SAINT LUCIA RUM

CHAIRMAN’S RUM

Chairman’s reserve was first blended in 1999, overseen by then chairman, Laurie Barnard, as a special project to create a fine quality rum that can represent the iconic style of St. Lucian rum.

As a simple line of distinction, Chairman’s Reserve starts with selected aged rums of both coffey column stills and copper pot stills, married together after maturation, and then re-entered into oak for blending and final finishing.

The end result has become the flagship Saint Lucian rum known for its harmonious well-rounded finesse and style with tremendous character for cocktails and sipping experiences.

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COCKTAILS

CLASSIC VERSION

CHAIRMAN’S JULEP

INGREDIENTS
  • 60ml ChaIrman‘ s Reserve Legacy
  • 6 - 8 leaves of mint
  • 10 ml simple or cane syrup
METHOD

Put the mint and syrup in a “Julep” type glass
and mix lightly. Add the rum and stir . Top up
with crushed ice and garnish with a bunch of mint .

CLASSIC VERSION

CHAIRMAN’S MAI TAI

INGREDIENTS
  • 1 oz. Chairman’s Reserve Rum
  • 1 oz. Rhum Agricole Aged
  • ½ oz. Créole Shrubb
  • 1 oz. fresh lime juice
  • ½ oz. Orgeat
  • ½ oz. sugarcane syrup
METHOD

In a mixing glass, pour Chairman’s Reserve Rum, aged Rhum
Agricole, Créole Shrubb, fresh lime juice, orgeat, sugarcane
syrup over 2 cups of fresh crushed ice. Shake and pour
unstrained into a double old-fashioned glass. Sink your spent
lime shell in the drink, and garnish with a mint sprig.

CLASSIC VERSION

CHAIRMAN’S MULE

INGREDIENTS
  • 60 ml ChaIrman’s Reserve Spiced
  • 20 ml Falermum
  • 30 ml Fresh lime juice
  • 2 dashes of Angostura bitters
  • Mint spring garnish
METHOD

Pour ChaIrman’s Reserve Spiced, falermum and
lime in to a glass. Add crushed ice to fill the
glass. Add the bitters and mint. Enjoy !