Pusser’s Rum proudly sponsors The Beach at Camden’s Roundhouse

*Press Release*Pussers Logo

The UK’s original navy rum, Pusser’s, has partnered with the Roundhouse this summer to launch the long-awaited return of Camden Beach, a 900 sq metre terrace filled with 150 tonnes of the finest sand, end-of-the-pier amusements, pop-up food stalls, beach huts, ping-pong, live music and a showcase of summer drinks brands. The partnership between the historic venue and rum makers Pusser’s, sees the brand sponsoring one of the iconic beach huts, creating a ‘Rum Shack’ with full branding and bar presence.

Proceedings kick off on 24th July with a VIP launch party, followed by a nod to the brand’s naval roots with celebrations to mark Black Tot Day on 31st July. Pusser’s will be holding masterclasses with Rum Ambassador Ian Burrell, rum tastings throughout, and serving Grog cocktails inspired by the old navy tale of Admiral Vernon, who was known as The Grog.

During the summer, the famous Pusser’s cocktail, The Painkiller, will also be served which will feature Coco Re’al – also distributed by Cellar Trends.

This is the second year that Pusser’s has been involved with Camden Beach and Peter Thornton, Brand Manager at Pusser’s, comments: “It is a very cool event, bringing something different and unique to London. On 31 July we will be inviting some navy guys along for Black Tot Day celebrations to share their sea-faring tales with the Camden crowd to help spread the word about this important day and the Navy Tot Fund. Throughout the summer, there’s a great atmosphere and backdrop and it provides an excellent opportunity for us to reach new consumers with both Pusser’s Rum and Coco Re’al.”

Join the Pusser’s team and sample the legendary rum on the 31st July 2014 at The Roundhouse, Chalk Farm Road, London, NW1 8EH

It’s a crying shame that I’m based up here in the North West with a (relatively) sensible day job, Pusser’s Rum is a staple at Rum Diaries HQ in both its Blue Label and 15 Year Old forms………….but if you live anywhere near, you should weigh anchor and chart a course for the Roundhouse……Up Spirits!

© Steven James and Rum Diaries Blog 2014. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.


Chairman’s Reserve ‘Sprint to the Finish’

*Press Release*


St Lucia Distillers, as a member of a Commonwealth Country, has organised a cocktail competition with a difference in Scotland. In conjunction with their UK distributors, Emporia Brands Ltd, they have invited a number of leading bartenders from Edinburgh, Glasgow and Aberdeen to take part, competing for a chance to go to the 100m finals session at Hampden Park on Monday 28th July.

The bartenders have been asked to come up with an original Chairman’s Reserve cocktail, using any of the four expressions available, which have all been posted on the Chairman’s Reserve UK Facebook site.

The challenge is for these bartenders to market their drinks through their bars and social networks for a week & ‘Sprint to the Finish’. The cocktail creation that has manages to attract the largest number of likes at the end of a week, on Thursday 24th July, will be the winner and we will accompanied to the Blue Ribbon event (men’s 100m finals) by the Chairman of Emporia Brands, James Rackham to enjoy prime seats for the event in a corporate box at Hampden Park.

The runners and bartenders in this race to the Games include:

Danny Whelan – Kelvingrove Cafe (Glasgow)

Alex – Amicus Apple (Aberdeen)

Mike McGinty – Treacle (Edinburgh)

Matthew Ronald – Blue Dog (Glasgow)

Jon Hughes – Bramble Bar (Edinburgh)

Adrian Gomes – The Tippling House (Aberdeen)

James Grant – Bond 9 (Edinburgh)

Lewis Thomson – Clouds & Soil (Edinburgh)

Rosie Paterson – The Voodoo Rooms (Edinburgh)

The only requirement regarding the drinks they have been asked to make, is that the base spirit must be one of the four Chairman’s Reserve expressions (Chairman’s Reserve Finest, Chairman’s Reserve White Label, Chairman’s Reserve Spiced or Chairman’s Reserve ‘Forgotten Casks’).  The nature and style of their creations was left entirely to the participants and as a part of their marketing exercise, to decide whether to appeal to bartenders, consumers, St. Lucians or lovers of the Commonwealth Games.

The Bartenders and their Drinks:

Danny Whelan – Kelvingrove Cafe (Glasgow):

Comerette Cooler – named after the white-sand St Lucia beach Anse Comerette

Comerette Cooler

45ml Chairman’s Reserve Spiced Rum

25ml Orange Sherbet

20ml Coconut Syrup

Dash Chocolate Bitters

Topped with a float of Root Beer

Add all ingredients except Root Beer to a mixing tin, shake and pour into a highball glass over cracked ice. Float root beer over the top. Garnish with an Orange Twist, with Vanilla ice cream and Coconut Chocolate on the side. Enjoy while picturing yourself on its namesake beach!

Alex  Muir – Amicus Apple (Aberdeen)

Mai Tai XX

45ml Chairman’s Reserve

30ml Chairman’s Blanco

30ml Chairman’s Spiced

30ml Fresh Lime Juice

15ml Pierre Ferrand Dry Curacao

10ml Orgeat

10ml Falernum

Hard Shake // Strain // Tiki Glass // Pineapple crisp and Maraschino Cherry

Designed to pay tribute to both the Chairman’s range and the Games by twisting one of the most popular rum cocktails ever created. The spice of the falernum compliments the spiced rum while the orgeat and Pierre Ferrand work to perfectly balance and dry out the drink, leaving you looking forward to more! Finally the big flavours of the rums appropriately lead to a strong and memorable finish

Mike McGinty – Treacle (Edinburgh)

Chairman’s Re-Served

Chairmans Re-served

50ml Chairman’s Reserve

20ml Homemade Falernum

5 Dashes of Angostura Bitters

2 Dash Chocolate Bitters

All put into a metal cup, with a lime cut into a square, covered in Demerara sugar, coffee, chocolate and cinnamon. A light on fire which caramelises the lime and it drips into the drink. Then extinguish the flame with 60ml water. It is a twist on the perfect – rum serve of coffee, lime and sugar, hence the name

Matthew Ronald – Blue Dog (Glasgow)

Bolt from the Blue 

Bolt from the Blue25ml Chairman’s spiced

12.5ml Domaine de Canton ginger liqueur

12.5ml GB blueberry

Fresh blueberries

25ml Lemon juice

Lemon syrup

37.5 ml apple juice

Jon Hughes – Bramble Bar (Edinburgh)

DeWitt Cocktail

DeWitt Cocktail

45ml Chairman’s Reserve Forgotten Casks

15ml Byrrh Grand Quinquina

15ml raspberry syrup

15ml lemon juice

Shake all ingredients with ice and fine-strain into a chilled coupe or small cocktail glass. Garnish with a twist of orange zest and a cherry

Adrian Gomes – The Tippling House (Aberdeen)

Bodega & the Smoking Gun

Bodega and the Smoking Gun

30ml Chairman’s Reserve White Label

15ml Gabriel Boudier Triple Sec Curaçao

15ml Fino Sherry

House-made Grapefruit Zest Tincture

Stir all ingredients and strain into a chilled coupette. Spray flaming tincture over drink surface

James Grant – Bond 9 (Edinburgh)

Chairman’s Hook

Chairmans Hook

40ml Chairman’s Spiced

20ml Cherry Heering

50ml Colloseo PX sherry

5ml Gomme

Dash Angostura bitters

2 orange wedges,

4 pineapple wedges

3 blackberries

Muddle fruit, add all ingredients, shake. Serve in a red wine balloon with crushed ice. Garnish with  orange & pineapple wedge & blackberry

Lewis Thomson – Clouds & Soil (Edinburgh)

The St Lucian Sprint

St Lucian Sprint

37.5ml Chairman’s Spiced

12.5ml Nardini Rabarbaro

12.5ml Bee pollen Syrup

12.5ml Agave syrup

20ml lime

2 Dashes Rhubarb bitters

10 mint leaves

Serve in a julep tin with crushed ice, garnish with mint sprig and bee pollen

Rosie Paterson – The Voodoo Rooms (Edinburgh)

Party Thyme!

Party Thyme

50ml  Chairman’s Spiced rum

12.5ml triple sec

12.5ml lime juice

10ml gomme

2 dash angostura 2 dash orange bitters


Egg white

Serve in a Coupe with a thyme sprig garnish

Chairmans Logo

Again, all of these drinks sound awesome……..keep your eyes peeled on the Chairman’s Reserve Facebook page for proceedings….

© Steven James and Rum Diaries Blog 2014. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

Lost Spirits Distillery – The Science Behind the Art

IMAG0777_2_1I had first read about the Lost Spirits Distillery, more specifically their Navy Style Rum on the blog posts over at Inu A Kena and A Mountain of Crushed Ice. Both of those articles left me wanting to find out more anyway but when I clicked on the Rum Super Geekdom link (and you can too) and read about Bryan Davis explaining how he approached the production of the rum, high density long-chained esters, Benzaldehyde, dunder and the like, it just had to find out more.

IMAG0869_1I immediately located the Lost Spirits website and dropped an email query in to get hold of more information………..now it’s sometimes rather strange how things seem to pan out, although it shouldn’t come as any surprise given the warm and outgoing nature of the rum community (on the whole, as there are exceptions). A couple of days later I received a rather wonderful email response from Joanne Haruta, one of the co-owners of Lost Spirits Distillery, essentially asking if I’d like to have a conversation with Bryan Davis, also a co-owner, and Master Distiller of Lost Spirits Distillery….the very man mentioned on the Inu A Kena, A Mountain of Crushed Ice and K&L Wines articles.

Clearly I immediately jumped at the opportunity, who wouldn’t? We synchronized our West Coast U.S.A and North West U.K watches and on the 22nd April, I received a telephone call from Monterey County, California.

During the telephone call which lasted just shy of 60 minutes, Bryan explained that he had written a presentation that he would be giving at the Miami Rum Renaissance mere days later and that what I was getting was a run through. I can only imagine how fortunate those attendees of the Miami Rum Renaissance were as Bryan is a very engaging and clearly intelligent chap with a real passion for what he does. It really was unlike any conversation that I’d ever had, mainly because the majority of it existed at a level of understanding way above the limitations of my feeble brain. Nevertheless, I shall try to sum up my copious pages of scribbled notes into something resembling a few cohesive paragraphs. Although bearing in mind that Albert Einstein famously said, ‘If you can’t explain it simply, you don’t understand it well enough’, don’t expect too much from me……..I will say in advance that this is a long post, but there was no way that I’d be letting the opportunity to recount our conversation pass me by. Believe it or not, I do actually tell you how the rums taste so if that’s all you wish to read, its somewhere near the bottom…..but I think you’ll be missing out.

Bryan explains that the basics of rum production are as follows: choosing your molasses, fermenting, distilling and aging. What is amazing is Bryan’s understanding of the chemical reactions that occur at each of these stages, and it is the understanding of these reactions that enables Bryan to add, remove or even tweak the compounds that are essentially flavour.

IMAG0894_1Lignin Cross SectionThe first step in the process involves selecting raw materials. Here Bryan has two goals. Firstly, he wants molasses with high concentrations of phenolic acids (smoked toasted flavours). Secondly, he is seeking a molasses supply that is free of sulphur and chemical additives. Bryan explains that rum is often made from low grade sulphated molasses. Sulphur is used to assist with the extraction of sugar from molasses. He explains that distillers can remove the sulphur and additives from the rum, but to do so, they have to remove all of the flavour compounds with similar boiling points. To make sure that he retains all of his flavour compounds in the final rum, Bryan uses grade A (baking grade / first boil) molasses. At this point Bryan goes onto explain about Lignins. Lignins exist within sugarcane and these are the polymers that bind the cells and give the sugarcane its woody structure. As the sugarcane is pressed, a quantity of the lignins are retained within the juice and as they are natures aromatic polymers, it makes sense to retain as high a concentration as possible. Bryan goes on to explain that as the sugarcane juice is boiled, the lignins begin to undergo a heat induced decomposition into something much more simple called phenolic acids, as mentioned above.

Moving on, Bryan starts to explain dunder to me. Dunder it appears is quite a mythical and secretive substance, traditionally used in the production of high ester Jamaican rums. It is essentially bacterially fermented waste products and / or rotting fruit. Dunder pits are huge wood lined holes in the ground, hidden from view, well out of sight of the visiting public. The pits contain everything from the boiled yeast and distilled molasses leftovers from the previous run to rotting bananas and jackfruit and even dead bats. While this may sound pretty horrific and very unappealing, Bryan goes on to explain that the rotting smells of the pit are actually chemicals called carboxylic acids. These acids will become the building blocks used to create esters (the flavour chemicals responsible for the aromas of fruits and flowers in nature). Because, as Bryan puts it, the Health and Safety guy wouldn’t really be agreeable with having a huge festering pit set within his California farmland, he uses a 5 gallon bucket of bananas and lab grown bacteria to mimic this traditional process. Making dunder in this way also gives Bryan control over the process, allowing him to cherry pick bacteria based on their ability to create his desired acid profile. Since these acids will ultimately become delicious esters, this choreographed bacterial dance will ultimately enable him to obtain the specific esters that he desires in his finished product.

IMAG0871_1The fermentation process is next on Bryan’s list. Essentially he has a pool of bacterially fermented bananas, a quantity of yeast and his grade A molasses. As these components are introduced to each other, the fermentation process begins. During this phase, alcohol is created by the yeast consuming sugars. But as Bryan explains, yeast also create carboxylic acids just like the bacteria in the dunder pit. Since each strain produces a different profile of acids, he chooses his yeast based on the final flavour goals, just like he does with the bacteria. As the fermentation gets underway, the yeast also begin making esters (the flavour compounds that Bryan is after). They do this by chemically bonding acids to alcohols. Each combination creates a new and unique flavour. Butyric acid, which smells like vomit, chemically bonds to alcohol to form pineapple aromas. Valeric acid, which smells like body odour, bonds with alcohol to form jasmine aromas, and so on and so forth. Strangely for some reason, the yeast only form esters when they are under stress. To trigger the yeast into ester formation mode, Bryan creates stress through ‘partial nitrogen deprivation’. This weakens the cell walls and creates just enough stress to trigger the desired biological response, without making the yeast ill.

IMAG0897_1Once the fermentation is complete, its time for distillation. The distillation process relies upon the fact that the differing liquid components boil at differing temperatures. Heating the liquid mixture (methanol, ethanol, water etc) and capturing the vapours at the correct intervals allows you to have a greater concentration of the desired constituent components and a lesser concentration of the undesirable components such as methanol. The whole ethos of Bryan’s process is to aid production of the most desirable component for each stage which will reduce the level of undesirables that need removing yet retain a higher quantity of desirables. Lost Spirits use pot distillation with a slow rectification process similar to the process used when creating Jamaican rum.

Now we arrive at the aging process……which in this particular journey is the final process. It is also the process where the so far shared journey of both the Navy Style and Polynesian Influenced rums forks, and allows them to tread their own paths. The idea behind the Navy Style is to accentuate the pipe tobacco, smoke, nutty and honey flavours whereas the idea behind the Polynesian Influenced is to bring the fruity, pineapple components to the fore, and it is within the barrel aging process that this direction change occurs. Both rums use new American Oak barrels, but Bryan manipulates the charring levels and methods to create two very different rums. The treatments now change……

IMAG0873_1For the Navy Style Rum the barrels are seasoned with Oloroso Sherry and are heavily charred and smoked to produce lots of phenolics. The end goal is to get the fruity short chain esters to bond with the phenolics to create more honeyed, nutty long chain esters, as well as the smoky aromas.

IMAG0898_1For the Polynesian Influenced Rum the barrels are seasoned with late harvest Riesling, and pineapple was the goal. It’s inception was almost a raised middle finger to the very idea of things like terroir aiding the flavour of a rum by proving that one shared process can be changed so drastically by one particular stage within that process. To retain the more fruity notes gained from the short chained esters, all that was needed was to minimise the aforementioned phenolics, thus stopping the short chained esters bonding with the phenols, and leaving them in their fruity state.

Apologies if that makes absolutely no sense, it’s quite hard for me to understand fully, but I really wanted to try to explain how in-depth Bryan’s methods are and how this affords him ultimate control over the production of the rum. This is even more amazing when you taste the rums and realise that there is a statement made on each label that lists the basic ingredients as water and molasses. The label also states that no colouring or flavouring additives are used.

Lost SpiritsAs a quick aside before I tell you how the rums taste, I want to draw your attention to the labels. These too are all Bryan’s work. The intricate nature of the label and the time it must have taken to prepare and research the labels just goes to demonstrate how personally he takes the production of the products on the whole. Pirate Ships, Cherubs, a Skull & Crossbones and more otherworldly items adorn the label of the Navy Style whilst Tikis and Sun Gods adorn the Polynesian Influenced.

Now lets see what the rums actually taste like.

Tasting Notes 

IMAG0870_1Lost Spirits Distillery Navy Style – 68% ABV

In the glass: Though not as dark as it appears in the bottle, the rum is a very dark mahogany with and almost liquorice black hue. Initially the rum is very astringent due to the high abv but the aromas of smoke and treacle pour out of the glass. You could smell this rum a country mile away. On the nose it is very reminiscent of another favourite of mine, Balcones Brimstone Whiskey. The smoke and treacle are backed up with caramel and an almost citrus sharpness on the nose. The whole experience brings to mind barbecued bonfire toffee and evokes memories of first morning light at a festival with the embers of the fire still smoking away. Swirling the glass releases corkscrew-esque droplets. After the astringency calms down there is a buttery quality to the nose that is like dulce de leche. Real depth is hinted at with vanilla, walnuts and thick treacle appearing as a tilt the glass to my mouth.

In the mouth: Wow. Robust is certainly a word that I’d use to describe my initial sip. The impact of the high abv is apparent as the rum almost takes your breath away but the first sip is packed full of flavour. That smoke is immediate as is the treacle. It sounds silly to say as the rum sits at 68% abv but it is ridiculously drinkable. Its a little numbing at first but you quickly get used to it. There is flavour that arrives in waves. Smoke, caramel, treacle, oak and vanilla. The treacle is backed up with a nutty, buttery, pastry quality and dark stone fruit like dates and cherries. There is also a hint of liquorice on what is an extremely long finish. Adding a drop of water opens up more sweetness and whilst it makes the rum easier to sip, it removes the ester bomb qualities contained at cask strength. What the water does do is reveal a dandelion and burdock quality which is very welcome. It doesn’t have a viscous mouth feel. You really need to try this.

IMAG0896_1Lost Spirits Distillery Polynesian Influenced – 66% ABV

In the glass: This expression is slightly lighter in colour with less of the liquorice and more dark copper. There is also slightly more freedom of movement in the glass and a swirl reveals dumpy but free falling droplets. There is less smoke, although it is there. Instead it is replaced with a little caramel, tropical fruit, ripe apricot, red wine tannins, oak and banana caramel sweets. It is amazing how the same process (to a point) can yield such different results. There is certainly a family feel to the rums as they are not poles apart, but they do have their own identities. As I tilt the glass, the astringent nasal burn leaves me with the smell of fresh pencil shavings.

In the mouth: The mouth feel on this rum is immediately a lot thicker than the Navy Style and is altogether more chewy. Those banana caramel sweets are present along with a hotter mouth feel. Pineapple, apricot, custard, almond, fudge and a citrus oiliness provide the backbone of the flavours. On the way down I get a heavy red wine feel on the back of my throat yet a fruity freshness on the tip of my tongue. I find this harder to sip than the Navy Style due to the mouth feel and its chewy nature. A drop of water thins out the mouth feel and ups the fruit and the rum becomes a lot more like candied pineapple fruit leathers. Once again, amazing stuff.

Mixed drinks are also where the rums excel and you can find ample concoctions over at A Mountain Of Crushed Ice (click on the link then just keep clicking) and Cocktail Wonk (also a hot bed of great drinks).

Should you pick these rums up if you are stateside? Absolutely yes. In fact one of my friends picked up another bottle of the Navy Style for me on a recent trip to the West Coast and she managed to nurture it and bring it all the way home. With tax and once converted, it came in at just over £32 and it is worth every penny just for the experience. I firmly believe that both rum and whisk(e)y lovers alike will love these rums. The news also gets even better as rumours are abound of a new expression from the Lost Spirits Distillery, a Cuban Style Rum. Late news in also informs me that the Lost Spirits Distillery range, both Rum and Whisky, has a UK distributor. The East London Liqour Company have the rights to UK distribution and that can only be a good thing as you will all get the opportunity to experience Lost Spirits products.

Big thanks must go to both Joanne and Bryan who have assisted me greatly with the production of this article by essentially being my proof readers and technical check ensuring that the ‘science’ is correct. As is usual with these things, feel free to pop in to try the rums…..we’re friendly people…….

© Steven James and Rum Diaries Blog 2014. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.

* Lignin image courtesy of The International Lignin Institute *

St Lucia Distillers Win at the ISC 2014

*Press Release*

St Lucia 1931 2nd ReleaseSt Lucia Distillers won the Trophy for ‘Best Rum’ at the International Spirits Challenge in London this week for the fourth time in the last six years. The winning rum this year was their ‘1931’ Second Edition Rum which celebrates over 80 years of distilling fine rums on the island of St Lucia and which is newly blended each year.

This follows previous ‘Best Rum’ ISC Trophy wins for St Lucia Distillers for their Admiral Rodney Extra Old Limited Edition Rum in 2009, their Chairman’s Reserve Spiced Rum in 2010 and their Chairman’s Reserve Finest Rum in 2013.

The casks selected for the ‘1931’ Second Edition were put down in 2004, 2005 and 2006. These included casks containing 100% Coffey still distillates matured in a combination of American white oak casks and Port casks. In addition they selected casks with 100% pot still and 50/50 blends of pot and Coffey still rums, aged in American white oak. The blend was then assembled and put back into American white oak casks for a further three months to marry before bottling. The ‘1931’ Second Edition rum was first released in 2012.

St Lucia Distillers ‘1931’ Second Edition is available from Master of Malt

I’m partial to most rums that St Lucia Distillers have released as I own the Chairman’s Reserve range, Admiral Rodney and also the ‘1931’ First Edition. If I ever obtain the ‘1931’ Second Edition, I’ll be sure to let you know how it tastes.

Award Collection

The picture above shows (from left to right): Ian Wisniewski, Judge at the ISC, Josiah Regis receiving the ISC Trophy for ‘Best Rum’ 2014 on behalf of St Lucia Distillers and John West of UK importer Emporia Brands Ltd with Justin Smith, Publisher, Drinks International.

© Steven James and Rum Diaries Blog 2014. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.




Soldiers Bay Silver Rum

Soldiers Bay LogoThis is rum that perhaps you won’t have heard of (it is relatively new, being launched in November 2013) but its origins are based at a distillery that you most certainly will have heard of. Soldiers Bay Silver is produced by the only remaining distillery in Antigua, Antigua Distillery. This is the same distillery that produces the wonderful English Harbour range of rums. I wrote a post on their English Harbour 5 Rum here which you can use to refresh yourself.

The first rums to be produced in Antigua in the early 19th Century were basic concoctions made by individual estate owners using crude pot stills, but apparently the rums produced were still light with a depth of flavour. Fast forward to the early 20th Century and to the demise of the estate rum production, the rum trade moved into individual shops whose proprietors formulated their own brands and sold them under names such as Silver Leaf, House and Red Cock. A number of these shop owners amalgamated to form Antigua Distillery Ltd in 1932. The distillery initially sold only two types of rum and an aged ‘mature’ product known as Caballero Rum. 1934 saw the company purchase a number of estates and a sugar factory to produce its own molasses. The factory produced a high quality sugar known as muscovado. The residues of this sugar, known as muscovado molasses, was used to produce Antigua Distillery Ltd’s first bottled rum in the early 1950’s. This rum was a full-bodied, unique rum known as Cavalier Muscovado Rum. Due to a worldwide shift in consumer preference towards rums with a lighter body in the 1960’s, the company adapted its distillation process to produce Cavalier Antigua Rum which was a much lighter bodied rum.

Fast forward and the Antigua Distillery still produce Cavalier Rum along with English Harbour, and the rum for Soldiers Bay.

Soldiers Bay Rum is molasses based and the fermented molasses is left to ‘mature’ for four days prior to continuous copper still distillation. The rum is then carbon filtered and is an unaged product that is diluted to 40% abv before bottling……..but how does it taste……

Tasting Notes

IMAG0913_1In the glass: The rum is crystal clear and the immediate scent that hits you is coconut. Lots and lots of coconut. This is accompanied by a little waxy citrus and a big dollop of marshmallow. All encouraging so far.

In the mouth: Oh my word. Straight away the coconut is there, it’s not overpowering but there certainly is a lot of it. In this way it is similar to the English Harbour 5 which carried a lot of toasted coconut, but this is less toasted and more akin to coconut cream. The marshmallow too is evident and hits you like a spoonful of marshmallow fluff! I didn’t pick up the citrus in flavour, only on the nose but there is a little peachy and pineapple note hiding in the background. Don’t be fooled into thinking that the rum is sickly sweet though. It dries out very quickly and leave a beautiful light coconut, medium-ish length finish. No harshness is present and the rum is as smooth as you like. This is headed straight into a daiquiri!

IMAG0914_1This rum really shines in a daiquiri, it compliments the citrus so well and the coconut sweetness is boosted by the sugar syrup. It occupies the middle ground between two other great daiquiri rums, Plantation 3 Stars and Koko Kanu. It is also great mixed with cola, and is killer with pineapple juice, passion fruit syrup and a little toasted coconut on top….I’ve also added a little white chocolate liqueur to the mix which works well, mood dependent though as the sweetness escalates quickly.

To take you back a step, with all of this talk of coconut, this is not a coconut rum. I was so convinced of flavour tampering that I contacted the UK distributor to query its origins. I was assured that it is solely down to the four-day matured fermented molasses and the rums lack of contact with oak, which is stopping the formation of vanilla and caramel flavours. This rum is ridiculously tasty and at less than £22 a bottle online, it is an absolute steal. It’s versatile, tastes great and is criminally underrated…..a little bit like myself.

© Steven James and Rum Diaries Blog 2014. Unauthorized use and/or duplication of this material, both written and photographic without the express and written permission from this blog/sites author and owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Steven James and Rum Diaries Blog with appropriate and specific direction to the original content.