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The Siesta Key rum line has been produced at Drum Circle Distilling in Sarasota, Florida, since 2007 by owner Troy Roberts becoming a tourist designation in that region. The company has a core line-up of four rums with special and limited-edition releases. The company ferments Florida molasses to create their base rum using pot stills. Then, for their spiced and flavored products, they use a proprietary method to infuse the flavors with their small batch rums using natural ingredients. In May of 2024, they released a 100-proof version of their toasted coconut rum which made me curious how the flavor profile would change with the higher proof and motivated me to review this rum.
Appearance
Drum Circle Distilling uses a custom-designed long-necked 750-ml bottle for their rum line with a sand dollar symbol under the neck and the words Siesta Key around the base. The front and back labels provide a bit of detail about the product and company. The neck and cap are covered in a black security wrap that reveals a one-piece black plastic cork. The rum has a golden amber color in the bottle and lightens slightly in the glass. Swirling the liquid creates a thin band that barely thickens, releasing a couple of legs before beading up and evaporating.
Aroma
The proof of the alcohol hits front and center immediately, followed by a rush of toasted coconut, honey, caramel, and baking spices. The longer the liquid rested, the more the toast in the coconut intensified, becoming earthier instead of sweeter.
Palate
The first sip conditions the palate with the proof of the alcohol forming the foundation. Additional sips had the toasted coconut and honey notes forming the midline and caramel and baking spice notes forming the high notes. The honey and spice notes linger as the rum begins to fade, and then the toasted coconut pops back with a vengeance, creating a long, flavorful finish.
Review
I reviewed the original Siesta Key Toasted Coconut Rum nine years ago in 2015, and it has long since been a staple product in my home bar and kitchen as a dessert ingredient. As mentioned, my curiosity about how the higher proof of the alcohol would transform the flavor profile was a big motivation for reviewing this rum. The higher proof certainly intensifies the flavor, and what I interpret as vanilla in the original product reads more as rich, freshly made caramel, and the toasted coconut flavor is also more intense, giving the impression of an even more intense toasting to the coconut. The honey note helps balance the ingredients and smooths out some of the rough edges of the rum. Collectively, I enjoyed the way the flavors flowed and worked together for this rum, and the higher proof truly does make a difference, creating a unique expression that is obviously in the same family as the original, just a feistier alternative. It is that feistiness that also creates a challenge for cocktail creators, as it can be a bit intense for a typical coconut rum cocktail and instead may be a catalyst for creating some new and interesting cocktails using this product. I leave it up to the reader if this is a good or bad thing, but I encourage you to pick up a bottle and give it a try, as I find experimentation and creativity to always be a fun and interesting part of enjoying rums with this kind of flavor profile.
