Why is Cornwall Synonymous with Rum Making in the UK?

Although at Padstow Distilling we are known mostly for our award-winning Gins, it is in fact Rum that was one of our first forays into small-batch distilling. Perhaps not surprising in a county where Rum isn’t just a spirit—it’s a story all of its own.

The Connection Between Cornwall and Rum

Rum rose to prominence across Britain in the 17th and 18th centuries, and Cornwall, with its proximity to the West Indian trade routes, became a vital part of the boom. Cornish life was inseparable from the sea, with fishing, shipping and privateering forming the backbone of the local economy. So it was inevitable that rum would find its way into the Cornish culture. Rum wasn't just a drink—it was currency.

Sailors returned from the Caribbean with barrels of dark, molasses-rich rum, often bypassing taxes via discreet night-time landings. Cornwall was a haven for smugglers. The rugged coastline, with its myriad inlets and caves, made it perfect for dodging the excise men. Rum was the contraband of choice, easily hidden and always in demand.

But smuggling wasn’t just a criminal enterprise—it was a community affair. In the 18th century, coastal villages relied on smuggling to survive, and rum was a staple of this underground economy. Even Padstow played its part, with public record telling of known local pirates and even an audacious crew of smugglers who, when they were discovered landing 500 tubs of spirits on a local beach, attacked the customs men and made their escape in the authorities' boat.

And so it was that Cornwall became synonymous with the story of rum and smugglers and the somewhat ‘Disneyfied’ image we all have of pirates with wooden legs and parrots on their shoulders.

But today the story of Cornish Rum is really rather different.

Mixing It Up. How We Make Our Rum Unique

We've been producing Rum for several years now, but this year I have finally been able to bring the whole process in-house, providing a great deal more control over the flavour. I've always been an experimenter - so with our molasses fermented and distilled for the first time, I chose to finish our first truly local batch by both pot still and column still methods. By choosing this technique, I have been able to tune the flavour profile of our first rum, purely by blending the output of the two stills.

The pot still provided me with the richer, more flavour-filled spirit, whilst the yield from the column still was a cleaner spirit, more neutral in taste and with a higher alcohol content. By creating these two separate spirits initially, the blender's art begins with the distillation process itself.

This first bottling of our Golden Cornish Rum at 42%abv appears sweet on the palate with notes of demerara and muscovado sugars, but is in reality technically dry.
And as for the remainder of the batch, some of the individual distillations have been reserved for further development, and half of the golden blend has been transferred to French Oak barrels for ageing.

The Impact of Our Coastal Environment on Rum Production

The Cornish coast isn’t just a place of beauty—it’s a tangible ingredient in the character of our rum. The salty, humid air creates a distinctly complex, terroir-driven profile and depth, particularly our cask-aged rum when casks are able to draw in moisture from the sea air. This microclimate imparts a character impossible to replicate inland.

For me, choosing French as opposed to American oak for our barrels plays an important part in how I want our rum to develop. The tighter grain structure of French oak slows down the oxidation process, allowing a more controlled approach to flavour development.

The tannins of French oak bring a more creamy quality to aged spirits and this should contribute to a smoother mouthfeel and more elegant texture. It also lends itself better to a longer ageing process, which can result in a more sophisticated and nuanced flavour profile. Only time in the barrel will tell - with the aged rums revealing their character after six months initially, before further sampling and decision-making.

So, as you can see, we have a lot of factors to play with, even before we think about introducing any of our local botanicals to create what would be referred to as a ‘spiced’ rum. And with so many options right here on our doorstep –from local cider houses, to honey makers, chilli growers and even seaweed farmers– the possibilities are endless.

These flavours aren’t imported—they’re cultivated, foraged, and harvested right here in our county, and it’s this provenance that makes Cornish rum so special.

The Future of Rum Making in Cornwall

Cornish rum is starting to gain recognition beyond its local roots. Over the past few years, the quality of production and distinctive character of these coastal spirits have caught the attention of international judges and industry professionals.

Awards from respected organisations like the IWSC, along with mentions in global spirits publications, have helped put Cornwall on the map—not as a novelty, but as a serious player in the world of rum.

Exports are gradually increasing, particularly to parts of Europe, North America and Asia, where there’s a growing interest in smaller, independent producers. It’s part of a wider trend: people are looking for spirits with a strong sense of place and a story behind the bottle—and Cornwall’s rum offers exactly that.

Your New Favourite Spirit

Like the hundreds of thousands who visit Cornwall each year and wish they could stay forever, there are many who, once they have tried authentic Cornish Rum, wouldn’t dream of returning to a commercial ‘Caribbean’ version.

If you need convincing, just try our Golden Cornish Rum and enjoy its rich, sweet notes of demerara and muscovado, either neat as a sipping rum or with a premium cola and a large strip of orange zest.

Then, of course, there’s the delicious Dark & Stormy, which we make with fresh lime juice and lip-smacking Cornish Ginger beer. Now there’s something to write home about.

David McWilliam, 
Distiller & Blender