Pyres – Planteray Cut & Dry

Usually, I would stay clear of coconut rum. Yet, when it comes from Ferrand / Planteray you know that has a high quality and you must try it! In this case, I went for the obvious pairing with pineapple.

For the Cut & Dry Rum Ferrand cooperates with local coconut farmers on Barbados. The flesh of coconuts is sundried and then macerated in unaged Column still and unaged Pot Still rum from the West Indies Rim Distillery. In the end, Planteray blends the macerate with three-year-old rum. The Cut & Dry is bottled at an ABV of 40 % with a dosage of 30 g / l.

Delicate coconuts

Yes, the first thing you taste when sipping the Cut & Dry are the coconuts. Yet, the taste is very natural. Apart from that, there are noticeable palm sugar notes, combined with a slightly aged Barbadian rum characteristic. It tastes sweet, but not as sweet as the dosage would suggest. I enjoyed it very much for what it is supposed to be, a coconut flavoured rum.

An atypical drink

Well yes, the obvious choice would have been a Bahama Mama, but I went in a different direction. So, I based the ‘Pyres’ cocktail losely on the ‘100 Year Old Cigar’. I liked the idea of combining other powerful flavours with the Planteray Cut & Dry Rum. As mentioned above, I split the base with some slightly smoky pinapple rum. Instead of regular Cynar, I went with the 70 Proof version. To that I added a splash of Chartreuse as well as some chocolate and some pineapple bitters.

The drink definitely is on the boozy side. Yet, the coconut and pineapple notes work perfectly well with the bittersweet Cynar. The split base might sound like a Piña Colada, but the other ingredients take the drink in a very different direction.

*The fact that I received a product reviewed in this article for free, did not – in any way – influence the rating of said product. The coconut rum was provided by Ferrand Spirits.