The Nolet family has been distilling for over three centuries. The company was founded in 1691 by Jan Lucasse Nolet and has been in business ever since. Currently it is the oldest distillery in Holland and is most known in … Continue reading
Flor de Caña is a brand of rum distributed by Compañia Licorera de Nicaragua. It was founded in 1890 by Francisco Alfredo Pellas and is today headed by a fifth generation member of the Pellas family. From it’s humble roots it has grown into one of the most widely recognized rums along with holding one of the largest rum reserves in the world.
In this post we will be taking a look at the Extra Dry 4 Year Old Rum.
On the nose there are is an initial intense alcohol aroma which assaults the nose and it is impossible to get any discernible aromas off the spirit. After it opens up there are aromas of caramel, tropical fruit (pineapple and banana), and a hint of freshly cut grass on a summer afternoon.
Upon tasting there are initial flavors of caramel and more tropical fruits. This is followed up by some earth tones, a touch of coconut and the just discernible presence of vanilla. This last subtle touch of vanilla is due to the 4 years that the rum spent in aging in oak barrels. There are hints of sweetness in the beginning but the rum has a dry finish. Not to be forgotten either, this rum is still rough around the edges and has a some alcohol burn. This is acceptable as this rum was not designed to be sipped on it’s own but rather as a wonderful additions to cocktails. Give it a try in your next Mojito or Daiquiri and it will be a rewarding experience. Flor de Caña Extra Dry 4 Year retails for around $15/750ml. Sample provided by representatives of Flor de Caña.
The first drink this evening comes to us from Charles H. Baker
Daisy De Santiago
2 oz White Rum (Flor de Caña Extra Dry 4 Year)
1 oz Lime Juice
.25 oz Simple Syrup
.75 Yellow Chartreuse
1 oz Club Soda
Shake first three ingredients with ice and pour into a chilled wine glass filled with cracked ice. Add club soda and then float chartreuse on the top. Serve with a straw and garnish with mint sprigs.
If you like daiquiris then you will enjoy this as it has the same flavor profile. It’s tart and refreshing with added herbal complexity and effervescence.
The next drink up is an original creation. I have been wanting to Bonal in a cocktail for some time. Bonal is a cross between an amaro and sweet vermouth. It has the bitterness of gentian and the sweetness of stone fruits.
Heads or Tails
2 oz White Rum (Flor de Caña Extra Dry 4 Year)
.75 oz Bonal
.25 oz Amaretto (Disaronno)
Stir all ingredients together and strain into a chilled cocktail glass. Flame an orange coin over the drink and drape over the side of the glass
When you bring the drink up to your nose you are immediately enveloped in rich orange aromas. The amaretto adds a touch of nutty sweetness to the background.
The last drink is a a creation from Alex Day of the Franklin Mortgage and Investment Company in Philly.
1.5 oz White Rum (Flor de Caña Extra Dry 4 Year)
.5 oz Cognac (Remy Martin VSOP)
.75 oz Lime Juice
.75 Cinnamon Syrup
Shake and strain all ingredients with ice and strain into a chilled cocktail glass. Garnish with a lime wedge.
This is quite possibly one of my favorite rifts on the classic daiquiri. The addition of the cognac and the cinnamon adds richness and texture. This is one not to be missed and can be enjoyed year round.
The Decade Cocktail was invented by Willy Shine of the 1534 bar in NY. I came across this drink on the finecooking.com blog.
1.5 oz Cognac (Hennessy)
1 oz Amaretto (Disaronno)
2 oz Fresh Pineapple Juice
.25 oz fresh lemon or lime juice (Lime)
Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a pineapple leaf (I didn’t have any at the time).
The cognac adds depth and complexity which is balanced out by the nuttiness of the amaretto and the fruitiness of the pineapple juice. The amaretto and pineapple juice lend it a tropical flavor making this an all year addition to my stable of go to drinks.
I discovered this recipe on the Imbibe website and it sounded quite intriguing.
.5oz. Amaretto (Disaronno Original)
.5oz. Irish Mist
2.5oz. chilled, strong coffee (El Salvador Estate Peaberry)
Combine all ingredients into a cocktail shaker, fill with ice, stir and strain into a glass. Garnish with whip cream and 3 coffee beans. I used homemade whip cream which is rather simple to make.
It is essential to use your favorite coffee as this is the primary ingredient. The brandy comes through in the beginning right along with the coffee. The bénédictine and Irish Mist combine to add a subtle honeyed, fruity and spicy note that dances across the palate underneath the bitterness of the coffee. The whip cream adds a sweet and creamy texture to the whole experience. I don’t get much if any amaretto although occasionally I experienced a subtle nutty flavor but I really had to search for it. In fact if I didn’t know it was an ingredient I would have never known by taste alone it was there.
If you like coffee and strong drinks then you should definitely check it out.