Mad River Maple Cask Rum

Mad River Maple Cask Rum is a Vermont-made rum bottled at 48% ABV (96 proof) and finished in barrels that previously held maple syrup. That finish is what sets it apart from a standard gold or aged rum. Expect the maple to show up as a rounded, toasty sweetness and a woody, caramel-leaning depth rather than a sugary top note. Rums finished this way usually carry vanilla, brown sugar and light baking-spice character from the wood. The producer doesn't publish a detailed tasting profile, so treat those notes as what the style suggests, not a measured description of this bottle. At 48%, it has more body and warmth than the typical 40% bottling. That strength makes it a good sipper. Start with a small pour at room temperature and add a few drops of water or one large ice cube if you want it to open up. A tulip-shaped nosing glass or a short rocks glass will concentrate the aromas better than a wide tumbler. The same strength also lets it hold its flavor in cocktails without getting lost behind citrus, ginger or ice dilution. The Rum Old Fashioned is the most natural fit. Stir 2 oz over a large cube with a dash or two of Angostura or orange bitters. You can use a bar spoon of rich demerara syrup, or simply a small amount of real maple syrup. Garnish with an orange peel. The cask character already supplies much of the sweetness, so go light on added sugar. A Dark 'n' Stormy also works well. Pour 2 oz over ice in a highball, top with a spicy ginger beer and add a squeeze of lime. The maple notes tend to soften the ginger's bite. A Daiquiri made with this rum will taste rounder and richer than the classic white-rum version. Shake 2 oz with 3/4 oz fresh lime juice and 3/4 oz simple syrup, strain into a chilled coupe, and cut the syrup back slightly. This bottle isn't the best choice for a Mojito or a Piña Colada. Fresh mint and coconut work best with a cleaner, lighter rum, and the maple and oak would compete with them. For food, expect it to pair well with roasted pork, smoked meats, aged cheddar, and desserts built on apples, pecans or pumpkin. A small pour also works well next to breakfast-style sweets like waffles or bread pudding.