Uploaded July 2023 | Updated September 2026, 6 hours ago
Today I’m tasting Liba Spirit's Lafcadio Botanical Rum.
Chapters:
0:00 Intro
0:33 Liba Spirits
0:47 Inspiration
1:34 Production
1:58 Opening the bottle
2:24 Aroma
3:00 Cardamom
3:24 Taste
3:53 Rum and Tonic
4:32 Daiquiri
5:30 Final Thoughts
Liba Spirits is a nomadic spirits company, where they travel the world and partner with distilleries to use their equipment to make spirits that reflect the region they’re in. To make spirits that have a real sense of place.
The focus was crafting a rum made with locally sourced Louisiana Molasses that was accented by flavors that drew from the cuisine of New Orleans: in this case, bay leaf and peppercorn.
The molasses is fermented with a yeast strain that was cultivated from the production of Champagne, and after fermentation, the wash is distilled once through a hybrid still. After that the botanicals are steeped in the rum for an hour.
And its not just bay leaf and peppercorn, we’ve got orange peel, cardamom and cherry bark. The rum is then distilled again through a pot still. A bit of sugar is also added to the final product to balance out the savory notes from the botanicals.
Find me here:
Instagram: instagram.com/rumrevival
Threads: threads.net/@rumrevival
#rum #rhum #education #review #tasting #neworleans
Today I’m tasting Liba Spirit's Lafcadio Botanical Rum.
Chapters:
0:00 Intro
0:33 Liba Spirits
0:47 Inspiration
1:34 Production
1:58 Opening the bottle
2:24 Aroma
3:00 Cardamom
3:24 Taste
3:53 Rum and Tonic
4:32 Daiquiri
5:30 Final Thoughts
Liba Spirits is a nomadic spirits company, where they travel the world and partner with distilleries to use their equipment to make spirits that reflect the region they’re in. To make spirits that have a real sense of place.
The focus was crafting a rum made with locally sourced Louisiana Molasses that was accented by flavors that drew from the cuisine of New Orleans: in this case, bay leaf and peppercorn.
The molasses is fermented with a yeast strain that was cultivated from the production of Champagne, and after fermentation, the wash is distilled once through a hybrid still. After that the botanicals are steeped in the rum for an hour.
And its not just bay leaf and peppercorn, we’ve got orange peel, cardamom and cherry bark. The rum is then distilled again through a pot still. A bit of sugar is also added to the final product to balance out the savory notes from the botanicals.
Find me here:
Instagram: instagram.com/rumrevival
Threads: threads.net/@rumrevival
#rum #rhum #education #review #tasting #neworleans
