Steve Gubb is a passionate rum enthusiast with a penchant for making delicious flavored rums the old fashioned way. His Gubba flavored rums are created in small batches by hand using organic ingredients.

Gubba Gold rum carries the smooth creamy flavor of natural vanilla and his Gubba Silver rum is infused with natural coconut for a decidedly tropical profile.

Both of these unfiltered rums are produced at a craft distillery in Colorado, made with pure cane and the finest natural flavors available.

The result is delicious, unpretentious artisanal rums, finished with a touch of sweetness that makes them both quite smooth on the palate. Gubba rums can be enjoyed on the rocks, but also create a wonderful tropical base for cocktails.

Gubba flavored rums - The Gubba small batch artisanal rums feature subtle notes of coconut in the silver expresion and creamy natural vanilla in the gold expression.

Gubba silver and gold small batch rums are made in a craft distillery in Colorado, using natural organic vanilla and coconut flavors.

For a luscious late summer libation, try these delightful recipes using the Gubba rums and Wild Hibiscus specialties.

“Into The Wild” cocktail
Recipe by Igor Zukowiec, Alchemiq NYC
makes 1 serving

2 oz. Gubba Gold Rum
4 ml (2 full droppers) Wild Hibiscus Rose + Hibiscus Flower Extract
.75 oz. lime juice
.5 oz. simple syrup (2:1)
1 bar spoon of rice vinegar

Shake all ingredients with ice and serve.

“Wild Bunch Punch”
Recipe by Anthony DeSerio
makes eight 6 oz servings

12 oz. Gubba Silver Rum
10 oz. Blue-Tee syrup*
4 oz. pineapple juice
4 oz. lime juice
16 oz. Raspberry Lambic (beer)
1 8.8 oz. (11-flower) jar Wild Hibiscus Flowers for punch bowl ice block, and to garnish glasses

*Blue-Tee Syrup: In a heat-safe container add 5oz. sugar and top with 5oz. hot water. Add 4 Blue-Tee bags (Heart-Tee Butterfly Pea Flower Tea from Wild Hibiscus Flower Co.) – strings removed so as not to tangle while stirring. Stir water, sugar, and tea while still hot to melt sugar and steep tea. Let cool to room temp. Remove tea bags and cover.

Punch bowl ice block: Fill 1/4 of the punch bowl with water and place it in the freezer. As it gets the film of thin ice on top, drop in 6 Wild Hibiscus Flowers randomly then let the block freeze.

Remove from freezer. Take the ice out of the bowl and put aside. Add Gubba Silver Rum, Blue-Tee syrup, pineapple juice and lime juice to the punch bowl. Stir and place the Wild Hibiscus ice back in. Serve in a punch cup with an edible Wild Hibiscus Flower inside and top with the Lambic.

To stay abreast of developments in the world of rum, subscribe to Rob’s Rum Guide e-news.