Review: Canerock Rum
Canerock Rum is produced by Maison Ferrand, the makers of the Plantation Brand of rum. It is made from rum sourced from two iconic Jamaican distilleries, Long Pond and Clarendon. Long Pond has been distilling rum since 1753. Clarendon since 1755. The sourced rum includes a blend of pot still and column still rum aged up to 3 years in charred American oak barrels from Clarendon, and traditional pot still heavy rums aged 5 to 10 years from Long Pond. The rum is blended and individually infused with Caribbean coconut, Dried Madagascar vanilla pods, and Jamaican wild ginger. Once complete the rum spends a few months in Pedro Ximenez Sherry casks before bottling at 80 proof. The nose leads with cinnamon, floral vanilla, molasses, chocolate. Additional time brings out banana’s foster, shredded coconut, and Jamaican pot still esters. The sweet cinnamon and vanilla entry is joined by coconut and oak, building to a cocoa dusted, vanilla frosted coconut cupcake peak. It fades grape current and warm banana, and finishes with tart grape, vanilla, caramel, butterscotch, brown sugar, ginger, oak, and baking spice. Canerock is a spiced rum that doesn’t need to be mixed with a splash of Coke to enjoy.
Kingston Karma
1.5 Oz. Canerock
3 Oz. Coconut Water
.75 Oz. Fresh Pineapple Juice
1 Bar Spoon Simple Syrup
Shake With Ice
Strain Into an Ice Filled Glass
Garnish With a Slice of Grapefruit
Made in Rum Distilled in Jamaica
40% Alcohol
Score: 92
Award: Gold Medal