Yes, both expressions are premium enough to stand up on their own should you want to consume them in this way. Chapter One is lighter, spiced and more expressive while Chapter Two is deeper, richer, more contemplative

Smaller casks increase the contact between spirit and wood, accelerating flavour development and creating greater intensity and depth, allowing us to build complexity in months that would typically take years, without compromising on quality.

Our liquid is led by John Hall, an award-winning distiller specialising in small-batch, craft-led production. We work closely with John on each stage of the process, from the ground up, to shape every detail of the liquid.

We have huge respect for traditional rum-producing regions. Vapoura isn’t trying to replicate them, we’re offering something different. English provenance, full production transparency and a more contemporary flavour profile and brand world. Less as a replacement, more as a new perspective.

Our process is deliberately slow and craft-led:

Natural fermentation (5 days) using dual yeast strains for layered flavourDouble distillation in copper stills for precision and characterCareful spirit cuts to define the final profileSmall cask maturation (50L barrels) to accelerate depth and complexity

Every decision is made to maximise flavour, not speed.

Chapter One was intentionally created with a more refined and balanced profile than traditional spiced rums with less reliance on sweetness to carry flavour.

Very. From the liquid to the bottle presentation, Chapter Two was created to feel premium from start to finish.

No. While the PX cask ageing brings warmth and richness, the finish remains refined and balanced rather than sugary or overpowering.

Both. Chapter Two was intentionally designed to sit comfortably between luxurious sipping rum and premium cocktail spirit.

Yes. Our spiced expression uses whole botanicals including vanilla, orange, nutmeg, cardamom, ginger and pink peppercorn, which are macerated in rum and then re-distilled to extract and refine flavour naturally, never artificially.

Chapter One works beautifully in Daiquiris, sours and modern spiced twists on classics. Chapter Two is ideal for Old Fashioned's, Espresso Martinis or simply neat, over ice.

It means every stage of the process, from molasses preparation through to fermentation, distillation, maturation, blending and bottling, happens here in England. No imported rum or external blending and no shortcuts. We build everything from the ground up.

It adds rounded richness, subtle dried fruit character, softness and depth without masking the integrity of the rum itself.

Our molasses sugar cane from Mauritius, well known for it's year round quality and consistency. We want to put only the best raw ingredients into Vapoura and until such day as England's climate is capabe of growing high grade sugar cane for us to draw mollase from we will need to go abroad.

Vapoura Rum is a luxury English rum crafted entirely in England. We focus on quality, craftsmanship, and attention to detail to create a premium spirit experience. Our rum is an embodiment of British craft, blending tradition with modern flair.

Chapter Two is Pedro Ximénez cask aged, giving it a smoother, richer and more layered profile than traditional gold rums while maintaining balance and restraint.

Balance and restraint. It delivers warmth, smoothness and complexity without being overpowering or artificial.

Vapoura is built from the ground up in England, with no imported rum or blending, no additives, sugar or colouring. We craft in small batches with careful cask finishing, managing every stage of the process. This gives us absolute control over the quality and consistency of the rum we produce.

Neat, over ice or in classic spirit-forward cocktails like an Old Fashioned or Espresso Martini.

Chapter One is our bourbon cask aged spiced rum, bright, warm and expressive, designed primarily for cocktails.

Chapter Two is our Pedro Ximénez cask aged gold rum, richer, smoother and more complex, created for sipping or stirred drinks. Each representing a distinct drinking moment rather than just simply a different product.

No, we're proud to say there is no added sugar, artificial flavouring or caramel colouring, every note of flavour comes naturally from our fermentation, distillation, Vapoura made continuous ageing blend and the cask ageing process.

Our continual ageing method is a bespoke maturation approach used within Chapter One, where part of the rum interacts continuously with sherry-soaked oak and is added to the final blend to build additional depth, softness and consistency of flavour. We use this method because it allows us greater complexity, colour and texture while still remaining entirely craft-led and natural in process.

We value quality of craft and attention to detail and it costs more to produce that way. Small batch production, full UK production (higher cost, higher control) custom bottle and packaging, natural ingredients and longer, craft forward processes to prodcue the liquid (cask finished, continuous ageing).