From there, an idea was born: Maybe he could start a business selling these fresh coconuts to hotels for their pool and beach venues. It was so crisp, refreshing, and delicious that he decided to smuggle a few home in his suitcase. After a hot day on the golf course, a friend gave him a fresh coconut to drink. In 2012, Miami-born Mike Zighelboim would fly from Miami to El Salvador to visit his father. Photo courtesy of Coconut Cartel Coconut-Infused Rum from Coconut Cartel The tasting room offers samples, cocktails, and a retail shop. The spiced rum is flavored with real Madagascar vanilla beans, while a black rum gets its dark hue and robust profile with the addition of raw blackstrap molasses, baker’s caramel, and spices like clove and anise. The resulting liquid is aged for six months in new American white oak barrels before being filtered through Florida coconut husk, removing esters in the most natural, sustainable, and Florida way possible. Today, you can find three iterations of Black Coral, all made using pure molasses from sugar cane crops in Clewiston, Florida. What began as Black Coral Rum in Riviera Beach has now grown to a full-fledged distillery in West Palm Beach. When father and son duo Ben and Clint Etheridge began making rum in the summer of 2012, they aimed to create a product for Florida using local ingredients. Photo courtesy of Steel Tie Spirits Black Rum from Steel Tie Spirits Co. Keep an eye out for a new release: his first mango brandy aged for a total of three years with one year in bourbon barrels. To date, Nahori has created a number of iterations including banana, blueberry, apple, pear, basil, and plum - even spirits made from carrot and beet. The mash ferments for two weeks and ages for at least three months before it's hand bottled and labeled, building a body and character that is unique to each fruit sans added sugar or flavorings.
Made in small batches, each is distilled from fresh fruit the family hand-washes and processes for several days before it's pressed to extract juices that are mixed with a special European yeast. In Fort Lauderdale, he offers a unique South Florida twist with a wide range of brandies.
Hailing from the Tokaj wine region that borders Hungary and Slovakia, his specialty is his take on pálinka, an eau de vie style of fruit brandy. Photo courtesy of ChainBridge Distillery Banana Brandy from ChainBridge Distilleryįor three years, ChainBridge Distillery owner/distiller Bela Nahori has been crafting some truly noteworthy spirits from his Broward County-based distillery alongside his parents, Bela Nahori Sr.
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