The Kraken® Black Spiced Rum has announced the launch of its biggest integrated campaign of all time, Screamfest – a horror movie-inspired campaign which premieres with an immersive Kraken fright night on 13th October while simultaneously rolling out with limited edition POS in over 2,000 venues nationwide.
Screamfest is the biggest single campaign investment across experiential, branding, trade activation, social and PR the brand has ever launched, following off the back of an incredibly successful year where Kraken outstripped category growth for the fourth consecutive year.
Attendees at the Kraken Screamfest launch event will watch the scariest film of all time screened to the scariest audience of all time: an auditorium filled with clowns. Two screenings will take place simultaneously at London’s Dalston Rio Cinema and Leeds’ Everyman theatre.
The immersive events will feature a top horror film professional makeup artist who will transform the audience into Kraken-themed clowns, special Kraken ‘Inked’ pick-n-mix and a host of specially named Screamfest cocktails including The Bride of Krakenstein, The Oceans Have Eyes and the classic, The Perfect Storm, containing The Kraken Rum, ginger beer and freshly squeezed lime wedges.
Bar owners can create their own Halloween themed cocktail menus via The League of Darkness, a website which serves as a platform for members to engage with the Kraken community. Vendors can also receive a free POS kit by purchasing three bottles of Kraken Rum from nominated wholesalers throughout the whole of October.
The POS materials have been designed to help give bars a terrifying Halloween makeover and drive sales of Kraken products. They include a whole host of branding materials including Screamfest guides, promotional posters, table talkers and bar runners, black lollipops, terrifying face cards, t-shirts, make-up kits for staff and
Existing stockists can also benefit from wholesale kits containing A3 Screamfest promotional posters, A5 table talkers, Screamfest face cards, Kraken mason jars, bar runners, chalkboards to list drinks offers and branded t-shirts for staff to get involved in the action.
Specially selected ‘Hero’ venues in Glasgow, Belfast, Leeds, Manchester and London will be taken over by horror-themed sampling teams, competitions and giveaways, plus a scream activated photo booth with which consumers can engage. Each of the ‘Hero’ venues will be visited by iconic Kraken Hunters who will not only engage with customers but will also bring Screamfest to life by adding value and visibility to the campaign. The Kraken Hunters will also actively encourage entry into a competition to win a year’s unlimited movie pass and other Screamfest prizes via the hashtag #ISCREAMFORKRAKEN.
Kraken has partnered with London’s Time Out magazine and Dork magazine in Leeds to promote Screamfest in both cities where the screenings will take place. Kraken is also putting elements of the campaign in the hands of its fan base by crowdsourcing the opinions of its dedicated social followers in order to determine what they think is the scariest film of all time, and this film will then be played at the terrifying screenings.
Tickets will be available from The Kraken Black Spiced Rum Facebook page from the 25th September, with presale available on the 22nd September via The League of Darkness.
Hear the words ‘summer cocktail’, and an image of brightly hued drinks with jolly umbrellas probably pops into your head. However this summer, The Kraken® Black Spiced Rum is taking on the traditional warm weather line-up with its own dark twist on the hot favourites, with the ‘Summer Eclipse’ serves… and it’s casting some serious shade on the old standards.
The range of limited edition summer cocktails has been designed for fans of The Kraken who appreciate the darker things in life. The line-up has been developed with the hottest cocktail trends in mind, using ingredients such as avocado, black tea and cider.
Devilishly dark and terrifyingly tempting, the six classic cocktails to be eclipsed this summer are:
The Daiquiri BECOMES The Dark & Eerie
Forget everything you knew about the cheerful poolside favourite, and dip your toes into tumultuous waters instead. Made with avocado and Cholula® Hot Sauce, and featuring a chili salt rim, it promises heat whether the sun is still up or not.
Milkshake BECOMES Freak of the Deep
Beware black ice! Give in to sweet temptation with the ultimate freakshake – another huge drinks trend, featuring cookies and ice cream for a full-on inky attack.
The Cider BECOMES The Poison Apple
Another hot trend, the cider cocktail gets the Brothers Grimm treatment, with fiery ginger and lemon.
The Spritz BECOMES Ink Spritz
Not for the faint-hearted, this twist in the tale features rhubarb and lillet.
Punch BECOMES Octo-Punch
No BBQ will be the same again, as night falls on the house party staple. Wwirling with black tea and served in a hurricane glass – even the classic umbrella garnish on this one has seen the eye of the storm.
The Mojito BECOMES The Black Mojito
The ubiquitous minty marvel reveals its blackened soul with the use of The Kraken Black Spiced Rum.
The Summer Eclipse cocktails have been created to work across both home and bar settings, offering a stand-out alternative to the usual summer line-up for bars, and an easy transition from the day-to-night drinking occasion.
However they are also accessible enough to be prepared at home. The Kraken Rum website and social channels will feature step-by-step mixology videos and recipes to help adventurous hosts recreate each one.
Daiquiri: Dark & Eerie STEP 1 – Rim the glass with lime and chili salt STEP 2 – Blend with a 1/4 avocado STEP 3 – Add 25ml lime juice STEP 4 – Add 25ml vanilla syrup STEP 5 – Pour in 10ml single cream STEP 6 – Cholula to taste STEP 7 – Add 50ml of Kraken STEP 8 – Blend with crushed ice and pour into glass
Shake: Freak of the Deep (Made for two) STEP 1 – Drizzle chocolate sauce all around inside of glass STEP 2 – Add 100ml of Kraken into blender STEP 3 – Add 1 large scoop of chocolate ice cream, 2 large scoops of vanilla ice cream, 2 to 3 cookies and ½ litre milk into blender STEP 7 – Pour into extra large glass STEP 8 – Add a scoop of vanilla and a scoop of chocolate ice cream to the top STEP 9 – Top with whipped cream STEP 8 – Garnish with chopped cookies, toasted marshmallows and get freaky with sweet treats
Cider: Poison Apple STEP 1 – Fill glass with cracked ice STEP 2 – Add 20ml lemon juice STEP 3 – Add 20ml ginger syrup STEP 4 – Pour in 35ml Kraken STEP 5 – Top with cider STEP 6 – Add lime wedge
Spritz: Ink Spritz STEP 1 – Add crushed ice to a large wine glass STEP 2 – Add rhubarb soda until glass is 2/3 full STEP 3 – Pour 35ml lillet STEP 4 – Add 35ml of Kraken STEP 5 – Add rhubarb stem and stir STEP 6 – Add orange slice
Punch: Octo-Punch STEP 1 – Fill hurricane glass with ice STEP 2 – Add 20ml lemon juice STEP 3 – Add 20ml orange liqueur STEP 4 – Add 35ml of Kraken STEP 5 – Add cold black tea STEP 5 – Stir STEP 6 – Top with crushed ice STEP 7 – Add lemon twist
Mojito: Black Mojito STEP 1 – Add 6 to 8 mint leaves STEP 2 – Add 25ml sugar syrup STEP 3 – Add 25ml lime juice STEP 4 – Add 50ml of Kraken STEP 5 – Fill glass halfway with crushed ice and churn STEP 6 – Add lime wedge and mint sprig
East Africa is not renowned for their craft rum. Mauritius may be your closest, that at least i’m aware of, but there’s a brand to look out for now that uses heavy East African influence. Welcome to Matugga.
Although not rich in history as it’s a relatively new brand to hit the UK, it doesn’t stop itself from delving into the African heart. Matugga uses the rich, red soils of East Africa that provide high-quality sugar cane and its molasses, resulting in a small batch fermentation and copper pot still distillation process.
The resulting spirit is then matured in English oak casks, but in the case of the Spiced expression, it is also the time to infuse six ingredients and fragrant natural spices, all crafted within the UK.
So how do they fare? Well below, I give to you my tasting notes –
Plenty of fruitcake on the nose, with hints of the molasses blending with tropical fruits and sultanas. Bold flavours of raisin upon the palate, followed by banana, toffee and caramelised fruits that results in a lingering, soft finish.
Matugga Spiced – 42%
Soft cinnamon bark on the nose, with quinquina and spiced cherry notes coming through. Bold notes of fudge, black pepper and liquorice, creating a warm, relatively smooth finish that offers a punchy end.
Some tasty liquid to sip on a Summer’s evening, but if you’re looking to mix –
50 ml Matugga Golden Rum
30 ml Passion fruit juice
15 ml Fresh lime juice
15 ml Sugar syrup
To garnish: fresh passion fruit.
Combine the golden rum, passion fruit juice, lime juice and sugar syrup in a cocktail shaker and shake well. Fine strain into a chilled coupette glass and serve garnished with half of fresh passion fruit, placing seeds on the top.
If you’re into your rums, this is one for the cabinet for sure. If you’re looking for something that’s easy to sip, yet can create a cracking cocktail base too, Matugga is for you. Enjoy!
William Grant & Sons has unveiled a new look for its premium spiced rum, Sailor Jerry. The new bottle design has been developed to reinforce the brand’s premium credentials, authentic heritage and personality and provide clearer standout on shelf in retail and on the back bar.
While the liquid remains unchanged, the new design is an evolution of the previous look with clearer cues to Norman ‘Sailor Jerry’ Collins, the father of old-school tattooing. The bottle neck is now embossed with the iconic brand anchor and dates. The front label has also been split into two sections to allow more prominence of the hula girl iconography and script, whilst highlighting the proof and style, bold and smooth. A new bottle shape has also been introduced, ensuring the brand is clear and recognisable amongst its competitors.
Inspired by the famous tattoo artist, six new Sailor Jerry pinup girls have been added to the inside front label of the bottle. Brand fans already remove the label to collect the existing range and the new pack includes a new, removable label so that Sailor Jerry fans can easily continue their collections with the new artwork.
Senior Brand Manager for Sailor Jerry, Riana Gallagher commented: “Sailor Jerry Spiced Rum was developed to continue the legacy of Norman ‘Sailor Jerry’ Collins and was inspired by his era, when goods were made by hand and people had a stronger sense of pride in their work. The new packaging has been introduced to align the brand’s look and old school feel with the premium, authentic nature of the spirit.”
“In a competitive category, the changes have been made to ensure Sailor Jerry remains prominent in the on and off-trade sectors and reflect the values of craftsmanship, independence and originality Sailor Jerry was built on.”
In the off-trade, spiced rum now accounts for a quarter of all rum and is the fastest growing sub-category by value, while in the on-trade, value sales of spiced rum have almost doubled in the last two years, adding £50m to the category. Sailor Jerry is the number two spiced rum in the UK on and off-trade.
The new Sailor Jerry bottle will be available from September and joins a global roll out of the new packaging. In the UK, the recommended retail price remains £22.00.
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.
This October The Kraken Rum is opening the world’s most bizarre pop-up bar, which can be found on board The Redsand Sea Forts located 9 miles off the coast of Kent.
The Kraken Rum is offering bartenders the chance to be part of a unique, if terrifying, experience. The brand’s Think Ink cocktail competition is seeking to find a Kraken Rum cocktail as a dark as the Kraken’s ink, a drink worthy of being served in the Black Ink Society’s one-day-only pop-up bar on the historic forts.
Open to interpretation, bartenders taking part in the competition are invited to interpret the ‘dark’ brief either literally or figuratively. Kraken hunting can be a maverick game and the only rule is that Kraken Rum must be the primary ingredient with at least 35ml included.
Not only does the winner have the chance serve their cocktail to press and VIP’s at the pop-up bar on board the forts, they also win a coveted prize given to only the most fearsome of Kraken hunters…
The Kraken Rum Edible Autopsy will also be held on the forts and will see invited guests feasting on the remains of a Kraken corpse as it is dissected in front of their eyes. Following this, a film of the autopsy, and remains of the corpse, will be displayed at The Kraken Rum supported event ‘Feed The Beast’ – a rum-based extreme cake pop-up from with the infamous Eat Your Heart Out food artists’ network.
The competition will take place at Happiness Forgets, Hoxton Square, London on Tuesday 8th October – anyone interested in taking part should email email@example.com, for full details and competition T&C’s.
Everyone loves trying a new product, and I’m no exception. I’m not fussy or picky to what I try, and I’ll always keep an open mind to a brand that offers unusual ingredients, but one that has stood out recently is a new Caribbean spiced rum named RedLeg.
Launched in the summer of last year in Brighton, RedLeg has set its sight as being the number one premium spiced rum brand available. Becoming involved in events such as the Kemptown Carnival and Pride in Brighton, Playgroup Festival and Crystal Palace outdoor festival in London has meant that many of you may have already had a try of this award-winning brand.
Yes award-winning already! Less than a year old and RedLeg has already won Double Gold at the San Francisco spirit awards this year.
As you can imagine, this has caught the eye worldwide and RedLeg will be available as far away as Australia very soon. Of course the liquid would have swayed them to spread the word, but the bottle itself catches the eye. RedLeg incorporates the motif of the RedLeg Hermit Crab which is native to the Caribbean. Famed for its bright legs, it’s said to ‘capture the spirit of Island culture being laid back with an “Irie” attitude. The RedLeg Hermit Crab is always at home, no matter where he is!’.
RedLeg itself is infused with Jamaican vanilla, ginger and spices and then left to rest in old oak barrels. But how does it fare? Well below, I give to you my tasting notes –
RedLeg – 37.5%
Soft ginger on the nose with hints of spice and toffee. Developing sweetness mixes with dry spice, cinnamon seemingly ever present. A light finish with lingering spices that freshens.
A great tot to enjoy neat or over ice, or maybe with one of these –
25 ml RedLeg rum
25 ml Apple Juice
Dash Cinnamon sugar syrup
Splash of Ginger Beer
Build into an ice filled glass, finishing with the splash of ginger beer.
Simple and refreshing! Even though it’s a baby in the spiced rum category, it’s widely available in and around Brighton, London, the Midlands and Scotland. Of course you may want to grab yourself a bottle quickly, your drinks cabinet is looking a bit empty.
There’s many a spiced rum out in the world, but one of the newer brands that is getting a bit of publicity and bartenders talking, is Rebellion Spiced. But why is this? Well after a bit of digging, here’s what i found –
Rebellion Spiced is a blend of Caribbean rums (i’ve been reliably informed that they are located very close to Grenada) with the added fresh spices of cloves, bitter orange, ginger, cardamom, cinnamon, nutmeg, pepper and vanilla, and a name that is a nod towards the pirate punishment of marooning. Legend has it that following a rebellion, the notorious Edward Teach (or Blackbeard as he was more commonly known), was rumoured to have marooned 15 of his men on Dead Man’s Chest with only a cutlass and a bottle of rum. It’s quite fitting then that on every bottle of Rebellion Spiced, there is a signed label from Edward Teach saying that the bottle consists of the spices mentioned above.
So with a nod to piracy, how does it fare? Well below, I give to you my tasting notes –
Rebellion Spiced– 37.5%
Fragrant nose of vanilla with hints of cinnamon slowly arising. Smooth on the palate with the spice developing over the short offering. The cinnamon is more apparent near the end and gives a slight warmth.
And how about the rest of the range?
Rebellion Ron Blanco – 37.5%
Lots of aromas of soft caramel on the nose with an incredibly soft palate that grows into a subtle spice. Sweet notes of toffee linger and dries out the experience, although lingers.
Rebellion Premium Black – 37.5%
Faint caramel and toffee aromas blend on the nose with a slight dark fudge following. Salt flavours come through mixed in with the fudge on the palate. Light with a thin texture that lingers with a slight warmth on the finish.
All a good tot on its own, especially the Ron Blanco, but also a range that makes me think that a simple Cuba Libra is all that is needed if you wanted to mix –
50 ml Rebellion Spiced
Pour Rebellion Spiced over ice and top with Cola and garnish with a slice of lemon.
Easy, simple, well-balanced. If you ever try, you can also be in the knowledge that in 2012, Rebellion Spiced Rum, Blanco and Premium Black Rums were each awarded a Silver Medal at the International Wine and Spirit Competition. Need i say more!
Check out the rest of the photos, taken at The Circle 360, via my Facebook page.
Bacardí is one of the biggest brands in the world, yet I can not believe that I am yet to feature it in any way shape or form. So in response to this, lets take a look at how Bacardí is the name of rum, and why it is enjoyed in nearly every country *.
1814 heralded the birth of Don Facundo Bacardí Massó, the founder and mastermind behind the Bacardí rum. In the late 1800’s, Cuban’s were becoming tired of the usual pirate rum found on the island, which Don Facundo Bacardí Massó realised, and set out to pioneer a new distilling process. After experimenting with several techniques he hit upon filtering the rum through charcoal, which removed impurities. In addition to this, Don Facundo aged the rum in white oak barrels, which had the effect of “mellowing” the drink. The final product was the first clear, or “white” rum in the world.
He opened his first distillery and planted a coconut palm at its entrance. it survived earthquakes, wars and distillery fires, leading to the prophecy that the company would survive Cuba as long as ‘El Coco’ lived. Not surprising then that when the Bacardí family were exiled from Cuba, El Coco died. To this day, a coconut palm is planted at every Bacardí Company facility.
Another well-known sign is the bat. In the early years of the Bacardí production, Doña Amalia Moreau, Don Facundo Bacardi’s wife, discovered a colony of fruit bats living in the rafters of their distillery. In both Spanish and local folklore, the bat had long since been associated with good health, fortune and family unity, which Doña Amalia Moreau convinced her husband to use the symbol on every bottle that was produced.
In 1876, Bacardí won itself its first international award at the Philadelphia Centennial Exposition for product quality and innovation. Its first of many as Bacardí is now recognised as the worlds most awarded rum. A year later, Emilio Bacardí took over as President as Don Facundo retired. The awards didn’t stop coming though, after being awarded a gold medal for product quality at the Barcelona Exhibition of 1888, the Queen Regent of Spain Maria Cristina named Bacardí as Purveyors of the Spanish Royal Household. Bacardí Rum became known as the ‘King of Rums and the Rum of Kings’.
1898 saw the beginning of a classic cocktail named the Daiquiri. Hailing from the mining town of Daiquirí, Cuba, an American mining engineer named Jennings Stockton Cox invented a cocktail using Bacardí, fresh lime, sugar and ice. After success with his friends, he named it ‘Ron BACARDÍ a la Daiquirí’. Another cocktail that Bacardí can be proud of is the Cuba Libra. Invented at the time of Cuba’s independence following the Spanish American War some time in the early 1900’s, a small Havana bar and a group of soldiers mixed Bacardí, cola and lime and toasted ‘por Cuba libre!’ or ‘to a free Cuba’.
When Prohibition was declared in the USA, 60,000 cases of Bacardí could not be sold or exported. Refusing to destroy the precious rum, Don Facundo’s son-in-law, Enrique Schueg, chose instead to give it away through an innovative share scheme. He issued 60,000 shares in Bacardi’s US Bottling Company and the very next day closed the company down, giving away one case of Bacardí as compensation for every share.
In the 1960’s, just prior to Bacardi’s 100th Anniversary, the Cuban administration confiscated all private businesses in Cuba without any compensation. Bacardí production was forced to stop and the Bacardí family lost its distilleries, breweries, offices, warehouses, ageing rum stocks and even their family homes. But thanks to Bacardí President Pepín Bosch, having transferred all company patents out of Cuba in 1958, and the company having established two distilleries in Puerto Rico and Mexico many years prior, Bacardí were able to rebuild itself in exile. In record time a new distillery opened in Brazil to support the existing distilleries and by 1979 Bacardí had become the world’s number one international spirit.
So a rather stella history, having built Bacardí effectively twice in there lifetime. Bacardí have a strong portfolio of rums, and I’ve been lucky enough to experience the odd one and write for you some tasting notes –
Bacardí Carta Blanca – 37.5%
What used to be named as ‘Superior’, this is a blend of rums aged separately within lightly charred ex-bourbon barrels for 12 to 24 months.
Whisps of tropical fruits and almonds on the nose followed by a little spice, but with vanilla dominating the palate. A rather smooth offering, but does develop into a dry finish with a hint of spice.
Bacardí Oakheart – 35%
Fermented in charred oak bourbon barrels. Rich oak aromas on the nose with a spice of cinnamon lingering. Hints of dried fruit on the palate mixed in with vanilla flavours and subtle smoke.
Bacardí Carta Fuego – 40%
Aged for at least on year with added spices. Rich, bold and smooth on the nose, with creamy vanilla, butter and caramel notes dominating. Smooth upon the palate, with the rich spices coming through giving of some heat. A warm finish combined with toffee and caramel creates a thin yet sharp experience.
I’ve also been very fortunate to experience an incredibly rare expression from Bacardí – Ron Bacardí de Maestros de Ron, Vintage, MMXII. For 30 years, José Sanchez Gavito was the Master Blender, becoming the first non Cuban and first non family member to be appointed the role. Upon his retirement, he was invited to be one of the eight family members to craft this expression, bringing together the best rums from the Bacardí cellar. The rum was then laid to rest in American oak barrels for 20 years and then swapped into 60-year-old Cognac barrels to age. Once the process was complete, the eight Maestros de Ron were left with 4 different rums to choose from. Over three days, they deliberated to find the perfect one that they could bottle within a glass decanter, ultimately giving it as a present to the Bacardí family.
Ron Bacardi de Maestros de Ron, Vintage, MMXII – 43%
Slight dried fruits of raisin and fig on the nose, with plenty of dried woods coming through and balancing nicely. The palate enjoyed a strong flavour of wood, interacting with sharp cherry, then softening with honey notes that created a very long finish. Utterly superb.
I mentioned previously that the Daiquiri and Cuba Libra first made its name in Cuba using Bacardí Superior, but it’s not the only cocktail you can have –
25 ml Bacardí Carta Blanca
25 ml Triple Sec
25 ml Freshly squeezed lemon juice
2/5 part Sugar syrup (Optional)
Pour all the ingredients into a shaker. Add the ice and shake. Add sugar if necessary. Double strain into a chilled glass.
Daiquiri – created by Bacardí UK Brand Ambassador Shervene Shahbazkhani
2 Heaped Tsp Caster Sugar
25 ml Fresh Lime
50 ml Bacardí Carta Blanca
Shake all the ingredients over ice and double strain into a coupette glass. No garnish required.
Simple, easy, enjoyable. Love or hate Bacardí, you can’t fault its legacy at all. Treat yourself.
*History taken from the Bacardí website. Subtle changes have been made for narrative purposes.
Now here’s a brand that many of you will have seen, and probably ordered at some point in your young lives; Captain Morgan’s rum. A stalwart to many, and one of the brands and expressions within that i’m sure many of you start your rum journey with. But how did it get to become so widely acknowledged around the world?
Lets dive into some reasoning and rum.
When Sam Bronfman, President and CEO of Seagram’s drinks company, arrived in the Caribbean in the 1940’s, he was surprised by the opportunities presented by spiced rum. He quickly set about becoming the ‘Rum King of the World’ and established a network of trading relationships with distillers across the region, founding the Captain Morgan Rum Company in 1943. Named after a gentleman named Henry Morgan, born in Wales but left to sail for the West Indies in 1654, he quickly became captain, garnering attention as a legal pirate who defended the British interests. With his exploits, he was knighted and by 1680, Sir Henry Morgan was a plantation owner and Governor of Jamaica. There he lived out his final days until his death in 1688. In 2011 Captain Morgan’s flagship The Satisfaction was discovered by archaeologists off the coast of Panama.
When the company subsequently purchased the Long Pond Distillery in Jamaica, Sam bought an age-old family recipe for spiced rum from the Levy Brothers, two Jamaican pharmacists from Kingston.
Using charred American white oak bourbon barrels, and filled with triple continuous distilled rum, they are rested and matured until ready to be bottled.
So once it hits our glass, how does it fare? Well below I give to you my tasting notes on its two major expressions –
Captain Morgan Black Label – 40%
Strong vanilla on the nose with a slight spice ending. Both become more dominant on the palate, despite a smooth beginning. Rather harsh on the throat but a long sweet after-taste develops.
Captain Morgan Spiced – 35%
Launched in 1982, a light vanilla nose that carries onto the palate. A slow start but brings a slight raw vanilla flavour with hints of toffee and cassia spice. A rather harsh finish but soon mellows.
Captain Morgan Jack-O Blast – 30%
Limited edition pumpkin spiced rum, essentially pumpkin flavours blended with Captain Morgan Spiced. Light pumpkin aromas on the nose, with subtle spices following. Thick viscosity to begin on the palate, with plenty of ripe pumpkin and cinnamon that creates a warm finish.
These three are perfect for mixing simple drinks with too –
Rum and Ginger
35 ml Captain Morgan Black Label
Simply add your favourite ginger beer to Captain Morgan and garnish with a slice of lime.
50 ml Captain Morgan Jack-O’Blast
115 ml chilled apple cider
Combine all ingredients in a glass filled with ice, stir and serve.
A great rum for mixing and simple serves, although i know that most rum purists will wish the fact that the spiced expression would hit the required abv mark of 37.5%. One for an easy weekend with friends.