This rum is one of my favorites. Confession time, I ripped this photo off of their website because I wasn't happy with an of my pictures. So, hopefully they won't mind because part of its charm is the straw basket wrapping. It's a totally superficial element and it doesn't let you see how much rum is left in the bottle, but what it does do is remind me that I'm savoring something that reminds of summertime, relaxation and the Caribbean--even if this particular rum is produced in Guatemala. It's a state of mind, reinforced by it's rich scent of brown sugar and it's deep amber hue. This is a rum to savor and not meant for the blender.
I was first introduced to the idea of a sipping rum many years ago on my honeymoon. We had a beautiful meal at Gramercy Tavern, at the end of which, the sommelier recommended some aged rum as an after dinner drink. I was intrigued, rum to me meant pina coladas, daiquiris and rum punches. Meyers rum had long been a secret bar weapon of mine, floating on top of a juicy pink punch it gave the rink that special something that elevated it into something a bit more complex and savory than your average light and dark rums.
So I was ripe for his suggestion that evening. He delivered a deep amber liquid in a crystal snifter and when I swirled and took my first sniff I was hooked. The first sip burned like a good cognac although the flavors were vastly different. Redolent of burnt sugar and spice, it was lighter, fruitier, and more floral than I expected. It reminded me of a thunderstorm on the beach, the smell of the rain and the smoke from a wood fire. I have been a convert ever since.
My current staple at home is the the one pictured to the left. The Ron Zacapa Centenario is aged for 23 years and it's slightly sweet flavor makes it perfect for the end of a meal. So this chilly October evening, I'll be sipping some dark rum for dessert and remembering hot summer days and clear blue water, lightning storms and campfires near the water. It's not just the flavor, it's the whole experience.