If you look into a brand you expect to see the usual kind of story. A process of distillation is involved which to put simply means separates the good stuff from the bad stuff. Does it ever cross your mind though to think who started all this? Especially when it comes to the distillation of rum and more importantly, the mass production of rum? Cockspur is your answer.
A brand that most have probably heard of and indeed come across in your local bar and it does frequent for a reason. Before we come onto that though, lets see how it all came about.
Cockspur rum can trace itself back to 1884 when the Danish seaman Valdemar Hanschell settled in Barbados. He created his own rum and used Barbados’ shipping port to help the Cockspur become one of the best-selling rums from Barbados. Valdemar Hanschell can only be credited for masterminding it all though – the crafting of the rum came from the Stade Brothers. The brothers shared the same vision as Valdemar Hanschell which culminated in a rum that was free from impurites. A revolutionary end-product to the other brands around at the time.
During this time, the Stade Brothers established the West Indies Rum Distillery which houses the production of Cockspur rum (now also Malibu, Gilbeys and Popov) which is located on Brighton Beach, north of Bridgetown, next to a pure coral filtered water aquifer. The addition of the first ever continuous column still alongside their copper pot-stills in Barbados rum production meant that they could produce a consistent profile. This consistency also includes using the coral-filtered water as well as being aged in used American white oak barrels under the Caribbean sun and the ocean breezes.
So the rum itself, how does it fare? Well below I give to you my tasting notes –
Cockspur Fine Rum – 37.5%
Quite light on the nose with a slight sherry that sweetens. A smooth start on the palate that develops into a spicy pepper offering. Causes a fresh feeling that lingers but dries out.
Cockspur Spiced – 22%
Very light with a slight spice lingering around a sweet butter and toffee aroma. Incredibly smooth on the palate, with an almost velvet layer of butter masking a slowly developed spice.
Not a bad pairing showcased by Cockspur with the fine rum going down well on the rocks. Although some of these cocktails look rather tempting –
50ml Cockspur Fine Rum
50ml Coconut cream
100ml Pineapple juice
Shake all the ingredients and serve over ice. Garnish with a pineapple slice and cherry.
50ml Cockspur Fine Rum
Shake the ingredients together and pour into a glass-filled tumbler. Garnish wish a slice of apple and grated cinnamon.
Simple recipes are sometimes the best! Especially when you can assure yourself that Cockspur is also an award-winning brand including a Double Gold medal at the prestigious San Francisco World Spirits Competition.
Easily available, easily enjoyable. Give it a go.
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© David Marsland and Drinks Enthusiast 2013. Unauthorized use and/or duplication of this material without 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 David Marsland and Drinks Enthusiast with appropriate and specific direction to the original content.