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Panjabi Spiced Rum
The bold warming spices of a Panjabi kitchen. Full strength at 40%. Made to be sipped.
Our Heritage
Dilay is born in the Panjab — a land of wrestlers and red-earth rings, where kushti wrestlers rise before the sun, oil their bodies in mustard, and circle in the dust until the day grows hot. Our founder descends from a Panjabi village with a deep wrestling heritage — it still has a statue of its champion, Hukma Singh. Strength here is not loud. It is patient, daily, and shared.
What feeds that strength is the spice box. Cardamom, ginger, black pepper and chilli — the warming spices of a Panjabi kitchen and of chai, ground fresh and eaten with hands and laughter. And in those same villages, people have always made their own cane-juice spirit. Caribbean cane, Panjabi spice — that's what we have bottled.
Our recipe is one chapter in spiced rum's long history, from Caribbean cane fields to the modern craft revival.
1949 · The Recipe
1949 is the year the recipe was first created, a spiced rum recipe born from a Panjabi village where people have long made their own cane-juice spirit and spiced it with their own Indian spices. Dilay honours that tradition, done properly.
Akhara · The Ring
Our founder's village in Panjab has a deep wrestling heritage. it even has a statue of its champion, Hukma Singh. Wrestlers train on patience and eat with fire. We borrowed both: the discipline of the ring and the warmth of the spice box.
Today · The Bottle
A Caribbean cane-juice rum, blended and spiced by a master distiller near the Silverstone F1 circuit. Cardamom, ginger, black pepper and chilli. Caribbean cane, Panjabi soul
The Bottle
Smooth, warming and full of character. A premium spiced rum crafted with restraint layered Panjabi spices, and a slow chilli warmth on the finish.
The Taste
Cardamom opens fragrant and lifted. like chai, unmistakably the spice box of Panjab.
Ginger and black pepper give a savoury, warming spine, the heart of a Panjabi kitchen.
A gentle chilli warmth comes through last, true to how Panjab eats. A bit of fire, never a burn.
Three Ways
Neat, over ice, or lengthened with ginger ale. Three simple serves that let the rum's cardamom and chilli warmth show through.
READ THE FULL GUIDEI.
Poured into a glass at room temperature — the clearest window into cardamom, ginger and chilli warmth.
II.
One large clear sphere of ice, slowly turned.
III.
Tall glass, plenty of ice, fresh lime. As the rum lengthens, its own chilli heat steps back — but Ginger Ale picks the warmth straight back up, so nothing is lost.
House Cocktail
Stirred, spirit-forward and slow-sipping — a classic template that lets the rum's warm spice lead.
SEE THE RECIPEGiving rum this year? Read our guide to the best rum for Christmas.
Choosing rum for someone else? Our short guides narrow it down by occasion, taste and dietary needs.
SEE ALL GIFT GUIDESFrom those who have tasted
It's dangerously drinkable! Beautifully smooth with a great kick of spice.
Manish
Really smooth with plenty of character and a great balance of spice.
Harpreet
The cardamom seriously pops, if you like cardamom you will love this.
Sunny
Really nice smell, and nice flavour.
Nimesh
Amazing spiced rum, didn't expect this to be this good! Neat over ice, or mixed with coke and ice, makes for a refreshing long drink.
Jag
I found it refreshing to find a spiced rum that feels unique rather than just another vanilla-heavy blend.
Manjinder
Questions
Behind the bottle, the heritage, and the makers. See how Dilay 1949 comes to life on Instagram.
