​he idea for the BRUM bottle arose when Bram was distilling spirits as a hobby. He was looking for a way to age, store and mature the distillate obtained during by this hobby called BRUM (Bram's rum). Research into taste development of spirits led to large oak barrels and toasting and charring of the inside of these barrels. The size of these barrels and the fact that the maturation of the distillate stops when bottled raised the research question. How can distillate be bottled without stopping maturation?

Adding only wood chips or sticks gives taste but no maturation. The taste changes but does not get rounder, softer, deeper. Exchange with the outside air through the wood is essential for this to happen. The more volatile, sharper, higher alcohols can evaporate while the softer, lower alcohols absorb the taste from the wood. The idea of replacing part of the bottle with a wooden panel was born. Testing with the first prototypes produced a beautiful result and an important discovery.

Taste development and maturation turned out to be exponentially faster than expected. Years reduced to months, weeks. The new challenge now was how to turn this into a working and commercially viable product.

The result is the BRUM bottle. A bottle with an oak section. The size and functionality ensure an optimal taste through exchange and maturation. Size and functionality also ensure that you can monitor and check the entire process yourself.

After a process of almost 3 years 3 attempts and several prototypes, this is a bottle that delivers all requirements including food safety and (not unimportant) in a beautiful design.