Sugar House White Rum

Long before Scotch whisky reigned supreme, it was rum that flowed in Glasgow’s clubs and bars. In the 17th century, raw Caribbean sugar would arrive in the city for refining, a process that yielded surplus molasses and – perhaps inevitably – rum. As time went on, refining at source became the norm and distilling ceased in the old sugar houses. It wasn’t until the 21st century that a new generation of distillers began to rediscover Scottish rum. Since 2017, Sugar House has been a leader in Scotland’s rum renaissance, offering superb spirits that hark back to Glasgow’s distilling history.