Black Tot Last Consignment / Royal Naval Rum
Product Description

The name ‘Black Tot’ stems from July 31st 1970 when a 300-year-old Royal Naval tradition ended at precisely 6 bells in the forenoon watch (11am) when the last rum ration was issued aboard ships of the British Royal Navy – a day to be forever remembered as Black Tot Day.

Heavy and thick rum, but there is a lightness to it and many subtleties, it just needs quite a lot of your time. But it’s worth it. Serge Valentin,

Black Tot Last Consignment Royal Naval Rum

  • Blended Traditionalist Rum
  • Elixir Distillers

70cl / 54.3%

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Tasting Notes

Tasting Notes

  • Tasting Notes by Dave Broom

    • Colour

      Bright, yet deep mahogany cut with flashes of ruby.

    • Nose

      Initial treacle notes precede dark chocolate with super-ripe black fruits, muscovado sugar and walnuts. A drop of water releases notes of black banana, liquorice root, tamarind paste with an exotic edge of balsamic.

    • Palate

      Starts off thick and sweet, becoming light and oaky before a burst of cassis/crème de mûre then espresso and cacao.

    • Finish

      Very long with light scented wood, black fruits and cigar tobacco.

    • Strength

      Remarkably, after 40 years, Black Tot is 54.3% (94.2° proof), almost exactly original issuing strength.

Customer Reviews

5 (11 Reviews)

  • 5


    Amazing! Smooth, complex and comes with a number of little goodies about naval rum tradition and to preserve your bottle afterwards. If you have the opportunity to try this rum, I'd highly recommend it.

  • 5


    A very heavy rich flavor Due to its high alcoholic content I mix. It with a splash of coke with ice

  • 5


    I was lucky enough to sample a glass of this rum on a visit to Scotland in a brilliant little pub at the end of the Golden Mile with world renowned rum expert, Jacky Coight. Just outstanding drop that leaves you wanting more, dark full flavours that last til the end. Cheers

  • 3


    I had a tot of this in Smuggler's Cove - Liverpool, with my son. We both had really high expectations at ?40 a shot. Seriously, it's no better than any other Navy rum. I'm certainly glad I tried it but I'd have been incredibly miffed if I'd bought a bottle for ?650. If you're a rum lover there's so many better rums in the ?40 bracket - R L Seals, Doorleys, Pusses or even a Zaccap in the ?50 bracket. If it's to be in the club as one who's tried it, I'd advise you to find a place that sells it by the tot - but you're paying for the kudos and not a great drink. I really wanted to love this drink but I'd rather hunt down a bottle of Four Bells - for the nostalgia of it.

  • 5


    Stupendously ravishing – one after another after another after another right until the swashbuckling ends. Full of those thick piney resinous flavours you’d come to expect from an old oak-aged navy rum. This is the stuff pirates used to trade with the Royal Navy for rope and tackle and biscuits and gunpowder and cannon. Privateers they used to call 'emselves but were pirates in sheeps clothing but the grog has not changed from those days and is still every bit the same as it was back in the day. Every shot, every drip is to honour our boys and girls in the finest military institution in the world, cheers for not drinking it all lads! The flavours are full of anise, thick and sticky piney resin from those oak barrels and flagons and thick and dark treacle. Liquorice reared its head and the molasses arrives next, then lemon peel which reins in those dark burnt sugar flavours and then all things nice with spice of cinnamon and anise; maybe a little nutmeg, salty brine and ozone like sea smell you get at a dockside or a sea peer. On the end the spice starts to take a back seat and the warm drizzle chocolate flavour begins. Gentle oak wood smoke whisps begin and arabica coffee beans come in and oily sweet balsamic vinegar. This rum needs to breathe before drinking and don’t use any water because that is the way our boys in the navy drank it, how ever your second and third sip will have the most flavours and also try it with a teaspoon of mineral water preferably Scottish mineral water as this will displace those oils and will float them to the top. As mentioned it needs time because it’s that packed with flavours but letting it breath for 10 minutes before drinking will only enhance this experience. A wonderful experience and well worth the price. 10/10 easily.