Mount Gay Eclipse Rum 70cl

Description

Mount Gay Eclipse Rum

At the top of Mount Gilboa, in the St Lucy's parish in Barbados, stood a small distillery, which was inherited by John Sober in 1703. A fourth generation Barbadian, Sir John Gay Alleyne was hired by the family to bring the distillery into the new era, and to honor the success of his innovation and achievements the distillery was renamed Mount Gay - a name that has a pedigree for excellence and craftmanship.

By taking the natural elements from Barbados, Mount Gay Rum is made by combining the local water, cane, and airbourne yeast. Not only a tradition, the process of refining the cane into sugar and then fermenting into molasses, produces the most essential ingredient for their rum.

Mount Gay Eclipse Rum was named after the 1910 total solar eclispe that was visible over Barbados. It is also the base of all Mount Gay Rum , and for some rum aficionados, the reference by which all rum should be measured.

Distilled using a traditional column and double retort pot still, the rum is then aged in charred ex American whiskey barrels. There are distinctive notes of vanilla and banana in the aroma with underlying notes of caramal, summer fruits and spice. On the palate, this light to medium bodied rum has an oaky character with burnt notes from the barrel. 

More from Mount Gay

Perfect Serve

For a simple mixed drink, add 60ml Mount Gay Eclipse to a tall glass with freshly squeezed juice from 1/2 lime. Top up with 125ml tonic water, stir gently and add a wedge of lime - don't forget the ice.

For the cockail lovers, how about a Cropover Tiki - add 45ml Mount Gay Eclipse Rum, 22.5ml freshly squeezed lime juice, 15ml sugar syrup, 5ml cinnamon syrup, 30ml coconut milk a 2 dashed of Angotura Bitters into a cocktail shaker with ice and shake well. Stain into a chilled glass, garnish with a cinnamon stick and enjoy.

If you are having a party - the Silver Sands Punch is perfect. Add 475ml Mount Gay Eclipse Rum into a punch bowl with 60ml Cointreau, 240ml pineapple syrup, 240ml fresh lime juice, 120ml chilled water and 1/2bottle Brut Champagne. Stir until fully mixed and garnish with pineapple slices, cinnamon sticks and lime wheels.