Hamilton Beachbum Berry's Navy Grog Blend Rum

Beachbum Berry's Navy Grog Blend is a three-rum tiki cocktail pre-assembled by the man who rediscovered the recipe. Jeff "Beachbum" Berry is the historian who spent decades tracking down the lost recipes of Don the Beachcomber and Trader Vic, and the Navy Grog — Donn Beach's 1940s maritime sour of light Puerto Rican, dark Jamaican, and Demerara rums with lime, grapefruit, and honey — is one of the punchiest on the classic roster. Ed Hamilton, the Ministry of Rum importer who bottles Caribbean rums unsweetened and honestly labeled, worked with Berry to blend the three rums the drink calls for into one bottle: Demerara rum from Guyana, Jamaican pot-still rum, and a lighter Caribbean column rum, married and bottled at 45% ABV with no sugar or additives. Rum Ratings' drinkers score it as high as 8.7, and one of the best-rated blends in the Hamilton range. The point is convenience without compromise: a Navy Grog at home needs three bottles, and this is all three in the right proportion. Expect a nose of molasses, overripe banana, and a touch of Jamaican funk, opening into a rich, dry, layered palate where Demerara's dark sugar and smoke, Jamaica's esters, and the lighter rum's clean cane each show, finishing long. Honest note: it's designed for the drink, and it makes a fine Mai Tai, Zombie, or Planter's Punch too. Two ounces, three-quarters each of lime and grapefruit, an ounce of honey mix, shake, ice cone, mint. Berry's blend, Hamilton's bottle, Donn Beach's drink.

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