White.
The first distillation of rum took place on the sugarcane plantations of the Caribbean in the 17th century. Plantation slaves first discovered that molasses, a by-product of the sugar refining process, fermented into alcohol. Later, distillation of these alcoholic by-products concentrated the alcohol and removed impurities, producing the first true rums.
Spiced.
From a time of rogues and vagabonds, spiced rum has been a big part of seafaring. Traditionally, rums weren’t easy to drink and needed to be either aged or spiced. This turned an almost ‘undrinkable’ sharp rum into something palatable. Over centuries the technique of making rum and spiced rum has been refined and reworked into a well-crafted drink.
Signature Range.
The Helmsman signature series is about adding an extra dimension to the flavour profile to our rums. For particular series we are doing a cask finish taking our blended rum and transferring from the primary barrel to a second for extra maturation.
MOJITO DE PINA
45ml Helmsman Spiced Rum
30ml DeKuyper Pineapple
15ml Lime Juice
Mint leaves
Soda
Garnish with mint sprig
Combine all ingredients in a cocktail shaker, Shake and add the ingredients into a glass top with soda.
SPICED RUM SOUR
45ml Helmsman Spiced Rum
30ml Lemon Juice
15ml Sugar Syrup
1 Egg White
Combine all ingredients in a cocktail shaker, Shake and strain the ingredients into a glass.
GINGER HIGHBALL
45ml Helmsman Spiced Rum
30ml Lime Juice
15ml Orgeat
2 Dashes Whisky Aged Bitters
East Imperial Ginger Beer
Fill a highball glass with ice pour Helmsman rum, lime, orgeat & bitters in to the glass. Add top with ginger beer then stir and garnish with lime wedge.