Kindred Spirits
Try these drinks to showcase the different characters of rums from around the world, and pair them with sweets, perfect for Easter or anytime spring treats.
Cuban-style Cocktail Rums
Spirits made from fermented and distilled molasses were originally pretty rough stuff. In 1862, one Cuban family pioneered techniques (different yeast strains and charcoal filtration) for making smooth, dry rum that was ideal for a generation of Cuban cocktails.
South and Central American Rum
While a whole swath of the globe can’t be neatly encapsulated, many favourite rums from this region are barrel-aged and lightly sweetened before bottling. Though hot climate barrel-maturation times are typically shorter than for spirits like whisky aged in cooler temperature places, these rums often mature for a decade or longer. They develop complex flavours that can balance well with bold cocktail flavours, such as bitter coffee and tonic.
Funky Caribbean Rum
Because most rum bottlings were historically blended from many different spirits, blenders required light, fruity base rums but also intensely aromatic, concentrated flavouring rums. Jamaica, especially, became known for what is sometimes called a High Ester style of rum, trailblazing techniques to amp up the fruity and floral compounds that form mainly during the fermentation of molasses. The bold aromas of this style of rum can be reminiscent of very ripe tropical fruit. Often bottled dry, they pair well with sweet, decadent bites, and shine in our signature serve featuring a dipped ice cube that releases heavenly aromas as it warms and melts.
