Fruit-flavored rum day continues with this latest release from Cruzan, which clocks in at a mere 42 proof (about the same as a fortified wine).
The St. Croix-based rum operation infuses natural peach flavor into white rum (and lots of water, it seems) to create this light-as-a-feather, gently flavored spirit. Unlike the fruit bomb of Bacardi Mango Fusion, reviewed earlier today, Cruzan Peach is built with restraint in mind.
The nose is more of an apricot-cherry mix than peach, but either way it’s mild and indistinct. The body has clearer peach notes, more canned than fresh, but completely harmless through and through. The body is so light and airy it almost feels like you’re drinking a wine cooler that’s gone flat. The finish is minimal — lightly sweet and unfocused — fading away before you can figure out what you just drank.
B / $15 / cruzanrum.com
Fusion, you say? Turns out all you need are mangos and oranges and they fuse together to power your car.
Ahem, well, Bacardi’s latest flavored rum is this, “Mango fused with Orange” and bottled at 70 proof.
The nose of this concoction lands in a weird zone among tropical, citrus, and cough syrup, sharp and indistinct, but impossibly fruity. The body is a bit more merciful. Initially quite mild, it soon punches you with that same trio of flavors. Lots going on, but it’s the oily orange marmalade character that spreads itself on the thickest. The finish is sweet as candy, the only real indication that this is rum, not vodka. Fair enough as a mixer if you’ve got a sweet tooth.
B- / $12 / bacardi.com
“Luxury” rum from Thailand. If the gold-clad bottle doesn’t tip you off, the emphasis is squarely on “luxury.” The name phraya means “high ranking” in Thai, and the rum is aged at least seven years before bottling.
As with Tanduay, another Asian rum, it’s an exotic spirit. The nose has a cachaca-like intensity, filled with dark brown sugar, papaya, coconut husk, and a rubbery undertone. The body is a bit more traditional, offering caramels and butterscotch, and a slightly winey, sherried character to it. Cedar box is evident, alongside some broader coconut character. There are hints of wood — touches of pine — on the finish, along with some not inconsiderable astringency.
On the whole, this is a fun and quite unique rum (if for nothing more than its provenance alone), but probably not something I’ll be dying to tipple on nightly. At $40 a bottle it’s also a really tough sell in a market when some very rare and masterful competitors are available for $10 less. Rum lovers, give it a sample before you dive in.
B+ / $40 / phrayarum.com
The strikingly-bottled Starr African Rum hails from Mauritius, home to Penny Blue and Pink Pigeon, the only other African rums I’m familiar with.
At first blush, this is a fairly typical white rum. The nose is lightly woody, with notes of coconut, black tea, and caramel. Slightly unusual, but nothing insane. The body really punches things up. Here a more fruity, tangerine-heavy character takes hold, along with a big herbal component. Think anise, cloves, and cardamom. Lots of depth, and it gets more intriguing as it opens up in the glass, the finish folding everything together nicely into an almost punch-like package.
I like it better and better, the more I sip on it.
80 proof. Fair trade certified.
A- / $30 / africanrum.com
Here’s a fresh look at Guatemala’s Botran rum and its Reserva bottling, which we last considered in 2010.
This solera-aged rum goes through a range of barrel types — American whiskey, sherry, and Port — and is composed of rums aged 5 to 14 years old. That makes for lots of complexity, with the nose exuding coffee, dark chocolate, and vanilla notes. The body offers coconut, rich coffee, tobacco leaf, and a charred, almost burnt sugar finish. There’s lots of depth here, and the full package is quite rich and brooding. Good stuff.
A- / $24 / ronesdeguatemala.com
If there’s anything I hate, it’s putting numbers into words in place of letters. It’s called “7 Sirens,” but it’s written “S7rens” on the bottle. Ugh. Ssevenrens? I’m ill.
What I do like, however, is good rum, and 7 Sirens is solid stuff.
This new brand is made in Trinidad. It’s two years old, filtered to white. Classic design for a white, really.
The nose is sharp, with a mix of hospital notes and vegetal tones. Hints of sweetness, but more like raw sugar cane. The body is more complex than the nose would indicate, a blend of sugar syrup, vanilla, caramels, and bitter root notes, particularly on the finish. It’s a relatively burly, almost smoky, rum that brings on plenty of body and complexity. Not the best choice for sipping straight, but it adds something to cocktails than many rums lack.
B+ / $29 / 7sirens.com
OK, on one hand, Captain Morgan has no business making a white rum. What, someone’s going to go to a bar and ask for a “Captain Morgan White and Coke”? Come on.
On the other hand, why not? Captain Morgan is one of the biggest rum brands on the planet, so why not have the biggest building block of the rum world as part of the stable?
Whether it’s a good idea or not I’ll leave to the market to decide. Here’s how it stands on its own.
Five-times distilled (or so they say) in St. Croix, Captain Morgan White is a perfectly well-made white rum, if a bit short of spectacular. The nose is harmless, with notes of lemon and chili pepper and with touches of rubber and fuel, both typical of younger white rums. The body features classic vanilla caramel notes along with brown sugar, and the finish is quite lemony, ending with a bit more of those fuel notes.
Again, nothing shocking here, but it’s perfectly respectable as a mixer… just like the regular Captain Morgan, for that matter.
B+ / $16 / captainmorganusa.com
Most cachaca is barely palatable if you don’t dump a ton of lime and sugar into it to make a caipirinha, but Novo Fogo is clearly focused on quality. Using organic ingredients, the distillery produces both a silver and a barrel-aged version of its spirits (the latter is really the best way to experience this unique sugar-based spirit from Brazil). There’s even an extra-aged version called Barrel 105 (not reviewed here), the likes of which I’ve never seen from cachaca.
Thoughts on the two main releases — and a nifty cocktail kit — follow.
Novo Fogo Silver Cachaca – Rested for one year in stainless steel before bottling. Tropical notes overlay the traditional fuel-focused cachaca nose, heavy on the pineapple, with a bit of lemon underneath. The body is more traditional, but balanced, with some lemon/lime fruit notes, mushroom, cedar box, and a finish of young alcohol notes. Nothing you’re likely to sip on straight, but totally worth pouring into a caipirinha. 80 proof. B+ / $33 [BUY IT NOW FROM CASKERS]
Novo Fogo Barrel-Aged Cachaca – Aged two years in ex-bourbon barrels before bottling. Banana and citrus are evident on the nose, which melds the fuel notes into something more approximating the aroma of coal. The body is quite a different animal, bringing toffee and peanut butter notes to play alongside milder orange character. The finish hints at those heavier alcoholic overtones, but some chocolate touches at the end. Much like a younger, agricole-style rum. 80 proof. A- / $37
Novo Fogo Antiquado Cocktail Kit – This tiny box includes a mini of Novo Fogo’s aged cachaca, a packet of Sue Bee Clover Honey, and a tiny vial of Scrappy’s Chocolate Bitters. Mix ’em all up and add ice and you’re done (sans the fancy garnishes on the picture). This is a great little cocktail (and one you can easily make sans the kit), the chocolate playing off the cachaca well, and the honey adding a much-needed sweetness, but of a different type. Can’t find it for sale, alas. It’d make a great stocking stuffer. A- / $NA
The Tiki drink revival may not have really taken off the way that rum nuts had hoped, but fanatics intent on making fruity, high-proof drinks in the comfort of their own homes and hula skirts can find solace in Liquid Vacation, a large-size recipe book from P Moss, who runs Frankie’s Tiki Room in Las Vegas (reportedly the world’s only 24/7 Tiki bar).
While there are about a dozen Tiki classics to be found here — Mai Tai, Fog Cutter, Scorpion — you can find those schematics anywhere. Rather, it’s the 77 original concoctions, all from Frankie’s bartenders — that are the bigger draw.
There’s a science to mixing rum, sugar, and fruit juice, and Moss will get you to your destination in style, if a bit addled in the brains. Be warned: None of these drinks will be simple to make, and the ingredients list will challenge even the best home stocked bar… unless you keep Tuaca, jasmine liqueur, falernum, POG juice, guava nectar, and papaya nectar handy. Well, perhaps now you have a reason to stock up.
Bonus: Every drink gets a glorious full-page photo, and a handy “skulls” rating system clues you in to how potent each cocktail is: “More skulls equals more fun.” I don’t think there are any drinks in the book that clock in at fewer than three skulls.
A- / $28 / [BUY IT AT AMAZON]
You gotta love a first. For his first line extension from Sammy’s Beach Bar Rum, the “Red Rocker” Sammy Hagar has added a Macadamia Nut-flavored expression to this Hawaii-born product.
What the heck is this stuff?
Distilled from Maui sugar cane, it is steeped with Macadamia nuts and colored blood red (fruit and vegetable juice color is added). Right off the bat, it’s an assault to the senses — the color of wine, but with the nose of crushed nuts. At first the aroma is hard to place — closer to hazelnut than macadamia — with light sweetness underneath.
The body reveals more nuance. Again, the nut notes are the most prominent component here, far overpowering any of the sweet rum elements present. The overall effect is uncannily like a gentler, slightly sweeter version of Frangelico, with a slightly winey, strawberry finish (likely driven by the intense coloring involved). Rum? It’s difficult to get even a hint of it, particularly the heavy funkiness of Sammy’s, but I trust him that it really is there as a base spirit. I can’t specifically peg macadamia nut here, either, for that matter.
Nonetheless, it’s a well-crafted and quite unique spirit. My recommendation: Use it in lieu of nut liqueurs, not necessarily rum.
A- / $20 / sammysbeachbarrum.com