Ghost Meridian blends unaged pot still rum from Jamaica, Mexico. and Texas with absolutely nothing added.
Notes of tropical fruit, melon and cotton candy with a full body. A direct upgrade to your bar from the common silver rum. Fantastic in cocktails or sipped straight up.
I tasted nearly a dozen unaged rums from crazy origins like Japan, Mauritius, Ghana, Vietnam, and Suriname, as well as staples like Dominican Republic, Colombia, Venezuela to make this blend. I ended up with a blend closer to home: 45% Jamaican, 33% Texas, and 22% Mexican, all pot still.
Jamaica: Jamaican white unaged rum is among the best in the world, so I knew it would be a pillar. Mine comes from the legendary Worthy Park, made from molasses on a double retort pot still.
Mexico: One of the best finds was a pot still Mexican rum from Veracruz with a great mineral character, earthy like an agave spirit or a charanda. Mexican rum is very underrated right now and is just beginning to have its moment in the US.
Texas: The third piece is the closest to home but also maybe the most unique rum I tried. It comes from right outside Austin, distilled by Luis and Margaret Ayala, who have been in the industry for over 30 years. They run a 100 gallon copper pot still and use cane honey, which is made by boiling down sugarcane juice into a shelf stable syrup. It is similar to molasses, which is a byproduct of table sugar production, but carries a lot less ash content. The result is a thick mouthfeel with cotton candy unlike anything else I tasted!
I might be biased, but the final blend I would argue it is THE best tasting white rum on the market. There is also a small easter egg in the proof. At 44.5% ABV (89 proof), it matches the strength of the light Cuban rums used in the original 1930s daiquiris!
- Kevin McBrayer
Founder, Spinnaker Rum
Notes of tropical fruit, melon and cotton candy with a full body. A direct upgrade to your bar from the common silver rum. Fantastic in cocktails or sipped straight up.
I tasted nearly a dozen unaged rums from crazy origins like Japan, Mauritius, Ghana, Vietnam, and Suriname, as well as staples like Dominican Republic, Colombia, Venezuela to make this blend. I ended up with a blend closer to home: 45% Jamaican, 33% Texas, and 22% Mexican, all pot still.
Jamaica: Jamaican white unaged rum is among the best in the world, so I knew it would be a pillar. Mine comes from the legendary Worthy Park, made from molasses on a double retort pot still.
Mexico: One of the best finds was a pot still Mexican rum from Veracruz with a great mineral character, earthy like an agave spirit or a charanda. Mexican rum is very underrated right now and is just beginning to have its moment in the US.
Texas: The third piece is the closest to home but also maybe the most unique rum I tried. It comes from right outside Austin, distilled by Luis and Margaret Ayala, who have been in the industry for over 30 years. They run a 100 gallon copper pot still and use cane honey, which is made by boiling down sugarcane juice into a shelf stable syrup. It is similar to molasses, which is a byproduct of table sugar production, but carries a lot less ash content. The result is a thick mouthfeel with cotton candy unlike anything else I tasted!
I might be biased, but the final blend I would argue it is THE best tasting white rum on the market. There is also a small easter egg in the proof. At 44.5% ABV (89 proof), it matches the strength of the light Cuban rums used in the original 1930s daiquiris!
- Kevin McBrayer
Founder, Spinnaker Rum
