Reef & Rum

Double-Fold Vanilla Extract Blend · Pineapple • Lime

Pre-order

$22

Pre-order: bottled December 5, ships the week of December 7.

Tasting notes: Rum vanilla brightened with sun-dried pineapple, lime peel and warm allspice. Patient steeping draws the fruit’s sweetness without its sharpness, for a bright, tropical finish.
Perfect for: Pineapple Cake • Lime Bars • Carrot Cake • Daiquiri
Made with: Dried pineapple, lime peel, allspice

In a blend pack: two for $40, three for $57 or four for $76. It is also part of all seven blends. Build a pack

The story

Reef & Rum

The islands by way of the pastry kitchen. Dried pineapple steeps for one to two weeks, fresh lime peel for a few days, and cracked allspice berries alongside, each in spiced rum. Together with the rum vanilla they make a blend for tiki drinks and tropical cakes alike.

Flavor notes

Aroma: Ripe pineapple, lime zest, vanilla
Palate: Tropical fruit and spiced rum, with allspice warmth
Finish: Bright and zesty

From the label

Ingredients: Double-Fold Vanilla Extract (Spiced Rum, Vanilla Beans), Spiced Rum, Dried Pineapple, Lime Peel, Allspice.
Size: 2 fl oz (59 mL)
Alcohol: 40% Alc./Vol. Not for drinking straight.
Storage: Store in a cool, dark place. Shake before use.

Serving & use

How to use it

In pineapple upside-down cake, hummingbird cake or carrot cake batter.
A teaspoon in the filling of lime bars or key lime pie.
Stirred into a fruit salad syrup or a glaze for grilled pineapple.
Half a teaspoon in a Daiquiri, a Mai Tai or a rum punch.

Blends are concentrated: start with half a teaspoon in a recipe, a quarter to half a teaspoon in a cocktail, and adjust to taste. More on using double-fold vanilla