Yesterday’s Island/Today’s Nantucket smuggling molasses past British patrols. He was considered a True American when our nation was just beginning. Six generations later, another Andrew Cabot inspired the launch of Privateer Rum. PRIVATEER TRUE AMERICAN RUM “NAVY STRENGTH” is a barrel-proof rum made in Ipswich, MA. It is fermented from 100% Grade A Fancy Molasses at a lower temperature than normal for a more concentrated color and flavor. Double distillation, first through a pot still, then through a column still, makes the final product 110% proof. The seaside aging of this maritime rum in new American oak barrels creates pungent flavors and aromas infused with the spirit of the North Atlantic Ocean. The natural color and flavor in the bottle is a product of spirit, water, oak, and time. “Best ingredients, best practices, never sweetened, and never filtered” is the motto of this luxury rum. Classic Daiquiri: Combine 2 oz. Privateer Rum, 1 oz. fresh lime juice, 1 oz. Tres Agave Agave Nectar in a cocktail shaker with ice. Shake hard until properly diluted and chilled. Strain into a cocktail glass. HURRICANE STORM WARNING FLAGS...Traditionally, when the Coast Guard flies hurricane flags, it’s a good idea to stay in port. Hurricane rum, as this spirit is called during a woeful time such as a storm, is said to be rationed to local watering holes during these types of storms. The rum is intended to brace one against the force of any up-
ARA'S TOURS
Vol. 48 No. 15 • YesterdaysIsland.com coming storm. Luckily, we don’t need inclement weather in order to enjoy TRIPLE EIGHT HURRICANE RUM. This unique rum is produced by sourcing rums from different distilleries around the world, including Central America, the Caribbean and Florida. The rums are brought to Nantucket in order to blend and mature here like any good “washashore.” During this maturation process, Nantucket’s ocean air plays an integral roll in the final product with influence from the polar air mass the nearby Gulf Stream. The rum is matured in different types of barrels with the rum program concentrating on the art of blending for its final product. The cask strength rum is diluted with pure Nantucket water from the island’s clean sole source aquifer to 88.8 proof (44.4% alcohol by volume). Notes of caramel and baking spices, followed by a butterscotch toffee flavor and a rich sherry finish. D’ACK and Stormy: Pour 2 ounces Hurricane Rum over ice in a tall glass, add 4 ounces of Barritt’s Ginger Beer. Gently stir. Squeeze in a lime wedge. Differing sources, varied uses of barrels for aging, and local environmental influences of maturation all have an integral role in process of rum production. One can only hope that Hemingway, an avid rum connoisseur himself, would have been proud of the current state of rum in the United States. Cheers to that!
August 16-22, 2018
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