"Got Rum?" January 2024

Got Rum? J A N U A RY 2 0 2 4

®

f r o m t h e g ra s s t o yo ur g l a s s , s i n c e 20 01!

COOKING WITH RUM - Angel’s Share - CIGAR & Rum MUSE OF MIXOLOGY - RUM HISTORIAN The AMAZING WORLD OF ALCOHOL - RUM IN THE NEWS THE IMBIBER’S ALMANAC - RUM IN HISTORY THE SWEET BUSINESS OF SUGAR

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28 Got Rum R um ? January 2 0 2 4 - 2

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Contents

January 2024 5 From The Editor 6-9 T h e A n g e l’ s S h a r e - R u m R e v i e w s 10-13 C OO K ING WI T H RUM 14-19 T HE IM B I B ER ’ S A LM A N A C 20-23 MUSE O F MI X OLOG Y 24-25 T HE RUM UNIVERSI T Y ® LI B R A R Y 28-31 T h e RUM HIS T ORI A N 32-37 T HE A M A Z ING WORLD O F A L C OHOL 38-41 RUM IN HIS T OR Y 42-45 RUM IN T HE NEWS 46-59 T HE SWEE T B USINESS O F SUG A R 60-63 C IG A R a n d RUM PA IRING

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G o t Ru m ? J a n u a ry 2 0 224 4 - 3

® Got Rum? Printed in the U.S.A. A publication of Rum Runner Press, Inc. Hutto, Texas 78634 - U.S.A. Tel/Fax +1 (855) RUM-TIPS © 2024 by Rum Runner Press, Inc. All rights reserved.

January 2024 Edi tor and P ubl i sher:

l ui s@ gotrum.com

Executi ve Edi tor:

margaret@ gotrum. com

C i gar and Rum:

phi l i p@ gotrum.co m

A ngel ’s Share: paul @ gotrum.com Rum Hi stori an:

marco@ gotrum.c om

Rum i n the New s:

mi ke@ gotrum.com

C ooki ng w i th Rum:

sue@ gotrum.com

Webmaster: w eb@ gotrum.com Di rector of P hotography:

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If you would like to submit news or press releases, please forward them to:

n e w s @g o tr u m . c o m You can download the free electronic version (low-res) of this magazine, or purchase the high resolution printed version at:

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F RON T C OVER : Li qui d Sunshi ne INSIDE S P RE A D : P l aci d Introspecti o n

F ROM T HE EDI T OR

The Congener Conundrum O ne of the most common q u e stions I g e t asked du rin g our Ru m Univers it y c lasses, is ho w to p roduce a “hig h c ongener ” r um. Mo st of th e time , t h e p e opl e askin g the q u e stions la ck th e o rganic chemistry kn o wle d g e th a t is n e cessar y to understa n d th e answe r, s o I have to impart a n abundance o f e ssenti al che mistry kn o wle d g e befo re I c an addr ess their q u e stion.

Another obstacle p reve n tin g us from h a vi ng an ea sy, stra ightforward a n sw er, i s tha t the industry u ses t he ter m “ con g e n e r” to re fer to an i ncr edi bly l arge variety o f chemica l s ubstances, n o t a ll of wh ich are d e si r abl e by th o se a sking specifica lly a b out “ high congener” rums.

Take for example , the “ta ils” in ru m: t hey ar e comp rised o f fuse l o ils a n d o ther com pounds with hig h vo latile t em per atur es and low wa ter miscib ilit y.

A “ tai l y” r um (one with a hig h c oncentr ation of ta ils) is tech n ica ll y a “h i gh congener” rum, b u t few people w ould happily a cce p t it as su ch.

H ighly- aci difie d distillate s, pro d u c e d f rom r i ch C arb o xylic A cid B lends (CABs) , ar e also “hig h co n g e n e r”, b u t a re also pr ob a b ly fa r fro m what “h ig h c ongener ” afficio n a d o s a re looking f o r.

The ter m “ hi gh e ste rs” is a b it mo re s peci fic, as it n a rro ws down th e ty p e o f congener in volved, to co mpounds f or m ed vi a th e Fischer– S p e ier e ster ifi cati on p roce ss. B ut a very n e utr al, col umn-d istille d ru m that i s a g ed for a very long time can h a ve a h igh concentration o f e thyl a ceta te (a n

e s t e r), q u a lif y in g t h is p a rt ic u la r ru m a s a “h ig h e s t e r” p ro d u c t , b u t lik e ly d is a p p o in t in g t h o s e wh o e x p e c t t h e t e rm t o h a v e a d iff e re n t me a n in g .

S t a rt in g wit h t h is is s u e o f “G o t R u m ? ” , T h e R u m U n iv e rs it y ® will e x p lo re c o mmo n a lc o h o ls , t h e ir a ld e h y d e s , c a rb o x y lic a c id s a n d e s t e rs , t h ro u g h a n e w s e rie s c a lle d “T h e Am a z i n g Wo r l d o f Al c o h o l . ” We h o p e t h a t y o u e n j o y it a n d t h a t it h e lp s y o u t o g a in a b e t t e r u n d e rs t a n d in g o f c o n g e n e rs .

Ch e e rs !

L u is Ay a la , E d it o r a n d P u b lis h e r 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.

G o t Ru m ? J a n u a ry 2 0 24 - 5

T HE A NGEL’ S SH A RE

by Paul S e nf t

Bount y Premium Dark Rum

M y nam e i s Paul S enf t - Rum Rev i ewer, Tast ing h o st , J udg e and Wr iter. M y ex p l o r at i o n of Rums b e gan by l ear ning to c r af t T ik i c o c k t ails fo r f r i ends. I qui c k ly l ear ne d t hat n ot all r ums are c reate d e qually and t hat t he uni quene s s of t he spir it c an b e as var i e d as t he l o c al e s t hey are f r o m. T hi s inspire d m e to t r ave l w it h my w i fe ar ound t he C ar ibb ean, C ent r al A m er i c a, and U nite d S t ate s v i sit ing di st ill er i e s and l ear ning ab out h ow eac h o ne c reate s t heir r ums. I have als o had t he p l easure of l ear ning f r o m bar tender s, b r and ambas s ado r s, and ot her ent husiast s f r o m ar ound t he wo r l d; eac h o ne p r ov i ding t heir ow n uni que p o int of v i ew, adding an ot her c hapter to t he m o der n sto r y of r um.

T he de sire to share t hi s info r mat i o n l e d m e to c reate w w w. Ru m Jo u r n ey.c o m w here I share my ex p er i enc e s and rev i ews in t he h o p e s t hat I woul d inspire ot her s in t heir ow n ex p l o r at i o ns.

It i s my w i sh in t he pag e s of “ G ot Rum? ” to b e your h o st and p r ov i de you w it h my imp re s si o ns of r ums availab l e in t he wo r l d mar ket . H o p ef ully my t ast ing n ote s w ill inspire you to t r y t he r ums and make your ow n o pini o ns. T he wo r l d i s f ull of g o o d r ums and t he j our ney i s al ways b e st ex p er i enc e d w it h ot her s.

Che er s!

Got R um ? January 2 0 2 4 - 6

In 1972, S aint Luc ia D ist iller s fo r m e d af ter t he last t wo dist iller i e s, D enney D ist ill er y and Ro seau Bay D ist ill er y, mer g e d. T he f ir st r um line t he c o mpany launc he d was B ount y G o ld Rum. O ver t he year s, a l ot of br ands have c o m e and g o ne, but B ount y has remaine d a steadfast br and fo r t he island, ex panding over t he past 5 0 year s to seven ex p re s si o ns. T he B ount y Premium D ar k r um is made using G uyane se m o las se s and is a b lend of t hre e -year c o lumn and si x-year p ot st ill r ums ag e d in use d A mer ic an W hite O ak B our b o n bar re ls and b lende d to 4 3% A BV. Appearance T he o ne - liter b ot t le has an o r ang e and blac k met al sc rew to p. T he f ro nt lab e l has t he basic info r mat i o n ab out t he r um, w hile t he bac k lab e l p rov i de s a bit m o re info r mat i o n, suc h as t hat t here is p ot st ill r um in t he b lend and t hat c ar ame l is adde d dur ing t he p ro duc t i o n p ro c e s s. T hat bit of info r mat i o n easily ex p lains w hy t he r um is suc h a dar k amb er c o l o r in t he b ot t le and glas s.

S w ir ling t he li qui d c reate s a t hin band t hat qui c k ly t hic kens and re l ease s sever al wave s of fast- m ov ing le gs, leav ing b ehind a r ing of b eads and re si due around t he glas s.

Nose T he aro ma of t he r um b e gins w it h t he ex p e c te d hit of alc o ho l, fo ll owe d by bit ter c har and tof fe e. A f ter t he li qui d re ste d fo r a few minute s, I disc overe d addit i o nal note s of r aisins, dr i e d papaya, and pineap p le s, ending o n a li ght spicy note.

Pa l a t e T he f ir st sip was a sw ir l of sweet c ac ao, and dar k tof fee to ok t he hi gh note s, w hil e t he foundat i o n was l oade d w it h c har re d oak note s, c innam o n, and toaste d to bac c o leaf. Addit i o nal sips reveal t he dr i e d f r uit note s I found in t he ar o ma and he lp fo r m a me dium sweet c ar amel f inish.

Revi ew

Fo r t ho se w ho are use d to sipping Admir al Ro dney and Chair man Re ser ve v int age s, you w ill f ind so me of t he f lavo r mar ker s of t h o se pro duc t s in t his r um, but you sh ould manag e your ex p e c t at i o ns ac c o rdingly and enj oy t he r um in a punc h o r f r uit juic e - base d c o c k t ail.

Cheer s!

w w w.bount yr um.c om

D ur ing my f ir st visit to t he island of S aint Luc ia, I disc overe d B ount y G o l d Rum and enj oye d t he r um punc h made w it h t hat pr o duc t . S o, w hen I found t his r um o n t he she lve s w hile sho p ping in At lant a, I had to pic k it up to revi ew it .

Unlike a l ot of r ums t hat are c o ming out r i ght now, t he B ount y b r and is a line of wo r k ho r se r ums engine ere d to be use d in c o c k t ails. B ount y Premium Dar k Rum by de si gn is re c o mmende d to b e use d in t r o pic al c o c k t ails; even t he bac k lab el re c o mmends t hat it b e use d in a M ai Tai.

G o t Ru m ? J a n u a ry 2 0 24 - 7

T HE A NGEL’ S SH A RE

by Paul S e nf t

Myers’s Rum Ver y Rare Signature Origin Collection The Guyana Blend W hi l e v i s i t i n g o n e of t h e s h o p s i n my a r e a, I c a m e ac r o s s t hi s r um a l o n g w i t h t h e r e g ul a r M ye r s’s r um a n d a s i n g l e ba r r e l s e l e c t i o n t h e sto r e di d w i t h t h e S a ze r ac C o m p a ny. T h e S a ze r ac C o m p a ny ac qui r e d M ye r s’s r um a n d s eve r a l ot h e r c o m p a ni e s f r o m D i a g e o i n 2 018 a n d h as b e e n wo r k i n g to r ai s e t h e p r of i l e of t hi s hi sto r i c b r a n d. W hi l e r e s e a r c hi n g t hi s p r o du c t , I di s c ove r e d t h e r e i s li t t l e o n t h e i nte r n et a n d n ot hi n g o n t h e c o m p a ni e s’ we b s i te s a b o ut t hi s r um. W h at li t t l e c a n b e g l e a n e d a b o ut i t i s o n t h e f r o nt of t h e b ot t l e. “A t r u e r e p r e s e nt at i o n of G uya n a r um f o r i t s c o m p l ete n e s s a n d d e ns i t y w hi l e d e li ve r i n g a l e n g t hy f i ni s h t h at w i ll st a n d t h e te st of t i m e.” I c o nt ac te d t h e PR c o m p a ny t h at wo r ks w i t h t h e S a ze r ac C o m p a ny a n d was to l d, “ T h e i d e a b e hi n d t hi s ex p r e s s i o n was to h o n o r M ye r s’s hi sto r y/ h e r i t a g e of s o ur c i n g t h e b e st r um s f r o m a r o un d t h e wo r l d to s h owc as e h ow r um s o ur c e d f r o m a s i n g l e o r i g i n i m p ac t s a r um’s f l avo r.” T h e r um i s b ot t l e d at 41. 5% A BV. Appearance T h e b ot t l e i s a h ef t y, s h o r t- n e c ke d 75 0 m l c usto m d e s i g n t h at i s s e a l e d w i t h a wo o d e n c a p t h at h o l ds a sy nt h et i c c o r k to t h e b ot t l e. T h e to p of t h e c a p i s e m b o s s e d w i t h “ Fr e d L M ye r s’s Wo r l d ’s Fi n e st Rum s.”

T h e r um h o l ds a da r k p i n e a m b e r c o l o r i n t h e b ot t l e a n d li g hte ns to a g o l d e n a m b e r i n t h e t ast i n g g l as s. S w i r li n g t h e li qui d c r e ate d a m e di um ba n d a r o un d t h e g l as s t h at b e ad e d up a n d r e l e as e d a c o up l e of wave s of f ast- m ov i n g l e g s b ef o r e t hi c ke ni n g a n d r e l e as i n g o n e f i n a l wave of s l ow - m ov i n g l e g s.

Got R um ? January 2 0 2 4 - 8

Nose T h e a r o m a of t h e r um b e g i ns w i t h a p o p of p e p p e r a n d r ai s i ns, f o ll owe d by n ote s of va ni ll a a n d r o aste d nut s, r o un d e d o ut by a st r o n g a r o m a of ove r r i p e ba n a n as.

Pa l a t e T h e f l avo r of t h e r um l e ads w i t h a b ur st of wa r m a l c o h o l a n d a swe et , p e p p e r y e nt r y, f o ll owe d by n ote s of r ai s i ns, h o n eye d ba n a n as, to aste d wa lnut s, a lm o n ds, da r k r o ast c of fe e, c i nn a m o n, a n d c a r da m o m. A li g ht m i n e r a l r i c h ast r i n g e n c y f o r m s as t h e s p i c e n ote s s et t l e a n d t h e wo o d t a nni ns i n c r e as e, c r e at i n g a m e di um - dr y f i ni s h.

Rev i ew I f o un d t hi s r um i nte r e st i n g, a n d w hi l e c e r t ai n p a r t s of t h e a r o m a a n d f l avo r p r of i l e r e m i n d e d m e of ot h e r r um s I h ave ex p e r i e n c e d f r o m G uya n a, s o m e as p e c t s of i t we r e n ew. I d o n ot r e c a ll a r um f r o m G uya n a t h at h as p a r t s of i t s f l avo r p r of i l e t h at r e m i n d m e of ba n a n a b r e ad, a n d w hi l e f a r f r o m unp l e as a nt , i t was a t ad sur p r i s i n g a ll t h e s a m e. Ad di n g a b i t of wate r was p r o b l e m at i c . W hi l e i t h e lp e d o p e n t h e a r o m a up, t h e f l avo r p r of i l e fe ll a p a r t , b r i n g i n g o ut s o m e h e av y n ote s of ac eto n e a n d unp l e as a nt ast r i n g e n c y. O ve r a ll, as a n e at s i p p e r, I f o un d t hi s r um to b e a uni qu e ex p l o r at i o n of a r um s o ur c e d f r o m G uya n a, a n d I c a n s e e h ow a nyo n e w h o like s p r o du c t s f r o m t hi s r e g i o n wo ul d e nj oy t hi s r um. H oweve r, t hi s r um l ef t m e w i t h a l ot of qu e st i o ns t h at h o p ef ully t h e S a ze r ac C o m p a ny w i ll r eve a l i n t i m e. A c o up l e t h at c o m e to m i n d: I s t hi s a o n e - of f o r a r e we g o i n g to s e e ot h e r s i n g l e - o r i g i n r um s f r o m a r o un d t h e wo r l d? W hy was G uya n a t h e f i r st o n e, w h e n M ye r s’s r um h as b e e n a b r a n d k n ow n f o r us i n g J a m ai c a n r um s? I g u e s s we w i ll a ll f i n d o ut i n du e t i m e.

Would you like to see your r um reviewed here?

We don’t charge fees to review r ums. You don’t even have to adver tise.

So... what are you waiting for ???

w w w.sa zerac.c om

For more infor mation, please send an email to: margaret@gotr um.c om

G o t Ru m ? J a n u a ry 2 0 24 - 9

COOKING WITH RUM Bringing the Spirit of the Cane Into the Hear t of the Kitchen!

by Chef Susan W hitley

Got Got Rum R um?? January January 22002244 -- 10 10

G Goott Ru Rum m?? JJaannuuaary ry 22002244 -- 11 11

Spicy Rum Lamb Chops I n g r e di e nt s: • • • • • • • • • •

1 ½ t s p. G r o un d Cum i n 1 t s p. S m o ke d Pa p r ika 1 T b s p. O li ve O i l 3 G a r li c C l ove s, i f yo u l ove g a r li c ad d a n ad di t i o n a l c l ove 1 ¼ t s p. S a lt , o r to t aste 1 t s p. B l ac k Pe p p e r ½ t s p. C aye nn e Pe p p e r Rum B B Q S au c e* (s e e b e l ow r e c i p e) 1 lb. L a m b C h o p s D i c e d G r e e n O ni o ns, f o r g a r ni s h

I nst r u c t i o ns: 1. I n a l a r g e b ow l, c o m b i n e t h e f i r st 7 i n g r e di e nt s. Ad d t h e l a m b a n d r ub e ac h c h o p o n b ot h s i d e s. C ove r a n d r ef r i g e r ate f o r 2 h o ur s.

2. G r i ll o n a n o ut s i d e g r i ll o r stove to p f o r 3 - 4 m i nute s o n e ac h s i d e f o r m e di um c o o ke d.

3. B r us h e ac h s i d e w i t h t h e Rum B B Q s au c e a n d c o nt i nu e to g r i ll f o r a n ot h e r m i nute p e r s i d e. C ove r a n d l et i t r e st f o r 5 -10 m i nute s b ef o r e c ut t i n g.

G a r ni s h w i t h di c e d g r e e n o ni o ns. * Rum B B Q S au c e* I n g r e di e nt s: • • • • • • • • •

½ C. D a r k B r ow n S u g a r, p ac ke d 1 C. Ketc hup ½ T b s p. Wo r c e ste r s hi r e S au c e ½ C. S p i c e d o r D a r k Rum ½ t s p. G a r li c Powd e r ½ T b s p. C hi li Powd e r ½ t s p. G r o un d Cum i n ½ t s p. O r e g a n o 1 T b s p. H o n ey

D i r e c t i o ns: 1. M i x a ll i n g r e di e nt s i n a m e di um s ize s au c e p a n a n d b r i n g to a b o i l.

2. S i m m e r o n l ow f o r a b o ut 2 0 to 3 0 m i nute s, c ove r e d. A ll ow to c o o l c o m p l ete ly b ef o r e sto r i n g i n a n ai r t i g ht c o nt ai n e r.

3. Us e w i t hi n 3 to 5 days.

C r e d i t : a m i r a s p a n t r y.c o m

Got Got Rum R um?? January January 22002244 -- 12 12

Vanilla Chai Hot Toddy I n g r e di e nt s: •

3 C h ai Te a B a g s

•

1 Va ni ll a Po d, h a l ve d a n d s p li t l o n g ways

•

1 Ci nn a m o n S t i c k

•

1 oz. B r ow n S u g a r

•

1½ T b s p. H o n ey

•

10 oz. A lm o n d M i lk

•

5 oz. D a r k Rum

•

6 S t a r A ni s e, to g a r ni s h

D i r e c t i o ns: 1. B r i n g 2 ½ c up s of wate r to a b o i l i n a s au c e p a n. Ad d t h e te a ba g s, va ni ll a a n d c i nn a m o n. S t i r, t ur n of f t h e h e at , t h e n l e ave to i nf us e f o r 6 m i nute s.

2. S qu e eze o ut t h e te a ba g s a n d di s c a r d. Ad d t h e su g a r a n d h o n ey a n d st i r to di s s o l ve.

3. Po ur t h e a lm o n d m i lk i nto t h e p a n a n d g e nt ly wa r m t h r o u g h. Re m ove f r o m t h e h e at a n d ad d t h e r um.

4. D i v i d e t h e dr i nk b et we e n 6 mu g s (o r h e at p r o of g l as s e s) a n d g a r ni s h w i t h st a r a ni s e. S e r ve s 6 .

P h o t o c r e d i t : r e a l f o o d .t e s c o.c o m

G Goott Ru Rum m?? JJaannuuaary ry 22002244 -- 1133

The

I m bi ber’s

Almanac A mont hly gui d e fo r t hir st y exp lo re r s loo king fo r n ew rea son s to r ai se t h eir gl a s se s!

The Imbiber’s Almanac - The Rum University ®

Got R um ? January 2 0 2 4 - 14

Pre sent e d by

G o t Ru m ? J a n u a ry 2 0 2 4 - 1 5

Got R um ? January 2 0 2 4 - 16

T he

I m bi ber’s

Almanac

Ja n ua ry

A re you looking for festive reasons to raise your glass this month?

H ere are a few of them!

Wr ite to us at info@gotr um.c om if we missed any!

JA N 1

N at ional Bloo d y M a r y Day

JA N 11

N at ional Hot To d d y Day

JA N 17

N at ional Hot Bu t t e re d Rum Day

JA N 21

Bal t ic Po r t e r Day

JA N 2 2

N at ional I r i sh Cof f e e We ek

JA N 2 4

N at ional B e e r Can A p p re ci at ion Day

JA N 25

N at ional I r i sh Cof f e e Day

JA N 25

Bur n s Ni ght

JA N 31

Br and y A l exand e r Day

G o t Ru m ? J a n u a ry 2 0 2 4 - 1 7

Got Rum R um ? January 2 0 2 4 - 18

The

I m bi ber’s

Almanac Featured C oc k t ail:

Hot Buttered Rum (Celebrated on Januar y 17) T he H ot But tere d Rum is a c o c k t ail t hat is sy no ny m ous w it h c o ld weat her and w it h end of year c e leb r at i o ns. O ur C o c k t ail Sc i ent ist , J o e l L ac kov ic h, pub lishe d t he fo ll ow ing re c ip e in his N ovemb er 2019 ar t i c le, p l ease read it to lear n m o re ab out t he o r i gin, c hemist r y and nut r it i o nal c o mp o sit i o n of t his c o c k t ail (link af ter re c ip e).

Ingre di ent s: • • • • • • • •

Dar k r um – 2.0 oz (6 0 m L) But ter, uns alte d – 1 T B S P Li ght brow n sugar – 1 Tsp A llspic e – 1/8 Tsp G round c l ove s – 1/8 Tsp G round c innam o n – 1/8 Tsp G round nut me g – 1/8 Tsp B o iling water

D ire c t i o ns: 1. Plac e t he but ter, li ght b row n sugar, and all t he spic e s in a glas s mug.

2. M uddle all ingre di ent s to g et her insi de t he glas s mug.

3. Add r um to t he mi x ture.

4. Fill glas s mug w it h b o iling water.

5. S er ve imme diate ly.

Clic k HERE to read t he o r i ginal ar t i c le.

G o t Ru m ? J a n u a ry 2 0 2 4 - 1 9

THE M U SE OF MI XOLOGY

by Cr i s D e h l av i

Between The Sheets

H i, my n a m e i s C r i s D e h l av i, a n d I h ave b e e n w r i t i n g f o r G o t R u m? f o r a l m o st 8 ye a r s. Fo r n e a r l y 2 0 ye a r s , I r a n a b a r p r o g r a m at t h e p r e s t i g i o u s 4 - D i a m o n d O h i o r e st au r a nt “ M at M i r a n ova .” I t wa s o n e of t h e f i r st c r a f t c o c k t a i l b a r s i n C o l u m b u s a n d g a r n e r e d d oze n s of awa r d s . T h e r e st au r a nt c l o s e d i n 2 0 2 0, a n d i t wa s t h e n t h at I m a d e a m ove f r o m b e i n g b e h i n d t h e st i c k to wo r k i n g a s B r a n d Ed u c ato r f o r D i a g e o H o s p i t a l i t y Pa r t n e r s h i p.

I h ave b e e n c o m m i t te d to m e nto r s h i p my e nt i r e p r ofe s s i o n a l l i f e a n d h ave b e e n o n e of t h e l e a d e r s of t h e C o c k t a i l A p p r e nt i c e Pr o g r a m at Ta l e s of t h e C o c k t a i l s i n c e 2 015 . I n 2 013 I c o m p l ete d t h e B A R 5 - D ay p r o g r a m, a n d I a m h a p py to a n n o u n c e t h at I p a s s e d my WSE T Leve l 3 i n S p i r i t s t h i s p a st f a l l.

O n e of my p r o u d e st m o m e nt s wa s b e i n g i n d u c te d i nto t h e D a m e H a l l of Fa m e i n 2 016 .

I h o p e yo u e n j oy my sto r i e s a b o u t c o c k t a i l s a n d r u m!

Got Rum R um ? Ja January n u a ry 2024 2 0 2 4 - 220 0

B et we en T he S he et s is a not- we ll k now n r um c o c k t ail t hat was c reate d dur ing t he hei ght of Pro hibit i o n in t he 19 20 s. E xac t ly w here it o r i ginate d is anyo ne’s gue s s….. s o me s ay it was c reate d at H ar r y ’s N ew Yo r k Bar in Par is by H ar r y M ac Elh o ne. H e not o nly made t hat bar wo r l d fam ous but he als o w r ote many c o c k t ail b o o ks over a span of 3 0 year s and invente d ot her we ll k now n c o c k t ails like t he M o nkey G land and t he S c of f law. T he ot her t he o r y is t hat B et we en T he S he et s was made by a “ M r. Po lly ” at Lo ndo n’s lu xur i ous B er ke ley H ote l. T he r isqué name has muc h sp e c ulat i o n to o - may b e b e c ause t here are t wo spir it s in t he dr inko r p er haps it refer s to w hat w ill happ en i f you have a few to o many!

Eit her way, t his c o c k t ail do e s not dis app o int .

T he S i de c ar is o ne of t he c las si c s a m ot her re c ip e of t he s our family: C o gnac , Cur aç ao, and lem o n w it h a sugar r im. S w itc h out t he C o gnac fo r Te quila and you have a M argar it a.

S wap in G in and add e g g w hite and you now have a W hite L ady. B et we en T he S he et s adds r um to t he Si de c ar re c ip e and in do ing s o t he ent ire dr ink c hang e s. C o gnac is dist ill e d f ro m gr ap e s and is ag e d in ver y

G o t Ru m ? J a n u a ry 2 0 2 4 - 2 1

Got R um ? January 2 0 2 4 - 22

sp e c if ic Frenc h oak– and t herefo re has a b eaut i f ully uni que f lavo r. By adding a w hite r um and le s s C o gnac t his dr ink t ake s o n a li ghter, c r isp er qualit y. I like using a Puer to R ic an r um, a V.S. C o gnac , and a dr y Cur aç ao. A l ways use f re sh lem o n juic e, and t he sugar r im is o pt i o nal.

B ET W EE N THE SHEETS Ingre di ent s: •

1 oz. Li ght Rum

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1 oz. V.S. C o gnac

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1 oz D r y Cur aç ao

•

¾ oz Lem o n J uic e

D ire c t i o ns: 1. S hake all ingre di ent s we ll in a c o c k t ail shaker w it h ic e, and st r ain into a c hille d c oup e glas s.

2. G ar nish w it h t he t w ist of an o r ange.

G o t Ru m ? J a n u a ry 2 0 2 4 - 2 3

LI BR A RY Rev i ew s of b o o ks r e l ate d to su g a r c a n e, m i lli n g, fe r m e nt at i o n, di st i ll at i o n, a g i n g, b l e n di n g a n d ot h e r to p i c s r e l ate d to t h e p r o du c t i o n o r hi sto r y of r um. w w w. Rum U ni ve r s i t y.c o m

Got R um ? January 2 0 2 4 - 24

Introductory Science of Alcoholic Beverages: Beer, Wine, and Spirits Foundations of Biochemistry and Biophysics (Pub li s h e r ’s Rev i ew) I nt r o du c to r y S c i e n c e of A l c o h o li c B eve r a g e s p r ov i d e s r e ad e r s a n e n g a g i n g i nt r o du c t i o n to t h e s c i e n c e b e hi n d b e e r, w i n e, a n d s p i r i t s. I t i llust r ate s n ot o n ly t h e c h e m i c a l p r i n c i p l e s t h at un d e r li e w h at a l c o h o li c b eve r a g e s a r e, w hy t h ey a r e t h e way t h ey a r e a n d w h at t h ey c o nt ai n, b ut a l s o f r a m e s t h e m w i t hi n t h e c o ntex t of hi sto r i c a l a n d s o c i et a l d eve l o p m e nt s.

D i s c us s e d c h a pte r to p i c s i n c lu d e i nt r o du c t i o ns to b e e r, w i n e, a n d s p i r i t s; t h e p r i n c i p l e s b e hi n d fe r m e nt at i o n a n d di st i ll at i o n; a n d ove r v i ew s of h ow e ac h b eve r a g e c l as s i s m ad e. T h e c h a pte r s hi g h li g ht t h e uni qu e c h e m i st r i e s t h at l e n d b e e r, w i n e, a n d s p i r i t s t h e i r i n di v i du a li t y, as we ll as t h e key c h e m i c a l s t h at i m p a r t t h e i r c h a r ac te r i st i c a r o m a a n d f l avo r p r of i l e s.

T hi s b o o k g o e s b eyo n d f o c us e d d e s c r i pt i o ns of i n di v i du a l a l c o h o li c b eve r a g e s by sum m a r izi n g t h e i r c o m m o n c h e m i c a l li n e a g e a n d i llum i n at i n g t h e uni ve r s a l s c i e nt i f i c p r i n c i p l e s t h at un d e r p i n t h e m. It w i ll b e of i nte r e st to st u d e nt s of p hys i c s a n d c h e m i st r y, as we ll as e nt hus i ast s a n d c o nn o i s s e ur s of b e e r, w i n e, a n d s p i r i t s.

A b o ut t h e aut h o r : M as a r u Kun o i s a Pr ofe s s o r of C h e m i st r y a n d B i o c h e m i st r y a n d C o n c ur r e nt Pr ofe s s o r of Phys i c s at t h e U ni ve r s i t y of N ot r e D a m e. H e r e c e i ve d hi s Ph D i n p hys i c a l c h e m i st r y at t h e M as s ac hus et t s I nst i t ute of Te c hn o l o g y i n 19 9 8 . T hi s was f o ll owe d by a N at i o n a l Re s e a r c h C o un c i l Po std o c to r a l Fe ll ow s hi p at J IL A / NIST, U ni ve r s i t y of C o l o r ad o, B o ul d e r. H e t h e n wo r ke d f o r t h e US N ava l Re s e a r c h L a b o r ato r y i n Was hi n g to n D C b ef o r e j o i ni n g

t h e U ni ve r s i t y of N ot r e D a m e as a n A s s i st a nt Pr ofe s s o r i n 2 0 0 3 .

Pub li s h e r : C RC Pr e s s; 1st e di t i o n (N ove m b e r 14, 2 0 2 2) L a n g u a g e: En g li s h H a r dc ove r : 3 6 4 p a g e s IS B N -10: 10 3210 2 28 4 IS B N -13: 978 -10 3210 2 28 3 I te m We i g ht : 1. 6 5 p o un ds D i m e ns i o ns: 9. 21 x 6 .14 x 0. 87 i n c h e s

G o t Ru m ? J a n u a ry 2 0 2 4 - 2 5

Got Got R Rum um?? Ja January n u a ry 2024 2 0 2 4 -- 226 6

Your O n e - Stop Shop fo r Ag ed Rum s in Bulk!

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C olumn - D istilled, Pot- D istilled or Blends High C ongener (Inc luding High Ester s), Low C ongener or Blends

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Aged in A mer ic an or Frenc h Oak Bar rels

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Aged in Rye W hiskey, Bour bon, Tequila, A r magnac, Por t, Sher r y and W ine Bar rels

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Single Bar rels and Sec ond Aging / Finish

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w w w.RumCentral.com G Goott Ru Rum m?? JJaannuuaarry y 2024 - 27

THE R U M HISTO R I A N

by M arc o Pi er ini I was b o r n i n 19 5 4 i n a li t t l e tow n i n Tus c a ny (I t a ly) w h e r e I st i ll li ve. I n my yo ut h, I g ot a d e g r e e i n Phi l o s o p hy i n Fl o r e n c e a n d I st u di e d Po li t i c a l S c i e n c e i n M adr i d, b ut my r e a l p as s i o n h as a l ways b e e n H i sto r y a n d t h r o u g h H i sto r y I h ave a l ways t r i e d to un d e r st a n d t h e wo r l d, a n d m e n. Li fe b r o u g ht m e to wo r k i n to ur i s m, eve nt o r g a niz at i o n a n d vo c at i o n a l t r ai ni n g, t h e n, a lr e ady i n my f i f t i e s I di s c ove r e d r um a n d I fe ll i n l ove w i t h i t .

I h ave v i s i te d di st i ll e r i e s, m et r um p e o p l e, at te n d e d r um Fe st i va l s a n d j o i n e d t h e Rum Fa m i ly. I h ave st u di e d to o, b e c aus e Rum i s n ot o n ly a g r e at di st i ll ate, i t ’s a wo r l d.

Pr o du c e d i n s c o r e s of c o unt r i e s, by t h o us a n ds of c o m p a ni e s, w i t h a n ex t r a o r di n a r y va r i et y of a r o m as a n d f l avo r s, i t i s a f as c i n at i n g f i e l d of st u di e s. I b e g a n to un d e r st a n d s o m et hi n g a b o ut su g a r c a n e, fe r m e nt at i o n, di st i ll at i o n, a g e i n g a n d s o o n.

S o o n, I di s c ove r e d t h at r um h as a l s o a te r r i b l e a n d r i c h H i sto r y, m ad e of voya g e s a n d c o n qu e st s, b l o o d a n d swe at , i m p e r i a l f l e et s a n d r evo lut i o ns. I s o o n r e a lize d t h at t hi s H i sto r y d e s e r ve d to b e r e s e a r c h e d p r o p e r ly a n d I d e c i d e d to d evote mys e l f to i t w i t h a ll my p as s i o n a n d w i t h t h e h e lp of t h e bas i c s c h o l a r ly to o l s I h ad l e a r nt dur i n g my o l d uni ve r s i t y ye a r s.

I n 2 017 I p ub li s h e d t h e b o o k “A MERI CA N RUM – A S h o r t H i sto r y of Rum i n E a r ly A m e r i c a” I n 2 019 I b e g a n to r un a B l o g: w w w. t h e r um hi sto r i a n.c o m I n 2 0 2 0, w i t h my s o n C l au di o, I h ave p ub li s h e d a n ew b o o k “ FREN C H RUM – A H i sto r y 16 3 9 -19 0 2 ”.

I a m c ur r e nt ly d o i n g n ew r e s e a r c h o n t h e H i sto r y of Cuba n Rum.

Got Rum R um ? January 2 0 2 4 - 28

HISTORY O F C U B A N RUM 15. T HE NEW C U B A N RUM INDUST RY I n t hi s ar t i c l e I w i ll t r y to te ll yo u b r i ef ly ab o ut f o ur d e c i s i ve d e c ad e s in t h e hi sto r y of Cuban r um, 18 6 2-19 0 2, t hat i s, f r o m t h e b e ginnin g of B ac ar di to t h e p r o c lam at i o n of t h e n ew, in d e p e n d e nt Cuban Re p ub li c . W i t h a war nin g: in t hi s an d of te n al s o in t h e n ex t ar t i c l e s, B ac ar di w i ll t ake t h e li o n’s sha r e. I t hink it ’s in ev it ab l e, f o r t wo r e as o ns. T h e f i r st i s t h e o b j e c t i ve im p o r t anc e of B ac ar di i n t h e hi sto r y of r um, t h e s e c o n d i s t h e (r e lat i ve) abun danc e of s o ur c e s o n B ac ar di, c o m p a r e d to t h e ir s c ar c it y o n ot h e r b r an ds. T hat s ai d, l et ’s st ar t , an d as we have of te n d o n e, l et ’s st ar t f r o m su g ar.

I n t h e s am e d e c ad e s, t h e d e c lin e of Cuba n su g ar p r o duc t i o n, w hi c h we have di s c us s e d in t h e ar t i c l e T HE Q UEST FOR Q UA LIT Y i n t h e A p r i l 2 0 2 3 i s su e, c o nt inu e d. Fr o m r o u g h ly t h e 18 8 0 s, Cuba n o l o n g e r p r o duc e d t h e ex p e ns i ve w hite su g ar alr e ady suit ab l e fo r c o nsum pt i o n, n o r di d it ex p o r t it to s eve r a l c o unt r i e s any m o r e. N ow Cuban p lante r s p r o duc e d m o st ly r aw, c h e ap mus c ovad o an d ex p o r te d it alm o st exc lus i ve ly to t h e

U ni te d S t ate s, w h e r e t h e A m e r i c an su g ar r ef i n e r i e s t r a ns f o r m e d i t i nto r e ady - to - e at su g a r.

T h e p r o c e s s of c o nc e nt r at i o n c o nt i nu e d to o, a n d n ew, l ar g e f ac to r i e s we r e b o r n, of te n t h e p r o p e r t y of f o r e i g n e r s, w hi c h at t h e b e g i nni n g we r e c al l e d i ng en i o c entr a l (m o r e o r l e s s, c e nt r al m i ll) an d f r o m t h e e n d of t h e c e nt ur y, s i m p ly, c entr a l.

A s su g a r p r o duc t i o n i nc r e as e d i n qu a nt i t y, b ut l o st i n valu e, t h e r um in du st r y fo l l owe d t h e o p p o s i te pat h.

B et we e n 18 6 2 an d 19 0 2, Cuban r um ex p e r i e n c e d a s p e c t ac ul ar g r ow t h. N ot s o mu c h i n quant i t y, b e c aus e t h e war s of i n d e p e n d e n c e d evast ate d m any su g ar p la nt at i o ns a n d r um di st i l l e r i e s. T h e g r e at g r ow t h was i n quali t y an d valu e. I n t h o s e d e c ad e s, m a ny b r an ds we r e b o r n an d c o ns o li date d, s o m e d e st i n e d to r e m ain f a m o u s fo r a l o n g t i m e, s o m e unt i l to day.

I n m a r ket s a ll ove r t h e wo r l d Cuban r um ac hi eve d a r e p ut at i o n t hat i t has n ot l o st s inc e t h e n. A n d t h e s e n ew c o m pani e s we r e ow n e d by Cuban e nt r e p r e n e ur s.

It i s wo r t h r e m e m b e r i n g t hat i n t h e past r um was s o l d i n bulk , an d t h e n c o nsum e d in t ave r ns, o r buye r s b r o u g ht t h e i r ve s s e l s f r o m h o m e. I have n ot d o n e a ny stu di e s a b o ut i t an d, as f ar as I k n ow, n o n e ex i st s, b ut p r o bab ly t h e f i r st to s e ll b ot t l e d r um, w i t h a b r an d, we r e B r i t i s h m e r c h a nt s, m o r e o r l e s s at t h e b e gi nnin g of t h e 18 0 0 s. “ Rum m e r c hant s we r e n ow e st a b li s hi n g t h e m s e l ve s ac r o s s B r i t ain.

Us i n g t h e i r n am e s as g uar ante e s of qu a li t y, t h ey b l e n d e d m ar ks f r o m o n e o r m o r e c o unt r i e s. Lo n d o n had Le m o n H ar t ’s e p o ny m o u s b r an d; W hi te, Ke e li n g had Re d H e a r t ; a n d A l f r e d L am b has hi s N av y Rum. Li ve r p o o l had S an dbac h Par ke r & C o., H a l l & B r am l ey an d m any m o r e, w hi l e D un d e e m e r c hant G e o r g e M o r to n’s O l d Vat te d D e m e r ar a (O.V. D.) an d O l d Vat te d J a m ai c an Rum b r an ds ap p e ar e d in t h e 18 3 0 s a n d 18 4 0 s. B l e n di n g g ave vo lum e; i t a l s o p r ov i d e d c o ns i ste nc y an d c o m p l ex i t y. T h e m aj o r i t y of t h e s e r um b l e n ds p r e date b l e n d e d S c otc h by 3 0 ye a r s.” (D ave B r o o m “R u m . T he M anua l ” 2 016)

B r it i sh m e r c hant s b o u g ht t h e di f fe r e nt r um s in bulk f r o m t h e di st i ll e r i e s, b l e n d e d t h e m an d s o l d t h e m in b ot t l e s, un d e r t h e i r ow n b r an d nam e, t hus ke e p in g m o st of t h e valu e. Fo r c e nt ur i e s, we ll into t h e 19 0 0 s, t hi s was t h e d o minant t r e n d in t h e We st I n di e s r um m ar ket . I n Cuba, o n t h e ot h e r han d, t h e p r o duc e r s t h e m s e l ve s b ot t l e d t h e ir r um an d p ut it o n t h e m ar ket w it h t h e ir ow n b r an d, t hus r et ainin g m o st of t h e valu e. “ T h e Cuban r um invas i o n sk ip p e d it s p r e - in dust r i al st ag e an d b e g an to ad o pt b ot t lin g in b ot t l e s m ad e in s e r i e s …

C r e o l e e nt r e p r e n e ur s, l o o k in g ah e ad, bac ke d w it h t h e ir sur nam e s b r an ds t hat c am e o ut to c o m p ete w it h S pani sh b r an dy an d Fr e nc h c o g nac . T In Ci e nf u e g o s, f r o m t h e di st i ll e r i e s ‘ S an Lin o’, a p r o duc t c a m e o ut t hat r e ac h e d t h e exc lus i ve t ab l e s of t h e ‘ M o ulin Ro u g e’, w h e r e it was t aste d by t h e painte r of c an - c an, To ul o us e L aut r e c . T h e qualit y of t h e s o c i ab l e dr i nk ... wo n t h e s al o ns of Eur o p e.” (Fe r nan d o C am p o am o r “E l hi j o a l e g r e d e la c aña d e azú c ar. B i o g r af ía d el r o n c u ban o ”19 81) M any n ew b r an ds ap p e ar e d. “ N ew var i at i o ns we r e b o r n: dr y, st r aw - c o l o ur e d C ar t a B lanc a; g o l d e n - hu e d C ar t a O r o; am b e r, swe et , an d ar o m at i c Ro n Palm as; r i c h, dar k A ñ ej o. A s t h e s e st y l e s d eve l o p e d, b et we e n 18 6 0 an d 18 9 0, s o di d t h e num b e r of Cuban r um b r an ds. B ac a r dí y B o ute lli e r m ad e Ro n Ref in o d e c o nsum o c o r r i e nte (18 6 2): C am p o s H e r m an o s int r o duc e d Ro n M at us al e m (1872). B ac a r dí y Ci a SC an d D us s aq y Ci a p r o duc e d Ro n C ar t a B lanc a y Ro n Palmit as (1873).

Fan diñ o Pé r ez launc h e d Ro n S up e r i o r (1878). J o s é B u e n o y Ci a c r e ate d Ro n B lanc o y d e C o l o r (1876). J o s é A r e c ha ba l a A l dam a launc h e d Ro n V i ej o S up e r i o r (1878). C anal s y Ci a m ad e Ro n V i e h o S up e r i o r (18 8 0). Rov ir a y G ui llaum e c r af te d Ro n A ñ ej o (18 8 0). Cr o s s i M e st r e y Ci a di st i ll e d Ro n C r o s s i y M e st r e (18 8 5).

J M Par ej o int r o duc e d Ro n C ar t a Par ej o (18 87). Tr u e ba H e r m an o s launc h e d Ro n Tr e s N e g r it as (18 8 8). R . D o m e n e c h m ad e Ro n S up e r i o r (18 8 8). Rov ir a y G ui llaum e di st i ll e d Ro n A ñ ej o Ve nc e d o r (18 8 8).

A n d N i c h o lás M e r in o di st i ll e d Rum C as a

G o t Ru m ? J a n u a ry 2 0 2 4 - 2 9

M e r i n o (18 8 9).” (J ar e d B r ow n, A ni st as i a M i ll e r “S p i r i t o f the C ane. T he S to r y o f C u ba n R u m ” 2 017). A n ex p l o s i o n of e nt r e p r e n e ur i al c r e at i v i t y w i t h few, i f any, c o m p a r i s o ns i n L at i n A m e r i c a.

A m o n g t h e m any b r an ds b o r n i n t h o s e d e c ad e s, o n e i n par t i c ul ar wo ul d have g r e at su c c e s s, A r e c habal a. In 1878 , B as qu e i m m i g r ant J o s é A r e c habala A l da m a b e g an su g ar an d r um p r o duc t i o n i n t h e n ew, v i b r ant tow n of C ár d e n as.

I t s e e m s t h at i n t h e f i r st ye ar s t h e f un da m e nt al p r o duc t was su g ar, n ot r um.

B ut l ate r, i n t h e 19 0 0 s, w i t h t h e sur g e of to ur i s m i n Cuba an d w i t h Pr o hi b it i o n, t hi n g s c h an g e d an d A r e c habal a r um b e c a m e ve r y f am o us, gi v i n g r i s e to a k i n d of di a r c hy w i t h B ac ar di t hat wo ul d d o mi n ate t h e Cuban r um m ar ket .

Fr o m t h e ve r y b e gi nni n g, B ac ar di un d e r sto o d t h e i m p o r t anc e of m ar ket in g. “ Fac un d o B ac a r di fe at ur e d a di f fe r e nt r um st y l e. I n 1873 hi s c o m pany i nt r o du c e d a n ew p r o duc t , Ro n S up e r i o r E x t r a S e c o (S up e r i o r E x t r a D r y Rum), t h e li g hte st an d w hi te st r um eve r s o l d i n Cuba. I n 1876 t h e B ac a r di s s e nt a s am p l e of E x t r a S e c o to t h e C e nte nni al I nte r nat i o nal E x p o s it i o n in Phi l ad e lp hi a, t h e f i r st m aj o r wo r l d f air to b e h e l d i n t h e U ni te d S t ate s. C o m p et in g a g ai nst t h r e e ot h e r Cuban di st i l l e r i e s, as we ll as s eve r al N o r t h A m e r i c a an d C a r i b b e a n r um s, D o n Fac un d o’s E x t r a S e c o to o k t h e to p p r ize i n i t s c l as s. A ye a r l ate r t h e s am e l ab e l wo n a g o l d m e da l at t h e E x p o s i c i ó n U ni ve r s a l in M adr i d ” ( To m G j e lte n “B ac ar d i and the l o ng f i g h t fo r C u ba ” 2 0 0 8) M o r e ove r, f o r ye ar s t h e c o m pany ac t ually c l ai m e d t hat dr i nk i n g B ac ar di r um was g o o d fo r o n e’s h e alt h an d f o r t un e f avo r e d t h e m, to o. “ T h e p i tc h g ot i t s st ar t in 18 9 2, w h e n t h e p hys i c i an to t h e r oyal c o ur t in M adr i d p r e s c r i b e d B ac ar di r um f o r t h e b oy K i n g A l fo ns o X III , w h o was s o s i c ke n e d w i t h a hi g h feve r t hat hi s li fe was t h o u g ht to b e i n da n g e r. T h e d o c to r d e c i d e d a n a l c o h o li c st i mul ant m i g ht h e lp him, a n d f r o m t h e r oyal li qu o r sto r e h o us e h e s e l e c te d a b ot te of B ac ar di r um. Ac c o r dn g to c o m p a ny l o r e, t h e b oy to o k a dr ink

Got R um ? January 2 0 2 4 - 30

an d p r o m pt ly we nt to s l e e p, an d w h e n h e awo ke hi s feve r was g o n e. T h e p hys i c i a n w r ote t h e B ac ar di a n ote, t hank in g t h e m ‘ f o r m ak in g a p r o duc t t hat has s ave d H i s M aj e st y ’s li fe.’ N e e dl e s s to s ay, t h e r oyal l et te r was fe at ur e d of te n in B ac a r di p ub li c it y f r o m t h e n o n.” (G j e lte n) I n 1874, in t h e mi d dl e of t h e war, B ac a r di c o - f o un d e r J o s è Le o n B o ute lli e r r et i r e d an d t h e f ir m to o k t h e nam e of B ac a r d i & C o m pañía, w it h w hi c h it wo ul d b e c o m e f am o us. B o ute lli e r di s ap p e ar e d f r o m t h e hi sto r y of t h e f ir m an d h e wo ul d n eve r b e m e nt i o n e d ag ain in t h e abun dant li te r atur e t hat t h e f ir m it s e l f wo ul d p r o duc e all ove r it s ex i ste nc e.

T h e S e c o n d War of In d e p e n d e nc e, 18 9 5 18 9 6 , was par t i c ular ly har d an d Cuba n r e b e l s bur n e d m any of t h e p lant at i o ns a n d di st i ll e r i e s of t h e i s lan d, in a d evast at i n g k in d of war f ar e c all e d “ L a Te a”, t h at i s, T h e To r c h. “ S eve r al of t h e B ac ar di s’ Cuban c o m p et ito r s, in f ac t , we r e a lr e ady c l o s e d. S o m e di st i ll e r i e s we r e at t ac h e d to su g ar p lant at i o ns an d bur n e d al o n g w i t h ot h e r p lant at i o n bui l din g s; s o m e di st i l l e r y ow n e r s we r e t ar g ete d as ‘e n e mi e s’ of t h e r evo lut i o n; s o m e g ot in t r o ub l e w i t h t h e S pani sh. O n e of t h e m o st suc c e s s f ul r um p r o duc e r s in E aste r n Cuba, B r u g a l, S o b r in o & C o m pañía, m ove d o p e r at i o ns o ut of Cuba in t h e mi dst of t h e war a n d n eve r c am e bac k .” (G j e lte n) B r u g a l we nt to t h e D o m ini c an Re p ub li c , w h e r e i t i s st i ll l o c ate d. I n t hi s di f f i c ut an d dan g e r o us s it uat i o n, B ac ar di was ab l e to s ave i t s e l f an d r e m ain ac t i ve dur in g t h e w h o l e wa r t hanks to t h e p o lit i c al an d m anag e r i a l sk i ll s of it s l e ad e r ship, an d alt h o u g h r um p r o duc t i o n d e c r e as e d g r e at ly, it n eve r c e as e d.

T h e l o n g st r u g g l e of t h e Cubans f o r in d e p e n d e nc e e n d e d w it h t h e H i sp a n o A m e r i c an War an d t h e A m e r i c an mi li t a r y o c c upat i o n (s e e t h e ar t i c l e TOWA RDS INDEPENDEN C E: SUG A R , WA RS A ND T HE U.S., in t h e Au g ust 2 0 2 3 i s su e).

A s we have s e e n in p r ev i o us ar t i c l e s, t h e A m e r i c ans’ inte r e st in Cuba i s anc i e nt , ac t ually it i s o l d e r t han t h e U nite d S t ate s it s e l f (s e e t h e ar t i c l e T HE

K E Y TO T HE INDIES i n t h e S e pte m b e r 2 0 2 2 ‘s i s su e). B ut n ow, ow i n g to t h e g r e at p r e s s c a m pai g ns dur i n g t h e War of I n d e p e n d e nc e, t h e A m e r i c an m i li t ar y inte r ve nt i o n an d t h e n t h e o c c upat i o n of t h e i s l a n d, t h e i nte r e st of t h e A m e r i c ans fo r Cuba ex p l o d e d an d a wave of v i s i to r s p o ur e d o nto t h e I s l an d: s o l di e r s, m e r c h a nt s, b us i n e s s m e n, to ur i st s, ad ve ntur e r s a n d, of c o ur s e, j o ur nali st s.

T h e s e v i s i to r s di s c ove r e d Cuban r um an d g ot u s e d to dr i nk i n g i t an d m ad e it k n ow n i n t h e U ni te d S t ate s. H e r e i s an exa m p l e: “ I n 18 9 9, a r e p o r te r f o r a N ew En g l a n d n ew s pap e r c o nc lu d e d t hat S a nt i a g o r e g i o n’s c har m s we r e n ot ove r ly im p r e s s i ve. (‘ T h e c o unt r y h o us e s ar o un d S a nt i a g o a r e i nfe ste d w i t h m i c e an d liz a r ds.’) B ut h e di d c o m m e n d a r e st aur ant w h e r e h e was s e r ve d ‘a nat i ve r um, c al l e d B ac a r di [s i c], w hi c h i s m ad e f r o m m o l as s e s, a n d w hi c h, we ll m i xe d w i t h wate r a n d c o o l e d w i t h i c e, m ake s a ve r y sm o ot h s o r t of b eve r ag e an d a s o m ew hat ins i di o u s o n e. A quar t b ot t l e of t hi s r um c o st s o n ly f i f t y c e nt s, an d as a g o o d d e al of i t i s usu a l ly dr unk at t h e m i d day m e al it i s n ot to b e wo n d e r e d at t hat a nap im m e di ate ly fo l l ow s i t .’ ” ( Way n e Cur t i s “A nd a B o t t l e o f R u m: A H is to r y o f the N ew Wo r l d i n Ten C o c k ta i ls ” 2 0 0 6) A f te r t h e e n d of t h e war, “ S e ns i n g t h e m o m e nt h ad c o m e f o r a b i g m ar ket i n g p u s h, t h e B ac ar di par t n e r s p r o m ote d t h e i r p r o du c t w h e r eve r t h ey c o ul d, b ot h at h o m e a n d a b r o ad. Enr i qu e S c hu e g s e nt B ac a r di r um s am p l e s to eve r y inte r n at i o n a l ex hi b i t i o n o r f ai r : Par i s 19 0 0, B u f f a l o 19 01, C har l e sto n 19 0 2, S t . Lui s 19 0 4. Fo r t h e Pan - A m e r i c an E x p o s i t i o n in B u f f a l o, S c hu e g had an e l ab o r ate Pav i li o n b ui lt , fe atur i n g f o ur te e n - f o ot c o lum ns of m a h o g a ny a n d ot h e r exot i c Cuban wo o ds.

T h e c e nte r p i e c e was a hu g e r e p li c a of a B ac a r di r um b ot t l e, c o m p l ete w i t h a p ai nte d l a b e l an d c r ow n e d by a bat , t h e sy m b o l of t h e f i r m, al o n g w i t h a bun dl e of su g a r c a n e. I t m i g ht have b e e n u g ly, b ut it m ad e a st ate m e nt : t h e B ac ar di s had a r r i ve d. T h e i r r um b e at o ut e l eve n Cuban c o m p et i to r s i n B u f f al o to w i n a g o d m e dal.

At t h e S t . Lui s Wo r l d ’s Fai r, t h e B ac a r di s wo n a g r a n p r ize.” (G j e lte n)

T h e r o ad was o p e n f o r an ot h e r sp e c t ac ular g r ow t h of B ac ar di, w hi c h i n t h e f o ll ow in g d e c ad e s wo ul d b e c o m e a lar g e mult inat i o nal e nte r p r i s e, as we w i l l s e e in t h e n ex t ar t i c l e s.

P OST SC RI P T UM A m o r e p e r s o nal n ote. At t h e e n d of t h e b e aut i f ul b o o k w hi c h I have of te n qu ote d, “E l hi j o a l e g r e d e la c aña d e azú c ar.

B i o g r af ía d el r o n c u ban o ”, Fe r nan d o C am p o am o r d evote s an e nt ir e c hapte r to a s o r t of D i c t i o nar y of Cuban Rum. In i t , am o n g m any ot h e r e nt r i e s, t h e r e i s o n e t hat st r uc k m e: PATI C RUS AO (m o r e o r l e s s, c r o s s - l e g g e d). H e r e it i s: “ Pat i c r us ao. To c o m p ete w it h t h e J am ai c an r um s, t h e f ir st in dust r i al - s c a l e Cuban di st i ll e r y - of t h e Po r t u o n d o f am i ly, in S ant i ag o d e Cuba - launc h e d T he l i t t l e s eam en (Lo s m ar in e r o s) o n t h e m ar ket .

O n t h e ir lab e l, t wo sm all s ai l o r s s it t in g o n t h e s i d e of a s ai lin g b o at w it h l e g s c r o s s e d g ave r i s e to t h e p o p ular t it l e s of ‘ T h e c r o s s - l e g g e d lit t l e s ai l o r s’, ‘ T h e c r o s s - l e g g e d ’ o r, m o r e s im p ly: ‘ Po ur m e a ‘A c r o s s - l e g g e d ’ ! A r e qu e st t hat s o m et im e s E aste r n Cubans ex p r e s s e d by r i din g t h e mi d dl e f in g e r o n t h e in d ex.”

I n all my r e adin g s o n Cuba an d it s r um, I have f o un d n o ot h e r t r ac e of t hi s di st i ll e r y, w hi c h, ac c o r din g to C am p o am o r, was t h e f ir st to r e ac h an in dust r i al s c a l e.

Yet , C am p o am o r was a g r e at c o nn o i s s e ur of Cuban r um, it s hi sto r y an d it s f o lk l o r e.

A ny way, it st r uc k m e an d f i ll e d m e w it h n o st al gi a. Ye s, n o st al gi a, b e c aus e w h e n, m any ye ar s ag o, I b e g an my j o ur n ey in t h e wo r l d of r um, am o n g t h e f ir st quali t y b ot t l e s t hat I b o u g ht an d dr ank w it h p l e asur e, t h e r e we r e just s am e b ot t l e s of Pat i c r uz ad o. A n d I st i ll ke e p s o m e j e al o us ly. N ow, at l e ast in my c o unt r y, It aly, unf o r t unate ly it has p r ac t i c ally di s ap p e ar e d f r o m t h e m ar ket . I n f ac t , I a m n ot sur e, but I fe ar t hat in Cuba t h ey d o n’ t p r o duc e it any m o r e. Pit y.

M ar c o Pi e r ini

G o t Ru m ? J a n u a ry 2 0 2 4 - 3 1

Pre sent e d by

R um ? January 2 0 2 4 - 32 Got Rum

The A mazi ng

WO R LD of

A LCO H O L Jo in u s a s we exp lo re t h e f a scinat ing wo r l d of alc oho l s, t h eir al d ehyd e s, c a r b ox ylic aci d s, e st e r s and much mo re.

G o t Ru m ? J a n u a ry 2 0 2 4 - 3 3

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A LCO H O L Definition T h e te r m A lc o h o l, r efe r s to a ny of a c l as s of o r g a ni c c o m p o un ds c h a r ac te r ize d by o n e o r m o r e hyd r ox y l (― O H) g r o up s at t ac h e d to a c a r b o n ato m of a n a l k y l g r o up (hydr o c a r b o n c h ai n).

A l c o h o l s m ay b e c o ns i d e r e d as o r g a ni c d e r i vat i ve s of wate r (H 2O) i n w hi c h o n e of t h e hydr o g e n ato m s h as b e e n r e p l ac e d by a n a lk y l g r o up, t y p i c a lly r e p r e s e nte d by R i n o r g a ni c st r u c t ur e s. Fo r exa m p l e, i n et h a n o l (o r et hy l a l c o h o l) t h e a lk y l g r o up i s t h e et hy l g r o up, ― C H 2C H 3 .

c o l o r l e s s li qui ds o r s o li ds at r o o m te m p e r at ur e. A l c o h o l s of l ow m o l e c ul a r we i g ht a r e hi g h ly s o lub l e i n wate r ; w i t h i n c r e as i n g m o l e c ul a r we i g ht , t h ey b e c o m e l e s s s o lub l e i n wate r, a n d t h e i r b o i li n g p o i nt s, va p o ur p r e s sur e s, d e ns i t i e s, a n d v i s c o s i t i e s i n c r e as e.

A n ot h e r way of c l as s i f y i n g a l c o h o l s i s bas e d o n w hi c h c a r b o n ato m i s b o n d e d to t h e hydr ox y l g r o up. I f t hi s c a r b o n i s p r i m a r y (1°, b o n d e d to o n ly o n e ot h e r c a r b o n ato m), t h e c o m p o un d i s a p r i m a r y a l c o h o l. A s e c o n da r y a l c o h o l h as t h e hydr ox y l g r o up o n a s e c o n da r y (2 °) c a r b o n ato m, w hi c h i s b o n d e d to t wo ot h e r c a r b o n ato m s.

S i m i l a r ly, a te r t i a r y a l c o h o l h as t h e hydr ox y l g r o up o n a te r t i a r y (3°) c a r b o n ato m, w hi c h i s b o n d e d to t h r e e ot h e r c a r b o ns. A l c o h o l s a r e r efe r r e d to as a lly li c o r b e nz y li c i f t h e hydr ox y l g r o up i s b o n d e d to a n a lly li c c a r b o n ato m (adj ac e nt to a C = C d o ub l e b o n d) o r a b e nz y li c c a r b o n ato m (n ex t to a b e nze n e r i n g), r e s p e c t i ve ly.

Nomenclature

A l c o h o l s a r e a m o n g t h e m o st c o m m o n o r g a ni c c o m p o un ds. T h ey a r e us e d as swe ete n e r s a n d i n m ak i n g p e r f um e s, a r e va lu a b l e i nte r m e di ate s i n t h e sy nt h e s i s of ot h e r c o m p o un ds, a n d a r e a m o n g t h e m o st a b un da nt ly p r o du c e d o r g a ni c c h e m i c a l s i n i n dust r y. Pe r h a p s t h e t wo b e st- k n ow n a l c o h o l s a r e et h a n o l a n d m et h a n o l (o r m et hy l a l c o h o l). Et h a n o l i s us e d i n to i l et r i e s, p h a r m ac e ut i c a l s, a n d f u e l s, a n d i t i s us e d to ste r i lize h o s p i t a l i nst r um e nt s. It i s, m o r e ove r, t h e a l c o h o l i n a l c o h o li c b eve r a g e s. T h e a n e st h et i c et h e r i s a l s o m ad e f r o m et h a n o l. M et h a n o l i s us e d as a s o l ve nt , as a r aw m ate r i a l f o r t h e m a nu f ac t ur e of f o r m a l d e hyd e a n d s p e c i a l r e s i ns, i n s p e c i a l f u e l s, i n a nt i f r e eze, a n d f o r c l e a ni n g m et a l s.

A s w i t h ot h e r t y p e s of o r g a ni c c o m p o un ds, a l c o h o l s a r e n a m e d by b ot h f o r m a l a n d c o m m o n syste m s.

T h e m o st g e n e r a lly a p p li c a b l e syste m was ad o pte d at a m e et i n g of t h e I nte r n at i o n a l U ni o n of Pur e a n d A p p li e d C h e m i st r y (IU PAC) i n Pa r i s i n 19 57.

Us i n g t h e IU PAC syste m, t h e n a m e f o r a n a l c o h o l us e s t h e - o l su f f i x w i t h t h e n a m e of t h e p a r e nt a lka n e, to g et h e r w i t h a num b e r to g i ve t h e l o c at i o n of t h e hydr ox y l g r o up. T h e r ul e s a r e sum m a r ize d i n a t h r e e - ste p p r o c e dur e:

Cl a s s i f i c a t i o n s

2. N um b e r t h e l o n g e st c a r b o n c h ai n st a r t i n g at t h e e n d n e a r e st t h e ― OH g r o up, a n d us e t h e a p p r o p r i ate num b e r, i f n e c e s s a r y, to i n di c ate t h e p o s i t i o n of t h e ― O H g r o up.

A l c o h o l s m ay b e c l as s i f i e d as p r i m a r y, s e c o n da r y, o r te r t i a r y, ac c o r di n g to w hi c h c a r b o n of t h e a lk y l g r o up i s b o n d e d to t h e hydr ox y l g r o up. M o st a l c o h o l s a r e

Got Rum R um ? January 2 0 2 4 - 34

1. N a m e t h e l o n g e st c a r b o n c h ai n t h at c o nt ai ns t h e c a r b o n ato m b e a r i n g t h e ― O H g r o up. D r o p t h e f i n a l - e f r o m t h e a lka n e n a m e, a n d ad d t h e su f f i x - o l.

3. N a m e t h e sub st i t u e nt s, a n d g i ve t h e i r num b e r s as f o r a n a lka n e o r a lke n e.

T h e exa m p l e o n t h e r i g ht h as a l o n g e st c h ai n of s i x c a r b o n ato m s, s o t h e r o ot n a m e i s h exa n o l. T h e ― O H g r o up i s o n t h e t hi r d c a r b o n ato m, w hi c h i s i n di c ate d by t h e n a m e 3 - h exa n o l. T h e r e i s a m et hy l g r o up o n c a r b o n 3 a n d a c h l o r i n e ato m o n c a r b o n 2 . T h e c o m p l ete IU PAC n a m e i s 2- c h l o r o - 3 - m ethy l - 3 - h exa n o l. T h e p r ef i x c yc l o - i s us e d f o r a l c o h o l s w i t h c yc li c a lk y l g r o up s. T h e hydr ox y l g r o up i s as sum e d to b e o n c a r b o n 1, a n d t h e r i n g i s num b e r e d i n t h e di r e c t i o n to g i ve t h e l owe st p o s s i b l e num b e r s to t h e ot h e r sub st i t u e nt s, a s i n, f o r exa m p l e, 2, 2- di m et hy l c yc l o p e nt a n o l.

Common Names T h e c o m m o n n a m e of a n a l c o h o l c o m b i n e s t h e n a m e of t h e a lk y l g r o up w i t h t h e wo r d a l c o h o l. I f t h e a lk y l g r o up i s c o m p l ex , t h e c o m m o n n a m e b e c o m e s aw k wa r d a n d t h e IU PAC n a m e s h o ul d b e us e d. C o m m o n n a m e s of te n i n c o r p o r ate o b s o l ete te r m s i n t h e n a m i n g of t h e a lk y l g r o up; f o r exa m p l e, a my l i s f r e qu e nt ly us e d i nste ad of p e nt y l f o r a f i ve - c a r b o n c h ai n.

Phys i c a l Pr o p e r t i e s M o st of t h e c o m m o n a l c o h o l s a r e c o l o r l e s s li qui ds at r o o m te m p e r at ur e. M et hy l a l c o h o l, et hy l a l c o h o l, a n d i s o p r o py l a l c o h o l a r e f r e e - f l ow i n g li qui ds w i t h f r ui t y a r o m as. T h e hi g h e r a l c o h o l s — t h o s e c o nt ai ni n g 4 to 10 c a r b o n ato m s — a r e s o m ew h at v i s c o us, o r o i ly, a n d t h ey h ave h e av i e r f r ui t y o d o r s. S o m e of t h e hi g h ly b r a n c h e d a l c o h o l s a n d m a ny a l c o h o l s c o nt ai ni n g m o r e t h a n 12 c a r b o n ato m s a r e s o li ds at r o o m te m p e r at ur e.

G o t Ru m ? J a n u a ry 2 0 2 4 - 3 5

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WO R L D of

A LCO H O L Featured Alcohol:

Methanol A l d e hyd e f o r m e d: Fo r m a l d e hyd e C a r b ox y l i c a c i d f o r m e d: Fo r m i c Ac i d E s t e r f o r m e d w h e n r e a c t i n g w i t h i t s e l f: M et hy l Fo r m ate, aka Fo r m i c Ac i d M et hy l Este r M et h a n o l (a l s o c a ll e d m ethy l a lc o h o l a n d wo o d s p i r i t ) i s a n o r g a ni c c h e m i c a l c o m p o un d a n d t h e s i m p l e st a li p h at i c a l c o h o l, w i t h t h e c h e m i c a l f o r mul a C H 3 OH .

M et h a n o l i s t h e li g hte st a n d s i m p l e st of a ll a l c o h o l s, h av i n g a s i n g l e C a r b o n ato m.

I t c o ns i st s of a m et hy l g r o up li nke d to a hydr ox y l g r o up, of te n a b b r ev i ate d as M e OH).

M et h a n o l i s a li g ht , vo l at i l e, c o l o r l e s s a n d f l a m m a b l e li qui d w i t h a di st i n c t i ve a l c o h o li c s m e ll, s i m i l a r to t h at of et h a n o l.

M et h a n o l ac qui r e d t h e n a m e wo o d a l c o h o l b e c aus e i t was o n c e p r o du c e d c hi ef ly by t h e d e st r u c t i ve di st i ll at i o n of wo o d. To day, m et h a n o l i s m ai n ly p r o du c e d i n dust r i a lly by hydr o g e n at i o n of c a r b o n m o n ox i d e.

Tox i c i t y I n g e st i n g as li t t l e as 10 m L (0. 3 4 US f l oz) of p ur e m et h a n o l c a n c aus e p e r m a n e nt b li n dn e s s by d e st r u c t i o n of t h e o pt i c n e r ve.

3 0 m L (1.0 US f l oz) i s p ote nt i a lly f at a l.

T h e m e di a n l et h a l d o s e i s 10 0 m L (3 . 4 US

Got Rum R um ? January 2 0 2 4 - 36

f l oz), i.e., 1– 2 m L / kg b o dy we i g ht of p ur e m et h a n o l. T h e r efe r e n c e d o s e f o r m et h a n o l i s 0. 5 m g / kg i n a day. Tox i c ef fe c t s b e g i n h o ur s af te r i n g e st i o n, a n d a nt i d ote s c a n of te n p r eve nt p e r m a n e nt da m a g e.

B e c aus e of i t s s i m i l a r i t i e s i n b ot h a p p e a r a n c e a n d o d o r to et h a n o l (t h e a l c o h o l i n b eve r a g e s), i t i s di f f i c ult to di f fe r e nt i ate b et we e n t h e t wo; su c h i s a l s o t h e c as e w i t h d e n at ur e d a l c o h o l, adulte r ate d li qu o r s o r ve r y l ow - qu a li t y a l c o h o li c b eve r a g e s.

Aroma •

M et h a n o l h as a c l e a n a l c o h o li c a r o m a, a lm o st i n di st i n g ui s h a b l e f r o m t h at of et h a n o l.

•

Fo r m a l d e hyd e h as a st r o n g, r e s i n like s m e ll, s o m et i m e s d e s c r i b e d as “ p i c k l e - like”

•

M et hy l Fo r m ate h as a f r ui t y a r o m a, s i m i l a r to p lum s o r c h e r r i e s.

Li m i t i n B eve r a g e s

I n t h e US A , t h e Fo o d a n d D r u g Adm i ni st r at i o n (FDA) h as e st a b li s h e d a “ s afe l eve l ” of m et h a n o l at 0. 3 5% v/ v i n f r ui t b r a n dy (FDA Adm i ni st r at i ve G ui d e s 74 01.01 a n d 1701.01). T h e Ta x a n d Tr ad e B ur e au ( T T B) us e s t hi s t h r e s h o l d f o r a ll di st i ll e d s p i r i t s.

G o t Ru m ? J a n u a ry 2 0 2 4 - 3 7

Got R um ? January 2 0 2 4 - 38

RUM IN

JANUARY

G o t Ru m ? J a n u a ry 2 0 2 4 - 3 9

January Through The Years 1474 - 23 year-old Christopher Columbus begins entertaining the possibility of a westward passage to Cathay (China). The young navigator uses projections made by German mathematicians and Italian mapmakers at Sangres to revive the ancient Greek knowledge

1474

1524

1526 - First shipments of Brazilian sugar leave to Europe.

Got Rum R um ? January 2 0 2 4 - 40

1609 - The Virginia colony declines in population to 67 by January as food stocks run low despite the introduction of carrots, parsnips and turnips.

1574

1624

1623 - Sir Thomas Warner establishes the first English colony in the West Indies on the island of St. Kitts.

1799 - Friedrich Wilhelm III of Prussia receives a loaf of beet sugar from Berlin chemist Franz Karl Achard and is persuaded to provide land and financing to Achard to continue his work with sugar beets in Silesia.

1662 - Catherine da Braganza introduces to the London court the Lisbon fashion of drinking tea. Sugar demand increases as a result.

1674

1724

1774

1795 - The Royal Navy orders lime juice rations aboard all vessels after the fifth or sixth week at sea, following confirmation last year of James Lind’s theory that citrus juice is an anti scorbutic. The juice is usually combined with the rum ration.

G o t Ru m ? J a n u a ry 2 0 2 4 - 4 1

Rum in the news

by M ike Kun et ka

MO N TA N YA D ISTILLE R S

T h e s e a r e t h e m o s t r e c e nt a n d n o tew o r t hy h e a d l i n e s i n t h e r u m i n d u s t r y. I f yo u wa nt u s t o s h a r e yo u r n ew s w i t h o u r r e a d e r s , p l e a s e s e n d m e a n e m a i l t o: M i ke @ g o t r u m .c o m.

Got R um ? January 2 0 2 4 - 42

A f t e r 15 ye a r s o f b r e a k i n g b a r r i e r s , e d u c a t i n g , a n d c h a n g i n g p e r c e p t i o n s , M o n t a nya D i s t i l l e r s f o u n d e r a n d o w n e r K a r e n H o s k i n h a s s o l d t h e ve n e r a b l e A m e r i c a n R u m b r a n d t o C RN Ve n t u r e s , a t e a m w i t h d e e p t i e s t o t h e c o m p a ny. T h e n e w o w n e r s h i p g r o u p, consisting of current Head Distiller Megan Campbell, H o u s t o n - b a s e d B r a n d S t r a t e g i s t S e a n W. R i c h a r d s a n d f o r m e r H e a d D i s t i l l e r a n d O p e r a t i o n s L e a d Re n é e N e w t o n , p l a n s t o b u i l d o n M o n t a nya’s r o c k- s o l i d f o u n d a t i o n o f ex p l o r a t i o n , s u s t a i n a b i l i t y, d i ve r s i t y, and community engagement while continuing its production of award-winning rums with respect to i t s h i g h - m o u n t a i n l e g a c y. Fo u n d e r K a r e n H o s k i n ex p r e s s e d c o n f i d e n c e i n t h e n e w o w n e r s h i p, s t a t i n g , “ I h ave s p e n t my f i f t e e n - ye a r d i s t i l l e r y c a r e e r a d vo c a t i n g f o r b e t t e r e q u i t y a n d d i ve r s i t y i n t h e s p i r i t s i n d u s t r y. T h e s e b u ye r s r e p r e s e nt o n e o f t h e m o s t d i ve r s e a n d p o w e r h o u s e o w n e r t e a m s i n c r a f t s p i r i t s h i s t o r y t o d a t e. T h ey a r e s o m e o f t h e s m a r t e s t a n d m o s t c a p a b l e p e o p l e I c o u l d eve r c h o o s e t o t a ke t h e h e l m . I a m s o exc i t e d t o s e e w h a t t h ey w i l l d o t o g e t h e r t o ke e p t h e l e g a c y o f M o n t a nya D i s t i l l e r s v i b r a n t a n d t o t a ke t h e b r a n d t o n e w h e i g h t s w h i l e r e t a i n i n g i t s va l u e s a n d c u l t u r e.” T h e d e c i s i o n t o p u r c h a s e M o n t a nya D i s t i l l e r s w a s p e r s o n a l f o r N e w t o n a n d

Campbell, a culmination of their shared passion for c r a f t d i s t i l l i n g a n d 12 ye a r s o f h a r d w o r k p r o d u c i n g exc e p t i o n a l s p i r i t s u n d e r H o s k i n . C a m p b e l l s t a t e s , “ We a r e r e a d y t o l e a d w i t h a b l e n d o f t r a d i t i o n a n d i n n ova t i o n . A s I e m b a r k o n t h i s j o u r n ey w i t h ex p e r t i s e i n p r o d u c t i o n , I h a r m o n i ze c r a f t i n g s p i r i t s w i t h s c i e n c e a n d a r t i n m i n d. T h i s t r i o o f n e w o w n e r s h i p i s f u e l e d by a p a s s i o n f o r exc e l l e n c e a n d a d e d i c a t i o n to craf ting moments that linger in the hear t. “ New ton, w h o s e h i s t o r y w i t h M o nt a nya g o e s b a c k eve n f u r t h e r, e c h o e d, “ Te n ye a r s a g o, I n eve r i m a g i n e d I ’d b e t h e o w n e r o f M o nt a nya D i s t i l l e r s . Fr o m l e a d i n g eve n t s and managing the tasting room to holding the title of H e a d D i s t i l l e r, I ’ ve j o u r n eye d t h r o u g h a l m o s t eve r y d e p a r t m e n t o f t h i s i nt e r n a t i o n a l c o m p a ny. G r o w i n g u p w i t h M o nt a nya h a s b e e n a d r e a m c o m e t r u e, a n d n o w, a s a n o w n e r, I a m t h r i l l e d t o w o r k a l o n g s i d e M e g a n a n d S e a n . I a m exc i t e d t o c o nt i n u e t h e l e g a c y w e’ ve b u i l t , s t e e r i n g M o nt a nya D i s t i l l e r s t o w a r d a n eve n b r i g h t e r f u t u r e.” R i c h a r d s , w h o w a s i nt r o d u c e d t o t h e t w o t h r o u g h H o s k i n a n d b r i n g s 2 0 ye a r s o f b r a n d a n d c u l t u r a l m a r ket i n g ex p e r i e n c e t o t h e m i x , a d d s , “ O u r t e a m p o s s e s s e s a we a l t h o f k n o w l e d g e, s p a n n i n g d i s t i l l a t i o n , p r o d u c t i o n , m a r ket i n g , a n d a g r i c u l t u r e, w h i c h p o s i t i o n s u s w e l l f o r o u r j o u r n ey a h e a d. I a m h o n o r e d t o p l ay a p a r t i n s h a p i n g M o nt a nya’s f u t u r e n a r r a t i ve a l o n g s i d e M e g a n a n d Re n é e. E x p a n d i n g our reach and engaging both our long-standing s u p p o r t e r s a n d n e w a u d i e n c e s , w h i l e c o nt r i b u t i n g t o t h e s t o r y o f t h i s u n i q u e l y A m e r i c a n r u m .” H o s k i n f o l l o we d u p w i t h , “A l o t o f p e o p l e h ave a s ke d m e i f t h i s f e e l s b i t t e r s w e et a f t e r g i v i n g my l i f e’s b l o o d t o t h i s c o m p a ny. I t d o e s n’ t . I t f e e l s 10 0 % s we et . I am so pleased to hand the torch to these amazing f o l k s . I t b r i n g s my p e r s o n a l g o a l s f u l l c i r c l e a n d i t w i l l b e g r e a t f o r M o nt a nya .” T h e n e w o w n e r s’ p l a n f o r t h e f u t u r e i n c l u d e s a r e n e we d f o c u s o n c o m m u n i t y e n g a g e m e n t , c o l l a b o r a t i ve p a r t n e r s h i p s , i n c r e a s e d p r o d u c t i o n w i t h i n n ova t i ve n e w ex p r e s s i o n s , a n d l i m i t e d - e d i t i o n r e l e a s e s . C o nt i n u o u s l y i n n ova t i n g w h i l e r e m a i n i n g t r u e t o M o nt a nya’s c u l t u r e a n d f o u n d i n g p r i n c i p l e s , t h ey a r e c o m m i t t e d t o c o n s i s t e nt l y d e l i ve r i n g a w a r d - w i n n i n g , s u p e r- p r e m i u m rum to the public.

“A s t h e n e w p r o p r i et o r s , we h o p e yo u w i l l c o nt i n u e t h i s j o u r n ey w i t h u s i n r e d e f i n i n g t h e s t o r i e d h i s t o r y o f A m e r i c a n R u m , a t e l eva t i o n ! ” h t t p s: // w w w. m o nt a nya r u m .c o m / FA I R FIEL D S R U M OF THE A ME R ICA S Fa i r f i e l d s R u m o f t h e A m e r i c a s , f o u n d e d by e n t r e p r e n e u r s Fr a n k K l e i n a n d J oy B r a n f o r d, recently released their f irst bottling of rum made from ingredients sourced throughout the Americas.

Fa i r f i e l d s f i r s t r e l e a s e o f f e r s a d r y, l i g h t a n d r e f r e s h i n g r u m a s a n evo l u t i o n o f r u m f o r r u m d r i n ke r s a n d a n e w g o - t o - s p i r i t a l t e r n a t i ve f o r t e q u i l a a n d vo d k a d r i n ke r s . T h e f o u n d e r s a n d t e a m p a i n s t a k i n g l y w o r ke d t o c r e a t e a u n i q u e b l e n d o f agricole and molasses distillations to produce a sippable rum that is also great in craf t cocktails.

Fa i r f i e l d s u s e s t h e t a g l i n e ‘ i f yo u l i ke yo u r t e q u i l a , yo u w i l l l ove o u r r u m .’

“ O u r v i s i o n w a s t o c r e a t e a r u m w h e r e yo u c o u l d just smash some fruit or citrus on the bottom of a g l a s s (o r n o t), a d d i c e a n d d r i n k w i t h f r i e n d s o r j u s t m a ke a s i m p l e t h r e e i n g r e d i e n t c o c k t a i l . A d a i q u i r i was a margarita with rum before a margarita was a m a r g a r i t a a n d w e a r e g o i n g b a c k t o t h o s e r o o t s ,” s t a t e s Fr a n k K l e i n , C o - Fo u n d e r a n d C EO. K l e i n c o n t i n u e s , “J oy B r a n f o r d , my b u s i n e s s p a r t n e r i n t h i s j o u r n ey, w a s b o r n i n S t . L u c i a , a n d r a i s e d i n B r o o k l y n . W h e n w e w o r ke d l o n g h o u r s i n t h e h o t e l business, we drank a lot of post-shif t rum from all ove r t h e w o r l d. We d r e a m e d o f m a k i n g a d r y r u m m a d e i n t h e US A , c r e a t e d f r o m i n g r e d i e nt s s o u r c e d from the Americas and that was clear as rainwater w i t h a r e f r e s h i n g l y c r i s p t a s t e. We b e l i eve q u a l i t y r u m , w i t h a l l i t s c o m p l ex i t i e s a n d n u a n c e s , s h o u l d g o t o e t o t o e w i t h t e q u i l a a n d vo d k a f o r b e i n g a g o - t o - s p i r i t . Fa i r f i e l d s R u m o f t h e A m e r i c a s i s already garnering high praise from those in the k n o w. R ya n M a g a r i n , Fo u n d e r o f Av i a t i o n G i n a n d a r u m a n d s p i r i t s d i s t i l l e r r ave d: “ Yo u l a n d e d a g r e a t b a l a n c e w i t h a f r e s h l i g h t r u m o f c o m p l ex i t y a n d e a sy d r i n k a b i l i t y. H a r d b a l a n c e t o g e t a n d yo u d i d i t . C o n g r a t s o n t h a t .”

Owner and acclaimed chef o f r e s t a u r a n t 2 9 M a r k l e C t , D a m o n S a w ye r, a d d s: “ Fa i r f i e l d s i s a g r e a t r u m f o r o u r c l i e n t s w h o w a n t a s m o o t h ye t f l avo r f u l r u m f o r c o c k t a i l s o r a c l e a r s p i r i t t o e n j oy o n t h e r o c k s .” w w w. r u m o f t h e a m e r i c a s .c o m S A N TA TE R ES A S a n t a Te r e s a p r o u d l y d e b u t e d i t s l a t e s t a d c a m p a i g n , “ G r e a t R u m , G r e a t e r P u r p o s e,” f o r t h e f i r s t t i m e g e t t i n g t o t h e h e a r t o f t h e t r a n s f o r m a t i o n a l j o u r n ey i n t e g r a l t o S a n t a Te r e s a’s m i s s i o n . T h r o u g h a c a p t i va t i n g v i s u a l ex p l o r a t i o n o f t h e m e t i c u l o u s p r o c e s s b e h i n d c r a f t i n g t h e f a m i l y - o w n e d b r a n d ’s renowned triple -aged Solera rum and ongoing work through Project Alcatraz, a social reintegration p r o g r a m r u n t h r o u g h t h e “ Fu n d a c i ó n S a n t a Te r e s a ,” t h e c a m p a i g n s e r ve s a s a t e s t a m e n t t o t h e b r a n d ’s d e d i c a t i o n t o exc e p t i o n a l r u m c r a f t s m a n s h i p a n d m e a n i n g f u l s o c i e t a l i m p a c t . D i r e c t e d by a w a r d w i n n i n g c i n e m a t o g r a p h e r a n d d i r e c t o r, M a t t B e n d o, a n d f e a t u r i n g Ve n e z u e l a n a c t o r a n d d i r e c t o r, C é s a r M a n z a n o, t h e n e w c a m p a i g n , s h o t e n t i r e l y a t t h e H a c i e n d a S a n t a Te r e s a i n Ve n e z u e l a’s A r a g u a Va l l ey, h i g h l i g h t s t h e a r t i s t r y b e h i n d t h e c r e a t i o n o f t h e s i n g l e e s t a t e r u m a n d t h e key f i g u r e s w h o embody the spirit of resilience and transformation t h a t d e f i n e s S a n t a Te r e s a . T h i s i n c l u d e s M a s t e r D i s t i l l e r, N a n c y D u a r t e, a n d A n t h e r H e r r e r a , o n e o f t h e m a ny ex- g a n g m e m b e r s w h o s e l i f e w a s c h a n g e d by S a n t a Te r e s a’s P r o j e c t A l c a t r a z p r o g r a m a n d w h o r e c e n t l y l e d t h e A l c a t r a z R u g by C l u b t o w i n t h i s ye a r ’s N a t i o n a l R u g by C l u b L e a g u e c h a m p i o n s h i p. “ S a n t a Te r e s a’s m i s s i o n h a s a l w ay s b e e n t o s h o w c a s e t h e b e s t o f Ve n e z u e l a t o t h e w o r l d. N o t o n l y d o w e t a ke i m m e n s e p r i d e i n t h e transformational solera process that creates our t r i p l e - a g e d a w a r d - w i n n i n g S a n t a Te r e s a 17 9 6 r u m , w e a r e a l s o p r o u d o f t h e l a s t i n g i m p a c t S a n t a Te r e s a h a s h a d o n t h e c o m m u n i t y,” s ay s A l b e r t o Vo l l m e r,

G o t Ru m ? J a n u a ry 2 0 2 4 - 4 3

C EO o f S a n t a Te r e s a R u m . “ T h e n e w c a m p a i g n a l l o w s u s t o s h o w a l l s i d e s o f w h o S a nt a Te r e s a i s a s a c o m p a ny a n d w h a t d r i ve s u s t o c o nt i n u e the legacy generations from our founding and for g e n e r a t i o n s t o c o m e.” C e nt r a l t o t h e c a m p a i g n i s t h e p r o f o u n d c o m m i t m e nt t o f o s t e r i n g p o s i t i ve c h a n g e t h r o u g h S a nt a Te r e s a’s u nw ave r i n g s u p p o r t f o r P r o j e c t A l c a t r a z , a n i n i t i a t i ve t h a t s e r ve s a s a channel of hope for those seeking redemption and a f r e s h s t a r t t h r o u g h a c o m b i n a t i o n o f vo c a t i o n a l t r a i n i n g , p syc h o l o g i c a l a s s i s t a n c e, a n d t h e u n ex p e c t e d s p o r t o f r u g by. S i n c e i t s l a u n c h i n 2 0 0 3 , P r o j e c t A l c a t r a z h a s p r ov i d e d s o c i a l r e h a b i l i t a t i o n and career oppor tunities at the Hacienda Santa Te r e s a t o m o r e t h a n 2 0 0 ex- g a n g m e m b e r s a n d p r ov i d e d e d u c a t i o n o p p o r t u n i t i e s t o m o r e t h a n 2 , 0 0 0 yo u t h p a r t i c i p a nt s t h r o u g h P r o j e c t A l c a t r a z ’s yo u t h p r eve n t i o n p r o g r a m . S i n c e 2 013 , P r o j e c t A l c a t r a z ’s m et h o d o l o g y h a s b e e n i m p l e m e n t e d a c r o s s 3 4 p e n i t e nt i a r y c e nt e r s i n Ve n e z u e l a , s p r e a d i n g t h e m i s s i o n o u t s i d e o f t h e H a c i e n d a’s t e r r i t o r y a n d ex p a n d i n g c a r e e r o p p o r t u n i t i e s t o t h e g r e a t e r Ve n e z u e l a n c o m m u n i t y. “ G r e a t R u m , G r e a t e r P u r p o s e” a s s et s w i l l g o l i ve D e c e m b e r 1s t a c r o s s b r a n d - o w n e d p l a t f o r m s i n c l u d i n g Fa c e b o o k a n d I n s t a g r a m . h t t p s: // w w w. s a nt a t e r e s a r u m .c o m / RHUM JM L a s t m o nt h R h u m J M i nt r o d u c e d L’A t e l i e r d e s Rhums, a trio of Mar tinique rhum agricoles, aged b et we e n o n e a n d t h r e e ye a r s , c o n c e p t u a l i z e d a n d s k i l l f u l l y c r a f t e d by M a s t e r B l e n d e r K a r i n e L a s s a l l e.

H e r v i s i o n f o r t h i s r a n g e w a s t o i d e nt i f y t h r e e u n i q u e c h a r a c t e r i s t i c s i n h e r e nt l y p r e s e nt a n d s p e c i f i c t o the terroir of Rhum J.M and highlight them through b a r r e l m a n i p u l a t i o n . R h u m J M ’s o n - s i t e c o o p e r a g e a l l o w s t h e o p p o r t u n i t y t o ex p e r i m e nt w i t h d i f f e r e n t c h a r l eve l s a n d w h e n c o m b i n e d w i t h a va r i e t y o f b a r r e l c a p a c i t i e s , w o o d t y p e s , a n d K a r i n e’s ex p e r t blending capabilities, she was able to create three o u t s t a n d i n g a n d c o m p l et e l y d i f f e r e nt r h u m s . O f f e r e d exc l u s i ve l y by M i x i n g G l a s s & M a r ket , t h i s p a c k o f t h r e e c o m e s w i t h a b o t t l e o f e a c h J a r d i n Fr u i t é, Ép i c e s C r é o l e s a n d Fu m é e Vo l c a n i q u e.

J a r d i n Fr u i t é i s a r h u m a g r i c o l e a g e d f o r 24 m o n t h s i n Fr e n c h a n d A m e r i c a n O a k b a r r e l s o f va r y i n g c h a r t y p e. I t i s b o t t l e d a t A BV 42 % a n d p r e s e nt s t h e r i c h a n d f r u i t y s i d e o f A g r i c o l e. É PI C ES C R ÉOLES i s a r h u m a g r i c o l e a g e d a m i n i m u m o f 3 ye a r s i n Fr e n c h a n d A m e r i c a n O a k b a r r e l s o f d i f f e r e nt c a p a c i t i e s a n d c h a r l eve l s chosen specif ically to highlight the inherent spicy q u a l i t y o f t h e o a k . B o t t l e d a t 4 6 % A BV. F UM É E VOLC A NI Q UE i s a r h u m a g r i c o l e a g e d 12 t o 14 m o nt h s i n B o u r b o n b a r r e l s t h a t h ave r e c e i ve d a n “ ex t r e m e” c h a r t r e a t m e nt a t t h e R h u m J . M d i s t i l l e r y ’s o n - s i t e c o o p e r a g e. T h i s b l e n d i s s w e e t a n d c a p t i va t i n g w i t h a r o m a s o f s a l t e d c a r a m e l a n d a p o we r f u l s m o k i n e s s . I t i s b o t t l e d a t 4 9 % . h t t p s: // w w w. r h u m - j m .c o m /e n / , h t t p s: //m i x i n g g l a s s a n d m a r ket .c o m /

Got R um ? January 2 0 2 4 - 44

EL D O R A D O I n a Fa c e b o o k p o s t , E l D o r a d o r e c e n t l y m e n t i o n e d a n e w 18 Ye a r r u m , a g e d i n B o u r b o n a n d O l o r o s o S h e r r y c a s k s . Fr o m w h a t I h ave b e e n a b l e t o f i n d , it is a blend of column and pot still rums distilled f r o m m o l a s s e s i n DDL’s En m o r e w o o d e n C o f f ey s t i l l ( EH P), Po r t M o u r a n t w o o d e n va t s t i l l ( P M), Ve r s a i l l e s w o o d e n va t s t i l l ( REV ), a n d D i a m o n d C o f f ey s t i l l s (SVW ). I t i s a g e d f o r 15 ye a r s i n ex- b o u r b o n c a s k s a n d 3 ye a r s i n O l o r o s o s h e r r y - s e a s o n e d ex- b o u r b o n c a s k s . I t i s b o t t l e d a t 4 0 % A BV. h t t p s: // t h e e l d o r a d o r u m .c o m / Kō H A N A H a w a i i a n A i r l i n e s r e c e nt l y a n n o u n c e d t h a t m a i n cabin guests can sip on new Kō Hana Rum craf t cocktails, including a tangy Pineapple Daiquiri a n d a r e i m a g i n e d M a i Ta i , b o t h m a d e w i t h f r e s h ingredients and Hawaiian Agricole rum farmed in t h e h e a r t o f O ʻa h u . T h e M a i Ta i i s m a d e w i t h t w o Kō H a n a r u m s , b r i g h t o r a n g e a n d l i m e f l avo r s a n d a hint of orgeat. The Pineapple Daiquiri, a guest f avo r i t e i n t r o d u c e d e a r l i e r l a s t ye a r, i n c l u d e s n o t e s o f f r e s h p i n e a p p l e, l i m e a n d a Kō H a n a w h i t e r u m . “ P r ov i d i n g o u r g u e s t s w i t h a g e n u i n e, u n p a r a l l e l e d H a w a i ʻ i t r ave l ex p e r i e n c e i s w h a t w e d o b e s t , w i t h island-made products the centerpiece of our awardw i n n i n g s e r v i c e a n d h o s p i t a l i t y. We’ ve a d m i r e d K ō Hana Rum since its beginnings and are proud to call t h e m o u r n e w e s t l o c a l p r o d u c t p a r t n e r,” s a i d Re n e e Aw a n a , M a n a g i n g D i r e c t o r o f P r o d u c t D eve l o p m e n t a t H a w a i i a n A i r l i n e s . “A t K ō H a n a , w e h ave a l w ay s cherished the spirit of collaboration with local businesses, but par tnering with Hawaiian Airlines t a ke s o u r c o m m i t m e n t t o a w h o l e n e w a l t i t u d e.

T h i s c o l l a b o r a t i o n n o t o n l y e l eva t e s t h e i n - f l i g h t ex p e r i e n c e b u t a l s o c e l e b r a t e s t h e e s s e n c e o f H a w a i ’i a n d c r e a t e s u n f o r g e t t a b l e m e m o r i e s f r o m d e p a r t u r e t o a r r i va l ,” s ay s T i f f a ny Tu b o n , B r a n d M a n a g e r a t Kō H a n a R u m . h t t p s: // w w w. ko h a n a r u m .c o m / , w w w.

H a w a i i a n A i r l i n e s .c o m /o u r- s e r v i c e s / i n - f l i g h t - s e r v i c e s / d i n i n g - a n d - d r i n ks TE N A N GO R U M S o f i a D e l e o n , n a t i ve G u a t e m a l a n a n d t h e restauranteur behind Central American street f o o d c o n c e p t E l M e r k u r y, a n n o u n c e d t h e l a u n c h o f Te n a n g o R u m . Te n a n g o A ñ e j o R u m h o n o r s D e l e o n’s f a m i l i a l l e g a c y a n d t h e c u l t u r e a n d f l avo r s o f G u a t e m a l a . D e l e o n g r e w u p i n s p i r e d by s t o r i e s of her Great- grandmother distilling Cusha, a t r a d i t i o n a l G u a t e m a l a n m o o n s h i n e, a t h o m e, a n d h a s c r e a t e d Te n a n g o i n h e r h o n o r. A 10 0 % s i n g l e s o u r c e G u a t e m a l a n r u m , Te n a n g o R u m i s a d d i t i ve free and made from Grade A molasses, the dark, s w e e t l i q u i d by p r o d u c t o f m a n u f a c t u r i n g s u g a r c a n e, and is aged in second use American White Oak barrels. It is distilled in the traditional Spanish style method on a column still, allowing for a more f l avo r f u l r u m t h a t t a ke s o n m a j o r c h a r a c t e r i s t i c s f r o m t h e b a r r e l . “ I g r e w u p h e a r i n g s t o r i e s a b o u t my

r eve r e d Ta t a r a b u e l a , a n d h ave a l w ay s f e l t c o n n e c t e d t o h e r. I a m s u r e i t i s w h e r e I g et my e nt r e p r e n e u r i a l spirit!” said Deleon. “It is in her honor that I founded t h e b r a n d w i t h t h e m i s s i o n t o r e s h a p e t h e w o r l d ’s perception of rum and create a lasting impact on t h e l i ve s o f G u a t e m a l a n w o m e n a n d t h e i r f a m i l i e s .

I b e l i eve t h a t c u l t u r e a n d h e r i t a g e s h o u l d b e a t t h e h e a r t o f eve r y s i p, a n d t h a t by h o n o r i n g t h e t r a d i t i o n s o f o u r a n c e s t o r s , we c a n r e d e f i n e t h e r u m l a n d s c a p e.”

A u t h e nt i c a l l y m a d e i n a G u a t e m a l a n d i s t i l l e r y, Te n a n g o i s a n h o m a g e t o f a m i l y, g o o d t i m e s , a n d t h e e n t r e p r e n e u r i a l s p i r i t . T h e r u m i s a ve s s e l f o r c u l t u r a l c e l e b r a t i o n a n d s u s t a i n a b i l i t y, a n d t h e l a u n c h a i m s t o s u p p o r t i n t h e e m p o we r m e nt o f G u a t e m a l a n c o m m u n i t i e s v i a e m p l oy i n g w o m e n a n d c r a f t s p e o p l e t o h a n d - m a ke t h e v i b r a nt c ove r s t h a t a d o r n e a c h b o t t l e. T h e t r a d i t i o n a l M aya n s h e a t h s a r e w ove n o n a t r a d i t i o n a l f o o t l o o m by a G u a t e m a l a n K i k ’c h e’ Wo m e n’s c o - o p t h a t s p e c i a l i ze s i n t h i s c u l t u r a l p r a c t i c e, a n d $ 2 f r o m eve r y b o t t l e s o l d g o e s t o t h e c o - o p’s t r a d e w o r ke r s .

Te n a n g o t a ke s p r i d e i n t h e f a c t t h a t a l l i n g r e d i e n t s o r i g i n a t e f r o m t h e s a m e e nv i r o n m e nt . Eve r y a s p e c t a n d i n g r e d i e n t o f Te n a n g o i s G u a t e m a l a n i n c l u d i n g t h e s u g a r c a n e. T h e q u a l i t y - c o nt r o l l e d f e r m e nt a t i o n , b o t t l i n g a n d a g i n g a l l t a ke s p l a c e i n G u a t e m a l a , m e a n i n g t h a t w h e n yo u d r i n k Te n a n g o, yo u’r e n o t o n l y e n j oy i n g a d e l i c i o u s r u m b u t a l s o o n e w i t h i n t e n t i o n a l l y c h o s e n , h i g h q u a l i t y i n g r e d i e nt s w i t h o u t a ny my s t e r y a d d i t i ve s o r c o l o r i n g s . S o f i a’s s t o r y began with a childhood fascination for creating h o m e m a d e i c e c r e a m , w h i c h q u i c k l y evo l ve d i n t o a s u c c e s s f u l c a t e r i n g c o m p a ny a n d p o p - u p c o n c e p t .

Af ter receiving accolades and a “ Best of Philly ” a w a r d f o r h e r f a s t - c a s u a l C e nt r a l A m e r i c a n s t r e e t f o o d a n d c h u r r o b a r, s h e ex p a n d e d El M e r k u r y t o become a thriving culinar y destination with a mission to uplif t Guatemalan women ar tisans. h t t p s: // w w w.t e n a n g o r u m .c o m / A N GOST U R A O n D e c e m b e r 1s t , 2 0 2 3 , A n g o s t u r a ® s u f f e r e d fire damage to an area of its premises that does n o t i nvo l ve t h e m a i n r u m p r o d u c t i o n . T h e a r e a af fected was one of the botanical storage areas for bitters production. Staf f on duty at the time w o r ke d t i r e l e s s l y a n d a s s i d u o u s l y t o c u r t a i l t h e s p r e a d o f t h e f i r e. I n a s t a t e m e nt s h a r e d w i t h t h e m e d i a , A n g o s t u r a ex p r e s s e d t h a n ks t o eve r yo n e w h o c o n t r i b u t e d t o t h e f i r e b e i n g c o nt a i n e d q u i c k l y. “ We w i s h t o t h a n k t h e C h i e f Fi r e O f f i c e r, A r n o l d B r i s t o, and his dedicated team for their sterling ef for t to c o n t a i n t h e f i r e. We ex t e n d o u r d e e p e s t g r a t i t u d e t o t h e d e d i c a t e d e m p l oye e s a n d t h e b r ave f i r e f i g h t e r s whose ef f iciency and quick response ensured the s a f e t y o f eve r yo n e i nvo l ve d. T h e i r c o m m i t m e nt t o s a f e t y a n d p r o f e s s i o n a l i s m i n t h e f a c e o f a d ve r s i t y i s t r u l y c o m m e n d a b l e.”

T h e s t a t e m e n t a l s o r e i n f o r c e d t h e c o m p a ny ’s p o s i t i o n that business operations, including sales, will continue as normal. “ O u r p r o d u c t i o n p r o c e s s e s r e m a i n u n a f f e c t e d, a n d we a s s u r e o u r c u s t o m e r s a n d p a r t n e r s o f

o u r c o m m i t m e n t t o u n i n t e r r u p t e d s e r v i c e. A s w e c o n t i n u e t o i nve s t i g a t e, o u r p r i o r i t y r e m a i n s t o b e t h e s a f e t y o f o u r e m p l oye e s a n d t h e c o m m u n i t y,” A n g o s t u r a s a i d.

In other news, Angostura announced the release o f a l i m i t e d - e d i t i o n r u m , S y m p h o ny. I t i s a n exq u i s i t e c a s k- a g e d t r i b u t e t o t h e e n d u r i n g l e g a c y o f a r t i s t r y, c r a f t s m a n s h i p a n d e l e g a n c e t h a t h a s def ined Angostura Rums for generations. Angostura d e s c r i b e s S y m p h o ny 2 0 2 3 a s h av i n g a p a l a t e w i t h p r o m i n e nt t r e a c l e n o t e s , g r a c e f u l l y a c c o m p a n i e d by t h e e m b r a c e o f r i c h , t o a s t e d o a k . I t s s m o o t h a n d ve l ve t y t ex t u r e b e c ko n s i n d u l g e n c e, l e a d i n g t o a r e m a r k a b l y e n d u r i n g f i n i s h t h a t l e ave s a l i n g e r i n g , fruit-infused af ter taste reminiscent of the f inest rum ex p e r i e n c e s . h t t p s: // w w w. a n g o s t u r a .c o m / K U LE A N A Ku l e a n a w i l l i s s u e i t s f i r s t l i m i t e d r e l e a s e, a n a g e d ve r s i o n o f t h e i r H a w a i i a n R u m A g r i c o l e. I t i s distilled from fresh-pressed, heirloom Hawaiian S u g a r c a n e a n d t h e n a g e d a m i n i m u m o f 18 m o n t h s in second-and-third-fill Cognac barrels. It will only b e ava i l a b l e a t t h e Ku l e a n a R u m S h a c k i n Wa i ko l o a Village on the Big Island of Hawaii. There will be a k i c k- o f f c e l e b r a t i o n a t t h e R u m S h a c k o n J a n u a r y 6 t h , f r o m 3 t o 5 P M . A t t e n d e e s c a n e n j oy a s m a l l b i t e c r e a t e d by C h e f R y s e n B e l l o, a s w e l l a s t h e Evo l u t i o n o f t h e H a w a i i a n R u m A g r i c o l e F l i g h t f e a t u r i n g f r e s h kō s t a l k s , p r e s s e d kō j u i c e, a w a r d w i n n i n g H a w a i i a n R u m A g r i c o l e, a n d f i n i s h i n g o f f w i t h t h e h i g h l y a nt i c i p a t e d A g e d H a w a i i a n R u m A g r i c o l e. h t t p s: // k u l e a n a r u m .c o m / k u l e a n a - r u m - s h a c k / B O D EG A S PA P I A ME N TO Pa p i a m e n t o C a r i b b e a n C a r n i va l R u m i s a d i s t i n c t i ve b l e n d t h a t c a p t u r e s t h e v i b r a n t a n d f e s t i ve a t m o s p h e r e o f t h e C a r i b b e a n i n eve r y s i p. T h i s n e w, l i m i t e d - e d i t i o n r u m h a s b e e n a g e d f o r 8 ye a r s i n a combination of old and new world barrels, creating a s m o o t h a n d r e f i n e d t a s t e t h a t ’s p e r f e c t f o r cocktails. Exper tly craf ted with a unique selection o f a g e d a l c o h o l s , Pa p i a m e n t o C a r i b b e a n C a r n i va l R u m b o a s t s a r i c h a n d c o m p l ex f l avo r p r o f i l e.

C a r n i va l w o n a G o l d M e d a l , a B e s t i n S h o w M e d a l a n d R u m o f t h e Ye a r M e d a l a t t h e 2 0 2 3 L o n d o n S p i r i t s C o m p e t i t i o n . Pa p i a m e n t o’s o t h e r r u m , A r u b a Style has won awards at the International Sugar Cane Spirits Competition, the International Wine & S p i r i t s C o m p e t i t i o n , t h e Fr a n c i s c o Wo r l d S p i r i t s C o m p e t i t i o n , t h e N e w Yo r k I n t e r n a t i o n a l S p i r i t s C o m p e t i t i o n a n d t h e B a r t e n d e r S p i r i t s Aw a r d s .

B o d e g a s Pa p i a m e n t o d e r i ve s i t s n a m e f r o m t h e Pa p i a m e nt o l a n g u a g e, n a t i ve t o t h e A B C i s l a n d s: A r u b a , B o n a i r e a n d C u r a ç a o. I t o r i g i n a t e d f r o m a fusion of cultures and heritage unique to the i s l a n d s , i n c l u d i n g We s t - A f r i c a n C r e o l e, S p a n i s h , Po r t u g u e s e, En g l i s h , D u t c h a n d d i s t i n c t i ve w o r d s f r o m t h e A r a w a k n a t i ve s w h o i n h a b i t e d t h e a r e a b e f o r e t h e c o n q u e s t . h t t p s: //p a p i a m e nt o r u m .c o m /

G o t Ru m ? J a n u a ry 2 0 2 4 - 4 5

The Sweet Business of Sugar

Got R um ? Ja January n u a ry 2024 2 0 2 4 - 46 46

Mexico

Re g a r dl e s s of di st i ll at i o n e qui p m e nt , fe r m e nt at i o n m et h o d, a g i n g o r b l e n di n g te c hni qu e s, a ll r um p r o du c e r s h ave o n e t hi n g i n c o m m o n: su g a r c a n e.

W i t h o ut su g a r c a n e we wo ul d n ot h ave su g a r m i ll s, c o unt l e s s f a r m e r s wo ul d n ot h ave a p r of i t a b l e c r o p a n d we wo ul d n ot h ave r um!

G o t Ru m ? J a n u a ry 2 0 2 4 - 4 7

Got R um ? January 2 0 2 4 - 48

G o t Ru m ? J a n u a ry 2 0 2 4 - 4 9

Got R um ? January 2 0 2 4 - 50

G o t Ru m ? J a n u a ry 2 0 2 4 - 5 1

Got R um ? January 2 0 2 4 - 52

G o t Ru m ? J a n u a ry 2 0 2 4 - 5 3

Got R um ? January 2 0 2 4 - 54

G o t Ru m ? J a n u a ry 2 0 2 4 - 5 5

Got R um ? January 2 0 2 4 - 56

G o t Ru m ? J a n u a ry 2 0 2 4 - 5 7

Got R um ? January 2 0 2 4 - 58

G o t Ru m ? J a n u a ry 2 0 2 4 - 5 9

CIG A R & R UbyMPhi liPA IRING p I li B a r ake

Got R um ? January 2 0 2 4 - 60

“Cola de Mono” (Monkey Tail) En d of ye ar pair in g s are al ways a c hall e n g e, e sp e c ially af te r l o o k in g at all t h e pair in g s t hr o u g h o ut t h e ye ar, t h e last o ne te n ds to b e t h e m o st m e m o r ab l e o r sp e c i al, eve n t h o u gh it m ay n ot ne c e s s ar ily b e t h e b e st . Fo r t hi s o c c as i o n I de c i de d to p re pare a t y p i c al c o c k t ail we c o nsum e dur in g t hi s s e as o n, it i s c o mm o nly s o l d at gr o c e r y sto re s an d sup e r m ar ket s, but we’re g o in g to m ake it f r o m s c r atc h, w it h a p e r s o nal to uc h.

M

y n a m e i s Ph i l i p I l i B a r a ke, S o m m e l i e r by t r a d e. A s a r e s u l t o f w o r k i n g w i t h s e l e c te d r e s t a u r a nt s a n d w i n e p r o d u c e r s i n C h i l e, I s t a r te d d eve l o p i n g a p a s s i o n for distilled spirits and cigars. As par t of my m o s t r e c e nt j o b, I h a d t h e o p p o r t u n i t y t o v i s i t m a ny C e nt r a l A m e r i c a n c o u nt r i e s , a s we l l a s , r u m d i s t i l l e r i e s a n d t o b a c c o g r o we r s .

B u t my p a s s i o n f o r s p i r i t s a n d c i g a r s d i d n ot e n d t h e r e; i n 2 010 I h a d t h e h o n o r o f r e p r e s e nt i n g C h i l e a t t h e I nte r n a t i o n a l C i g a r S o m m e l i e r C o m p et i t i o n, w h e r e I w o n f i r s t p l a c e, b e c o m i n g t h e f i r s t S o u t h A m e r i c a n t o eve r a c h i eve t h a t f e a t .

Now I face the challenge of impressing t h e r e a d e r s o f “ G o t Ru m? ” w i t h w h a t i s perhaps the toughest task for a Sommelier: d i s c u s s i n g p a i r i n g s w h i l e b e i n g we l l awa r e t h at t h e r e a r e a s m a ny i n d i v i d u a l p r ef e r e n c e s a s t h e r e a r e r u m s a n d c i g a r s i n t h e wo r l d.

I b e l i eve a p a i r i n g i s a n ex p e r i e n c e t h a t s h o u l d n ot b e l i m i te d t o o n l y t w o p r o d u c t s; i t i s s o m et h i n g t h a t c a n b e i n c o r p o r a te d i nt o o u r l i ve s . I hope to help our r e a d e r s d i s c ove r a n d a p p r e c i ate t h e pleasure of tr ying 2023 n ew t h i n g s (o r ex p e r i e n c i n g k n o w n t h i n g s i n n ew way s).

I f yo u s e arc h t h e inte r net , yo u’ll f in d m any di f fe re nt ways to p re pare t h e M o nkey Tai l. T h e bas i c re c ip e c alls fo r Aguar d i ente de V i no (gr ap e w in e di st i llate), but we’ll p re pare o ur s w it h a to uc h of r um, w hi c h I b e li eve wo r ks b et te r.

T h e s e are t h e in gre di e nt s: •

5 0 0 m L Aguar di e nte de V in o.

T h e s e are usually s o l d at 5 0% A BV, but i f yo u c an’t f in d it , subst itute w it h ove r p r o of r um

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25 0 m L W hite Rum

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3 A m e r i c an C of fe e s (2 0 0 m L e ac h c of fe e)

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1 c an of S we ete ne d C o n de ns e d M ilk (2 0 0 m L)

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1 c an of Evap o r ate d M ilk (375 m L)

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1 T bsp. C ac ao (i de ally bit te r)

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5 0 0 m L M ilk

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2 T bsp. Vanilla E x t r ac t

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G r o un d Cinnam o n

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Ag e d Rum (i de ally a ve r y swe et o ne)

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Yo u’ll als o ne e d a lar g e mi x in g b ow l an d a c o lan de r/s i eve

Philip # GRC i g a r Pa i r i n g

G o t Ru m ? J a n u a ry 2 0 2 4 - 6 1

Ph oto c r e di t : @ Ci g a r i li

Got Got Rum R um?? January January 22002244 -- 62 62

Ph oto c r e di t : @ Ci g a r i li

We’ll st ar t by h e at in g up t h e ag uar di e nte, r e m e mb e r t hat yo u c an r e p lac e it w it h ove r p r o of r um. T h e g o al i s to evap o r ate o nly t h e m o st vo lat i l e /ag g r e s s i ve alc o h o ls. A f te r h e at in g it up fo r a c o up l e of minute s, p o ur in t h e w hite r um, al o n g w it h t h e evap o r ate d, swe ete n e d c o n d e ns e d mi lk an d t h e r e m ainin g in g re di e nt s, exc e pt fo r t h e ag e d r um.

Yo u’ll n e e d to st ir t h e mi x c o nst ant ly unt i l it re ac h e s b o i lin g p o int , c o nt inuin g to st ir fo r 3 minute s, t h e n r e m ove f r o m t h e h e at an d l et t h e mi x tur e c o o l d ow n w hil e c o nst ant ly st ir r in g (to avo i d t h e fo r m at i o n of t h e c ust ar d laye r, f r o m t h e mi lk p r o duc t s). O nc e t h e mi x tur e has c o o l e d d ow n, ad d t h e ag e d r um, r e m e m b e r to us e a swe ete n e d o n e. By ad din g t hi s r um last , af te r c o o lin g d ow n t h e mi x ture, t h e alc o h o l f r o m t h e ag e d r um w i ll n ot evap o r ate, ret ainin g it s inte ns it y.

A s a last ste p, m o st p e o p l e f i lte r/st r ain t h e mi x ture into b ot t l e s, w hi c h c an t h e n b e ke pt ref r i g e r ate d. In my c as e, I di d n ot st r ain t h e mi x tur e b e c aus e I wante d to ret ain all t h e f lavo r s.

O nc e I f ini sh e d p r e par in g t h e C o la de M o n o, it was t im e to d e c i d e w hi c h c i g ar to pair it w it h. I n my humi d o r I fo un d a M ote c r i sto O p e n, it was an E ag l e (5 4 x

15 0 mm). T h e O p e n line c an b e e as i ly i de nt i f i e d by t h e s e c o n d c i g ar ban d, w it h a ve r y di st inc t i ve gre e n c o l o r. T h e s e c i g ar s are m ade w it h a lar g e r p r o p o r t i o n of Vo lad o l e ave s, w hi c h all ow t h e c i g ar to bur n m o re e as ily, p reve nt in g t h e m f r o m g o in g o ut w h e n b e in g sm o ke d w hil e p lay in g g o l f. T h e c o nc e pt m ake s s e ns e to m e, eve n t h o u gh I d o n’ t re c all s e e in g m any g o l f c o ur s e s in Cuba.

C o nsum e yo ur C o la de M o n o c hi ll e d an d s e r ve d o n t h e r o c ks. W hil e t h e pair in g i s f ar f r o m a t r adit i o nal o ne, it i s e asy to f in d agre e ab l e f lavo r c o mbinat i o ns.

T h e c i g ar de li ve r s all t h e c las s i c Cuban to bac c o n ote s, inc lu din g bar nyar d an d l e at h e r, w hil e t h e dr ink e nhanc e s t h o s e n ote s w it h t h e c of fe e, c ac ao an d di st inc t i ve ar o m a of c l ove. T h e c o ns i ste nc y i s n ot t h e b e st , but all t h e f lavo r s of fe r a we ll - balanc e d ex p e r i e nc e.

I h o p e t hat yo u c an m ake t hi s pair in g at h o m e, fe e l f re e to adjust t h e re c ip e to yo ur lik in g, gi v in g it yo ur ow n p e r s o nal to uc h. It i s a gre at way to e n d 2 0 2 3 an d to st ar t 2 0 24.

Ch e e r s!

Phi lip I li B ar ake # GRCi g ar Pair in g

G o t Ru m ? J a n u a ry 2 0 2 4 - 6 3

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