Archive MHOBA Franky's Pineapple

MHOBA Franky's Pineapple 43%

Autres Eaux De Vie De Canne, Afrique Du Sud, 70cl, Ref: 55852

Mhoba rum, with its Jamaican "funky" spirit, is made from pure fresh Nkomazi cane juice grown at the Mhoba Sugar Estate in South Africa. Strand's 101 is a blend of Select Reserve Glass Cask Rum and Pot Stilled High Ester White Rum. The result is a wonderful balance of charred American oak with caramelized, smoky and vanilla notes with a naturally sweet and bold rum.

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Product details

Tasting note

  • Nose : Full on pineapple sweetness up front. Initially freshly cut pineapple but there’s greater depth. An almost charred, BBQ pineapple with caramelised syrup and a hint of smoke. Hints of grassy cane spike through the sweetness almost like a Rhum arrangé.
  • Palate : Entry is not as sweet as the nose would suggest. The influence of young wood appears initially on the palate and this then develops into BBQ pineapple. A light but sweet pineapple sponge cake. Warming mid palate with hints of charred fruit.
  • Overall : The relatively short finish brings more pineapple sponge cake with a drizzle of fresh cream. This is very much an infusion rather than a sweetened pineapple rum, and it is all the better for it.
The brand

The brand

MHOBA Rum is a small batch, 100% pot stilled rum produced entirely from fresh sugarcane juice on a sugar farm just outside the small town of Malalane in an area called Nkomazi in Mpumlanga, South  Africa.

The name MHOBA is derived from the local SiSwati word for sugarcane (umhoba) as the rum is produced using only sugarcane juice from cane which has been planted, grown and juiced on the farm surrounding the distillery.  The sugarcane is cut by hand and the juice is extracted using a self designed and self built cane press which is unique. The cane juice is fermented in 1000 litre batches by adding a local baking yeast in addition to the wild yeast which is naturally present on the outside of the cane. Fermentation periods vary from 1 to 3 weeks according to the seasons, weather conditions and the style of rum needed to be produced. Distillation is performed using 2 identical 500 litre first distillation or stripping pot stills and the lighter flavoured rums are then re-distilled in a second distillation or spirit pot still. This three still configuration gives great flexibility in terms of producing heavy robust flavoured and funky single distillate rums as well as double or even triple distillates which are extremely smooth, refined and more subtle rums.


The owner and founder of MHOBA Rum, Robert Greaves, is a graduate mechanical engineer who has lived and worked on a sugarcane farm for the past 12 years. While holidaying on the nearby island of Mauritius in 2013 he discovered the practise of using sugarcane juice to ferment and distil rum. On returning home to his sugarcane farm in South Africa he immediately began designing and building small stills and cane presses to extract juice from sugarcane as a hobby.  After much experimentation and growing positive feedback from friends and family on his rum, he decided to obtain a license to produce rum commercially. The licenses from the the South African Liquor Board and tax authorities were finally obtained in mid 2015 and MHOBA Rum has been growing steadily ever since.


MHOBA Rum is the Spirit of Nkomazi, crafted to represent, celebrate and share with the rum drinking world, Nkomazi's cane sugar and the local people who derive their livelihood and way of life from farming it.

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