6-9pm | Friday, December 9th, 2016
This week join us for a taste of the Caribbean!
Monkey Rum is distilled 100% from Caribbean Molasses. The source of our rum is from deep in the South Caribbean where the ideal situation exists for aging rum. Both rums are barrel aged and then blended with only natural ingredients that results in both smooth taste and clean natural finish.
The dark rum, Monkey Spiced Rum is aged for up to 3 years in ex-Bourbon Barrels and the light rum, Monkey Rum with Toasted Coconut is aged for up to 1 year in the same ex-Bourbon Barrels. The barrels make the rum softer and as a result, we don’t add the extra sugars that are often used by our competitors to mask the alcohol burn. The barrels also impart a hint of color which is why our toasted coconut rum has a slight coloration.
Zane Lamprey and spirits creator Ian Crystal selected the rum blend drawing from over 30 years of combined experience in creating beverages and spirits. Zane spent the last 15 years as an independent spirits expert hosting International Television programs and spirits culture events, while Ian led the development of over 40 new brands and products in the spirits category.
Our Toasted Coconut rum features a natural toasted coconut mouth feel, combined with smoked hickory “notes” blending well with the fresh coconut flavors. Our Spiced Rum features cinnamon, blended with vanilla and buttery caramelized flavors. There is a hint of the same toasted coconut flavor on the spiced which adds a superior finish and smoothness.