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Awards winning rums

OUR STORY

In 1836, the three mast schooner, the “Barracuda’’ hit the reef off a remote unchartered Caribbean Island, whilst carrying a cargo of spices, tropical fruits and rums back to England. Being stranded, Captain Abraham Anderson took the crew and the cargo onto the island and set up camp. Realizing he was going to be there for some time, he renamed the island ‘’Barracuda Cay’’. After some time, Captain Anderson became tired of the flavour of the base rum, so he began experimenting by adding tropical fruits and spices from the ship, with those growing wild on Barracuda Cay. The result was an exceptionally smooth rum layered with elegant flavours. The rum in these bottles are a recreation of the original recipe from the original Barracuda aged rums.

OUR HISTORY

Caribbean aged rums are synonymous with old stories of heritage, mystery and revelry, and Caribbean rum producers have spent the past two centuries perfecting the art of distillation, ageing and blending. The BC rums have been created as an accolade to this history and Caribbean heritage, which is an expression of our branding, history and background.

 

 

THE AWARD WINNING RUM PORTFOLIO

The portfolio represents great looking products that stand for quality and distinguish themselves with a heritage and history that will appeal to the consumer. Our brands naturally resonate with the Premium Retail and On Trade sectors and the more discerning consumer. Our objective is to deliver outstanding value, continuous innovation, and a great tasting product, price guaranteed.

BC 8 YO Rum

This Golden Amber 8-year-old premium Caribbean produced rum has a sugar-cane foundation with traditional vibrant rum notes and is super smooth and soft in the mouth, with a long and pleasing finish. The BC 8-year-old rum is delicious neat, on the rocks or blended into your favorite dark rum cocktail. It won a Platinum best in Class Medal at the Spirits International Prestige 2017 Awards, and a Silver Medal at the 2018 London Spirits International Competition. The BC 8-year-old highlights the incredible quality of hand crafted aged rums produced in Panama.

Tasting Notes

BC 12 YO Rum

A Brilliant Amber 12-YO super-premium Caribbean produced rum, with an elegant dry profile with layers of flavor and with a clean finish. The BC 12-year-old is best experienced neat in a snifter glass or simply on the rocks or mixes well in your favorite premium dark rum cocktail. It won a Platinum Medal at the Spirits International Prestige 2017 Awards, and a Silver Medal at the 2018 London Spirits International Competition. The BC 12-year-old highlights the incredible quality of hand crafted aged rums produced in Panama.

Tasting Notes

BC 18 YO Rum

A Dark Amber 18-YO ultra-premium Caribbean produced rum, which has a full-bodied taste and a rich complexity of flavors. This rum embraces all 18-years of barrel ageing and is bursting with bold flavors on your palate with a long long smooth finish that will stay with you. The BC 18-year-old is best experienced neat in a snifter glass or simply with a splash of water. It won a Platinum best in Class Medal at the Spirits International Prestige 2017 Awards, and a Silver Medal at the 2018 London Spirits International Competition. The BC 18-year-old highlights the incredible quality of hand crafted aged rums produced in Panama.

Tasting Notes

Rum Cocktails & Drink Recipes | BC Rums

Discover BC Signature rum recipes and learn how to mix classic and delicious rum cocktails using BC Premium 8 YO, 12 YO and 18 YO dark aged rums,
and Barracuda Cay Spiced, Spiced Cherry, Silver and Dark 3 YO aged rums.

THE BAVARO

cocktail 1

The Bavaro is our version of the Pusser’s Painkiller® and is a delicious blend of Barracuda Cay Spiced Cherry Rum, cream of coconut, pineapple & orange juice served over the rocks, so the ice isn’t blended into the drink to dilute its delicious flavor. Depending on the severity of the pain being experienced, you have your choice of Numbers 2, 3 or 4 .

Main alcohol:
3 YO Spiced Cherry at 40% ABV.

Ingredients:
75ml Spiced Cherry, 75ml Pineapple Juice, 25ml Cream of Coconut, 25ml Orange Juice, G: Nutmeg

Preparation:
Shake all ingredients together in a mixer with ice. Single strain, garnish and serve with straw.

Served:
On the rocks; poured over ice.

Standard garnish:
Grated Nutmeg and Pineapple Leaves

Drinkware:
Highball glass

CERISE PICANT

cocktail 2

The Cerise Picant is a delicious blend of Barracuda Cay Spiced Cherry Rum, apple juice and pink grapefruit juice, with ancho reyes, vanilla and orange bitters. Served on the rocks, and over ice, this is a delicious and vibrant cocktail, pleasantly stimulating and exciting.

Main alcohol:
3 YO Spiced Cherry at 40% ABV.

Ingredients:
50ml Spiced Cherry, 25ml Ancho Reyes, 25ml Apple Juice, 12.5ml Pink Grapefruit Juice, 12.5ml Vanilla Gomme and 1 dash of Orange Bitters. G: Grapefruit Twist.

Preparation:
Shake all ingredients together in a mixer with ice. Single strain over ice, garnish and serve with straw.

Served:
On the rocks; poured over ice.

Standard garnish:
Pink Grapefruit Twist

Drinkware:
Highball glass

THE SWIZZLER

cocktail 4

The Swizzler is a delicious blend of Barracuda Cay Silver Rum, Absinthe, Velvet Falernum, Lemon, Lime and mint. Served over crushed ice, this is beautiful and refreshing cocktail, which originated in Guyana in the 1800.

Main alcohol:
3 YO Silver Rum at 40% ABV.

Ingredients:
37.5ml Silver, 12.5ml Absinthe, 20ml Velvet Falernum, 12.5ml Lemon, 12.5ml Lime, 8 Mint leaves,
G: Mint Sprig/Bitters

Preparation:
Clap mint into glass, add ingredients then crushed ice. Churn mixture and top with more crushed ice. Add soda top if space allows.

Served:
Churned crushed ice.

Standard garnish:
Slapped mint sprig, bitters

Drinkware:
Highball glass

PLATANO BLANCO

cocktail 2

Plantano Blanco is a delicious blend of Barracuda Cay Silver Rum, Banane du Brasil, Lagavulin, and Midori. Served neat, this is beautiful cocktail, which deserves to be celebrated.

Main alcohol:
3 YO Silver Rum at 40% ABV.

Ingredients:
37.5ml Silver, 12.5ml Banane du Brasil, 7ml Lagavulin, 12.5ml Midori, and 7ml Sugar Syrup.
G: White Chocolate Oil

Preparation:
Add all ingredients except Lagavulin to mixing glass and stir down with ice to require strength (average; 10secs). Rinse glass with Lagavulin and discard. Oil Preparation: Melt down strong white chocolate, stir in olive oil to mixture at ratio of 1:3. Allow to cool, remove and solids and strain off through muslin/coffee filter.

Served:
Neat.

Standard garnish:
White Chocolate Oil.

Drinkware:
Nick & Nora

NASSAU PUNCH

cocktail 4

Nassau Punch is one of the Bahama’s most popular any occasion cocktail, and is a delicious blend of Barracuda Spiced Rum, Benedictine, Velvet Falernum, Cranberry, Lemon, and Cinnamon. Served over a large ice-ball, this is beautiful cocktail, with a fusion taste of the Caribbean.

Main alcohol:
3 YO Spiced Rum at 40% ABV.

Ingredients:
25ml Barracuda Spiced, 12.5ml Benedictine, 12.5ml Velvet Falernum 50ml Cranberry, 12.5ml Lemon, 7ml Noisette/Cinnamon.

Preparation:
Shake all ingredients together in a mixer with ice. Single strain into glass. Garnish.

Served:
Over one large cube.

Standard garnish:
3x Cranberry’s on bamboo stick

Drinkware:
Rocks

THE MAI TAI

cocktail 3

The Mai Tai is a cocktail based on rum, Curaçao liqueur, orgeat syrup, and lime juice, associated with Polynesian-style settings. “Maita’s” is the Tahitian word for “good”; but the drink is spelled as two words, sometimes hyphenated or capitalized. Served on the rocks and poured over ice, this is a tropical and fruity cocktail.

Main alcohol:
3 YO Barracuda Cay Spiced Rum at 40% ABV. and 3 YO Barracuda Cay Dark Rum at 40% ABV.

Ingredients:
50ml Barracuda Spiced rum, 15ml Fresh lime juice, 15ml Orange Curaçao, 15ml Orgeat syrup, 25ml Caribbean Dark rum.

Preparation:
Shake all ingredients except the dark rum together in a mixer with ice. Strain into glass and float the dark rum onto the top. Garnish and serve with straw.

Served:
On the rocks; poured over ice.

Standard garnish:
Lime peel, Pineapple spear

Drinkware:
Highball glass

THE CAPTAINS DAIQUIRY

cocktail 1

The Captains Daiquiri is Barracuda Cay’s take on the classic Hemingway Daiquiri. The Hemingway Daiquiri was created at the La Floridita bar in Cuba for Ernest Hemingway. Legend has it that he loved it so much that he always ordered a double, lending the cocktail its nickname of Papa Doble. The drink can be found on menus around the world today, including at Coup in NYC, where Sother Teague calls it, “a well-recognized and delicious variation on the classic daiquiri. A dressed-up version, if you will, that attracts attention.” Produced with Barracuda Cay Dark Rum, lime and grapefruit juice as well Maraschino Liqueur, this is an incredible cocktail served neat in a glass.

Main alcohol:
3 YO Barracuda Cay Dark Rum at 40% ABV.

Ingredients:
25ml Barracuda Dark, 12.5ml Lime Juice, 50ml Grapefruit Juice, 7ml Maraschino Liqueur,12.5ml Sugar Syrup.

Preparation:
Shake all ingredients together in a mixer with ice. Double strain into chilled glass & garnish.

Served:
Neat.

Standard garnish:
Grapefruit Twist

Drinkware:
Coupe

BARACARA

cocktail 2

The Baracara is produced with Barracuda Cay Dark Rum, amaretto, caramel and vanilla to create a mystery old fashioned cocktail twist from classic cocktail, this is an incredible cocktail served over a large ice ball in a glass.

Main alcohol:
3 YO Barracuda Cay Dark Rum at 40% ABV.

Ingredients:
50ml Barracuda Cay Dark Rum, 12.5ml Amaretto, 1bsp Caramel, Vanilla Bitters.

Preparation:
Add bitters and Caramel into a chilled mixing glass, stir for 10 seconds, add Rum & Amaretto, stir for an additional 10 seconds.

Served:
Over one large ice cube.

Standard garnish:
Not applicable.

Drinkware:
Rocks glass.

BERRYCUDA

cocktail 4

The Berrycuda is a premium cocktail produced with BC 8 YO Dark Rum, Averna, cherry heering and Campari. This is a luscious and eye-catching cocktail that tastes as good as it looks, and is served neat.

Main alcohol:
8 YO BC Dark Rum at 40% ABV.

Ingredients:
37.5ml BC 8 YO Dark Rum, 20ml Averna, 12.5ml Cherry Heering, 12.5ml Campari.

Preparation:
Add all ingredients to chilled mixing glass and stir for 15 seconds or to customer taste.

Served:
Neat.

Standard garnish:
3x Speared Luxardo Cherries

Drinkware:
Coupe.

LUNAR SIP

cocktail 3

The Lunar Sip is a premium cocktail produced with BC 8 YO Dark Rum, mezcal, agave and grapefruit juice, with a sea salt rim. This is a Mexican inspired cocktail, and a rum variation to the traditional margarita. This is an incredible cocktail served on the rocks, that will become a drink of choice, to the extent that the grapefruit juice will probably become one of your Five-A-Day.

Main alcohol:
8 YO BC Dark Rum at 40% ABV.

Ingredients:
25ml BC 8 YO Dark Rum, 25ml Mezcal, 20ml Agave, 25ml Grapefruit Juice. G: Pink Himalayan Sea Salt.

Preparation:
Shake all ingredients together in a mixer with ice. Strain into rimmed glass and garnish.

Served:
On the rocks; poured over ice.

Standard garnish:
Pink Himalayan Sea Salt Rim & Grapefruit Slice.

Drinkware:
Rocks

COSA SHERRY

cocktail 3

The Cosa Sherry is a premium cocktail produced with BC 12 YO Dark Rum, aperol, and Pedro Ximénez sherry. Its is inspired from the bygone days of Art deco, jazz, feathers and flapper fashion, which are shaking to the surface of style again, and you can wash it all down with this classic cocktail, which is served on the rocks, and poured over ice.

Main alcohol:
12 YO BC Dark Rum at 40% ABV.

Ingredients:
25ml BC 12 YO Dark Rum, 12.5ml Aperol, 25ml PX Sherry. G: Orange Slice

Preparation:
Add all ingredients to chilled mixing glass and stir for 15 seconds or to customer taste.

Served:
On the rocks; poured over ice.

Standard garnish:
Orange slice.

Drinkware:
Rocks

BC 12YO OLD FASHIONED

cocktail 4

The BC 12 YO Old Fashioned is an ultra-premium cocktail produced with BC 12 YO Dark Rum, Knob Creek Kentucky Bourbon, Trinity Bitters, and Absinthe. The BC 12 YO Old Fashioned is our take up of one of the most venerable of cocktails, predating not only the motorcar but the presidency of Abe Lincoln. Properly made, it’s strong but not too strong, sweet but not too sweet, and is served on the rocks, and poured over ice.

Main alcohol:
12 YO BC Dark Rum at 40% ABV.

Ingredients:
25ml BC 12 YO Dark Rum, 25ml Knob Creek Kentucky Bourbon, Trinity Bitters, 12.5ml Absinthe. G: Orange Twist

Preparation:
Add all ingredients except the absinthe to a chilled mixing glass. Stir for 10 secs. Rinse glass with absinthe, and either discard or add to mixing glass, depending on the customer. Stir for an additional 10 secs and julep strain over ice.

Served:
On the rocks; poured over ice.

Standard garnish:
Orange twist.

Drinkware:
Rocks

CAPTAIN ABRAHAM’S

cocktail 2

Captain Abraham’s ultra-premium, aged expression dark rum cocktail is a storm in a cup, with a dark and mysterious taste. Produced with BC 18 YO Dark Rum, Mr. Black, Vanilla Gomme, and Colorado Walnut Bitters, this is a truly noble cocktail that has an incredible rich complexity of flavours. Served on one large ice cube, this mature and noble cocktail is to be sipped and enjoyed.

Main alcohol:
18 YO BC Dark Rum at 40% ABV.

Ingredients:
50ml BC 18 YO Dark Rum, 12.5ml Mr. Black, Vanilla Gomme, 2 Dram Colorado Walnut Bitters.

Preparation:
Add all ingredients to chilled mixing glass and stir for 15 seconds or to customer taste.

Served:
On one large ice cube.

Standard garnish:
Candied walnut atop the large ice cube.

Drinkware:
Rocks

BARRACUDA GATEAU

cocktail 1

Barracuda Gateau is an ultra-premium, aged expression dark rum cocktail with a decadent and luxurious taste made from the finest luxury ingredients. Produced with BC 18 YO Dark Rum, Giffard Creme de Cacao Brun, and Chambord, with a grated chocolate rim, this is a truly sumptuous delight, which is served neat and can be sipped and enjoyed.

Main alcohol:
18 YO BC Dark Rum at 40% ABV.

Ingredients:
37,5ml BC 18 YO Dark Rum, 7ml Giffard Creme de Cacao Brun, 7ml Chambord, 1 big spoon Luxardo Syrup, and 2 dashes of Cherry Bitters. G: Grated chocolate rim.

Preparation:
Add all ingredients to chilled mixing glass and stir for 15 seconds or to customer taste.

Served:
Neat.

Standard garnish:
Grated chocolate rim.

Drinkware:
Coupe

SPICED BORDO

cocktail 1

The Spiced Bordo is a delicious blend of Barracuda Cay Spiced Cherry Rum, maple syrup and Xocolatl Mole™ Bitters, which is our original combination of cacao, cinnamon and spice. Served neat, or over one large ice ball, this is a unique and charismatic cocktail, which was Inspired by the classic Mole sauces of Mexico.

Main alcohol:
3 YO Spiced Cherry at 40% ABV.

Ingredients:
50ml Spiced Cherry, 20ml Maple Syrup, 2 dashes Xocolatl Mole Bitters, G: Almond Oil.

Preparation:
Add bitters and maple syrup into a chilled mixing glass, stir for 10 seconds, add Rum and stir for an additional 10 seconds.

Served:
Neat or served over one large ice ball.

Standard garnish:
Luxardo Cherry.

Drinkware:
Coupe/Rocks respectively

Captain Abraham Anderson’s Distributors

For details on our local distribution partner in your Country or if you wish to discuss regional, national or country distribution or wish to be put on our distribution and promotional mailing lists, please e-mail us at info@bcrums.com or complete the contact details section of this e-mail.

Contact BC Rums

info@bcrums.com
International +44 20 8123 2661
USA +1 913 232 2277

Sunnye Ridge Imports LLC
Leawood, Kansas, 66224
USA

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