Review: Brinley Gold Shipwreck Coconut Rum Cream
Brinley Gold Shipwreck Coconut Rum Cream was just released. Brinley also makes five flavored rums including Spiced, Vanilla, Coffee, Mango, and Coconut. The Brinley family has been crafting rum on St Kitts, since 2002. At 69 square miles St Kitts is the smallest country in the Western Hemisphere. Their Coconut Rum Cream is made with rum that is column distilled and aged for four years in oak bourbon barrels. Real dairy cream from New York and natural coconut flavor are blended with the rum before bottling at 30 proof. Read more 
Review: Bacardi Limon Rum
Bacardi Limon Rum was the worlds first flavored rum when it was launched in 1995. It is now one of 16 flavored rums they create with rum distilled in Puerto Rico. Their rum is made with molasses and a single strain of yeast, Le Levadura Bacardi that is fermented for 30 hours in closed fermentation tanks. The fermented molasses is split with some column distilled and some beer distilled. Each is aged separately in charred American white oak barrels previously used to age bourbon. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. Natural flavors are then infused before bottling in Jacksonville Florida. Read more
Review: Captain Morgan Cannon Blast
Captain Morgan Cannon Blast was just introduced. This brings the current Captain Morgan family of products up to 9. There have been many more limited release products, and I’m sure there will be more to follow. Cannon Ball is described on their cannon ball shaped bottles label, as an intensely delicious shot. This description, plus an ingredient list that starts with Captain Morgan rum, and includes a unique spice blend of Caribbean Citrus, with chipotle and jalapeno pepper, positions the product to compete with the cinnamon whiskeys, lead by Fireball. While rum is typically not thought of as a shooter, Captain Morgan hopes to change that. Read more
Review: Clement Mahina Coco
Clement Mahina Coco is crafted in Martinique at a former sugar plantation that was purchased by Homere Clement in 1887 when it went into bankruptcy during the peak of the sugar crisis. He made the investment to transform the plantation into a producer of Rhum Agricole. Mahina Coco is made with their Premiere Canne rhum. This rhum is made with juice from the first pressing of sugar cane and it is distilled once. The rhum rests for 9 months in a stainless steel vat and is slowly reduced with distilled volcanic spring water. Pieces of young coconut is soused in the rhum agricole before it is bottled at 36 proof. Read more
Review: Calico Jack Key Lime Rum
Calico Jack Key Lime rum is one of nine flavored rums Beam Suntory creates under the Calico Jack label. White Rock Distillery launched this line of rum and originally sold it without the Calico name. This line of rum was sold with the flavor ahead of the Jack name. Examples include Coconut Jack, and Mango Jack. In 1993 White Rock sold Calico Rum and Pinnacle Vodka to Beam. Calico Jack Key Lime is made with rum distilled in St. Croix at the same distillery where Cruzan rum is crafted. Natural key lime flavor is added in Frankfort Kentucky where it is bottled at 46 proof. Read more
Review: Bacardi Tangerine Rum
Bacardi Tangerine rum will be introduced later this month. I was able to get my hands on a bottle a little early. It is one of 16 flavored rums they create with rum distilled in Puerto Rico. They start with molasses and a single strain of yeast, Le Levadura Bacardi that is fermented for 30 hours in closed fermentation tanks. The fermented molasses is split with some column distilled and some beer distilled. Each is aged separately in charred American white oak barrels previously used to age bourbon. Once mature the rums are blended and filtered through a mix of charcoal made from tropical woods and coconut shells. Natural flavors are then infused before bottling in Jacksonville Florida at 70 proof. Read more
Review: Monkey Toasted Coconut Rum
Monkey Toasted Coconut rum was created by Zane Lamprey, the host of Three Sheets, Drinking Made Easy, and Chug. The name comes from a stuffed monkey he would hide somewhere in each episode of his TV shows. The first person to spot the monkey could make everyone in their viewing party take a drink. Not only did Zane use his own money creating the brand, he selected the rum, and the natural flavors. He even designed the bottle which reminds me of a little of the old Barrel of Monkeys container from my youth. Monkey Toasted Coconut is made with Caribbean molasses and it is distilled in column stills in Angostura Trinidad. The rum is aged in American oak barrels that were first used to age bourbon. The rum is then infused with natural toasted coconut and Caribbean spices before bottling at 70 proof. Read more
Review: Blue Chair Bay Vanilla Rum
Blue Chair Bay Vanilla rum was just released along with a seasonal Banana Rum Cream flavor. Vanilla joins their unflavored white, banana, coconut, and coconut spiced rums that are available year round. The brand is owned by Kenny Chesney, and the rum is distilled and aged in oak barrels at the West Indies rum distillery in Barbados. Natural vanilla flavor is added before bottling at a former Kodak plant in Rochester New York at 53 proof. Read more
Review: Blue Chair Bay Banana Rum Cream
Blue Chair Bay Banana Rum Cream was just released along with a Vanilla flavored rum. While Vanilla joins their previous four year round rum varieties, Banana Rum Cream is a limited release, following their Coconut Rum Cream which was offered last fall and winter. It is crafted with their white rum that is distilled and aged in oak barrels at the West Indies Rum Distillery in Barbados. Real cream and caramelized banana flavors are then blended before bottling at 30 proof. Read more
Review: Selvarey Cacao Rum
Selvarey Cacao rum was introduced in 2014 along with a white rum. It is co-owned by three brothers and Bruno Mars. Selvarey is crafted with sugarcane grown in the small town of Pese Panama. The sugar cane is pressed through rollers and boiled. The raw sugar is removed creating a grade A molasses. A natural yeast derived from pineapple is added. A four column copper still built in 1922 is used before the rum is aged for five years in American White Oak barrels previously used to age bourbon. Pure water and Panamanian cocoa is added before bottling at 70 proof. Read more