Pusser's Original Admiralty Rum

Pusser's Original Admiralty Rum is a 42% ABV blend of pot-still and column-still rums from the West Indies, bottled under the Tortola, British Virgin Islands banner. It follows the recipe once issued to the British Royal Navy as the daily rum ration, a tradition that ended on 'Black Tot Day' in 1970. Pairing pot-still and column-still rums is what sets the style: the pot-still portion usually brings weight and heavier, fruitier character, while the column-still portion adds a cleaner, lighter frame. In the glass, expect a full-bodied, dark rum with notes of molasses, toffee, vanilla, caramel and warm baking spice. Rums built this way tend to show a dense, syrupy sweetness up front. A drying spice and a little oak-like grip usually follow in the finish. At 42%, it holds its flavor when diluted, so it works well both neat and in mixed drinks. Its best-known use is the Painkiller. Combine pineapple juice, orange juice and cream of coconut over ice, add a generous measure of the rum, and finish with freshly grated nutmeg. The rum's molasses and spice character lines up with the nutmeg and coconut. It is also a good choice for a Dark 'n' Stormy, where its sweetness balances the bite of ginger beer and a squeeze of lime. A rum like this also suits an Old Fashioned-style build: a barspoon of demerara syrup, a few dashes of bitters, and an orange peel. The same traits that make it good in those drinks should carry into a rum punch or a hot buttered rum. For sipping, pour 45 to 60 ml into a rocks glass or tulip-shaped nosing glass at room temperature, with a small splash of water or one large ice cube if you want to open up the aromas. For highball-style drinks, use a tall glass filled with plenty of ice and garnish with a lime wedge or an orange slice. For food, dark rums like this go well with grilled pineapple, jerk-seasoned chicken or pork, banana desserts, and dishes built around caramel or dark chocolate.