The flagship St. Lucian rum
Chairman’s Reserve was first blended in 1999, overseen by then Chairman, Laurie Barnard, as a special project to create a fine quality rum that can represent the iconic style of St. Lucian rum. As a simple line of distinction, Chairman’s Reserve starts with selected aged rums of both Coffey column stills and copper pot stills, married together after maturation, and then re-entered into oak for blending and final finishing.
Appearance: Rich dark amber in color
Nose: typical pot still richness comes through the aromas carried by whiffs of cooked banana, caramelized fruits and spicy oak derived vanilla.
Finish: A well- balanced mid-palate provides structure around flavors of chocolate, golden raisin, tobacco and clove, which dissipates over a long creamy finish.
Alcohol by Volume (ABV%): 40%
Chairman's Old Fashioned
2 oz. Chairman’s Reserve Rum
1 teaspoon of sugar in the raw
3 dashes of Angostura bitters
Large orange zest
Muddle the sugar and bitters in an old-fashioned glass.
Add large piece(s) of ice and add Chairman’s Reserve Rum.
Stir gently and finish with a twist of a large orange zest.
1 oz. Chairman’s Reserve Rum
1 oz. Rhum Agricole Ambré/Vieux
½ oz. Créole Shrubb
1 oz. fresh lime juice
½ sugarcane syrup
In a mixing glass, pour Chairman’s Reserve Rum, aged Rhum Agricole, Créole Shrubb, fresh lime juice, orgeat, sugarcane syrup over 2 cups of fresh crushed ice.
Shake hard and pour unstrained into a double old-fashioned glass.
Sink your spent lime shell in the drink, and garnish with a mint sprig.