Port Royal Amber - Contributed photos

Rum lovers got a preview of heaven at Devon House's Grog Shoppe for the Pirate's Gold 'Rums of the Caribbean' showcase recently. The experience left many palate's warm and titillated, and ready to re-live the adventure.

Top blends from Barbados, St. Lucia, St. Kitts, Trinidad and Tobago, St. Vincent, Guyana, Puerto Rico and Grenada flowed in all their golden glory. So did Jamaica's newest line, Port Royal, which rolled out its Gold, Amber and Overproof White premium blends. Caribbean Producers, the Montego Bay-based distribution company, Red Stripe and Lascelles Wines all served up delectable brews.

The liquor flowed and so did the compliments:

CPJ paraded truly great rums like El Dorado, the liquid gold of Guyana; the world's biggest line, Bacardi out of Puerto Rico; Mount Gay the pride of Barbados and reputedly the oldest rum in the world; and the popular Angostura of Trinidad and Tobago.

Diageo, owners of Red Stripe, had on show the internationally famous Myers Dark Rum and Gold Labelwhile Lascelles rolled out the popular Sangster's Liqueurs, Edwin Charley's and JB White. From Grenada came the Clarke's Court line of rums, rum punch and spice liqueurs and St. Kitts proudly displayed their exquisite Brindley Gold line of spiced rums which is due to hit local shelves shortly.

Then there was the unveiling of the new Jamaican line, Port Royal, produced by KRB Lea Jamaica Rums.

Rum Punch Supreme

Port Royal White

Ingredients

1 Cup overproof rum-Port Royal

¹/² Cup Port Royal Bronze

¹/⁴ Cup - Bacardi coco

2¹/² Cups pineapple juice

2¹/² Cups orange juice

¹/⁴ Cup lime juice

3 tablespoons strawberry syrup

Ice cubes

Method

Mix all ingredients together either in a blender or punch bowl. Pour over ice cubes in glass and serve.

Banana Flambe

Ingredients

2 Ripe bananas

2 Tablespoons oil

4 Tablespoons sugar

¹/² Cup Eldorado white

1 Lime squeezed

Method

Peel and halve the bananas lengthways. Heat the oil in a frying pan over medium heat, Brown the bananas 5 minutes on each side. Add the sugar and pour in the rum. Cook for 2 minutes. FLAMBE. Sprinkle with lime juice and serve immediately. Makes four servings.

Port Royal Gold