There’s no better time to consider sugar cane spirits for cool-weather drinking. Impressive, collectible limited releases will curb your appetite for bracing pours and there are plenty of rum-based cocktails to enjoy when the temperatures drop (experiment with a hot toddy).
A sensuous sipping rum from the Barbancourt family who began making rum in 1862. Flavors of butterscotch, fig, and baking spices make this a pleasure on its own. – Chung Park, Wines & Sales Consultant
Patrick St. Surin makes his Clairin (the local rum of Haiti) using hand-harvested, heirloom sugarcane varieties. This product is so localized that Patrick St. Surin barters with his neighbors. He gets to harvest their sugarcane while he lets their goats and cows graze on his farmland.
It’s also a perfect addition to a Petit Punch:
- ○ 2 oz. Patrick St. Surin Clairin Milot
- ○ 1 tsp cane syrup
- ○ 1 thin disc of lime, lightly muddled to express oils and juice
- ○ Maybe some ice, but purists drink this undiluted
– Matt Goodyear, Wines & Spirits Consultant
This is a blend of several rums aged between 12 and 18 years in American oak. It’s sweet, smoky, rich, and very well balanced. By taste alone, you may think it had been aged even longer. It’s truly perfect to sip, and an amazing value. – Andrea Fraccari, Wines & Spirits Consultant
Santa Teresa 1796 Solera Rum $44.96
It may sound silly, but for many a New York City mixologist that first chill of arctic air in autumn signals that it is officially aged rum season; time to employ the complex flavor spectrum of barreled cane sugar spirits in rich and warming drinks. An easy choice for the home bar, Santa Teresa’s 1796 Solera Rum, a rich and complex Venezuelan offering employing bourbon barrels in a sherry-style solera system, is just the right thing for decadent hot buttered rum, a burnished off-season tweak on a daiquiri, or a rum punch for a tiki-themed holiday party. Even better yet, in an old fashioned the rum’s lighter body and restrained sweetness keeps the cocktail from entering cloying territory. Its tropical complexity and spice are lovingly amplified by dashes of Angostura. – Chris Balla, Wines & Spirits Consultant
For the 2nd release of their Great House series, Hampden’s master distiller Vivian Wisdom created a blend based on the distillery workers’ preferences. It’s a 80/20 mix of low-ester/high-ester rums, pot distilled, aged in ex-bourbon barrels and bottled at 59% ABV. Aromas of grilled pineapple, baked apples, and spice are followed by toffee, burnt sugar, and black tea on the palate. Only 3,000 bottles of this were produced worldwide, so grab it while you can. – Amy Miller, Wines & Spirits Consultant
Such a beautiful, funky, ester-filled rum that you should under no circumstances mix with coke. A few drops of water added to this natural cask strength yields layers upon layers of spice and confections with the nose showing much more of the ester aromatics. – Josh Mizrahi, Sales Manager