Dead Man's Fingers Hazelnut Rum, 70 cl

Product Information

The blind tasting was split between four groups of tasters due to the number of entries, with the first panel comprising: Bryan Rodriguez, wine and spirits buyer, Harvey Nichols; Sara Jane Eichler, founder of the Negroni Club UK; and Nicola Carruthers, deputy editor of The Spirits Business, who chaired the panel.

Colour – “After both the Prosecco and Vodka had been combined, the pale gold had a hint of pink to it.”Method: Combine the Belgrove Hazelnut Rum, coconut cream, pineapple juice & lime juice in a shaker with ice, and shake for 10 seconds. Strain into a Collins glass filled with ice, and garnish with a wedge of fresh pineapple & pineapple leaves. This aged rum from Venezuela was born in commemoration of the 21st century, and crafted using a blend of rums aged for up to 12 years in ex-Scotch barrels, resulting in notes that are complex, structured and balanced. Belgrove bagged a Master for its Hazelnut Rum, and for anyone who loves the indulgent flavours of Nutella and Ferrero Rocher, this tot is a must-have that happens to make for a perfectly indulgent Espresso Martini. Taste – “The taste is of a Candy Cane but not as prominent compared to the nose, it’s light and moreish, it is definitely not as sweet as the nose would have you believe.”

Method: Build over ice and stir gently to mix. Drizzle 5ml Jura Rum Cask finish on top and garnish with a fresh lime wedge or wheel. Serve in a highball glass. Sitting at 63% ABV, this punchy bottling is a great base for a Jamaican Wray and Ting – a refreshing Highball serve made with 50ml of Wray & Nephew White Overproof Rum, topped with Ting soda. David T Smith, spirits writer, consultant and co-founder of the Craft Distilling Expo, chaired the third group, which consisted of: Alan Uresti Silva, head of mixology at Annabel’s Mayfair; and Laurence Baker, general manager at Callooh Callay group. Begrove Hazelnut Rum is a delightful and indulgent spirit that marries the rich flavors of hazelnuts with the smoothness of premium rum. Crafted with meticulous attention to detail, this unique fusion delivers a luscious and unforgettable taste experience. Rum remains the third biggest spirits category in the world – and past editions of The Rum & Cachaça Masters have shown premium developments in the category. But what stood out in this year’s blind-tasting competition? This year’s award winners spanned multiple categories, from flavoured expressions to un-aged varietiesMethod: Stir all ingredients in a mixing glass with ice and strain into a chilled martini glass. Garnish with maraschino cherries. Cachaça Dom Tápparo Extra Premium Carvalho Europeu 12 Anos was praised for its notes of “minty chocolate, vanilla, cherries and soft, woody spice”, and was subsequently awarded a Gold medal.

Another popular option is the Frangelico and chocolate. This drink can be made by combining Frangelico with chocolate syrup and milk over ice.Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. Colour – “The pale gold colour of the Prosecco turns golden once the Caramel and Hazelnut Rum is added.”

Method: Pour the rum, pineapple juice and coconut water into a large stein or tankard. Add a handful of ice and mix to combine. Top with the Einstök White Ale. Garnish with three pineapple leaves.Taste – “The Cinnamon and Cranberry are the two flavours that come through the most on this combination with distant green fruits from the Prosecco.” online resource for news and information on Champagne and Sparkling wines, prestigious industry awards and trade tastings.