When talking of a good rum, you’ll always hear a tale or two told. DeSilver is no different. It is said that in the 17th Century, a bloodthirsty old pirate named Captain DeSilver became famous due to the speed of his sword, won the sobriquet and the admiration of all the sirens in the Caribbean. With the envy of nobility though, he is said that he drew his strength and vitality from a spice mix that only he knew of, mixing the best Caribbean rum and left to soak in a cave.
Whether true or not, DeSilver hails from St Barth. Not the first place of thought regarding rum (more agricole these days), but St Barth can count itself within the importance of rum history.
Sugar cane hailing from Asia was bought over by Christopher Columbus in the 15th century to the West Indies. Around 1640, sugar cane was used to create alcohol, extracted from the molasses, and appeared in numerous islands around the Caribbean.
A few years later, the process was to be more perfected after the invention of the still, resulting in a huge number of sugar factories that included a rum distillery. It’s with this that the French West Indies thrived as it helped develop the trade.
So, DeSilver is heralded as a white rum with secret spices from the island of St Barth, but how does it fare? Well below, I give to you my tasting notes –
DeSilver – 40%
Gingerbread and vanilla blend well on the nose, with subtle dry spices on the finish. Fresh spice on the palate, although subtle hints instead of a big boost. A little dry, with a creamy texture and ginger lingering after-taste.
Not bad on its own at all, and very different to what you would expect, especially comparing it to spiced rums such as Elements Eight, Chairman’s Reserve or RedLeg. It’s subtle instead of a heavy base, perfect for the likes of a Daiquiri perhaps.
DeSilver is not currently available in the UK, but is being rolled out into bars over the coming months. Watch out for it, it’s definitely worth a go.
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