Top Shelf Rum Dark Rum Essence
Top Shelf Rum Dark Rum Essence is backordered and will ship as soon as it is back in stock.
Delivery and Shipping
Delivery and Shipping
Free Shipping Australia Wide when you spend $300 or more, otherwise it's $14 flat rate.
We have four warehouses in Brisbane, Sydney, Melbourne and Launceston. Your order might ship from any of these warehouse, or from a combination of these warehouses as different stock is located in different warehouses. For our free, flat-rate and Parcel Post deliveries, estimated time from dispatch based on working days from our main warehouse in Brisbane are as follows:
QLD Metro: 1 – 2 days
QLD North: 2 – 4 days
QLD Country: 2 – 6 days
SA Metro: 3 – 5 days
SA Country: 4 – 8 days
NSW Metro: 2 – 3 days
NSW Country: 2 – 7 days
ACT: 2 – 4 days
VIC Metro: 3 – 5 days
VIC Country: 3 – 7 days
TAS: 5 – 10 days
NT Metro: 3 – 6 days
NT Country: 5 – 10 days
WA: 5 – 10 days
For our Express Post deliveries:
ALL Metro: 1 day
ALL Country: 2 – 3 days
Please note, these are estimated shipping times. Weather, human error and other unforeseen circumstances can slow down your order. You will get an online tracking link to follow the progress of your order. If you need your order urgently, we encourage you to select the Express Post option at checkout.
If you suspect any problems or your order has not arrived by the ETA date, please contact us so we can follow it up. If you would like some more clarity around dispatch times including ETAs of goods shipping from our Sydney, Melbourne or Launceston warehouses, please contact us.
Top Shelf Rum Dark Rum Essence
Top Shelf Rum Dark Rum Essence is backordered and will ship as soon as it is back in stock.
A dramatic yet mellow dark rum with up-front flavour that is styled on popular seafaring rums of olden times.
Each essence bottle will make three standard size 750ml bottles. Gluten Free.
Cocktail Suggestion: USS Richmond Punch Cocktail
All hands on deck for the historic quadruple-liquor USS Richmond Punch. This punch from Liquor.com advisory board member and cocktail historian David Wondrich is nothing short of miraculous. It's not only the perfect way to entertain a party, but the dark rum, VSOP and port combination has a well-rounded, citrusy flavor and isn't too sweet. The key ingredient is a little black tea, which has just enough caffeine to keep the party going!
Ingredients:
- 6 Lemons
- 1 1⁄2 cups white sugar
- 2 cups Strong-brewed black tea (use 2 teabags, 16 oz water)
- 2 cups Top Shelf Dark Rum
- 2 cups Premium Classic VSOP
- 2 cups Top Shelf Ruby Port
- 1⁄2 cup Top Shelf Grande Paris
- 1.5L soda or Champagne
Instructions:
- Place a 2-3L bowl of water in the freezer and let freeze overnight.
- Peel 6 lemons with a swivel-bladed vegetable peeler, trying not to get any of the white pith.
- In bowl, muddle the peels with 1.5 cups of superfine sugar and let stand for an hour for the lemon oil to leach out.
- Juice the peeled lemons and add the juice to the sugar mixture, along with the tea.
- Strain out the peels and pour into a 4L container.
- Add the rum, VSOP, port and Grande Paris and refrigerate for at least 1 hour.
- To serve, unmold the block of ice into a 8L punch bowl.
- Add the chilled punch stock and top off with the club soda (or, if feeling dangerous, Champagne).
- Garnish with grated numeg and 1 seeded lemon sliced thinly. Serves 20.
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