Mount Gay Eclipse Rum (700ml)

For over 300 years, Mount Gay has been crafting deeply aromatic and rich rums on the Northern tip of Barbados in the Caribbean. Mount Gay Eclipse, named after the 1910 total solar eclipse, is a blend of rums distilled in traditional copper pot and column stills, then matured in American whiskey casks. 
Eclipse embodies Mount Gay golden rums' Bajan style: fresh vanilla, sweet almond, ripe banana and mocha. It makes an iconic Rum Punch or can be enjoyed with your favourite mixer, as well as other cocktails. Crisp & Aromatic. Rich, complex, yet smooth and round. Crafted from a blend of intense & aromatic rums and finished in deeply charred bourbon casks.

Aroma:
Toasted oak and butter notes balanced with dried fruit and spices

Taste:
Bold and aromatic with notes of orange zest, black pepper, toasted vanilla and toffee

Body:
Warm, medium body with a long finish

About the Producer:
Located in St. Lucy, a northern parish of Barbados atop a grassy hill – this is still the exact location where they make all of their rum today. The first record of ‘rum’ appears in 1650 in Barbados, making Barbados the birthplace of rum. Two important deeds from 1654 and 1703 state that rum was already being produced on these dates at their Mount Gay estate, making Mount Gay the world’s oldest running rum distillery.

Awards:
Craft Spirits Awards 2020 - Bronze Medal
San Francisco World Spirit Competition (2020): Silver
Ultimate Spirits Challenge (2020): 87 points

Cocktails:
The Original Rum Punch

Ingredients:
45ml Eclipse
22.5ml sugar syrup
15ml fresh lime juice
90ml water 
1 dash Angostura Bitters
Lime or Orange wedges
Freshly grated nutmeg

Method:
1. Put all ingredients in a glass
2. Add crushed ice
3. Stir, add grated nutmeg on top and enjoy!
4. Garnish with lime or orange wedges and freshly grated nutmeg

Eclipse & Soda

Ingredients:
60ml Mount Gay Eclipse
120ml tonic or soda water
1/4 of a fresh lime

Method:
1. Fill your glass halfway with ice
2. Pour in Mount Gay Eclipse
3. Squeeze in the juice from 1/4 of a lime
4. Top off with tonic or soda water
5. Garnish with a lime wedge