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August = Rum Month at Cuba Libre Restaurant & Rum Bar
POSTED IN | Food & Drink   08.01.16
Sí, you read that correctly - the entire month of August, all day every day, is dedicated to our favorite spirit, RUM. Read on for more information about our special rum tastings and of course...our annual National Rum Day celebration on Tuesday, August 16.

 

HAPPY RUM MONTH! That's right, we are dedicating the entire month of August to our favorite spirit, rum. From August 1-31, Cuba Libre in Pointe Orlando will feature a special rum tasting flight from Don Q, as well as a Kirk and Sweeney flight, both available exclusively from August 1-31.

 

Then, on August 16 for National Rum Day, all rums and rum cocktails will be offered at half-price at Happy Hour from 5 to 7 p.m. at the bar.

 

Cuba Libre Restaurant & Rum bar will offer the following tasting flights from August 1-31, 2016:

 

Don Q Flight, $16

  • Don Q Gold

Light pilsner gold in color, this rum is aged 3 to 5 years. Pineapple, black pepper and honey permeate warm caramel flavoring. Clean, spicy finish.

  • Don Q Anejo

Light golden brown in color. Aged 3 to 7 years in whisky and bourbon barrels. Medium-bodied. Molasses, vanilla, tobacco, leather, and oak. Slight sweetness. Pleasant complexity. Dry finish.

  • Don Q Gran Añejo

A blend of rums aged 3 to 12 years to create blend of sweet and dry finish. Flavors of baked apple, tropical fruits, spice with hints of nuts and smoky vanilla. Wonderful to sip neat or on the rocks.

 

Kirk and Sweeney Flight, $19

  • 12-Year

Aroma of earthy sugar cane and vanilla. The initial flavors of sweet nectar and honey give way to notes of oak and toffee. The finish ends with a smooth vanilla kick.

  • 18-Year

Traditional, well-aged. Notes of brown sugar, vanilla, and some chocolate/coffee overtones on the nose and palate with some curious red wine notes. Coffee character builds along with Port-like sweetness with finish.

  • 23-Year

Fully matured sipping rum. Deep caramel, flecked with barrel char, toffee, intense vanilla, and a touch of baking spice — particularly cloves on the nose and palate with a rich, silky finish.

 


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