Saint Lucia is a Caribbean Island Country located south of Martinique and northwest of Barbados near the boundary between the Caribbean Sea and the Atlantic Ocean. It is part of the Lesser Antilles chain of islands and supports a culture which includes both French and English influences. The rum produced on the island is produced solely by St Lucia Distillers who represent an amalgamation of the last two distillers upon the island, Barnard and Geest. The rum is produced in the English style from fermented molasses upon a variety of stills, both copper pot and column, and aged in oak barrels.
Berry Bros. & Rudd is one of London’s oldest Wine and Spirits Merchant with over 300 years of experience and tradition from which to draw upon. The company began its operation at 3 – St. James’s Street (in London, UK) in 1698, and still operates from that same location today. Although they are primarily merchants of wine, the company has a strong presence in the sale of distilled spirits as well. And in fact, this presence within the spirits industry had its beginnings approximately 100 years ago. (The Cutty Sark brand was developed by Berry Bros & Rudd in 1923.)
Today Berry Bros & Rudd acts as an independent bottler of Whisky, Cognac, Armagnac, and of course Rum. A few of their rum offerings are available in my locale, and I was able to obtain a sample of the 12 Year Old – Berrys’ Finest St. Lucia Rum, from the Western Canadian distributor Charton Hobbs.
You may read my full review by clicking on the following excerpt link:
“… The initial scents from the glass were quite nice. Things were both lightly sweet and lightly herbal carrying impressions of a butterscotch, sweetgrass and heather, bits of licorice, mint, and menthol. I also noticed a subtle underlying mustiness …”
The unique flavour of this St. Lucia Rum lended itself well to a nice Mai Tai recipe. For your enjoyment I have included such a recipe at the conclusion of the review, the St. Lucia Mai Tai.