Category: Rum

Posted on

Dead Reckoning Rum – Australia and Fiji

A new private label rum brand has emerged, originally selling in Australia but now coming to Europe and the United States. Deck Reckoning is sourcing some interesting rums and we were provided with samples of two expressions.

Dead Reckoning Australia 9 Year Bourbon Cask

Issued at 55% ABV, this cask strength rum is aged four years in the tropics with an additional five years of continental aging. There’s no indication of the still type, though this leans light in body. There’s plenty of flavor and while it did okay in a Mai Tai it is more interesting to sip neat. I taste a blend of baking spices and this is a fine sipping rum that’s only mildly assertive.

Dead Reckoning South Pacific (Fiji) 10 Year Muskat Cask

Don’t overlook this very interesting expression, even if the 47% ABV will turn off rum nerds who only partake in cask strength territory. The pot/column distillate is aged in Muskat casks and is 100% tropical aged. As such, this is a very expressive rum with a rich and full-bodied flavor. The Muskat cask aging definitely imparts a fragrant, floral, and fruity taste profile, but it doesn’t overpower. The long finish is delightful.

Even better, I loved the Mai Tai I made with Dead Reckoning South Pacific 10 Year Muskat Cask. This is a great example of where the Mai Tai really wants an assertive and bold rum to play with and Dead Reckoning’s expression works perfectly.

The rum samples were provided by Dead Reckoning but this is not a sponsored post. I wasn’t provided with pricing info but they are limited expressions so surely won’t be cheap.

Posted on

Appleton 17 Legend Mai Tai at Smuggler’s Cove

The King is dead. Long live the King.

That’s the takeaway after tasting the much hyped Appleton 17 Legend rum in a Mai Tai at Smuggler’s Cove tonight. Simply amazing and so mich better than even SC’s world-class standard Mai Tai. So much more flavorful and rich. Consistent with a previous tasting, it lingers so long on the palette and it’s a taste that is simply unlike any rum or blend I’ve ever tried.

The shenanigans started before opening, when Martin Cate came out with a “Mai Tai” to whet our appetite. Inside the efficiency of the SC crew meant that rum pours and Mai Tais flowed quite quickly. But the quality in the cocktail was still there.

Having a rum to be similar to the original Wray & Nephew 17 used in the original Mai Tai has been a passion of SC’s owner Martin Cate. Literally imploring and begging Appleton to make such a rum. And tonight it was here at one of the world’s greatest tiki bars and made using Smuggler’s Cove high standards for lime, orgeat, curaçao, sugar, and rum. Cheers, Martin.

One of the best Mai Tais I’ve ever had!

NOT a Mai Tai
Mai Tai with Appleton 17 Jamaica Rum
Posted on

Amrut Two Indies Rum from India

Amrut Two Indies is a rum produced in Bengaluru India and made with distillate from both India as well as the West Indies (Jamaica, Guyana, Barbados). The light style of rum has some mild spice notes on the finish after an initial burst of astringency. The rum isn’t really anything special when sampled neat, though the ABV is a bit higher than you’d expect at a precise 42.8%. This is not a heavy rum, so could appeal to those new to spirits or even some crossover whiskey drinkers.

Given the middling review of the rum when tasting it neat, I did not have high expectations for this rum in a Mai Tai where I usually like my rums to be bolder and boozier. But I’m here to tell you that Amrut Two Indies is fantastic in a Mai Tai.

Amrut has some bright and citrusy notes that paired so well with fresh lime and my custom blend of Clement and DeKuyper orange liqueurs. The Mai Tai was a pleasure from beginning to end and the mild aging notes certainly came through in the cocktail. Not every rum needs to be a sipper and I was impressed with Amrut Two Indies as a mixing rum.

West and East Indies, get it?
Posted on

Heather and Tim Complete the Kon-Tiki Rum Expedition

Congratulations to Heather and Tim for completing the 100 rum list as part of the Kon-Tiki Expedition. The ceremony Wednesday included a special menu of Heather and Tim’s favorite cocktails, plus cheering as they banged the gong to celebrate.

The Kon-Tiki was really buzzing in downtown Oakland on Wednesday. The place was quite full, though the service staff and bartenders were doing a great job getting drink and food orders filled in a timely fashion. The Kon-Tiki’s world’s best cheeseburger was in amazing tip top form, and we tried the very intriguing new desert item Vino Pears a la Mode. This is wine-soaked pears served with vanilla ice cream and this was truly interesting and delicious.

We must call out the excellent musical playlist from Kon-Tiki’s @not_carlos. The playlist featured a variety of mostly instrumental songs that leaned in a soul and afrobeat direction. This felt retro (even though some songs are very recent) and groovy, and since they were instrumental this still felt appropriate for a tiki bar.

Kon-Tiki Burger
Special Menu
Vino Pears a la Mode
Posted on

National Daiquiri Day at The Kon-Tiki

I’m doing Kon-Tiki’s Rum Expedition list of 100 rums again, and decided to Daiq it up last night for National Daiquiri Day.

I tried three rums in this format, all light/clear and I believe all unaged.

Copalli White – this pot/column blend from Belize is made from sugar cane juice but is very approachable. Not as much character in this one compared to the other two, but it is very serviceable in this format.

Père Labat Blanc 59 – a high proof rhum had more oomph and the traditional Martinique grassy notes were somewhat tempered in this format. I liked this, not just for the 59% ABV but because of the terroir of the island of origin.

KōHana Hawaiian Agricole Rum KEA – by far by favorite from this list. I absolutely love Kea for the savory qualities, even at only 40% ABV. Not grassy like the Martinique, instead this flavor bomb had a really lovely and long finish in the daiquiri.

Posted on

Atomik Tiki Lounge Luau and Grog Contest

We had a great time on a warm Saturday attending the annual luau at the Atomic Tiki Lounge. Big thanks to hosts Chad and Jenny who opened their home, backyard, patio, and rum collection to the party attendees. Their tiki bar is comfy and covered wall to wall with fab artwork, and the patio outside is covered and comfortable as well.

There’s a cocktail contest each year that Chad organizes. Last time I attended it was a Mai Tai contest and I came in second to a really awesome Mai Tai and this year’s fiesta was a Grog contest. I’m pleased to report that my Turkey Grog was the winning entry, and I won a bottle of Amrut Two Indies rum from India. These contests are a lot of fun and I tasted some of the other entries and they were all worthy of consideration with strong merits.

Photo credit: Josephine Bjellqvist

Turkey Grog by Kevin Crossman
¾ oz Lime Juice
½ oz Ruby Grapefruit Juice
½ oz Honey Syrup (1:1)
½ oz Velvet Falernum
½ oz Don’s Spices #2
2 dashes Angostura Bitters
¾ oz Smith & Cross Jamaican Rum
1½ oz Wild Turkey 101 Bourbon
Shake with ice, garnish with mint. Serve in glass of choice.

Don’s Spices #2: Equal parts Vanilla Syrup and Pimento Dram/Allspice Liqueur.
If you have non-alcoholic Falernum syrup then drop the amount to ¼ oz.

Posted on

Jamaican Mai Tai

A little twist on the usual weekday Mai Tai, using a 50/50 split with the Ultimate Mai Tai rum and Hamilton Pot Still Gold. The curaçao is a blend of DeKuyper and Clement Shrubb.

Quite tasty, a little more wild and funky than usual. Really love all the flavors coming together.