Jungle Barrel — Rum on Rum with a Wild Edge
What You’ll Need:
A Deer Jimmy’s® bottle filled with white rum and aged on ex-rum barrel chips. After aging: fresh lime juice, demerara syrup or cane sugar, mint (optional), ice, and a rocks glass or tiki-style mug.
Step One: Double Down on the Rum
Some say aging rum on rum oak is overkill. We call it doubling down on greatness. A few weeks on those tropical-soaked chips turns your white rum into something layered, lush and loud — molasses, burnt sugar, banana skin, toasted coconut and spice. It’s not subtle. It’s not supposed to be. Jungle Barrel is what happens when rum remembers where it came from… and turns the volume up.
Step Two: Shake the Jungle Loose
Once your aged rum is ready, it’s time to wake it up. Combine it with fresh lime juice and a rich sugar syrup — demerara works best. Add mint if you want brightness, but the base already sings. Shake it over ice like you mean it, then strain into a glass filled with fresh cubes or crushed ice. No garnish needed unless you want to go full jungle mode.
Step Three: Taste the Chaos (In a Good Way)
The first sip is sweet, sour, and full of wild energy. But then the aged character kicks in. The oak brings structure. The rum gains backbone. You taste not just the sugarcane but the wood it lived in — toasted, funky, alive. It’s tropical, but it’s not a beach drink. It’s deeper. Bolder. Like a classic daiquiri that went off-grid, grew a beard, and built its own jungle bar.
The Funkiest Way to Age
Jungle Barrel is what happens when you let rum be rum — messy, beautiful, complex. And aging it yourself turns what could’ve been a basic mixer into something worthy of center stage. This isn’t just about sipping. It’s about shaking, pouring, and laughing a little louder than usual. Because when the barrel’s wild, the cocktail should be too.
