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Flavors of the Old World live on

New England has a long and storied history of rum production that dates back to the 1600s. At its peak, roughly sixty distilleries operated in the Bay State. That’s why it was a no-brainer for us to distill an aged rum as one of our original spirits. We use a mix of blackstrap molasses, which imparts vanilla notes, and sweet molasses, which has a cleaner, fruitier flavor. The combination creates a really unique, nuanced taste.

An important part of our “house flavor” is created during distillation, when we choose which parts of the spirit to keep and which parts to discard. By including a little more of the front end of the “run,” also known as “heads,”  we get some nice banana and pineapple notes that complement the more traditional molasses flavors.

Finally, we age the spirit in used whiskey barrels, which not only mellow the rum, but also add layers of complexity: Chocolate, vanilla, oak and more that all comes from the barrel.

SVG_code_fileWe come from a long line of rum drinkers, so we really wanted to get this one right. Rum has a broad spectrum of flavor profiles, which range from bready to fruity to downright stinky. Our goal was to create a rum that was clean and fruity but not bland and neutral. It’s a hard balance to strike, and it took a lot of time and effort to get it right. We knew we were on to something when our rum started cropping up in our father’s liquor cabinet.
 
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Bull Moose

  • 1.5 oz Boston Rum

  • 1.5 oz white grapefruit juice

  • 3 oz tonic water

Stir Boston Rum andwhite grapefruit juice. Add ice and top with tonic water.

Admiral Dewey

  • 1.5 oz Boston Rum

  • 2 oz orange juice

  • 2 oz soda water

  • .25 oz lemon juice

Stir Boston Rum, orange juice and lemon juice. Add ice, top with soda water and garnish with lime.

Algonquin

  • 1.5 oz Boston Rum

  • .5 oz simple syrup

  • 2 oz pineapple juice

  • .75 oz orange juice

  • .25 oz lime juice

  • Angostura bitters

Stir Boston Rum, simple syrup, pineapple juice, orange juice and lime juice. Add ice, top with 3 dashes of Angostura bitters.

Planters Punch

  • 3 oz Boston Rum

  • 1.5 oz simple syrup

  • .75 oz lemon juice

  • Angostura bitters

Stir Boston Rum, simple syrup and lemon juice. Add crushed ice, 4 dashes of Angostura bitters and garnish with a mint sprig.

Ron Collins

  • 2 oz Boston Rum

  • .75 oz simple syrup

  • 1/3 oz lime or lemon juice

  • 2 oz soda water

Stir Boston Rum, simple syrup and lime or lemon juice together. Add ice and top with soda water.