Rum
Boston Rum grew out of the desire to resurrect the city’s storied history of rum production, which dates back to 1667. Colonial Americans had a healthy appetite for rum, and much of the original spirits was distilled in Boston. Made with blackstrap molass
During Prohibition, there was a wooden schooner known for smuggling rum from the Caribbean to the U.S; its name was Kirk & Sweeney and was finally seized in 1924 by the Coast Guard with its cargo full of rum. Kirk & Sweeney rum is produced at the Bermúdez
Plantation Pineapple Rum Stiggins’ Fancy is a pineapple rum created by infusing ripe Queen Victoria pineapples in rich, aged Plantation Original Dark Rum for 3 months. The pineapple rind (where the pineapple’s essential oil chiefly resides) was macerated
Dark amber in color, the rich aromas of brown sugar, molasses, spice and oak are followed by flavors of sweet caramel and vanilla notes. Smooth, yet full-bodied, Thomas Tew was developed to be enjoyed neat.
