When people talk about flavored spirits, many envision those sticky-sweet variations of whiskey such as Fireball, Crown Royal Apple or Maple, or a host of others popular with the under-30 crowd. Others may think of the myriad of infused vodkas made with all varieties of flavorings ranging from pepper to cucumber and more. Some may even consider spiced rums, with Captain Morgan capturing the market with its slick advertising and party attitude.

But, amid all of these reduced-alcohol, additive-laden spirits all the rage with the party crowd, is there any room for a quality flavored quaff? The good news is that some distilleries are creating higher-end infused spirits that can appeal to those interested in sippers over slammers. I recently had the opportunity to sample Canerock Rum, a vanilla-, coconut-, and ginger-infused rum that was a pleasant surprise.

Unlike others in this genre, Canerock did not get caught up in pop-culture trappings and avoided the pitfalls of excessive sweetness and lower proof. At $30 a bottle, it’s priced slightly above a point that might attract younger drinkers. The bottle design is elegant, although it still hints at island-tropics casual. And, at 40% ABV, it stands above the 30-35% ABV of those lesser quality, more popular flavored brands. But what about the taste?

Despite having a preference for malt whiskies – Scotch, Irish, American Single Malts, and the like – I have a secret passion for rum. I tend to favor navy-styled rums such as Pussers and Myers, and I’ve been known to occasion the Kraken Spiced Rum (great for nogs and grogs), so I was hoping Canerock would prove interesting. It did!

In an unusual turn, I didn’t read up on Canerock before my sample, so I had no idea what to expect. Being something of a purist, I decided to try it neat first. The aroma was a blast of vanilla and coconut sitting atop a backdrop of navy-style Jamaican rum. Swirling released notes of dried tropical fruits, toasted marshmallows, and hints of sherry barrel spice. These overlie a framework of that burnt-sugar Jamaican navy rum, albeit somewhat less prominent than with Pussers or Myers (two of my favorites). The initial sip was a surprise – there was very little alcohol burn. The mouthfeel was round and carried some weight, but very little sting, making it particularly well-suited to mixing in dairy drinks but still quite enjoyable neat.

The vanilla and coconut were dramatically present in the flavor, along with a softer rum flavor. The initial flavor is heavily influenced by vanilla, followed by the rum notes. On the second taste, I noted dark chocolate and buttered pie crust, with hints of pecans and dark cherries. Finally, the afterglow tastes like pure coconut cream.

My next experiment was to add 2 oz of rum to 2 oz of half and half. Awesome! Next up, a rum and coke (Diet caffeine-free Coke). It was also very good, but I noticed something unexpected – the rum caused the Coke to explode with cinnamon flavors. Coke is a cinnamon-based soda, but I rarely taste it drinking plain Coke or mixed with typical rum. This was highly noticeable (in a good way). My third and final experiment was to make the Canerock Espresso Martini recipe provided by the brand (recipe below). I will say that I had to remake it as the first try, made to their specifications, was too sweet for my taste. On the second try, I omitted the teaspoon of sugar, and it was spectacular. If you like coffee rum (and I think you’ll like this rum), Canerock’s Espresso Martini is a home run!

So, if you’re willing to be daring and take a chance on a spiced rum, I can’t recommend Canerock highly enough. I assure you that when I finish this bottle (it’s already half empty), I’ll buy it again!

Canerock Espresso Martini

1.5 oz Canerock Spiced Rum
1.25 oz fresh espresso
0.25 oz coffee liqueur
1 tsp sugar
coffee beans for garnish

Combine all ingredients in a shaker and add ice. Shake until chilled and double strain into a coupe. Garnish with coffee beans.

NOTE: I didn’t try the following two, but they’re from Canerock and look amazing!

Canerock Jamaican Coffee

1.5 oz Canerock Spiced Rum
8 oz fresh brewed coffee
heavy cream, lightly whipped (no peaks)
nutmeg, allspice, or cinnamon for garnish

Preheat your mug with boiling water and rest carefully for several minutes while coffee brews. Once the coffee is brewed, empty the mug. Add hot coffee until the mug is 3/4 full. Add Canerock and stir gently and briefly to combine, leaving room for cream. Float a layer of whipped cream on the coffee by pouring it gently over the back of a spoon. Garnish with freshly ground nutmeg, allspice, cinnamon, or your favorite spice.

1.5 oz Canerock Spiced Rum
0.75 oz Mr. Black Coffee Liqueur
0.75 oz fresh espresso
3 oz coconut milk
toasted coconut for garnish

Combine all ingredients (except milk) in a highball glass with ice. Top with milk and garnish with toasted coconut.