In 1850, the first oak barrels of rum distillate arrived in Bermuda. Three years later, after much trial and error, the distinctive Bermuda black rum destined to be Black Seal was formulated and offered for sale. They didn’t call it Black Seal at first. In fact, up until the First World War it was only sold from the barrel, and most folks brought in their own bottles for a ‘fill up’. Eventually the black rum was sold in champagne bottles, reclaimed from the British Officer’s Mess, and the corks sealed with black sealing wax. Soon people began to ask for the “Black Seal”. Many years later the idea of the barrel juggling “Black Seal” was born. Over the years Black Seal Rum has become synonymous with Bermuda. It is the essential additive to Bermuda fish chowder, adds the island touch to Bermuda Rum Swizzle, and is the tempest in Bermuda’s favorite cocktail -‐ the Dark ‘n Stormy®.
In 1850, the first oak barrels of rum distillate arrived in Bermuda. Three years later, after much trial and error, the distinctive Bermuda black rum destined to be Black Seal was formulated and offered for sale. They didn’t call it Black Seal at first. In fact, up until the First World War it was only sold from the barrel, and most folks brought in their own bottles for a ‘fill up’. Eventually the black rum was sold in champagne bottles, reclaimed from the British Officer’s Mess, and the corks sealed with black sealing wax. Soon people began to ask for the “Black Seal”. Many years later the idea of the barrel juggling “Black Seal” was born. Over the years Black Seal Rum has become synonymous with Bermuda. It is the essential additive to Bermuda fish chowder, adds the island touch to Bermuda Rum Swizzle, and is the tempest in Bermuda’s favorite cocktail -‐ the Dark ‘n Stormy®.