Siesta Key Distiller’s Reserve rum was created by Master Distiller Troy Roberts as his own private rum to enjoy and share with friends and family. They enjoyed the product so much they talked him into bottling it and sharing it with the world. All of Siesta Key Distillers rums are hand crafted in small batch runs. The Distiller’s Reserve is aged using Bourbon Barrels in a Solera method. During the aging process they use an infusion of honey and spices to create their unique flavor.
Siesta Key announced their first batch of this product, and on the day of its release, sold out in a matter of hours.They will continue to announce future batches as they become available.
Appearance/Presentation
The bottle is sealed with burgundy wax and the front and back labels resemble the original product but have burgundy and gold bands declaring “Distiller’s Reserve Solera Blend”. The rum itself is a dark copper hue in the bottle and only lightens slightly in the glass.
Nose
The distinguished aroma of the regular Siesta Key Spice rum is amplified in this rum. As I poured the rum a strong cinnamon note filled the air. After I let it settle for a few minutes I detected notes of cinnamon, ginger, vanilla, and allspice rising from the glass.
Palate
The first sip has a nice amount of heat with hot ginger, cinnamon, clove, nutmeg, and allspice all riding on a vanilla and cocoa baseline. All of these flavors merge into a nice warm finish.
Review
When I started down the path of reviewing rums, Siesta Key was in the early stages of production. I had the honor of meeting Troy and discovering their rum at my first rum festival. The aroma and taste of the original Siesta Key Spiced always reminds me and my wife of the winter holidays and Christmas. Siesta Key Distillers Reserve is like sitting by the pool basking in the heat on a glorious summer day. In some ways it actually reminds me of the island of Grenada with all the lush combination of aromas and flavors.
Currently this product is being produced in such a limited fashion that if you ever get the opportunity to obtain a bottle I recommend you pick it up without hesitation. I also recommend if you are ever in the Siesta Key area of Florida that you arrange a visit to the distillery and tasting room.
This review first appeared in Got Rum? magazine.
Siesta Key announced their first batch of this product, and on the day of its release, sold out in a matter of hours.They will continue to announce future batches as they become available.
Appearance/Presentation
The bottle is sealed with burgundy wax and the front and back labels resemble the original product but have burgundy and gold bands declaring “Distiller’s Reserve Solera Blend”. The rum itself is a dark copper hue in the bottle and only lightens slightly in the glass.
Nose
The distinguished aroma of the regular Siesta Key Spice rum is amplified in this rum. As I poured the rum a strong cinnamon note filled the air. After I let it settle for a few minutes I detected notes of cinnamon, ginger, vanilla, and allspice rising from the glass.
Palate
The first sip has a nice amount of heat with hot ginger, cinnamon, clove, nutmeg, and allspice all riding on a vanilla and cocoa baseline. All of these flavors merge into a nice warm finish.
Review
When I started down the path of reviewing rums, Siesta Key was in the early stages of production. I had the honor of meeting Troy and discovering their rum at my first rum festival. The aroma and taste of the original Siesta Key Spiced always reminds me and my wife of the winter holidays and Christmas. Siesta Key Distillers Reserve is like sitting by the pool basking in the heat on a glorious summer day. In some ways it actually reminds me of the island of Grenada with all the lush combination of aromas and flavors.
Currently this product is being produced in such a limited fashion that if you ever get the opportunity to obtain a bottle I recommend you pick it up without hesitation. I also recommend if you are ever in the Siesta Key area of Florida that you arrange a visit to the distillery and tasting room.
This review first appeared in Got Rum? magazine.
RSS Feed