Durban Poison: There's a rum on my stoep

A decade or so ago, while driving through KwaZulu-Natal cane fields, Clinton Wyness began wondering why South Africa was the only sugar cane-producing region in the world that didn't have its own rum.

He still doesn't have an answer, but what he does have is Zulu Rum, an exceptionally smooth molasses-based spirit, available in three varieties: Clear Zulu Rum, which is light and great for cocktails; Zulu Gold Rum with its raisin flavour; and the dark Zulu Impi Rum.

The product has been on the shelves for just over a year, with surprising success. It is the most sold spirit at Durban's King Shaka airport, is available at about 160 outlets through the province and a first order of stock has just been shipped to New Zealand, of all places, after a big Australasian distributor took a liking to the product.

Wyness and his partner Wayne Oliver had a particular idea of the flavour profile they were looking for. They approached a distiller, an old friend, who created a batch of samples, none of which quite hit the mark. He went back to the lab and started again. This time, says Wyness, he got it spot on.

"Rum is usually a harsh drink. We like to think this is the smoothest on the market. I've drunk rum from all over the world but nothing comes close to this."

How they make it is a trade secret.

"Colonel Saunders has nothing on us. When we die the recipe dies with us."

It takes time and commitment to convert a market. The fact that it is the first local rum has given the producers an "in" with bars and retailers in the province. Still, potential drinkers need persuading. Rum has a hardcore reputation.

"The ladies say they don't drink rum, even though research shows that women are four million cases of rum ahead of men, thanks to cocktails," says Wyness.

Warming to his pitch, he says Zulu Rum's purity means no morning-after headaches - ever.

An international trade show in Italy last year was followed by a show in Paris and an invitation to visit China. Wyness is on his way to show Chicago what Zulu Rum is all about.

"We are giving this province a spirit that it can call its own. All other drinks seem to hail from the Western Cape. We are happy that it is from South Africa, but prouder that it's homegrown in KwaZulu-Natal."

Both men were originally whisky drinkers. Now they enjoy a rum. Oliver has his with ginger ale. Wyness prefers his with Pepsi.

They suggest a gentle start for non-rum drinkers, such as an Nguni Cow cocktail. Lace a glass with Nachtmusik, mix two tots of Amarula and two tots of Impi Rum. Pour the mix into the glass over crushed ice.

"You'll have no trouble putting back a couple of those."

• For information and a list of outlets go to www.Zulurum.com