For many honey rum, known locally as Ron Miel, is the taste of Lanzarote. It’s an after drink liqueur and is often served as a freebie in small glasses (Chupitos) at the end of a meal.

But not all honey rums are created equal! There is a DO (Denominacion Origen) for honey rum in the EU, and any bottle bearing the DO legend must be made from both Canarian honey and Canarian rum.

You’ll find many cheap, non-DO versions here, where the ingredients are not local and some or a lot of the expensive honey is replaced by sugar. And of course, the cheaper ones start off with an average rum, rather than a quality, aged rum.

Honey rum should be sweet, but not sickly – there should be a balance between the rum and the honey, and it should be at least 20% ABV.  One quick test to see the quality is to shake the bottle – if the bubbles disappear quickly, it’s a decent quality, if they sit in the liquid for ages, it’s probably got a high sugar content.

Our favourite for regular drinking is Artemi, but there are some boutique brands that start with the very best aged rum. Expect to pay at least €11 for a decent bottle.

How to serve it

Honey rum should always be served chilled, straight from the fridge, and ideally in frozen shot glasses. We like a twist of lime in it, but it’s not essential. Some restaurants pipe whipped cream on top, but that’s not our style!

Lanzarote Wine anyone? Bodega Hopping in Lanzarote.