Nightcap Brands to work with The Tidal Rum

We are delighted to announce The Tidal Rum is joining our newly formed portfolio as a partner brand.

Tidal is a golden aged rum infused with oak-smoked Pepper Dulse seaweed foraged during spring tides in Jersey.

Inspired by the tidal landscape of the island, it was created by friends Ben Clyde-Smith and Harry Coulthard, who took inspiration from their time growing up by the sea.

Four carefully chosen rums are enhanced by the unique characteristics of Pepper Dulse Seaweed. This deep earthy “truffle of the sea” helps to balance the rum, enhancing the blend to create a more complex and refined drink.

All the rums in the blend are aged in Ex-Bourbon casks. These include:

• A three-year aged column distilled rum from Trinidad imparting herbal high intensity.
• A traditional Jamaican pot still rum aged for two years giving a fiery herbal marine / earthy depth.
• A Bajan blend of pot and column distilled rums aged for three years providing notes of raisin with an oaky finish.
• And finally, the longevity of a Dominican column still rum, distilled from cane juice and aged for two years providing a long-lasting salted toffee finish.

As for Pepper Dulse (“Osmundea pinnatifida”), it is a little-known Jersey delicacy and can only be harvested seasonally (December-May) on spring tides.

A species of red algae, it is a small but perfectly formed seaweed, widely found in sheltered rocky shores around Britain and Europe clinging to rocks from the mid-tidal range downwards. It was selected for its intensely moreish palate, surprising hints of mineral, earthy truffle, and subtle aromatic, garlic and peppery flavours.

On the rum’s unique botanical, Ben, Co-Founder of Tidal, had this to say:

“Kazz our resident Jersey based forager introduced us to Pepper Dulse.

Raw Pepper Dulse has an incredibly rich, deep and earthy flavour. Foraging with him at low tide is great fun and we wanted to share that moment of discovery and the intense flavour in our Tidal Rum.

We responsibly harvest the Dulse in season between October and May from sustainable sources. When foraging it is important to trim rather than pick. Our ambition is to create and maintain an environment in which Dulse can flourish in clean water and optimum conditions.

After harvesting, we gently oak smoke our Dulse to capture and lock in the flavour and to compliment the cask finished oak profiles of our four rums.

Our infusion process is simple, we extract the Tidal taste of Pepper Dulse both from our fresh and our Oak Finished Dulse to craft Tidal Rum”.

CEO of Nightcap Brands, Ciaran McNicholas added:

“With the rum category booming, we were keen to add a brand with unique selling points and an ecological narrative. We think bartenders and consumers will love the flavour imparted by Pepper Dulse as well as learning about the process of the foraging in spring tides, to the infusing and then bottling of the rum”

Want to sample The Tidal Rum?

As with all our products in our portfolio, please don’t hesitate to contact us if you would like to hear more and sample The Tidal Rum. Our Brand Representatives are on hand to visit – hello@nightcapbrands.com