Named after the legendary King of Pirates – BlackBeard – the tantalizing recipe for the 86 proof premium aged spiced rum combines the finest Caribbean spices, including vanilla, nutmeg and cinnamon with a secret blend of exotic tropical fruits to create a uniquely bold yet balanced flavor. The infamous BlackBeard carries a legacy of darkness and elusiveness that was romanticized well beyond his death. Renowned for his thick, black beard and fearsome appearance this iconic character will drive the personality and brand imagery of the new product.
Tasting Notes: Deep rich vanilla and caramel aromas hit you immediately upon opening the bottle. Get yourself prepared to walk the plank for the first sip. It’s very aggressive and offers an amazing burn. But after that it’s smooth sailing as the taste begin to mellow in your mouth. The spices blend together great with its initial base of peurto rican rum that the Destilería Serrallés have perfected for you. Like any product I initially sipped this but couldn’t wait to try it in a few different cocktails. It’s aggressive approach makes for an excellent base to many different types of cocktails; Perfect for tiki drinks, great for seasonal holiday cocktails as well. Blackbeard is reasonably priced at right around $15 so go ahead and give it a try. Below are a few cocktail suggestions that I would recommend that I often like to make with spiced rums. For more recipe ideas you can visit www.blackbeardrum.com which is currently under construction but should be up and running soon.
1 oz Blackbeard Spiced Rum
2 oz Baileys Irish Cream
1/2 oz Kahlua Coffee Liqueur
Combine all ingredients in a glass and stir.
Blackbeard’s Grog Nog:
1 1/2 oz Blackbeard Spiced Rum
3 1/2 oz Eggnog
Pinch of Nutmeg
2 oz. BlackBeard Spiced Rum
3/4 oz. lime juice
1⁄2 oz. ginger juice
1⁄2 oz. simple syrup*
Ginger beer
In a cocktail shaker, combine the first 4 ingredients, fill with ice and shake vigorously until well chilled. Strain into anice filled highball glass and fill to top with ginger beer. Garnish with a lime wedge and candied ginger.
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