Review: Key West Chefs Green Coconut Rum
Key West Chefs Green Coconut Rum is crafted at Key West’s first legal rum distillery since Prohibition. The distillery was founded and created by Paul Menta and Tony Mantia in 2012. It is built on what was originally Jack’s Saloon in 1900. In 1903 it became a Coca Cola bottling facility. Paul considers himself a chef first and a distiller second so their process is called chef distilled. Green Coconut is one of several flavored and spiced rums they currently create, that include Key Lime, Cuban Coffee, Spiced, Devil’s cinnamon, and Vanilla Brulee Dark Rum. Each of their flavored rums start with their original white rum base made from crystal demerara Florida sugar cane. The rum is distilled six times. The unaged rum is blended with coconut water and oils from green coconuts sourced from southern Florida and the Keys and a minimal amount of Florida cane sugar. Nothing else is added before bottling at 80 proof. Read more 
Review: The Devils Own Coconut Rum
The Devils Own Coconut rum is one of 18 rum varieties crafted at Stillwagon Distillery in Coos Bay Oregon. Rick Stillwagon started the distillery in 2013 with a custom built still crafted by Rainer Distillers. They also produce vodka and whiskey at the distillery. Each of the rums start with their silver rum base made from American black strap molasses and cane sugar sourced from Texas and Louisiana. The spirit is fermented in a repurposed stainless steel milk cooler in 500 gallon batches. The rum is twice distilled in a reflux still with a double column. After distillation the rum rests in stainless steel barrels. It took Rick Stillwagon two years to perfect The Devils Own Coconut Rum. 100 pounds of flaked coconut is infused in the 160 proof silver rum base to make 130 gallons of rum. The rum is lightly filtered to remove the flaked coconut. Cane sugar is added to balance the naturally bittersweet coconut flake prior to bottling at 80 proof. Read more
Review: Recipe 21 Coconut Rum
Recipe 21 Coconut Rum is made in Rochester New York by LiDestri Spirits. LiDestri contract bottles and private labels more than 100 different brands of alcoholic beverages for company’s including Blue Chair Bay Rum. They also produce their own line of spirits under the Roc House Brands umbrella. Recipe 21 has a full line of spirits including several vodka’s, whiskey’s, tequila, rum, gin, and liqueurs. Besides the Recipe 21 Brand, Roc House owns and produces Cask & Crew Whiskey, Nativo Rum, Mu Coffeehouse Cocktails, Tuttobello Limoncello, and LiDestri Pink Lemon Liqueur. Roc House Brands received Impact’s Hot Prospect Award given to brands that achieve at least 15% depletion growth for 2017, and 2018. Recipe 21 Coconut Rum is made from a rum base distilled in Puerto Rico. Coconut flavors are blended before bottling at 42 proof. Read more
Review: Boracay Coconut Rum
Boracay Coconut Rum was recently released for sale in the US. It is made in the Philippines by Tanduay. Tanduay has been producing rum since 1854 and they are currently the worlds largest producer of rum. Yes they sell more rum than Bacardi and Captain Morgan. Tanduay also released Boracay Cappuccino Rum. Boracay is named after the Philippines world famous island and beach. Boracay was awarded as the worlds best island in 2012 by Travel and Leisure, and again in 2014 by Code Nast Traveler. Boracay translates to white cotton for the white sugary sand found on the island. Boracay is made from their white rum base made from island grown Asian Heirloom sugar cane. It is fermented for twelve hours before it is distilled. Natural and artificial flavors and caramel color are added before bottling at 50 proof. Read more
Review: Seaspirits Coconut Rum
Seaspirits Coconut Rum is one of four rums crafted in Woodinville Washington, near Seattle by owner and Master Distiller Kurt Wettlaufer. The others include a Silver, Spiced, and Barrel-Aged rum. Kurt also makes a vodka distilled from cane sugar. Seaspirits Coconut starts with their Silver rum base made from dark molasses from Central America. The molasses is fermented with a proprietary yeast designed specifically for rum, and nutrients from Australia. While few distillers add nutrients in the fermentation process, the nutrients keep the yeast alive longer developing a better flavor profile. The spirit is distilled in a custom 1000 liter 16 plate Kothe pot column hybrid still built in Germany. Reverse osmosis purified water from Washington is blended to reduce to proof. The rum is minimally filtered. Six different sources of coconut flavor, including two toasted coconut flavors, and a hint of vanilla are blended with the silver rum base before bottling at 80 proof. No added sugar or colors are added. Read more
Review: Lady Bligh Coconut Rum
Lady Bligh Coconut Rum is made by Luxco with rum imported from the Caribbean. Natural flavors are added before bottling at 50.5 proof in Missouri. They also produce Lady Bligh Spiced Rum, and Lady Bligh Cherry Spiced Rum. The brand is named for Mary Elizabeth Bligh, the daughter of William Bligh. Yes he is the same William Bligh who was the Commander of HMS Bounty in 1789 when the famous Mutiny on the Bounty occurred. Years later he was appointed Governor of New South Wales in Australia. He soon initiated a law prohibiting the use of spirits as payment for goods. This led to the Great Rum Rebellion of 1808. Bligh’s daughter Mary Elizabeth was so ashamed of her fathers rule she led a band of rebels to reclaim the peoples taxes, possessions, and their confiscated rum. Read more
Review: Mr. Toms Spirits Coconut Rum
Mr. Toms Spirits Coconut Rum is made in Fort Myers Florida at the List Distillery. The distillery was opened by the wife and husband team of Renate and Thomas List in 2015. Renate and Thomas are originally from Austria. Renate is a decedent of the Jagermeister family. The distillery crafts 6 rums including a White, Dark, Spiced, Key Lime Pie, and Apple Pie flavor, and 3 vodka’s including a Sugar Free, Orange, and Grapefruit flavored vodka. They also produce a couple of gins, whiskeys, bourbons and liqueurs. All Mr. Toms Spirits are mashed, cooked, mixed, distilled, and bottled onsite. Their Coconut Rum starts with their White rum base that is distilled from brown sugar. It is distilled in small 260 gallon batches. The sugar is purchased from local farms. The white rum base is infused with fresh coconut flake and coconut water and is bottled onsite at 42 proof. Read more
Review: Bounty Coconut Rum
Bounty Coconut Rum is now available in the US. It is produced by St Lucia Distillers. The distillery is located at the Roseau Sugar Factory in the Roseau Valley on the Islands largest banana plantation. Bounty Coconut is made from the Bounty White Rum base. The white rum base is a blend of double column distilled rums from Guyanese molasses. The rum is aged in ex-bourbon casks for 2 years. The wood colors are filtered after blending. Coconut extracts and sugars are macerated with the rum. The rum is brought down to 50 proof with pure distilled water and sugar. Read more
Review: Whistling Andy Hibiscus Coconut Rum
Whistling Andy Hibiscus Coconut Rum is crafted in Bigfork Montana. It was one of the spirits that was released when the distillery opened New Years Eve 2010. Whistling Andy is named after the father of Head Distiller and Owner Brian Anderson. Currently the distillery also produces whiskey, gin, and vodka. WA Hibiscus Coconut starts with their white rum base made from high quality blackstrap molasses and first cut cane sugar sourced from a small farm in Brazil. The spirit is fermented with Lalvin V1116 (K1) yeast and distilled in a custom made Vendome Pot Still made in Louisville Kentucky. Dried Hibiscus flowers sourced from Egypt and Coconut are steeped directly into the rum base. No artificial colors or flavors are added before bottling at 80 proof. Read more
Review: Seacrets Coconut Rum
S
eacrets Coconut Rum is made in Ocean City Maryland. Owner and Founder Leighton Moore opened the distillery June 29, 2016. Leighton grew up in the Hospitality industry. At 15 he was responsible for the day to day operations of the family business at the Gateway Motel in Ocean City. Inspired by his many trips to Jamaica Moore opened Seacrets Bar and Restaurant June 29, 1988. Seacrets has since grown, becoming one of the largest entertainment resorts in the US featuring 18 bars, 7 performance areas, a casual dining restaurant, a boutique, a radio station, and Seacrets Distillery. The 12,000 Square foot distillery currently produces whiskey, gin, five vodka varieties, and four rums. Seacrets Coconut Rum starts with their white rum base made from a blend of two high grade molasses, and fermented with American yeast. The rum is double distilled. All natural coconut flavor is blended before bottling at 60 proof. Read more