Whistling Andy’s Hibiscus-Coconut Rum was developed as an homage to a famous 1950’s surfer. Whistling Andy Hibiscus Coconut rum is made from a base of blackstrap molasses and turbinado sugar. The rum is then ‘steeped’ with dried hibiscus blossoms from Jamaica which coconut flavourrendered from coconut water that has been centrifuged to capture the essence without all the fats. It is crisp, refreshing, and has undertones of hibiscus, coconut and banana.
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Whistling Andy’s Hibiscus-Coconut Rum was developed as an homage to a famous 1950’s surfer. Whistling Andy Hibiscus Coconut rum is made from a base of blackstrap molasses and turbinado sugar. The rum is then ‘steeped’ with dried hibiscus blossoms from Jamaica which coconut flavourrendered from coconut water that has been centrifuged to capture the essence without all the fats. It is crisp, refreshing, and has undertones of hibiscus, coconut and banana.
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