Sunshine Russian Bare

Smith & Cross

"Traditional Jamaica Rum" - big words for such a discreet bottle of rum

Great advertising it does not

But first things first. This time it's about a distillate of the brand Smith & Cross. Behind it lies a troubled past: The two producers
Smith & Tyers and Whitecross have of 19 Century to the 1960s in Jamaica rum bought up, brought this to London, then blended and "Traditional Jamaica rum sold. The brand itself can
roots dating back to 1788, in a sugar refinery Thames Street No. 203, located near the London docks.
She soon rose to become famous rum dealers and had extended shelf along the Thames.
went in those days everything is a little rougher than today. By various waves of fashion and health, the trend toward lighter spirits, new distillation methode (Column stills) also allowed rounder, clearer fires that were of course at the expense of taste.

Today the rolling wave of classic cocktails continues incessantly, we remember back to traditional recipes and ingredients.
not from the most directly with "classic cocktail" associated, but certainly fit into this time period, are tiki drinks.
Aromatic and powerful ingredients in the environment of the Tikis course inevitable and also appeared on the request of the Cocktailnerds, connoisseurs or plain and simple lover of authenticity, nachzuschütteln cocktails like Don or Trader Vic original as possible.

What then? Sure, Appleton Extra, El Dorado 12, Sea Wynd, Pusser's - is strong rum flavors are massive. But it really true that the classic touch?
Here is a name that would cause at cocktail interested in bright eyes: David Wondrich. Historians in all "liquid" areas, and author of Imbibe!
This was with Hayman Ltd. the driving force for Re-establishing the Smith & Cross-rum.

Hayman's is so far along with Smith & Cross, as the original company Smith & Tyers and White Cross, under the umbrella of Burroughs (then known as the producer of Beefeater) business ran.

As far as the history of the manufacturer, but it should go to the rum.
As this was still strong and violent, it was in Jamaica three categories: first
"Local Trade Quality" - As the name suggests, rum for the local market.
second "Export Trade Quality" - mainly consisting of a German-produced for the market, "Continental's" style with high ester content (see Pott, balls, etc.).
third "Home Trade Quality" - for the consumer in the UK and the USA (Jamaica was a British colony after all). Preferred Style: Wedderburn and Plummer.

distillates in the Wedderburn style or have had the reputation to be difficult and full-bodied, Plummer, however, was more of a medium high character.
Both are made from a combination of molasses, skimmings, sugar cane juice and syrup remains of sugar production and the Hefeschaum the previous rum.
Jamaican tradition is the use of locally-born yeast in the fermentation process. produce

order an authentic rum, attacked today Producers of Smith & Cross on an approximately equal-part blend between short mature Wedderburn-Rum (less than 12 months) and 18 months and 3 years back in white oak matured Plummer-rum.
longer aging period according to the manufacturer will only absorb flavors and incorporate a touch of wood can be too strong.

57% by volume alcohol content - Navy Strength - is a message and highlights the historic character of the rum.
time called for the Navy that is just those alcohol content in their Navy Rum (Caution: Do not confuse this with!), While it was the preferred starch for efficient transport over the oceans.

Smith & Cross is no sipping rum, it would not be open to this and are on his website . Pretending you are well advised to give the rum a little time to open, the nose and the palate for the upcoming taste experience to prepare and taste it.

Smith & Cross

appearance: amber to dark gold. Severe and persistent streaks, hardly reflections.

Smell: Stark. Surprising honey and raisin notes, while sweet mild, but with intense subliminal field ("Sweet gravity"?).
Slightly dried fruit (plum), a little dull.

Taste: No sipping rum! Brute force, especially when comes a little too much on the palate.
On the tongue, sweet and slightly tingling. On the palate dull Melassetöne, raisin notes show up again.
In a fairly long and very warming finish (you can feel the way the rum in the esophagus) is hardly definable flavor.

Conclusion: who like pure drinking that rum has, as a preference for sleeping on one's nails.
beautiful way he smells, it must be simple taste in cocktails.

Further information: Bottlers: Smith & Cross Ltd., nature. Blended Pot Still, alcohol content: 57% by volume; Approximate Price: 29 $ (0.7l)

shows true strength of this wonderful droplets so only in the cocktail. The site provides nice to have suggestions. One I would refer back and test the Rum Sour - because otherwise the "Jamaica Rum Daquiri" is (sic) - and in the Gold Cup.

Rum Sour *

• 3cl lime juice (freshly squeezed)
• 2cl sugar cane syrup (Giffard)
• 5cl Aged Rum (Smith & Cross)

preparation
Shake all ingredients on ice and strain on a giant ice cube into a tumbler. Add the lime slice and serve as decoration includes straw.

* Basically, I prefer 6:3:2-Sours, is due to the strong rum but scaled this proportion.

unspectacular on the picture, but all the better in taste

Fantastic. Every firm Rum Sour will have to be judged. Visually inconspicuous, but odor a success. The rum replaced a few other components, but in a very eloquent way. Slightly hot combines with the sweet character of the Smith & Cross, who has power!
"Woah!" On the tongue, the sour sweet shows on the palate followed by two very different, both subtle Rumaromen.
The first are typically strong Jamaican, with strong Melassetönen to transport the following dried fruit flavors and a surprisingly light touch of wood on the palate.
The rather short, sharp departure is marked by balanced acidity and unobtrusive rum

Gold Cup

• 2.25cl lime juice (freshly squeezed)
• 2.25cl cane sugar syrup (Giffard)
• 1.5cl maraschino liqueur (Luxardo)
• 4.5cl aged Jamaican rum (Smith & Cross)
• 1BL Absinthe
• 3 drops almond extract (typical U.S. ingredient, I take a bit of Orgeat Giffard)

preparation
Shake the ingredients over ice and strain into a champagne bowl. Serve with a * Eishülle.

* Explanations will follow.

Not entirely successful Eishülle

Gold Cup - a typical Tiki drink with distant relatives to Beachcomber's Gold. Requires Jamaican Rum, aromatic his opponent, who would it perfect for the Smith & Cross.
So it was then. Optical
again spectacular, but in the nose produce rum and maraschino liqueur wonderful thing. Certain acid resonates with the smell, a touch of almond.
flavor is confirmed all this. The drink only shows its real strength on the palate and finish.
The tongue performs a sugary aroma, the palate begins with lime and maraschino. Now, however, the rum is produced by a diffuse and herb flavor of the absinthe an interesting blend.
almond notes dominate the medium-long finish are captured by the bitter maraschino liqueur, however.
The only criticism: By some sweet character of the Smith & Cross and the use of almond extract instead Orgeat, the drink is a bit unbalanced, the proportion of cane sugar syrup should be reduced to 1.8cl to 2cl.

A famous cocktail was missing in the test, although he would still be destined for the Mai Tai: The Mai Tai!
this I leave, in connection with a major thing, however, aware until a later date.

After this praise comes a major setback: The availability in Germany there is more than bad.
Until recently, one could hear him even after all ordered from U.S. shops they have but to send abroad, adjusted based on new legal requirements.
The future will show whether a reliable source will open up.

The information above arise partly the website of the importer , private email contact with this very and the Ministry of Rum Forums .