Episode 86: Pusser's Rum

Artwork for podcast Liquor and Liqueur Connoisseur

Episode 86 • 14th January 2022 • Liquor and Liqueur Connoisseur • Matt Birchard

00:00:00 00:23:36

Share Episode

Start at

Embed

Download Audio Share to Twitter Share to LinkedIn

Shownotes

Episode 86 features Pusser's Rum, the official British Navy rum. The Blue Label used in the tasting for this episode is bottled in 750ml at 42% ABV, or 84 proof for the US market, and it retails for $27.

Enjoy this episode with a Pusser's Painkiller®.

Pusser's Rum official website: https://pussersrum.com/

Brief Historical Timeline:

1655 - The British capture Jamaica from the Spanish
1731 - British Naval regulations define a sailor's ration of rum to be 1/2 pint, twice a day
1740 - Admiral Edward Vernon, "Old Grog", decrees that the ration should be diluted with water, becoming what's known as Grog
1756 - Grog becomes the official way to serve the sailor's rum ration, referred to as a tot
1824 - The tot is reduced to a quarter pint of rum
1850 - the tot is reduced to an eighth of a pint of rum
1970 - The British stop providing rum to sailors in what's known as Black Tot Day, July 31st
1976 - Charles Tobias has his first drink of original naval rum and is gifted a demijohn of it
1979 - Charles Tobias is gifted Pusser's Rum from the British Navy
1980 - Pusser's Rum becomes commercially available
1990 - Pusser's Rum is sold to Jim Beam
2002 - Charles Tobias and Jim Jackson purchase Pusser's Rum back from Jim Beam
2013 - Headquarters is moved to Charleston, South Carolina, USA
2021 - Record breaking sales year for the brand

Key Cocktails:

Pusser's is one of a few brands with a trademark on their signature cocktail.

Painkiller®

2 oz. (60 ml) Pusser’s Rum

4 oz. (120 ml) pineapple juice

1 oz. (30 ml) orange juice

1 oz. (30 ml) cream of coconut

Freshly grated nutmeg for garnish.

Shake all ingredients with ice, pour into a big glass filled with ice, garnish and enjoy!

References:

History of The Pusser's Painkiller® and Pusser's Rum on YouTube

Interview with Charles Tobias