Cocos Nucifera: Rum Diary’s new ‘experimental’ spiced rum

Rum Diary Spiced has announced the launched of a new ‘experimental’ coconut spiced rum, produced in collaboration with the winner of its recent cocktail competition, Elise Godwin.

Sitting under the ‘Experimental Kitchen’ sub-brand of Rum Diary Spiced, Cocos Nucifera (42% ABV) – a naturally macerated coconut spiced rum, named after the Latin word for coconut – is a limited run of 1000 bottles.

According to Rum Diary Spiced, 160 coconuts were cracked open by hand for the 1000 bottles, which went through a long process of macerate testing and chill filtering.

As winner of the ‘Of All Things Tiki, Land & Sea’, held in January of last year, Godwin’s prize was to work with Rum Diary Spiced on her choice of concept for a new rum. She was flown out to Melbourne from her base of Fremantle three separate times, to work on her concept of a light coloured, authentic and dry coconut spiced rum – and eventually bring it to life.

The name itself was originally a working title, but soon grew on the team; the bottle features one colour bronze foil and one colour black print, presented in 500ml format with a white wax seal and cork stopper.

Launch parties for Cocos Nucifera have already been held in Melbourne (Loop Roof, 10 December) and Sydney (Webster’s Bar rooftop, 14 January), with further events slated for Brisbane (Riverland, 4 February) and Perth (Strange Company, Fremantle, 18 February).

The new rum boasts national distribution and is available for sale through Artisan Handcrafted. Product information and tastings can be organised directly with Rum Diary Spiced.

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