Canerock, a Caribbean-inspired expression

To craft this recipe, Alexandre Gabriel, our master blender, drew inspiration from the Caribbean, a region rich in spices and flavors, at the very heart of rum’s history. The blend brings together traditional rums from Stade’s West Indies Rum Distillery, distilled in both pot stills and column stills, then aged in American bourbon barrels. It is then finished with an infusion of 100% natural ingredients, carefully selected by our team.

First, pure white coconut flesh brings tropical notes and a creamy texture. For Canerock, we use coconuts grown at our own Kendal nursery in Barbados, in partnership with local farmers. A single palm can produce around 100 coconuts per year. They take up to 12 months to fully ripen, developing a brown husk around dense, white flesh that releases its full aroma once infused into our rum.

Next, we head to Madagascar for our vanilla, one of the world’s most prized spices. The vanilla flowers are hand-pollinated and harvested using traditional methods. Their pods bring a deep aromatic intensity and a rich, indulgent quality to our rum.

Finally, the ginger used in Canerock’s infusion is grown by a small local producer in Barbados and harvested 8 to 10 months after planting. We also grow some at our Kendal nursery, with plans to use it very soon. A staple of Caribbean culinary tradition, ginger is prized for its fresh, spicy, and herbal notes, giving our rum a distinctive character that pairs perfectly with chocolate.

Canerock and chocolate: Caribbean flavours in perfect harmony

Rum and chocolate are a natural, irresistible pairing. With its vanilla, ginger, and coconut notes, Canerock elevates this combination and draws out the chocolate’s aromas. 

The vanilla brings a gentle spiced sweetness that complements cacao beautifully. The coconut adds a rounder, more indulgent touch, while the ginger lifts everything with a bit of freshness and zing. This balance allows Canerock to pair just as well with dark chocolate as with milk chocolate or a chocolate dessert.

Enjoy it however you like, with a few squares of chocolate or with dessert. Last year, we had fun dreaming up a cocktail served inside chocolate Easter bunnies. We thought the idea was creative, delicious, and perfect for the occasion, so we wanted to share the recipe again! Here are two options for you…

The first, with Ferrand Dry Curaçao:

  • 1.5 oz of Canerock
  • 2/3 oz of Ferrand Dry Curaçao
  • 1 oz of coffee liqueur
  • 1/3 oz of simple syrup
  • 1 oz of espresso

The second, with crème de banane:

  • 1.5 oz of Canerock
  • 2/3 oz of crème de banane
  • 1 oz of coffee liqueur
  • 1/3 oz of simple syrup
  • 1 oz of espresso

Preparation:

  • Fill a Boston shaker with ice
  • Add all ingredients and seal the shaker
  • Shake vigorously
  • Double-strain and serve in a chilled Martini glass or coupe (or in a chocolate bunny)

Now all that's left to do is enjoy!