Chairman's Reserve Spiced Rum
Chairman's Reserve · St. Lucia Distillers
A craft-distilled spiced rum that respects the base spirit — an ideal sipper for cool evenings and a transformative cocktail component that outclasses its price bracket.
Nose
Warm vanilla pod and toasted coconut lead, followed by cinnamon bark, orange peel, and a gentle waft of nutmeg. Underlying notes of caramelized sugar and clove suggest the aged rum base beneath the spice infusion.
Palate
A soft, rounded entry of vanilla cream and coconut shavings gives way to lively cinnamon and clove heat that builds slowly. Mid-palate reveals bitter orange, allspice, and a whisper of bay leaf, all supported by molasses sweetness that never tips into cloying.
Finish
Medium length with lingering baking spice, dried orange peel, and a final glow of vanilla-tinged warmth. The heat rises gradually rather than snapping — genuinely slow.
- Base Ingredient
- Molasses from Caribbean sugarcane, infused post-distillation with Saint Lucian spices and botanicals
- Distillation
- Blend of pot still and Coffey column still rums aged in ex-bourbon barrels, then infused with a proprietary blend of spices including cinnamon, clove, nutmeg, allspice, vanilla, and bitter orange peel
- Country
- Roseau Valley, Saint Lucia
Cocktail Suggestion
Volcano's Ember — 2 oz Chairman's Reserve Spiced Rum, 0.75 oz fresh lime juice, 0.5 oz honey syrup (2:1), 2 dashes Angostura bitters, 3 oz hot black tea. Combine in a heatproof mug, stir gently, and garnish with an orange peel studded with three cloves.
Food Pairing
Grilled pineapple with brown-sugar rum glaze, or a slice of dark chocolate flourless cake with sea salt.
Crafted at St. Lucia Distillers in the volcanic Roseau Valley, this spiced expression is built on the same acclaimed aged rum base as the flagship Chairman's Reserve, then infused with locally sourced botanicals including cinnamon, clove, nutmeg, allspice, and bitter orange peel through traditional maceration.
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