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My less-than-half full bottle of Brinley Gold Shipwreck Coconut rum. It’s the good stuff.

First things first: I opened batch three of my home brewed ginger beer on Saturday afternoon. This one sat in the fridge for almost a week before opening (previously, I’d been too impatient to wait for more than two days). It had lots of air pressure when I opened it so I had to go really slowly but it was, once again, worth it. This was the best batch so far. It was very bubbly and tangy, and full of potent ginger flavor. I was so inspired that I made up another batch Saturday night. I’m loving this ginger beer. We drank this on Saturday with the remainder of the bottle of Gosling’s Black Seal rum and also with Mount Gay Eclipse. We drank a lot more of it on Sunday with the Mount Gay, too. People who like ginger generally seemed to like it, but those who are not big ginger fans didn’t care much for it. I like it.

I made it to the pool on Sunday at around 1:30 because I made myself go to the gym before the pool (yay me!). Since it was technically still Sunday brunch time, I decided I wanted something to drink that was a little brunch-y. I decided to tap into the bottle of Brinley Gold Coffee Rum that was anxiously awaiting my attention. I tasted it on its own first and, naturally, felt I could probably just pour it on ice and sip it. But, I had no intention of drinking too much at the pool on Sunday because I had someplace to be in the evening so I decided to mix it. The mixer of choice was ginger beer. I thought this might be a not-that-great combination so I performed a little taste first and I actually really liked it. The coffee rum (which is really delicious) went nicely with the ginger and gave the drink a more rounded – and slightly sweeter – flavor than with some other rums. I could taste the coffee but it wasn’t overwhelming. It was a good drink.

Brinley Gold Shipwreck Coffee Rum

In addition to thinking their rum tastes fabulous, I really love the story of Brinley rum. You can check it all out on their website but here it is in incredibly brief detail. Basically, Bob Brinley (the chairman of the rum company) had an electronics factory on St. Kitts for 20 years before it closed down.  He wanted to stay in St. Kitts so he started making flavored rums there. His son, Zach, gave up his Wall Street gig to join the new family business and they started making their delicious flavored rums (starting with vanilla) which quickly won awards and distribution in the U.S. Their website says the rum can now be found in 29 states. I feel really bad for the other 21.

Now the really important thing: Everyone loves Brinley Gold Shipwreck Coconut rum. This is not really a surprise but it was great to hear that everyone agreed with me that this rum is particularly delicious. I made a pitcher of drinks that consisted of 8 ounces of Brinley’s Coconut rum, 4 ounces of homemade falernum (which I really cannot say enough good things about) and probably about 12 ounces of club soda. This was a potent drink and I didn’t want to overdo it with just booze. My friends really seemed to enjoy it. It smelled great (someone said it smelled like coconut cake) and had a spicy, real coconut flavor. It did taste like dessert but without all that sweetness. It’s sweet by its nature but it’s still not a dessert drink. The drink was basic enough that you could taste the coconut and the rum flavors. I probably could have cut back on the falernum and the drink would have been just as great. Brinley coconut rum is such a delightful spirit! I feel addictive feelings about it. I want more now. I actually feel a very strong desire to try the other Brinley rums now (vanilla, mango and spiced). Some of them will need to be specially ordered but fortunately I know some awesome people who can help me out with that.

A bottle of Richland Rum (from their website).

Have you heard about this place in Georgia that makes rum? They’re in Richland, Georgia and the company is called Richland Distilling Company. They make a product called Richland Rum (go figure). The rum is made from locally grown sugar cane which they press and process into rum right there in Richland. The first batch came out just a little while ago and the supply is now depleted, but they are expecting their next batch in the Fall and offer an opportunity to reserve a bottle in advance. They also invite people to visit them in Richland to check out the production. A road trip is already being discussed (with a stop in Cordele to buy watermelons and various stops to pick up pecans, etc.).

Finally, I want to send out a special thank you to my neighbor, Joel, who paid me in rum for watching his dog while he was out of town. He is not the first to do this but I appreciate it always. My present this time was a bottle of Flor de Cana Grand Reserve 7 Year rum – yay! Enjoy your cocktails!