The Cayman Islands, a beautiful spot in the Caribbean Sea that enjoys the sunny and clear skies of the area, is bringing to us unique rum for our enjoyment: Seven Fathoms Rum. A recipe of fermented sugarcane and molasses are put inside an American white oak Bourbon Cask and then anchored at seven fathoms (42 feet) under water to age. (Can you say cool?!) This method makes the barrel move gently underwater, keeping a consistent temperature, and allowing the rum to access parts of the barrels it might not otherwise be able to, adding to the flavor of the spirit. The result is a rum that goes down smooth like a fine scotch, with hints of citrus, sugarcane, and an earthy, oaky vanilla finish, which makes the experience whole. And we aren’t the only ones who think so — Seven Fathoms Rum has won numerous awards since its debut. This is one sunken treasure we sure liked getting our hands on.
I recommend you sip this rum. It turns the hot diving spot of the Caribbean into the best spot for rum.
Here’s a list for those that want more sipping!
UNDERWATER CAVE
2 oz Seven Fathoms Rum
1/2 oz fresh lemon juice
1 oz honey
Shake and strain ingredients and add a pinch of cardamom. Garnish with blackberries, lemon twist and basil leaf.
BRONZE ROAD COCKTAIL
2 oz Seven Fathoms Rum
1/2 oz Carpano Red Vermouth
1/2 oz Maraschino liqueur
Dash of angostura bitters
Shake and strain into a really nice glass. Garnish with a lemon peel.
SEVEN MILE MULE
3 oz Seven Fathoms Rum
4 oz ginger ale
1 dash Angostura bitters
Garnish with mint.
THE ITALIAN TOURIST
1.5 oz Seven Fathoms Rum
1.5 oz Aperol
1/2 oz sugar syrup
1 tsp espresso or 2 dashes of coffee bitters
Cheers!
Twisted Talk: What do you think about this rum making process? Have you tried Seven Fathoms Rum? Discuss below!
