That sentence is in no way appealing to me. I’m a guy on a mission to have rum accepted by all manner of alcohol enthusiasts as a noble spirit and not just tiki-fuel. So I was thrilled when I first tasted Caliché and thought, “This is the best white rum Serralles has ever distilled.” If you actually keep tabs on this column you’ll remember I was also in love with Caña Brava at first sip. What can I say? It’s been a great year for white rum.
While Caña Brava is a Cuban-style rum distilled in Panama, Caliché is a genre-defining rum for Puerto Rico. Puerto Rican rum is dry, light, and crisp. It doesn’t go over the top with any one characteristic. In a word, it’s balanced. And the same goes for Caliché. There’s hints of stonefruit, caramel, and condensed milk that flit about on the mid-palate, but they’re reigned in tight by the finish. And just in case you were wondering, yes, it makes an awesome daiquiri.
Caña’s Natural Daiquiri
- 2 ozCaliché
- 1 oz fresh lime
- ¾ oz raw sugar simple syrup
- shake–strain to cocktail glass –drop a thin lime wheel in it
Allan Katz, Caña Rum Bar, GM