This one’s got spice, swagger, and a soft spot for the reef.

Reeftip Spiced Rum is what happens when tropical fruit, warm spice, and Aussie spirit get together and throw a party in a bottle. Double-distilled, aged in white oak, and infused with blood orange, pineapple, ginger, and cinnamon.

But don’t let the fancy process fool you — this rum is here for good times.

What does it taste like? Imagine zesty orange peel doing a cannonball into a pool of pineapple juice. Ginger brings the heat. Cinnamon brings the hug. Oak adds a little grown-up backbone so it’s not just sweet talk.

It’s smooth, balanced, and sits just right on the tongue. Not too heavy, not too light.

How to drink it

• Sip it neat.

• Pour it over ice.

• Mix it into something that makes you look like you know what you’re doing.

Cocktail ideas for show-offs and casual legends

• Reeftip Old Fashioned: sugar cube, bitters, rum, stir.

• Tropical Mule: lime, ginger beer, Reeftip, pineapple wedge.

• Cinnamon Rum Sour: lemon, sugar syrup, Reeftip, shake and strain.

The bottle’s a looker — warm amber glow, minimalist label, fully recyclable packaging. 700 mL; about 26 standard drinks. Sealed tight to keep things fresh.

And the reef? Reeftip puts its money where its mouth is — 10% of profits support Great Barrier Reef restoration projects. Drink well, feel better.

Pick up a bottle at Condello’s in Waterloo or Withers, Bunbury. Raise a glass to flavour, fun, and fish that still have somewhere to live.