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.
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.