wood….spices….molasses….leather….oh my what flavors!
Here`s a 24 year old rum from Guyana by Our Rum and Spirits which isÂ an independent German bottler that all of a sudden ended up in my hands! you know i love demerara rums very very much! couldn`t wait to take a sip of this….
I had never heard of Our Rum and Spirits until now, they are a German independent bottler since 9 years that had 2 rums in the beginning and now have 30 rums. He opened a restaurant in 2011,Â Gasthaus im BrÃ¼hl in the town of Hildesheim where they offer rum and fruit brandy tastings.
After being asked if they had rums to sell they started to sell rum from Guyana since june last year. The first batch was Diamond 2003-2014 which now is sold out. It was 60 bottles of 62.5 % ABV demerara rum. Only 3 bottles remain in the restaurant.
And then in december 2014 a load of 100 bottles of rum from Barbados came (43%) which are 48 euros each plus a barrel of this 24 year old demerara rum (61.2 %) , 178 bottles at 110 euros each.Â The demerara rum is not colored or cold filtered.
Grab it while you can!
This rum was first aged in Britain and came to Germany in 2013.
The barrel is marked MEV which stands for Maine Rum Enmore Versailles which tells us that still the rum was produced in was the Versailles still which is a pot still – itÂ once belonged to the Enmore Distillery.
The Versailles still was first moved to the Enmore Distillery, and then was further moved toÂ the Uitvlugt Distillery in 1993Â and later again in the beginning of 2000 whenÂ Uitvlugt was closed to the Diamond Distillery, where the still is operatingÂ today.
The history of the Guyana sugar estates and their stills is a bit complicated….especially since a lot of information is incomplete or lacking, nevertheless…because of that thereÂ´s an air of mystique surrounding the demerara rumsÂ and it will most likely continue toÂ stay that way.
But in short, during the hey day of sugar production in Guyana there were something in between 200-380Â rum distilleries, that was in the 17th century when almost every sugar estate had their own distillery and then they were slowly declining over time into the mid 18th century and until the turn of the century when only 64 were left.
Then in the 70s only 3 remained, and that was Diamond, Enmore and Uitvlugt out of whichÂ Diamond Liquors (Diamond Distillery) and Guyana Distillers (Uitvlugt Distillery) were merged into Demerara Distillers Limited, the DDL which today isÂ the only operating distillery left in Guyana and are mostly known for the El Dorado rums but also sell rums in bulk to private bottlers, like Our Rum and Spirits and the 24 year old demerara rum which i`m reviewing now.
Now on to the review!
In the nose: it`s a deep barrel nose with wood, tropical fruits, leather, apricot, molasses, burnt sugar, hints of vanilla….
In the mouth: Oh wow….so many flavors! the wood flavor is deep without being so much wood that it totally overpowers everything else which sometimes can happen with very old rums, but deep! and it`s bordering the line. It tastes like “an old pirate ship”! hints of leather, dark molasses, apricot, raisin and plums, tropical fruits, orange peel, itÂ´s thick and rich – itÂ´s a woody flavor explosion….but to me there is something very satisfying with these deep rich flavors of very old rums.
Seeing to that thereÂ´s very fewÂ bottles of it i`d advise you get one if you can, it`s a good rum and for a demerara rum lover, you need this. Their online shop will be open in about 2 weeks from now, keep an eye open!
This infused rum has as a base white AOC rhum agricole from Martinique and has been aged for 8 months in sauternes casks before being infused with red labelled Victoria pineapples from RÃ¨union Island.
The red labelled Victoria pineapples are a high quality and rare product, cultivated and chosen under a very selective way. The standards of this variety of pineapples is very high in terms of cultivation and final results.
The 70cl bottle of this CuvÃ¨e (32% abv) are labelled with a white and gold label with the logo of the group on it and this bottling Â will be presented and sold exclusively at the shopÂ Christian de MontaguÃ¨reÂ in Paris, starting at 2 (14h) o`clock sharp! What a rhum arrangÃ¨ is you can read here and here you can read about Rhums de CÃ¨d, amazing flavored/arranged rums made by CÃ¨dric BrÃ¨ment.
I was lucky to get a little sample for pre-review and let me tell you this is some really nice stuff! the lush tropical and sunny fragrance of ripe pineapple is the first that hits me when i open the little bottle….
The taste is rich, floral and fruity, sweet and herbal, and the notes of the rhum agricole is in the front while the lush sumptuous and almost decadent pineapple is lingering in the back. It`s total sweet harmony…and it definetily makes me want to own a bottle….lucky are those who can go there and buy one!
CÃ¨dric BrÃ¨ment is a master of his art!
The rum will be sold for 36 euros and you read aboutÂ the event on the Facebook page
From a distillery in st Catherine, JamaicaÂ is this pot still rum hailing but it has also spent time in Rum Nation`sÂ Oloroso sherry casks, so it`s aÂ 8 yo pot still rum with 50% Oloroso sherry finish.
It was distilled in 2006 and bottled in 2015.Â Aged in ex bourbon barrels in Jamaica for 7 years and one additional year inÂ 1st fill ex sherry Oloroso top quality cask in Piedmont.The rum isÂ 50% ABV or 100 proof and the residential sugar is (g/l):10.
The result is a well balanced and not overly sweet rum with notes of dark raisins, spicy cinnamon and cloves.
Rum Nation is a rum company based in Italy created by Fabio Rossi in 1999. Fabio travels around the Caribbean and Americas to find the best rums he can find and release in limited editions and as of today Rum Nation has a quite wide array of premium rums in their portfolio.
The bottle which IÂ find to ve very nice, has the characteristic stamp on it â€“ the stamp on the bottle is due to Fabio Rosso being an avid stamp collector in younger yearsÂ and now adding a touch of class to the bottles with the stamps and a nod to the country of origin â€“ which IÂ find lovely.
A very nice touch!
So how does this rum taste? let`s find out….
Color and nose: The color of the rum is golden amber and it has a very estery fruity nose with hints of spice and light wood. ThereÂ´s also something i cannot put words on but itÂ´s sort of funkyÂ in a good way.
In the mouth: HereÂ´s that punch of Jamaican funk again same as in the nose and with hints of spice like cinnamon and raisin, followed by sultry tropical fruitiness, banana peel, rich, creamy, aromatic, oaky.
It has got some fire which is tamed by refinement, maybe from the Oloroso casks, itÂ´s like a mix of estery Jamaican funk and refined oak washed in tropcial fruits and spices. The result is very sippable, very enjoyable and it sure must make a great daiquiri!
It has a long finish and after taste and itÂ´s not dry but neither is it too sweet.
Chocolate pairing: Rum Nation suggest Valrhona Caraibe which is balanced, creamy and velvety which the rum also is so they pair very well together.
I also tried the creamy chocolately Jivara with excellent results 🙂 Jivara which added some ultra creaminess to the taste experience.
This thing about Rum and chocolate pairing…I could get addicted to it 🙂
Jamaican Rum BarrelÂ
0.75 oz fresh lime juice
0.75 oz grapefruit juice (yellow)
0.75 oz pineapple juice (unsweetened)
0.75 oz sugarcane syrup
2 oz Rum Nation Jamaican 8 yo Rum
Dash Angostura bitters
Shake with ice and pour into a rocks glass filled with crushed ice.
Garnish with a tropical orchid and a rock candy swizzle stick (or other swizzle stick)
Final thoughts – iI can really recommend this rum to anyone, both the rum and the Valhrona chocolates! the rum can be both sipped and mixed without any problems in the world.
â€œLa ConfrÃ¨rie du Rhumâ€ is a french rum forum on Facebook where everything rum/rhum/ron is discussed and was created by Benoit Bail in early 2013.Â The members are all rum lovers and professionals from the industry (salesmen, producers, distilleries, bottlers, barmen/women etc) from the rum world.
In this very active group everything about rum is discussed, and pictures, rum reviews, websites and ideas are shared almost round the clock and in the past 18 months the group has grown rapidly.
On the label it says distilled in march 1998 and imported to Germany in sept 2013, and it was extracted from the barrel in nowv 2014 and bottled in january 2015, it`s 42% ABV or 84 proof. There`s 156 bottles being made so itÂ´s a limited edition.
The bottle bears the typical red vax seal made by Benoit Bail like the first CuvÃ¨e #1.
Color and nose: Deep golden amber, itÂ´s a rich a bit darker hue than just brilliant gold. The nose is light and fruity with a hint ofÂ apricot, something i cannot defineÂ and wood.
In the mouth: the taste is a total surprise to me, itÂ´s dry and astringent in a very pleasant way with lots ofÂ oakyÂ wood, a littleÂ bit ofÂ tropical fruit, sugarcane, licorice and spice. It`s a very sippable, pleasant rum.
I was so surprised at itÂ´s dryness because the nose did not reveal that at all, the nose was more like promising of a fruity semi sweet rum but nothing like that! here the oak dominates with a very dry finish! itÂ´s definitely a good rum, well worth aquiring if you can…
With 156 bottles and first come first serve for over 5000 members…I better be alert like a cobra andÂ hope to be online the day and time when they let go of this beast!
Thanks to Benoit Bail,Â Vincent Bidault de Villiers and Jerry Gitany for creating these rums for the members of La ConfrÃ¨rie du Rhum!
When I went to a rum tasting at Renbjer & MagnussonÂ recently, there was one that kicked it and stood out…. and the star of the show was the Gunroom Navy rum! – it`s their own creation/brand – gunpowder proof, strong and bold in the flavor, it`s a blend of rums from Guyana, Jamaica, Trinidad and Barbados.
Known as â€œNelsonâ€™s Bloodâ€ rum was introduced to the service in the West Indies as a substitute for beer and brandy.Â There are two things to remember about navy rums. One is the strength. Navy strength is a spirit that has to be of high strength, over 57% alcohol.
There is also gunpowder strength which became the new navy strength at 54.5% and there is navy rum which traditionally wasÂ made from any rum bought from a distillery then blended back in the UK for sale to the navy. The rums could be from a single island, or blends. Because Guyana and Jamaica supplied most rums to the UK most navy rums had their country on the label.
The GunRoom Navy Rum is 65% ABV or 130 proof, which is a bit above what is defined as navy strength.Â ItÂ is said that in the old navy days sailors would â€œproveâ€ theÂ strength of their rum rations by checking that gunpowder doused with rum would still burn (thus verifying that rum was at least 57% ABV.)
This rumÂ was distributed to sailors with one serving around midday and one late afternoonÂ – called a tot. While rations were later cut several times over a period of time, before finally being abolished in the 1970s, (known as the “black tot day” that original proof test defined what we know today as Navy Strength rumâ€”strong, potent overproof and powerful.
Nose: Wood, leather, raisin and sugarcane…dried tropical fruit peel, vanilla, toffee and spice.
In the mouth: It`s a strong and robust rum with quite a bit of wood, smoke, molasses and banana, tropical fruit,Â dark fruits and spices. It reminds me of a darker version of Smith and Cross. It`s bordering to rough but not in a bad way, itÂ´s not harsh. If you like strong rum you`ll like this.
It feels like this rum could kick any cold to the moon…..and it really warms the chest.
A few drops of water opens up more fruitiness and mellows it down a bit. ItÂ´s a great rum for mixed drinks and especially well suited for tiki drinks, i think it can stand up to most mixers and juices. ItÂ´s ok to drink neat as wellÂ but itÂ´s not for the faint of heart (or mouth) this is a rum for lovers of rums with attitude!
Navy GrogÂ Â (my version for GunRoomÂ of Trader Vic`s from Martin Cate)
Shake together and strain into a rock`s glass with crushed ice, garnish with either a lime shell, a sugar swizzle stick or a ice cone and maybe a tropical orchid…
The ice cone is made with Beachbum Berry`s ice cone mold theÂ Navy Grog Cone Kit and it works just fine! easier than the old way of doing it by using a pilsener glass! it can be purchased at Cocktal Kingdom.
The next is the classic Trader Vic`s Mai Tai which with rums like this one can become strong and wild…
Traditionally since the 17 year old Wray and Nephew rum was gone the Mai Tai has been mixed with two rums but i also like Mai Tais mixed with just one rum, if that rum has full potential and the rum has some Demerara or Jamaican pot still rum in itself or in the blend.
In this blend i get four different rums in my Mai Tai.
GunRoomÂ Mai Tai
2Â oz Â GunRoom Navy Rum
1Â oz fresh lime juice
0.5 oz Pierre Ferrand Dry Curacao
0.25 oz sugarcane syrup
0.25 oz orgeat
OR you can use 0.5 oz orgeat and omit the syrup, it`s tasty too…
Add 5 dl/2 cups of crushed ice, andÂ shake 10 seconds. Â Pour unstrained into a double old-fashioned glass. Sink your spent lime shell in the drink, and garnish with a mint sprig.
Final thoughts: If you can get the GunRoom Navy Rum and like strong rums and/or Tiki and tropical rum drinks, you should get yourself a bottle!
If you`re on Facebook in the Rum and Tiki crowd or if you are in Tacoma up in Seattle you might not been able to miss that thereÂ´s a real tiki drink, rum afficionado and fire wizard residing at the Tacoma Cabana inventing the most amazing flaming tiki drinks with a great rum selection on hand – his name is Jason Alexander.
I count myself lucky to be one of his friends because not only is he a great guy but the inspiration he throws around is affectuos and his drinks and especially the flaming ones are a feast for the eye and mouth (but i have yet to go all the way to Seattle and try them in person) we been talking drink recipes for quite a while and he really have developed a style of his own.
When i saw allÂ his amazing concoctions with mouth watering descriptions and fantastic photographs both on instagram and facebook i got curious, what is his story? how did he start with all of this ending up owning his ownÂ tiki bar? How about this obsession with strong rums and fire?
So i went and asked him a couple questions:
Â Â Tell me, how did you get into tiki and tiki drinks, how did it all start?
I got into tiki and the drinks when I first went to the Okolemaluna Tiki Lounge in Kona, Hawaii. After having artificially flavored sugar sludge Mai Tai’s and not knowing the history of the drink, my life was transformed that day that I stepped inside that little tiki heaven. I’ll never forget that first Mai Tai and Zombie. These were legit drinks and I had to know the story.
Â Â What are the greatest influences in tiki that have affected you the most?
My influences for tiki is pretty dynamic. I can find inspiration almost anywhere. That being said, I enjoy Donn the Beachcombers drinks the best. I like his style and the way he went about creating a drink. He always tinkered with his recipes and I’ve developed that habit too.
I’m almost always never satisfied with some of my recipes.They can always be better or built in a different manner. I admire the way Donn blended various styles of rum together to create a unique drink. I honestly never knew about these other guys doing tiki bars. I had never heard of any of them before this. It was me, Beachbum Remixed and the Beachcomber. That’s how it started.
Â Â You are obviously obsessed with fire….and are quite the fire artist with flaming tiki drinks, how did that happen?
I’ve always been a little bit of a pyromaniac my whole life. I can sit and watch and play with a proper fire for hours. My obsession with lighting drinks on fire started shortly after the cabana opened. I could make a decent drink, but my garnishes left something to be desired.
I thought what could I do that nobody else that I knew of was doing as far as garnishes went. Fire was the immediate answer. So I set out on a mission. Did a little research and some trial and error until you see what you have now.
I wanted big flames and sparks. I wanted guests to feel slightly afraid for a moment until they had a sip of their drink and it immediately took them back to paradise. Most of the ridiculous fire rigs just come to me. I don’t know how or why, but they just do.
Three dots and a dash….
I try and match them to a drink or a drink to the garnish. Just depends. I also won’t garnish a drink until the drink is solid or I won’t make the drink until the garnish is ready. You get it all or nothing. I’m only going to give you my best. Always. I think everybody on Instagram helped push me to develop bigger fire rigs too.
I got a lot of great response from it and I wanted to see how much I could push the envelope. I make the rigs for my guests too. Most of the drinks you see on my feed or not regular menu items.
So you never know what you’re gonna get when you walk in the door. Some stuff is super labor intensive to make so, depending how much extra prep time I have will dictate what I can make that day.
Â Â Where is most of your drink inspiration coming from and what is your mission?
Most of my drink inspiration comes from the life I’ve lived and the non tiki things around me. HP Lovecraft has been a huge motivator for me. I like to think that tiki could have a dark side. Music has been a factor in what I create too. Bands like Nile and Devildriver have had a hand in helping theme out drink for me. For example my Necromancer of Fiji was inspired by the Nile song The Essential Salts.
There was an old thrash band in the 90’s that I used to listen to called Sacred Reich. Their song Surf Nicaragua came on the radio as I was driving to work and I wondered to myself what it might be like to Surf Nicaragua and what that drink would taste like. So I made one.
My time as a US Marine as influenced some drinks as well like my Golden Shellback, Drunken Helmsman and Sea Grave. A Golden Shellback is a person who has crossed the international dateline and there equator at their point of intersection. I happen to be a golden shellback and always wanted to make a drink that tasted like that.
My mission is to make and remake tiki drinks. Some of the old ones needed a breath of fresh air. Some are way too sweet, way too tart or just very one dimensional.
I like to take an old recipe and rework it a little bit while still staying true to the drink. From that comes my original creations which I would like to take to the darker more sinister side of tiki that doesn’t quite exist yet. We’ll see how that goes.
Â You use almost only rum at your bar, why?Â and whichÂ rums do you prefer the most?
When I opened the cabana I knew that I wanted to put a wall of rum up because most people who go to Hawaii expect rum over there and there is very little. At least on the Big Island which was 99.9% of my exposure. Keep in mind that this was before I had any idea of tiki bar history. I wanted my place to be very rum centric while trying to give rum and tiki drinks a good name again.
I feel like you can go to any bar and see a good, diverse selection of liquors except rum. There is always the usual suspects of Captain Morgan, Bacardi and Malibu, but there never was anything beyond that at most places here. I wanted to overcompensate for that by carry a vast array of rum while only carrying two of everything else. I do have a decent liqueur collection because that goes without saying.
Basically in use the rums that are gonna make my drinks taste the way I want them to and make them taste the best. Currently in my well and what In use to make the majority of the drinks on the menu is: Plantation Overproof, Original Dark, 5 year and 3 Star rounded out with Coruba Dark, Bacardi 8 and El Dorado 5 year.
I probably over use the Jamaica, Trinidad and Guyana combination as well as Guyana and Trinidad pairing, but they all work so well together. I also use and abuse any rum that speaks to me like Lost Spirits and anything over proof. I should probably use more agricole. I hardly use any of it for some reason.
Â Â Tiki can be a lot of things to different people, what does it mean for you?
Tiki means to me…to have fun. Not take things so seriously. Let loose. Live in the moment. For me tiki is play time. I get to help fulfill peoples fantasies of escapism for awhile. I get to facilitate all these drinks for tiki people that they always hear about, but are not able to always make at home or have the ability to. I get to be that guy for the tiki crowd and it is a tremendous honor.
Â Â The best tiki bars you have been to are?
The best tiki bars I’ve been to….every tiki bar I’ve been to and will go to is the best. I can always find something I like about a place. It’s not always about how cool and inventive the drinks are or how legitimate the decorations are and how much money you dumped into the place to make it hip and trendy.
It’s how you’re treated when you walk through the door. The best tiki bar could be the one that can only serve me a rum and coke while having the only thing tiki about the place being the bartender wearing an aloha shirt, but they made me feel like I was in the right place and that is what makes a bar the best.
Â Â How do you see the future for tiki culture and tiki drinks?
I see the future of tiki expanding rapidly. Most bars nowadays have a tiki night. I think tiki drinks are the perfect drink to bridge the gap between your sports bar/chain restaurant bar and the hardcore cocktail bars. I think tiki drinks, if done right, can appeal to a lot of different people.
Â Â If you can pick one drink to try to convert somebody into tiki drinks, which one would it be?
If had to pick one drink to convert people over to tiki drinks, which one would that be? I don’t think I could pick just one. If I had to, I’d pick the Zombie without a doubt. To me that is everything that tiki is. Strong, flavorful, complex, not one flavor dominates but some how they all come together has one harmonious intoxicating note. But not everybody likes a Zombie and it can quickly turn people off from the whole experience.
You have to quickly read an inexperienced quest and get them into a tiki drink that suited to them so that they won’t think that all tiki drinks are too strong or too sour or too sweet or just too odd. There is a perfect tiki drink for most people. You just have to take a second and try and make that match. Luckily, most people will give you a second chance.
Â Â And what would you serve somebody who has had them all and is looking forÂ something new and different?
If I had to serve a tiki professional something new that they’ve never had before, I think I’d serve them one of my originals like the Golden Shellback or the Drunken Helmsman. Or maybe one of the classics that I’ve tweaked a little bit. You may have had a shrunken skull before, but you haven’t had my shrunken skull yet. Seriously, you need to try my shrunken skull.
Thank you Jason!
And to show off a few of his amazing drinks – Â here are some pictures and recipes byÂ Jason to stirÂ your appetite and if you can, head over to Tacoma Cabana and have one or a few of these incredibleÂ drinks!
A warning though…if you keep scrolling thereÂ´s a chance you gonna get VERY VERY thirsty! the rest of this post is nothing but a BIG dose of tiki drink p*rn!
Looks so tasty! i`m sure sure the moai in the aquarium agree 🙂 and the awesome tiki mug is created by Rob Hawes aka “Tiki Rob” who owns Maui Tiki Tours and makes awesome tiki mugs on Maui!
Jason`s take on the Krakatoa drink from Remixed page 58. So,” We’ll depart Sumatra on board PanCannibal Airways and take a trip to KILAUEA!!!
Bitters, Dons mix, passion fruit juice, lemon juice with coffee liqueur, amaro, falernum, apricot liqueur and then further fortified with Jamaica, demerara and overproof rums. Don’t forget the float of cold Kona coffee. See you on top of the volcano!!!!
Â Â Â Â Â
“You may have had a shrunken skull before, but you haven’t had my shrunken skull yet. Seriously, you need to try my shrunken skull”Â Â Â
A Cabana Fogcutter…with Lost Spirits Polynesian Inspired Rum.
HereÂ´s a whole load of Cabana Rum Barrels! aren`t they pretty?
Cabana Rum Barrel!Â Four juices including lilikoi, special blend of barrel spices and a meticulous blend of Jamaica, demerara, Barbados and Trinidad rums.
It’s the perfect combination of ingredients that isn’t too sweet, not too sour with just enough spices for added depth and the right amount of rum to kick you in the ass!
And a Flaming Rum Bowl for two…
“If it’s not on fire and Overproof, then why are you drinking it?” 🙂
The Necromancer of Fiji….
Black salt, black strap bitters, Donns Mix, lime, lemon, lilikioi, falernum, orgeat, Swedish Punsch,Â Campari, grenadine and a blasphemous blend of rum sure to make a Zombie crawl back into its grave!
Pinch of black lava salt
4 dashes black strap bitters
12 drops absinthe
1oz Donns mix
1oz passion fruit juice
1/2oz Swedish Punsch
1 1/2oz Lemon Hart 151
1 1/2oz Plantation Overproof
1oz Plantation 3 Star
Flash blend for 5 seconds with two cups ice
Pearl Diver`s PunchÂ Bowl for Two…
Pearl Divers Punch Bowl! Lime, orange, pearl mix, falernum and rums.
Stiggin’s Jungle Fancy with lime, lilikoi, Campari, falernum bitters andÂ Plantation rums Stiggin’s Fancy Pineapple Rum. “You can take the bird out of the jungle…”
“War Bird” – Just look at that garnish….
Inspired by Cocktailwonk ‘s post “The Jungle Bird Goes to War” (where you can see the the original recipe) Â Jason made this take on the Jungle Bird that Cocktailwonk hadÂ dubbed WAR BIRD!!!!Â -Â lime, lilikoi, campari, pineapple and Lost Spirits Distillery Polynesian Inspired Rum.
I`m thirsty….and if you are not thirsty by now you might just stop reading my blog…. 🙂
Pieces of Eight…with eight pieces of pineapple hearts…brilliant!
He even made his take on my “Drunken Missionary” which was in my review of the Lost Spirits 151 Cuban Inspired Rum and his looksÂ soooo much nicer! that purple orchid with that deep sea green….wooow!
0.5 oz fresh lime
0.5 oz honey syrup ( add liquid honey to simple syrup, warm it up a bit, stir and set aside to cool)
0.5 peach liqueur
1 oz Lost Spirits 151 Cuban Inspired Rum
1.5 oz pineapple-coconut juice
Muddle mint with lime juice and honey syrup, add the rest of ingredients and shake it ice cubes until the shaker frosts on the outside, then strain into a tiki mug filled with crushed ice.
Garnish with a fresh and spanked mint sprig or two, a couple speared maraschino cherries and lime triangles and grate some nutmeg on top and enjoy!
-Â 1 oz lime, 1/2 oz maple, 1/2 oz falernum, 1/2 oz Amaro Meletti, 1 1/2 oz Plantation Overproof….
The Arkham Lapu Lapu…looksÂ mystic….like it has some superpowers…or maybe it is YOU that will get some mystic superpowers when you drink this?
Ed Hamilton Ministry of RumZOMBIE PREACHER! can i have one of these please?
The Blackest Black Times Infinity Daiquiri…Lemon Hart 151, Mauby Liqueur and just a small squeeze of lime.Â A drink that was made on Black Friday.
Coconaut Re-Entry, looks delish doesn`t it?
Demerara Dry Float, served up.
A Shrunken Zobie Fugu, served on a plate like a dish…
Lovely Tacoma Rum Barrels! i think i could have them all!
Da’ Beachcomber tiki mug created by Scott Taylor aka on Instagram as Tikipop! he lives on Maui and makes outerwordly tiki mugs, well worth checking out! such attention to detail and craftmanship….
Da’ Beachcomber looks happy 🙂
Jason`s beautiful version of my Guyana Zombie!
Mr Bali Hai….as cool as ever, comes loaded with fire and goodness!
Moai flask by Van Tiki and tiki shot glass by Scott Taylor.