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Shanty Seaweed Spiced Rum

Immerse yourself in a luxurious blend of barrel aged rums from Barbados & South America. Fourteen exquisite botanicals including raw Dorset Honey, Pepper Dulse, the “Truffle of the Sea” and Cacao & Ginger guide you on a complex, sensory voyage to the treasures of the deep.
  • Rumtini

    Shanty Rum Perfect Serve

    Rumtini

    • 35ml Shanty Spiced Rum
    • 35ml Coffee Liqueur
    • 35ml Chilled Espresso

    Add all ingredients to a shaker with ice. Hard shake and double strain into a coupe or martini glass.

  • Stormy Seas

    Shanty Rum Perfect Serve

    Stormy Seas

    • 50ml Shanty Seaweed Spiced Rum
    • 25ml fresh lime juice
    • 25ml sugar syrup
    • 2 dashes Angostura bitters
    • Top with ginger beer

    Fill a highball glass with cubed ice. Add rum, lime juice, sugar syrup, and bitters. Top with ginger beer, stir, and garnish with a lime wedge.

  • Spiced Mojito

    Shanty Rum Perfect Serve

    Spiced Mojito

    • 50ml Shanty Seaweed Spiced Rum
    • 4 lime wedges
    • 6–8 mint leaves
    • 15ml sugar syrup
    • Top with soda water

    Muddle lime wedges, mint leaves, and sugar syrup in a highball glass. Fill with cubed ice, add Shanty Rum, and top with soda water. Stir gently and garnish with a lime wheel and mint sprig.

  • Saranno Sour

    Shanty Rum Perfect Serve

    Saranno Sour

    • 35ml Shanty Rum
    • 15ml Amaretto
    • 25ml Peach Syrup
    • 15ml Lemon Juice
    • 25ml Orange Juice
    • 25ml Aquafaba (vegan froth substitute)
    • 2 dashes Peychaud’s Bitters

    Dry shake all ingredients vigorously for 15–20 seconds to create a silky frothy texture. Add ice and shake again until well chilled. Double strain into a chilled coupe glass. Float a dehydrated orange slice on top of the foam.

  • Cuba Libre

    Shanty Rum Perfect Serve

    Cuba Libre

    • 50ml Shanty Seaweed Spiced Rum
    • 125ml Coca Cola or Fever-Tree Madagascan Cola
    • Juice of a lime wedge

    Fill a chilled highball glass with cubed ice. Add rum and cola. Squeeze in lime juice, stir gently, and garnish with a lime wheel.

  • Kola Nut

    Kola Nut

    West African kola nuts are prized for their subtle bitterness and depth of flavour. With earthy spice and gentle complexity, they balance the spirit and give a smooth, refreshing finish.

  • Vanilla

    Vanilla

    Madagascan vanilla pods, renowned for their intense aroma and luxurious complexity, soften spice and round the rum’s depth. Their natural sweetness brings creamy notes that linger with elegance.

  • Ginger

    Ginger

    Finest Indian ginger roots, prized for their bright citrus notes and gentle heat, bring lively warmth that lifts the rum. They add both energy and balance, leaving a clean, invigorating finish on the palate.

  • Honey

    Honey

    Many honeys are processed and filtered, but our raw Dorset honey is left just as the bees create it, preserving its natural enzymes and delicate nuances. Surrounded by an extraordinary diversity of flowering plants, the hives produce honey of remarkable depth and complexity.

  • Cacao

    Cacao

    The finest Venezuelan cacao brings rich, earthy depth with subtle hints of fruit and spice. Beyond chocolate, it offers a natural balance to sweetness, adding a velvety undertone that lingers beautifully on the palate.

Shanty Seaweed Botanical Vodka

This evocative small batch botanical vodka offers you an experience like no other. An expertly crafted intricate blend of five hand-foraged organic British seaweeds create stunning undercurrents of umami flavour. This subtle depth of flavour is further enhanced by ripples of wasabi, galangal, yuzu, bergamot and sea buckthorn dancing on the surface.
  • Sea Cucumber

    Shanty Vodka Perfect Serve

    Sea Cucumber

    • 50ml Shanty Seaweed Botanical Vodka
    • Fever-Tree Cucumber Tonic
    • Squeeze of fresh lemon
    • Slice of watermelon

    Fill a tall glass with ice. Add Shanty Vodka, squeeze in lemon, and top with Fever-Tree Cucumber Tonic. Drop a slice of watermelon into the glass and stir gently. Garnish with watermelon slice.

  • Water Dragon

    Shanty Vodka Perfect Serve

    Water Dragon

    • 50ml Shanty Seaweed Botanical Vodka
    • 1 tsp honey
    • 15ml lime juice
    • Fresh watermelon (muddled or blitzed)

    Add honey and a little ice to a tall glass, then mix to dissolve. Add vodka and fresh watermelon, stir well, and top with more ice. Finish with a squeeze of lime. Garnish with watermelon slice.

  • Shanty Mule

    Shanty Vodka Perfect Serve

    Shanty Mule

    • 50ml Shanty Seaweed Botanical Vodka
    • 100ml ginger ale

    Garnish: lime wedge or slice of fresh ginger/galangal 
    Serve in a copper mug or tall glass over ice.

  • Stormy Shores

    Shanty Vodka Perfect Serve

    Stormy Shores

    • 50ml Shanty Seaweed Botanical Vodka
    • 100ml ginger beer
    • Angostura bitters

    Serve in a tall glass over ice.
    Garnish with a wedge of lime.

  • Shanty Mary

    Shanty Vodka Perfect Serve

    Shanty Mary

    • 50ml Shanty Seaweed Botanical Vodka
    • 125ml tomato juice
    • 5ml lemon juice
    • Pinch of sea salt
    • Pinch of white pepper
    • 4 drops of Green Tabasco
    • 2 dashes of Worcester Sauce
    • Seaweed powder

    Rub a wedge of lemon around the rim of a tall glass, dip rim in seaweed powder. 
    Pour all ingredients into the glass with ice, mix, and garnish with celery and lemon wedge. 

  • Yuzu

    Yuzu

    Yuzu is a sour Japanese citrus fruit. It has a pungent aroma and flavour that is distinct from any other citrus fruit. Somewhat akin to a cross between grapefruit and lime.

  • Sea Buckthorn

    Sea Buckthorn

    Sea Buckthorn has a honey sweet yet tangy flavour and is a good replacement for lemon or orange in savoury dishes. It is also known to go beautifully with seafood.

  • Galangal

    Galangal

    Galangal has a taste similar to ginger root, but also has notes of pepper, citrus and pine.

  • Wasabi

    Wasabi

    Many of us think we know what the taste of Wasabi is like but most packs that come with sushi only contain 5% wasabi. Freshly grown the Wasabi rhizomes from Dorset offer an incredible aroma and a delicate sweetness when distilled.

  • "I first tasted Shanty Spirit at The Jetty restaurant Ocean Village, WOW Shanty has to be the best new product I have tasted for a long time. ​ I am already looking to pair a chilled glass of Shanty with oysters, even using when curing salmon with seaweed and sea salt. ​ Shanty and I will become best mates."

    Alex Aitken

    Alex Aitken is one of the South of England's most respected chefs. ​ As Chef Patron for The Jetty restaurant, he is committed to creating menus that showcase the region’s finest flavors.

  • "We were blown away by the vodka. ​It’s being used in a pre-dinner cocktail for our 8 course British nose to fin seafood tasting menu at A Passion For Seafood in Hasketon, Suffolk.  We’re mixing it with Crémant and have called it the ‘Rock Pool’, ready for guests arriving at the fish shop before making their way to the restaurant.” "

    Hannah

    The Open Kitchen X A Passion For Seafood

  • "I was very impressed by this Seaweed Vodka yesterday. ​ Sweet, spicy but also delicate and complex."

    John Wright

    John Wright is a forager and author of three foragers’ guides for the River Cottage Handbook series. ​ He has also written a book entitled “Booze” and regularly writes for the Guardian newspaper. 

  • "Tasted Shanty Spirit’s new Rum the other day. ​ I have to say it was brilliant. ​ As the Welsh say, ‘it went down like singing hymns’!​! Fresh, lightly spiced and smooth. ​ I actually prefer it to the Vodka, which is also a cut above the rest! ​ If you haven’t tried it either, go to shantyspirit.com and introduce yourself to Hugh – Tell him I sent you!!"

    Neil Carter

    General Hotel Manager of The Green House luxury boutique hotel in Bournemouth, home of the AA 2 Rosettes awarded Arbor Restaurant.

Our Seaweeds

Each of our seaweeds are sustainably hand foraged from around the British coastline.

  • Sea Greens

    Sea Greens

    Delicate and vibrant, they bring a delicious crispness, mineral brightness, and a burst of ocean freshness.

  • Pepper Dulse

    Pepper Dulse

    Pepper Dulse is known among chefs as the “Truffle of the Sea”. Distinctive flavour with hints of black pepper and truffles.

  • Wakame

    Wakame

    This is very similar to Japanese Wakame used in many Japanese recipes such as miso soup. It has a slightly sweet and delicate spinach like mineral flavour to it.

  • Kelp

    Kelp

    Kelp is famously used to make the base for Asian dashi stock and imparts a wonderful deep savoury flavour bursting with umami.

THE SONG OF THE SEA

Crisp like an ocean breeze. The sea breathes new life, every day. Its magic we have captured, A secret we will never give away. To celebrate the love we have, We hunted more than most. Discovering hidden treasures, Nestled along our coast. Many flavours were tried, Naturally seaweeds won the day. And yuzu gave us sparkle, Like sunlight touching waves. Now, whenever I go, The coast, she comes with me This is Shanty. The Song of the Sea

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