With Black Barrel Rum, Mount Gay master blender Allen Smith blends aged pot-still rums with aged column-distilled rum and then moves them into charred Bourbon casks (“black barrels”) to create a spirit that tastes as if a rum had a baby with a Bourbon that was one-quarter Scotch. It’s saline and smoky, with the spice, citrus and molasses funk common to Barbados rums, and cherry and cola-like characteristics that make it a perfect gateway rum for whiskey drinkers. Use it in a Manhattan for a softer and rounder variation on the classic.
Rémy Cointreau USA, NY
This story appears in the print issue of August 2013.
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