This spiced sugarcane rum is a nod to distiller Michael Swansonâ€ s Nordic heritage. He grew up on his great grandfather Gustafâ€ s farm in northern Minnesota, the northernmost distillery in the contiguous US, the very same farm on which he and his wife Cheri now grow grain to make their spirits. In the Ã…land (OH-land) Islands between Sweden and Finland, they make a spiced â€arumâ€ distilled from local sugarbeets, which inspired Far Northâ€ s inaugural rum. At first, being right in the heart of Minnesotaâ€ s sugarbeet country, Far North modeled their recipe almost identical to the one developed on Ã…land. Secrets of the trade! Here in the US, rum must be made from sugarcane, and Far North's rum by any other name just wouldn't be as sweet. So they revamped the recipe with sugarcane sourced from extended family members who farm as part of a cooperative in Belle Rose, Louisiana â€" about as far south as you can get if you drive straight down from the distillery. Michael infuses the rum by hand with whole vanilla bean, cinnamon, allspice, nutmeg and clove â€" plus the surprising hit of organic espresso bean, which expresses itself as more deep, nicely bitter cocoa nib than ground coffee. tip of the tongue Accentuate the espresso notes: Place 1 sugar cube in the bottom of a small glass, add 1 oz Alander Spiced Rum and 1 shot brewed espresso. Twist a lemon peel over top, then garnish with the peel. SkÃ¥l!
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