The Scarlet Ibis Trinidad Rum
The Scarlet Ibis was commissioned by Death & Co, the New York bar that helped define the modern cocktail era, and blended for them by importer Haus Alpenz — the same outfit behind Smith & Cross and Batavia Arrack. It's named for one of Trinidad and Tobago's two national birds, and it comes from Trinidad Distillers Ltd. under the Angostura umbrella, the island's only remaining distillery since Caroni closed in 2002. What makes it unusual is the source material: TDL keeps a range of high-character distillates it normally reserves as aromatic top-note components for blending, and this bottle is built from those, aged three to five years in American white oak. Bottled at 49% ABV, unchill-filtered, with no added sugar — so expect some cloudiness and sediment, which is the point. Expect a straw-gold pour with butterscotch, orange and lemon peel, faint maraschino cherry, and vanilla on the nose, opening into butterscotch and oak before turning savory with tobacco leaf and clove, then pineapple and spiced apple, finishing bone dry. Reviewers describe an oily, slightly petrol-tinged edge reminiscent of Caroni. A few drops of water open it considerably. The definitive Palmetto rum.
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