"Got Rum?" June 2024

Got Rum? ®

c o N t EN ts June 2024

5 From The e di T or 6-9 The Angel’s s h A re - r um r eviews

10-13 C oo K ing wi T h rum

14-19 T he im B i B er ’ s A lm A n AC

20-23 muse o F mi X olog Y

24-25 T he rum universi TY® li B r A r Y

28-31 The rum his T ori A n

32-37 T he A m AZ ing world o F A l C ohol

38-41 rum in his T or Y

42-45 rum in T he news

46-55 T he swee T B usiness o F sug A r

ot r um? June 2024 - 3

Got Rum? ®

Printed in the u s .A.

A publication of r um r unner Press, i nc. Taylor, Texas 76574 - u s .A.

Tel/Fax +1 (855) rum -T i P s © 2024 by r um r unner Press, i nc. All rights reserved.

June 2024

e ditor and Publisher: luis@gotrum.com

e xecutive e ditor: margaret@gotrum.com

Cigar and r um: philip@gotrum.com

Angel’s s hare: paul@gotrum.com

r um h istorian: marco@gotrum.com

r um in the n ews: mike@gotrum.com

Cooking with r um: sue@gotrum.com

w ebmaster: web@gotrum.com

d irector of Photography: art@gotrum.com

i f you would like to submit news or press releases, please forward them to: news@gotrum.com

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 : s weet Bundle inside s P re A d : g reen s unset

F rom T he edi T or Sugarcane: When Sweet Meets Sour

For centuries, sugarcane, as a crop, has been a driver of economic growth, prosperity, employment, and trade. Alcohol produced from it, refined sugar and residual co-products have also played key roles in many other industries as well.

But sugarcane, like other crops, requires planning and a heavy dose of investment (new equipment purchase, repairs and for fertilizers/pesticides). Failure to properly invest capital results in lower cane yields and, consequently, lower profitability.

Cuba was once the world’s largest sugar exporter but, as reported by m ike Kunetka on page 43, the most recent cane harvest will be the lowest on record since 1900 , forcing the government to import sugar in order to meet its domestic demand.

i t is easy to see the results from the lack of regular investment in the agriculture sector and it is hard to believe that the former sugar capital of the world is now being forced to import sugar to make ends meet. The effect of this deficit will have farreaching consequences throughout Cuba, from food processing plants to pharmaceutical and rum production.

i ’ve mentioned on numerous occasions that the sugarcane industry is in crisis worldwide, with mills struggling to operate profitably and frequent reports of plants closing every year.

m y home state of Texas lost its last remaining sugarcane mill a couple of

months ago, due to lack of access to water along the us - m exico border, stemming from non-compliance by the m exican government of an international treaty that controlled shared access to the water.

Climate change, lack of water and lack of investment are real alarm bells that should be causing nightmares to governments around the world. w e need bright minds and long-term visionaries to turn things around.

m ay our future be sweet again!

l uis Ayala, e ditor and Publisher http://www.linkedin.com/in/rumconsultant

do you want to learn more about rum but don’t want to wait until the next issue of “got rum?”? Then join the “rum lovers unite!” group on linkedin for updates, previews, Q&A and exclusive material.

T he A ngel’ s sh A re

by Paul s enft

m y name is Paul s enft - r um r eviewer, Tasting host, Judge and w riter. m y exploration of r ums began by learning to craft Tiki cocktails for friends. i quickly learned that not all rums are created equally and that the uniqueness of the spirit can be as varied as the locales they are from. This inspired me to travel with my wife around the Caribbean, Central America, and u nited s tates visiting distilleries and learning about how each one creates their rums. i have also had the pleasure of learning from bartenders, brand ambassadors, and other enthusiasts from around the world; each one providing their own unique point of view, adding another chapter to the modern story of rum.

The desire to share this information led me to create www. r umJourney.com where i share my experiences and reviews in the hopes that i would inspire others in their own explorations. i t is my wish in the pages of “ g ot r um?” to be your host and provide you with my impressions of rums available in the world market. h opefully my tasting notes will inspire you to try the rums and make your own opinions. The world is full of good rums and the journey is always best experienced with others.

Cheers!

Atelier Jardin Fruité

r hum J. m Atelier Jardin Fruité is created using fresh sugarcane juice that is fermented using a baker’s yeast within 24 hours of being harvested. i t is then distilled using a Creole column still and aged for 24 months in American and French oak barrels. After the maturation process is complete, the r hum is blended to 42% AB v and bottled.

a ppearance

The tinted 700 ml bottle obfuscates the color of the r hum. The labels provide the basic information about the r hum, presenting a brief marketing statement on the back that does a pretty good job of establishing the expectation of this expression. The bottle is sealed with a red security wrap that secures a plastic screw cap to the bottle.

The liquid has a dark amber color with golden highlights. s wirling the tasting glass creates a thick band that releases fast moving legs down the side of the glass.

Nose

w hen the r hum was poured into the glass, the aroma of floral tropical fruit and wood filled the air. This robust aroma quickly settled, and in the glass, i discovered vanilla, berries, tart fruit, and wisps of wood spice.

Palate

The first sip was way more subtle than i expected it to be considering the robustness of the aroma. The high note of vanilla leads the way immediately followed by mango, tangy lemon, and a berry medley of tart raspberries,

r hum J. m

strawberries, and blueberries. As fruit notes dominate, the vanilla flavor deepens and becomes richer realigning to the midline of the flavor profile introduced a bit of honey to the profile. As the wood notes manifest, they create the baseline of the flavor experience, adding a twist of lightly acidic wood tannins, nutmeg, charr and alcohol to the mix. These notes subdue the sweeter fruit notes in the flavor profile as they linger in a long interesting leaving an alcohol twang behind.

r eview

i became aware of this r hum expression at the 2023 Tales of the Cocktail conference and was intrigued to evaluate it in an isolated tasting environment after really enjoying r hum J. m ’s Terroir v olcanique release last year. This r hum is part of a trilogy of spirits that includes Fumée v olcanique and e pices Créoles that were created for the company’s portfolio as part of their new bar range of products. o verall, the flavor structure is a bit different than other r hum J. m products i have experienced, and the level of complexity was a tad surprising, especially the way the alcohol, vanilla, and wood notes hit and contributed to the overall flavor experience. m oderately priced, it is approachable when looking for a new product to experience. By design, this r hum melds well with other fruit flavors, especially citrusbased drinks, with the berry notes really punching up the cocktail. i will be curious to see what cocktail creators do with this product and what offerings we will see presented in bars and restaurants.

T he A ngel’ s sh A re

by Paul s enft

v enado r um e special s ello de o ro

The v enado rum line is produced at l icorera Zacapaneca in the Quetzaltenango highlands of g uatemala. The same company produces r on Zacapa. This column still rum is aged for 18 months in used American white oak Bourbon cask. i t is filtered and blended to 40% AB v.

a ppearance

The rum is sold in a short-necked 750 ml bottle with a gold plastic screw cap with the word “ e special” around the neck. The labels provide very few details about the rum, but they at least provide the distillery of origin.

The liquid is clear in the bottle and glass. s wirling the rum creates a thick band around the glass that releases several waves of equally thick, fastmoving legs.

Nose

The aroma of the rum leads with a strong honeyed vanilla note that is followed by ethyl alcohol and acetone notes. After the alcohol notes subside, faint mineral notes manifest and quickly fade.

Palate

The palate leads with the sweet aroma note from the aroma, black pepper and alcohol notes pops midpalate followed by acidic oak tannins and light mineral notes. These flavors mingle and form a lightly astringent finish that lingers on the palate.

r eview

i was shopping at a local store and came across this rum. u nfamiliar with it and seeing the distillery of origin i decided to pick it up. m inimally aged rums can be hit and miss depending on who makes it, and my curiosity would not let me pass it up. i found this one to be an interesting flavor experience, but found the astringency and acidity were unexpectedly difficult components of the flavor profile. i added a drop of water and the honey vanilla note from the aroma formed balanced by a chemical laden lemon peel astringency that was not pleasant.

o verall, this rum would be serviceable as a base for any cocktail that had heavier components such as grenadine, that would counter the astringent notes. i found that the rum gives you a little more to work with flavor wise compared to other rums that are at a similar price point. i was simply happy to discover that it had some unique characteristics in the flavor profile and was not a neutral spirit.

i f you enjoy minimally aged s panish style rums, you might enjoy this spirit. i f you do not, i recommend picking something else to try.

COOKING WITH RUM

Bringing the Spirit of the Cane Into the Heart of the Kitchen!

by Chef Susan Whitley

s low c ooker Braised Pork with a r um- o range s auce

i ngredients:

• 2 Tbsp. Turbinado s ugar

• 1 tsp. g round Cinnamon

• ½ tsp. g round n utmeg

• 1 tsp. Allspice Powder

• 3 lbs. Pork s houlder (without rind, fat removed)

• 1 l arge w hite o nion, sliced

• ⅓ C. Orange Marmalade

• ½ C. d ark r um

• ⅓ C. Water

• s alt and Black Pepper, to taste

• 2 Tbsp. Arrowroot

• 1 s mall o range, sliced for garnish

d irections:

1. Combine the sugar cinnamon, nutmeg and allspice together. u se this mixture to coat the meat. Place meat in a large dish and refrigerate for 4 hours (can leave overnight).

2. s lice the onion and place inside the ceramic bowl of your slow cooker. Place the meat on top of the onion.

3. i n a small bowl, mix the orange marmalade, rum and water, then pour the mixture over the meat. Place lid on your slow cooker and set on “low” and cook for 9 hours, or until the meat is very tender.

4. Transfer the meat to a cutting board and over it with foil. l et stand for about 10 minutes before slicing.

5. Transfer the juices from the slow cooker to a small saucepan. s tir in the arrowroot and cook over medium heat until the sauce thickens, about 5 minutes.

6. s erve the meat with the sauce and garnish with orange slices.

Philip i li Barake, “ g ot r um?” magazine’s Rum and Cigar Pairing contributing writer, shared with us in the m ay 2022 issue a delicious cocktail using two rums, one of which is an orange flavored rum. This cocktail will go quite nicely with this month’s recipe. Below is the cocktail recipe:

o range r usty Nail

i ngredients:

• 2 oz. s anta Teresa 1796 r um

• 1 oz. s anta Teresa r hum o range

• ½ oz. s imple s yrup

d irections:

1. Pour all ingredients directly into a r ocks glass and mix thoroughly

2. Add ice and garnish the cocktail with a fresh slice of orange peel, which helps increase the intensity of the orange aromas.

** i f you would like to read Philip’s article, please visit the following link: https://www.gotrum.com/editorials/tobacco--rum/orange-rusty-nail/

Photo credit: soscuisine.com

Imbiber’s The Almanac

a monthly guide for thirsty explorers looking for new reasons to raise their glasses!

The i mbiber’s Almanac - The r um u niversity®

Presented by

Imbiber’s The Almanac June

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

h ere are a few of them!

w rite to us at info@gotrum.com if we missed any!

JUN 2 National m oonshine Day

JUN 3 World c ider Day

JUN 4 National c ognac Day

JUN 12 World g in Day

JUN 14 National Bourbon Day

JUN 19 National m artini Day

Imbiber’s The Almanac

Featured Cocktail: s piced r um Cider (June 3rd)

r um and Apple Cider are frequently combined in hot/warm drinks during the winter holiday season. h ere is a recipe to enjoy this excellent combination of flavors during the hot summer days.

i ngredients:

• 1 ½ oz. s piced r um

• 3 oz. Apple Cider

• 1 oz. Fresh l emon Juice

• 1 tsp. m aple s yrup (preferred) or s imple s yrup

• A dash of o range Bitters

• i ce

• o ptional garnishes: Apple s lices, Cinnamon s ticks, s tar Anise and Brown s ugar for the rim

Directions:

1. Add all the ingredients (except the garnishes) into a cocktail shaker, add a few ice cubes. s hake vigorously for a few seconds and pour into a glass over ice. i f you don’t have a cocktail shaker, you can mix everything in the glass. Just stir it really well and add ice.

2. Add the garnishes and rim the glass with sugar, if desired. e njoy!

th E m U s E of mi X ology

by c ris Dehlavi

h i, my name is Cris d ehlavi, and i have been writing for Got Rum? for almost 8 years. For nearly 20 years, i ran a bar program at the prestigious 4- d iamond o hio restaurant “ m at m iranova.” i t was one of the first craft cocktail bars in Columbus and garnered dozens of awards. The restaurant closed in 2020, and it was then that i made a move from being behind the stick to working as Brand e ducator for d iageo h ospitality Partnership.

i have been committed to mentorship my entire professional life and have been one of the leaders of the Cocktail Apprentice Program at Tales of the Cocktail since 2015. i n 2013 i completed the BA r 5- d ay program, and i am happy to announce that i passed my wse T l evel 3 in s pirits this past fall.

o ne of my proudest moments was being inducted into the d ame h all of Fame in 2016. i hope you enjoy my stories about cocktails and rum!

g ot r um? June 2024 - 20

f og c utter

fog c U tt E r r ead that out loud. Just the name alone takes me to a dark and foggy night on a ship on the open sea with no land in sight. There are many tiki cocktail names that have similar connotations: Painkiller, n avy g rogg, d ark and s tormy- but none are as complex.

The Fog Cutter is a classic cocktail from v ictor “Trader v ic” Bergeron and is a unique drink that uses not only rum but also gin , brandy , and sherry !

A little background on Trader v ic and his sometimes arch enemy d on the Beachcomber:

d on opened the first American tiki bar just after Prohibition ended. v ic Bergeron visited the bar and was so inspired that he revamped his own bar in o akland and purchased over $8,000 worth of Polynesian artifacts from d onn to decorate it. v ic recreated many of d onn’s drinks but the recipes were not easily parted with, so v ic used them as a base and tweaked them to his own taste.

An example is d onn’s “Q.B. Cooler which became v ic’s world famous m ai Tai. v ic also loved the use of lemon in drinks, which is in contrast to d onn Beach, who preferred lime.

The s amoan Fog Cutter, however, was v ic’s original creation, written about in the iconic 1947 Trader Vic’s Bartender’s Guide . At Trader v ic’s, this vintage drink was limited to two per person. i n fact, in his

Bartender’s g uide, he was quoted as saying “ Fog cutter, hell. After two of these you won’t even see the stuff .” m artin Cate, owner of Forbidden Island in Alameda, California, has his own version and has even registered the name on his car license plate, fgc U ttr . This cocktail is a perfect example of the importance of measuring- given the use of rum, gin, brandy, A nd sherry. w hen made correctly all 4 spirits should be present, and the citrus combined with the orgeat adds the classic tropical, complex layers of flavor you expect in this style of drink. There are many variations of this classic, because all of us in the mixing business take an original recipe and change a few ingredients to make it our own. i personally prefer the Trader v ic version but have included a couple of others that are also delicious.

s amoan f og c utter from t rader Vic’s Bartender’s g uide

½ oz. o rgeat s yrup

2 oz. l emon Juice

1 oz. o range Juice

½ oz. d ry g in ½ oz. Brandy

1 ½ oz. l ight Puerto r ican r um

¼ oz. d ry s herry m int, for garnish

Blend all ingredients except sherry in blender with one scoop of shave ice. Pour into mug. Add ice cubes and float sherry. d ecorate with mint and swizzle.

g ot r um? June 2024 - 22

l ost l ake c hicago’s f og c utter r ecipe

1 oz. g in 1 oz. Aged r um ( l ost l ake uses e l d orado 3 Year)

1 oz. Cognac

2 oz. Fresh l ime Juice

1 oz. o rgeat

½ oz. s herry ( l ost l ake uses l ustau e ast i ndia)

½ oz. Curaçao ( l ost l ake uses Pierre Ferrand d ry)

½ oz. s imple s yrup

1 dash Angostura Bitters

Combine all ingredients in a shaker tin with crushed ice and shake hard. s train into tiki mug with more crushed ice, garnish with all things tiki-- flowers, mint, umbrellas.

Difford’s g uide f og c utter r ecipe

1½ oz. Bacardi Carta Blanca s uperior w hite r um

¾ oz. Cognac

½ oz. r utte d ry g in

1½ oz. Fresh o range Juice

½ oz. Fresh l emon Juice

½ oz. g iffard o rgeat s yrup

½ oz. Amontillado s herry

s hake first 6 ingredients with ice, pour into tiki mug or glass, fill with fresh ice and float sherry on top.

r eviews of books related to sugarcane, milling, fermentation, distillation, aging, blending and other topics related to the production or history of rum.

www. r um u niversity.com

r

um h istories:

Drinking

in a tlantic l iterature and c ulture (New World s tudies) by Jennifer Poulos Nesbitt

(Publisher’s r eview) w hen you drink rum, you drink history. m ore than merely a popular spirit in the transatlantic, rum became a cultural symbol of the Caribbean. w hile rum is often dismissed as set dressing in texts about the region, the historical and moral associations of alcohol generally―and rum specifically―cue powerful stereotypes, from touristic hedonism to social degeneracy.

r um h istories examines the drink in anglophone Atlantic literature in the period of decolonization to complicate and elevate the symbolic currency of a commodity that in fact reflects the persistence of colonialism in shaping the material and mental lives of postcolonial subjects.

As a product of the plantation and as an intoxicant, rum was a central lubricant of the colonial economy as well as of cultural memory. d iscussing a wide spectrum of writing, from popular contemporary works such as Christopher m oore’s Fluke and Joseph o ’ n eill’s n etherland to classics by m ichelle Cliff, v. s . n aipaul, and other luminaries of the Caribbean diaspora, Jennifer n esbitt investigates how rum’s specific role in economic exploitation is muddled by moral attitudes about the consequences of drinking. The centrality of alcohol use to racialized and gendered norms guides n esbitt’s exploration of how the global commodities trade connects disparate populations across history and geography. This innovative study reveals rum’s fascinating role in expressing the paradox of a postcolonial world still riddled with the legacies of colonialism. This book is freely available in an open access edition thanks to T ome (Toward an Open Monograph Ecosystem)―a collaboration of the Association of American u niversities, the Association of

u niversity Presses, and the Association of Research Libraries―and the generous support of the Pennsylvania s tate u niversity. https://open.upress. virginia.edu/projects/all

Publisher: u niversity of v irginia Press (February 28, 2022)

l anguage: e nglish

Paperback: 236 pages

is B n -10: 081394659X is B n -13: 978-0813946597

i tem w eight: 12 ounces

d imensions: 6 x 1.25 x 9 inches

your o ne- s top s hop for a ged r ums in Bulk!

• Column- d istilled, Pot- d istilled or Blends

• h igh Congener ( i ncluding h igh e sters), l ow Congener or Blends

• Aged in American or French o ak Barrels

• Aged in r ye w hiskey, Bourbon, Tequila, Armagnac, Port, s herry and w ine Barrels

• s ingle Barrels and s econd Aging/Finish

• d istilled in the us A, Central America, s outh America or in the Caribbean

• o ver 150 m arks/ s tyles Available, plus Custom Blends

• l ow m inimums and Fast Turnaround, w orldwide s hipping www. r umCentral.com

th E r U m historia N

by m arco Pierini

i was born in 1954 in a little town in Tuscany ( i taly) where i still live. i n my youth, i got a degree in Philosophy in Florence and i studied Political s cience in m adrid, but my real passion has always been h istory and through h istory i have always tried to understand the world, and men. l ife brought me to work in tourism, event organization and vocational training, then, already in my fifties i discovered rum and i fell in love with it.

i have visited distilleries, met rum people, attended rum Festivals and joined the r um Family. i have studied too, because r um is not only a great distillate, it’s a world. Produced in scores of countries, by thousands of companies, with an extraordinary variety of aromas and flavors, it is a fascinating field of studies. i began to understand something about sugarcane, fermentation, distillation, ageing and so on.

s oon, i discovered that rum has also a terrible and rich h istory, made of voyages and conquests, blood and sweat, imperial fleets and revolutions. i soon realized that this h istory deserved to be researched properly and i decided to devote myself to it with all my passion and with the help of the basic scholarly tools i had learnt during my old university years.

i n 2017 i published the book “A meri CA n rum – A s hort h istory of r um in e arly America”

i n 2019 i began to run a Blog: www. therumhistorian.com

i n 2020, with my son Claudio, i have published a new book “F ren C h rum – A h istory 1639-1902”.

i am currently doing new research on the h istory of Cuban r um.

his T or Y o F C u BA n rum

19. e L LIBRO D e C u BA 1925 (T he B oo K o F C u BA)

The First w orld w ar disrupted the e uropean sugar beet cultivation while the demand for sugar to manufacture alcohol for war purposes grew enormously, so the price of sugar skyrocketed. This situation gave Cuba a sudden and gigantic bonanza, the cultivation of sugar cane grew enormously, even at the expense of the forest heritage, and money, a lot of money, came to Cuba in the so called ‘ d ance of the m illions’. But then the war ended, in a few years the sugar market returned to normal, prices collapsed, and the island experienced a serious economic crisis.

i n 1924, in the midst of the crisis, e milio r oig de l euchsenring, an influential h avana historian and intellectual, voiced the disappointment of many Cubans in a famous speech titled “ The Very-MuchAlive Colony: Cuba Twenty Two Years After the Republic ” in which he denounced the corruption and violence dominating the young r epublic, too similar in this to the old Colony.

i n a quest for pride and national redemption, to highlight the successes and the great potential of the i sland, the following year r oig de l euchsenring, with a group of intellectuals, industrialists, and

historians, published a luxury, great book “ e l Libro de Cuba Historia, letras, artes, ciencia, agricultura, industria, comercio, bellezas naturales ” (The Book of Cuba …). Bacardí’s contribution to the book is an important piece of the company’s history and mythology and deserves to be read in full. The translation is mine, with a little help from the internet and my family. i left out just a few lists of names and assignments that are of little interest to the reader today. e njoy!

C om PAÑ i A del “ ron BACA rdi ”

Modest Origins

“ i n 1838 – it’s not long before the centenary - when there was not a single well organized industry in the country, except for the buying and selling of slaves, the e nglishman m r. n unes set up in s antiago a humble distillery, with the purpose of taking advantage of molasses in the preparation of spirits that would allow him to compete with those that his other countrymen produced in Jamaica and in m artinique, and to turn into good gold coins the effort of a few years of expatriation.

The installation of the still was poor, rickety, miserable; but m r. n unes, trying today, trying tomorrow, managed to sell his liqueurs in the cities of the e ast first, then in all the island and later to dispatch to e uropean and American markets small shipments, then without any industrial brand that distinguished them.

The phlegmatic e nglish’ business was not growing much, however. o wing to the distilling backwardness of the time, lacking enough capital with which to upgrade it and lacking strong ambition himself, m r. n unes managed his factory with relative success for 24 years, achieving a respectable collection of coins, but without his products successfully crossing the border.

Then came Bacardí

Thus, d on Facundo Bacardí y m assó decided to acquire the modest factory; he was a Catalan as there are many, of clear intelligence, vibrant energy and strong, disciplined, industrious will. i t was the year 1862.

i n this Bacardí Company - where the traditions of its founders are preserved and where, from one generation to the next, the memory of all the things of our predecessors is cultivatedthere are eloquent data on the work performance

of don Facundo during the early days of the reorganization.

As if he guessed - and perhaps he did guess - that his surname was going to be as famous in the world as that of n apoleon, Columbus and m artí, he dedicated himself completely to pursuing the secret that would allow him to make a perfect brandy, something that exceeded everything he knew and could be created, based on molasses.

i t did not take him long to achieve his objective. After a thorough experience, he was able to obtain some distilled, filtered samples, unknown, unique, of a different brandy, of a supreme rum, which was to cover him with glory and wealth in a few years, triumphantly invading all the roundness of the earth. i t was in this way - we confess it with prideand thanks mainly to the inventiveness, the tenacity, and the strength of d on Facundo Bacardí, that r um Bacardi increased his fame, this rum that is in Cuba the third national product, in quality and quantity, with nothing before it but sugar and tobacco. d on Facundo Bacardí was the one who laid the foundations of this industrial brand and this formidable company, which we now direct as his continuators and which constitutes, without

dispute, the industrial entity that gave more prestige and profit to his country, for being entirely creole and being linked to this land totally, spiritually, and economically.

Towards the top

The general plan was laid out, and the route to be followed clearly determined. w hen the first Bacardí passed away, he was replaced by other members of the family, of that family - although it is wrong to say it ourselves - that has given Cuba liberators, artists, men of letters, and, above all, many good people.

e verything was renovated: stills, filters, rectifiers; the building. The last creations of mechanics in the matter of distillation and quality of alcohols, were brought and installed in s antiago, in our house. The demand for r on Bacardí was already so great in Cuba, and abroad; their name was already so famous that every sacrifice and innovation on the part of d on Facundo’s successors was always insufficient.

The fame of Bacardí r um, with its very personal taste, since we had managed to eliminate the defects of the other rums because we had discovered how to make it in the right way; the fame of Bacardi, we repeat, always went hand in hand with the improvements of our h ouse, and sometimes it was ahead of us, for which great reason we spent thirty years of constant renewal, of incessant growth, of fruitful, grandiose development.

i n that era of industrial prosperity, never seen in Cuba, we created the types of rumRon 1873 , Carta Blanca and Carta Oro , that surprised and amazed drinkers all over the world, who since then only seem determined to consume Bacardí.

The Pinnacle of Success

i n truth, there was not and could not be at any time in history, nor in any country, a r um like Bacardí’s. n ot even similar to it. Those that are manufactured outside Cuba, because they do not have the best raw material that exists, which is Cuban sugarcane molasses precisely; and those that in Cuba can be distilled, because they do not possess the secret that our chemists have extracted from s cience and Chance, which allows us to obtain a quintessential rum, exempt from that inevitable taste of tanned leather that all the vulgar rums out there leave in the mouth.

i n all five parts of the world men agree with that statement of ours. That is why r on Bacardí won g old m edals, d iplomas and any other Prizes which have been imagined, at the universal exhibitions in Philadelphia in 1876; Barcelona, 1888; m adrid, 1877; m atanzas, 1881; Paris, 1889 and 1900; Chicago, 1883; Buffalo, 1901; Charleston, 1902; Bordeaux, 1895; s aint l ouis, 1904; h avana, 1911; Panama, 1915, and the last in s an Francisco, California.

i n addition, with r on Bacardí- recommended by the Palace physician - the current and popular King of s pain Alfonso X iii was cured in 1899 of a dangerous flu, whom our product saved from death; and in gratitude, by r oyal d ecree we were named - without asking, as those things are usually done - Providers of the r oyal h ouse. This is also a fact that demonstrates the fullness of our success.

The Great Reforms

After the war, once the r epublic was established, the triumvirate of d on e milio and d on Facundo Bacardí and m oreau and d on e nrique s hueg and Chassin, three figures to whom we owe most of our present splendor, began the great, the bold reforms, that were to turn the Bacardí h ouse into an admirable factory.

They built new office buildings in the manor house; built another palace for the stills; built large and expensive warehouses; installed 150 horsepower boilers, 50,000 liter tanks, huge filters, automatic testers, lavish laboratories; machines for filling bottles and jugs; and selected and mobilized an army of suitable employees to attend to everything, who in the Bacardí h ouse constitute a large family, closely, affectionately identified.

They opened branches in h avana, n orth and s outh America, in e urope, with valuable advertising centers; and the civilized world being no longer sufficient for the spread of Bacardi, they began to penetrate the markets of the e ast, those of o ceania and those of the African colonies, for which we are currently making considerable shipments of our r um, on whose markets, located in all the roundness of the earth, the sun never sets.

The Indispensable Social Reason

g iven the size of the business; having regard to the growing demand for Bacardi rum from all countries, which forced the company to exceed

ot r um? June 2024 - 30

itself and increase its production every day, m r. Bacardí and m r. s chueg understood that the time had come when they could not take care alone of the development of all the energies of the firm and that it was urgent for them to surround themselves with new men to direct and promote the spread of Bacardi.

They soon found them and, so to speak, within the same family. s easoned to the resounding success, to the constant accuracy, m r. Bacardí and s hueg soon selected, within the same staff that they had at their disposal, the persons qualified to help them in their great work, whom, by the way, they could more than compensate for the efforts with which they had contributed over the years to the splendour of the house.

The corporation Compañia Ron Bacardí was then constituted (1919), under the chairmanship of d on e milio - the flag of this company, whose death we will never mourn enough-. w e acquired then the beer and ice factory that is located in the lands of “Jesus Maria ”, to put it under the tutelage and exacting organization of the Bacardí facilities; a high-tonnage steamer and several schooners were purchased for the cabotage transport of the house products; and the technical staff of this great liquor factory was reinforced, so that the factory’s perfect gear, the sales and promotion system of the Ron máximo , did not suffer from a single defect.

A Radical Change

e verything was going smoothly. The facts showed daily that industrial greatness can be achieved in Cuba, as well as in m anchester, l yon or Chicago, whenever you want and know how to work steadily. The Bacardí Corporation was no longer only the creator of the third national product, it was also the best and most powerful Cuban industry, perhaps the largest in l atin America, and was, above all, a positive force of the Cuban nation, a true pride for the l one s tar r epublic.

But death, which we cannot submit in a business plan, however perfect, took away d on e milio Bacardi; and although this sad event would have no consequence for this h ouse in the economic order nor in the triumphal march of its products, the irreparable loss of the illustrious old man, has troubled our soul, depriving us of his fruitful inspirations and his noble advice. And it will take a very long time to fill the void that d on e milio left.

The e conomic Force

The Compañia Ron Bacardí has a capital of 3.500,000 pesos; each year it exports at least half a million Cuban products; owing to its factories only, import items worth 500,000 pesos go through the Customs of the r epublic. These figures do not require a supporter or a lawyer to defend them.

They, by themselves, are enough to prove that in Cuba there are also capable men, and that, when fighting honestly, a Cuban has the right to reach the pinnacle of success. …

The Same Philosophy

This time, in a certain way, death was mocked: because although it deprived us of d on e milio, the mission, the system, the profile of this great enterprise, has not changed in any of its aspects. The same men, led by the supreme experience - well proven - of d on e nrique s chueg, at every hour that passes leave in the history of the e ast and of Cuba a new triumph for r um Bacardí, which, having achieved world reputation, is in all the nations of the earth a free and honorable ambassador of this beloved homeland of ours. n ot in vain does it rub shoulders with kings, mentalities and magnates of all latitudes.

e pilogue

w e did not put forward these data and figures for our own vanity: that would ultimately be legitimate; but we didn’t ask for awards for our work. i t is enough for us that in the mind of each of our compatriots, Ron Bacardí is the only one. w hat we aspire to - with the previous relation of the history of Bacardi - is to serve Cuba, contributing to enhance its opportunities and its name among Cubans and strangers

P os T s C ri PT um

Just one comment: the name and the fundamental role played by the co-founder, French Cuban José l eón Boutellier, disappeared entirely from the corporation mythopoietics. A damnatio memoriae that, as far as i know, continues until today.

m arco Pierini

by

Presented

WORLD

ALCOHOL of The Amazing

Join us as we explore the fascinating world of alcohols, their aldehydes, carboxylic acids, esters and much more.

WORLD ALCOHOL of The Amazing

Definition

The term Alcohol , refers to any of a class of organic compounds characterized by one or more hydroxyl (―OH) groups attached to a carbon atom of an alkyl group (hydrocarbon chain).

Alcohols may be considered as organic derivatives of water ( h 2 o ) in which one of the hydrogen atoms has been replaced by an alkyl group, typically represented by r in organic structures. For example, in ethanol (or ethyl alcohol) the alkyl group is the ethyl group, ―CH2CH3.

Alcohols are among the most common organic compounds. They are used as sweeteners and in making perfumes, are valuable intermediates in the synthesis of other compounds, and are among the most abundantly produced organic chemicals in industry. Perhaps the two best-known alcohols are ethanol and methanol (or methyl alcohol). e thanol is used in toiletries, pharmaceuticals, and fuels, and it is used to sterilize hospital instruments. i t is, moreover, the alcohol in alcoholic beverages. The anesthetic ether is also made from ethanol. m ethanol is used as a solvent, as a raw material for the manufacture of formaldehyde and special resins, in special fuels, in antifreeze, and for cleaning metals.

c lassifications

Alcohols may be classified as primary, secondary, or tertiary, according to which carbon of the alkyl group is bonded to the hydroxyl group. m ost alcohols are

colorless liquids or solids at room temperature. Alcohols of low molecular weight are highly soluble in water; with increasing molecular weight, they become less soluble in water, and their boiling points, vapour pressures, densities, and viscosities increase.

Another way of classifying alcohols is based on which carbon atom is bonded to the hydroxyl group. i f this carbon is primary (1°, bonded to only one other carbon atom), the compound is a primary alcohol. A secondary alcohol has the hydroxyl group on a secondary (2°) carbon atom, which is bonded to two other carbon atoms. s imilarly, a tertiary alcohol has the hydroxyl group on a tertiary (3°) carbon atom, which is bonded to three other carbons. Alcohols are referred to as allylic or benzylic if the hydroxyl group is bonded to an allylic carbon atom (adjacent to a C=C double bond) or a benzylic carbon atom (next to a benzene ring), respectively.

Nomenclature

As with other types of organic compounds, alcohols are named by both formal and common systems. The most generally applicable system was adopted at a meeting of the i nternational u nion of Pure and Applied Chemistry ( iu PAC) in Paris in 1957. u sing the iu PAC system, the name for an alcohol uses the -ol suffix with the name of the parent alkane, together with a number to give the location of the hydroxyl group. The rules are summarized in a three-step procedure:

1. n ame the longest carbon chain that contains the carbon atom bearing the ―OH group. Drop the final -e from the alkane name, and add the suffix -ol.

2. n umber the longest carbon chain starting at the end nearest the oh group, and use the appropriate number, if necessary, to indicate the position of the ―OH group.

3. n ame the substituents, and give their numbers as for an alkane or alkene.

The example on the right has a longest chain of six carbon atoms, so the root name is hexanol. The ―OH group is on the third carbon atom, which is indicated by the name 3-hexanol. There is a methyl group on carbon 3 and a chlorine atom on carbon 2. The complete iu PAC name is 2-chloro-3-methyl-3-hexanol . The prefix cyclo- is used for alcohols with cyclic alkyl groups. The hydroxyl group is assumed to be on carbon 1, and the ring is numbered in the direction to give the lowest possible numbers to the other substituents, as in, for example, 2,2-dimethylcyclopentanol.

c ommon Names

The common name of an alcohol combines the name of the alkyl group with the word alcohol. i f the alkyl group is complex, the common name becomes awkward and the iu PAC name should be used. Common names often incorporate obsolete terms in the naming of the alkyl group; for example, amyl is frequently used instead of pentyl for a five-carbon chain.

Physical Properties

m ost of the common alcohols are colorless liquids at room temperature. m ethyl alcohol, ethyl alcohol, and isopropyl alcohol are free-flowing liquids with fruity aromas. The higher alcohols—those containing 4 to 10 carbon atoms—are somewhat viscous, or oily, and they have heavier fruity odors. s ome of the highly branched alcohols and many alcohols containing more than 12 carbon atoms are solids at room temperature.

WORLD ALCOHOL of The Amazing

f eatured a lcohol: h exanol

a ldehyde formed:

h exanal / Caproaldehyde

c arboxylic acid formed :

h exanoic Acid / Caproic Acid

Ester formed when reacting with itself:

h exyl h exanoate / h exyl caproate h exanoic Acid h exyl e ster

h exanol ( iu PAC name hexan-1-ol ) is an organic alcohol with a six-carbon chain and a condensed structural formula of C h 3(C h 2)5 oh i t is colorless and is slightly soluble in water but is completely miscible with ethanol. Two additional straight chain isomers of hexanol exist, both of which differing by the location of the hydroxyl group:

• 2-hexanol and

• 3-hexanol.

All the hexanol isomers have the formula C6 h 13 oh . h exanol is one of the many components of the aroma of freshly mown grass. i t is also commonly used in the perfume industry.

h exanol is a natural alcohol found in the magnolia flower ( Magnolia officinalis ) and is produced by some insects, such as, Pternistria bispina

h exanol is also used as an antiseptic and preservative. i t also occurs naturally

g ot r um? June 2024 - 36

as an acetate in seeds and fruits of Heracleum sphondylium ( h ogweed) and of u mbelliferae (Apiaceae).

h exanol is a common congener found in fermented and distilled beverages, since it is a metabolite produced by the popular yeast Saccharomyces cerevisiae toxicity

• According to osh A, h exanol at levels greater than or equal to 0.1% is not considered to be a carcinogen or potential carcinogen.

• h exanol may be harmful if inhaled. m ay cause respiratory tract irritation.

• h exanol may be harmful if swallowed. a roma

• h exanol’s aroma is often described as fresh, clean, fatty, floral and citrus. i t is said to have a slightly under-ripened fruit note with subtle/light green nuances.

• h exanoic acid is often described as having an aroma that is fatty, cheesy, waxy, and similar to that of goats or other barnyard animals.

• h exyl hexanoate is a constituent found in passion fruit, apples, strawberries and wine.

rU m i N th E NEW s

by m ike Kunetka

These are the most recent and noteworthy headlines in the rum industry. i f you want us to share your news with our readers, please send me an email to: m ike@gotrum.com.

Koloa r um Company announced the launch of its new r um r usher h awaiian r um Cocktail in collaboration with the l as v egas r aiders. This exciting partnership marks the continuation of a thrilling union between the two iconic brands, allowing fans to experience the fusion of h awaii culture and r aiders spirit. Packaged in a convenient four-pack, r aider n ation can purchase the r um r usher at multiple liquor stores throughout n evada and u tah. i n addition, individual r um r usher cans will be available for purchase at the Koloa r um Company s tore in l ihue, hi . The r um r usher Cocktail is a result of a dynamic ongoing partnership between Koloa r um and world-renowned mixologist Tony Aboug anim. As one of the leading bar professionals and industry pioneers, Abou- g anim’s expertise has been instrumental in crafting this unique and flavorful cocktail. The r um r usher, packaged at 15% AB v, is a harmonious blend of Koloa w hite h awaiian r um, natural flavors such as orange, pineapple, and lime juice, as well as organic agave syrup. i t will be available in sets of four 12 fl. oz. cans. “The r um r usher Cocktail

K oloa r U m com P a N y

is a testament to our commitment to creativity and innovation, and embodies the essence of Koloa r um and the r aiders,” said Bob g unter, President and C eo of Koloa r um Company. Koloa r um invites fans to taste the bartender version of the r um r usher at the Twitch l ounge and concourse bars inside Allegiant s tadium. https://koloarum.com/

rh U m B ar B a N co U rt

r hum Barbancourt, the 163-year-old signature rum producer of h aiti, has won a coveted double gold medal at the 2024 s an Francisco w orld s pirits Competition ( s F ws C) for its new o verproof w hite r um, aptly named “ h aitian Proof”.

s F ws C awardees are judged on their quality, production technique and craftsmanship. A d ouble g old rating signifies that the entrant received a gold medal rating from all members of the judging panel. “ i t is an honor to be recognized for our unique craftmanship and high standards at one of the world’s most intense competitions that features over 5,500 entries and 70 seasoned judges who determine the best of the best”, stated the C eo , d elphine g ardère. “This award validates our vision to step into the overproof category and craft a remarkable white rum showcasing our distillation methods and emphasizing our unique sugarcane selected for its aromatic prowess. w e are immensely proud to deliver a premium product that reflects the rich flavors and essence of h aiti’s terroir for connoisseurs and enthusiasts alike.”

https://barbancourt.com/

c UB a N s U gar har VE st

r euters n ews s ervice reported that the Cuban sugar harvest is winding down at the lowest tonnage since 1900, forcing the government to import and putting more pressure on its domestic rum, soft drink and pharmaceutical industries. President m iguel d iaz-Canel said at the end of April that the state-run industry had produced 71% of the 412,000 metric tons planned, or just shy of 300,000 metric tons, and would mill into m ay. Cuba produced 350,000 metric tons in the last harvest and while some sugar mills remain open, yields drop sharply in m ay as hot, humid weather sets in, accompanied by summer rains. “This means we will have to import and, of course, less sugar means there is less syrup and alcohol for various industries and, of course, rum,” said Cuban economist o mar e verleny. The communist-run Caribbean i sland nation was once the world’s top sugar exporter, and produced 8 million metric tons of raw sugar in 1989, before the collapse of its former benefactor, the s oviet u nion, sparked a steady decline. e verleny said government data released this week showed the

production of sugar cane-based alcohol used for various products from rum to pharmaceuticals was down more than 50% since 2019, as was most manufacturing since tough new u s sanctions and the C ovid -19 pandemic gutted the import-dependent country’s foreign exchange earnings and kicked off a grueling economic crisis that continues today.

KŌ HANA DISTILLERS

The latest Limited Release from Kō Hana is a m adeira barrel finished version of their K il A rum. They only get their hands on a few m adeira barrels, so whenever a new release drops, their staff and ‘ o hana rush to get their hands on a bottle. Boasting a bottled proof of 118.6 with a rich, smooth finish and notes of stewed fruit, walnuts, and smoky vanilla, this is a perfect complement in any cocktail. Through meticulous barrel tasting, Kō Hana selects exceptional barrels that possess a flawless balance of flavor and character, requiring no dilution. This makes K il A the connoisseur’s ultimate choice, as it is bottled at full cask strength. The proof varies and is personally handwritten on each label, adding a touch of authenticity. K il A is h awaiian for strong or bold. To fully savor its essence, enjoy K il A neat or with a slight dilution of water or ice.

https://www.kohanarum.com/

holm E s cay

h olmes Cay r um released two expressions last month, the v enezuela 2007 15 Year edition from d estileria s ofa and the Barbados 2012 Port Cask edition from Foursquare r um d istillery. Both are part of h olmes Cay’s s ingle Cask collection. The v enezuela expression is from a historic 228 year-old distillery in the Aragua v alley. d ue to trademark agreements, the name “ d estileria s ofa” is commonly used for the distillery instead of its restricted name. h olmes Cay r um founder e ric Kaye says, “As we expand n orth America’s access to special aged rums, there are times when we encounter a rum whose producer cannot be disclosed. w hen we can share a new experience for spirits lovers with that spirit, a high quality, high proof expression, we are happy to do so. To the best of our knowledge, it’s the first fully tropically aged high proof offering from this distillery to be released in the u nited s tates.” The v enezuela 2007 15 Year is a molasses, 100% column still rum distilled in 2007 in v enezuela. i t spent 15 years aging in the tropics before being bottled in n ew York s tate at 55% alcohol by volume. The Barbados 2012 Port Cask edition is from the well-known and highly respected Foursquare r um d istillery of Barbados, a molasses-based blend of pot and column still rum with 18 months of secondary

aging in casks that formerly held port wine. After aging tropically in Barbados for eight years in ex-bourbon casks, it then spent an additional 18 months in second-fill port casks in n ew York s tate and was bottled at 55% alcohol by volume. The award-winning previous 2012 edition has sold out.

i n other news, h olmes Cay won d ouble g old m edals at the s an Francisco w orld s pirits Competition for their Belize 2006 16 Year edition and their Fiji s ingle o rigin rum. The Belize 2006 came from Traveller’s l iquor d istillery in Belize. i t is an all-molasses rum that was distilled on a manually operated column still. i t was tropically aged exclusively in in ex-bourbon casks and bottled at 61% AB v. The Fiji rum is a blend of lightly aged molasses-based pot and column still rums from s outh Pacific d istilleries in l autoka, Fiji. i t is bottled at 46% AB v https://www.holmescay.com/

ha PP y ra P tor D istilli N g

h appy r aptor d istilling announced last month that its last day of service took place on m ay 17th. The distillery, which opened its doors in February 2020, specialized in premium rum handcrafted with 100% l ouisiana molasses and infused with real citrus, botanicals, and whole spices. Their signature lines of 504 r um and 504 s yrups have been available for purchase at the distillery’s Central City tasting room, local groceries, bars, restaurants, and corner stores throughout the g reater n ew o rleans, Baton r ouge, and l afayette areas, as well as in select stores across the u nited s tates. s ince 2020, h appy r aptor has contributed over $100,000 in direct funds, goods and services to the n ew o rleans community, and has worked with over 100 local non-profits. At the height of the pandemic, h appy r aptor was the first n ew o rleans craft beverage manufacturer to develop an online appointment system, so guests could purchase pre-batched cocktails, bottles of 504 r um, and, later, hand sanitizer. By offering deep discounts to first responders and free event options to nonprofits, they built roots and connections with the community during a time when connection was hard to come by. Through the company’s extremely strict dedication to equity and a non-toxic workplace, it was able to provide a daringly transparent, inclusive, and women-led environment, providing a welcoming space for tens of thousands of guests and dozens of team members of all backgrounds and orientations – a respite in an otherwise highly exclusionary industry. “ w e are devastated to say goodbye to this special company, and this incredible team of people,” said co-founder m eagen m oreland-Taliancich, “ w e named this company after our son, and he’s grown up alongside it. w hen we look back, we’re very

proud. w e created a space of comfort during some of the hardest years our community will ever experience, and we had the means to help and take action for others when everything around us felt hopeless. w e hope we made a difference. All we can say is thank you to the families, partners, and friends who believed in us.”

“ w e’ve been on the brink of profitability since the day we opened. w e’d reach out to finally touch success, and then another disaster. w e finally realized that the cavalry isn’t coming. The resources to support small business in l ouisiana are like a drop of water on an elephant’s back,” said co-founder and chief distiller m ark Taliancich. “ w e were told by many friends that we were crazy to say yes to every nonprofit that knocked on our door, but it was the smartest choice we made. w ith tourism at all-time lows and no budget for advertising, our partnerships with nonprofits and community leaders have kept our doors open. And even more than that, those partnerships elevated our tasting room to one of the finest cocktail spots in the city. n onprofit partners are our strongest sources of longterm customer loyalty and engagement, and our numbers show that clearly. w e have no regrets.” The distillery’s assets, including the custom still, fermenters, distilling equipment, shelving, décor, furniture, bar, cabinetry, heaters, shed, chairs, tables, and more are also available for purchase. h appy r aptor will remain open for tasting room operations at limited hours until m ay 17th, or until all assets have been liquidated. The turnkey h appy r aptor brand and trademark packages (including all digital elements, design graphics, logo, website, social media, and branded materials), as well as federally approved recipes are also available for sale. https://www.504rum. com/

ca DEN h E a D’ s

s cottish independent bottler Cadenhead’s announced four new rums last month, two in their Yellow l abel, Cask - s trength series and two in their g reen l abel, Country- o rigin series. d etails are somewhat scarce, but this is what i have discovered so far. The first Cask-strength offering is from the Foursquare d istillery in Barbados. i t was distilled in 2007, aged for 16 years and bottled at 55.0% AB v. The second Cask s trength rum is from the e pris d istillery, located in s ão r oque near s ão Paulo in Brazil. i t was distilled in 2012, aged for 12 years and bottled at 51.4% AB v. The first g reen l abel rum (Country- o rigin series) was succinctly titled s panish. i t was distilled in 2007, aged 17 years and bottled at 46% AB v. The second Countryo rigin release is Panamanian. i t was distilled in 2006, aged 17 years and bottled at 46% AB v. https://www.cadenhead.scot/bottlings/ rum-release-2024-b4-s17/

2024 NEW yor K r U mf E st f E sti V al cas K

At the 2023 n ew York r um Festival & Conference, the r um l ab collaborated with h olmes Cay r um, curator and bottler of outstanding rums from around the world, to open up its single cask selection process with a blind tasting of a series of single cask rum expressions to a 14-member jury of spirits industry connoisseurs and knowledgeable collectors. These participants blind tasted and seriously debated four diverse expressions provided by e & A s cheer from around the Caribbean and the world. All the expressions were strong contenders, and the group made excellent arguments for their favorites. This open process ultimately resulted in the n ew York r um Festival’s first cask selection. The expression will be released to the us market for purchase at the beginning of June, and will premiere at the 2024 n ew York r umFest. r um l ab founder, Federico h ernandez, said “The n ew York r umFest has been an eagerly anticipated event for rum fans for 7 years, and we are proud to bring a festival cask pick chosen by the rum connoisseurs who attend r umFest annually. w e are very pleased to collaborate with h olmes Cay, known for bringing ultra-premium rums to the us market, for our first cask selection. The h olmes Cay Jamaica w P l 2012 edition is a single cask from an award-winning distillery in l luidas v ale, Jamaica. The molasses, 100% pot still rum was aged in ex-bourbon casks in the tropics for 8 years, with a further 3 years maturation in e urope in ex-bourbon casks. i ts profile is a classic Jamaican mix of ripe banana, vanilla, spices and oak. Fermentation, distillation and aging alone create the Jamaica w P l 2012 edition’s complex flavors. n o sugar, no color and no other flavors were added in the making of this rum. The Jamaica w P l 2012 has been bottled at 57.14% AB v https://newyorkrumfest.com/

alam B i QUE s E rra N o

Brothers i sidoro, r ommel, w illiam, and Axel Krassel Peralta continue the work that their grandfather m ax started in the 1930s. An immigrant who fled his home country of g ermany at the start of wwi , 16-year-old m ax landed on the g ulf coast of v eracruz in 1917. w ith no knowledge of s panish, m ax began working any odd job that he could find. h e eventually found himself in the mountainous Cañada region of o axaca, where he met and married his wife. i t wasn’t long before he began distilling aguardiente on a coffee farm (at that time it was common for the haciendas to distill their own cane). After learning the ropes, m ax set out on his own to begin distilling his own aguardiente, using a still he designed and built himself. Today, the grandchildren are making amazing rums from fresh squeezed sugarcane

juice at one of the most interesting distilleries in m exico. The juice is fermented in seven 1,200-liter stainless steel fermenting tanks that are stored outside of the distillery or in three pine vats, housed in a small bodega. All fermentation is done with wild, ambient yeast and takes six to ten days. Fermented juice from the steel tanks go into the “Krassel s till”, a continuous still designed and built by m ax Krassel. g randson r ommel distills the fermented juice from the pine tanks on rustic copper pot alembic stills that are typical of mezcal production in the o axacan v alleys. Aging is done at four different altitudes, using a range of barrels, including ex-whisky, ex-cognac, new French oak, ex-sherry and ex-mezcal. l ast year, Alambique s errano released four rums that were well received. The new releases for 2024 are: Blend #3 – m atadiablo This rum is comprised of mostly pot-distilled rums; it was designed to hit an intense, high-toned profile for fans of bold rum. The blend is 32% Pot s till: aged 6 months in an ex- m ezcal cask, 27% Pot s till: aged 19 months in first use French o ak, 23% Pot s till: aged 17 months in first use French o ak then rested 3 months in open glass demijohns and 18% Krassel s till: aged 21 months in an exBourbon cask. Bottled at 63.4% AB v Blend #4 - Tres m aderas Tres m aderas is s panish for “three woods”. u tilizing a rarely-seen cask made from Acacia wood, the blend also includes rum aged in both French and American oak. The blend is 41% Pot s till: aged 21 months in a first-use Acacia cask, 38% Krassel s till: aged 36 months in an ex-Cognac French o ak cask and 21% Krassel s till: aged 18 months in a wet, American o ak cask that previously held vino generoso. Bottled at 59.1% AB v. s ingle Cask #14 - e X-B our B on CA s K 2021 This single cask rum uses sugarcane harvested at 2,500 to 3,800 feet above sea level. i t is fermented for five to ten days in stainless steel tanks and distilled on the custom “Krassel s till”. The rum is then aged for 24 months in an exBourbon casks in a humid climate, losing about 9% to the angel’s share. Bottled at 55.8% AB v s ingle Cask # 20 - F ren C h o AK 2022 This single cask rum also uses sugarcane harvested at 2,500 to 3,800 feet above sea level. Fermentation is done in the pine vats in the bodega with ambient yeast. r ommel Krassel distilled this rum on the family’s copper alembic pot still. The rum was aged 21 months in virgin French o ak in a dry climate, losing about 8% to the angel’s share. Bottled at 64.4% AB v i have had one of their rums last year (maybe Blend #2) an it was an amazing powerhouse! For more information on this fascinating distillery, checkout their informative website. https://www.alambiqueserrano.com/

The Sweet Business of Sugar

Ecuador

r egardless of distillation equipment, fermentation method, aging or blending techniques, all rum producers have one thing in common: sugarcane

w ithout sugarcane we would not have sugar mills, countless farmers would not have a profitable crop and we would not have rum!