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Posts from the ‘Spiced Rum’ Category


Review: Bumbu Rum

Bumbu Rum is made at the historic West Indies Rum Distillery in Barbados.  The distillery was founded in 1893 by two German Brothers and was recently acquired by Maison Ferrand.  Yes this is the rum Lil Wayne shouts out in two of his newest songs featured on his Dedication 6 release.  Those tracks are Fly Away and New Freezer.  Bumbu Rum is based on the original recipe created by 16th and 17th century sailors of the West Indies.  This spice grog was called Bumbu.  They made their version by blending navy strength rum with native fruits and herbs of the Caribbean.  In making the current Bumbu Rum a little more care is given in crafting the rum base.  The Master Distillers select sugarcane from eight countries including Barbados, Belize, Brazil, Costa Rica, Dominican Republic, El Salvador, Guyana, and Honduras.  The terroir of each countries sugarcane contributes unique flavor characteristics.  The spirit is fermented with a yeast strain that dates back to 1840.  Bumba is distilled using two continuous stills and aged up to 15 years in Grade A once used bourbon barrels.  Spices, fruits, and herbs, all 100% natural ingredients are added to the rum after aging and prior to bottling at 70 proof.  Read more »


Review: Blackmask Island Coconut Spiced Pacific Rum

Blackmask Island Coconut Spiced Pacific Rum is one of 4 rum varieties produced by United Winery and Distillery in Nakhon Pathom Thailand.  The other varieties include Original Spiced, Black Premo, and Tropical Chai.  Each starts with a cask aged pacific rum base.  Island spices and coconut are infused with that rum base in creating Blackmask Island Coconut.  Coconut rum may be synonyms with the Caribbean, but the coconut is native to Asia, so it’s only natural a distillery in Thailand would make a coconut rum of their own.   Read more »


Review: Toppers Spiced Rhum

Toppers Spiced Rhum is one of six rhums crafted in St Maarten at the Toppers Distillery.  For years Melanie Daboul created several flavored rhums out of her home kitchen.  These rhums were given as complimentary after dinner drinks at the two restaurants she and husband Topper Daboul own on the Dutch side of St Maarten.  Toppers Spiced is a premium rhum infused with vanilla bean, cinnamon, cloves. allspice, cardamom, nutmeg, orange peel, aniseed, and black peppercorn.  Read more »


Review: Captain Morgan Loconut

Captain Morgan Loconut was just released.  It is made with a blend of real coconut liqueur, Captain Morgan rum, Caribbean spices, and natural flavors.  This is the second follow up to their original citrus, and pepper, spiced rum flavored, Captain Morgan Cannon Blast, that was launched August 2015.  Their pumpkin spiced rum flavored Jack-O-Blast was introduced September 2016.  All three of these flavors are designed primarily to be consumed as a shot, but, while Cannon Blast and Jack-O-Blast weigh in at 70 and 60 proof, Loconut hits the scale at 40 proof.   Read more »


Review: Captain Morgan Black Spiced Rum

captain-morgan-black-spiced-rum-bottleCaptain Morgan Black Spiced Rum was launched April 2012.  It is one of 10 rum varieties currently produced by the Captain.  While there are several black spiced rum varieties on the market today Captain Morgan Black Spiced and The Kraken are the two best sellers.  Captain Morgan Spiced Black is a blackstrap rum made with select spices including clove and cassia bark and is aged in a double charred blackened oak barrel.  Read more »


Review: Captain Morgan Jack O Blast

captain-morgan-jack-o-blast-copyCaptain Morgan Jack O Blast is a pumpkin spiced rum that is available for a limited time.  It follows the successful release of Captain Morgan Cannon Blast.  The Captain promises the sweet taste of pumpkin with hints of warm spice.  It is made with rum distilled in St Croix.  Spice and natural flavors are added before bottling at 60 proof in a distinctive pumpkin shaped bottle. Read more »


Review: Kirkland Spiced Rum

Kirkland Spiced Rum - CopyKirkland Spiced Rum is made with the first pressing of virgin sugar cane and it is distilled five times in St Croix at the Cruzan Rum Distillery.  The rum is shipped to California where Levecke Corporation adds natural flavors and caramel color before bottling at 92 proof in a 1.75L bottle.  As the name would imply this rum is only available at Costco. Read more »


Review: The Kraken Black Spiced Rum 70 Proof

The Kraken Black Spiced Rum 70 Proof - CopyThe Kraken Black Spiced Rum 70 Proof is the follow-up to The Kraken Black Spiced Rum that was first released in 2009, and bottled at 94 Proof.  The rum base is made with Caribbean rum distilled in Trinidad and Tobago at Trinidad Distillers LTD.  This is the same distillery that produces the Angostura line of rums.  The Kraken is named for the fictional sea beast pictured on the bottles label.  A secret blend of spices are infused with the rum base before bottling at 70 proof. Read more »


Review: Koloa Kauai Spice Rum

Koloa Spice Rum - CopyKoloa Kauai Spice Rum was introduced in 2011.  It is one of 6 rums currently crafted at the Koloa Rum Company on the Hawaiian Island of Kauai.  The others include Dark, Gold, White, Coconut, and Kauai Coffee.  Koloa Spice is made from tall cane sugar grown on the island.  After fermenting with a proprietary yeast the rum is twice distilled using a 1210 gallon copper pot still with a copper column and condenser.  Pure mountain rainwater from Mt. Wai Ale Ale that is slowly filtered through volcanic strata before reaching vast underground aquifers is blended with the rum.  A special blend of spices is infused before bottling at 88 proof. Read more »


Review: Below Deck Spiced Rum

Below Deck Spiced Rum - CopyBelow Deck Spiced Rum is small batch crafted at Eastside Distilling in Portland Oregon.  Initially only available in their tasting room, it was released April 2014.  They have been making rum on Portland’s Distillery Row since 2008.  Eastside Distilling also makes whiskey, bourbon, vodka, liqueurs, and 3 other rums.  Below Deck Spiced Rum is twice distilled from black strap rum and then directly infused for 7-10 days with 13 different whole spices, including cinnamon, orange peel, clove, grains of paradise, fennel, and mace.  After infusion, a small amount of treacle is added as a natural color enhancer.  Each batch is hand numbered and consist or around 1000 bottles. Read more »