Whistling Andy Hibiscus Coconut Rum

Whistling Andy Hibiscus Coconut Rum comes from Whistling Andy Distilling, a veteran-owned micro-distillery in Bigfork, Montana, on the shore of Flathead Lake, that has been making rum since 2009 and is named for Roger Anderson, father of distiller Brian Anderson, whose Air Force nickname was Whistling Andy. The distillery runs a hand-built Vendome copper still from Louisville, Kentucky, and its rum base is fermented from cane sugar and blackstrap molasses and pot distilled; the white rum is bottled unaged, and this is that same spirit infused with real dried hibiscus flowers and coconut, with no artificial flavors or colors, bottled at 40% ABV. It pours a deep reddish-brown, conceived as an homage to 1950s surf culture. The Rum Howler described a lightly sweet floral nose like cranberry and Nanking cherry with a hint of ripe banana, a palate of hibiscus jelly, cane syrup, banana, cinnamon and clove with the coconut in the background, and a finish where cinnamon, clove and hibiscus linger; it took a Platinum at the 2011 SIP Awards. Treat it as a mixer rather than a sipper: a hibiscus-lime daiquiri, a rum punch, or a tiki build that wants a floral, tart top note.

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