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
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!
To modify the bar drink for a full flavoured overproof white rum, I suggest that we add in one more ingredient, Triple Sec. Not only does the orange liqueur’s flavour mix wonderfully with the pot still flavours of the Wray and Nephew Rum, adding 1/2 ounce of Triple Sec and decreasing the amount of overproof white rum by the same amount serves to dilute the alcohol content of the cocktail making it more approachable. We still have a very strong bar drink; but if you try it, I am sure you will agree that the High Test Daiquiri is delicious.
The Rum Howler Blog 