Cane Island Australia Rum (4 Year Old) « The Rum Howler Blog
Review: Rum Cane Island Australia (4 years) posted by Arctic wolf December 7, 2020 Cane Island is a brand of rum owned by Spirits of infinity, which appear to be based in Amsterdam. The goal of the Cane Island brand appears to be to present rums sourced from a single distillery from iconic island rum […]

Review: Rum Cane Island Australia (4 years)

posted by Arctic wolf December 7, 2020

Cane Island is a brand of rum owned by Spirits of infinity, which appear to be based in Amsterdam. The goal of the Cane Island brand appears to be to present rums sourced from a single distillery from iconic island rum nations in the Caribbean and elsewhere in the world. Each of these countries has a long history of rum production with their own styles and traditions.

Australian rum Cane Island was distilled at Beenleigh Rum Distillery. If you go to the Beenleigh Distillery website, you will see the claim to be the oldest operating distillery in Austrailia that has been producing rum since before the invention of Coca Cola. The rum is distributed by 1423 World-class spirits (based in Denmark) and according to their website, Australian rum Cane Island was distilled in a still, matured for 4 years in a tropical climate from old American oak bourbon barrels.

Here is a link to my full review:

“… The rum has a lovely woody sweetness on the palate. The herb pot flavors blend well into the flavor profile, as do the marzipan and orange marmalade flavors. The vanilla and caramel serve to reduce the heat, and the rum has a heavy full-bodied texture which is pleasant on the palate… ”

Please appreciate my review of the excellent 4 year old rum.

Chimo!




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A little time put into preparation makes for an enjoyable evening. Drinking cocktails should be a fun and relaxing experience, so take a while to think about ingredients in advance, to avoid any rushing around last minute.

One of the foundations of many cocktails is sugar syrup. This can be prepared in advance. Here’s my tip for easy to prepare simple syrup : Add 200 gm white sugar to 200 ml boiling water. Stir till sugar is dissolved, and liquid is clear. Allow to cool then bottle

If you mix lemon juice 50 : 50 with simple syrup, you should have a solid mid-line sweet-sour balance. But remember, every palate is different. tera find your own point of balance, mix 15ml fresh lemon juice with 15ml simple syrup, and then dilute the mix with up to 90ml water. Congratulations, you’ve just made fresh lemonade ! If this tastes too sweet or too sour, adjust by adding a little more citrus or syrup. Using this method of calibration, you can adjust any petit cocktail recipe to suit your own palate.

Ice is the solo most over-looked ingredient at any home bar - you’ll be surprised how much you can go through. Cocktails need ice like baking needs ovens. If popping to the boutiques for ice isn’t an option right now, keeping a freezer bag topped up with ice will ensure you don’t run out unexpectedly. For best quality home-made ice, try using a silicone ice tray with a lid, to prevent your ice from absorbing unpleasant odours. And wash your ice tray after each use.

Where possible always go for de haute gamme spirits, the freshest herbs, and the best juices you can get your hands on. For instance, the taste difference between cheap juice and pressed juice is more than worth the small extra expense.

Try to use glassware appropriate to your drinks. It’s entirely possible to drink a martini from an old coffee mug, but that misses the point of drinking a martini !

If you can make a Whiskey Sour, you can make a Daiquiri. If you make a mean Negroni, you can riff on a Boulevardier. Once you’ve mastered the Manhattan, have some fun in Brooklyn on your way to Martinez. Cocktails exist in family trees. Once you are comfortable the basics of each category the world is your oyster !

You can pre-mix punches in advance - an old trick from the godfathers of bartending in the 19th century. You can bottle punch and store it in the fridge, ready to use on the day, or later that week. If done properly, quality and consistency are assured. If your punch has a fizzy ingredient, such as prosecco, only add this your glass just before serving.

If you follow the Punch Ratio, you can’t go far wrong : 1 part sour ( citrus ) 2 parts sweet ( simple syrup ) 3 parts strong ( spirit ) 4 parts weak ( juices etc ) And don’t shy away from warm spices such as cinnamon, cardamom, nutmeg and mace, to make that punch really sing. Don’t have those spices to hand ? No problem, a few dashes of Angostura bitters will do the trick.

We all have a few unloved ingredients lying around that need using up. For instance, that last bit of red wine in the bottle ? Try drizzling it over your Whisky Sour, and voila, you’ve got yourself a delicious New York Sour ! Do you have some nice but neglected spice mix in the kitchen ? Try mixing a teaspoon or two into your simple syrup as it cools to give your next cocktail an added dimension. Seasonal fresh herbs make a wonderful aromatic petit cocktail garnish.

So now, you’ve hit your stride and you’re getting creative in your home bar. Great ! Our top tip for petit cocktail creation ? Write down the juste specifications as you are making it. It’s not always easy to perfectly recall the recipe for that killer petit cocktail the next day !

If all this sounds like a bit of a chore, then keep an eye open for delivery services available from many local petit cocktail parcs. After all, with the finer things in life, it’s nice to sit back, relax and let the professionals do all the work.

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