Among the best spiced rums on the market, and winner of many top awards, Brinley Gold Shipwreck Spiced Rum is a four year old Guyanese molasses rum, aged in charred American oak barrels, expertly blended with real Madagascar Vanilla, Grenada Nutmeg, orange peel and clove.
At their production facility on the island of Saint Kitts in the Eastern Caribbean, each small batch is infused for two weeks to extract maximum botanical flavors from the exotic ingredients, before being expertly blended by seasoned professionals.
Shipwreck Spiced Rum Tasting Notes
Aromas of creamy vanilla with nutmeg and orange rind lead to clove and mild honey. On the palate, the sensation of bold vanilla delivers a base of creamy smoothness for the nutmeg and clove, balanced by orange peel at mid-palate.
The result is a best-in-class hand-crafted spiced rum that mixes perfectly with your favorite cola, ginger beer, fruit juices and citrus.
The Hidden Label Message
When you’ve finished the bottle, look for the hand-written message inside the label, dedicated to those aboard the British Troopship sank by the French Navy off the coast of St Kitts in 1782.
Shipwreck Spiced Rum Awards
Brinley Gold Shipwreck Spiced Rum has earned many prestigious medals and accommodations over the past decade, including the 2018 International Rum Expert Panel “Best In Class” gold medal in the spiced rum category, as well as a prestigious gold medal from the 2018 Consumer Rum Jury.
Brinley Gold Shipwreck Spiced Rum is bottled at 36% abv. The 750ml bottle sells for about $25.
https://www.brinleygoldshipwreck.com/spiced-rum
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Starting with raw, unrefined, first-quality Australian sugar, the process is started with a heat tolerant slow acting yeast that gently ferments over a long 40 day cycle.
Mild aromas of butter cookie and vanilla lead to toasted oak and some spices. On the palate, pencil shavings and vanilla, toasted oak and some subtle sweetness precede a slightly bitter cocoa that balances well. Ripe butter and cedar linger in the finish.
Aromas of oak and vanilla dominate the nose, with trailing hints of burnt sugar, almond and light banana. On the palate, brown sugar leads to bold vanilla, cherry-almond and baking spices over toasted oak before hints of bitter cocoa.
Those who are among the most accurate tasters in the event, could be invited to join the 
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