Tullamore D.E.W. made a whiskey that can function as dark rum. 

By Carey Jones and John D. McCarthy
Updated February 06, 2020

Generally mellow, light and likeable, Irish whiskey is a dream to mix with. And lately, we’ve seen more and more innovation in the category—new distillers, new products from established names, new styles. One of our favorite recent releases is Tullamore D.E.W. Caribbean Rum Cask Finish.

Carey Jones

That’s a long name, so let’s call it Tully Rum Cask, for short. Its distillers have taken tasty, reliable Tullamore D.E.W. and finished it in barrels that previously contained Demerara rum. The result, it may not surprise you, drinks like something between a whiskey and a dark rum, with additional flavors of rich caramel and vanilla from the barrel. 

It works anywhere you’d usually reach for an Irish whiskey but also in many drinks where you might expect dark rum. Grab a bottle and give these three original cocktails a try. 

Carey Jones

Easy: Rum Cask Toddy 

Irish whiskey is always delicious in a toddy. But instead of hot water here, we’re using delicate, floral chamomile tea to add a layer of nuance; the additional richness imparted by the rum cask gives this drink depth and character. Don’t skimp on the garnish, the best part of any toddy.  

Instructions:

Heat water in a kettle. Add a chamomile teabag to a heat-safe glass, and pour 4 ounces hot water over the top. Let steep for 5 minutes, then remove teabag. Add 2 ounces Tully Rum Cask, 2 teaspoons of honey, and a dash of Angostura bitters, and stir until honey is dissolved. Garnish with a cinnamon stick, a lemon wedge studded with cloves and squeezed into the glass, and a piece of star anise.  

Carey Jones

Intermediate: Tropical Tully 

Given the rum influence on this whiskey, it’s tempting to take it in a tropical direction. Here, we’re going all-out tiki, with pineapple and coconut and a little citrus to balance. Whimsical garnish is a must, even if you don’t have every last item—the Angostura is key, adding balance and warm spice.    

Instructions:

In a cocktail shaker with ice, combine an ounce and a half Tully Rum Cask, an ounce and a half of coconut cream, 2 ounces pineapple juice, ¾ ounce fresh orange juice, ¼ ounce fresh lime juice and ¼ ounce simple syrup. Shake until very well-chilled, then strain into a big glass over ice. Garnish away: Orange twist, orange slices, cherries, some grated nutmeg, a dash of Angostura. 

Carey Jones

Advanced: Stormy Tully 

Whiskey-ginger is a classic order; so’s a rummy Dark & Stormy. So it’s little surprise that this rum cask-finished Irish whiskey takes well to ginger. The key is fresh ginger, which gives you that distinctive sharp bite, as well as lime and soda to keep things refreshing. Goes down dangerously easy. 

Instructions:

In the bottom of a cocktail shaker, muddle a slice of fresh, peeled ginger, around half an inch thick and the diameter of a quarter. Smash until it’s really broken up. Add 2 ounces Tully Rum Cask, an ounce of fresh lime juice, and ¾ ounce of simple syrup. Shake until very well-chilled, then strain into a tall glass with fresh ice. Add two ounces of club soda and give a quick stir. Garnish with an expressed lime wedge. 

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