We get home from a long day at work, Kaleb opens his computer and says, “Shoot. Tomorrow is National Rum Day and we didn’t post anything!” Now, I realize we’ve been slacking a bit, or a lot, with our posting, but I hope you’ll forgive us. We took a hiatus of sorts due to some changes in jobs, etc. However, we’re starting to find our rhythm and we couldn’t miss posting on a holiday specifically devoted to alcohol!
I don’t know about you, but my knowledge and appreciation for rum has been somewhat limited. I knew there was spiced rum and white rum, and that’s about it. However, these past couple years the world of rum has slowly been opening to me. I am a huge fan of Great Lakes Distillery, and last year tried their delectable Roaring Dan Rum, named after the only man ever to be charged with piracy on the Great Lakes. This year I discovered dark rum, which is made with molasses, and have enjoyed manya Dark and Stormy since the discovery. All this has made me think that maybe there’s something to Captain Jack Sparrow’s obsession. So tonight I am going to quickly review four rums from Anchor Distilling Company, and tomorrow night we’ll try to come up with a recipe to share!
Ypioca Ouro: Technically, this is not called rum, it is a Brazilian drink called , “Cachaça”. It is the key ingredient in the national drink of Brazil, the Caipirinha. However, like rum, it is also made by fermenting sugar cane juice. It is aged for two years in balsam barrels and comes out a light golden color. Now, to be completely honest, I was not a fan of drinking this straight. Kaleb, however, literally closed his eyes and swirled it around his mouth in appreciation. It starts off with a sweet vanilla flavor, but that quickly vanishes and is replaced by strong tobacco (probably why he liked it so much). It finishes with a woody, almost bitter taste.
Ypioca Prata: This is also a ”Cachaça”, but ‘Prata’ means ‘Silver’. This pours out clear and has a heavy syrupy scent. Smelling it, I thought I was going to like it more than the Ouro, but while sweeter, it still had tons of tobacco and ash. Kaleb again enjoyed this immensely. I will definitely need to try making a Caipirinha with this and see how I like it in a cocktail.
English Harbor 5 Year Old: This rum is a gold medal winner and now I know there is good reason because I have only one word for it. DELICIOUS. Loads of vanilla, swirls of carmel, with a little bit of spice to perk up your taste buds. It’s probably the fact that they age it for 5 years in American oak casks, but it reminds me of a good bourbon. I love to sip whiskey and bourbon, and I will now be adding this to my list.
Pink Pigeon: After being distilled on the island of Mauritius in the Indian Ocean it is then infused with Bourbon vanilla beans from the island of Madagascar. Exotic it sounds, and exotic it tastes. Based on the description from the website, I thought it sounded like something I would enjoy, but I was blown away by the array of flavors that I am still try to identify. When Kaleb tasted it, he asked if there was mint in it, and it almost seems like there is because it is sweetly refreshing. I get tons of bubblegum, but not in a cloying way, vanilla, orchid, and key lime pie.
So tomorrow visit your local liquor or grocery store and pick up a rum that you have never before tried. I hope you find it as enlightening as I have!
Cheer! – Nic