Our favorite wine writer has a new taste adventure with rum and rye, not each on its own individually, but in one glorious spirit.
“Do you like rum?” “Yes, I do.”
“Do you like rye?” “Not so much.”
When I had the opportunity to sample a mix of three Caribbean-aged Rums, and three aged Rye Whiskeys blended with bespoke bitters and macerated fresh organic ginger, 43 percent abv, and 86 proof, I was interested, but not anxious.
Stimulus
The recipe was inspired by the American Revolution (1765-1791). During this period in history, there was a colonial boycott of British rum from the Caribbean, motivating the colonials to start distilling rye whiskey. Rum was the preferred beverage of the period and many mixed the rye with the rum to stretch the rum.
Careful
As a wine writer, I approach a new release with caution. I look for color. Unfortunately, the dark opaque bottle kept the hue enigmatic. Then I studied the label. A bit off-putting as it displays an open scissor and a thimble. My nose was anxious to smell the contents. Fortuitously there was a reward waiting for me. The aroma presented one of my favorite drinks – rum, with overtones of cherry, cinnamon, and honey.
Carefully I poured a small amount of Hercules into my glass. I am a cautious drinker and there is no need to be wasteful. The liquid in the glass presents a lovely light goldenrod hue and with air to breathe, the aroma sends delicious whispers of honey, spice, and rum to my nose. Anxiously I take a small sip and…it is absolutely delicious; this is heaven in a bottle.
I poured a little more for me, and then shared it, straight up, with my guests, filling their glasses almost to the brim. Yes, I was being generous, but this is a taste experience that must be shared and shared with generosity.
When is the perfect time to sip?
Just about always. It is perfectly paired with a hot black tea or demi-tasse coffee on a long winter evening. Delicious enough to stand on its own or over a few ice cubes; it is too good to mix with anything else.
