Mount Gay Eclipse Navy Strength

Mount Gay Eclipse Navy Strength is a new limited edition expression of the longstanding intro level Barbados rum, now available in a full flavor 57% ABV format. Eclipse is a blend of pot and column still rums and is light in body with a few years in the bottle, so while it is approachable in cocktails there isn’t always the flavor I want from cocktails like a Mai Tai, and it is sort of too much for lighter rum drinks like a Daiquiri. In the past I shied away from Eclipse in lieu of either true lighter rums from Puerto Rico or more flavorful lightly aged rums such as Appleton Signature or El Dorado 5.

But this new Navy Strength expression is much more what I want from a rum, a lot of flavor that comes through in a cocktail and is even pretty approachable when served neat in a glass. The term Navy Strength isn’t a true measurement but conveys the much higher ABV in this expression. Some of the Foursquare products from Barbados can have an overly oaky flavor, including Real McCoy 5 and Old Brigand, but this Mount Gay leans a little more floral.

I made a Mai Tai and found this expression cuts right though and you can really taste the rum, and a great alternative if you’re looking for something that’s a little mellower than the funky Jamaican rums or grassy Martinique rhums.

Liquid Alchemist Falernum Syrup

New from craft cocktail syrup company Liquid Alchemist is their new Falernum syrup. This syrup is a blend of almond, ginger, lime, and cloves and most certainly is way more assertive than any other Falernum I’ve tried. This is a rich syrup and adds a lot more oomph to cocktails, perhaps just on the edge of being too spicy. Nonetheless I really liked the ginger and clove notes in the Liquid Alchemist Falernum.

Falernum is an interesting category because there are liqueurs such as market leader John D. Taylor Falernum, but also non-alcoholic syrups like this one. I remember Jeff “Beachbum” Berry saying that the syrups are twice as flavorful as the liqueurs, so you can use half as much for the same amount of flavor. I agree with this idea, and I recently purchased Maggie’s Farm Falernum Liqueur and didn’t find it nearly as flavorful as syrup-based Falernums.

The bottle includes a recipe for a Saturn, a notable and popular cocktail that features Falernum. The recipe included increase the ratio of Gin and completely omits Orgeat. Compared to a Saturn made with Maggie’s Farm, I definitely preferred the one made with Liquid Alchemist.

Liquid Alchemist Saturn
2 oz Gin
½ oz Liquid Alchemist Falernum
½ oz Passion Fruit Syrup
½ oz Lime Juice

I found this Saturn to be lacking the body that the Orgeat provides in the cocktail, so while I do recommend Liquid Alchemist Falernum I would suggest sticking to the classic recipe where this Falernum plays well with the bold flavors of Passion Fruit Syrup.

I also tried this Falernum in a Planter’s Punch to good effect. When I tried Liquid Alchemist Falernum in a Corn ‘n Oil it was spicy enough that you wouldn’t need to add Angostura Bitters. A little goes a long way.

The sample was provided by Liquid Alchemist, but this is not a sponsored post.

2010 era Mount Gay Extra Old

Found this at an independent liquor store about a mile from my house. I’m not sure why I never stopped in but this beauty from 2010-2015 was there for just $41. The character of this Mount Gay Extra Old blend leans a little heavier and has more traditional oak barrel flavores than the current XO expression that leans a bit fruitier. Chocolate notes are stronger in the older blend, too. Then as now, this is issued at 43% ABV.

I was lucky to find a 2000s era Extra Old in another local store a few years back, so I now have four generations of XO expressions, though my 2015-2019 era bottle is almost gone. These are all very flavorful Barbadian rums that for me a pretty easy to sip at this ABV level and they’re missing the “over oaked” taste you sometimes get with aged rums. These are great on those nights when I want to taste the rum but don’t want to deal with cask strength ABV.

The latest XO expression is commonly seen over $60 which factors as a premium for the well-known Mount Gay brand but which also means that savvy shoppers can find better values by looking at brands such as Doorly’s, Old Brigand, and Real McCoy (all produced by Foursquare on Barbados). Nonetheless, the XO has remained a good option for those looking for widely available and approachable sipping rums from Barbados.

Comparison Chart

Mai Tais Monday

These are the different Mai Tais I’ve had this month at The Kon-Tiki in Oakland. I’m working on their Expedition rum list and trying some of the rums in Mai Tais.

Real McCoy 5
I enjoy traditional Barbados rum, including those from the Real McCoy brand produced at the Foursquare Distillery. The blend of heavy pot still and lighter column still distillate means that the rum is more delicate than rums from other locations. This Mai Tai didn’t hit me with the usual punch I’m used to, a much lighter style and leaning more on the lime juice for overall flavor. A tad more orgeat would have improved this.

R.L. Seale’s
Another Barbados rum produced by Foursquare and with better but similar results as Real McCoy. Again, not terrible but the rum is mostly lost in the cocktail.

Hampden Estate 8 YO
This is more like it. A bold Jamaica rum aged for 8 years and issued at a reasonable 46% ABV, this Hampden is just what I’m looking for in a Mai Tai. The rum is bold enough to punch through but the other ingredients do support the rum and make it more palatable than drinking neat.

Hamilton Pot Still Blond
My favorite of the Hamilton Jamaica Pot Still rums, this Worthy Park distillate is absolutely fantastic in a cocktail. It’s very smooth, but with long and lingering flavors that make every sip a treat. I’m in love.

The Kon-Tiki’s rum selection is vast and there’s something for everyone. They have a nice printed list with prices to help you decide and the bartenders are knowledgeable and always able to offer suggestions depending on what you’re looking for.

Recipe: Rum Flip

This all time classic cocktail evolved over the centuries and this particular recipe is based on the one from Smuggler’s Cove. Rather just using an egg white in the cocktail, we’re using the entire egg. The result is creamy, though not as much as something like an Egg Nog that includes dairy.

The result is pretty good. I went with the traditional style and medium body of a Barbados rum, though something more flavorful would probably pair better with the rich taste of the egg.

Rum Flip
2 oz Old Brigand Barbados Rum
½ oz Demerara Syrup
1 medium egg
Dry shake for 10 secs, then add 1 cup ice and shake. Double strain and top with nutmeg.

Old Brigand Black Label Superior Barbados Rum

Produced at the Foursquare distillery, Old Brigand is a “Spirits Direct” exclusive to Total Wine & More stores in the U.S. and retails for under $20. The blended aged rum includes pot and column still distillate and is released at 43% ABV.

The pirate on the label would seem to indicate to rum snobs that this isn’t the rum they’re looking for, but on the latest Rumcast podcast, this expression was the highest rated in a blind test of a number of Foursquare produced rums. So, I had try to this rum and for the price it isn’t a big risk. Indeed the flavorful rum reminds me of much more expensive Barbados rums, with good vanilla and coconut notes from the aging. Quite nice to sip.

This was less awesome in a Mai Tai, where the taste of the rum was not as forward as I’m used to. Then again, I’m usually using heavier Jamaica rums with a higher ABV so the more delicate Barbados rum is certainly not as bold.

Buz-Tai at Hula Hoops

The highlight of my lunch at Hula Hoops was the Buz-Tai, a Mai Tai variant developed by local raconteur Buz Deadwax. This boozy cocktail has developed a cult following due to the name, the potent nature of the drink, and Buz’s reputation as a cocktail connoisseur.

I’m not sure that Hula Hoops is making it exactly to the original specs, notably omitting the mint called for as a garnish, but also using the 151 float to served flaming. I can’t say that Hula Hoops is doing it wrong because any cocktail served flaming is a fan favorite.

I noticed that Hula Hoops prepares this with Real McCoy 5 and 3 from Barbados, which to me are upgrades from the original light and Spanish style rums called for. As described by Buz in his original recipe, the 151 rum float will eventually topple and “recharge” the cocktail. I do enjoy the new flavor combination that comes when the burnt sugar flavors of this style of Demerara rum is incorporated into the cocktail when you’re about halfway done.

Hula Hoops uses Small Hand Foods Orgeat, which regular readers will know is not my favorite. But when used in combination with the other ingredients I didn’t get any of the flavors I usually associate with this orgeat, and in fact the cocktail’s balanced flavors of sour, sweet, and spice completely worked for me.

Shockingly, I liked this more than the Mai Tai at Smuggler’s Cove the week before and even better than the Ultimate Mai Tai at Tiki Tom’s. It was just that good, at least on this day at that time. We thank bartender Maria for making an awesome Buz Tai. Check it out next time you’re at Hula Hoops.

Buz-Tai by Buz Deadwax
¾ oz Fresh Lime Juice
1 oz High-quality Orgeat
¼ oz to ⅓ oz Allspice Dram (to taste)
1 oz Dry Curaçao
1 oz Blended Jamaican Rum (Appleton Signature)
1 oz Light rum
1 oz Aged Column Still Rum (“Spanish style”)
Shake with crushed ice and pour into double-rocks glass. Garnish with mint sprig.
Pour ½ oz 151 Demerara Rum into spent lime shell and place on top of the cocktail.