Plantation Cut & Dry

Volume: 0.7 litres | Alcohol content: 40% | Colouring: Yes

Special Features:

For Planteray Cut & Dry, ripe coconuts from Barbados are cut open by hand and dried in the sun. This concentrates their oils before the pieces are steeped in rum. Planteray spent four years developing the process with local coconut farmers.

The coconut pieces are steeped in a mixture of unaged pot-still and column-still rums. This infusion is then blended with Barbados rum aged for up to three years. The rum base is made from molasses at the West Indies Rum Distillery. The coconut pieces from one whole nut are used per litre.

This amber rum-based spirit is bottled at 40%. Its coconut character also lends itself to cocktails: in a Piña Colada, it complements pineapple and coconut cream, while the Cut & Dry Cocogroni pairs it with red bitter liqueur and sweet red vermouth.

Tasting Notes:

• Nose: The nose has an intense coconut aroma, accompanied by creamy vanilla ice cream notes, cinnamon and sesame.
• Palate: On the palate, sweetened coconut milk, vanilla pudding and banana sorbet come together in a balanced impression. Ginger, molasses and fresh herbs complement the creamy notes.
• Finish: Coconut lingers on the long finish, accompanied by vanilla pods and white pepper.

Distillery/Bottler:

The rum for Cut & Dry comes from Stade’s West Indies Rum Distillery on Spring Garden Beach in Barbados. George Stade founded the distillery in 1893 at a site with access to fresh water and the sea. He worked on technical improvements to rum and sugar production and held several related patents. The distillery’s historic still collection includes the copper Rockley Still; Cut & Dry, by contrast, specifically combines pot-still and column-still rums.

Behind Planteray is founder and Master Blender Alexandre Gabriel. For Cut & Dry, the collaboration with local coconut farmers brings together two products from the same island: the coconuts are grown in Barbados, where both distillation and infusion also take place.

Facts: