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CATEGORY REPORT The Original Pink Pigeon Rum Mixologists today are on the constant prowl for new and exciting lavor sensations with which to lace their cocktails. A lavor sensation perfectly describes The Original Pink Pigeon Rum. Handcrafted on the island paradise of Mauritius, located in the Indian Ocean off the southwest coast of Africa, Pink Pigeon is a single-estate rum distilled from molasses in a traditional copper pot still. It is then blended with vanilla from Madagascar and the Reunion Islands and bottled at 40% alcohol (80 proof). The gold rum has a brilliant set of aromatics, an alluring array of vanilla, spice, orange zest and luscious tropical fruit. Its creamy smooth entry quickly ills the mouth with the delectable lavors of vanilla, nutmeg, fresh citrus and a touch of cinnamon. The rum lingers on the palate revealing added notes of dark chocolate and toasted oak. For signature cocktails, see www.pinkpigeonrum.com. Anchor Distilling Company Ron Barceló Imperial Made in the Dominican Republic, this sterling small batch rum is distilled from freshly pressed sugarcane harvested from the distillery's own ields. Barceló Imperial is comprised of a blend of rums aged up to ten years in charred American oak barrels. The result is a dark copper-colored spirit with a full, velvety textured body and a captivating loral and fruit bouquet. Its soft, gentle entry expands quickly illing the mouth with the lip-smacking lavors of caramel, cinnamon, vanilla, roasted almonds and tropical fruit. The inish is long and luxurious, similar in complexity to an alembic brandy. A postprandial masterpiece. Shaw-Ross International Importers South Sea Rum Handcrafted in Perth, Australia, South Sea rum is distilled from free-run sugarcane juice in two separate batches. Some of the juice is distilled in a copper pot still, the remainder in a more technologically advanced, continuous still. The distillates are then blended together and left to mature for two years in both new American oak and charred, ex-bourbon barrels. Once the rum has reached optimum maturation, it is rendered to 80 proof using pure spring water from the nearby rainforest and bottled intact and uniltered. It's a handmade spirit brimming with character and personality. Duggan's Distillers Ron Abuelo 7 Años Deadhead Aged Rum Shortly after the Repeal of Prohibition, Don José Varela began distilling rum at his family's San Isidro Sugar Mill in Panama. Now almost 75 years later, the descendants of Don José still handcraft their rums from estate-grown sugarcane. Their portfolio of aged rums has garnered critical acclaim for its extraordinary breadth of character and inexplicably reasonable prices. The best example of this affordable luxury is Ron Abuelo 7 Años, an elegant, velvety smooth spirit priced at a modest $23 SRP. It is a blend of rums distilled from both molasses and fresh cane juice that are aged a minimum of seven years in charred American oak. The result is a medium-weight spirit with a deep amber color and brilliant bouquet of lora, vanilla, caramel and light spicy notes. The dry palate is accentuated with toffee, honey, fruit and caramel apples. Perfect for drink making or sipping neat after dinner. Van Gogh Imports Deadhead is not just another pretty face in the crowd. This highly innovative rum, which comes in a bottle shaped like a shrunken head, is made in Veracruz, Mexico, from a blend of molasses and fresh sugarcane juice, which is slowly fermented and double-distilled in pot stills. The distillate is charcoal iltered prior to being matured in sherry casks for a minimum of six years. In contrast to its rather macabre bottle, the rum is a genuine thing of beauty. It has a rich amber hue, an impossibly light body and a bouquet saturated with the aromas of coffee, chocolate, allspice, cinnamon and nutmeg, all of which carry through to the palate along with the lavors of cloves, anise and caramel. The long, spicy inish seals the deal. Deadhead Rum, 80 proof, is skillfully balanced between dry and semisweet making it a franchise player behind the bar. Iconic Brands 80 / the tasting panel / january 2013