Canerock is made from a blend of Barbadian rums, distilled in pot and column stills, then aged in oak barrels in the tropical climate. Its recipe combines aged rums with carefully selected natural ingredients: Barbadian coconut, Jamaican ginger, and organic vanilla beans from Madagascar.
The whole thing benefits from a Pedro Ximénez Sherry cask finish before bottling.
Old version
Canerock is a spirit made from Jamaican molasses rum infused with natural spices. It is a creation of Maison Ferrand, the famous spirits creator.
The rum is distilled in iron and column stills at the Clarendon and Long Pond distilleries, with a proportion of high-ester rums aged between 5 and 10 years. As for the spices, the vanilla beans come from Madagascar, the coconuts from the Caribbean, and the ginger from Jamaica. The whole blend spends some time in Pedro Ximénez sherry casks before bottling.
Nico's tasting notes (old Jamaican Rum version)
On the nose, the rum gently settles on a bed of sweet spices. It's coated with cinnamon, nutmeg and vanilla, like a smooth coconut punch. One could even speak of a creamy rum, so mellow and delicate are the aromas. With a little swirling of the liquid in the glass, the spices are released in a cloud of fragrance reminiscent of incense or patchouli.
The palate is very pastry-like, with sweet spices such as vanilla, nutmeg and cinnamon, as well as a buttery, brioche-like sensation. The roundness is balanced, and the coconut milk is tasty, as in a profile of American oak taken to the extreme.
"A festival of very sweet, pastry-like spices..."
On video
On our Youtube channel, watch our interview with Alexandre Mourigué from Maison Ferrand. He tasted Canerock with us as part of box of the month.
