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Ah, rum. Possibly the Caribbean’s most celebrated export. Rum was first distilled in Barbados by sugar cane planters in the 1700’s. The liquor is made by fermenting sugar cane, distilling it, and then aging it in oak casks. In the old plantation days, rum played a major role in the development of the new world. Its popularity made it one of the most commonly traded goods produced in what were then the British colonies. The drink has subsequently produced a vast mythology. Many of the stories center on the notorious ships known as Rum Runners that plied the Atlantic from Newfoundland, to the Caribbean, to Europe and back again. The stories of their swashbuckling captains and rough and ready crews are numerous. In fact they are too numerous to recount here so we won’t bother. What we will tell you is that this Ceylon tea with its hint of sweet rum is a perfect companion on a stormy evening. Brew a cup, add a dash of sugar or milk, listen to the thunderclouds, and dream of the islands. Or try it poured over a tall glass of ice – either way it’s a fantastic tea.
What type of tea do we use, how do we flavor the tea and why do we use natural flavors?
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