Sailor Jerry Rum
Our recipe is based on the tradition of sailors improving the flavor of their on-board rum rations. (The first nation to abolish issuing sailors daily rum was the U.S., which did so in 1862. New Zealand upheld the practice until 1990).
Generally there were two ways to take the edge off rum. One was to age the liquid in wooden casks, which sailors rarely bothered with. The other way was to blend in spices. This is what most sailors did and it's what we do. Every year, a team of William Grant & Sons blending specialists travel to the Caribbean to inspect distilleries and identify the finest rums. The ones that make the cut are blended together to create the ideal base for our unmatched recipe of natural spices.
Our higher proof rum is ideal for holding the character and richness of our spices. It pulls everything together and actually makes the rum smoother.
|Nose:||You'll sense vanilla first and foremost, but take a few more nosefuls and you'll note dry buttery toffee and a touch of cinnamon.|
|Palate:||Rich vanilla tones with warm hints of cinnamon and nutmeg. We're extremely proud of the finish — long and dry with a balance of subdued sweetness and a hint of toasted toffee.|