Your afternoon turns into a mini distillery lab.

In Edinburgh, Sip Antics lets you make your own rum on mini copper stills in a small set up for up to three people. I like that it is hands-on from start to finish, and I also like how you get to choose up to 10 botanicals to build a custom flavor. One heads up: this is a true boozy workshop, so if rum is not your thing, the whole class may feel like a lot of effort for a drink you will not enjoy.

The experience starts at the Cumberland Bar on Cumberland Street, and you settle into a bespoke micro distillery room inside a historic pub basement vibe. Hosts like Gary and Neil come across as friendly and keep the pace comfortable, so you can ask basic questions without feeling silly before you start distilling.

Key Things You Should Know Before You Go

• Small group of three or fewer means you actually get time and attention while you taste and distill.
• Pick botanicals (up to 10) so your rum is personalized, not just a generic flavored bottle.
• You distill on your own mini copper still and leave with a real bottle, not a tasting-size keepsake.
• You taste multiple rums first so you learn flavor direction before choosing ingredients.
• Cocktails while your rum runs makes the waiting part of the class feel social, not awkward.
• Bottling, naming, and wax sealing turns your drink into a gift you can show off.

Entering The Pub-Basement Rum Workshop in Edinburgh

This is not a warehouse tour and it is not a big stage performance. You meet at the Cumberland Bar, 1 to 3 Cumberland St, Edinburgh (EH3 6RT), and then you head into the class space in a pub-basement setting. That matters, because it makes the whole thing feel like a working micro distillery room you can step into comfortably.

The schedule is set for a midday start, and the whole class runs about three hours. In that time, you will move from welcome drinks to tastings, then recipe building, distilling, and finally bottling. If you like learning by doing, this format works well.

The other practical plus is the group size. With a maximum of three people, you are not squeezed into a crowded room where you only get a quick glance at the process. If you are coming with a friend or partner, it is also an easy way to do something shared without everyone getting lost in a separate line.

The Welcome Pour, Then Three Rum Tastings That Teach Your Palate

When you arrive, you get settled quickly and receive a rum and mixer to start. Then the host runs through the outline of the class, so you know what is coming next and what your choices will be. You do not need to bring any special skills. You just need a willingness to smell herbs, compare flavors, and pay attention to what you like.

After that, the tasting portion kicks off with three different rum samples. This is where you start learning how different ingredients and styles shift the flavor profile. From the way the class is described, you are not just sampling sweetness, you are learning what notes show up when you move toward fruit, herbs, and spices.

This is also where a good host makes a difference. Gary and Neil are both described as engaging, personable, and happy to explain the why behind the ingredients. I like that you can ask questions and get answers in a way that still feels relaxed, especially since you are about to handle an active distilling setup.

Choose Up To 10 Botanicals, Then Build a Custom Rum Recipe

Now for the part that really sells this experience. You design your own rum recipe from the ingredients available, with a limit of up to 10 botanicals. That means your choices matter, and your final bottle is tied to your personal taste, not a one-size recipe.

Practically, you will be smelling and choosing ingredients while the host guides you on how combinations tend to work. Some ingredients may lean more herbal or spice-forward, while others can tilt fruitier. If you pay attention during the initial tastings, you can use that memory to steer your botanicals toward the direction you actually enjoy.

I also like the control you get here. Instead of picking from a tiny menu, you build a blend. That is why this works as a gift too. A bottle of rum is fun, but a bottle with your own label and your own ingredient choices feels more personal.

One small consideration: you might want to go in with a few ideas about flavor. Not because you will be tested, but because having a target makes the choosing quicker and more satisfying.

Distill Your Own Rum on a Mini Copper Still, With a Cocktail Break

Once your ingredients are locked in, you use an individual mini copper still to distill your chosen blend. This is the hands-on heart of the class, and it is the reason the small group size matters. Everyone works with their own setup, rather than watching someone else do the key steps.

You will produce 500ml (50cl) of rum to take home. While your rum is distilling, you are not left staring at the process. You enjoy a cocktail during the wait, which keeps the mood light and social while time passes.

After distillation, you taste your newly made rum before bottling. That step is important because it closes the loop. You can connect your ingredient decisions to the end result while your palate is still fresh from the earlier tastings. Then the rum is measured for proof before it moves into the bottling stage.

If you are a process person, you will probably enjoy this section a lot. You get both the explanation and the practical outcome.

Bottling, Naming, and Wax Sealing Your Final Bottle

When your distillation is done, you head into the finishing work: bottling, labelling, naming, and wax sealing your end product. This is one of those details that turns the class from a fun afternoon into a tangible keepsake.

You will taste the rum, then bottle it, and then put your identity on it. Naming your bottle sounds silly until you do it, and then it is oddly satisfying. The wax seal makes it look like something you would see in a specialty shop, which is a nice touch for a DIY project that happens in under half a day.

As a practical note, you are leaving with a full 50cl bottle, so plan how you will transport it back to your hotel. If you are walking around after the class, a small bag or padded carry case will help you avoid the classic you-should-have-transported-this-better regret.

Price and Value: Is $123.40 Worth a 50cl Bottle You Made?

At $123.40 per person, this is not a bargain-basement activity, but it is also not just paying for a tasting. You are paying for instruction, tasting time, ingredient selection, and active distilling on your own mini copper still. You also leave with a full 500ml bottle that you helped create, plus the “finished presentation” work like labeling and wax sealing.

For me, the value comes down to three things. First, the bottle size is substantial for a workshop. Second, the experience is small group, which means more time with the host and more hands-on involvement. Third, the custom botanical recipe is the difference between a souvenir and a drink that feels like your own.

If you are the kind of traveler who likes hands-on workshops, this price can feel fair because you are not just watching, you are producing. If your travel style is strictly sightseeing and you rarely drink rum, then you may consider whether you want to spend a chunk of your afternoon on alcohol-focused activity.

Who This Rum Class Suits Best in Edinburgh

This is an ideal outing for big rum fans, and it also works well if you just enjoy flavor experiments. If you like learning how spices, herbs, and fruit notes come through in drinks, you will probably find the tasting and botanical choice part genuinely fun.

I also think it suits couples, friends, and small groups who want an activity with a clear endpoint. The goal is simple: make a bottle, label it, seal it, and take it home. That gives the class a satisfying structure without turning it into a long lecture.

It is also a good gift idea. The class produces something that looks and feels gift-ready, not a generic token. Hosts like Gary and Neil come through in the way the class is described as relaxed and welcoming, which is exactly what you want when you are doing a hands-on activity with people you just met.

If you are traveling solo, it can still be enjoyable because of the small group cap. You will likely get more of the attention than you would in a larger workshop.

Should You Book Sip Antics Rum Distilling in Edinburgh?

If you want a short, boozy, hands-on workshop and you enjoy tasting flavors, I would say yes. The small group size, the ability to choose up to 10 botanicals, and the fact that you distill and take home a full 50cl bottle make this feel like a real experience, not a quick stop.

I would pass or rethink it if rum is not your thing or if you prefer dry activities with no alcohol involved. Also consider whether you are comfortable carrying a full bottle afterward.

FAQ

How long is the rum distilling class?

The experience runs about 3 hours.

What is the maximum group size?

It is limited to a maximum of 3 travelers.

Where does the class meet in Edinburgh?

The meeting point is the Cumberland Bar, 1 to 3 Cumberland St, Edinburgh EH3 6RT, UK.

Is the class offered in English, and will I get a mobile ticket?

Yes. The class is offered in English, and you receive a mobile ticket.

What size bottle do I take home?

You make a 500ml (50cl) bottle of rum to take home.

Can I customize the flavor with botanicals?

Yes. You can choose your own bespoke rum recipe from available ingredients, with up to 10 botanicals.

What is the cancellation policy?

Free cancellation is available. You can cancel up to 24 hours in advance of the start time for a full refund. If you cancel less than 24 hours before, you do not receive a refund.

Are service animals allowed, and what should I do about allergies?

Service animals are allowed. If you or anyone in your party has allergies, you should inform the provider.

Final Call

Book it if you want a small-group, hands-on rum-making class with a personalized recipe and a bottle you helped create. Skip it if rum is not your style, or if you do not want to spend your afternoon distilling and carrying a full bottle home.