Papa’s Pilar Blonde Rum, like the Dark Rum, is sourced from Florida, Central America, and the Caribbean. It is column distilled, then solera aged through a series of different used barrels, first American Bourbon, then a mix of American Bourbon and Port, and then Port. Finally, it is blended and finished in Spanish Sherry casks.

Vanilla, pink grapefruit, and citrus blossoms waft up from the glass. Lots of vanilla and even more citrus fruit, white and pink grapefruit, navel oranges and tangelos, and Meyer lemon are all there, candied peel and juice together. Citrus flowers linger on the finish. It has more of a bite than the dark rum, making it a bit more of a blender than a sipper.

This is a very nice spirit. Fresh citrus and flowers are bright and refreshing, a great rum for a summer afternoon. We suggest a very simple cocktail, something that lets the rum shine through. Pour an ounce of Papa’s Pilar Blonde Rum over a hibiscus flower in syrup, then add a small squeeze of Meyer lemon and spritz with a lemon twist. Highly Recommended. 90 points. DBH

About The Author

David Honig
Publisher

David Honig, the Publisher, looked at what was happening in the world of wine journalism and realized there were a lot of great writers out there at the same time paying publications, from newspapers to websites, were dropping like flies. So he created Palate Press to find the best writers and create a new forum for them to sell their best work. He is a self-educated oenophile, and defers to the tremendous experience and wisdom of the amazing staff at PALATE PRESS: The Online Wine Magazine.

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