Glacierfire Rum


Volcanised RUM


A small batch slow distilled blend crafted from the finest hand selected caribbean sugar cane plants, aged in french oak barrels and 5000 year old icelandic glacial water naturally filtered by volcanic lava. Harmonised. Refined.

Our water used to make the rum is sourced from the Bláfjöll Ranges; the secret behind every precious GlacierFire product. For more than 5000 years, this spring has provided abundance to its every visitor, shielded by an impenetrable barrier of lava.
The spring is continuously replenished by rain, show and melted ice from the mighty mountains that pepper the area.

These waters come from the numerous glaciers in the south west of Iceland, especially the famous, Eyjafjallajökull, which is know for its eruption in 2010 that caused total aviation disruption in Europe.


Ultra smooth, yet conceals a tantalizing hint of fire to allure even the most refined palate. It exemplifies the ultimate combination of exceptional ingredients presented in an exquisitely designed decanter. An extraordinary molasses taste.


Unrivalled quality and consistently exceptional taste. Crafted from the finest nongenetically modified Caribbean Sugar Cane blended with the finest Icy cool, Icelandic glacial water.


Distilled to perfection, with a clean crisp, authentic Rum taste. Pure, Molasses, Oak, Unadulterated.

All Natural Ingredients

Distilled with our proprietory blend of ingredients to recreate original Sugar Cane Molasses notes, perfected by volcanising it with Icelandic Glacial Water. Starts with a tantalizing hint of fire, and leaves a lasting impression of pure smooth luxury.

Epically Bottled & Certified

Reykjavik water from springs originated from the Bláfjöll ranges, collected and processed in state-of-the-art processing facilities to create this special product in the distillery.



Our rum is produced from molasses, which is made from sugarcane. A rum's quality is dependent on the quality and variety of the sugar cane that was used to create it. The sugar cane's quality depends on the soil type and climate that it was grown in.

As with all other aspects of rum production, no standard method is used for distillation. Our rum production is done using column still distillation. Pot still output contains more congeners than the output from column stills, so produces fuller-tasting rums.

Many countries require rum to be aged for at least one year. This ageing is commonly performed in used wooden casks. The ageing process determines the colour of the rum. When aged in oak casks, it becomes dark. Due to the tropical climate, common to most rum-producing areas, rum matures at a much higher rate than is typical for whisky or brandy. After ageing, rum is normally blended to ensure a consistent flavour. Blending is the final step in the rum-making process. As part of this blending process, light rums may be filtered to remove any colour gained during ageing. Artificial ageing attempts to match the molecular composition of aged rum using heat and light.

Over time the alcohol level of the ageing must be brought down from 70% to 40%. This is done with Icelandic Glacial Water.


Rum is a distilled alcoholic beverage made from sugarcane byproducts, such as molasses or honeys, or directly from sugarcane juice, by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak barrels.

Typical Values Per Serving
Total Fat (G)0
     - Saturates (G)0
Carbohydrates (G) 0
Sugar (G) 0
Proteins (G) 0
Salt (G) 0