{"product_id":"planteray-cut-dry-coconut-rum-40-vol-0-7-l","title":"Planteray Cut \u0026 Dry Coconut Rum 40% Vol. 0.7 L","description":"\u003cp\u003eDiscover the authentic tropical character of \u003cstrong\u003ePlanteray Cut \u0026amp; Dry Coconut Rum 40% Vol. 0.7L\u003c\/strong\u003e, a distinctive coconut-infused Caribbean rum produced at the renowned West Indies Rum Distillery in Barbados. Crafted from traditional Barbadian rum and naturally infused with locally grown coconuts, this premium expression combines rich coconut milk, creamy vanilla, ripe banana and gentle warming spices with the distinctive flavour of traditional Caribbean rum.\u003c\/p\u003e\n\n\u003cp\u003eIts exceptional coconut character develops through a carefully designed production method in which ripe coconuts are cut by hand, dried under the Caribbean sun and infused into selected Barbados pot-still and column-still rums. The resulting infusion is blended with additional Barbadian rum, including components aged for up to three years, creating a rounded texture and a sophisticated balance of coconut, molasses and tropical fruit. With inviting notes of toasted coconut, vanilla, cinnamon, green ginger and subtle herbal freshness, Planteray Cut \u0026amp; Dry offers an aromatic alternative to conventional coconut-flavoured spirits. For Drinkero, it is an excellent choice for Piña Colada, Coconut Daiquiri, Swimming Pool variations, tropical Rum Punch and other cocktails that benefit from genuine coconut flavour and a rich Caribbean rum foundation.\u003c\/p\u003e\n\n\u003ch2\u003eTasting Notes\u003c\/h2\u003e\n\n\u003cp\u003e\u003cstrong\u003eAppearance:\u003c\/strong\u003e Warm amber with attractive golden, copper and honey-coloured reflections.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eAroma:\u003c\/strong\u003e Intense natural coconut pulp, complemented by creamy vanilla, delicate cinnamon, sesame oil and subtle tropical fruit aromas.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePalate:\u003c\/strong\u003e Rich, rounded and pleasantly creamy in texture, combining coconut milk, vanilla, ripe banana, green ginger and soft molasses with delicate herbal notes and gentle spice.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFinish:\u003c\/strong\u003e Long and expressive, with lingering coconut, vanilla, warming pepper and a pleasantly rich tropical character.\u003c\/p\u003e\n\n\u003ch3\u003eThe Heritage of Planteray Caribbean Rum\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray is an international rum brand developed by Maison Ferrand, a French spirits producer recognised for its expertise in traditional distillation, blending and oak maturation.\u003c\/p\u003e\n\n\u003cp\u003eThe rum range was originally introduced under the Plantation name in 1999, with the objective of showcasing distinctive rum-making traditions from the Caribbean and other important producing regions.\u003c\/p\u003e\n\n\u003cp\u003eUnder the direction of Alexandre Gabriel, Maison Ferrand developed a portfolio combining traditional Caribbean production techniques with carefully selected rum components and innovative blending methods.\u003c\/p\u003e\n\n\u003cp\u003eOver time, the brand expanded beyond conventional white and aged rum to include distinctive expressions created specifically for cocktail enthusiasts.\u003c\/p\u003e\n\n\u003cp\u003ePlanteray Stiggins' Fancy Pineapple became one of the brand's best-known naturally infused rums, demonstrating how real tropical fruit could complement traditional rum without losing its underlying character.\u003c\/p\u003e\n\n\u003cp\u003eFollowing this approach, Planteray developed Cut \u0026amp; Dry to celebrate another essential ingredient in Caribbean food and drink culture: coconut.\u003c\/p\u003e\n\n\u003cp\u003eThe brand adopted the Planteray name in 2024, maintaining its established rum-making philosophy while introducing a new identity.\u003c\/p\u003e\n\n\u003cp\u003ePlanteray Cut \u0026amp; Dry represents this combination of traditional Caribbean rum production and carefully developed natural fruit infusion.\u003c\/p\u003e\n\n\u003ch3\u003eProduced at West Indies Rum Distillery in Barbados\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Cut \u0026amp; Dry is produced using rum from \u003cstrong\u003eWest Indies Rum Distillery\u003c\/strong\u003e, a historic distillery located on the island of Barbados.\u003c\/p\u003e\n\n\u003cp\u003eFounded in 1893, West Indies Rum Distillery has played an important role in the development of Barbados rum production.\u003c\/p\u003e\n\n\u003cp\u003eThe distillery combines traditional rum-making expertise with a range of distillation equipment capable of producing different styles of Caribbean rum.\u003c\/p\u003e\n\n\u003cp\u003eProduction begins with molasses, a traditional raw material obtained during the processing of sugarcane.\u003c\/p\u003e\n\n\u003cp\u003eThe molasses undergoes fermentation, typically lasting approximately three to four days for the rum components used in Cut \u0026amp; Dry.\u003c\/p\u003e\n\n\u003cp\u003eDuring fermentation, yeast converts the natural sugars into alcohol while developing aromatic compounds that contribute to the finished rum's distinctive flavour.\u003c\/p\u003e\n\n\u003cp\u003eThe fermented liquid is then distilled using traditional pot-still and column-still equipment.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePot-still rum:\u003c\/strong\u003e Contributes greater body, aromatic richness and the distinctive fruit and molasses characteristics associated with traditional Barbados rum.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eColumn-still rum:\u003c\/strong\u003e Provides a lighter and more refined structure, helping create balance and elegance within the finished blend.\u003c\/p\u003e\n\n\u003cp\u003eThese complementary rum styles create a versatile foundation for the natural coconut infusion, preserving recognisable Barbados rum character beneath the tropical fruit aromas.\u003c\/p\u003e\n\n\u003ch3\u003eMade with Real Barbadian Coconuts\u003c\/h3\u003e\n\n\u003cp\u003eOne of the defining characteristics of Planteray Cut \u0026amp; Dry is its use of \u003cstrong\u003ereal, locally grown Barbadian coconuts\u003c\/strong\u003e rather than relying exclusively on artificial coconut flavouring.\u003c\/p\u003e\n\n\u003cp\u003eCoconut is an important ingredient throughout Caribbean cuisine and cocktail culture, valued for its rich aroma, natural oils and distinctive tropical flavour.\u003c\/p\u003e\n\n\u003cp\u003ePlanteray worked with local coconut farmers in Barbados to develop a production process that would preserve the authentic character of the fruit.\u003c\/p\u003e\n\n\u003cp\u003eThe project involved approximately four years of experimentation before the producer established the desired balance between rum and coconut.\u003c\/p\u003e\n\n\u003cp\u003eThe selected coconuts are harvested when ripe, opened and cut into pieces before undergoing a traditional natural drying process.\u003c\/p\u003e\n\n\u003cp\u003eDrying the coconut beneath the Caribbean sun helps concentrate the fruit's oils and aromatic characteristics.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eFresh coconut:\u003c\/strong\u003e Provides the natural starting material, with distinctive tropical aromas and a rich character.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSun-dried coconut:\u003c\/strong\u003e Develops a more concentrated flavour, making it particularly suitable for infusion into rum.\u003c\/p\u003e\n\n\u003cp\u003eThe dried coconut pieces are then immersed in carefully selected Barbadian rum, allowing their aromatic oils and flavour compounds to become integrated with the spirit.\u003c\/p\u003e\n\n\u003cp\u003eThe result is a distinctive coconut-infused rum that retains the character of real fruit rather than resembling a conventional coconut-flavoured mixer.\u003c\/p\u003e\n\n\u003ch3\u003eThe Traditional Coconut Infusion Process\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Cut \u0026amp; Dry is created through a carefully developed process that combines traditional Barbados rum with natural coconut infusion.\u003c\/p\u003e\n\n\u003cp\u003eAfter harvesting, the ripe coconuts are opened and cut into pieces, which are spread out to dry naturally in the Caribbean sun.\u003c\/p\u003e\n\n\u003cp\u003eThis stage concentrates the coconut oils and develops the aromatic intensity required for the infusion.\u003c\/p\u003e\n\n\u003cp\u003eThe dried coconut is then infused into a blend of Barbados column-still rum and traditional pot-still rum, including spirit produced using the distillery's Old Gregg pot still.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eColumn-still component:\u003c\/strong\u003e Provides a balanced rum foundation, allowing the coconut character to remain prominent without overwhelming the finished spirit.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePot-still component:\u003c\/strong\u003e Contributes additional body, molasses richness and complexity that complement the natural coconut oils.\u003c\/p\u003e\n\n\u003cp\u003eDuring infusion, the rum absorbs aromatic compounds from the coconut, developing its characteristic tropical fragrance.\u003c\/p\u003e\n\n\u003cp\u003eThe coconut infusion is subsequently combined with further Barbados rum, including components matured for up to three years.\u003c\/p\u003e\n\n\u003cp\u003eThis final blending stage adds additional depth, introducing gentle vanilla, caramel and mature rum notes beneath the coconut.\u003c\/p\u003e\n\n\u003cp\u003eAccording to the producer, the recipe is based on approximately one coconut for every litre of finished rum.\u003c\/p\u003e\n\n\u003cp\u003eThe completed spirit offers a rich and distinctive combination of coconut milk, vanilla, banana, green ginger and gentle molasses notes.\u003c\/p\u003e\n\n\u003ch3\u003eBarbados Rum and Oak Maturation\u003c\/h3\u003e\n\n\u003cp\u003eWhile the distinctive coconut aroma is the central characteristic of Planteray Cut \u0026amp; Dry, its flavour is supported by a foundation of authentic Barbados rum.\u003c\/p\u003e\n\n\u003cp\u003eThe blend includes components produced through both pot-still and column-still distillation, combining aromatic intensity with a balanced texture.\u003c\/p\u003e\n\n\u003cp\u003eSelected Barbados rum components are matured in oak barrels for up to three years before being incorporated into the finished expression.\u003c\/p\u003e\n\n\u003cp\u003eDuring maturation, the rum interacts with the wood, developing additional flavours associated with vanilla, caramel and gentle oak spice.\u003c\/p\u003e\n\n\u003cp\u003eThese mature characteristics provide an important contrast to the fresh and toasted coconut aromas.\u003c\/p\u003e\n\n\u003cp\u003eThe rum's natural molasses character adds depth to the finished spirit, preventing the flavour from being dominated entirely by coconut.\u003c\/p\u003e\n\n\u003cp\u003eUnlike conventional aged rum expressions, Cut \u0026amp; Dry is not marketed with a formal age statement because the finished product combines coconut infusion with rum components of different ages.\u003c\/p\u003e\n\n\u003cp\u003eIts emphasis is on achieving a balanced integration of natural coconut flavour and authentic Barbadian rum character.\u003c\/p\u003e\n\n\u003cp\u003eThe resulting expression is richer and more complex than many simple coconut-flavoured spirits.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Makes Coconut-Infused Rum Different?\u003c\/h3\u003e\n\n\u003cp\u003eCoconut-infused rum differs from conventional white, golden and dark rum because the finished spirit receives additional flavour from real coconut.\u003c\/p\u003e\n\n\u003cp\u003eTraditional rum develops its character primarily through fermentation, distillation and, where applicable, maturation in wooden barrels.\u003c\/p\u003e\n\n\u003cp\u003eNatural coconut infusion introduces an additional layer of flavour through the aromatic compounds and oils present in the fruit.\u003c\/p\u003e\n\n\u003cp\u003ePlanteray Cut \u0026amp; Dry combines the recognisable molasses and vanilla character of Barbados rum with concentrated coconut aromas.\u003c\/p\u003e\n\n\u003cp\u003eCompared with conventional white rum, it offers a richer tropical flavour and a noticeably creamier impression on the palate.\u003c\/p\u003e\n\n\u003cp\u003eCompared with traditional dark rum, the coconut infusion provides a more pronounced tropical identity alongside the rum's mature caramel notes.\u003c\/p\u003e\n\n\u003cp\u003eUnlike coconut cream, Cut \u0026amp; Dry is an alcoholic rum-based spirit rather than a creamy cocktail ingredient, so the two products serve different purposes in recipes.\u003c\/p\u003e\n\n\u003cp\u003eCoconut cream contributes body, sweetness and a creamy consistency, while coconut-infused rum introduces coconut flavour within the alcoholic component of a cocktail.\u003c\/p\u003e\n\n\u003cp\u003eThis distinction is particularly important for drinks such as Piña Colada and Swimming Pool, where coconut cream remains essential to the intended texture.\u003c\/p\u003e\n\n\u003cp\u003eBy using Cut \u0026amp; Dry alongside appropriate cocktail ingredients, home bartenders can achieve a more pronounced coconut character without changing the basic structure of a drink.\u003c\/p\u003e\n\n\u003ch3\u003eWhat Makes Planteray Cut \u0026amp; Dry Special?\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Cut \u0026amp; Dry stands out through its combination of authentic Barbados rum, locally grown coconuts and a carefully developed natural infusion process.\u003c\/p\u003e\n\n\u003cp\u003eThe project involved several years of experimentation, reflecting the producer's commitment to preserving the distinctive flavour of the fruit.\u003c\/p\u003e\n\n\u003cp\u003eSun-drying the coconut before infusion helps concentrate its oils and contributes to the rich tropical character of the finished spirit.\u003c\/p\u003e\n\n\u003cp\u003eThe combination of pot-still and column-still rum provides additional complexity compared with a simple neutral spirit infused with coconut flavour.\u003c\/p\u003e\n\n\u003cp\u003eIts expressive notes of coconut milk, banana, vanilla and green ginger create a distinctive profile that complements tropical fruit, citrus, coffee and warming spices.\u003c\/p\u003e\n\n\u003cp\u003ePlanteray Cut \u0026amp; Dry has a reported sugar dosage of approximately 35 grams per litre, contributing to its rounded and pleasantly sweet flavour.\u003c\/p\u003e\n\n\u003cp\u003eThe producer's technical information also permits a very small amount of cane sugar caramel colouring for consistency between batches.\u003c\/p\u003e\n\n\u003cp\u003eAt 40% alcohol by volume, it retains the strength of a conventional full-strength rum while offering a naturally infused coconut character.\u003c\/p\u003e\n\n\u003cp\u003eFor Drinkero, Cut \u0026amp; Dry provides a distinctive premium coconut-rum option for tropical cocktails, complementing the existing selection of white, aged, dark, spiced and overproof rums.\u003c\/p\u003e\n\n\u003ch3\u003ePerfect for Cocktails\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Cut \u0026amp; Dry Coconut Rum is particularly suitable for tropical cocktails, refreshing citrus drinks and creative rum variations where its rich natural coconut character can complement the other ingredients.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ePiña Colada:\u003c\/strong\u003e Combine Planteray Cut \u0026amp; Dry with pineapple juice, coconut cream and ice. Its naturally infused coconut character reinforces the tropical flavour, while the coconut cream provides the rich, smooth texture expected from this classic cocktail.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCoconut Daiquiri:\u003c\/strong\u003e Mix Planteray Cut \u0026amp; Dry with freshly squeezed lime juice and sugar syrup. Its rich coconut and vanilla notes create a tropical interpretation of the traditional three-ingredient Daiquiri, with the sweetness adjusted to balance the rum's existing sugar content.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSwimming Pool Variation:\u003c\/strong\u003e Use Cut \u0026amp; Dry as part of the rum base alongside vodka, pineapple juice, coconut cream and blue curaçao. Its natural coconut flavour adds depth to the cocktail without replacing the coconut cream required for its signature creamy texture.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eBlue Hawaiian Variation:\u003c\/strong\u003e Combine Planteray Cut \u0026amp; Dry with pineapple juice, blue curaçao and coconut cream for a richer coconut-forward version of this colourful tropical drink.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCoconut Rum Punch:\u003c\/strong\u003e Mix Cut \u0026amp; Dry with pineapple juice, orange juice, fresh lime and a carefully balanced sweetener. Its creamy coconut notes complement the tropical fruit while the Barbados rum foundation adds additional richness.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCoconut Espresso Martini:\u003c\/strong\u003e Combine Planteray Cut \u0026amp; Dry with freshly prepared espresso and coffee liqueur. Its coconut, vanilla and molasses characteristics create a distinctive contrast to the rich roasted coffee flavours.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCoconut Rum Old Fashioned:\u003c\/strong\u003e Stir Cut \u0026amp; Dry with aromatic bitters and a small amount of sugar syrup if needed. Serve over a large ice cube with an orange twist for a tropical variation of the traditional Old Fashioned.\u003c\/p\u003e\n\n\u003ch3\u003eServing Suggestions\u003c\/h3\u003e\n\n\u003cp\u003ePlanteray Cut \u0026amp; Dry is especially enjoyable in tropical cocktails, refreshing citrus drinks and creative dessert-inspired creations that showcase its natural coconut character.\u003c\/p\u003e\n\n\u003cp\u003eFor a simple tasting serve, pour approximately 40 ml into a suitable glass and allow its coconut, vanilla, banana and gentle spice aromas to develop before tasting.\u003c\/p\u003e\n\n\u003cp\u003eFor a Coconut Daiquiri, combine 60 ml Planteray Cut \u0026amp; Dry with 25 ml freshly squeezed lime juice and approximately 5–10 ml sugar syrup. Shake thoroughly with ice and strain into a chilled coupe glass, adjusting the syrup to taste.\u003c\/p\u003e\n\n\u003cp\u003eFor a tropical Piña Colada, combine 50 ml Cut \u0026amp; Dry with 90 ml pineapple juice and 30 ml sweetened coconut cream. Blend with crushed ice until smooth and serve in a chilled glass.\u003c\/p\u003e\n\n\u003cp\u003eFor a Coconut Rum Punch, combine 50 ml Cut \u0026amp; Dry with 60 ml pineapple juice, 30 ml orange juice and 15 ml fresh lime juice. Shake with ice and strain over fresh ice, adding sugar syrup only if needed.\u003c\/p\u003e\n\n\u003cp\u003eFor a Coconut Espresso Martini variation, combine 45 ml Planteray Cut \u0026amp; Dry with 30 ml fresh espresso and 20 ml coffee liqueur. Shake thoroughly with ice and strain into a chilled cocktail glass.\u003c\/p\u003e\n\n\u003cp\u003eFor a refreshing Coconut Rum \u0026amp; Cola, combine 50 ml Cut \u0026amp; Dry with 120–150 ml chilled cola and a squeeze of lime, serving over plenty of ice.\u003c\/p\u003e\n\n\u003cp\u003eThe rum's rich coconut, vanilla and molasses character also pairs particularly well with desserts featuring dark chocolate, banana, caramel, roasted pineapple or freshly brewed coffee.\u003c\/p\u003e\n\n\u003ch3\u003eProduct Details\u003c\/h3\u003e\n\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Planteray\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProduct:\u003c\/strong\u003e Cut \u0026amp; Dry Coconut Rum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCountry of origin:\u003c\/strong\u003e Barbados\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRegion:\u003c\/strong\u003e Caribbean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistillery:\u003c\/strong\u003e West Indies Rum Distillery\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrand owner:\u003c\/strong\u003e Maison Ferrand\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRum Master:\u003c\/strong\u003e Alexandre Gabriel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpirit type:\u003c\/strong\u003e Coconut-Infused Rum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStyle:\u003c\/strong\u003e Premium Barbadian Coconut Rum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRaw material:\u003c\/strong\u003e Sugarcane molasses\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit ingredient:\u003c\/strong\u003e Locally grown Barbadian coconuts\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFermentation:\u003c\/strong\u003e Approximately 3–4 days\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDistillation:\u003c\/strong\u003e Combination of traditional pot-still and column-still rums\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePot-still component:\u003c\/strong\u003e Includes rum from the Old Gregg pot still\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInfusion method:\u003c\/strong\u003e Naturally sun-dried coconut pieces infused into Barbados rum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRum maturation:\u003c\/strong\u003e Includes Barbados rum components aged for up to 3 years\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAge statement:\u003c\/strong\u003e No formal age statement\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFruit-to-rum ratio:\u003c\/strong\u003e Approximately one coconut per litre of finished rum\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDosage:\u003c\/strong\u003e Approximately 35 g\/L of sugar\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour adjustment:\u003c\/strong\u003e Producer permits 0–0.1% cane sugar caramel colouring\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eColour:\u003c\/strong\u003e Warm amber with copper and golden reflections\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavour profile:\u003c\/strong\u003e Coconut milk, toasted coconut, vanilla, ripe banana, cinnamon, green ginger, molasses, sesame oil and gentle herbs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlcohol content:\u003c\/strong\u003e 40% Vol.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBottle size:\u003c\/strong\u003e 0.7L (700 ml)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEAN:\u003c\/strong\u003e 3460410538611\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRecommended use:\u003c\/strong\u003e Piña Colada, Coconut Daiquiri, Swimming Pool variations, Blue Hawaiian variations, Coconut Rum Punch, Coconut Espresso Martini and Coconut Rum Old Fashioned\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e Store upright with the bottle tightly closed in a cool, dry place away from direct sunlight and excessive heat.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eDiscover more with Drinkero:\u003c\/strong\u003e Explore classic Piña Colada, Swimming Pool, Blue Hawaiian and Daiquiri recipes, discover how naturally infused coconut rum differs from conventional white rum and coconut cream, and use the Drinkero cocktail calculator to prepare accurate ingredient quantities for your favourite tropical cocktails at home.\u003c\/p\u003e","brand":"DRINKERO","offers":[{"title":"Default Title","offer_id":57864748237126,"sku":"BON","price":30.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1005\/6849\/8502\/files\/PlanterayCut_DryCoconutRum40_0.7L.webp?v=1794429448","url":"https:\/\/drinkero.com\/en-cy\/products\/planteray-cut-dry-coconut-rum-40-vol-0-7-l","provider":"DRINKERO","version":"1.0","type":"link"}