Get 10% off the purchase price with every order of 12 bottles or more of still wine not already on sale. The savings add up!
Candela Prol, highly experienced certified wine educator and friend of the shop, is available for tastings and training for private and corporate events. For rates and other inquiries, please contact her at firstname.lastname@example.org .
*Offsite events are contracted to and coordinated by a 3rd party, and are in no way affiliated with Chambers Street Wines.
This is a great rum for cocktails and casual sipping. The Demerara molasses gives a bit of extra body to a very fairly priced bottle. I’d recommend using this for a delightful winter-time Daiquiri. The 5 years spent in Bourbon barrels gives a kiss of coconut and vanilla, but doesn’t leave the rum tasting tannic or overly oaky. John Rankin
Ed Hamilton's Jamaica Gold Rum is sourced from the Worthy Park Distillery in the parish of St. Catherine at 1,200 feet in elevation. The estate was founded in 1670 and commercial sugarcane production began in 1720, long before any other distillery on the island. All of the sugarcane is processed on the property which results in molasses that is exceptionally high in sugar content. Fermentation of the molasses take place over three weeks and distillation occurs in copper pot stills resulting in a classic "heavy" rum - the term used for the rich, molasses-based pot still rums of the former English colonies. The only additives are natural sugar-based caramel coloring and water. The nose is a bouquet of earthy, leathery tones balanced by ripe tropical fruits, starchy banana, sweet spice, and a toasted, nutty quality. On the palate it is quite rich with toasted coconut, red apple skin, bright minerality, and more earthiness. This is killer in many classic cocktails, particularly a Daiquiri, and is equally great sipped neat! Tim Gagnon
This is really fantastic Rhum! Made in the Agricole style out of sugar cane and distilled in pot stills for increased complexity and fascinating earthy aromas. This is mostly three-old spirit that has been aged in Bourbon casks. The flavours are intense featuring dried plums and spices. JR
In the not too distant past, spiced rum was a spirit to avoid at all costs. Producers took an already sweet product (rum,) added artificial vanilla and citrus flavors, cinnamon, and then even more sugar to create a beverage made to appeal to the sweet tooth of an undergraduate student. We now have choices of spiced rum that are actually delicious and actually spicy. Wigle’s entry starts with a distillate of buckwheat honey – a tribute to the local grain known for its earthy, woodsy flavor. Next, a slew of ingredients are infused into spirit. Wigle uses vanilla bean, roasted orange peel, cocoa nibs, and cinnamon for a drink that is aromatically very complex, and downright spicy. This peppery kick makes the spirit an ideal partner for ginger beer, or a feisty member of a punch bowl. John Rankin