In 1869, two brothers from Bordeaux, Ernest and Maurice Lasserre, decided to create their own brand of rum, MOKO. The brothers looked for quality and tradition when selecting rums imported from Martinique and Jamaica for MOKO. They perfected the techniques of distillation and ageing to produce a superior, more satisfying rum drinking experience. MOKO RUM quickly enjoyed great success, collecting numerous awards and medals. However, in the 1960s production and distribution ceased.
In 2017, connoisseurs of great rum rejoiced in the rebirth of MOKO RUM by Philippe Peyrat and his children, Clémence and Edouard – direct descendants of Ernest Lasserre. The family are using their extensive experience in wines and spirits to resurrect MOKO, updating the methods used by their forebears to further elevate the brand.
MOKO Caribbean Rum is aged in Panama to achieve maturity, before it is imported at its full, natural alcohol level to preserve natural, aromatic richness. The rum is aged in the cellars of Maison Peyrat, France, in Bourbon casks for 3-5 years. This ageing imparts a round mouthfeel and an unparalleled smoothness to the rum.
• The amber-coloured hues, the nose offers delicate notes of exotic fruits, coconut and toasted almonds
• The mouth roundness reveals a pleasant sensation of freshness
Recommended Serve: MOKO Punch Cocktail
Combine 40ml of MOKO Caribbean Rum, 100ml of orange juice, 20ml of lemon juice and a splash of grenadine syrup.
Pour into a whisky tumbler with ice. Garnish with orange and lemon slices and a cinnamon stick.
Visit “Recipes” for more inspiration.