A short drive from Stanford, past Gansbaai, a rocky headland reaches out into the Atlantic. Sailors called it Danger Point - and for good reason.
A coast of legends
The waters off the Overberg are some of the most treacherous in the world. Hidden reefs, sudden storms and powerful currents have claimed many ships over the centuries, and the lighthouse on the point still keeps watch today. It's a coast of shipwreck stories, sea shanties and hard-won adventure - exactly the spirit we wanted to bottle.
Bold, warming and a little bit dangerous - just like the coastline it's named after.
From cane to cask
Danger Point Rum starts life as 100% South African sugar cane, fermented and distilled in our copper stills. We then rest it in French oak barrels for six months, where the wood adds layers of caramel, vanilla and baking spice to a rich, round rum that's made for sipping.
Prefer it fresh and bright? Our un-aged White Rum is the same cane spirit straight from the still - perfect for daiquiris and mojitos.
How we drink it
- Neat: over one large ice cube with a twist of orange peel.
- Old Fashioned: 60ml Danger Point, a barspoon of sugar syrup, two dashes of bitters, stirred over ice.
- Dark & Stormy: topped with spicy ginger beer and a wedge of lime - fitting, for a rum born on a stormy coast.