Below are some of the tastiest recipes to use with rum.
Bacardí 8 Rum
Bacardí’s legacy extends back to 1862. Their logo of a bat is a sign of good luck, dating back to when Doña Amalia Bacardí spotted fruit bats in the family’s distillery. She insisted it be used as their symbol. Today it remains on the bottle. The Bacardí Company began in a tin-roofed distillery on Matadero Street in Santiago de Cuba. Bacardí operated as five independent companies for much of the latter half of the 20th century. In the early 1990s, these were united and renamed Bacardi Limited. Still a family-owned company, Bacardí Limited is run by the great-great grandson of Don Facundo, Facundo L. Bacardí.
About this rum: Since 1862, Bacardí Ocho remained the sole preserve of the family for seven generations. Each batch is made from a special selection of barrel-aged reserve rums and aged for a minimum of eight years. It has notes of prune, apricot, nutmeg and vanilla.
Cane & Abe Small-Barrel Rum
Cane & Abe is distilled exclusively from domestically-grown dark brown cane sugar and aged in new and used American Oak barrels. Old Sugar Distillery was founded in 2010 by University of Wisconsin graduate Nathan Greenawalt. The name of Cane & Abe derives from the equation of sugar cane plus Abe, the mascot for Wisconsin’s 8th Infantry during the Civil War.
El Dorado 12 Rum
Demerara Distillers operates the last remaining distillery in Guyana at Plantation Diamond on the East bank of the Demerara River. They have consolidated all the old original stills, marques and traditional skills.
The El Dorado 12 is a blend of specially selected aged rums, the youngest being no less than 12 years old. It is a combination of the Enmore and Diamond Coffey stills and the Port Mourant double wooden pot still, blended to perfection and aged in old bourbon oak casks.
About this rum: Lush tropical fruit and spice nose with hints of honey and dark sugar. Round, mellow, full bodied palate with rich flavours of fruit and spice. The finish is delightful, elegant and dry.
Gosling’s Black Seal
In 1857, the firm, known as Gosling and Son, was renamed Gosling Brothers. Three years later the first oak barrels of rum distillate arrived in Bermuda. After much experimentation in the blending process, the distinctive black rum destined to be Black Seal was formulated and offered for sale. Eventually the black rum was sold in champagne bottles, reclaimed from the British Officer’s Mess, and the corks sealed with black sealing wax. Soon people began to ask for the “Black Seal”. Many years later a play on words and images gave birth to the little, barrel juggling “Black Seal”.
Black Seal includes products of both pot stills, as used in fine Cognacs, and continuous stills, as used in grappa.
About this rum: Gosling’s Black Seal has a rich, intricate flavour, well balanced and nuanced with butterscotch, vanilla and caramel.
Mount Gay Black Barrel
Mount Gay Rum started off the Caribbean Island of Barbados in 1703. Rum, originally called “Kill-Devil” by the Barbadians who first distilled it, is truly a product of the island.
The latest from Master Blender Allen Smith, Black Barrel is a small batch, handcrafted blend made of matured double pot distillates and aged column distillates. In a process called finishing, the blended rum is then matured for a second time in deeply charred Bourbon oak barrels. This unique process releases spicy aromas that are at once balanced, and bold.
About this rum: Bold spice balanced with oaky vanilla and sweet caramel.
Papa’s Pilar 24 Rum
Papa’s Pilar Dark 24 is a mix of cane sources from Florida, Central America, and the Caribbean. It is solera aged in bourbon barrels and port wine casks, and finished in Spanish sherry casks.
The rum company’s name derives from Ernest Hemingway’s famous Boat, The Pilar.
Ron Zacapa 23 Rum
In the mountains, at 7,544 feet above sea level, the cool temperature slows the aging process, while the thinner air and lower atmospheric pressure helps intensify the infusion of flavors from the barrels. Ron Zacapa uses the maturation process of Sistema Solera, based on a Spanish tradition developed over 500 years ago to age sherry. Their Sistema Solera involves blending rums of various ages in casks that once held robust American whiskey, delicate sherry and fine Pedro Ximenez wines.
Ron Zacapa 23 contains a blend of rum from 6 to 23 years old.
About this rum: Savoury oak, nutmeg, leather and tobacco with notes of coffee and delicately sweet vanilla, balanced with a spicy touch of cinnamon and ginger.
Special Thanks to Outrigger’s Tiki Bar & Grill
We want to give a special thanks to Outriggers Tiki Bar & Grill of New Smyrna Beach for hosting the 2015 Rum Guide, as well as a big thanks to rum guru (see the recipes videos for proof) and director of operations Ian Carrey. Whenever in the area, this is one the best places to visit whether for a great meal (like their burger topped with smoked fish dip, fried onions and house-made pickled jalapenos) or choosing from their prized rum selection.