Cruzan Blackstrap

[Bluehammer]

Scanning the Cruzan website, I noticed that they reference the Blackstrap as lighter than other Navy style rums. I considered Cruzan Blackstrap to be a bit thicker in texture. Does anyone know if Cruzan is considering "watering" down or thinning the Blackstrap formula when they release the new bottle?

I really enjoy this rum with cola and as a floater in certain cocktails. I would be disappointed with a change.

[black_strap]

Did someone call me???

God, I hope they don't water it down!

[The Scribe]

While it certainly has a more syrupy mouth feel, I guess you could say that the taste is lighter than other dark rums (I have Pusser's and Gosling's on hand to compare it with). It is much fruitier, and mixes better with flavours that aren't spice-dominated whereas I find that Gosling's begins to clash even with lime, but especially when you get into other fruits it fares quite poorly.

I hope that's what they mean because I rather enjoy the Blackstrap.
Cheers. - S

[Dood]

I think The Scribe nailed it. I don't think they mean lighter-bodied, but rather lighter as in more mellow. The Cruzan Blackstrap is rich and sweet, no real pot-still flavor, no spicy notes...it's much lighter on the qualities that you expect from a Navy-style rum.

To be honest, I don't really even think about it as a Navy-Style rum because it's missing those key elements.

[Carbon]

I'd tend to agree with the sentiments expressed already. I just tried it last night for the first time with a bunch of other people. I think I was the only one that tried it on its own. I poured some in the flare glass, and had some sips. I guess it's pretty mellow for the price, but I don't think I'd ever sip it again. When mixed with coke everyone said it tasted like maple syrup.

[Dood]

I prefer to use the Cruzan Blackstrap as a sweetening additive to a drink. When a drink needs a little bit of depth or just a touch of maple-y sweetness to balance things out, I reach for the CBS. It also makes an amazing float in a lot of drinks.

Or, grab your bottle of falernum and make yourself a Corn'n'Oil!

[Carbon]

I prefer to use the Cruzan Blackstrap as a sweetening additive to a drink. When a drink needs a little bit of depth or just a touch of maple-y sweetness to balance things out, I reach for the CBS. It also makes an amazing float in a lot of drinks.

Or, grab your bottle of falernum and make yourself a Corn'n'Oil!

I was inspired by a recipe on this site. I'm thinking Blackstrap + Cruzan Rum Cream with Bananas and ice in a blender. I don't think that will be enough for a good drink, though, but does anyone have an easy ingredient they think would go well with that stuff? Pineapple juice? I'm trying to think of something more original than that.

[Lew Barrett]

I can't drink Blackstrap on it's own. Can't do it. I agree with everything Dood said. They say "navy rum," I say maple syrup rum. It has nothing in common with Navy rums to my way of thinking. It has much in common with syrup.
A mixer. I can't think what else to do with my bottle but use it as an accent.

[Carbon]

I can't think what else to do with my bottle but use it as an accent.
What do you mean by accent? I guess you could use it for cooking.

[jonlovesrum]

I picked up a bottle of the Black Strap for an upcoming rum tasting that I am hosting. I would almost be embarrassed to offer it as a sipper, considering that my other offerings are: Matusalem grand reserve, El Dorado 15, Zaya Guatemala and Trinidad... you get the point. Maybe I should offer the Black Strap as a rum for recipes only. I can't get past the Maple Syrup flavor.

[RobertBurr]

I was inspired by a recipe on this site. I'm thinking Blackstrap + Cruzan Rum Cream with Bananas and ice in a blender. I don't think that will be enough for a good drink, though, but does anyone have an easy ingredient they think would go well with that stuff? Pineapple juice? I'm trying to think of something more original than that.

blackstrap with pineapple and coconut is a winner. Banana is a good idea, plus a touch of cinnamon would be nice.

think of it like a dessert.

[rumdog007]

I like it with on waffles mixed with maple syrup and bananas! No kidding. But, it can be a great ingredient in so many of my drink creations. This time of year, it goes in my hot buttered rum 50/50 with another dark rum.

[Dood]

I was inspired by a recipe on this site. I'm thinking Blackstrap + Cruzan Rum Cream with Bananas and ice in a blender. I don't think that will be enough for a good drink, though, but does anyone have an easy ingredient they think would go well with that stuff? Pineapple juice? I'm trying to think of something more original than that.

I'd suggest a good spice/herbal liqueur. St. Elizabeth's Allspice Dram with any rum cream and Blackstrap drink just seems to always work.

[Lew Barrett]

What do you mean by accent? I guess you could use it for cooking.

I didn't have a formal meaning. I was reinforcing Dood's point, say using it as a float to "accent" a drink, or as brother rumdog suggests, in combination with something else to create a third product. I bought it as a curiosity, having read all this before, and knowing upfront what I'd be getting into. It turns out it was even more like molasses/rum syrup than I had thought. It's dandy if that's what you were looking for. Since I rarely do Tiki and mixed drinks (mostly from laziness) it has even less utility to me than I had hoped, but perhaps someday I will find a good use for it.

[Michael]

...
Or, grab your bottle of falernum and make yourself a Corn'n'Oil!

We share your enthusiasm for Corn 'n Oil made with the Blackstrap. cheers.gif

Now that falernum is more widely available, perhaps you might start a thread for variations on Corn 'n Oil. It seems to have great potential for using different proportions of ingredients and rums other than Eclipse give quite varied results.

[Dood]

We share your enthusiasm for Corn 'n Oil made with the Blackstrap. cheers.gif

Now that falernum is more widely available, perhaps you might start a thread for variations on Corn 'n Oil. It seems to have great potential for using different proportions of ingredients and rums other than Eclipse give quite varied results.

But if I do that, then we have to start discussions about the best commercial falernums...which will inevitably lead to arguments about the best homemade falernum recipes, and where will that get us? :D