Summer Land Camels has launched what it says is the world’s first camel milk rum, expanding its portfolio beyond dairy and skincare.
The spirit is produced from molasses refined with camel milk whey and matured in French oak barrels for two years, resulting in a rum with an alcohol content of 43 per cent.
According to the company, the product follows a similar production process to its Milk and Honey Vodka, with molasses replacing honey during fermentation.
Small batches are brewed over several weeks before being distilled by Imbibis Craft Distillery and aged in French oak barrels.
The final blend combines spirit from multiple barrels and is described as delivering notes of caramel, crème brûlée, and oak spice, alongside a creamy texture and a lingering finish.
MD Paul Martin said the company’s focus was on creating a premium craft spirit rather than a novelty product.
“We set out to create a beautifully balanced artisan rum with depth, warmth, and a genuine sense of craftsmanship,” he said.
“The molasses gives it that rich traditional rum profile, while the camel milk whey adds another layer to the spirit that makes it uniquely ours.”
The Camel Milk Rum will officially launch on Saturday at the Fermented Food Festival hosted by Summer Land Camels as part of Scenic Rim Eat Local Month.
