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Review: Wray and Nephew White Overproof Rum

Posted by Arctic Wolf on February 18, 2016

Dragon Zombie SAM_2379

Wray and Nephew: Dragon Zombie

Wray and Nephew White Overproof Rum is a molasses based rum produced from field to glass in Jamaica by J. Wray and Nephew Ltd..

J. Wray and Nephew trace their history back to 1825 when company founder John Wray set up ‘The Shakespeare Tavern‘ in Kingston, Jamaica. By the middle of the century John Wray was distilling and blending his own rums (primarily for his patrons at the Tavern). In the early 1860s Charles J. Ward joined his uncle, and began selling their Jamaican rums internationally.

In 1916, J. Wray and Nephew was purchased by the Lindo Brothers & Co. who also acquired the prestigious sugar cane estate, the Appleton Estate. Lindo Brothers merged the two Jamaican entities into one company, J. Wray and Nephew Ltd.. The new company dominated rum production in Jamaica (and continues to do so) producing both Wray & Nephew Rum and the Appleton Estate Jamaican Rum. (They also produce other Jamaican Rum brands including Coruba Dark Jamaican Rum).

In 2012, Wray and Nephew Ltd. was purchased by the Campari group.

Here is a link to my review:

Review: Wray and Nephew White Overproof Rum

“… The rum smacks you around a little when you take too large of a sip. The throat is seared (just a little) and the tonsils seem to cower hoping not to be whacked again. Sipping had best be a more cautious affair. The flavour is off the charts though, deeply complex and full of character. I taste mildly sweet brown sugar flavours with an ever so light saltiness, the combination reminds me of peanut brittle taffy …”

Please enjoy my review which includes two new cocktails, the High Test Daiquiri which was revealed yesterday, as well as the cocktail shown to the left, my new Dragon Zombie.

Chimo!

 

This entry was posted on February 18, 2016 at 9:00 am and is filed under Overproof Rum, Rum, Rum Reviews, White Rums. Tagged: , , , , , . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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