Welcome to the B&B Speakeasy Spirit of the Month!
Our selection for June 2009 will be Pyrat XO Reserve Rum
Although unlike many varieties of whiskey, there are few restrictions on what spirits can be called "rum," rum is traditionally distilled from sugarcane and/or molasses and has been a popular and economically important product of the West Indies for centuries. Believed to have first been distilled in Barbados, the molasses produced during the sugar refinement process was transformed into a dark, un-aged and over-proof liquor that tastes little like the rums we know today. Over time, methods improved, aging was introduced, and varieties indigenous to different regions emerged. In general, lighter rums originate from Spanish-speaking areas and darker rums usually originate from former English colonies. Often the difference between styles amongst lower-quality rums involves the addition of caramel coloring and spices, however like all spirits, nuance and flavor is imparted into the final product throughout the process: selection of molasses and sugarcane juice, pot vs. column still, yeast strains, aging methods, etc.
[imga=right]http://www.badgerandblade.com/forum/media/17355/full[/imga]Pyrat (pronounced like "pirate," but don't confuse it with the far inferior rum with the pirate on the label) is a rum that has recently been purchased by Patron brands -- a fact hinted to by its distinctive "squat" corked bottle. However, Pyrat has been produced on the small island of Anguilla for decades, and the spirit continues to receive high marks for taste and value. Pyrat XO Reserve is a blend of 15-year-old rums from around the Caribbean, all aged in French and American Oak barrels, and has a distinctive richness containing hints of tobacco, citrus, and cinnamon underneath the obvious molasses sweetness. Some reviewers note its depth rivals that of some whiskeys.
In my opinion, Pyrat XO Reserve is one of the best values in the entire liquor store. It's a quality, distinctive top-shelf rum easily obtainable for <$30. It's appropriate for sipping neat, serving on the rocks, and in simple cocktails. Normally, I wouldn't advocate disguising the taste of such a distinctive and tasty spirit by using it to mix, but I think at this pricepoint, you'd be forgiven. Interestingly, the Daiquiri drink (not the frozen variety), made 8:4:1 rum, lime juice, and syrup (shaken, up) is thought to closely approximate the diluted "grog" drunk by British Navy men. The Cuba Libre is always popular as well (although most don't use enough rum, 1:2 rum to cola at least, and I like mine closer to 1:1).
Ring in June with a delicious summer cocktail, or try sipping this rum as you would a whiskey. I think you'll be pleasantly surprised. However you like it though, be sure to post here with your recipes, thoughts, pairings, other high-end rums you prefer, or whatever else.
Here's to Summer!! Cheers!!
(Oh, and for a recap of all our past Spirit of the Month selections, check the B&B Wiki here!)
Our selection for June 2009 will be Pyrat XO Reserve Rum
Although unlike many varieties of whiskey, there are few restrictions on what spirits can be called "rum," rum is traditionally distilled from sugarcane and/or molasses and has been a popular and economically important product of the West Indies for centuries. Believed to have first been distilled in Barbados, the molasses produced during the sugar refinement process was transformed into a dark, un-aged and over-proof liquor that tastes little like the rums we know today. Over time, methods improved, aging was introduced, and varieties indigenous to different regions emerged. In general, lighter rums originate from Spanish-speaking areas and darker rums usually originate from former English colonies. Often the difference between styles amongst lower-quality rums involves the addition of caramel coloring and spices, however like all spirits, nuance and flavor is imparted into the final product throughout the process: selection of molasses and sugarcane juice, pot vs. column still, yeast strains, aging methods, etc.
[imga=right]http://www.badgerandblade.com/forum/media/17355/full[/imga]Pyrat (pronounced like "pirate," but don't confuse it with the far inferior rum with the pirate on the label) is a rum that has recently been purchased by Patron brands -- a fact hinted to by its distinctive "squat" corked bottle. However, Pyrat has been produced on the small island of Anguilla for decades, and the spirit continues to receive high marks for taste and value. Pyrat XO Reserve is a blend of 15-year-old rums from around the Caribbean, all aged in French and American Oak barrels, and has a distinctive richness containing hints of tobacco, citrus, and cinnamon underneath the obvious molasses sweetness. Some reviewers note its depth rivals that of some whiskeys.
In my opinion, Pyrat XO Reserve is one of the best values in the entire liquor store. It's a quality, distinctive top-shelf rum easily obtainable for <$30. It's appropriate for sipping neat, serving on the rocks, and in simple cocktails. Normally, I wouldn't advocate disguising the taste of such a distinctive and tasty spirit by using it to mix, but I think at this pricepoint, you'd be forgiven. Interestingly, the Daiquiri drink (not the frozen variety), made 8:4:1 rum, lime juice, and syrup (shaken, up) is thought to closely approximate the diluted "grog" drunk by British Navy men. The Cuba Libre is always popular as well (although most don't use enough rum, 1:2 rum to cola at least, and I like mine closer to 1:1).
Ring in June with a delicious summer cocktail, or try sipping this rum as you would a whiskey. I think you'll be pleasantly surprised. However you like it though, be sure to post here with your recipes, thoughts, pairings, other high-end rums you prefer, or whatever else.
Here's to Summer!! Cheers!!
(Oh, and for a recap of all our past Spirit of the Month selections, check the B&B Wiki here!)
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