Originally they approached Cane Spirit Rotheschild also known as CSR to provide the rum, and a french blender named Michelle, and they were ready to start making "the best tasting flavored rums in the world". They won their first competition at the St. Johns International Rum Festival in Newfoundland, Canada. 25 years Later, they are still trying to get the right distribution for their rums and keep the spirit growing here in America.
Today they are getting their rum from Demerera in Guyana, their vanilla from Madascar, Mangos and coffee from Brasil, limes from Tahiti, and coconuts from all over the tropics. Michelle is still the master blender and they are proud of their special rums that can be sipped or mixed.
We have the entire line of Brinley Rums at the the Rum Bar in Key West and they are used in a number of fine cocktails that we sell regularly.
Bahama Bob's Expresso
- 1 1/2 oz. Brinley Gold Coffee Rum
- 1/2 oz. Marie Brizard's Chocolat Royal Liqueur
- 1 oz. Amaretto
- 1 oz. Half and Half
Garnish with fresh ground hard chocolate and nutmeg.
This is only one of many uses for these very flavorful rums that rose from the demise of the temperature sensor factory in St. Kitts. They seem to be available in 25 or more states these days, and well worth the effort to find them. ;o)