By the mid 1990s Laurie Barnard, St. Lucia Distillers’ Chairman was adamant it was time for change: “If we are to export our rum we need to be different; we need to have the tools to make great rum the old way. A column still and molasses is one dimensional.'” Thus began a journey which saw the commissioning of three pot stills to add to the existing Coffey still as well as he replanning of sugar cane that had ceased back in 1962. Ever innovative, never content with mediocrity and possessed by a fierce competitive steak. Laurie drove the idea of having a diversity of rums from different stills and aged in contrasting woods so that the blender would have a palate of maturates from which to create a great rum.
Chairman’s Reserve Spiced Rum
From St. Lucia Island in the Caribbean. Chairman’s Spiced Rum begins with the original Chairman’s Reserve steeped with “Bois Bandé,” a local Caribbean bark culturally known for its aphrodisiac qualities. Added to the rum are local spices and fruits such as cinnamon, clove, nutmeg, vanilla, allspice, lemon, and orange peels.
RUM BLEND: A blend of Coffey and pot still rums aged and finished with local fruits and spices
MATURATION: Aged separately by batch and by type of still in ex-Bourbon barrels, then blended and rested in oak vats for an additional six months. Local fruits and spices are added over the final six months of finishing.
TASTING NOTES: Deep mahogany color with a supple red hue. An expressive aroma of bitter orange, nutmeg, cinnamon, and sweet raisin lead to a sweet and rich mouthfeel bursting with exotic spices and balanced with crisp citrus character. An epicurean and complex spiced rum.