Hamilton Jamaican Pot Still Black Rum

My go to mixing Dark Jamaican Rum. It has a lot of pungency and body. Makes a great Jungle Bird or if you want to add more thickness to a Mai Tai rum blend. A lot of people like Coruba but I would personally pick this one over it

​The Best Dark Rum in the World ! Lucious buttery toffee and hickory and smooth velvet silky after taste.

Great mai tai ingredient following the Smugglers Cove mai tai recipe:
3/4 fresh lime juice
1/4 ounce SC Mai Tai Rich Simple Syrup
1/4 orgeat syrup
1/2 ounce pierre ferrand dry curacao
2 ounces blended aged rum (Hamilton Jamaican Pot Still Black Rum 43, Hamilton Demerara86 Proof Rum)

A very exotic dark rum with flavors of black licorice and molasses. A perfect after dinner drink.

When you want your Tiki drinks to sing out their pedigree, this dark rum has the funk and backbone to really punch through the citrus and spices.

This rum is a bit heavy and FUNKY with notes of banana. I bought this for a specific cocktail called a ‘Black Lagoon’ that I tried at the Strongwater Tiki Bar in Anaheim CA. It is the perfect rum for this recipe and probably others as well. I wouldn’t drink it straight, but its great in tropical drinks for sure.

Add a little funk to your tiki cocktails. Makes a great substitute for standard black rum or dark Jamaican rum in tiki recipes. Try a classic grog: 2oz Hamilton Black, 1oz Lemon Juice, 1oz pineapple juice and 1oz passion fruit syrup. Add angostura bitters to taste. Cheers.

Delicious, funky, flavorful rum. Works perfectly in a Dr. Funk, and stands up really well against the herbsaint. Would highly recommend this black pot still for holding up against other flavor forward liqueurs.

Worthy Park juice in the bottle. Molasses, barrel spice, and plenty of really ripe bananas with a good funk level. A key component for our house Grog.