"Got Rum?" November 2024 by gotrum

Got Rum? ®

c o N te N ts November 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

20-21 hondur A n B ever A ges

22-23 T he rum universi TY® li B r A r Y

30-35 T he A m AZ ing world o F A l C ohol

36-49 rum in his T or Y

40-43 rum in T he news

44-63 T he swee T B usiness o F sug A r

60-63 C ig A r A nd rum PA iring g ot Rum? November 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.

November 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:

WWW. got R um . com

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F ron T C over : A g limmer of h ope inside s P re A d : Couple’s Therapy

F rom T he edi T or What

“Flavor” is Your Rum? Part 2

i n last month’s article, i explained how most of the rums are flavored, either through the addition of fruit extracts, spices, caramels or by aging them inside wooden barrels (which allows them to extract flavors from the barrel staves). i then explained how time and chemistry also flavor rums during aging, by affecting oxidation, acidification and esterification.

i also made the comment that most flavored/spiced rums are produced using very neutral (low congener) rum. d uring the weeks following the publication of the article, i received several emails from readers, asking why distillers would want to produce neutral or highly-neutral alcohol only to manually flavor it afterward, when removing all the congeners (“flavors”) formed during fermentation is an expensive process (it requires a longer distillation path, along with more steam/energy) and the resulting product is, according to the readers asking the questions, “inferior”.

The answer is simple, yet complex at the same time: congener diversity versus congener concentration. l et me elaborate: the distilleries that produce highly-rectified alcohol, use continuous distillation columns (usually a minimum of 4 columns but often times more), to produce large volumes of alcohol that can be sold to pharmaceutical, perfume, industrial and beverage clients. The distilleries’ focus is on yield and efficiency, meaning that they prioritize high alcohol production during fermentation, in the least amount of time possible, so that fermentation does not hold back the distillation process.

Focusing on high yields means selecting yeast strains that are able to produce mostly ethanol and giving the yeast all the nutritional and environmental requirements to support their sugar metabolism.

As a result of this, the congeners formed are typically (by volume) fusel oils and not aromatic fatty esters, which pot still enthusiasts usually seek when asking for “high congener” rum. The more fusel oils we want to remove from the alcohol, the more distillation columns it takes.

i t is possible to take the alcohol out of the first column, and Cachaça , Agricole b lanc and many Aguardientes are typically made this way, but the congener concentration often renders them “too flavorful” to be used as bases for products where other flavor combinations are desired.

Cheers!

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

m ount g ay s ingle e state s eries Two

i n 2015, under the guidance of m aster Blender Trudiann Branker, m ount g ay acquired 324 acres with plans to establish their own sugarcane estate in Barbados. o ver time, they established the necessary infrastructure to support a farm-to-bottle product and released their first product in the series in 2023. To create the single estate series two products, m ount g ay harvested their sugar cane in 2018, pressed it, and created molasses from it. They take the molasses and let it ferment for nine days before distilling the liquid using copper pot stills in two separate distillations. After distillation, the rum is aged in used American white oak bourbon barrels before being bottled at 55% AB v

a ppearance

e asy to spot on the shelf, the product is packaged in a black box with a blue label. The 700-ml black opaque bottle inside the box matches it perfectly. The bottle is made up of 70% recycled material and has a small blue label that matches the box.

The liquid has a light golden amber color in the glass. i swirled the liquid and watched a small band form around the glass. o ver the next few minutes, the band slowly beaded up and reluctantly released a single wave of legs, leaving a ring of beads around the glass.

a roma

The aroma of the rum has a strong citrus zest forward note that hits and fades quickly, letting notes of sweet tropical flowers, tart grapefruit, plums, toasted almonds, banana flambe, and oaky wood spices.

Palate

The first sip delivers a swirl of smoky oak, plums, and brown sugar. Additional sips reveal notes of leather, salt, cane flower, and light vanilla. As the rum transitions to the finish, the oak notes take over lingering in a long finish.

Review

d uring the 2024 Tales of the Cocktail (T o TC) conference, i had the opportunity to experience both series one and two rums. w hile i found series one enjoyable with its cane forward flavor profile, the series two release had a depth of flavor that showcased Trudiann Branker’s skills as a blender and perfectly hit the flavor profile i look for in a sipping rum. The initial tasting at T o TC left a positive impression and it was good to experience how well the rum held up while being evaluated in an isolated testing environment.

u nderstanding that in a lot of ways this product is a passion project of Trudiann Branker and the m ount g ay team, i like the attention to detail and the way they married this product to their long-term sustainability efforts. Another nice touch is that each bottle comes with a code and an online component that shares all the details about the rum production. This compensates for the brevity of bottle label. The only bad news about this product is that it will be globally limited and priced accordingly. h owever, for devoted rum enthusiasts who enjoy m ount g ay rums, this release will make a great gift for the holidays or to share with others who can truly appreciate the flavors of the rum.

T he A ngel’ s sh A re

by Paul s enft

r hum J. m Atelier Épices Créoles

r hum J m released three rhums in its l’atelier des rhums series, each focused on a different profile and designed to be used in a range of different cocktails by cellar master, Karina l asalle. The Épices Créoles expression is created using fermented, fresh-pressed sugarcane juice that is distilled with a column still. The rhum was then aged for three years in French and American oak barrels with varying toast levels. The rhums are then blended and bottled at 46% AB v in 700-ml bottles.

a ppearance

The rhum bottle is a brown-tinted bottle with an orange label and gold script. The label provides a good bit of information about the product and the inspiration behind its creation. The plastic screw cap is secured to the bottle with a red and white r hum J m themed security wrap.

w hen poured into the tasting glass, the rhum has a solid golden amber color. s wirling the liquid created a thin band around the glass that quickly doubled in size and released a couple of waves of legs before evaporating.

Nose

The aroma of the rhum delivers notes of cinnamon, ginger, nutmeg, pepper, clove, and crème brûlée.

Palate

The first sip of the rhum is a swirl of the spices from the aroma, with the ginger and cinnamon dominating and conditioning the palate. Additional sips reveal hints of peppercorn, clove, lemongrass, toasted vanilla, and wildflower honey. As the rhum begins to fade, the oak and char notes manifest, creating a toasted depth to all the spice flavors.

Review

w hen experiencing this rhum, understanding the skills on display by Karina l asalle is mind-boggling. The spice notes merge and play and sip to sip reminds me of ginger snaps, brûlée custard, and snickerdoodle cookies. h aving experienced it in a few cocktails, it introduces a pleasant spice twist to the drinks. From Ti Punch to tropical cocktails, i like the flavors it infuses, transforming a triedand-true cocktail into something new to experience. For cocktail creators, this is an interesting rhum to add when they are creating a new and unique flavor experience.

COOKING WITH RUM

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

by Chef Susan Whitley

i ngredients:

• 2 Tbsp o live o il

Pork, Pumpkin and l entil c asserole

• 1 lb. Pork Belly (skin removed), cut into 1 inch thick slices

• 6 Beef Kielbasa s ausages

• 6 s trips of thick s moked Bacon, cut into small slices

• 1 l arge o nion, finely sliced

• 1 l arge Carrot, finely chopped

• 1 l arge Celery s tick, finely chopped

• 6 g arlic Cloves, diced

• 2 Tbsp. d ijon m ustard

• 2 Bay l eaves

• 1 Tbsp. d ried o regano

• 1 tsp. Fennel s eeds

• 6 oz. Cider

• 1 oz. d ark r um

• 1 ¼ C. d ried l entils

• 6 Fresh s age l eaves

• 2 C. Chicken s tock

• ½ C. s piced r um

• 1 ½ lbs. Fresh Pumpkin (seeds removed), cut into chunky wedges

• ¼ C. (½ stick) u nsalted Butter

• ¼ C. Fresh Breadcrumbs

• Crusty bread to serve

Directions:

1. Preheat oven to 300°F.

2. i n a large pan over medium-high heat, add one tablespoon of olive oil. s eason the pork belly with sea salt, then sear until golden and caramelized on both sides. r emove pork from the pan and place in casserole dish. r educe the heat of the pan to medium and brown the sausages on all sides then remove from the pan and place in the casserole dish.

3. Turn the heat to medium-low and add the bacon, onion and a pinch of salt. Cook for about 15 minutes or until the bacon is crisp and the onions are starting to caramelize. Add the carrot and celery and cook for 10 minutes, stirring from time to time, until slightly softened. s tir in the garlic, mustard, bay, oregano, fennel seeds, cider and dark rum. Bring back to a simmer and continue bubbling for 10 minutes until the liquid has almost fully evaporated.

4. s tir in the lentils, chopped sage, stock, spiced rum and some salt and pepper. r eturn to a simmer. Pour everything into the casserole dish that has the pork and sausages and add the pumpkin pieces. Cover with foil and place casserole in the oven and cook for 1 hour 15 minutes.

5. r emove the foil and check that the lentils and pumpkin are tender.

6. m elt the butter in a small pan, then add the breadcrumbs and some salt and pepper. s tir to coat, then sprinkle over the casserole. Turn the oven up to 350°F and cook uncovered for 30 minutes until the liquid is absorbed and the breadcrumbs are golden. r est for 15 minutes before serving with the crusty bread.

Photo credit: www.deliciousmagazine.co.uk

i ngredients for the pastry:

g inger-Rum Pumpkin Pie

• 1¾ C. Flour, plus a little extra for dusting

• 3 Tbsp. i cing s ugar

• 1 tsp. g round g inger

• ½ C. Butter, chilled and cubed

• 1 e gg Yolk

• 1 Tbsp. d ark r um

i ngredients for the filling:

• 1 lb. Fresh Pumpkin, peeled, deseeded and roughly chopped

• 1 tsp. o live o il

• 1 Tbsp. m aple s yrup

• 1 tsp. g round Cinnamon, plus extra to serve

• ½ tsp. g round n utmeg

• ½ tsp. g round Allspice

• ½ tsp. g round g inger

• 1 Tbsp. m olasses

• ½ C. Brown s ugar

• 2 ½ C. d ouble Cream

• 4 Tbsp. s piced r um

• 3 e ggs, plus 1 yolk

d irections:

1. For this recipe you will need a food processor and a deep loose-bottomed tart tin

2. For the pastry: Put the flour, icing sugar and ground ginger in a food processor with a pinch of salt and pulse to combine. Add the butter and pulse to form fine breadcrumbs. i n a bowl, beat the egg yolk with the rum and 1 tablespoon of cold water, add to the flour mixture, then pulse until the mixture begins to come together (it will be a little sticky). Place dough mixture onto a large sheet of plastic wrap, and wrap well. s hape into a disc and chill for 1 hour.

3. Preheat the oven to 400°F.

4. u nwrap the pastry but leave it on the plastic wrap. l ightly dust a rolling pin with flour and roll to a circle roughly 11 inches in diameter and 2 inches thick. l ift pastry with the plastic wrap and place the pastry inside the tart tin and press into the edges (through the plastic wrap), keep the plastic wrap in place. Chill for 30 minutes.

5. Toss the pumpkin with the olive oil in a large baking pan and roast for 20 minutes. d rizzle with the maple syrup and return to the oven for 10 minutes. s et aside to cool.

6. r emove the plastic wrap from the pastry case, trim the edges of the pastry, then line it with baking paper and fill with ceramic pie weights. Bake for 15 minutes, remove the ceramic pie weights then bake for 5-10 minutes until golden, dry and sandy to the touch. s et aside. Turn the oven to 350°F.

7. m eanwhile, in a pan over medium heat, put the spices, molasses, sugar and half of the cream and warm through, stir until the sugar has dissolved and the cream is just steaming.

8. Pulse the pumpkin, rum, eggs and yolk in the cleaned food processor. Add the spiced cream mixture, then pulse until smooth and pour into the tart tin.

9. Bake for 30-35 minutes or until just set with a slight jiggle. w hip the remaining cream, spoon onto the pie, then dust with cinnamon.

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 NOVEMBER

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!

N ov 8 National h arvey Wallbanger Day

N ov 12 National h appy h our Day

N ov 18 National c ider Day

N ov 19 a ustralian g in Day

N ov 19 Beaujolais Nouveau Day

Imbiber’s The Almanac

Featured Cocktail: r um Cider Cocktail ( n ovember 18th)

i ngredients

• Crushed i ce

• 4 oz. Aged r um

• 8 oz. Apple Cider

• 4 d ashes o range Bitters

• 2 oz. Triple s ec s imple s yrup

• g inger Beer to top ( i strongly advice using Fever-Tree brand. The ginger is intense)

• Apple slices to garnish

i nstructions

1. Combine the rum, apple cider, orange bitters, and triple sec in a cocktail shaker over ice. s hake vigorously until frosted.

2. Fill the serving glasses with cubed or crushed ice.

3. o ptional - rim the glasses with sugar/ cinnamon mixture.

4. s train the rum cider cocktail into the glasses halfway up (about 7 oz). Top with ginger beer.

5. g arnish with apple slices, cinnamon sticks and star anise.

6. s erve and enjoy!

17 h onduran Beverages you m ust t ry

1. Pinol: Pinol is the national drink of h onduras. i t also happens to be the national drink of n icaragua. i t is a traditional drink made with ground maize (corn) mixed with cocoa, agave or honey and cinnamon, vanilla and a variety of spices. But everyone has their own recipe and pinol recipes can vary widely. Pinol is an ancient drink that comes from the n ahuatl word pinolli, which means cornmeal. i t’s often compared to a thinner oatmeal and is considered a hearty and nourishing drink. i t is still made today, often ground with a mortar and pestle in rural areas. i n urban areas it’s more common to just buy the ground powder and add water.

2. Atol de e lote: i f you’ve spent any time in l atin America you’ll recognize atol de elote. i t’s one of the more common traditional drinks in m exico and that’s because it comes from ancient m ayans. i n other areas it may simply be called atole and may be a rice drink or made with wheat. But this h onduras drink is made with maize or elote, which is corn. i t’s a warm sweet drink in h onduras made from pureed corn mixed with sugar, cinnamon and spices. i t can be served at breakfast, is popular to buy late afternoon from street vendors and is sometimes it’s served cold as a dessert.

3. Coffee: o ne of the most famous h onduran drinks, coffee here is exceptional. h onduran coffee was once used as a blend but now is considered one of the best in the world. l ike Cuban coffee, it is primarily Arabica beans. But if you’re a coffee fanatic you’ll want to try h onduran coffee from it’s five distinct regions: Agalta, Comayagua, Copán, e l Paraiso, m ontecillos and o palaca. There are also six varieties, the l empira being the smallest and most difficult to find. i t was once ranked the best coffee in the world so almost all of it is exported: Catuai, Caturra, ih CAF e -90, l empira, Pacas, Parainema and Typica. l ike most coffee in l atin America it is almost always served black with far more sugar than you would expect. s o you may want to order your sugar on the side if possible.

4. h orchata: Although the s panish colonialists brought horchata to l atin America, the horchata recipe in h onduras can be quite different. i n m exico and neighbouring g uatemala it is a rice drink mixed with sugar, vanilla, cinnamon and other spices. This is similar to northern h onduras; however, in southern h onduras it is not a rice drink. i nstead horchata is made with morro or jicaro seeds along with milk and sugar. i t is also common to find it made with sesame seeds, cashew nuts and almonds.

5. Jugo de Caña de Azucar: o ne of the most popular drinks, this is sugar cane juice! i t is called guarapo in Cuba and Colombia, where street vendors also have the entire pressing machine on site. i f you like they’ll serve you a freshly squeezed glass of sweet sugar cane juice. n ot surprisingly, it’s pretty sweet.

6. Agua de e nsalada: The direct e nglish translation of this drink is “salad water.” i t uses seasonal fruit to basically turn a fruit salad into a drink. i t’s also a very common drink in e l s alvador where is often called refresco de ensalada. Think of it like a non-alcoholic sangria juice. i t’s like a drink and a snack all in one!

7. l icuado: h onduran drinks are full of local fruit flavour and there are so many options. w hile aguas or refrescos means straight fruit juice mixed with a bit of water and unnecessary sugar, a licuado signifies that the fruit is mixed with milk or yogurt along with ice. i t’s basically a fruit smoothie. You can get licuados made from one fruit or many. These drinks in h onduras are easy to find in markets and lots of shops will specialize in making licuados.

8. Batido: i t looks like a milk shake but it has no milk! Batidos are very similar to licuados but do not include milk. i nstead they are fruit mixed with oats, wheat germ and sometimes granola along with ice. They have that creamy smoothie consistency but are dairy free, which is perfect for vegan travelers or for people who want to try something different. Because of the oats and other ingredients, it’s great breakfast option as it’s quite filling. This is very different than batidos, which are popular Brazilian drinks but often include alcohol.

9. Beer: There are four main beer brands in h onduras: Barena, i mperial, Port r oyal and s alva v ida. They are all brewed by one company – Cerveceria h ondureña. w ho also happen to own Coca-Cola and a bunch of other popular drinks in h onduras. But craft beer lovers need not dismay! Ten years ago some craft breweries started popping up.

10. Chicha: Chicha is a common drink throughout pre-Colombian America (Central and s outh America) and has been made for centuries. i t is a fermented alcoholic or non alcoholic drink in many l atin American countries, often prepared for holidays like Christmas and e aster. The most commonly known chicha is the Peruvian drink chicha morada, which is made from purple corn. Chicha is made by fermenting maize or yuca, often adding honey to help fermentation. This popular h onduran drink may have other fruits added to it. Both the nance fruit and pineapple are common in h onduras to made chicha de piña or chicha de nance.

11. v ino de Coyol: Coyol wine is made in regions from southern m exico down through to Costa r ica. i t is made by fermenting the sap of coyol palms. v ino de coyol is also known as chicha de coyol, the tree is cut down to drain the sap, which ferments in the sun for up to a week. i n h onduras small shops sell bottles of coyol wine and some street vendors in rural areas will sell it in recycled plastic water and soda bottles. i t’s a cloudy drink in h onduras and doesn’t look like wine at all but more like a moonshine. w hile it has a low alcohol content, people tend to drink a lot of it. h angovers from vino de coyol are brutal so go easy on it.

12. g uifiti or g arifuna g iffity: A l atin American country, h onduras has substantial Caribbean influence, especially from the g arifuna culture, which originated from s t. v incent island in the Caribbean. i t’s a long and complicated history, but the French and e nglish battled for the islands and the g arifuna people were unwilling casualties in the battle of land which belonged to them. e ventually in the late 1700s the British shipped g arifuna people with darker skin to r oatán island. Today there are descendants in Belize, g uatemala, m exico, n icaragua and many moved to the u nited s tates. i f you can only have one h onduran drink on your visit it should be guifiti, also known as giffity, giffidy and geffidee. This iconic h onduras liquor is a firey blend of medicinal herbs, botanicals and spices and may have local honey. i t is made both commercially and privately, the recipes may include up to forty ingredients, so final products tend to vary.

13. g uaro: Also known as aguardiente in s outh America, guaro is distilled sugar cane and in the rum family. i t’s a clear liquid that is the national drink in Costa r ica and can be shot straight or used as a mixer, similar to any other spirit. i t has a slightly sweet taste and lower alcohol content (30%) than vodka and can often replace it in typical vodka cocktails.

14. r ompopo: Known as rompope in m exico and crema de vie in Cuba, it is essentially eggnog. This h onduran drink is made during Christmas in h onduras and may be served with guaro, rum or made without alcohol. i t’s believed that the recipe is directly from a convent in Puebla, m exico. i t is sometimes called ponche navideño (Christmas punch) or ponche de leche (milk punch).

15. h onduran Ponche de Piña: This hot pineapple punch is also common during festivals and important celebrations. i t reminds me of canelazo, an e cuadorian drink with sugarcane, fruit and aguardiente. But really is more like a warm piña colada punch. This h onduran drink is made with pineapple, light rum, cinnamon, cloves, all spice, sugar and coconut milk. i t’s not commonly sold all year round unless it is a special occasion.

16. r um: Flor de Caña is known as a n icaraguan rum, but its secondary distillery has been in h onduras for decades. i ts name means sugarcane flower and it is the rum of choice across h onduras for both cocktails and drinking straight. i f you’re looking for a 100% h onduran rum check out the r oatán r um Company or Pirates g rog r um both on r oatán island.

17. m onkey l a-la: i t is absolutely impossible to visit r oatán island without seeing this h onduran drink on any menu. This cocktail is named after the lizard that is found all over the island that locals call m onkey l a-la and the Jesus l izard because it can walk on water before eventually sinking. That’s what this h onduran cocktail will do to you. You have a few thinking you are ok and then you’re done for the day. There is no singular m onkey l a-la recipe as every bar makes it differently. i t is a base of piña colada with more sugar and a bunch of alcohol blended with ice. g enerally it includes: Kahlua, Bailey’s, r um, v odka andPiña colada mix or cream of coconut with a bit of pineapple juice.

s ource: https://www.baconismagic.ca/honduras/honduran-drinks/

r eviews of books

www. r um u niversity.com

h onduras c ookbook - a uthentic Recipes by c laudia m . l ópez

(Publisher’s r eview) d iscover the r ich and d iverse Flavors of h onduran Cuisine.

A collection of traditional and authentic h onduran recipes passed down through generations. This book highlights the diversity of culinary styles that define the classic h onduran culinary landscape and provides detailed instructions on how to prepare each recipe. e mphasizing the bold and vibrant flavors characteristic of h onduras’s staple meals, alongside the rich and aromatic ingredients commonly used in daily cooking, this cookbook is designed to inspire home cooks and food enthusiasts alike.

The book features 200 recipes, including:

B re AKFA s T s

• Baleadas

• Catrachas

• d esayuno Copaneco

• Tortillas con Quesillo

sou P s

• s opa de Caracol

• s opa de Frijoles con Puerco

• s opa de r es con v erduras

• s opa de g allina i ndia

s T ews

• Carne g uisada

• Pollo g uisado

• Fricasé de Pollo

• e stofado de r es

B ee F dishes

• Carne Asada

• Bistec e ncebollado

• Tacos de Carne

• Cecina

• Carne d eshilachada

P or K dishes

• Chuletas de Cerdo en s alsa

• Puerco Asado

• Chicharrones

• Tamales de Cerdo

• Cerdo con Yuca

C hi CK en dishes

• Pollo con Tajadas

• Pollo s udado

• Arroz con Pollo

• s opa de Pollo

• e nchiladas de Pollo

se AF ood dishes

• Pescado Frito

• Camarones al Ajillo

• Ceviche de Camarón

• s opa de m ariscos

And many more!

A sin : B0 d 14 h Z s KC

Publisher: i ndependently published (April 8, 2024)

l anguage: e nglish

Paperback: 195 pages is B n -13: 979-8322242703

i tem w eight: 12.5 ounces

d imensions: 6 x 0.44 x 9 inches

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

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

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

• Aged in American or French o ak Barrels

• 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

www.Rum u

Training at r um Central in Texas, us A. For pricing and seating availability, please visit: www. r um u niversity.com

• 5- d ay r um Course ( d ec. 2nd-6th)

• 3- d ay r um Course ( n ov. 4th-6th)

• ov. 18th)- 1/2 day

• ov. 19th)-

• ( ov. 19th)- 1/2 day

• The Art of r um m aking ( n ov. 20th)- 1/2 day

• i ntroduction to r um Blending ( n ov. 20th)1/2 day s ign up now to be notified of upcoming courses and seating availability. Click on the button below or copy/paste the link on your browser:

2025 Training at r um Central in Texas and at m oonshine u niversity in Kentucky will be announced in the coming months. www. r um u niversity.com

• 3- d ay r um Course

• 5- d ay r um Course

• 5- d ay d istillers Course (Kentucky o nly)

• Advanced r um Blending

• Advanced r um l aboratory

• e ssential r um l aboratory

• Fermenting w ith d under - h igh e ster

• i ntroduction to r um Blending - 1/2 day

• m icrobiology and o rganic Chemistry for r um d istillers and Blenders

• Private l abel Primer - 1/2 day

• r um Aging s cience - French o ak

• r um Aging s cience - n ew American o ak

• r um Aging s cience - Previously- u sed American o ak

• r um Aging s cience - s pecialty Casks

• r um d istillation Primer

• r um Fermentation Primer

• The Art of r um m aking - 1/2 day

• The Business of r um - 1/2 day

• The Classifications of r um - 1/2 day

• The h istory and s cience of the Barrel1/2 day

Presented by

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: u ndecanol

a ldehyde formed: u ndecanal

c arboxylic acid formed :

u ndecanoic Acid / u ndecylic Acid

e ster formed when reacting with itself: u ndecyl u ndecanoate / u ndecanoic Acid u ndecyl e ster

u ndecanol (also known as 1-undecanol or undecan-1-ol , and by its trivial names undecyl alcohol and hendecanol) is a fatty alcohol with the formula C11 h 24 o (C11 h 23 oh ). u ndecanol is a colorless alcohol that is not soluble in water, but it is soluble in ethanol. i t has a melting point of 19°C and a boiling point of 243°C.

u ndecanol has a floral, citrus-like odor, and a fatty taste and is used as a flavoring ingredient in foods. i t is commonly produced by the reduction of undecanal, the analogous aldehyde.

1- u ndecanol is found naturally in many foods such as fruits (including apples and bananas), butter, eggs and cooked pork.

2- u ndecanol is also used in the perfume industry as an essential oil, it can be extracted from r uta chalapensis, a flowering plant in the r utaceae g ot Rum? November 2024 - 34

family known by the common name fringed rue . i t is primarily used as an antifoaming additive and as a perfume fixative. Fixatives are compounds that can equalize vapor pressures and limit the instability of fragrance facets, and thereby can prolong the longevity (lasting effect) of the raw materials found in the essential oils of any given perfume.

toxicity

u ndecanol can irritate the skin, eyes and lungs. i ngestion in high volumes can be harmful, it is classified as having similar toxicity as that of ethanol.

u ndecanal

u ndecanal is a saturated fatty aldehyde formally arising from reduction of the carboxylic acid group of undecanoic acid. i t is a component of essential oils from citrus plants like Citrus reticulata . i t has a role as an antimycobacterial drug, a volatile oil component and a plant metabolite. i t is a saturated fatty aldehyde, a n-alkanal and a mediumchain fatty aldehyde. i t is a tautomer of an undec-1-en-1-ol.

u ndecanoic Acid

u ndecanoic Acid ( u ndecylic acid) is a carboxylic acid with chemical formula C h 3(C h 2)9C ooh i t is often used as an antifungal agent, to treat ringworm and athlete’s foot, for example. l ike decanoic acid, it has a distinctive, unpleasant odor.

u ndecanoic a cid

u ndecanol

Rum i N the N e W 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.

vi D a ca Ñ a R um

v ida Caña r um, a Texas-based brand, recently won Best in Class: o verproof r um at the prestigious 2024 s an Francisco w orld s pirits Competition. Alongside this top honor, v ida Caña’s 18-Year Panama r um, finished in a bourbon barrel for 16 months and proofed at 62%, also earned a d ouble g old m edal and a 97-point taste score. i nspired by the laid-back, coastal lifestyle of the world’s great rum regions, v ida Caña’s passion for exceptional rum led to the first annual release of its s ingle Barrel Finishing s eries in 2022, further elevating the brand’s standing among spirits enthusiasts of all types. i n keeping with its mission, v ida Caña contributes $1 per bottle sold to conservation and wildlife rehabilitation efforts, donating over $28,000 since 2019. “ o ur mission has always been to make an impact far beyond the bottle,” says Bryan Tierce, co-owner of v ida Caña r um. “Creating an exceptional brand that not only stands out for its quality but also supports coastal causes is something we’re deeply proud of. The awards are a testament to this journey.” Founded in 2019, the aged rum portfolio consists of four main products: usvi + American Craft (aged 2 years), Andean Blend (aged 8 years), d ominican r epublic (aged 9 years),

and Panama (aged 18 years), along with special annual releases like the s ingle Barrel Finishing s eries. https://vidacana.com/

meye R s ’ s R um

m yers’s r um announced two new collections comprising six spirits: the s ignature l egends Collection, with its inaugural “ l egacy Blend #1” created in partnership with Foursquare r um’s m aster Blender r ichard s eale; and the s ignature Cask Collection, featuring five aged rums, each finished in barrels previously used to mature the iconic whiskeys from the Buffalo Trace Antique Collection. e ach release embodies m yers’s r um’s rich history and centuries-old tradition of sourcing, distilling and blending the best rums from around the world. e ach of the six new expressions have been crafted by s azerac m aster Blender d rew m ayville, who has worked with all the award-winning products from Buffalo Trace d istillery. “ i n crafting these rums, we focused on sourcing and experimenting with outstanding spirits and producers to create categoryredefining products,” said d rew m ayville, s azerac m aster Blender. “ w ith these new collections, we’re crossing spirit categories to see how the flavors interact, challenging ourselves to think creatively to develop products that entice consumers to try something they may not have previously considered. The results are truly exceptional.” The m yers’s s ignature l egends Collection is a curated selection of rare, limited-release rums that showcase innovative techniques and collaborative blends crafted in partnership with industry legends. For its inaugural release, m ayville turned to r ichard s eale, m aster d istiller and Blender of Foursquare r um d istillery, to create “ l egacy Blend #1.” Together, they drew on their 70+ years of combined industry experience to create this masterful blend of Jamaican and Barbados rum that celebrates m yers’s heritage and honors the dedication of all who strive to craft exceptional rums. l egacy Blend #1 is bottled at 94 proof. The m yers’s r um s ignature Cask Collection features five expressions that finish m yers’s o riginal d ark r um in barrels previously used for aging whiskey from the Buffalo Trace Antique Collection (BTAC), renowned for its distillation and aging excellence, including g eorge T. s tagg, w illiam l arue w eller, s azerac r ye 18 Year o ld, Thomas h h andy s azerac r ye and e agle r are 17 Year o ld. Bottled at varying proof points to showcase the unique impact of each barrel, these rums offer an unmatched taste experience, blending the distinct character of m yers’s o riginal d ark r um with the subtle influence of each barrel.

• m yers’s r um s ignature Cask Collection - Finished in g eorge T. s tagg Barrels: Finished in a barrel that previously held g eorge T. s tagg, a 15 year old barrel-proof bourbon, and bottled at 100 proof.

• m yers’s r um s ignature Cask Collection - Finished in w illiam l arue w eller Barrels: Finished in a barrel that previously held w illiam l arue w eller, a 12 year old wheated-bourbon, and bottled at 83

proof.

• m yers’s r um s ignature Cask Collection - Finished in s azerac r ye 18 Year o ld Barrels: Finished in a barrel that previously held s azerac 18 Year o ld, a straight rye whiskey, and bottled at 86 proof.

• m yers’s r um s ignature Cask CollectionFinished in Thomas h h andy s azerac r ye Barrels: Finished in a barrel that previously held Thomas h h andy s azerac, a 6 year old unfiltered rye whiskey, and bottled at 84.5 proof.

• m yers’s r um s ignature Cask Collection - Finished in e agle r are 17 Year o ld Barrels: Finished in a barrel that previously held e agle r are 17 Year o ld, a Kentucky s traight Bourbon, and bottled at 86 proof.

https://www.myerssrum.com/

BR a ND s fo R fa N s - s K i D R o W R um

m ulti-platinum American rock band s kid r ow, known for their electrifying performances and timeless hits, are taking their passion for music and fan connection to a whole new level by venturing into the world of spirits.

i n honor of the 35th anniversary of “18 & l ife,” the band has launched “ s kid r ow 18 And l ife” s ingle o rigin u ltra Premium r um. i t’s a tribute to the band’s enduring legacy, providing fans with a taste of the rock ‘n’ roll lifestyle.

The beverage was in development for a year, and ultimately, it’s a natural extension of the band’s creativity, offering fans and spirit enthusiasts alike a chance to experience the same level of intensity and quality they’ve come to expect from s kid r ow’s music. The distinct product is a unique and captivating 18-year expression combining the artistry of g uyanese rum distillation with e uropean aging methods. After being housed in American oak barrels in g uyana, the rum was finished in rare teak wood leggers in e urope. s kid r ow 18 was bottled at 45% AB v. “The idea of having our own brand of liquor has been floating around our collective minds for quite some time,” says guitarist s nake. “ u pon meeting the fine folks at Brands for Fans, we realized that the time was now. From their rich history, their association with iconic artists to their attention to detail we knew this idea would finally come to fruition. w e’ve been involved with every stage of this process from beginning to end to make sure that the highest quality and character are achieved with every bottle. And we hope that you will enjoy these offerings as much as we do! As always, thank you for your support. d rink responsibly and celebrate life!!” Bassist r achel Bolan concurs, saying, “ s kid r ow s pirits are not products that we just put our name on the label then slapped on a bottle, they’re products we took pride in creating for our fans to like. w e have worked closely with Brands For Fans to develop great tasting spirits that will be enjoyed by both the casual drinker as well as the most discerning palette.” Brands for Fans has previously created two premium rums for the band m otorhead, Black d iamond Premium r um and d etroit r ock r um. n ext month the

company will release its fourth rum for the band Kiss called h otter than h ell r um. https://brandsforfans. com/en/ https://imotorhead.com/

R hum B a RB a N cou R t

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.”

The honor comes on the heels of Barbancourt revamping its signature line of rums with fresh premium packaging and launching the new o verproof w hite expression. This marks a significant milestone as the company recently faced important challenges operating through general unrest in its homeland of h aiti.

https://barbancourt.com/en

BR ugal

Continuing a long legacy of innovation and excellence, d ominican ultra-premium rum brand, Brugal, unveiled the second iteration of its limitededition sipping rum collection, Colección v isionaria e dición 02, Coffee. The launch of the collection in August 2023 started a wonderous journey, detailing Brugal’s 135-year history of exceptional rum craftsmanship through a series of bespoke rum releases, where each edition is inspired by a unique ingredient indigenous to the d ominican r epublic. Colección v isionaria e dición 02, Coffee builds upon the success of e dición 01, Cacao, by featuring rare d ominican Arabica coffee and Brugal’s Aromatic Cask Toasting technique, developed by fifth generation m aestra r onera, Jassil v illanueva Quintana. The finest Arabica coffee beans, known for their vibrant acidity and rich chocolaty undertones, are sourced from the d ominican r epublic’s rich and fertile soils. These beans are then used to toast Brugal’s finest virgin French o ak casks, infusing the rum with robust, aromatic notes without direct contact with the liquid. The result is an exceptionally smooth, balanced, and authentic d ominican rum with notes of dried fruits, rich mocha, and sweet cloves balanced by smoky wood.

g ot Rum? November 2024 - 42

d eeply inspired by the land and d ominican r epublic’s rich tradition of coffee culture, Jassil v illanueva Quintana sought to create a rum that embodies the cherished ‘cafecito’ moment – a ritual celebrated in the d ominican r epublic where friends, family, and community come together to pause and savor life’s moments. “ m any stories and laughs have been shared over a cherished cafecito in the d ominican r epublic. i t is these warm moments and nostalgic aromas that we wanted to recreate in Colección v isionaria e dición 02,” said Jassil v illanueva Quintana. “This new rum is a celebration of shared moments and memories, an invitation to enjoy the warmth of good company and the rich, inviting flavors of our homeland.” https://www.brugal-rum.com/en-us

Q uee N sla ND R um co N so R tium limite D e D itio N B le ND

For the first time in the s unshine s tate’s history, four much-loved Australian rum distilleries put friendly competition aside and united to create a truly Queensland rum. The unique liquids of Bundaberg r um, Beenleigh r um, n il d esperandum and Kalki m oon were blended together to create The r um Consortium, a special limited-edition drop designed to celebrate all that is great about Queensland sugarcane, the rum that’s produced from it, and the Queenslanders who enjoy it. This one-of-akind blend combines the finest aged rums from all 4 distilleries, aged from 4 to 12 years, capturing some of Queensland’s finest rum parcels in one blend. The r um Consortium’s 2024 l imited e dition Blend will be available from the Kalki m oon, n il d esperandum, Beenleigh r um and Bundaberg r um websites from 10.00am on w ednesday 30th o ctober and, subject to availability, from the distillery cellar doors from 10.00am on s aturday 2nd n ovember (Q ld rum d AY). https://qldrum.com.au/, https://www.bundabergrum. com.au/, https://www.beenleighrum.com.au/ https://nildesperandum.com.au/ https://kalkimoon.com/

R osalie B ay D istille R y

w hen h urricane m aria swept through the Caribbean in 2017, tiny d ominica was hit particularly hard. h owling winds and torrential rain damaged or destroyed 95 percent of the country’s housing stock. s imilarly, o ceans Forward, a d ominica-based conservation organization focused on communitycentered projects, lost most of its buildings and equipment. “ e verything we had was destroyed,” says Jake l evenson, the founder of o ceans Forward. i n the immediate aftermath of the disaster, l evenson says his first move was to help organize a relief mission, chartering a cargo plane to bring supplies into the battered country. Then he started thinking about how to rebuild o ceans Forward’s conservation projects. At the best of times, financing for conservation projects is hard to come by in d ominica, l evenson says. Few people have heard of the country or they confuse it with the better-known d ominican r epublic. i n the wake of so much destruction and financial turmoil, l evenson turned his attention to

devising a more sustainable way to keep the money flowing in. h e hit on what even he admits was a crazy idea: starting a rum distillery. “ w e have all the ingredients,” he says. “ w e have a fertile Caribbean island, sugar cane grows everywhere.” m any o ceans Forward employees are farmers, he adds. “ w e just didn’t have the know-how or infrastructure.” w ith advice from Jaime w indon, from l yon r um in m aryland, l evenson and his team spent the past five years climbing the “really steep learning curve” of building a distillery and creating a rum from scratch. The project cost around us $4-million Funding came from a few private foundations and around 400 individual donors. e arlier this summer, the small r osalie Bay d istillery produced its first 781 bottles. The hope, says l evenson, is that a successful distillery will fund conservation projects on the island for decades to come. “You’ve got turtles that aren’t reproductively mature until they are in their 20s. You have coral reefs that live for thousands of years. w e need to plan for conservation on a timescale that’s not a one-year grant cycle,” says l evenson. “ l ong-term financial sustainability is not something a lot of organizations think about,” l evenson says. But he’s encouraging other conservation organizations to consider launching similar projects to insure themselves against the vagaries of philanthropic funding and tourism income. r osalie Bay’s rum, called the s perm w hale r eserve, will soon be available for sale online and at select liquor stores in the u nited s tates as well as in d ominica itself. Closer to a French rhum agricole than a typical rum, the beverage is made from fresh sugar cane juice rather than refined sugar cane. m aking r osalie Bay rum is a community effort. From farm to flask, the talented people of d ominica are growing sugar cane and crafting the rum. The distillery gives community members additional income and opportunities for long-term employment. s ince r osalie Bay d istilling contributes to sustainable livelihoods while supporting ocean conservation, it is a win-win for the people and marine animals of d ominica. https://rosaliebaydistillery.com/

hava N a clu B ( cu B a ) vs hava N a clu B (P ue R to R ico )

r euter’s n ews Agency reported that a w ashington, d .C., Federal Court has ruled the u s . Trade e mbargo against Cuba prevents a Cuba-owned company from suing Bacardi in the u nited s tates for infringing trademarks covering “ h avana Club” rum in a long-running dispute over the brand name. u s d istrict Judge e mmet s ullivan said that Cubaexport, which sells h avana Club outside of the u nited s tates with French liquor maker Pernod r icard, cannot accuse Bacardi of infringement in the u nited s tates, where Bacardi sells a separate h avana Club rum. Cubaexport attorney d avid Bernstein said in a statement on w ednesday that the company was disappointed but “confident that the Court will ultimately agree” that it is the mark’s “rightful owner.” Attorneys and a spokesperson for

Bacardi did not immediately respond to a request from r euters for comment. Bacardi claims the country’s government unlawfully seized the h avana Club name and assets from Jose Arechabala s A in 1960. Bacardi bought Jose Arechabala’s brand and started selling h avana Club rum in the u nited s tates in 1995 Cubaexport first registered its u s h avana Club trademark in 1976. Bacardi sued Cubaexport in w ashington in 2004 after the u s . Patent and Trademark o ffice denied its request to cancel the mark. The case was paused from 2007 to 2016, when the us PT o granted Cubaexport’s request to renew the mark. Bacardi has sued the us PT o over the renewal in a separate case that a u s . appeals court revived earlier this year.

Cubaexport countersued Bacardi for trademark infringement in w ashington over its h avana Club rum last year. s ullivan dismissed the claim and said that Cubaexport could not enforce its trademark rights against Bacardi in the u s . because of the embargo. https://havana-club.com/en/ https://www.therealhavanaclub.com/us/en/

B lac K tot

Black Tot r um has added h istoric s olera r um as a permanent member to its core range. The new blend combines rums from g uyana, Barbados and Jamaica and ages them using an authentic threetiered, 70-year-old s herry cask solera system. The new rum boasts deep, nuanced flavors which cannot be replicated using newer, seasoned casks. Black Tot’s h istoric s olera r um consists of 40% 3-5 year rum from g uyana, 35% 5 year rum from Barbados, 20% unaged rum from g uyana and 5% 3 year high-ester rum from Jamaica. Before entering their 46-strong sherry butt solera, Black Tot ages the blend in both o loroso and PX s herry casks for up to 2 years. From this aging alone, the rum develops rich flavors such as dried fruit and winter spices. The blend is then added to their three-tier solera. After spending a year in each criadera (tier), a portion of the oldest rum is drawn for bottling. The cask is then replenished with rum from the next tier, allowing the process to continue seamlessly through the tiers. The final criadera, known as the solera, always retains a portion of the original rum, ensuring that each bottle is a blend of rums of various ages. This method adds depth, complexity, and the unique flavors of Jerez, resulting in a consistently highquality rum that tastes unlike any other. o liver Chilton, m aster Blender of Black Tot r um, told s pirits Business m agazine “ h istoric s olera started life as a passion project. w e sought to elevate our Black Tot rum blend with the richer, dark fruit notes associated with s herry, but traditional finishing methods fell short. After visiting Jerez, i fell in love with s olera blending, and the regular movement between the layers helped create consistency. w e’ve achieved a seamless integration of flavors. i am so pleased with what we have created in h istoric s olera and look forward to sharing it with the world.”

https://blacktot.com/

The Sweet Business of Sugar

Honduras

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!

ciga R & R um P ai R i N g

by Philip i li Barake

my name is Philip i li Barake, s ommelier by trade. As a result of working with selected restaurants and wine producers in Chile, i started developing a passion for distilled spirits and cigars. As part of my most recent job, i had the opportunity to visit many Central American countries, as well as, rum distilleries and tobacco growers.

But my passion for spirits and cigars did not end there; in 2010 i had the honor of representing Chile at the i nternational Cigar s ommelier Competition, where i won first place, becoming the first s outh American to ever achieve that feat.

n ow i face the challenge of impressing the readers of “ g ot r um?” with what is perhaps the toughest task for a s ommelier: discussing pairings while being well aware that there are as many individual preferences as there are rums and cigars in the world.

i believe a pairing is an experience that should not be limited to only two products; 2024 it is something that can be incorporated into our lives. i hope to help our readers discover and appreciate the pleasure of trying new things (or experiencing known things in new ways).

Philip # gr CigarPairing

u ntil t he l ast Drop

An old coworker had been trying to get a hold of me, so that we could catch up. n owadays i spend more time in Punta Arenas than in s antiago, thanks to my new job. s o, in order to coordinate the meeting, we almost had to line up the stars, which thankfully happened the last day of the month!

i headed home during the hottest time of the day, so we postponed the cigar a bit, waiting for the terrace to get a bit cooler. w e did, however, start drinking the rum on the rocks right away. i reached for a bottle of s anta Teresa 1796, a rum that is among my top 10, not only because of its s olera aging, which improves year after year, but also because it brings me so many pleasant memories. o ur conversation was so enjoyable that we almost finished the whole bottle before even lighting up the cigars!

w e reserved the remaining of the rum to drink straight with our cigars. For this occasion i selected the m agnum r r osado s ungrown, r obusto (52 x 127mm), smooth and aromatic, with e quatorian wrapper and d ominican r epublic tobacco leaves that had been aged approximately 10 years.

w hile paired with the straight rum, the medium intensity of the cigar remained even during the first two thirds of smoking, maintaining its smoothness and aromatic character. Creamy notes emerged during the second third and intensified during the remaining of the cigar. A spicy note also appeared towards the end, which loudly begged for a sip of rum.

Photos

w hile on the surface this may look like a simple pairing, it addresses the core of all pairings: neither the cigar nor the rum are as important as the atmosphere and the friends with whom the pairing is being conducted. The salient personality traits of both the cigar and the rum are only the guidelines in this process.

i hope that, for your next pairing, you will be able to keep in mind which are the most important things you want to contrast, each participant will then make sense of the pairing based on their own views. s o pay attention to the types of tobacco leaves, their geographical origins and how long they have been aged. As you smoke more cigars,

even days apart, you’ll analyze those differences and will be planning your pairings. This is the ultimate goal of these articles, to provide you with a framework for your own analysis.

And the best part of this pairing was that we finished the cigars just as we drank the last drops of rum from the bottle. There was no better way to conclude the pairing and the reunion.

Cheers!

Philip i li Barake # gr CigarPairing

Photo credit: @Cigarili