Portsmouth Distillery Coconut Rum Trial Batch 40%

£34.50

Additional information

Origin ,
Bottle Sizes
Vintages
Website The Portsmouth Distillery

Description

Portsmouth Distillery Coconut Rum Trial Batch is a coconut flavoured rum produced at Fort Cumberland located at Eastney Point at the entrance to Langstone Harbour. This coconut flavoured rum is made by flavouring their superb 1968 White Rum with toasted coconut flakes.

Portsmouth Distillery, was established in 2018 by ex Naval officers Vince Noyce and Giles Collighan and Dich Oatley who has spent many years working in the wine trade. Vince and Giles shared a mutual love of rum and the distillery was founded with the aim of making a Portsmouth Rum.

The 1968 White Rum is an unaged white rum. Powdered sugar cane juice is imported from Costa Rica which is then rehydrated at the distillery. The sugar cane syrup is then fermented. This is a long, slow fermentation (their very first fermentation took 4 weeks or so) before being distilled through the distillery’s 500 litre pot still (nicknamed Sophie Wu) and 4 plate column still. Sugar cane juice produces a different, more aromatic style of rum than those made from molasses. Add to this some toasted coconut flakes, macerate and you end up with a lovely coconut flavoured rum.

Unlike the rest of the distillery’s range, Portsmouth Distillery Coconut Rum Trial Batch is bottled at 40% ABV instead of 41%. This allows the full expression of toasty, coconut aromas and flavours. To finish the rum is lightly sweetened with a touch of sugar syrup.

The distillery will be running a competition to come up with a name for this rum. So watch this space!

Tasting Notes

Portsmouth Distillery Coconut Rum Trial Batch is a great blend of the 1986 White Rum’s floral and herbaceous character combined with sweet, vanilla, toasty, nutty and coconut flavours and aromas. A whisper of sweetness on the finish makes this a very easy rum to drink!

Serve With

Good enough to drink neat or over ice and great in a rum and coke with a wedge of lime.

Try in a Tropical Breeze Cocktail:

  • 60 ml coconut-flavored rum
  • 30 ml pineapple juice
  • 30 ml orange juice
  • 15 ml lime juice
  • 15 ml simple syrup
  • Pineapple wedge (for garnish)
  • Ice cubes
  1. Fill a cocktail shaker with ice cubes.
  2. Add 60 ml coconut-flavored rum, 30 ml pineapple juice, 30 ml orange juice, 15 ml lime juice, and 15 ml simple syrup to the shaker.
  3. Shake well until the mixture is chilled.
  4. Strain the cocktail into a glass filled with fresh ice cubes.
  5. Garnish with a pineapple wedge.
  6. Serve and add a dash of Grenadine for colour if required.

 

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