Rum will always be my first love. I mean, I love gin and I think that is obvious from my site, but rum is just delicious. I love the dark toffee and caramelised flavours, neat or mixed, I’m totally sold. So when Discarded Spirits brought their new rum to Speak in Code for a launch night, I was there before they had even opened the doors. I wish I was lying.
First, the rum. Discarded Spirits started life by making a sweet vermouth that is made using cascara, the fruit of the coffee berry which is often discarded during coffee production. The rum is actually a finishing rum. A rum that was originally used to season whisky casks, imparting flavour that is then discarded for whisky to be added to the cask for maturation. The rum was often sold on or disposed of, but not any more! The addition of banana peel adds a rich dark toffee flavour to a smooth fruity rum that is just perfect neat with a cube of ice.
Now, the bar. It was my first visit to Speak in Code but it certainly will not be my last. A dark speakeasy style bar, if you can find the sign you will be treated to an exquisite cocktail menu and a luxe feel. It reminded me of the upper class cocktail bars I frequented in New York and has gone a little way to replace to Elixir size hole that has filled my heart ever since my favourite cocktail bar in Manchester shut its doors. They haven’t won 8 awards in their first 18 months trading for nothing!
To celebrate the launch of Discarded Banana Peel rum, Speak in Code created a unique cocktail menu using the rum and their innovative home creations. I tried them all, and I am so glad I did.
First up above is coffee bean infused Discarded rum, Cocchi Americano and Suze. The result has an initial sweetness that you would expect from the rum, then a light bitterness from the Cocchi Americano and Suze. It has the flavours of an espresso martini but in a much more refined way. Not a lover of short drinks normally, this one was beautiful.
Next was my favourite of the evening. Coconut fat washed Discarded rum, Mr Black coffee amaro, home made cold brew, smoked sea salt and demerara. Served in a gorgeous matte black cup and a hand carved cube of ice, it is also topped with a mini ice cream to add the proverbial cherry on the cake. The attention to detail was second to none and the drink was pretty epic too.
Another complete feast contained Discarded rum, hops and apricots, home made herbal banana beer. The banana beer mellows the fruitless of the rum for the darker toffee and caramelised flavours to come through and the fritter garnish is seriously good.
Finally I enjoyed Discarded rum with tepache. The tepache is made on site with peaches, pineapples, a blend of spices and a little smoke. It reminded me of my favourite peach drinks in the States and I’ll be drinking more of these for definite. The dried peach and pineapple garnish brought the rum flavours to the front and cut through the sweetness well.
When you are due a decent cocktail, head over to Speak in Code to try their creations for yourself. I’ll see you at the bar.
