The old tiki bars ran on spice blends they refused to explain — warm, dark somethings that made a rum drink taste like a secret. This is ours: Jamaican pimento berry (allspice, if you're not from the island that grows it) and real Madagascar vanilla over brown sugar. Warm, peppery, faintly sweet — the undercurrent that makes classic tiki taste classic.

Reach for it where a recipe wants allspice dram but you'd rather keep the proof in the rum, or pour it with dark rum and pineapple and call it a Pimento Punch. A spoonful turns a Piña Colada from beach souvenir into something with shadows in it.

Once opened, refrigerate and use within 90 days — unopened, it keeps for two years from the date of manufacture.