Inside the Rum and Crab Shack, a renowned seafood joint nestled in St Ives, Cornwall, a sense of liberation permeated the air. It was within these walls that a remarkable spiced rum came to life, proudly defying the shackles of convention. Rejecting the stale remnants of tradition, restaurateur Neythan Hayes embraced the allure of novel flavours. Unusual combinations like Cornish Saffron cake and Pedro Ximénez ice cream flirted intimately with nutmeg, vanilla, and a tantalising hint of orange. The outcome was a truly distinctive Spiced Rum, exquisite in its own right and equally captivating in the company of others. Its subtle, lingering orange undertones made it a versatile mixer, harmonising effortlessly with an array of cocktails.

But a name was yet to be bestowed upon this remarkable creation. Among the most beloved dishes on the Shack's menu was the delectable crab—undoubtedly a culinary triumph. Deep within the crab's intricacies resided its elongated, finger-like gills, known as 'dead man's fingers,' Legend whispered that consuming these gills spelled certain doom, earning them their ominous moniker. Of course, the reality was far less dire—they simply possessed an unpleasant taste, leading to their removal and disposal. This name, devoid of any association with pirates or Caribbean islands—a deviation from the norm for rum—seemed to resonate with a peculiar harmony. Dead Man's Fingers, as inappropriate as it sounded, somehow felt right. And so, it was chosen—a name that defied expectations, embellished by a skull adorning the bottle—an alleged homage to the last soul brave enough to indulge in the infamous dead man's fingers. It stood as a testament to a delicious rum, a testament inspired by the very flavours that brought joy to its creators' hearts.

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