Fanø (Fanö) Skibsrom - Søhesten

Volume: 0.7 litres | Alcohol content: 41.5% | Chill filtration: Yes | Colouring: No

Special Features:

Søhesten combines Jamaican rum with natural flavouring ingredients and further maturation in port wine casks on the Danish island of Fanø. The refinement takes place in two stages: first, the spirit rests with heather honey from Fanø, sea buckthorn and vanilla from Madagascar. It then matures in port wine casks. Both the added ingredients and cask maturation are therefore part of the production process for this particularly sweet expression in the Fanø Skibsrom range.

The base rum is made from molasses. Fruity notes, vanilla and dark sugar sweetness shape its character, accompanied by subtle spice. The spirit has a golden amber colour and can be enjoyed neat or with a little ice. Søhesten is supplied at 41.5% alcohol in a 0.7-litre bottle, with gift packaging included.

Tasting Notes:

• Nose: Sea buckthorn and citrus fruit stand out clearly on the nose. Floral heather notes complement the intense aroma.
• Palate: The palate reveals pronounced sweetness with vanilla and muscovado, a dark cane sugar. Dark plums and bitter orange add further notes. The flavour is rounded and balanced.
• Finish: The long finish is distinctly velvety. A gentle sweetness lingers on the palate.

Distillery/Bottler:

Fanø Spirits was founded in 2015 by Lars Jensen Schou. The family business is based on Fanø, on the Wadden Sea coast of western Jutland. His three children have also worked in the business since 2019. For Fanø Skibsrom, the company uses a base spirit distilled in Jamaica and carries out the flavouring and further maturation on Fanø. When developing new products, the family experiments with ingredients from the island as well as flavouring ingredients from other regions.

The concept draws on the island’s maritime history. Between the mid-18th and mid-19th centuries, its inhabitants built up a large fleet of sailing ships; by the mid-19th century, it was Denmark’s largest after Copenhagen’s. Spirits formed part of ships’ provisions, and their flavour was altered with fruit, spices and sweetening ingredients. This connection between seafaring and flavouring provides the historical background to today’s Skibsrom range.

Facts: