Review: Coconut Cartel Special

Coconut Cartel Special was inspired by a Miami favorite.  Fresh cold coconuts spiked with premium Guatemalan dark rum.  It is made from premium Guatemalan anejo rum.  Guatemalan rum is made from fermented virgin sugar cane syrup.  The rum is distilled in copper column stills and is solera-style aged in new charred American white oak barrels for between four and twelve years.  The rum is proofed down to 40% alcohol with fresh coconut water before bottling.  The Coconut Cartel brand was created by Mike and Dani Zig who were born in Miami to Latin parents.  They grew up living between Miami, Guatemala, and El Salvador.  Their first venture included smuggling coconuts in their suitcases from islands off the coast of El Salvador and selling them directly to Miami Beach’s best hotels.  These coconuts were stamped with the Coconut Cartel or specific resort logo, and served with added alcohol.  These coconut cocktails were quit popular.  Coconut Cartel Special is an extension of this brand.  The aroma leads with oak and vanilla.  A second nosing brings orange zest, coconut, and caramel.  The sweet cane sugar, orange, and oak entry is joined by coconut and vanilla.  It fades with caramel, dark chocolate, and coconut.  The finish is sweet and semi-dry with salted caramel, coconut water, vanilla, orange peel taste, and a warm mild sting.  While coconut flavoring plays the lead in most coconut rums, the Guatemalan dark rum plays a co-staring role with the coconut water, in Coconut Cartel Special.  If coconut rum had a cool big brother, I think his name might be Coconut Cartel.

Cartel Old Fashioned

2 Oz. Coconut Cartel

3 Dashes of Citrus Bitters

.75 Oz. Demerara Sugar

Stir Together in an Ice Filled Glass

Garnish With an Orange Slice and
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Brandy Cherries

Made in With Guatemalan Rum

Produced and Bottled in Riviera Beach Florida

40% Alcohol

Score: 93

Award: Gold Medal