Jamaican rum never touches this blend, but the flavour is the point: a fruit tisane built around pineapple flakes, raspberries, freeze-dried strawberry pieces, blackberries, blackcurrants, elderberries and rosehip peel, with hibiscus blossom giving it a tart backbone. That hibiscus is also what turns the cup a deep, dark red once it's steeped. The tasting profile lands tart but sweet, with a fruit character that stays flavoursome without tipping into overpowering — the pineapple and berry mix is what gives it that rum-like suggestion in the name, no alcohol involved.
As a tisane, it's made without Camellia sinensis leaves, which is why it's naturally caffeine-free and why it's popular with people who are pregnant or sensitive to caffeine. Tea & Coffee packs and sells it as an iced fruit tisane, meant to be brewed hot and then cooled rather than served warm.
To brew it, use two teaspoons per person and pour freshly boiled water over the leaves so it's just covered, then let it steep for eight to ten minutes. Strain out the solids, top the infusion up with cold water and ice cubes, and add any personal extras or decoration from there. It's best served on its own, without accompaniments — the fruit and hibiscus carry enough on their own that garnishes would just get in the way.