Now the sunshine has finally made its way to Manchester it seems the optimum time to crack open the rum, sit back and watch the Olympics Caribbean-style.
Bacardi, Morgan Spiced and Havana Club may be your go-to rum, but there's a little-known contender in town that is as delicious as its famous counterparts.
Pink Pigeon is a Mauritian rum named after the island’s rare inhabitants.
It is one of very few rums in the world distilled five times compared to the usual three and is also produced in the oldest distillery in the country, founded in 1926.
This delightful rum uses the second most expensive spice in the world, Madagascan natural Bourbon Vanilla, and is blended for six months by Master Blender Alain Chatel.
Launched in Mauritius in December 2010 and the rest of the world in February 2011 by the Indian Ocean Rum Company and Berry Bros. & Rudd Spirits, it has become a staple of the premium rum category as well as giving a vanilla twist to many a classic rum cocktail.
So with it standing out from other premium rums in both is production and namesake, how does it fare?
Instant soft vanilla hits the nose with smooth hints of exotic spice following.
Both evolve slowly as it hits the palate with slight kicks of the spice around the edges as it gives an extremely long finish.
Very balanced between the sweetness of the vanilla and hints of nutmeg.
Pink Pigeon is recommended to be served in the classics of Daiquiris or Mojitos, however to become even more adventurous, ask your bartender to serve up one of these recipes:
Pink Pigeon Punch (serves 4)
200ml Pink Pigeon
20ml agave nectar
200ml watermelon juice
Ginger beer top
Pour all ingredients into a jug and top with ginger beer.
50ml Pink Pigeon
50ml lychee juice
1/2 pressed lime
One passion fruit
Shake all the ingredients together and top with ginger beer
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