Distill a Bottle of Rum on mini copper stills

Make your own rum in Edinburgh. At Sip Antics, you spend about three hours tasting spirits, choosing botanicals, and distilling a personal 500ml bottle on a mini copper still. It is a hands-on outing rather than a quick tasting, with a small group capped at three people and a host who guides you through each step.

I like the freedom to choose up to 10 ingredients, and I like that you leave with a labelled, named, wax-sealed bottle. The main consideration is the price, $123.40 per person, which makes this a special-occasion activity rather than a casual stop between sightseeing visits.

Key details at a glance

• Your own 500ml bottle: You distill, taste, bottle, label, name, and wax-seal your finished rum.
• Choose up to 10 botanicals: Fruits, herbs, spices, and other available ingredients let you build a personal recipe.
• Smallest possible group: The experience allows no more than three participants, making it easier to ask questions and get hands-on help.
• A full afternoon activity: Plan on about three hours, including tastings, cocktails, instruction, distillation, and bottling.
• Hosts with personality: Gary and Neil are praised for their clear explanations, friendly manner, and ability to make beginners feel comfortable.
• Central Edinburgh meeting point: You start and finish at The Cumberland Bar, 1-3 Cumberland Street.

What happens inside the Cumberland Street distillery room

Your meeting point is The Cumberland Bar at 1-3 Cumberland Street, Edinburgh EH3 6RT. The activity begins at noon and ends back at the same meeting point, in a bespoke micro-distillery room in the basement of the pub.

The setting matters. This is not a large factory tour with a line of visitors moving from one display to another. It is a compact workshop where you sit down, listen, smell, taste, make decisions, and work with your own equipment. With a maximum of three participants, you should have room to ask basic questions without feeling rushed.

You receive a rum and mixer when you arrive. That gives you something to sip while the host explains the plan for the afternoon. Gary is frequently praised for putting people at ease, while Neil is described as an enthusiastic host who keeps the session friendly and engaging. The experience seems to depend as much on the guide’s personality as on the stills and ingredients.

That is good news if you are curious but not already a rum expert. You do not need to arrive knowing the difference between every style of rum or botanical. The hosts explain the process in plain terms and welcome simple questions.

Three rum samples before you design a recipe

The tasting begins with three different rum samples. This is an important part of the experience, not just a warm-up with alcohol.

Each sample gives you a chance to think about what you actually like. You may notice differences in sweetness, spice, fruit, aroma, or strength. Instead of choosing ingredients at random, you can use the tasting to form a rough idea of the bottle you want to make.

The class also covers rum, gin, flavour profiles, and the role of different ingredients. The available choices include fruits, herbs, and spices. You can select up to 10 botanicals, so the final bottle can be simple or layered, depending on your choices.

I like this approach because it gives you control without leaving you completely on your own. A long ingredient list can be exciting, but too much choice can also become confusing. The host’s advice helps you work out which combinations may fit together.

One useful point from the experience is that you are not simply adding a syrup or flavouring to a finished drink. Your selected ingredients are used in the distillation process. That gives the finished bottle a stronger sense of personal ownership, even though the session is designed for beginners.

Choosing 10 botanicals for your own flavour

This is the creative centre of the afternoon. You smell and consider the available herbs, fruits, and spices, then choose the ingredients for your recipe.

You might build something seasonal, such as the Christmas rum made by one pair, or keep the recipe focused around a few flavours you already know you enjoy. The precise ingredient list changes the character of the finished spirit, so the decision deserves some thought.

You can ask the host for help before settling on your final combination. Gary has been praised for having a good nose for combinations and for sharing generous measures and advice. That kind of guidance is useful because a flavour that smells excellent on its own may not work as well alongside several others.

I would suggest resisting the urge to use all 10 slots simply because you can. A smaller group of compatible flavours may be easier to understand when you taste the result. On the other hand, part of the fun is experimenting, and this is one of the rare Edinburgh activities where a slightly odd idea can become the point of the afternoon.

Your recipe becomes more than a souvenir label. You choose what goes into the bottle, then give it a name. That makes the finished rum especially suitable as a shared birthday activity, a present, or a light-hearted celebration.

The mini copper still turns tasting into practice

Once you have chosen your botanicals, you use an individual mini copper still. This is where the experience moves from demonstration to participation.

You are not watching a professional distiller operate a large machine from behind a barrier. You have your own small still and take part in producing the 500ml bottle that you will later take home. The host explains what is happening and answers questions as the distillation progresses.

The copper stills also make the process easy to see. Copper equipment has a classic distilling appearance, and working with a small still gives the class a more personal feel than simply pouring pre-made spirits into a souvenir bottle.

The distillation takes time, which is why the session lasts around three hours. This is not a quick make-and-take class. While your rum is being distilled, you are not left with an empty table. The experience includes another cocktail, giving you something to enjoy while the still does its work.

That pause is part of the social side of the activity. You can talk with the host, compare ideas with the other participants, and continue learning about flavour and spirits. Since the group is limited to three, the conversation should feel more like a small workshop than a crowded tasting event.

Tasting the finished rum before bottling

When the distillation is finished, you taste the newly made rum before it goes into the bottle. This is a useful final check and one of the most satisfying steps.

You get to experience the result of your own ingredient choices while the afternoon is still in progress. If you chose a festive combination, a fruit-led blend, or a mixture of herbs and spices, this is the moment when the recipe becomes a real drink rather than an idea on paper.

The finished amount is 500ml, also described as 50cl. That is a proper take-home bottle, though smaller than a standard full-size spirit bottle. You should think of it as a personal batch and souvenir, not a large supply for a party.

The bottle is then labelled, named, and sealed with wax. That final touch gives the experience a pleasing sense of completion. You are not simply handed an unmarked container at the door. You leave with a bottle that records the recipe and the occasion.

Several people choose to let their rum sit for a few weeks before drinking it. That is not presented as a formal requirement, but it is a sensible tip if you want to make the opening feel more special. You can also keep it as a shelf piece, although the hosts encourage you not to wait a full year before trying it.

Why the host makes such a difference

The strongest part of this experience appears to be the teaching style. Gary is praised for explaining the details clearly, answering even very basic questions, and keeping the room relaxed during the three-hour session. His Irish humour is also part of the appeal.

Neil receives similar praise for being friendly, enthusiastic, and attentive from beginning to end. The fact that both names come up is useful when you book, since the exact host may vary. Either way, the class seems designed around conversation rather than a formal lecture.

I value that balance. Spirit-making can sound technical, and a poorly explained process could leave you feeling lost. Here, the aim is to make the details understandable while keeping the mood light.

The hosts also serve cocktails during the process, so the afternoon is not just a lesson. It is a tasting session, a workshop, and a social drink rolled into one. You should still pace yourself, since the activity includes an arrival drink, three rum samples, and a cocktail during distillation.

The boozy side is a feature, but it is also the main practical caution. If you want a dry, purely educational activity, this will not be the right fit. You are there to drink, taste, and create a spirit, so plan the rest of your day accordingly.

How the $123.40 price measures up

At $123.40 per person, this is not a bargain activity in the usual sightseeing sense. You can find cheaper tastings and free ways to spend an afternoon in Edinburgh.

The price makes more sense when you count what is included. You receive an arrival rum and mixer, three tasting samples, instruction, an additional cocktail, use of an individual mini copper still, and a 500ml bottle of your own rum. You also get the creative process of selecting botanicals and the finishing work of naming, labelling, and wax-sealing the bottle.

You are paying for a small class, not simply a drink. The maximum of three people is a meaningful part of the value. A larger group might cost less per person, but you would likely get less individual attention when choosing ingredients and operating the still.

I would consider it good value for a birthday gift, couples’ activity, or small celebration, especially if the recipient already enjoys rum. It is less convincing for someone who does not drink much or has no interest in spirits.

The take-home bottle also changes the calculation. You are not leaving with only a memory and a few samples. You have a personal 50cl bottle that can be opened later with friends or family. Just remember that the bottle is part of the experience, not necessarily a replacement for buying a polished commercial rum.

Who should book this Edinburgh activity

This is best for people who enjoy rum and like learning by doing. You will get the most from it if you enjoy making choices, tasting several versions, and talking through the process with a host.

It also suits someone who has already tried the related gin experience or wants to give a distinctive gift. One pair made the activity together, and another group created a Christmas-themed recipe. Those examples show how easily the class can work as a shared event rather than a solo lesson.

The activity is also welcoming to beginners. You do not need a technical background, and the hosts are praised for making it comfortable to ask basic questions. If you are already a serious home distiller, you may find the class introductory, but you can still enjoy the chance to work with a small copper still and test a personal recipe.

I would not choose it for a packed sightseeing day. The start time is noon, the session lasts about three hours, and the drinks are part of the program. Give yourself time to enjoy it instead of trying to squeeze it between a castle visit and another timed booking.

The meeting point is near public transportation, and the activity returns to the same place. Service animals are allowed. You should tell the provider about any allergies before attending.

Booking, timing, and the cancellation rule

The experience is offered in English, and mobile tickets are available. Confirmation is sent when you book, and the activity is often reserved well ahead of time, with an average booking lead time of 41 days.

That advance demand is worth taking seriously if your Edinburgh dates are fixed. The group is tiny, so there are far fewer spaces than on a standard city tour. I would book early for a birthday, weekend visit, or holiday trip.

You can cancel for a full refund if you do so at least 24 hours before the local start time. Changes or cancellations inside that 24-hour window are not accepted for a refund.

Should you book the mini rum distillery class?

Book it if you want a personal Edinburgh souvenir and enjoy the social side of rum tasting. The small group, friendly hosts, individual stills, and freedom to choose up to 10 botanicals give the afternoon real substance.

The best reasons to go are the hands-on work and the finished bottle. You get to smell ingredients, build a recipe, taste the result, and leave with a named bottle sealed in wax. Gary and Neil also seem to bring the warmth and humour needed to make a technical subject easy to enjoy.

Skip it if $123.40 feels too high for a three-hour drinking activity, or if rum is not your thing. For the right person, though, this is a thoughtful gift and a memorable break from Edinburgh’s usual monuments. Book early, arrive ready to taste, and do not be afraid to ask for help before committing to your 10 botanicals.

FAQ

Where does the rum distilling experience begin?

It begins at The Cumberland Bar, 1-3 Cumberland Street, Edinburgh EH3 6RT, UK.

What time does the experience start?

The listed start time is 12:00 pm.

How long does the activity last?

The experience lasts approximately three hours.

How many people can join?

The activity has a maximum of three participants.

What will I take home?

You will take home a 500ml, or 50cl, bottle of the rum you distilled.

Can I choose the ingredients?

Yes. You can choose up to 10 botanicals from the available fruits, herbs, spices, and other ingredients.

Are drinks included?

Yes. You receive a rum and mixer on arrival, three rum tasting samples, and a cocktail while your rum is distilling.

Is the experience offered in English?

Yes. The activity is offered in English.

What is the cancellation policy?

You can cancel at least 24 hours before the local start time for a full refund. Cancellations or changes made less than 24 hours before the start time are not refunded.