Candy Cap Mushrooms when dried have an intense Maple syrup aroma. Vanilla flavor combined with that aroma make for an interestingly flavorful experience.  This was a process to get on the shelf.  We are the first to use the Candy Cap in a spirit.  So, we had to get it approved first through the FDA, then TTB approval, then the formula approval.  We put the vanilla and the Candy Cap mushrooms in the barrel of rum to extract the flavor for a full year or more.  The mushrooms give their flavor up much sooner, but vanilla extraction is a process.

Interestingly, the rum stays a cloudy amber regardless of proof which we bottle at 40% / 80 proof.

I have found this rum to work well in any cocktail recipe that requires a vanilla spirit and we pair it with our very popular citrus syrup and club soda.

I would really like to hear what cocktails you find it excels in!