From Backyard to Bottle: The Soul of Bush Rum in Tobago

In the quiet corners of Tobago, where the breeze carries whispers of old-time remedies and the scent of fever grass lingers in the morning dew, bush rum isn’t just a drink. It’s a ritual, a memory, a rebellion against forgetting.

It begins in the backyard. Not the manicured kind, but the kind with wild mint creeping along fence lines, lemongrass swaying beside rusted barrels, and a mango tree that’s seen generations gather beneath its shade.

Here, bush rum is born, not in distilleries, but in enamel pots, reused glass bottles, and the hands of elders who know which leaf soothes, which bark strengthens, and which fruit sweetens the bitterness of life.

Miss Inez, now in her seventies, still brews her bush rum by moonlight.

“You don’t rush it,” she says, stirring molasses into rainwater with a wooden spoon worn smooth by decades.

“You let the herbs talk to each other first.”

Her recipe is never written, only passed down in gestures and taste tests, in the way she crushes bay leaves between her palms or adds a sprig of shadow beni for “spirit.”

Bush rum in Tobago was once medicine, rebellion, and communion.

During colonial times, it was brewed in secret, shared in whispers, and used to heal what couldn’t be spoken.

Today, it’s a symbol of resilience, a way to reclaim ancestral knowledge and celebrate the land’s abundance.

At weddings, it’s poured into shot glasses carved from calabash.

At wakes, it’s sipped slowly, honoring the departed.

And in modern kitchens, it’s being reimagined, infused with turmeric, ginger, or cocoa nibs, bottled with biodegradable labels, and sold at local markets as “heritage in a jar.”

But the soul of bush rum remains unchanged.

It’s in the backyard, in the hands, in the stories.

It’s in the way Tobago remembers.

DIY Beginner’s Bush Rum (Backyard Starter Recipe)

A simple, gentle introduction using easy-to-find Tobago household botanicals

This recipe is mild, fragrant, and wellness-forward. No rare herbs. No bush too hard to identify. Just a grounding start, is you can build confidence with.

You Will Need:

1 clean glass bottle or jar with a tight lid

2 cups White rum (Royal Oak, Forres Park, or Sunset if you're brave)

1 handful Fever grass (Lemongrass), washed & tied in a knot

3 slices of Fresh ginger

1 small piece of Cinnamon stick or 3 cloves

Peel of 1 lime (avoid the white pith to prevent bitterness)

Optional sweetness: 1–2 tsp brown sugar or a few drops of honey

Steps:

- Rinse and pat dry all herbs and spices. Plants must not be wet or dripping to prevent mold.

- Place the fever grass, ginger, cinnamon, or cloves, and lime peel into your bottle.

- Pour in the rum slowly until everything is submerged.

- Seal tightly. Shake gently once.

- Store in a cool, dark place (cupboard, top shelf, or pantry).

- Let it steep 3 to 7 days. The longer it rests, the richer the flavor.

- Taste-test with a clean spoon. If you want sweetness, add sugar or honey and shake again.

- Strain before serving or leave the herbs in for continuous infusion.

Serving Suggestions

- Sip neat in a tiny glass (Tobago way)

- Mix with cold coconut water

- Add a splash to sorrel, mauby, or lemon tea

Important Note

Bush rum is strong. It is not juice or party punch.

Pace yourself. Respect the rum, respect the plants, respect your body.

One shot is plenty.