The liquor mogul is expanding into the rum business courtesy of this tropics-friendly bottling, a white rum made from first-press Hawaiian sugar cane that is pot-distilled in small batches. It’s aged for two years, then filtered to remove color.
Since it’s made from cane juice, not molasses, Sammy’s Beach Bar Rum has a distinct cachaca note to it, but it’s not overpowering. You’d be perfectly in the right using this to make both mojitos and caipirinhas. The funky wood oil, coal, and rubber character on the nose give way on the body to light sweetness. Those expecting a sugar bomb won’t find it here. This rum, against all odds, is a more complicated affair, loaded with notes of lemon, black pepper, and almond paste. That rubbery character — while not unwelcome on the nose — is moderate on the finish, which unfortunately isn’t really the way I like my rum to fade out.
Pretty intriguing on the whole, but not my favorite style.
B / $20 / sammysbeachbarrum.com