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A Trinidadian Rum for Every Occasion

Using traditional distilling methods, Cane Run incorporates the same hearty and robust qualities intrinsic to this country's rum identity.
Cane Run Rum barrels, aged on the island of Trinidad.
Cane Run Rum barrels, aged on the island of Trinidad.

For many, a rum isn’t a true rum unless it comes from the Caribbean. After all, rum as we know it was originally distilled there in the 17th century, giving the people of the islands over 400 years to gradually perfect their distillation techniques. Each island of the Caribbean possesses a unique blending technique, giving their rums a signature aroma and palate strength that serve as a sort of identifier for rum connoisseurs.

While Barbados and Jamaica may be among the most well-known rum producers of the Caribbean, another country represents an additional powerhouse in rum production: Trinidad and Tobago. Although the two islands did not benefit from the initial boom in rum distilling that shook the Caribbean in the 1600s, they eventually developed a name for themselves as one of the rums used in Navy rum mixtures three centuries later, becoming an important component in the British navy’s traditional rum concoctions.

Catahoula's Rum Cannonball, a frozen daiquiri Catahoula's tropical-inspired frozen Rum Cannonball blends pineapple, falernum, lime juice, and Cane Run Rum. Photo: Sharon Pye Photography.

Of course, not every modern consumer of rum would be enthusiastic about swallowing something slogged back by sailors 100 years ago. Luckily, with Cane Run, there’s a way to work around that while still getting to experience the character of Trinidad and Tobago’s rum. Using traditional distilling methods, Cane Run incorporates the same hearty and robust qualities intrinsic to Trinidadian rum’s identity while giving it a smoother, mellower taste. With its hints of nougat and coconut adding a subtly sweet character, fans of both traditional and modern rum will find themselves drawn to Cane Run Estate Rum.

Drew Mayville is the Master Distiller of Cane Run Rum. Drew Mayville is the Master Distiller of Cane Run Rum.

Master Blender Drew Mayville says that one of his biggest goals in creating the recipe for Cane Run was versatility. “Because of its complexity,” he says, “Cane Run can be enjoyed neat, on ice, mixed with your favorite beverage, or made into a superior tasting cocktail. It shines through because of its perfect balance.”

To test Mayville's description, take a classic drink such as the daiquiri, and prepare a wide range of unusual variations. He thinks you’ll agree that this Trinidad rum is versatile enough to shine in any drink. As for the Master Blender’s personal favorite, Mayville is a traditionalist. “I prefer to drink it with Cola and lime,” he says.

Rum Cannonball

(Winner of Best Frozen Daiquiri at Tales of the Cocktail 2016)

  • 2 oz. Cane Run Rum
  • 4 oz. Pineapple Chunks
  • ½ oz. Falernum
  • 1 ½ oz. Lime Juice
  • 1 oz. Simple Syrup
  • ½ oz. Pea Flower Liqueur

Directions: Blend ingredients with 1 ½ cups of crushed ice.

Fall in San Francique

  • 1 ½ oz. Cane Run Rum
  • ½ oz. Fresh Lime Juice
  • ½ oz. Simple Syrup
  • ¼ oz. Buckspice Gingersnap Bitters
  • Freshly Grated Nutmeg
  • Ginger Snap Cookie for Garnish

Directions: Combine rum, juice, liqueur, and syrup in ice-filled shaker; shake. Strain into a chilled glass; garnish with nutmeg and ginger snap cookie.

Serpent’s Mouth

  • 1 ½ oz. Cane Run Rum
  • 1 oz. Honey Syrup (honey mixed 1:1 with boiling water)
  • ¾ oz. Fresh Lime Juice
  • 1 oz. Club Soda
  • ¼ oz. Angostura Bitters (also from Trinidad and Tobago)

Directions: Combine rum, syrup, and juice in ice-filled shaker; shake. Strain into chilled glass; top with club soda and bitters.


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