It all started here in our rooms in Dinkelsbühl, right in the creative heartbeat of Old Dragon Ink. Anyone who sits in our chair knows that we do not make compromises. Whether it is photorealistic Black & Grey Realism, razor-sharp Fineline, expressive Chicano lettering, or the immense challenge of a perfect cover-up – our standard is always the absolute maximum in artisanal precision. It was precisely from this deep conviction that the vision was born to translate our uncompromising philosophy of skin art into a spirit. We wanted to create a premium spiced rum that does not come from a faceless industrial tank, but possesses honest character. The fact that this rebellious idea, driven by art and craft, now inspires the absolute peak of culinary arts, Michelin-starred chefs, and the barbecue elite of the country, is a milestone that shows: True quality speaks a universal language.
Uncompromising craft: What connects tattoos and premium spiced rum
The parallels between our daily work on the skin and the development of a premium rum are astounding. For an outstanding tattoo, you need the best inks, the most precise technique, and infinite patience. The exact same laws apply to our rum. Instead of relying on cheap shortcuts or artificial laboratory flavors, we have chosen the hard, but only right path. High-quality molasses distillates from Jamaica and Venezuela, refined with real Madagascar vanilla and a naturally derived banana distillate. It is the pure essence of our studio, bottled. Professionals who have dedicated their entire lives to the perfection of taste recognize this attention to detail from the very first drop.
The dragon in top-tier culinary arts: When world champions and BBQ legends take over
What began as an exclusive liquid business card for our tattoo studio has developed into a genuine insider tip in the gastronomy world. The aromatic intensity and balanced depth of our rum have attracted the attention of heavyweights in the culinary scene. Bernd Siefert, the reigning World Champion of Confectioners, has long since discovered the complex structure of our distillate for high-end patisserie, where he impressively proves that the dragon delivers absolute peak performance in fine desserts. But our rum has found a new home not only in the world of delicate sweets, but also where things are archaic, loud, and fiery.
Food Rock Festival 2026: Fire, steel, and masterful taste
At the upcoming Food Rock Festival 2026, precisely this raw, honest energy will be celebrated. The crème de la crème of the German barbecue and outdoor cooking scene will be using our Old Dragon Rum over an open fire. Multi-award-winning meat sommelier and grill champion Heiko Wild (BBQ Allgäu) utilizes our distillate for his masterful glazes and marinades because the reduced sugar content caramelizes perfectly on the smoker without burning. Fire plate pioneer Christian Münz appreciates the uncompromising character of our rum as a companion to glowing steel, while grill institution Gerhard Volk and renowned star chef Peter Scharff demonstrate its enormous versatility during exclusive tastings and masterclasses. When experts of such massive caliber choose our product from Dinkelsbühl for their masterpieces, it brings our work at the studio full circle: true mastery tolerates no standard.
The journey continues: Discover the world of Old Dragon Rum
Our roots, our ink, and our heart will always belong to the art of tattooing. However, the journey of our rum into the world of star-rated cuisine and barbecue has opened an enormous new chapter, one we are incredibly proud of. If you would like to dive deep into this culinary world, we have documented all these milestones in great detail. Visit the official website of our Old Dragon Rum and click through our extensive magazine. There, you will find detailed articles about Heiko Wild at the Food Rock Festival, the work of Christian Münz on the fire plate, exciting food pairing concepts, and the expert verdict of world champion Bernd Siefert. Experience firsthand how the creative spirit from our studio is taking the culinary world by storm.
