Drink of the Week: Planteray Cut & Dry Coconut Rum

It took six full months for a bottle of the Planteray Cut & Dry Coconut Rum from Maison Ferrand to finally hit my desk. But I am happy to report it was worth the wait. The timing couldn’t have been better. New York is finally getting hints of warmer weather, and I’ve been shaking up Mai Tais in anticipation. But with a pile of awards and no small amount of fan-obsessing in the spirits community, the Cut & Dry had to measure up to a pretty high bar. While I aim to approach tastings from a neutral mindset, I’ll admit that first heady whiff sold me.

Experimenting with the formula for four years, Maison Ferrand landed on a process that combines the best elements of their Barbadian rum and locally farmed coconuts. They chop open the coconuts and leave them to dry in the sun. This reduces the water content, concentrating the flavor. The dried fruit is then infused in a blend of pot still and column still rum from Stade’s West Indies Rum Distillery in Bridgetown at a ratio of one coconut per liter of rum.

While coconut can be a divisive flavor and aroma, the Cut & Dry steers fully clear of sunscreen territory. The rich aroma smells like a dark chocolate-dipped macaroon. It might as well have the ability to lift me off my toes like a cartoon and pull me across a room. Complemented with notes of vanilla and spice, the rum itself carries an implied sweetness from the aroma. But on the palate, it remains balanced with a pleasingly dry finish. The Cut & Dry would be a flavorful fit for rum-based classics like a Daiquiri or an extra coconut-y Piña Colada. But don’t be afraid to experiment. Try a neighboring Kingston Negroni or enjoy it nearly unadulterated in a beach-worthy rum Old Fashioned.

Because the quantity of coconuts farmed on the island is naturally limited, the Cut & Dry is a limited-availability product, released in batches. Snag this one while it’s available and embrace your island mindset. $34.99, astorwines.com