February 2023
e ditor and Publisher: luis@gotrum.com
e xecutive e ditor: margaret@gotrum.com
Cigar and r um: philip@gotrum.com
Angel’s s hare: paul@gotrum.com
r um h istorian: marco@gotrum.com
r um in the n ews: mike@gotrum.com
Cooking with r um: sue@gotrum.com
w ebmaster: web@gotrum.com
d irector of Photography: art@gotrum.com
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d id you hear the joke about the biologist and the physicist who went out on a date? w ell, things didn’t work out, there was no chemistry between them!
Joking aside, the field of chemistry is responsible for studying how different substances interact with each other, often resulting in behavioral modifications as well. l et’s take a look at some of the chemical puppeteers that pull our emotional strings behind the curtains: dopamine , serotonin and adrenaline
Dopamine is a type of monoamine neurotransmitter. i t’s made in your brain and acts as a chemical messenger, sending information between nerve cells within your brain and also between your brain and the rest of your body. i t has been documented that dopamine levels in the brain increase when you’re in love, resulting in feelings of pleasure. w e like these feelings (some suggest we are addicted to them), so we are conditioned to repeat the behaviors that lead to the additional release of dopamine.
s erotonin is another monoamine neurotransmitter. i t also carries messages between nerve cells in your central nervous system and throughout your peripheral nervous system. These chemical messages basically tell your body how to work: serotonin plays several roles in your body, including influencing learning, memory, happiness as well as regulating body temperature, sleep, sexual behavior and hunger. l ow levels of serotonin are thought to play a role in depression, anxiety, mania and other health conditions.
Adrenaline (aka epinephrine ) is a hormone your adrenal glands send through your bloodstream. w hen you’re suddenly scared, stressed or excited, adrenaline is quickly sent into your body. Adrenaline dilates your pupils, temporarily improving
your vision, it also decreases your sensitivity to pain and increases your heart rate, blood flow and alertness. i t is no accident that these are some of the same descriptions people give when asked to define what being in love feels like.
The next time you feel loved, take a few moments to recognize chemistry’s magical hand at play, as your brain mixes, shakes and pours the perfect cocktail of neurotransmitters and hormones, designed to transport you to cloud nine!
Cheers!
l uis Ayala, Editor and Publisher
http://www.linkedin.com/in/rumconsultant
do you want to learn more about rum but don’t want to wait until the next issue of “got rum?”? Then join the “rum lovers unite!” group on linkedin for updates, previews, Q&A and exclusive material.
m y name is Paul s enft - r um r eviewer, Tasting host, Judge and w riter. m y exploration of r ums began by learning to craft Tiki cocktails for friends. i quickly learned that not all rums are created equally and that the uniqueness of the spirit can be as varied as the locales they are from. This inspired me to travel with my wife around the Caribbean, Central America, and u nited s tates visiting distilleries and learning about how each one creates their rums. i have also had the pleasure of learning from bartenders, brand ambassadors, and other enthusiasts from around the world; each one providing their own unique point of view, adding another chapter to the modern story of rum.
The desire to share this information led me to create www.RumJourney.com where i share my experiences and reviews in the hopes that i would inspire others in their own explorations. i t is my wish in the pages of “ g ot r um?” to be your host and provide you with my impressions of rums available in the world market. h opefully my tasting notes will inspire you to try the rums and make your own opinions. The world is full of good rums and the journey is always best experienced with others.
Cheers!
d uring 2022, my wife and i were visiting Tortola, B vi , and found a shop offering a variety of spirits, among which we found Arundel Cane r um made at the historic Callwood d istillery in Tortola. u nfortunately, our visit was too brief to visit the distillery, but we were happy to find their rums and pick up this bottle as one of our souvenirs from the vacation. The Callwood d istillery and sugar cane plantation have been operating for over 200 years, and they produce rum using juice from the sugar cane they grow around the distillery. The juice is fermented, then distilled using a pot still that produces 25 gallons of rum a day. The rum is aged in used oak barrels and blended to 40% AB v.
The bottle is a standard 750 ml bottle with a white and black label on the front. The bottle does not have a back label. Basic information about the rum and the distillery can be found on the label. The bottle is secured with a gold plastic screw top cap.
The rum has a pale amber color in the bottle that lightens slightly in the glass. s wirling the rum creates a thin ring around the glass that slowly thickens before releasing two slow moving series of tears down the side of the glass before evaporating.
The aroma of rum delivers a strong dose of vanilla and butterscotch up
front. As those notes fade, a vegetal note drifts in with a hint of toasted almonds, rock fruit, along with astringent alcohol and charred oak.
s ipping the rum begins with a light butterscotch note that transforms on the midpalate into a savory, mineral rich experience with a hint of rockfruit. The flavors are muted and it takes time to discover the additional notes of vegetal cane, toasted almonds, as well as the light oak char notes i spotted in the aroma. The subtle oak and fruit flavors mingle with the mineral notes, creating a low-key funkiness i would expect from a Jamaican rum. These flavors converge and swirl before settling into a short, smoky, dry finish.
This rum intrigued me with its subtle flavor sequence that builds to a nuttyoak savory experience that i did not expect to find. There is nothing robust about this rum’s flavor profile, i suspect the barrels are overused and needs to be charred again. h owever, it was a truly unique exploration that has piqued my interest in what this rum would be like at higher proof in fresher casks. This product is one that i will enjoy sharing with fellow rum aficionados, and i hope that if i ever make it back to Tortola, i will be able to visit the distillery and try their other offerings. i would not recommend this rum for cocktail creators it is not dynamic enough and i am told Arundel has other products that are better suited for that purpose.
i t is easy to notice that there aren’t many bottles of 151 proof on the shelves these days when shopping at local stores. s o, when i spotted this one, i thought it would be worth evaluating since not all 151 rums are created equally, ranging from robust and flavorful to astringent alcohol that only exists to burn on top of a tropical cocktail. v irago s pirits is located in r ichmond, v irginia, and produces and blends a portfolio of products that include rums, gins, and liqueurs. For their 151 rum, they use fermented grade A molasses as their base and distill it twice in their Charentais-style alembic pot still. The rum is blended to 75.5% AB v and bottled for distribution.
The rum comes in a short necked 750 ml bottle and has black, white, and silver labels. The wooden cap holds a synthetic cork and is secured to the bottle with a transparent security wrap. s wirling the clear rum creates a thin band that only thickens slightly before releasing a single wave of legs before evaporating and leaving a ring of tiny beads around the glass.
Pouring the rum into the glass releases a strong aroma of tropical fruit. After the aroma settled, i detected notes of vanilla, allspice, with a hint of anise and ethanol.
s ipping the rum and evaluating the aroma are very similar experiences. The tropical fruit notes of banana, papaya, strawberries, and pineapple lead, with the fiery base of the liquid enveloping the mouth and curling the tongue. The flavors hit fast and fade slowly, lingering on the palate for quite some time, leaving behind fruity alcohol.
h aving reviewed one other v irago product, i was curious to see where this one took me. 151 did not disappoint, and i enjoyed the powerful punch of fruit flavors along with the added tweaks of vanilla and spice that helped ground the flavor profile. The high proof limits the way it can be used, but it would serve well in punches and tropical cocktails that call for a high proof ingredient. A little bit goes a long way with this product, so experiment carefully when using it as a flavor agent in your cocktails. This product is a solid selection if you are looking for a strong spirit with an equally strong flavor. Just use it responsibly, and it will serve you well.
by Chef Susan Whitley
i ngredients:
• 1-1/2 lbs. Bone-in Beef s hort r ibs
• ¼ + ¼ tsp. s alt, keep divided
• ¼ tsp. Black Pepper
• 1 Tbsp. All-Purpose Flour
• 1 Tbsp. Brown s ugar
• ¼ tsp. g round m ustard
• ½ C. d ark r um
• ¼ C. w ater
• 2 tsp. m irin s tyle s weet Cooking s easoning
• ¾ C. Frozen Cranberries
• 2 tsp. g rated l emon Zest
Directions ( Prep: 20 min. Bake: 1 hr. 30 min.) :
1. Preheat oven to 350°F. Place ribs in a greased 8-inch square baking dish; sprinkle with 1/4 teaspoon salt and pepper. Cover with aluminum foil and bake for 1 hour and 30 minutes, or until tender.
2. i n a small saucepan, combine flour, brown sugar, mustard and remaining salt; gradually whisk in rum, water and m irin until smooth. s tir in cranberries and lemon zest; bring to a boil. Cook and stir until thickened, about 2 minutes.
3. d rain ribs and pour cranberry mixture over ribs. Bake for an additional 15 minutes, uncovered. s erves 2.
i ngredients:
• n onstick cooking spray
• 1 Box of Betty Crocker s uper m oist w hite Cake m ix (plus required ingredients: 1 C. w ater, 1/2 C. v egetable o il and 3 e ggs)
• 1 stick (8 Tbsp.) u nsalted Butter, room temperature
• 4 oz. Cream Cheese, room temperature
• 2 C. Confectioners’ s ugar
• o ne s mall Bag Freeze- d ried s trawberries, approx. 1.2 oz. bag
• ¼ C. Brown s ugar
• ¼ C. d ark r um
• Fresh s trawberries for garnish, either whole or sliced
• Fresh m int, garnish
Directions:
1. s pecial equipment: a 15” x 10” jelly roll pan
2. Preheat oven to 350°F. Coat a 9” x 13” baking pan with nonstick cooking spray.
3. Prepare the cake mix as directed on the box; pour the batter into the prepared pan. Bake until a cake tester inserted in the center of the cake comes out clean, about 30 minutes. l et cool completely.
4. m eanwhile, combine the butter and cream cheese in a bowl. m ix on mediumhigh speed until combined and fluffy, about 2 minutes. r educe the speed to low and gradually add in the confectioners’ sugar. i ncrease the speed to mediumhigh and beat until fluffy and combined, about 2 minutes.
5. i n a separate bowl, combine frozen strawberries with brown sugar. Pour some of the rum over mixture and set aside.
6. Crumble the cake into a large bowl. Add 1/4 cup of the frosting and remaining rum and mix with your hands until smooth and combined, like cake dough.
7. l ine the jelly roll pan with plastic wrap. Put the cake dough on top. Place another sheet of plastic wrap on top of the dough and pat the mixture into an even rectangle until it fills the pan. Transfer the mixture in the plastic onto a flat work surface, ensure that the shorter side of the pan is facing you and roll out just enough so that the surface is smooth. Press the flat side of a ruler against all the sides of the dough so they are straight. m ake sure the dough measures 10” x 15”.
8. Put the strawberry mixture in a spice grinder and pulse until finely ground and add it to the bowl with the remaining frosting and beat until combined.
9. r emove the top sheet of plastic wrap from the dough. Add the strawberry frosting and spread out evenly with a small spatula, leaving about a 1 1/2 inch border on the short side furthest away from you.
10. r oll the dough away from you into a jelly roll shape, using the plastic to roll tightly until it’s covered by the plastic. Place roll onto a serving platter, add fresh strawberries (whole or sliced) and mint for garnish. s erve chilled. Yields 8-10 servings.
Photo credit: www.familycircle.com
Are you looking for festive reasons to raise your glass this month?
h ere are a few of them!
w rite to us at info@gotrum.com if we missed any!
FEB 1 i nternational g ruit Day
FEB 7 Pisco s our Day
FEB 18 Drink Wine Day
FEB 22 n ational m argarita Day
FEB 24 World Bartender Day
FEB 25 o pen t hat Bottle n ight
FEB 27 n ational Kahlúa Day
Featured Cocktail:
r um m argarita
(Celebrated on February 22)
m aking a r um m argarita is as easy as making a traditional (Tequila) one. h ere are the ingredients:
• 2 oz. r um
• 1 oz. o range l iqueur (Cointreau or Triple s ec) or 1 o z. Fresh o range Juice + 2 tsp. Agave s yrup
• 1 oz. l ime Juice, freshly squeezed
• 1 tsp. Agave s yrup (optional)
• i ce
• m argarita s alt (to coat the rim of the glass)
• l ime w edge for g arnish
d irections:
1. Coat the glass rim with the lime juice and dip the edge of the rim into a plate with the m argarita s alt (or any type of coarse salt), turning the glass until the entire rim is salted.
2. Fill the glass with ice.
3. Combine the rum, orange liqueur, lime juice, and agave syrup (optional) in a cocktail shaker.
4. Add ice and shake until well-mixed and chilled.
5. Pour the margarita into the glass filled with ice.
6. g arnish with a lime wedge and enjoy!
g ot Rum? February 2023 - 19
i n the late ‘90s and early 2000s, i made e spresso m artinis all the time. Flavored vodkas were plentiful, and every bartender had his/her recipe. i always used vanilla vodka in mine, and depending on the guest and their preference, i sometimes added cream. That trend went away, and those of us in the craft cocktail world secretly scoffed at people who ordered them over the next ten years. w ell, the e spresso m artini craze is back in full force.
i n a d ecember 2022 article, C nn called 2022 the “Year of the e spresso m artini.” Perhaps it is our desire for nostalgia, but i believe this fad will continue well into 2023.
m y name is Cris d ehlavi and i am a native of Arizona, but have lived in Columbus, o hio since 2002. i just took on an exciting new role as the Brand e ducator for Columbus for d iageo brands. i ran the bar program at “ m ”, of the Cameron m itchell r estaurant group from 2002-2020. i am currently the v ice President of Columbus us B g and was one of the founding members of the chapter.
i n 2013, i attended the rigorous B.A. r . 5 d ay s pirits Certification and have been recognized as one of the top mixologists in the u s .A. i am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bartenders around o hio.
m y contribution to g ot r um? magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.
g ot Rum?
February 2023 - 20
The e spresso m artini, traditionally, is made of vodka, espresso, and coffee liqueur. i t is thought to be created in the ‘80s when a model in a l ondon bar reportedly asked for a drink that would “wake her up and f**k her up.” There is no standard recipe, as there is with classics like the m anhattan (2-1-2). i f you poll a dozen bartenders, you will get a dozen recipes. Americans are also obsessed with coffee, and today you can find a s tarbucks every few miles and local coffee shops boasting that their organic-free trade coffee is the best in the city.
i am excited about this go-round trend because it is a bit different. Bartenders are even more creative and not locked into only using vodka. i have seen e spresso m artinis using everything from bourbon to mezcal to rum. i also highly encourage using orange vodka; it adds a brightness you don’t get with
regular or vanilla vodka. Cold brew is also used where espresso is unavailable, and i have also seen some fantastic homemade coffee liqueurs. Bitters are a great way to add extra layers of flavors too, and a touch of saline will often brighten the cocktail as well. A touch of cream is nice if that is how you enjoy your coffee but shaking espresso will naturally give the cocktail a little “froth,” too. The addition of chocolate always works with coffee, which can be with syrup, a liqueur, bitters, or even cookie crumbs on the rim of the glass. h ere is my favorite rum version- have fun with it and be creative!!
i ngredients:
• 1.5 oz. Aged Jamaican r um
• 1 oz. Coffee l iqueur
• 1.5 oz. e spresso
• Three dashes of o range Bitters
• Three drops s aline
Directions:
s hake well with ice, and strain into a Coupe (or m artini, if you don’t have Coupe) glass. Zest an orange peel over the top and discard. g arnish with three chocolate-covered espresso beans.
g ot Rum? February 2023 - 23
RU m E s PRE sso m AR tinir eviews of books related to sugarcane, milling, fermentation, distillation, aging, blending and other topics related to the production or history of rum.
www. r um u niversity.com
g ot Rum? February 2023 - 24
(Publisher’s r eview) The mixology world is constantly evolving and s moked Cocktails thanks to the combination of scents, taste, and visual effects are the main ingredients in the search for new ideas and innovative techniques. Are you a skilled mixologist, a bartender, a cocktail enthusiast, or simply a beginner, or a novice home bartender? Are you fascinated by the world of smoked cocktails?
g et involved with this book that will teach you to make different kinds of drinks, gives you the know-how, main techniques plus the tips and tricks you need to be a successful mixologist and to best smoke a particular cocktail.
d o you wish to improve home bartending skills and enrich your mixologist repertoire?
Finally, an easy-to-read book to discover new interesting ways to order a cocktail or to do your cocktails easily at your home bar station.
A step-by-step guide that will walk through everything you need to know about making cocktails, share how to best prepare a recipe with the right measurements and equipment, improving your cocktail-making skills. You will learn the best presentation comes from using the right tools and ingredients, those that are both innovative and expected by the patron. The recipes present, more than 50 referred only to smoked cocktails, with a specific section also for non-alcoholic cocktails, will allow you to understand the fundamental techniques to create perfect and spectacular cocktails.
There will also be the classic cocktails you should know that is the first step for any home bartender and for building and experimenting with smoked cocktails.
A sin : B09T n FK nw 5
Publisher: i ndependently published ( m arch 6, 2022)
l anguage: e nglish
Paperback: 105 pages is B n -13: 979-8773512783
i tem w eight: 7.4 ounces
d imensions: 7.5 x 0.24 x 9.25 inches
Your o ne- s top s hop for Aged Rums in Bulk!
• Column- d istilled, Pot- d istilled or Blends
• h igh Congener ( i ncluding h igh e sters), l ow Congener or Blends
• Aged in American or French o ak Barrels
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• s ingle Barrels and s econd Aging/Finish
• d istilled in the us A, Central America, s outh America or in the Caribbean
• o ver 150 m arks/ s tyles Available, plus Custom Blends
• l ow m inimums and Fast Turnaround, w orldwide s hipping
i was born in 1954 in a little town in Tuscany ( i taly) where i still live. i n my youth, i got a degree in Philosophy in Florence and i studied Political s cience in m adrid, but my real passion has always been h istory and through h istory i have always tried to understand the world, and men. l ife brought me to work in tourism, event organization and vocational training, then, already in my fifties i discovered rum and i fell in love with it.
i have visited distilleries, met rum people, attended rum Festivals and joined the r um Family. i have studied too, because r um is not only a great distillate, it’s a world. Produced in scores of countries, by thousands of companies, with an extraordinary variety of aromas and flavors, it is a fascinating field of studies. i began to understand something about sugarcane, fermentation, distillation, ageing and so on.
s oon, i discovered that rum has also a terrible and rich h istory, made of voyages and conquests, blood and sweat, imperial fleets and revolutions. i soon realized that this h istory deserved to be researched properly and i decided to devote myself to it with all my passion and with the help of the basic scholarly tools i had learnt during my old university years.
i n 2017 i published the book
“A meri CA n rum – A s hort h istory of r um in e arly America”
i n 2019 i began to run a Blog: www. therumhistorian.com
i n 2020, with my son Claudio, i have published a new book “F ren C h rum – A h istory 1639-1902”.
i am currently doing new research on the h istory of Cuban r um.
his T or Y o F C u BA n rum
8. h A nd B oo K F or dis T illers , se C ond P A r T
i n the previous article of this series ( Handbook for Distillers - First Part , published in the January issue of go T rum ?), i introduced the first part of the Cartilla para Alambiqueros ( h andbook for distillers), awarded a prize in 1832 by the Real Sociedad Economica de amigos de este Pais ( r oyal e conomic s ociety of Friends of this Country).
For new readers, or for those among our readers who may have forgotten, i remember that the Real Sociedad had held a prize contest for the best proposals aimed at promoting the economic and social development of the island. i n particular, which is what interests us the most, an award had been intended for those who presented a proposal for improving the production of sugar and rum.
i think it is worth repeating that translating is never simple, even between languages
g ot Rum?
February 2023 - 28 g ot Rum? February 2023 - 28
like s panish and e nglish which, especially when it comes to rum and distillation, have had a history of strong mutual influences. Actually, words often have a different meaning depending on those who use them, and where and when they are used. i n early 1800s Cuba, they called rum aguardiente de caña (sugarcane burning water), rom or even just aguardiente m oreover, they made a distinction between low degree, cheap, common aguardiente and high degree, expensive, refino (refined).
As in the first part, i left the most specific, technical terms in s panish the first time they appear, giving the translation in brackets; afterwards i wrote them in the e nglish translation. m y direct interventions were kept to a minimum, inserted within square brackets.
n ow, let’s read.
h A nd B oo K F or dis T illers s econd part
Q. h ow do you replenish the mosto muerto (dunder) on the first day you load the washes?
A. m ix equal parts molasses and water, and pass this caldo (broth) into the still, boil it for a while, and then use it as dunder.
Q. w ill it then be useful to use this broth instead of the dunder?
A. This can only take place when the task of loading the wash begins for the first time; for to continue in this way it would be necessary to have a wellcovered still or boiler for this purpose alone; and on the other hand, the spirituous portion thrown in with the dunder would be lost. s o far, therefore, it has been found that the dunder is absolutely necessary to charge the wash, for the reasons mentioned above.
[And here, i have to confess i felt a bit lost]
Q. And for what purpose did the use of adding mosto vivo (live wort) to the wash on this island become normal?
A. To make the broth ferment more quickly; although it ferments well without this addition; the most experienced distillers say that the live wort makes the fermentation more effective. For the rest, i can’t see why the e nglish do not use it, after all, the live wort is nothing more than the wash in the highest state of fermentation, and its addition, i believe, does not harm the new wash, nor does any loss occur, for in the distillation it releases its spirit, as well as the other ingredients. o nly one thought occurs, and that is that mixing two fermenting liquids is bad when the degrees of fermentation are unequal. r um was already made on the island many times without the addition of live wort, but none has been curious to compare the rums. i f refining removes the bad taste that dunder imparts to spirits, and also the bad taste that live wort may impart to it, then refining will be the remedy of all this harm.
Q. w hat are the other advantages of refining the rum?
A. r efined rum sells better when it has more degrees; fewer tanks are needed; freight costs are much lower; and it sells more quickly.
Q. w hat kind of stills are used in our mills?
A. The old ones are the most common; there are several distilleries that have continuous distillation. The defects of the old stills are well known; the defects of the continuous stills have already been pointed out. i t would be very advantageous for the mills where there are two or three stills to have them sitting on a fire shared by all, like the reverberatory pails of the boiler houses; in this way they will work well with less than half the fuel consumed during the day in these mills, i am speaking of continuous distillation stills; the work of at least one man would also be saved through this method. They would give the same result; but this plan requires some precautions,
such as that of filling the still with water when it is not working for whatever reason.
Q. w hich is the best still?
A. w inter’s still, as described by Porter, is the best known; and it would be highly useful to introduce it in this island.
Q. w hat are its advantages?
A. There are many, but the main ones are that it produces refined rum to whatever degree is desired, siendo la carga de batición y no de aguardiente común (the batch being normal, fermented wash and not a batch of first distillation low wines); it produces more rum from the same wash than any other still; it consumes little fuel; and it takes much less time than the old stills to complete its task.
Q. w hat care do the coils of the stills require?
A. The coils are immersed in water for the purpose of cooling it, so the water should be replenished as often as necessary to keep it cool; where running water is not constantly available to cool the coil, one will find it very useful to keep it in very large tanks, which, when filled with water, will keep it cool for a long time.
Q. h ow are the washes distilled or burnt?
A. The still should be filled two thirds or three quarters full with the mixture, and the head should be well positioned, so that the evaporation does not escape at any point, and abundant heat should be applied until it boils, in which case the fire should be reduced to prevent the mixture from boiling together with the spirits, as happens when it is excessive; a slow fire, monitored and fed with care, is sufficient to extract all the spirit it contains from the broth.
Q. h ow do you know how strong rum is?
A. The strength of the spirit can be determined with the aid of a hydrometer; this instrument is a cylindrical column of glass or silver, 8 to 10 inches long and 2 lines in diameter, which serves as an axis for a sphere one inch in diameter; the column is numbered on a scale from 10 to 40, and when placed in the rum, it remains floating and the strength of the liquor is that of the degrees which number touches the surface of the liquid. The stronger the spirit, the less heavy it is, and consequently the more the hydrometer or weighing device can be immersed. There are some areometers that are poorly adjusted or out of order because they have lost part of the mercury, this being their principal agent, or because the numbering paper has slipped off; and it is necessary to check them frequently.
Common rum is suitable to sell when it makes cordon (cord), which is a small foam that floats on the surface of the liquid when it is placed in a glass and given a small movement; in this case it has 20 to 22 degrees on the hydrometer.
r efined rum is usually sold from 29 to 36 [degrees]; but for a good rum it is enough from 29 to 30.
[ l et us now read the considerations that the e xamining Board referred to the governing bodies of the r oyal s ociety, which had to make the final judgment]
d ear s irs,
the h andbook for masters of sugar and for distillers marked with the letter A which was submitted to our examination does not fully comply with the rewards program published by the r oyal s ociety in February this year. i ts main objectives were undoubtedly …
4° and last: To subject to exact and costeffective rules the distilling process. The specific h andbook for distillers explains quite clearly and simply the best accepted practices for making rum, but in our opinion, it is very little because it does not discuss the principles of all the
g ot Rum? February 2023 - 30
distillations, the influence that the heat and other agents must have on them, nor does it say anything about the condenser stills that are installed in some mills, saving a great deal of time and fuel. o n the whole it appears to us that the work we have been instructed to examine has not filled up the whole purpose of the program; but that it nevertheless contains many useful ideas. i t is written in language suited to the purpose, and its publication may yield some benefit. w e are therefore of opinion that it should be considered worthy of the second prize offered, and that its publication should be proposed as capable of making widespread many good principles among masters of sugar, and of serving as a basis for other more extensive works in the same genre.
This is our opinion, but v e . and v ss will decide what they think best. l a h avana 15 of n ovember 1832 – r afael o Farrill’ y Arredondo – Antonio m aría de e scovedo.
The h andbook for d istillers ends here. i believe that the figures in the last answer are calculated using the Cartier scale, which measures the concentration of alcohol mixed with water. The instruments of measurement at that time were calibrated differently from today and did not have the accuracy which we take for granted. m oreover, in order to make an accurate calculation we should know the temperatures of the rums in which the hydrometer was placed (thanks, l uis Ayala). Anyways, with the level of approximation that is sufficient for us, we can assume that the Cartier degrees correspond by and large to the percentage of alcohol by volume – AB v – which we use today. Therefore, the Cuban rum of that time had a rather low alcohol content. e ven the expensive r efined rum had a lower alcohol content than the minimum necessary to be called rum according to present-day e uropean and us rum regulations, respectively 37,5 and 40 AB v i ’d like to conclude with a few reflections. The h andbook for d istillers and the award of the r oyal s ociety were not an isolated
fact, the initiative of some planter or enlightened intellectual. o n the contrary, in the context of the rapid economic and technological growth of Cuba – see the sixth article of this series, “ Sugar, Race and Growth ” in the d ecember issue of “ g ot r um?” – the innovations and experiments aimed at improving the quality of rum were numerous, and we are going to look at them in the next articles. i n the meantime, though, i ’d like to mention that in 1831 r amón de la s agra published in h avana his great “ Historia económico-política y estadística de la isla de Cuba ” (“A s tatistical, e conomic, Political h istory of Cuba”), a fundamental work for the study of Cuban economy, updated several times. w hen he deals with sugarcane plantations, de la s agra takes for granted that in (almost) all of them there is at least a still and a skilled distiller, employed and paid specifically to distil rum. d e la s agra also reflects upon the low economic yield of sugarcane plantations in general and of common rum in particular: “ r um making with the current low prices generates a very low profit, which does not even reach 3% and which, due to the increase in labor costs does not generate any at all, unless you produce r efined rum, as a shrewd entrepreneur does … i n any case, the profit generated by sugar plantations in the present circumstances is very low, because even 5% or 7% is not enough for a business which is both agricultural and industrial, which requires the investment of large capital and is exposed to countless misfortunes.”
Probably the strong commitment that in those years many planters and experts put into improving the quality of rum depended on the need to find new, more profitable income sources. And, as i wrote in the previous article, this happened more than 30 years before d on Facundo Bacardí y m assó, in 1862, started to produce his rum in s antiago.
m arco Pierinig ot Rum? February 2023 - 32
Join us as we explore the fascinating world of bitter flavors and their role in gastronomy, mixology and health.
Presented by
s cience has classified flavors into five main groups, as perceived by our tongues. These groups are: s weet, s our, s alty, Bitter and -most recently- u mami.
m ost foods and beverages have a combination of flavoring compounds that give them their particular “footprint,” that can encompass several of these flavor groups. This new series is devoted to the Bitter flavor, and to its impact on our everyday life.
e volutionary scientists suggest that the ability to detect bitterness evolved as a way to protect
us from toxic plants and other substances, which often taste bitter. Although it gets a bad rap, bitterness can be used to create well-rounded and desirable flavor palates. You may not be aware of it, but bitterness is present in many of our favorite foods including chocolate, coffee, wine and barrel-aged spirits.
What does the word “Bitter” mean?
m erriam- w ebster dictionary defines the word bitter (when used as an adjective) as: being, inducing, or marked by the one of the five basic taste sensations that is peculiarly acrid, astringent, and often disagreeable and characteristic of citrus peels, unsweetened cocoa, black coffee, mature leafy greens (such as kale or mustard), or ale . The origin of the word goes back to m iddle e nglish, from o ld e nglish biter , going back to g ermanic * bitra(whence o ld s axon & o ld h igh g erman bittar “acrid-tasting,” o ld n orse bitr “biting, sharp”) and * baitra - (whence g othic baitrs “sharp-tasting”), derivatives from the base of * bītan - “to bite.”
h ow Does “Bitter” Actually t aste?
Bitterness is neither salty nor sour, but may at times accompany these flavor sensations.
m any people are innately opposed to bitter flavors, but a liking for it can and is acquired. Compounds that have an alkaline p h , such as baking soda, often have a bitter flavor.
s cientific research has found that some humans are more sensitive to bitter flavors than others.1 These individuals are referred to as “supertasters” and are often of Asian, African, or s outh American descent. Being a supertaster may explain why some individuals find the flavor of vegetables highly disagreeable. m ost vegetables contain at least some bitterness, especially when raw.
d ark, leafy greens are well known for their bitter flavor. g reen leafy vegetables often increase in bitterness as they mature. For this reason, many people prefer tender young greens to their more mature -and bittercounterparts. Bitter green vegetables include kale, dandelion greens and broccoli.
Cocoa is another food that is enjoyed for its bitter flavor. Pure cocoa has a distinct bitterness, which can be used to balance flavors like sweet or spicy in other foods.
Adding sugar and cream to cocoa significantly reduces its bitterness, making it more palatable.
l ikewise, black coffee can be quite bitter. Although sugar and cream can be added to reduce the bitterness, many grow to enjoy the sharp flavor of black coffee. The type of bean and the unique roasting method will also impact coffee’s level of bitterness.
Citrus peels are well known for its bitterness, most of which resides in the white pith. As with most bitter flavors, it can be undesirable on its own, but when combined with other flavor elements, it can provide dimension and balance. o ther fruits and vegetables that may provide bitter flavors may include grapefruit, bitter melon, mustard greens, and olives. Beverages such as tonic water, bitters, and mate tea are all also considered bitter. Before shying away from bitter ingredients in the future, explore how they can be combined with complimentary tastes to build a complex and enjoyable flavor profile.
Join
Anise is an herbaceous annual plant growing to 90 centimetres (3 feet) or more. The leaves at the base of the plant are simple, 1–5 cm (3⁄8–2 inches) long and shallowly lobed, while leaves higher on the stems are feathery pinnate, divided into numerous small leaflets. The flowers are either white or yellow, approximately 3 millimetres (1⁄8 in) in diameter, produced in dense umbels. The fruit is an oblong dry schizocarp, 3–6 mm (1⁄8–1⁄4 in) long, usually called “aniseed”.
w estern cuisines have long used anise to flavor dishes, drinks, and candies. The word is used for both the species of herb and its licorice-like flavor. The most powerful flavor component of the essential oil of anise, anethole, is found in both anise and an unrelated spice indigenous to northern China called star anise ( i llicium verum) widely used in s outh Asian, s outheast Asian and e ast Asian dishes. s tar anise is considerably less expensive to produce and has gradually displaced P. anisum in w estern markets. w hile formerly produced in larger quantities, by 1999 world production of the essential oil of anise was only 8 tons, compared to 400 tons of star anise.
( s ource: https://www.wikipedia.com)
Did You Know t hat . . .
• i t improves digestion
• i t’s antimicrobial g
• i t reduces menopausal hot flashes
• i t aids oral health
• i t has antiviral effects
• i t fights candida
• i t’s an anti-inflammatory and provides pain relief
• i t helps migraines and headaches
• i t relieves lice and scabies
• i t kills fungus
• i t relieves nausea
• i t increases sex drive
• i t helps bronchial irritation and asthma
w arnings:
w hile anise seed has many benefits, it’s important to note that high doses of the essential oil are toxic due to its narcotic properties. Anise seed is safe when used in small doses. i ngesting large amounts of the seed can cause convulsions, narcosis, circulatory problems and even coma. Additionally, when used improperly, seizures, paralysis, lack of clarity and other mental problems may occur. Always consult a certified herbalist, naturopathic doctor or healthcare practitioner before using or administering anise seed and oil.
( s ource: www.thealternativedaily.com)
u ndoubtedly, Angostura Bitters (featured last month) are the most popular bitters used around the world, followed by o range Bitters. The vibrant, citrusy, and evoking flavors in o range Bitters can easily add depth and complexity with just a few drops.
h ere’s an orange bitters recipe that works with almost any cocktail.
i ngredients:
• 1 Cup of 151 w hite r um or 100+ proof grain alcohol
• Zest of 3 to 4 Fresh o ranges
• 1/2 tsp. Caraway s eeds
• 1 tsp. g entian r oot
• 1/2 tsp. Cloves
• 1 s tar Anise
• 1/2 tsp. Anise s eed
d irections:
s plit the alcohol into two different infusion jars. Place the orange zest into one, and the rest of the ingredients into the other. Keep the orange bottled for two to three days and the other ingredients bottled for four to six. Check the scent strength every day or so, then filter the solids out when they’re ready. Transfer both infusions into one dropper bottle You can experiment with a 50/50 blend first, then increase the orange or spice infusion to suit your taste preference.
g ot Rum? February 2023 - 38
According to the s t. Thomas s ource, two of the u s v irgin i sland’s biggest rum producers, d iageo’s Captain m organ and Beam s untory’s Cruzan, reached a settlement in a lawsuit involving property damaging ethanol fume fungus. l awyers representing people affected by the fungus said the rum titans agreed to a cash settlement on d ecember 29th. The scientific name for this fungus is Baudoinia compniacensis. i t is also known as whiskey fungus or rum fungus and tends to colonize in places with airborne alcohol like the ethanol fumes produced when aging spirits. i t is black and sooty and can sometimes spread miles away from the barrels where the aging occurs. The complaints about the fungus started in 2013 and a year later a lawsuit began with both d iageo and Cruzan. An attorney for s t. Croix residents, w arren Burns said, “They dispute all the facts that we’ve alleged, as you’d expect them to. w hen all is said and done, the settlement will approach, hopefully, nearly $10 million.” A final hearing on the settlement was scheduled for m arch 30, when a judge will rule whether the settlement is fair. https://www.cruzanrum.com/ , https://www. captainmorgan.com/
These are the most recent and noteworthy headlines in the rum industry. i f you want us to share your news with our readers, please send me an email to: m ike@gotrum.com.
d iageo has announced it has reached an agreement to acquire d on Papa r um, a super-premium, dark rum from the Philippines. The upfront consideration is €260 million with a further potential consideration of up to €177.5 million through to 2028, subject to performance, reflecting the brand’s current growth potential. l aunched in 2012 by entrepreneur s tephen Carroll, together with Andrew John g arcia, d on Papa r um is currently available in 30 countries, with France, g ermany and i taly being its largest markets. d on Papa r um has a unique flavor profile, highly distinctive packaging and an authentic brand story rooted in the beautiful island of n egros o ccidental, known locally as ‘ s ugarlandia’. The rum is distilled and aged on the island in American oak barrels. The combination of the local sugar cane and the oak barrel ageing in a hot tropical climate provides the foundation for d on Papa r um’s long, rich-textured finish, which carries flavors of vanilla, honey, and candied fruits. John Kennedy, President, d iageo e urope and i ndia, commented: “ w e are excited by the opportunity to bring d on Papa into the d iageo portfolio to complement our existing rums. This acquisition is in line with our strategy to acquire high growth brands with attractive margins that support premiumization, and enables us to participate in the fast-growing super-premium plus segment.” s tephen Carroll, Founder, d on Papa r um, commented: “ d iageo has a strong track record of nurturing founder-led brands. They believe in our unique story and have genuinely embraced our brand idea. w e believe this acquisition is a great opportunity to take d on Papa into the next exciting chapter of its development. ” s tephen Carroll will remain involved with the brand, working alongside d iageo to build on d on Papa r um’s growth potential. The acquisition will be funded through existing cash reserves and is expected to close in the first half of 2023. https:// www.diageo.com/, https://www.donpaparum.com/
Brown - Forman Corporation announced last month that it has completed its acquisition of the d iplomático r um brand and related assets from d estillers u nited g roup s l . ( s pain). The company announced its agreement to purchase the brand in o ctober 2022, giving Brown - Forman an entry into the growing super-premium+ rum category. “Brown - Forman’s super-premium portfolio continues growing to meet the preferences of global spirits consumers,” said l awson w hiting, President and C eo , Brown - Forman. “Today, we’re pleased to officially welcome more than 100 new employees to Brown - Forman as we close on our acquisition of the d iplomático r um family of brands, and add the n o. 1 super-premium and ultra-premium rum to our portfolio.” As part of the acquisition, Brown - Forman added an aging, bottling, and shipping production facility located in Panama to the company. d estillers u nited g roup s l . will continue to produce and age the unique, carefully-crafted, and complex
d iplomático r um in their original distillery at the foot of the Andes mountains. d iplomático r um, distributed in more than 100 countries, is a super-premium rum from v enezuela. d iplomático r um consists of three ranges of complex rums, including the Traditional r ange, Prestige r ange, and d istillery Collection. i n 2018, d iplomático was awarded w ine e nthusiast’s prestigious “ s pirit Brand of the Year,” the first-ever rum to win in this category. For more than 150 years, Brown - Forman Corporation has enriched the experience of life by responsibly building fine quality beverage alcohol brands. d iplomatico will be its first rum brand. Brown - Forman’s brands are supported by approximately 5,200 employees globally and sold in more than 170 countries worldwide. https://www. brown-forman.com/ , https://rondiplomatico.com/
W o R th Y PARY & h A l F moon RE so R t
Jamaican rum producer w orthy Park and m ontego Bay resort h alf m oon have partnered to create a proprietary rum blend. The s pecial Barrel series, produced exclusively for h alf m oon and its guests, is selected from a cask aged 14 years, crafted with entirely local ingredients and distilled using the artisanal pot method. The rum is said to be of exceptional quality, highlighting the best of Jamaica, which is in keeping with the h alf m oon brand. i n terms of guest experience, h alf m oon offers a rum tasting for imbibers to compare the limited-edition w orthy Park rum of which there are only 306 bottles with other w orthy Park blends, as well as various producers from the island. o perations d irector at h alf m oon, g iorgio r usconi told Forbes m agazine’s Jillian d ara that the rum selection was made by the s teuart family, one of the three owners of h alf m oon. Commenting on the association with w orthy Park, r usconi says, “considering Jamaica’s legacy as one of the best rum producers, and in our opinion, the best, the next step for h alf m oon was to establish a partnership that would manifest a unique experience for our guests”. h e emphasized that this partnership with w orthy Park, one of the oldest continually operating Jamaican distillery located in the heart of l luidas v ale in s t Catherine, represents h alf m oon’s continued efforts to support local. Continuing, r usconi argues that w orthy Park is the only distillery in Jamaica that uses solely Jamaican ingredients. The rum label was created using artwork, which hangs in l ester’s Bar at h alf m oon, painted by m ichael l ester, a Polish sailor who made m ontego Bay his home in 1953. The painting, Junkanoo, is one of many that hang on the walls at h alf m oon, known as the largest private collector of his art. https://worthyparkestate.com/, https://www.halfmoon. com/
h awaii’s award-winning Koloa r um Company has partnered with the l as v egas r aiders in creating a limited-edition Kauai r eserve Five-Year s ingleBarrel Aged r um with commemorative bottle and
box, honoring the 45th anniversary of the team’s historic first w orld Championship that resulted from a 32-14 win over m innesota on January 9, 1977. s ince 2021, Koloa r um Company has been “The o fficial u ltra-Premium r um of the l as v egas r aiders.”
o n s aturday, Jan. 7, a presentation was held at Allegiant s tadium during pre-game festivities as the l as v egas r aiders took on Kansas City. The pregame presentation featured Christian h oward, v ice President of Corporate Partnerships for the l as v egas r aiders, alongside Bob g unter, Koloa r um Company president and C eo and Frank Kibbish, r egional s ales m anager of Koloa r um Company. Together, they unveiled the official commemorative bottle to select r aiders Alumni who played in the championship game and to the thousands of fans in attendance.
o nly 300 s ingle-Barrel bottles will be sold and are available exclusively in the state of n evada. “As the o fficial Premium r um of the l as v egas r aiders, we’re honored to partner with this legendary organization in creating this special commemorative bottle, celebrating the 45th anniversary of their historic w orld Championship win,” said g unter. “This exciting collaboration marks our first commemorative product release and we’re happy that we can bring The s pirit of Aloha to r aiders fans on the ninth island.” r aiders President, s andra d ouglass m organ said “The r aiders thank the Koloa r um Company for recognizing and honoring our first of three w orld Championship victories with this commemorative product release. w e look forward to continuing to partner with Koloa to celebrate the rich history of the s ilver and Black.
https://koloarum.com
British grocer w aitrose customers can now easily discover one of the world’s most renowned rum cocktails without having to mix it themselves. n ow on sale at the supermarket, g oslings r um has launched its d ark ‘n s tormy in a convenient ready-to-drink can. A true taste of Bermuda, it’s the genuine cocktail providing a combination of g oslings Black s eal r um and g oslings s tormy g inger Beer. The name is said to have originated when an old salt observed that the rum floating on top of the ginger beer was the “color of a cloud only a fool or a dead man would sail under” The famous, one-of-a-kind rum cocktail is now available in sleek and convenient cans. John v ine, spirit buyer at w aitrose, told w ales o nline “ g oslings r um d ark ‘n s tormy is a world-renowned and muchloved cocktail. The new convenient 250ml can will further strengthen our exciting, super-premium readyto-drink offering. Providing absolute authenticity, provenance and real rum refreshment, we’re confident it will be a popular line with our discerning customers this summer and beyond.” Kirsty l oveday, founder and C eo of l ove d rinks, which imports and distributes the g oslings brand in the u K, said: “ i t’s an exciting time for the rum category with increased consumer interest into the intricacies, provenance, production, serves and heritage behind the spirit. For lovers of the d ark ‘n s tormy or for consumers looking to discover what the rum category has to offer, this launch in
w aitrose provides them with the perfect summer solution.” g oslings is Bermuda’s oldest business and is currently run by the seventh generation of the g osling family. g oslings r ums are Bermuda’s number one export. https://www.goslingsrum.com/, https://www.waitrose.com/
c A n DE l A & eco s P i R its
eco s P iri T s has announced plans to launch closed loop service in d ominican r epublic under a l icensed o perator Agreement with K oi domini CA n A srl , the producer of Candela m amajuana, a premium spiced rum based on a recipe which is native to the region. l ike other eco s P iri T s island markets around the world, eco s P iri T s d ominican r epublic will operate an ecoP l A n T 1.0 s l ite, deploy a fleet of o cean Conservation edition ecoT o T e s™ and will join the eco s P iri T s o ceans Program to fund removal of waste from marine environments. s tarting in early 2023, Candela will be the first spirit available in ecoT o T e format in the d ominican r epublic, to be joined soon by other spirits producers participating in the eco s P iri T s Climate Partner Program. r esorts in Punta Cana and s anto d omingo will be among the first venues to receive closed loop spirits service. m amajuana, a traditional native drink of the d ominican r epublic, is a blend of d ominican rum, natural spices, and honey. Candela, meaning “on fire” in s panish slang, was created in 2016 by Alejandro r usso and his mother l illian Arinoviche, who wanted to create the finest expression of this local drink to share with the rest of the world. Closed loop distribution in ecoT o T e format will initially start with the popular tourist area of Punta Cana. This glamorous seaside resort town, in the easternmost region of the country, boasts a plethora of hotels and hotel bars including several luxury venues. Closed loop service will next be made available to the nation’s capital, s anto d omingo, which is well known for its energetic nightlife, l atin music, and rum-based drinks. s anto d omingo is the largest city of the d ominican r epublic and the biggest metropolitan area in the Caribbean by population. i t is the nation’s cultural, financial, political, commercial, and industrial center and it also serves as the chief seaport of the country, with the port handling heavy passenger and freight traffic. o ther destinations on the list include l a r omana, Puerto Plata, Cabarete, and the s amaná Peninsula. Alejandro r usso, Co-founder, Candela m amajuana said “ w e are delighted to be partnering with eco s P iri T s to bring circular spirits service to the d ominican r epublic. w e are proud to have Candela m amajuana, an authentic d ominican product, lead the way into sustainable business practices. w e hope Candela m amajuana becomes an example of eco-conscious values and sets the standards for other brands to follow. w e are excited to be operators of the country’s first ecoP l A n T, and we look forward to seeing this closed loop technology in action.” www.drinkcandela.com, www. ecospirits.global.
The Trinidad s unday e xpress reported recently that l aurent s chun will be the new chief executive office of Angostura h oldings l td. Previously, m r. s chun spent 28 years employed with Pernod r icard as the C eo of its Caribbean and Central American operations, based in m iami, where he was responsible for 30 territories and 40-plus distributors.
i n other news, Angostura announced the launch of a new carbonated beverage flavor, Angostura Chill g inger & bitters, the fourth addition to the Angostura Chill line. The other flavors include Angostura Chill l emon, l ime & bitters, Angostura Chill s orrel & bitters and Angostura Chill Blood o range & bitters which are currently available across the CA ri C om and Australia. The h ouse of Angostura®, which has been producing the world’s most distinctive, and respected bitters since 1824, also offers the only carbonated soft drink made with A ngos T ur A ® aromatic bitters.
Angostura® bitters is made with the original closely guarded secret recipe first developed in 1824 by company founder, d r. Johann s iegert. The brand is manufactured exclusively in Trinidad and Tobago, in the Caribbean, and holds the r oyal w arrant of Appointment to the Crown first granted to it in 1955. https://www.angostura.com/
Copalli s pirits, the sales and marketing arm of Copalli r um, is starting the new year off with two additions to its executive team. Brian Baker has been named Chief m arketing o fficer, and s cott s haw has been named h ead of s ales.
Brian Baker joins Copalli s pirits bringing two decades of experience in the beverage alcohol industry. h e has built a track record of success in helping global brands drive business growth using core value-driven marketing principles while pioneering new sales channels. Baker has held leadership roles at m ayacamas v ineyards, Chateau m ontelena and Jackson Family w ines, as well as consulting roles for York g in and Copalli r um. h e has extensive experience in brand management and brand positioning. s cott s haw brings dynamic experience leveraging enterprisewide strategies to drive sales and revenue growth within the beverage alcohol industry. h e also has a proven track record of managing d istributor relationships. s haw has held leadership roles with companies such as h appy h our d rinks Company, The d udes’ Brewing Company, Pernod r icard, Proximo s pirits, and Anheuser Busch i nBev.
Copalli r um is a single estate rum, sustainably produced in the heart of the r ainforest of s outhern Belize. Crafted at the Copal Tree d istillery, which was designed to have as low a carbon footprint as possible, Copalli r um is made from only three ingredients: organic fresh pressed sugar cane juice, rainwater and yeast. https:// copallirum.com/
The latest premium release from Barceló is their i mperial Premium 40th Anniversary, a special blend of Barceló i mperial’s past reserves, matured in selected cuts of American oak and French oak barrels, both with different grades of toast, subsequently rested in e uropean vats. 40th Anniversary is the result of the finest spirits derived from the precious juice of d ominican sugar cane, aged for up to a decade in American o ak barrels and then aged two more years in French oak barrels with varying degrees of carbonization. o nce doubly aged, the m aster Blender, guided by his exert instinct, deliberately lets this complex blend rest in French o ak cooperatives for another ten years, thus achieving a rum with exuberant organoleptic properties. A rum of limited production and numbered of only 15,000 bottles for the whole world, made especially for the delight of collectors of unique moments. The 40th Anniversary edition joins three i mperial siblings:
• i mperial Porto Cask, matured in authentic Tawny 10 port wine casks to provide complexity and unique richness.
• i mperial Premium Blend, special blend of old Barceló i mperial reserves, matured in selected American oak staves and French oak barriques. i t is the celebration of r on Barceló i mperial’s launch. • i mperial o nyx, the result of the finest selection of rums aged up to ten years in oak barriques with a high toast degree, subsequently filtered from real o nyx stones to obtain a rum with intense, deep notes and a unique character. https://ronbarcelo. com/
l azy d odo is one of several rum brands from m auritian producer and distributor g rays. According to the r um r evelations website, g rays was founded in 1931. i t’s part of Terra, a company that goes back to 1838, when the h arel family bought the Belle v ue sugar estate in the Pamplemousses district. They now own 7000 hectares of land in the north of the island, of which 6000 has sugar cane growing on it. The brand name they use for most of their rums is n ew g rove. e ric Kaye of h omes Cay has had several private releases from g rays. r ecently g rays added an old estate bottling to its l azy d odo r um collection, aged for a minimum of 13 years. The l azy d odo X o Chronicles has been created to pay tribute to the ‘exceptional quality’ of the local sugar cane fields, the personality of the island, and the legacy of the dodo. The rum has been crafted from locally produced molasses and is nonchill-filtered. i t has been aged for a minimum of 13 years in a combination of French oak, ex-Cognac, and ex-Bourbon casks. The new bottling joins the brand’s signature l azy d odo r um, a blend matured in French and American oak for up to 10 years. The Chronicles series will roll out a single estate rum once a year, with each expression sharing new stories of the dodo in remembrance of m auritius’ national symbol and the island’s ‘true native’. https://grays.mu/activities/spirits/
The r um u niversity® is proud to announce the date for its next 3-Day Rum c ourse , which will be offered at m oonshine u niversity’s state of the art facility in l ouisville, KY.
This course is designed for both existing and future rum distillers and brand owners, the 3-day workshop combines theory and practice to provide attendees with a practical, hands-on education on all things rum. From the financial, marketing, and regulatory considerations to the distillation, aging, and blending processes, every student will leave this course with a nuanced understanding of rum production, the spirits business, and how rum fits into the global, economic landscape.
o f course, you won’t miss out on any of the fun stuff: you’ll get to explore the science of rum production while getting your
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hands dirty distilling at our oncampus facilities. w e’ll also explore the history, category styles, and production methods for rum, as well as its mash bills, fermenting, distilling, and finishing processes. w ith rum tastings and sensory training sessions set up throughout the course, you’ll discover a variety of rum expressions and styles, and get a feel for the versatility of this delightful spirit.
w hether you’re a seasoned rum distiller or newbie to the business, this class is for anyone who has or is planning to open and/or operate a distillery; production team members (blenders); and anyone else interested in refining their knowledge of rum production.
This class is co-taught by l uis and m argaret Ayala, Co-Founders of t he Rum University® and g ot Rum? m agazine.
The r um u niversity® is responsible for in-person teaching of the Rum c urriculum of the 6-Day Distiller c ourse offered by m oonshine u niversity at their state of the art facility in l ouisville, KY.
The 6-Day Distiller c ourse is designed not only to give the most comprehensive technical training and business management education in the industry, but also to offer participants social and networking opportunities with other participants, suppliers, industry professionals and world-renowned master distillers.
The r um section of the 6- d ay d istiller Course covers the following topics:
• r um definition (technical, legal, chemical)
• Alcohol congeners, quantifications and differentiations
• s ugarcane origin, cultivation, harvest and processing
• Business and economic aspects of the rum industry
• o rganoleptic assessments of rum via tasting exercises
• o verview of fermentation, distillation, aging and blending
• h ands-on distillation equipment experience
• Q&A
To register or to check for availability, please visit their website at www.moonshineuniversity.com. These are the 2023 dates:
• m arch 26-31, 2023
• m ay 21-26, 2023
• July 23-28, 2023
• o ctober 22-27, 2023
c lick on the images to go directly to the ordering page. i f that does not work, copy and paste the links into your browser:
t he Rum l aboratory: https://www.magcloud.com/browse/issue/2140141
t he Rum Biography: https://www.magcloud.com/browse/issue/2139570
Rum Aging s cience Vol1: https://www.magcloud.com/browse/issue/2140574
Fermentation Primer: https://www.magcloud.com/browse/issue/2139000
i deas t hat c hanged t he Rum World: https://www.magcloud.com/browse/issue/2140228
Rum Aging s cience Vol2: https://www.magcloud.com/browse/issue/2140576
r oses are the most popular flowers gifted to loved ones on v alentine’s d ay. i n honor of this beautiful flower, on the next page is a simple recipe to make r ose s yrup. Aside from making some delicious cocktails, r ose s yrup can be also used in the kitchen. h ere are a few great ideas:
• s imply add some rose syrup to chilled water with ice cubes. m akes for a very refreshing drink on a hot, sunny day.
• Add some rose syrup to milkshakes and ice slushes.
• m ake your waffles and pancakes taste more exotic when you add rose syrup and some dried fruits.
• d o you want to give your desserts a bit of a m iddle e astern flare? Then add some rose syrup to your cookies and cakes!
• d rizzle rose syrup over rice pudding and garnish with finely chopped pistachios.
h ealth Benefits of r ose s yrup:
• Boost m ood- add rose syrup to an afternoon tea or coffee to de-stress and calm your nerves.
• i mprove s kin Condition- add rose syrup to your diet helps keep your skin hydrated.
• s oothes i nflamed Throat- sip warm water with rose syrup if your throat feels dry and itchy, helps reduce and soothe inflammation.
• Keep Bloating and Acidity at Bay- rose syrup has anti-inflammatory properties that help support digestion.
• i mprove Bowel m ovement- rose syrup contains fiber that helps improve bowel movements.
g ot Rum? February 2023 - 50
i ngredients:
• 1 C. s ugar
• 1 C. w ater
• ½ C. d ried r ose Blooms (for stronger rose flavor, use 1 cup)
d irections:
• Pour all ingredients into a pot and bring the mixture to a boil, then reduce the heat to a simmer.
• s immer for about 10 minutes or until the sugar has dissolved and the mixture has thickened slightly. You want it to just coat the back of a spoon. You don’t want it too thick.
• s train the flowers out of the syrup and store your simple rose syrup in an airtight container. s tore in the fridge. g ot Rum? February 2023 -
Ingredients:
• 1 oz. Coconut Rum
• 1 oz. Creme de Banana
• 1 oz. Pineapple Juice
• 2 oz. Raspberry Puree
• 2 oz. Cream of Coconut
Directions:
1. Using a Hurricane glass, rim the edge of the glass with coconut shavings. Set aside.
2. In a blender with ice, combine coconut rum, creme de banana, pineapple juice, raspberry puree, cream of coconut, and fresh raspberries. Blend thoroughly until smooth.
3. Pour the mix into rimmed glass and top with whipped cream and raspberries.
Source: tipsybartender.com
g ot Rum? February 2023 - 52
Ingredients:
The Love Bite
• 1 1/2 oz. Pineapple Rum
• 1/2 oz. Lime Juice
• 1/2 oz. Amaretto
• 1/2 oz. Creme de Cassis
• 1/4 oz. Simple Syrup
Directions:
1. Pour all ingredients into an ice filled shaker and mix well.
2. Strain cocktail into a Martini glass.
3. Garnish with a fresh strawberry.
Source: www.tipsybartender.com
Ingredients:
• 1.5 oz. Santa Teresa 1796
• .5 oz. White Crème de Cacao
• .75 oz. Raspberry Syrup* (see below)
• .75 oz. Fresh Lemon Juice
• 1 oz. Egg White
• Dehydrated Raspberry Powder (to Garnish)
Directions:
Combine all ingredients, save for the garnish, in a cocktail shaker and dry shake without ice. Add ice and shake vigorously. Double strain into a wine glass. Garnish with dehydrated raspberry powder.
*Raspberry Syrup
• 2/3 Part Water
• 2/3 Part White Sugar
• 1 Part Fresh Raspberries
In a pan, combine water and sugar over low heat. Stir to dissolve sugar. Once dissolved, add raspberries and syrup into a blender. Blend until ingredients are combined. Strain and refrigerate.
Source: www.chilledmagazine.com
Ingredients:
• ½ oz. Rose Syrup (see recipe on page 51)
• Angostura Bitters
• 3 oz. Dark Rum
• Maraschino Cherries
• Sliced Oranges
• Ice
Directions:
1. In a cocktail shaker, fill with ice, add in rose syrup, dark rum and three dashes of Bitters.
2. Add in one slice of orange and one cherry. Top shaker, and shake vigorously.
3. Pour cocktail into glasses. Top with additional slice of orange and cherry.
4. Serve immediately.
g ot Rum?
February 2022 - 54
February 2023 - 54 g ot Rum?
Photo Credit (right): Rosewater Old FashionedHomemade Home (homemadehome.com)February 2023 - 55
i recall that a while ago i did pairings with Black and w hite r ussians. Both are classic vodka cocktails that use coffee liqueur as an important ingredient. s ince many coffee liqueurs are produced using sugarcane alcohol, it is natural to think of a r um w hite r ussian recipe, where the cream is mixed with a rum, ideally a white or young one. This line of thinking helped me arrive at the recipe for this w hite Pirate 2.0:
• 1 oz. 10 Cane r um from Trinidad and Tobago
m
y name is Philip i li Barake, s ommelier by trade. As a result of working with selected restaurants and wine producers in Chile, i started developing a passion for distilled spirits and cigars. As part of my most recent job, i had the opportunity to visit many Central American countries, as well as, rum distilleries and tobacco growers.
But my passion for spirits and cigars did not end there; in 2010 i had the honor of representing Chile at the i nternational Cigar s ommelier Competition, where i won first place, becoming the first s outh American to ever achieve that feat.
n ow i face the challenge of impressing the readers of “ g ot r um?” with what is perhaps the toughest task for a s ommelier: discussing pairings while being well aware that there are as many individual preferences as there are rums and cigars in the world.
i believe a pairing is an experience that should not be limited to only two products;
• ¾ oz. Table Cream
• ½ oz. s imple s yrup
• 1 ½ oz. Flor de Caña Coffee l iqueur
• g arnish: Cocoa Powder
s tart by adding all ingredients, except the Coffee l iqueur, to a blender vase, along with a fistful of crushed ice. m ix for approximately 1 minute and then pour into a short/whiskey glass that already has the Coffee l iqueur in it, along with 2 or 3 ice cubes, depending on their size. s lowly and carefully top the glass with the mixture from the blender. The garnish is optional. i n my case, i love Tiramisu, so i garnished the cocktail with the cocoa powder, to remind me of the dessert.
2023
i chose 10 Cane because of its character and its impact on the cocktail’s flavor profile. i f you don’t have a bottle of it in your collection (which is likely, since it is no longer being produced), you can replace it with a r hum Agricole Blanc or with a craft pot still rum that has a similar aroma of raw rum. As a last resource you can use a Cachaça, but depending on the brand you use, you may end up with exaggerated congener notes in the cocktail.
it is something that can be incorporated into our lives. i hope to help our readers discover and appreciate the pleasure of trying new things (or experiencing known things in new ways).
Philip # gr CigarPairing
r egarding the cigar, Antonio, who is one of the bartenders working with me at r ed Frog, gifted me a couple of d rew e state cigars, from the h errera e stelí line, a new addition to their portfolio and, at first sight, they appear to have a heavy Cuban influence. u nlike other product lines we’ve tried from d rew e state, these cigars lean more towards a medium intensity with creamy notes, making it very easy to smoke, especially when paired like we are doing today. They also offer s hort Corona g orda, r obusto e xtra, l onsdale d eluxe, l ancero, Toro e special, Toro en Tubo and the one we’ll be smoking today: Pirámide Fino, which shares the same dimensions as the Toro (52 r ing x 6). The cap is in the familiar pyramid shape you’d expect from the name. The filler is 100% from n icaragua, the binder is from h onduras and the wrapper is e cuador h abano.
i light up the cigar first, to allow it to gain temperature and to let us explore the cigar’s aroma before sipping the cocktail. The creaminess from the tobacco is clearly evident from the start and it begs to be paired with the type of cocktail we
prepared. The cigar’s format will allow us to prepare a couple of cocktails to enjoy along, it will depend on where you are and how quickly or slowly you drink the cocktails, given the temperature of your surroundings.
As you approach the second third of the cigar, you should also be reaching for your second (or even third!) cocktail, which helps keep the intensity of the tobacco in check. w e’re basically counteracting the strength of the tobacco with the sweetness of the cocktail. i think cold weather is ideal for this pairing, otherwise the ice would melt faster, resulting in a watereddown cocktail.
i hope you can recreate this pairing, it may be difficult to find a bottle of this particular rum, but it is easy to replace it with something else that will please your palate.
Cheers!
Philip i li Barake # gr CigarPairing
