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 Spiced 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 finished in the cellars of Maison Peyrat, France, in vintage oaks casks previously used for ageing Cognac. This ageing imparts a round mouthfeel and an unparalleled smoothness to the rum.
• Fairly strong vanilla, nutmeg, cinnamon, caramel, and allspice bouquet
Recommended Serve: “Ginger Peek” Cocktail by Gabrielle Panaccio
Combine 45ml of Moko Spiced Rum, 15ml sugar syrup, 22ml lemon juice, 2 ginger slices, 2 cardamom seeds.
Pour the contents onto ice in a whisky tumbler and top up with soda. Garish with lemon and rosemary sprig!
Visit “Recipes” for more inspiration.