Quick Sips — 06 October 2017
Distillers try rum with a twist of orange

By Patti Roth

City & Shore Magazine

For many of us, rum lives up to a well-deserved reputation as a party animal. We savor it in fun, fruity and sometimes neon-hued drinks at poolside soirées, on boating excursions and during lively game nights with best friends.

Fred Greene, who recently launched a South Florida-based rum label with his business partner, Cameron Grace, wants to inspire a broader appreciation for the sugarcane-based spirit. Swap it out for bourbon in an Old Fashioned, he says. Add a splash to a Mimosa. Even savor it on the rocks with a single sphere of ice.

Rum straight, no chaser? Start the party.

Greene and Grace, of Fort Lauderdale and Miami, respectively, also wanted to add a home-grown twist to their new product. So they incorporated an iconic element of the Sunshine State: Oranges. Specifically, orange peels.

The peels play a preliminary role in the process. They’re tossed into empty 55-gallon oak barrels to interact with the wood, yielding a subtle influence later when the rum is aged, says Greene, CEO of the rum label Oak & Cane.

Rather than lending orange flavor, the peels – which are removed before the rum is added – bring out nutty, woodsy notes of the oak, Greene says. If there’s any hint of citrus, it’s only in the fragrance.

Another noteworthy feature, Greene says, is the double distilling process, which produces a rum that he describes as light, versatile and “very smooth.”

 

 

O&C MIMOSA

1 oz. Oak & Cane rum

5 ozs. champagne 

1/2 oz. raspberry liqueur

1 oz. ruby red grapefruit juice

Directions

Add champagne, juice and liqueur into a chilled champagne glass. Top with rum.

 

Oak & Cane rum, which is produced at a distillery in Riviera Beach, is served at select restaurants in South Florida, and sold at various liquor stores, including Total Wine & More and online at oakandcane.com. The suggested retail price is $39.99.

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