A Tale of Two Rums
History titles Rum as the first spirit of the New World and credits Christopher Columbus as its harbinger. Say what you will about Columbus, had he not visited the West Indies and left sugarcane (as well as disease and slavery) in his wake we would not have most of the delicious Rums we enjoy today. What you get with Cockspur Fine Rum is exactly what you see. Gold colored solution that is a winning combination of time, sugar, sunlight and water. Chemistry aside, Cockspur is priced at the point of affordability ($20.00 for a 750ML bottle of the Fine Rum, $28.00 for the VSOR 12) and created in a land so laid back and perfect for Rum making that the molasses almost ferments itself - Barbados.
Barbados is a prime Rum-making paradise - with only two seasons (wet and dry) the temperature neither drops below 70 nor goes above 88 degrees F - factors that are perfect for growing sugarcane and storing Rum. The rainy season ensures healthy cane growth and the dry weather provides warmth allowing the Rum to age smoothly rather than evaporating in humidity.
As with any good Rum, Cockspur is distilled from (Barbados) Island cane molasses, aged in white American Oak barrels, and brought to bottling strength with the rich coral filtered water of Barbados. Both column still and pot still Rums are used in the distillation of Cockspur, then bottled at 40% alcohol by volume. All of this makes Cockspur sip-able and cocktail ready, a promise that most Rums make but few deliver.
Drinking Cockspur Fine Rum is delightfully easy. If you want to pick up the opening aromatics try it neat in a chilled rocks glass. On the nose you'll encounter fresh brown sugar, slow roasted nuts and 1000 Island Summers. It finishes smooth with buttery hints of oak and 100 tropical nights. If a Rum cocktail is what you yearn, then I suggest the following:
BKNY Dark and Stormy
- 1 1/2 oz of Cockspur Fine Rum
- 1 oz. Sorel Hibiscus Liqueur (silver medalist in the 2013 NY International Spirits Competition)
- 5 oz. Ginger Beer
- Lime wedge
Pour the Rum over ice in a highball glass. Add ginger beer then top with Sorel. Squeeze in the lime wedge
The Older Sister: Cockspur 12 Rum
Transforming fine Rum into a premium Rum takes time, the right climate and a strong base. Thankfully Cockspur Rum hits all of those right out the gate. The 12 year is masterful blend of their young and old Rums (4 - 17 years) combined to hit all the right notes of a proper 12 year old Rum. In the bottle (and glass) you will notice what the aging process has done to Cockspur's color and flavor profile. We go from a golden brown to a deep copper/rich leather color. If you prefer soft-spoken Bourbons you'll find the Cockspur 12 to your liking. Aged in charred white American Oak barrels, Cockspur 12 has hints of vanilla, roasted pecans and pipe smoked tobacco.
With an aged Rum, neat in a chilled rocks glass is the best way to enjoy it. Or if you want to try some outside the box imbibing I suggest a twist on The Linstead:
- 1 1/2 oz Cockspur VSOR 12
- 1/2 oz fresh Pineapple juice
- 1 teaspoon of Pernod
- 1/2 teaspoon of fresh lemon juice
- 1/2 teaspoon of lime juice
- 1 cocktail cherry
Fill a cocktail shaker with ice. Add all of the ingredients except the cherry and shake well. Strain into a chilled Martini glass and garnish with the cherry.
Till next we drink!