Frangelico Hazelnut Liqueur is perhaps the most well-known hazelnut liqueur. Made in Italy and distilled using real hazelnuts, this comes as no surprise. The hazelnuts are grown in Piedmont, Italy and the result is a luxurious, premium, and extremely versatile hazelnut liqueur. Rum remains the third biggest spirits category in the world – and past editions of The Rum & Cachaça Masters have shown premium developments in the category. But what stood out in this year’s blind-tasting competition? This year’s award winners spanned multiple categories, from flavoured expressions to un-aged varieties One option is to mix it with other spirits. You can mix it with vodka, gin, or bourbon. Another option is to mix it with fruit juice or soda. You can mix it with orange juice, pineapple juice, or cranberry juice. You can also mix it with club soda or ginger ale. Method: Add ice to two highball glasses, then pour in the ginger beer. Top with the rum, then finish with a scoop of ginger ice cream and a grating of lime If you’re looking to add a sipping rum to your collection, Rodriguez enthused that this expression was “absolutely beautiful.”

Colour – “The pale gold colour of the Prosecco turned into a light pink once the Candy Cane Gin was added.” Aroma – “It is the exact aroma you would get if you put a Candy Cane to your nose, the smell has been captured perfectly, it is simply marvellous, if you love Candy Canes, then you will love this Gin.” Drago Hazelnut Liqueur is a sweet, simple liqueur that makes an excellent addition to coffee and vanilla ice cream. It’s made from toasted hazelnuts and distilled in extremely neutral alcohol to allow the sweet, nutty flavors of the hazelnuts to truly shine. Method: Fill a glass with ice, add the Goslings Gold Seal Rum, lemonade and ginger beer. Slap 3-4 mint leaves to release the oils, add to the glass and stir. Garnish with a lemon wedge and a few mint leaves. One way to enjoy hazelnut is to mix it with other nuts. This can be done in a simple mix of equal parts hazelnut and another nut, or in a more complex mix with different types of nuts. Hazelnut goes well with both sweet and savory mixes.To assess the current standard of rums and cachaças on the market, we gathered a group of expert judges at the London City branch of Peruvian restaurant Coya.

The super-premium, limited edition rum has taken inspiration from historical rums in the brand’s collection, alongside the unique flavour profiles they exhibited over half a century ago. Colour – “The pale gold colour of the Prosecco turns golden once the Caramel and Hazelnut Rum is added.”

Fratello Hazelnut Liqueur is a unique and versatile expression that stands out even among other hazelnut liqueurs. Created by the Francoli Distillery, it’s crafted from toasted Piemonte hazelnuts infused with vanilla berries, cocoa, and elderflowers for an additional boost of flavor. It’s sweetened with special, local acacia honey, created by bees from the very vineyards owned by the Francoli Distillery itself. It’s a lovely and translucent pale, yellow-amber color and the nose is big and bold.

Hiram Walker themselves recommend turning this delicious classic into a lovely hazelnut cappuccino, using 1.5 parts hazelnut liqueur and five parts espresso. It also goes well in coffee and in the infamous chocolate martini. 5. Drago Hazelnut Liqueur Fill a Collins glass with ice, pour in the Belgrove Hazelnut Rum, squeeze in the lime juice and top up with Appletiser. Hailing from Venezuela, Planas is undoubtedly one of the smoothest, most complex white rums out there, thanks to being aged in oak for six years, before having the colour filtered out. It brings a new depth to a classic Daiquiri, working beautifully with the citrus-sweet notes. Alc 47% If you’re looking for a rum to rival some of the very best single malt whiskies, then this is truly it. Hampden has set itself apart in the world of high-end, connoisseur-led rums. Its flavour profile is bold, dry and highly complex at first, full of liquorice and woody spice, which leads into a surprising and delicious tropical fruitiness, full of mango, vanilla and a touch of passion fruit. Outstanding. Alc 46%

Awards for Belgrove Hazelnut Rum

Finally, hazelnut can be paired with a variety of fruits. This includes both sweet and savory fruits. Some examples of sweet fruits that go well with hazelnut are apricots, blueberries, and figs. Some examples of savory fruits that go well with hazelnut are apples, pears, and tomatoes. Part of the Plantation Under the Sea Vintage Collection, this particular bottling was distilled in 2013 at the West Indies Rum Distillery in Barbados. It is a blend of column and pot still rums that has been tropically aged for eight years in Bourbon casks, before travelling to France to finish maturation in Ferrand casks for one year.

Aroma – “Initially you get the Caramel on the nose, but if you wait a couple of seconds the Hazelnut comes through.” This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Another popular option is the Frangelico and chocolate. This drink can be made by combining Frangelico with chocolate syrup and milk over ice.This short, creamy drink is perfect to make for the masses as it’s both easy and boozy! It’s perfect for a birthday celebration, but there’s no shame in making the drink up simply because you love chocolate cake! The blind tasting was split between four groups of tasters due to the number of entries, with the first panel comprising: Bryan Rodriguez, wine and spirits buyer, Harvey Nichols; Sara Jane Eichler, founder of the Negroni Club UK; and Nicola Carruthers, deputy editor of The Spirits Business, who chaired the panel. Tasting notes for Depaz XO included “a rich Cognac-like nose” leading to a “floral, aromatically fruity palate with orange and grapefruit peel”, and it wasn’t long before the general consensus was to award it a coveted Master medal. Records the default button state of the corresponding category & the status of CCPA. It works only in coordination with the primary cookie. David T Smith, spirits writer, consultant and co-founder of the Craft Distilling Expo, chaired the third group, which consisted of: Alan Uresti Silva, head of mixology at Annabel’s Mayfair; and Laurence Baker, general manager at Callooh Callay group.