Review: Sammys Beach Bar Rum
Sammys Beach Bar Rum was launched in Hawaii in 2011 and nationally 2012. It is a collaboration between Sammy Hagar and Mark Nigbur, the master distiller at the Haliimaile Distillery in Maui Hawaii. This is the distillery that creates Pau Maui vodka. It is crafted with Hawaiian grown sugar cane, not molasses like most rums use. The canes are harvested and then gently pressed near the distillery. The pressing extracts the first press sugar cane juice. The juice is fermented for five days. The master distiller hand distills the mash once in small batches using handmade pot stills. Sammy does not provide any information as to how long their rum is aged. The aroma is rubber, and bottled vitamins, with citrus, vanilla, and banana. The mineral water entry is joined by vanilla with a hint of banana. It builds to a citrus influenced peak with a hint of chocolate, and fades with a sprinkle of pepper and some heat before a dry latex finish. Because Sammy uses sugar cane instead of molasses, his Beach Bar rum has more of a cachaca flavor than rum. But unlike a lot of cachaca’s, Sammy’s is smooth enough to drink on the rocks.
Sammy’s Maui Mama
1 1/2 Oz. Beach Bar Rum
1/2 Oz. Coconut Syrup
1/2 Oz. Dark Rum
1 Oz. Orange Juice
2 Oz. Pineapple Juice
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Strain into a Punch Glass with Ice
Drizzle Grenadine
Made in Maui Hawaii
40% Alcohol
Grade 91 Award Silver Medal