A toast: New rum from Brugal
Dominican Republic distiller Brugal has launched a new luxury sipping rum as a permanent addition to its range. Maestro Reserva (Alc 41.2%) is aged in American oak Sherry casks, using a proprietary toasting technique called ‘dark aromatic toasting’, developed by maestra ronera Jassil Villanueva Quintana. After an initial period of barrel ageing, the casks are emptied, then immediately toasted while still wet. ‘This process is like flambéing a crème brûlée,’ explains Jamie Campbell, global brand education manager at Brugal.
The casks are refilled straight away for a final period of ageing. ‘This re-imbues the rum with additional sweetness,’ adds Campbell. Aged for up to three and a half years, this is a darkly seductive rum with harmonious aromas of caramel, orange, vanilla and toasted coconut, plus subtle smokiness. It’s exceptionally smooth and rich, with an enjoyable viscosity on the palate that’s layered with notes of caramel, toffee, dulce du leche, citrus oils, ripe tropical fruits, roasted pineapple and mellow spice. The long, creamy finish has hints of fig and sultana. £148 £175/70cl Amathus Drinks, Berry Bros & Rudd, Hedonism, Master of Malt, Selfridges, The Whisky Exchange
What is… a hydrosol?
Used in skincare and beauty products, hydrosols have also been popping up on cutting-edge cocktail menus lately. Sometimes called ‘floral waters’, hydrosols are a by-product of essential oil manufacture, made by distilling fresh flowers, fruit, herbs and leaves. As these botanicals are heated with water to release their oils, the steam that’s created
