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 