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Some think of it as spirit but it takes a wade of hard green currency
to lay your hands on, or rather to fill your glass with
a most special rum, reserved for important naval and Royal functions.

A British Imperial Gallon (4.54 liters) packaged in a handmade ceramic demijohn and encased in a hand woven wicker basket. $2,350.00!

The British had a centuries-long tradition of serving rum on board Royal Navy ships. First served to English sailors in Jamaica in 1655, this unique spirit, created for use by His Majesty's armed forces, was a mainstay of British naval life for over 300 years. Over the years, the consumption of rum in the Royal Navy evolved, but remained an important part of the sailor's experience.

By the early 1900s, the ration had been reduced to one-eighth of a pint, and the emphasis was on quality not quantity. The daily ritual: at six bells, the boatswain's whistle signaled "Up Spirits" and the crew assembled for their daily "tot" (as the ration was called). The rum was poured into a special bowl inscribed to the King and tots were dispensed with great ceremony.

The daily ration was suspended on July 31, 1970 - known as Black Tot Day - which was observed with solemnity and sadness as the end of a cherished era. Since then, the final stores of this special rum have been reserved for important naval and Royal functions: it was last served by the Crown at Prince Andrew's wedding!

Measuring 4.54 liters, the demijohns are handmade ceramic jars, many encased in hand-woven wicker baskets designed to transport well on the high seas. Great Spirits owns the final stores of British naval rum: BRNIR is available in its original Imperial gallon containers at Sunset Corners Fine Wines, Miami.

British Royal Navy Imperial Rum Tasting Notes

The deep color is mahogany with ruby core highlights.
Impeccable purity. Immediately after the pour, exotic scents of rubber tire, lanolin, and black pepper greet the olfactory sense. With time in the glass, the aroma slowly begins to unfold in the second whiff, offering mature, rind-like scents of bacon fat and poppy seed. In the third sniffing, the fat/oil component takes charge, providing a substantial aromatic phase. In the fourth and last nosing pass, following nearly ten minutes of aeration, indistinct notes of herbs (ginger? cardamom?), cocoa butter, molasses, and steamed asparagus get added to the peculiar aromatic stew.
The palate entry is unctuous, layered, intensely honeyed, and molasses-like---the midpalate stage is opulent, cocoa-like, buttery, and shows traces of rancio.
The aftertaste is long and is laden with ripe and sweet tastes of dried fruit, almond butter, and oak resin. Most of all, I liked the ethereal touch of rancio on the tongue
An interesting gorilla of a rum.
F. Paul Pacult, The Spirit Journal

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