Labor Day weekend means it’s about time for pumpkin spice - and spiced rum.
The back story: These days, when Americans reach for a bottle of rum, it’s often one with an added boost of flavor. The Distilled Spirits Council of the United States, an industry trade group, reports that 55% of the rum market is now made up of rums that have been infused with spices, fruit or other flavorings.
All of which sets the stage from the latest offering from rum giant Bacardí — namely, Bacardí Spiced. Actually, it’s not so much a new bottle as a repackaging of Oakheart, a spiced rum that it introduced in 2011, says Lisa Pfenning, Bacardí’s North American vice president. The idea, she says, is for the bottle to “better fit” into the larger Bacardí family.
Either way, there is no set definition of what constitutes a spiced rum. “Every rum maker follows a different recipe,” Pfenning says. In Bacardí’s case, it begins with taking an aged rum, then adding what the brand calls a “unique blend” of spices. The release of the repackaged bottle is being timed with the fall — certainly, it’s a season all about flavoring, as in the ubiquitous pumpkin spice .
What we think about it: We generally prefer rums that are flavored like, well, rum — meaning ones with nothing added. But America is a flavor nation, so we understand why the market is moving in this direction. Bacardí Spiced is about as low-key as a spiced rum can get — we taste some vanilla, some nutmeg, maybe a hit of cinnamon, but nothing that overwhelms the palate.
How to enjoy it: Spiced rums are very cocktail-friendly — basically, just add one mixer and you’ve got yourself a party. But we were pleasantly surprised how this rum held up on its own — say, with a cube or two of ice — as a mellow autumn sip.
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