Cuban RumMADE BY LOST SPIRITS DISTILLERY IN SALINAS, CALIFORNIA
Warm, sunny, bright, sweet – all things we conjure up when we think Cuba. Well, this Cuban-inspired rum is no different, packed with flavors of caramelized banana, pineapple, brown sugar, oak. And that makes sense: It's made from baking grade molasses, yeast cultivated on bananas, and water. Once fermented and distilled, the rum ages in a mix of new and used American oak barrels and casks, which impart different levels of charred and toasty goodness.
Head distiller Bryan Alexander Davis first became famous for distilling superb absinthe in Spain while the practice was illegal in the US, then for moving back to his native California to create tiny runs of spectacular peated whiskeys. His latest obsession when we launched Spirits + Wine was making rum. But in 2015, Lost Spirits finalized the development of a crazy cool distillation technology they call the THEA | ONE Reactor, and they completely stopped production of their own spirits to focus on this ground-breaking invention.
Grab a bottle while it's here. It’s the last of its kind.
tip of the tongue
Daiquiri time! In a cocktail shaker with lots of ice, combine 1 1/2 oz Cuban Inspired Rum, 3/4 oz freshly squeezed lime juice and 1/4 oz simple syrup. Shake well and strain into a chilled cocktail glass. Might as well pair this with a Cuban sandwich, made with A. Bauer’s Classic Grain Mustard and Donovans Bread & Butter Pickles.