Red Mill Rum Coconut Rum

Description

Want to kick your COCKTAIL GAME up a notch? The Tribe are the first to get their hands on a REAL aged RUM with REAL COCONUT…the very GROWN UP Red Mill Coconut Rum.

This is based on a blend of approximately two-and-a-half-to- three-year-old Red Mill dark rums taken from various casks ranging from red wine puncheons to traditional ex-whiskey barrels. An aged cask (i.e. had a few runs through it and not as ‘active’ as a younger cask) is then washed with hot coconut oil and then has toasted coconut flakes and fresh coconut pulp added to it. It is then filled with the blended dark rum. Keep in mind this is a summary of the process (the exact details are secret) – but the coconut integration happens over several stages in a time and labour-intensive process. Once happy with the integration of the coconut – it’s diluted, sweetened slightly (yes, this does have some sugar added) and hand bottled at a satisfying, but easy to sip 38% abv.

After the glowing feedback we received from members about the Red Mill Gold Rum from a couple of months ago, we thought there was no harm in giving the ‘Tribe a sneak peak at a whole new product that’s about to drop – the Red Mill Coconut Rum.

 

Now… STOP RIGHT THERE! I know what you’re thinking. Yeah, I do, I feel you! But let me assure you, this ain’t no clone of that other coconut drink you’re thinking of that you got sick on in high school. For a start, unlike that other one, this is made on a base of real, two-and-a-half-year-old dark rum. Unlike that other one, Red Mill Coconut Rum is made with, well… actual coconut!

Compared side by side you can really see how ‘artificially coconut’ that other one is – and at the same time the Red Mill isn’t. Red Mill really captures the ‘earthy’ side of coconut that is totally missing from fake coconut ‘rums’. In fact, it’s not until you line the Red Mill Coconut up next to a shot of that other stuff and compare them that you really, and I mean really see how artificial the other nonsense is.  It’s chalk and cheese.

Oh yeah – and Red Mill Coconut Rum is hitting your glass at a grownup strength of 38% abv. This is RUM. This is NOT a rum-drink!

This sensational Coconut Rum is not yet available for retail sale but it has been enthusiastically embraced by Sydney’s cocktail bar fraternity. New and iconic bars alike such as Bobbies, Jam Bar, Old Loves etc. have been quick to take up this as the coconut component in their cocktail repertoire.

 

Rum Stats

 

Our Tasting Notes

Nose: A sweet, damp earthiness is my first impression. I must admit I was expecting big coconut but it’s a very subdued (yet still discernible) background note here on the nose. There’s also tinned pineapple there and some crispy gold flaky pastry notes too.

Palate: A nice clean spirit– that column still coming through in the mouthfeel – but interestingly, there’s also a buttery-ness to this as well. There’s much more coconut here on the palate than the nose – yet whilst it’s certainly the star of the show, it never overpowers the other facets of the rum. Lots of biscuit spices here and a real sense of Iced VoVo biccies thanks to a raspberry note that flies around too.

Finish: Man, once you taste that Iced VoVo it really sticks. The finish is a raspberry coconut fadeout with a buttery maltiness and more biccie spices swirling around to really make it feel like a mouthful of childhood memories!

When I first heard about this I can’t lie – I cringed a little and immediately remembered that night at Kevin Patterson’s 15th birthday party back in the distant stone age. But, this truly is a grown-up drink – just with a coconut bent is all. This is certainly not an over-sweetened lolly-water. This is way more… complex, than that. This has a depth of flavours that will certainly smash it in a shaker, but it won’t be embarrassed neat in a glass.

Think way more Iced VoVo than Malibu, people.

From Red Mill

Hi Rum Tribe,

When we started laying down barrels with our new Rums in 2021, I never thought we’d be making a Red Mill Coconut. It seems obvious now, I suppose, seeing as it’s one of the greatest flavour combinations on earth – well-made Golden Rum and the warm embrace of delicious coconut.

For us, we started with an elegant column distillate, the same as our regular Red Mill Rums, which was sent to a selection of casks ranging for red wine puncheons to traditional ex-whiskey barrels. These were blended and settled together after ~30 months of aging and set aside for this project.

This is ultimately about finding the ideal balance of elegant Rum flavours, including our signature – burnt butter, almond, dry-spice and brown sugar notes, and making them marry with the rich, warm, delicious flavours of real coconut.

To do this, we need to integrate the coconut over a number of steps, all of which take time. We start by washing our aged casks with a blend of warm coconut oil, toasted flakes and fresh pulp. This is done at different levels and ABVs, depending on how the base Rum looks. When we think the flavours have integrated, we decant the rum off the coconut and blend back to an ideal balance.