Antelope Island Rum is made from dehydrated green sugarcane juice from Lula Farm in Louisiana and a touch of molasses from the same source, brought to proof with the most important ingredient — artesian, limestone-filtered water. This water is sourced directly from the majestic Wasatch mountains of Utah, home to the greatest snow on earth! The snowmelt then flows into the distillery's own artesian well creating a unique flavor profile crafted from this mineral rich water.
This award-winning white rum has compelling notes of guava Himalayan salt, vanilla, lime, and pineapple. Toasty aromas and flavors of candy corn, dark honey roasted nuts and stalks, latte, and hint of paint with a satiny, vibrant, dry-yet-fruity light-to-medium body and a peppery, intriguing, long finish with notes of vanilla cream, sweet and peppery spices and minerals and wet straw finish. A nice, spicy and warming white rum that will pop in cocktails.
Aroma: Himalayan sea salt, vanilla, lime, and pineapple
Palate: Salty notes of apricot, Asian pear, and butterscotch toffee
Finish: Long and luxurious
92 Points – The Tasting Panel Magazine June 2018
Gold Medal – Wine and Spirits Wholesale of America 2018
Silver Medal – Denver International Spirits Competition 2017
Silver Medal – San Francisco World Spirits Competition 2017
Clear color. Toasty aromas and flavors of candy corn, dark honey roasted nuts and stalks, latte, and hint of paint with a satiny, vibrant, dry-yet-fruity light-to-medium body and a peppery, intriguing, long finish with notes of vanilla cream, sweet and peppery spices, copper twang, and minerals and wet straw finish. A nice, spicy and warming white rum that will pop in cocktails.
Make sure you have a clean palate (your mouth). Common palate cleansers are bread or unsalted crackers.
The first thing to look for when tasting a new rum is what it looks like. Take note of its color, is it clear or cloudy, light, golden or dark – this can help prepare your brain for what is about to come next.
Commonly referred to as “nosing” this is where you sniff the rum to soak in those delicious aromas. Short quick sniffs are best to capture different aromas. You have about 7 seconds before your nose gives up and stops noticing things so try and identify things quickly.
The first sip is always a bit of a shock to the tongue, so take a small sip to get the light burn out of the way so you can then focus on the flavors.
Take a second, slower sip and let the rum float around your mouth and the vapors float into your nose to identify more aromas. Here you want to look for sweetness, bitterness and spiciness & acidity. Make a note of what you observe.
Next, take another sip and pay attention to the consistency or the rum, is it smooth, light, thick? Does the flavor intensify or stay the same? Compare this to what you noticed in The View above.
Swallow the rum and pay attention to the after taste. How quickly does it fade away? Do more flavors present themselves, do other flavors disappear.