of sugarcane pressing: virgin sugar cane… Its “eaux-de-vie” are aged at altitude, 2,600m above sea level.

This is where Ashanti takes its source, on the foothills of the mountain of Quetzaltenango…

“The Bissap or Sobolo” (hibiscus flower) is a more common variety of hibiscus native to West Africa and found all over the world. According to an ancestral ritual, this flower is used to quench thirst…

…Mixed with tea or infused to make an intense and refreshing red juice.  This flower is also used as a condiment to spice food and has medicinal properties…

…More recently, it has become part of bartender culture, where it is used as a cocktail ingredient. It adds its distinctive red colour and its unique acidity…

… Senegal is the land of the “Terranga”, which saw Alistair grow up. He always likes to return there because he knows that he will find the necessary “Bissap¨ to produce Ashanti

Once in possession of these precious flowers, Alistair returns to the African caravan route, to join the Silk Road and go to India, land of spices and scents… It is there that Alistair sources Ginger. 

…The roots are collected by hand, cleaned in water, cut up and then sun-dried. This natural action eliminates moisture and thus allows the authentic flavours, virtues and aroma to be preserved over the long term…

…The fresh roots are juicy and fleshy with a very sweet taste. Matured, the roots are fibrous and almost dry, have greater character and are more potent…

…A spice with a unique taste, it is intense in the mouth and makes the taste buds react by releasing a pleasant warmth and producing a mild tingling sensation. It’s an ingredient that bartenders are particularly fond of when it comes to making cocktails…