My last name Chenoweth, hails from my ancestral roots in Cornwall, England where my forefathers were most likely to be one of two things: coal farmers or pirates. Now I know that I should very much wish to be descended from hard-working and honest coal miners, but I just can’t help to romanticise about a life on the open sea, feather in my cap and bottle of Parlay, Ultra Black Rum in both hands. Fetching eye-liner and a colourful vocabulary aside, it’s the anarchic self-governance of the piratical lifestyle that really calls out to my wayward genes, but like with any system, there will always be some rules, however basic, that should be followed to ensure longevity.
For my seafaring brethren, it was the Pirata Codex, a 1000+ page book concerning all things pirate; from the correct way to maroon a man to useful rum-based recipes and, most importantly, the right to parlay. For those not in the know, invoking ‘parlay’ allows any person to be brought before a captain to negotiate the terms of a siege, without being attacked, until the parlay is complete. And what better way to settle a dispute between foes, than over a bottle rum?
Parlay Ultra Black, is a triple distilled rum that’s been infused with raison, tangerine, cherry and vanilla imbuing it a smooth and fruity flavour whilst still retaining the deep warmth of true rum. More than the taste however, is the striking appearance of the rum itself; pitch black in the bottle but, once poured, a deep-sea blue. It retails at £28 for a 50cl bottle and can be purchased from Parlay directly.
If you do, like myself, have a bit of a penchant for the golden days of pirating, then Parlay is a fun and playful choice to include in your home cabinet to bring out at parties or over a debate to decide who’s entitled to the last slice of pizza.
So, whether you’re more of an Old MacDonald or a Jack Sparrow; Parlay Ultra Black Rum is well worth having in your arsenal to break out on dark and stormy nights.
Melanie Chenoweth is a London based, freelance food writer and photographer. If you can eat it, she’ll snap it. Then eat it. Then write about it.
Photographs courtesy of Parlay
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