Got Rum?
C O n TE n T s OCTOBER 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 sou T h AF ri CA 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
64-67 C ig A r A nd rum PA iring g ot Rum? October 2024 - 3
Got Rum? ®
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October 2024
e ditor and Publisher: luis@gotrum.com
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F ron T C over : Pumpkin s unset inside s P re A d : Your i nner g low
F rom T he edi T or
What “Flavor” is Your Rum?
i n the us A, flavored and spiced rums account for 57% of all rum sold. m ost flavored and spiced rums are also made using un-aged rum (sugarcane distillate), often distilled at close to 190-proof, which is the maximum allowed proof set by TTB for the category. i f we also take into account the volume of white rum, we clearly see that the bulk of “rum” sold in this country is either a blank canvas or a canvas that is so heavily covered in paints that the canvas itself is invisible. i n other words, most producers of flavored and spiced rums source the lightest and most neutral (lowest congener level) rums possible, so that their flavors are not masked by the rum, which gives them the highest level of flexibility as they formulate their products.
Those of us who make a living aging rum are also “flavoring” it, but we are doing so by slowly and carefully extracting our flavors from the oak barrels in our cellars. o ur selection of barrel types and heat treatment levels (from light toast to heavy charr) allows us to control tannins , lactones , phenols and other compounds that affect the rum’s flavor and mouthfeel.
The hand of time also flavors our rums, using ambient oxygen that enters the barrels to acidify and esterify the rums.
l ooking at the industry from this perspective, it is then clear that most rums are flavored, the only question is how do you prefer your rum to be flavored? s ome consumers have an affinity for tropical flavors, while others prefer leathery and smokey notes, yet others would much rather have mixologists use the rums to flavor their cocktails.
Cheers!
r ums that are finished in specialty casks are then imparted the flavor from the casks’ previous contents, thus a rum finished in a Cognac cask will have aromatic and flavor traces from the Cognac. 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.
l uis Ayala, Editor and Publisher http://www.linkedin.com/in/rumconsultant
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 arsh h ouse s ignature r um
m arsh h ouse r um l ine’s creation was inspired in 2014 when cousins Chris Puckett and John r eiley Thomason discovered their family’s history of producing rum on Avery i sland, l ouisianna. The details are vague about how the rum is produced, but it is known that they source three different rums for the blend. For their signature blend, they blend molassesbased rum and rum made with freshly pressed sugarcane juice to 40% AB v.
a ppearance
The rum is packaged in a standard long-handled 750-ml bottle that is secured with a plastic cap and dipped in red wax in lieu of a security wrap. The front label provides basic information about the product. The back label provides a bit more detail about the rum and the inspiration behind it.
The rum has a light straw color in the bottle that lightens in the glass. s wirling the rum in the tasting glass creates a medium band that spins off fast-moving legs and creates fastmoving legs before quickly evaporating, leaving a band of beads around the glass.
a roma
The aroma of the rum is dominated by a pronounced orange note, lemongrass, and vanilla.
Palate
The first sip of the rum delivers a fullbodied mouthfeel with a rush of alcohol and a light caramel flavor. Addition sips revealed notes of melon, rock fruit, and fresh-cut orange zest. The finish begins as the zest notes fade, introducing light minerals and grass notes in a medium finish.
Review
i had been aware of this rum for a while but had my first meeting with the brand at the 2024 Tales of the Cocktail. The rum has an interesting backstory that i encourage you to check out on the brand’s website. Their signature rum is pretty straight forward and delivers some robust flavors for an unaged product. The company recommends that it can be sipped, but in my opinion, it puts a nice twist on citrus-based cocktails such as d aiquiris, m ojitos, and e l Presidente. The rums on-premise retail is currently limited to l ouisianna, but they can also be found online for those who are interested in acquiring a bottle.
T he A ngel’ s sh A re
by Paul s enft
Palate
s iesta Key Toasted Coconut
100 Proof r um
The s iesta Key rum line has been produced at d rum Circle d istilling in s arasota, Florida, since 2007 by owner Troy r oberts becoming a tourist designation in that region. The company has a core line-up of four rums with special and limited-edition releases. The company ferments Florida molasses to create their base rum using pot stills. Then, for their spiced and flavored products, they use a proprietary method to infuse the flavors with their small batch rums using natural ingredients. i n m ay of 2024, they released a 100-proof version of their toasted coconut rum which made me curious how the flavor profile would change with the higher proof and motivated me to review this rum.
a ppearance
d rum Circle d istilling uses a customdesigned long-necked 750-ml bottle for their rum line with a sand dollar symbol under the neck and the words s iesta Key around the base. The front and back labels provide a bit of detail about the product and company. The neck and cap are covered in a black security wrap that reveals a one-piece black plastic cork.
The rum has a golden amber color in the bottle and lightens slightly in the glass. s wirling the liquid creates a thin band that barely thickens, releasing a couple of legs before beading up and evaporating.
a roma
The proof of the alcohol hits front and center immediately, followed by a rush of toasted coconut, honey, caramel, and baking spices. The longer the liquid rested, the more the toast in the coconut intensified, becoming earthier instead of sweeter.
The first sip conditions the palate with the proof of the alcohol forming the foundation. Additional sips had the toasted coconut and honey notes forming the midline and caramel and baking spice notes forming the high notes. The honey and spice notes linger as the rum begins to fade, and then the toasted coconut pops back with a vengeance, creating a long, flavorful finish.
Review
i reviewed the original s iesta Key Toasted Coconut r um nine years ago in 2015, and it has long since been a staple product in my home bar and kitchen as a dessert ingredient. As mentioned, my curiosity about how the higher proof of the alcohol would transform the flavor profile was a big motivation for reviewing this rum. The higher proof certainly intensifies the flavor, and what i interpret as vanilla in the original product reads more as rich, freshly made caramel, and the toasted coconut flavor is also more intense, giving the impression of an even more intense toasting to the coconut. The honey note helps balance the ingredients and smooths out some of the rough edges of the rum.
Collectively, i enjoyed the way the flavors flowed and worked together for this rum, and the higher proof truly does make a difference, creating a unique expression that is obviously in the same family as the original, just a feistier alternative. i t is that feistiness that also creates a challenge for cocktail creators, as it can be a bit intense for a typical coconut rum cocktail and instead may be a catalyst for creating some new and interesting cocktails using this product. i leave it up to the reader if this is a good or bad thing, but i encourage you to pick up a bottle and give it a try, as i find experimentation and creativity to always be a fun and interesting part of enjoying rums with this kind of flavor profile.
COOKING WITH RUM
Bringing the Spirit of the Cane Into the Heart of the Kitchen!
by Chef Susan Whitley
i ngredients for the Bread:
Pumpkin & Rum Bread
• 3½ C. All Purpose Flour
• 1 tsp. Baking s oda
• 1 tsp. Baking Powder
• ½ tsp. s alt
• 1½ tsp. g round Cinnamon
• ½ tsp. g round n utmeg
• ½ tsp. Pumpkin Pie s pice
• 1/8 tsp. g round g inger
• 4 l arge e ggs
• 2 C. w hite s ugar
• 1 C. Butter, melted
• ¼ C. w ater
• ¼ C. d ark r um
• 1½ tsp. v anilla e xtract
• 15 oz. Can of Pumpkin Puree
• 1 C. w alnuts, chopped
i ngredients for the Filling:
• 1½ C. Brown s ugar
• 2 tsp. g round Cinnamon
i ngredients for the g laze:
• 3 C. Powdered s ugar
• ¼ C. d ark r um
• 1 tsp. w hole m ilk
• 1 tsp. v anilla e xtract
• ¼ tsp. s alt
d irections:
1. Preheat oven to 350°F.
2. u se a 9”x5”x3” loaf pan, well-greased.
3. For the bread: i n a large bowl, whisk together all dry ingredients (flour, baking powder and soda, salt, cinnamon, nutmeg, pumpkin pie spice and ginger) then set aside.
4. i n a separate large bowl, with a hand-held mixer, whisk together all the eggs, sugar and melted butter. s lowly add the dry mixture and mix until well blended. Add water, rum, vanilla extract, pumpkin puree and walnuts. d o not over mix the batter.
5. For the filling: i n a bowl add the brown sugar and cinnamon and mix with a fork.
6. Pour half of the pumpkin bread batter into the loaf pan. s prinkle the filling on top of the batter then pour the remaining batter over the filling. Place the loaf pan onto a baking sheet before you place it in the oven. Bake for an hour and 10 minutes. r emove pan from oven once the middle of the bread is thoroughly baked (use a toothpick to insert into the middle, if it comes out clean it is complete). i f toothpick comes out with some batter, bake for an additional 6 minutes and test again.
7. Allow bread to cool for 30 to 40 minutes before adding the glaze.
8. For the glaze: add the powdered sugar, rum, milk, vanilla extract and salt in a large bowl and whisk well. u sing a toothpick, puncture some holes throughout the bread to allow bread to absorb some of the glaze. Pour the glaze slowly over the bread and allow to sit for 15 minutes before serving.
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 OCTOBER
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!
OCT 1 n ational a pplejack m onth
OCT 4 n ational Vodka Day
OCT 7 i nternational s cottish g in Day
OCT 16 n ational l iqueur Day
OCT 19 i nternational g in & Tonic Day
OCT 20 n ational Brandied f ruit Day
OCT 27 n ational a merican Beer Day
OCT 28 i nternational Champagne Day
Imbiber’s The Almanac
Featured Cocktail: The o ld Cuban ( o ctober 28th)
i ngredients:
• 6 m int leaves, plus more for garnish
• ¾ oz. Fresh l ime Juice
• 1 oz. s imple s yrup
• 1 ½ oz. Aged r um
• 2 d ashes Angostura Bitters
• 2 oz. Champagne
Directions:
1. i n a cocktail shaker, muddle the mint leaves with lime juice and simple syrup.
2. Add the rum and bitters and fill the cocktail shaker with ice. s hake until cold, then strain into a cocktail glass.
3. Top with the champagne.
4. g arnish with additional mint.
g ot Rum? October 2024 - 19
s outh a frican Beverages
Amarula
This sweet and creamy liqueur can be added to anything from i rish coffee to ice cream, or simply enjoyed on the rocks. i t is made from the fruit of the marula tree, which is a firm favourite among monkeys and elephants who become intoxicated after consuming too much of the over-ripe marula fruits. v isit the Amarula l apa to learn all about this uniquely s outh Africa drink.
Amasi
This non-alcoholic, thick and slightly sour milk can be bought at most shopping centres around the country and is a great source of probiotics. Amasi is made by fermenting fresh milk for a few days in a calabash (traditional) or plastic container (modern), leading to a high lactic acid content. s tudies have shown that Amasi promotes an improved immune response in the body and better absorption of vitamins and minerals in those who consume it regularly. This drink can be bought at most s outh African supermarkets.
Beer
For s outh Africans, beer and boerewors (farmers’ sausage) go hand in hand, and it’s not surprising that beer is considered to be s outh Africa’s unofficial national drink, especially during the sporting season. w hile we have popular local beers produced by s outh African Breweries, smaller local and more niche breweries are becoming more popular. s ome local craft beers include m itchell’s, Jack Black, Agar’s, Afro Caribbean, Copperlake, d evil’s Peak, Clarens Brewery, g ilroy’s Brewery, and s abie Brewing Co. Travel to the w estern Cape or KwaZulu - n atal for amazing craft beer routes.
m ageu/ama h ewu
m ageu, a low-alcohol drink made from fermented mealie pap (traditional s outh African porridge), looks like a thin carbohydrate-rich porridge that is drunk on its own as a meal replacement. i t’s made by adding flour or sorghum to maize porridge, then adding water and leaving it in the sunshine to ferment for a day or two. i t’s high in vitamin B and probiotics and is said to improve digestion.
m ampoer
m ampoer is the fruitier alternative to witblits, and is made from peach, apricot, litchi and other available fruits. i t is said to be named after the Pedi Chief m ampuru, and is most commonly consumed in the northern parts of s outh Africa, though it can also be bought online. g root m arico is a good place to try mampoer in s outh Africa.
r ooibos
r ooibos is made in the Cederberg region of the w estern Cape and is shipped and sold internationally under the name of “red tea” and “red bush”. i t is unique since it is only grown in two specific valleys in s outh Africa, in the w estern and n orthern Cape. The slightly reddish tea is packed full of antioxidants and is often added to other teas to enhance their flavours, such as s outh African honeybush, hoodia and buchu. i f you love this tea, then the r ooibos r oute in Clanwilliam is just for you.
s pringbokkies
A springbok is a popular shooter named after the long-legged buck and the samenamed s outh African rugby team that wears gold and green. The drink mimics the colour of the springbok and veld, and the jersey of the s pringbok team, by layering creamy Amarula over a vibrant green peppermint liqueur and/or green crème de menthe. i t’s served in bars around the country and is popular during
the sporting season—regardless of the team’s performance on the field. This potent, sweet little drink can be ordered at most restaurants in s outh Africa.
u mqombothi
u mqombothi is a traditional beer. m ade from corn, it is high in vitamin B and has a lower alcohol content than most commercial beers. This beer is usually drunk in a communal setting where the drink is shared between friends and family. i n the past, umqombothi was only drunk by men, despite having been made by the women. v isit The Beerhouse for a taste of this traditional beer.
v an d er h um l iqueur
This original Cape citrus liqueur combines spices, herbs, sugar, tangerines, potstill brandy and diluted wine. i t’s named after its original creator and is a firm favourite among s outh Africans. A bottle of v an d er h um liqueur can be bought at most liqueur stores in s outh Africa if you want to taste it.
w ine
s outh Africa is known for its internationally acclaimed wines, which are a cheerful mix of upmarket sophistication and variety. Jerepigo, a sweet dessert wine with a dash of brandy, and Pinotage, which is a mix of Cinsaut and Pinot n oir grapes, are two local specialities you don’t want to miss out on! s outh Africa has some of the most beautiful wine farms and you can buy wine at almost all the farms.
w itblits
Afrikaans for “white lightning” (and also known as firewater), witblits is a grape-fermented amateur brandy that definitely packs a punch. i t’s mostly produced and consumed in the w estern Cape and is our version of American moonshine. g rundheim w ines in the town of o udtshoorn, w estern Cape, makes traditional witblits to taste and purchase.
s ource: https://www.southafrica.net
r eviews
www. r um u niversity.com
Witch’s Brew: m agickal Cocktails to Raise the s pirits
(Publisher’s r eview) d rink deliciously and magickally with this exquisite compendium of potent mystical beverages, with witchy wisdom from author s hawn e ngel and expertly crafted cocktails from mixologist s teven n ichols.
For thousands of years, witches young and old have concocted mysterious potions to heal, to divine the future, to get in touch with the energies of the planet—and just to have fun. i n this enchanting compendium of 40 drink recipes, mystical maven s hawn e ngel shares her thoughts on what to imbibe for power, energy, and amusement. w ritten in tandem with the awardwinning cocktail writer and developer s teven n ichols, this collection presents a broad range of drinks for every purpose. w hether it’s a trio of beverages celebrating the energies of the maiden, mother, and crone (with notes of pomegranate, fig, and smoke respectively), or an eminently sippable mint-based money magick brew for prosperity, this book is a party with a purpose. n ot only are these drinks fun and shareable, they also contain ingredients with ancient magickal significance. For example, the “Keep it h exy” is not only a delicious vodka-based cocktail perfect for kickstarting a memorable evening, it also contains black pepper to return a hex to sender, sage to cleanse an evil eye, and blackberries for protection. All recipes include energetic properties and plenty of information about magickal ingredients and why they’ve been used to address certain ills for millennia; some even come with invocations and rituals to amplify their power.
About the authors:
(Chicago r eview Press). s he has over 100,000 followers on social media, spanning i nstagram, TikTok, and Twitter under the handle @witchywisdoms.
s teven n ichols is an award-winning bartender and cocktail curator working in Jersey City, n J. h is cocktails have been featured in multiple publications, including Forbes. h e showcases his work on i nstagram @shake_n_swizzle.
Publisher: u nion s quare & Co. ( o ctober 5, 2021)
l anguage: e nglish
h ardcover: 144 pages
is B n -10: 145494286X
is B n -13: 978-1454942863
s hawn e ngel is the brand strategist and spiritual mentor behind w itchy w isdoms. s he is the author of Cosmopolitan’s Love Spells ( s terling) and Power of Hex
i tem w eight: 2.31 pounds
d imensions: 5.25 x 0.5 x 7.25 inches
your One- 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
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• s ingle Barrels and s econd Aging/Finish
• d istilled in the us A, Central America, s outh America or in the Caribbean
• o ver 150 m arks/ s tyles Available, plus Custom Blends
• l ow m inimums and Fast Turnaround, w orldwide s hipping www. r umCentral.com
2024 Q4 Courses
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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:
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• 3- d ay r um Course
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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.
Classifications
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.
n omenclature
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.
Common n ames
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:
a ldehyde formed:
Carboxylic acid formed : d ecanoic Acid/Capric Acid/ d ecylic Acid
Ester formed when reacting with itself:
d ecyl d ecanoate / d ecyl caprate d ecanoic Acid d ecyl e ster
d ecanol (also known as decyl alcohol n-decyl alcohol and capric alcohol ) is a straight chain fatty alcohol with ten carbon atoms and the molecular formula C10 h 21 oh . i t is a colorless to light yellow viscous liquid that is insoluble in water. i ts aldehydes and esters have aromatic properties that make them usable to the food and perfume industries. The interfacial tension against water at 20°C is 8.97 m n /m.
d ecanol can be prepared by the hydrogenation of decanoic acid, which occurs in modest quantities in coconut oil (about 10%) and palm kernel oil (about 4%). i t may also be produced synthetically via the Ziegler process.
d ecanol is used in the manufacture of plasticizers, lubricants, surfactants and solvents. i ts ability to permeate the skin has led to it being investigated as a penetration enhancer for transdermal drug delivery. g ot Rum? October 2024 - 34
Decanol
Toxicity
The mechanism of toxicity is suspected to be similar to other solvents that rapidly induce anesthesia-like effects, that is a ‘nonspecific narcosis’ due to disruption (solvation) of the integrity of the cellular membranes of the central nervous system.
d ecanol is generally considered to be relatively nontoxic compared to effects seen following exposure to other aliphatic hydrocarbons. This is probably due to the fact that it is less volatile than the shorter chain aliphatic hydrocarbons (like pentanol or heptanol) and may not be as readily transferred across either the pulmonary alveoli or the blood–brain barrier. i f it is aspirated into the lungs, however, d ecanol will cause adverse effects similar to those seen with petroleum distillates.
u sing in vitro and/or microbial systems, n-decane has been shown to be metabolized to d ecanol and is thus thought to be readily biodegradable in the natural environment.
a roma
• d ecanol is often described as having a fatty-oily sweet, slightly orange peel odor.
• d ecanal is often characterized as having an intense sweet waxy orange peel like odor.
• d ecanoic Acid is often described as having a distinctly cheesy smell, with some aspect of the goaty character of octanoic acid.
• d ecyl d ecanoate’s aroma is described as “grape, oily and fruity.”
Decanoic a cid
r UM IN
Rum in T h E n EW 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.
B a C a RD i & COC a CO la
The Coca - Cola Company and Bacardi l imited announced an agreement to debut BACA rd Í rum and Coca - Cola as a ready-to-drink ( r T d ) pre-mixed cocktail. BACA rd Í m ixed with Coca - Cola r T d will be available in several markets around the world, with the initial launch planned for select e uropean markets and m exico in 2025. “ w e are continuing to develop our portfolio as a total beverage company, including in the growing alcohol ready-to-drink market,” said James Quincey, Chairman and C eo of The Coca - Cola Company. “This new relationship with Bacardi l imited supports our strategic expansion, and we look forward to the introduction of BACA rd Í m ixed with Coca - Cola next year.” “ w e are excited to bring together two iconic brands so that consumers may enjoy one of the world’s most popular cocktails – first invented generations ago with BACA rd Í rum and Coca - Cola – in a high-quality, convenient format,” said m ahesh m adhavan, C eo of Bacardi l imited.
“Through this relationship, we will expand our reach and accessibility so that even more consumers of legal drinking age can enjoy this classic BACA rd Í rum and Coca - Cola cocktail.” Cans will include clear responsibility symbols stating that the drink is to be enjoyed only by consumers of legal drinking age. BACA rd Í m ixed with Coca - Cola r T d will adhere
to responsible marketing practices held by The Coca - Cola Company and Bacardi l imited. This is not the first time the two brands have come together. i n 1900, the Cuba l ibre cocktail was invented using BACA rd Í rum, Coca - Cola and lime at the American Bar in h avana. The combination of the most-awarded rum and the world’s most popular soft drink remains among the top bar calls globally. https://www.bacardilimited.com/ https://www.coca-colacompany.com/
C a PT ain m OR gan & PEP si
British website The s pirit Business reported d iageoowned rum brand Captain m organ is the latest spirits brand to team up with a soft drink company to create a ready-to-drink ( r T d ) serve. Captain m organ’s o riginal s piced g old rum will be paired with Pepsi m ax and canned at 5% AB v n uno Teles, m anaging d irector g B at d iageo, said: “ w ith a shared emphasis on fun, our partnership with Pepsi m ax brings together two iconic brands to create one epic taste that will inject excitement into the r T d category. Both brands bring their own distinctive flavor profile to the mix, an expert blend to deliver a great taste experience.” d iageo research found that 81% of consumers are more likely to purchase an r T d with a branded mixer. n atalia Filippociants, g eneral m anager of Beverages at PepsiCo u K, added: “PepsiCo is always looking for new opportunities to meet the changing tastes and demands of consumers by bringing new, innovative products to market. o ur partnership with d iageo brings together two drinks powerhouses who share the same passion for innovation. Together, we’re mixing up the ready-to-drink category by creating a premium, iconic blend of flavors fans know and love with Captain m organ o riginal s piced g old and Pepsi m ax – the first alcoholic beverage to feature our flagship Pepsi brand.” https://www.captainmorgan.com/en-us/ https://www.pepsi.com/
BR ugal & h O us TO n as TRO s
Brugal r um has announced a new collaboration with m inute m aid Park, home of the h ouston Astros, to enhance the fan experience. This exciting partnership features the launch of a bespoke Brugal-branded bar on the stadium’s Club l evel, poised to become a favorite among visitors. l ocated on the second floor, the full-service bar spotlights Brugal 1888, a premium double-aged rum known for its deep flavors from ex-bourbon and sherry casks. Fans can enjoy a selection of four specialty cocktails: the d ominican o ld Fashioned, crafted with Angostura bitters and simple syrup; d ominican l emonade with passionfruit puree and lemonade; Caribbean Fizz, blending lemon juice and club soda; and the s pace City Carajillo, featuring m aven Cold Brew with vanilla notes. The bar’s design reflects Brugal’s signature dark blue and gold color scheme, with Brugal 1888 shield emblems, elegant wood paneling, and d ominicanstyle arches that add a touch of Caribbean luxury to the venue. The iconic netting pattern, reminiscent of the protective netting found on many Brugal bottles,
is woven throughout the bar’s decor. “ w e’re excited to partner with m inute m aid Park,” said Jassil v illanueva Quintana, Brugal 1888’s m aestra r onera. “Baseball is deeply rooted in d ominican culture, symbolizing more than just a game, it’s a way of life. This partnership lets us bring the spirit of the d ominican r epublic to h ouston, offering fans a taste of our rich rum heritage while celebrating the values of quality, craftsmanship, and community. w e look forward to sharing this experience with the fans at m inute m aid Park.” i n addition to offering top-tier cocktails, Brugal will host game-day tasting events on the Club l evel, where fans can sample Brugal’s products and learn about the brand’s 135-year history. d uring select games, fans will also receive special giveaways, such as custom Brugal hand fans.
https://www.brugal-rum.com/en https://www.mlb.com/astros
C
a R i BBE an R um a W a RD s & sain T B a RT h R um
Caribbean Journal first launched the Caribbean r um Awards in 2018. n ow in its seventh year, the C r A has become the region’s most exclusive celebration of rum. e ach year, a team of judges from the Caribbean and around the world descend upon s t Barth to judge a coveted selection of the Caribbean’s best rums, including “ u ber-Premium” categories of rum and rhum agricole that gather the most expensive rums on the market for an unparalleled competition. The week features a selection of parties at top resorts around the island, along with intimate tastings and master classes, cigar pairings and dinners, all centered around the world’s greatest rums. The festival starts on n ovember 13th, with the r um Judging at r osewood l e g uanahani s t Barth. e vents on the 14th include m aster Classes, vi P r um Party at l es i lets de la Plage by r eimonenq, r um Tasting e vent at r osewood l e g uanahani s t Barth and a r um d inner at r osewood l e g uanahani s t Barth. Friday, the 15th is a full day with a Ti Punch Pool Party at l e Barthelemy by r hum d amoiseau, more m aster Classes, a s unset h appy h our at r osewood l e g uanahani s t Barth and a r um d inner at l e Barthelemy. The festival closes on s aturday with a Caribbean r um Party on the Beach and a final r um d inner at l e Barthelemy. https://www.caribbeanrumawards.com/
m O un T gay
m ount g ay has introduced the second expression of its ground-breaking s ingle e state s eries, the 24_02_ v t18d2.
Crafted by m aster Blender Trudiann Branker, this second release expands the terroir-driven range, with a blend of rums produced from the 2018 m ount g ay e state sugar cane, making this liquid the first vintage in this limited-edition series. i n 2015, m ount g ay acquired 324 acres of the historical m ount g ay and o xford e states, and for the first time in centuries, the distillery was a vertically integrated operation from cane to bottle. s ince then, the team has harvested e state sugar canes each year and transformed them into molasses, before fermenting, distilling and aging
the distillates at the distillery. The s ingle e state s eries is created using 100% molasses from sugar canes grown at the m ount g ay e state in s t l ucy, Barbados. The molasses is then fermented for 9 days. This unusually long fermentation reveals distinct flavors with specific Barbadian (local) notes that are unique and complex. Trudiann Branker, m ount g ay’s m aster Blender, expressed her excitement on the latest release, stating: “ w hat makes 24_02 different and special is that it is the first vintage in the s ingle e state s eries, coming from just one year of harvest. 23_01 was a blend of two harvest years, 2016 & 2017. 24_02 showcases the unique character of m ount g ay’s e state on a single year, made with 100% sugar cane grown on the e state, in s t l ucy, Barbados, illustrating further our connection to m ount g ay’s heritage and terroir, allowing consumers to discover the influence of a warm and sunny season until the harvest. This detail is reflected in the stunning blue label - ‘24’ representing for the release year and ‘02’ for the release number in the series. As a new feature, ‘ v t18’ stands for ‘ v intage 18’, referring to the singleyear sugar cane harvest used in this expression, and ‘d2’ stands for the fact that i blended together distillates from two distinct pot still distillations.” Bottled at 55% AB v, m ount g ay s ingle e state s eries 24_02_ v t18d2 is non-chill filtered to preserve the rum’s rich aromas and natural color, and is best served neat. This expression will be limited to 5,418 bottles worldwide, with only 1,200 available in the us . www.mountgayrum.com
RO aming RO a D s P i R i T s
m ike g ilmore founded r oaming r oad after years of curating a rotating selection of single cask spirits for Country l ane l iquor in w yoming. Turns out, he had a knack for getting to know the distillers behind some of the most unique barrel aged spirits in the world, eventually earning a bit of a reputation for shining a well-deserved light on single cask spirits with a distinct point of view. h is goal is to bottle the highest quality s ingle Cask r ums, Armagnacs, Cognacs, g rain s pirits, or whatever else he finds interesting in this beautiful w orld of Aged s pirits. h is initial rum offerings will include a 20-year-old rum from v enezuela, a 9-year-old rum from Jamaica, a 17-year-old rum from Belize, a 16-year-old rum from Australia, a 16-year-old rum from Barbados, a 6-year agricole rhum from m artinique, an 18 year old rum from Panama and two rums from g uyana, an 8-yearold and a 12-year-old. https://roamingroadspirits.com/
COCO nu T C a RTE l
The latest bottling from Coconut Cartel is not a rum, but a sweetener. Coconut n ectar is a versatile sweetener sourced from the sap of coconut palms. i t is not a traditional sweetener, as its unique flavor profile imparts a subtle, caramel like rift to cocktails. i t is mineral rich and low glycemic, offering you a natural way to elevate drinks. https://coconutcartel.com/
g ot Rum? October 2024 - 42
T h E s P i R i T CO m P any
The s pirit Company in e ngland offers over twenty different Advent Calendars, featuring a wide variety of spirits: whiskeys (American, s cottish, i rish, Japanese), gins, tequila, vodka and, yes two rum sets, spiced and regular. e ach set includes 24 30ml sample bottles that you open as you count down to Christmas. s ome of the rums in the s piced Calendar are 8Track s piced r um, o ne- e yed r ebel Passionfruit Coconut r um, d ead m an’s Fingers Banana r um, Arcanist Pineapple r um and l angs m ango g inger r um. The r um Calendar includes Angostura r um 1919, Black Tot m aster Blender’s r eserve - 2021 e dition, Plantation X o Barbados 20th Anniversary, r on Pampero Aniversario, g osling’s Family r eserve, Brugal 1888 d ouble Aged r um, s kipper d emerara r um and Bristol Classic r um g uyana Port m ourant 1990 32yo Port Cask Finish. The s pirit Company has also created Tasting s ets with v irtual Tastings, online tasting sessions that are led by industry experts with backgrounds in distilling, blending and spirit education. They will take you on an informative and fun journey, learning the history of the spirits, the distillery and heritage. You will be shown how to ‘nose’ and ‘taste’ the spirit whilst discussing the tasting notes. There will be plenty of time for any questions or discussions as the session will last between 60-90 minutes. The Premium r um Tasting s et includes h ampden e state r um (46%), Black Tot r um, Jamaica 2019 Pedro Ximénez Cask - 1423 s ingle Barrel s election, g osling’s Family r eserve and e l d orado 12 Year o ld. They only ship to certain mainland states in the us A.
https://thespiritco.com/en-us
ha V ana C lu B
After a successful introduction earlier this year in test markets, Pernod Picard will soon bring h avana Club m ango l ime to g ermany. Jessica Templeton, h ead of innovation at Pernod r icard, told s pirit Business “Flavored rum is currently driving significant growth in the rum segment, showcasing how consumers are increasingly gravitating towards more adventurous and diverse flavor profiles. w e’ve listened to these evolving consumer preferences, and we’re excited to introduce this new product to our g erman portfolio. i t perfectly balances fruity and decadent notes, making it an ideal addition to the h avana Club range.” i nspired by Cuba’s inherently tropical nature, h avana Club’s m ango l ime combines two flavors that rank first in e uropean taste preferences: tropical mango and lime citrus. The result is a ‘balanced interplay between natural sweetness and fresh notes with a velvety mouthfeel’.
https://havana-club.com/en/
BEE nl E igh a RT isan D is T ill ER s
o n s aturday, o ctober 19th, Beenleigh will be celebrating its 140th Birthday. The party will start at 1:00 P m and will feature tastings, distillery tours, live entertainment, food and an auction. Admission includes gift bag and tasting glass! i f you cannot make it on the 19th, Beenleigh offers several tours and tasting packages on a regular basis. There is
the Classic r um Tasting, where you get to sample five of their most popular rums. The m aster d istills r um Tasting includes four distillery exclusive rums and a new s ingle m alt w hisky. There is even a r um Blending m asterclass, where visitors can create their own special bottle of rum. https://www.beenleighrum.com.au/
ang O s T u R a
A ngos T ur A® introduced the newest flavor in the Angostura® Chill lineup: Pear & Bitters. This refreshing blend masterfully combines the sweet, juicy essence of ripe pears with the distinctive, aromatic depth of A ngos T ur A® aromatic bitters, delivering a taste experience that is both unique and satisfying. The launch of Angostura® Chill Pear & Bitters continues the brand’s tradition of blending the rich cultural heritage of Trinidad and Tobago with modern, innovative flavors. This new addition is crafted for those who seek a refreshing escape, whether it’s to cool down on a sunny afternoon or to unwind in the company of friends and family. e xecutive m anager Business e fficiency and s hared s ervices, r ahim m ohammed said, “ o ur mission with Angostura® Chill has always been to bring bold, authentic flavors to life, reflecting the vibrant spirit of the Caribbean. w ith Angostura® Chill Pear & Bitters, we have crafted a drink that not only quenches your thirst but also takes you on a sensory journey, blending familiar flavors with an intriguing twist. w e are confident it will quickly become a favorite among our consumers.” Angostura® Chill Pear & Bitters is meticulously crafted using the finest ingredients, ensuring a drink that is as enjoyable as it is refreshing. i t pairs seamlessly with a variety of occasions, from casual beach outings to more formal gatherings, and complements a wide array of dishes. r ecently, the Trinidad e xpress wrote that Angostura Bitters has accounted for 8% of this country’s food and beverage exports over the past five years, according to Trade m inister Paula g opee- s coon. g opee- s coon made the statement as she delivered the feature address at the 200th anniversary of the h ouse of Angostura. s he said that Angostura continues to play a pivotal role in the transformation and growth of Trinidad and Tobago, contributing significantly to the social, economic and cultural landscape and employment within the manufacturing sector. “This sub sector continues to grow with Aromatic Bitters consistently within T&T’s the top ten export commodities. o ver the period 2019-2023 bitters accounted for 8% of exports under food and beverage,” g opee- s coon said. s he said the success of Angostura on the global stage has helped put T&T on the map, enhancing the country’s international reputation as a producer of high-quality spirits and bitters in the beverage industry.
https://angostura.com/
m O n T anya D is T ill ER s
Colorado’s m ontanya d istillers has launched its new line of artisanal bitters. This innovative line features
five distinctive flavors: g rapefruit, Citrus, Pineapple h abanero, Cucumber Jalapeño, and Cherry Black Pepper. e ach flavor, infused with fresh fruits, herbs, spices, bitters components, and their award-winning Platino rum is designed to elevate cocktails and culinary creations alike. m ontanya’s Platino rum is known for its smooth and clean profile. Aged one year in l aw’s whiskey barrels at almost 9,000ft., its exceptional quality serves as the perfect base for these bitters, exemplifying their commitment to crafting premium spirits and artisanal products to enhance the overall cocktail experience from your favorite lounge to a home bar setup. All bitters come in 50m l , m ontanya branded packaging at 40% AB v, and 80PF. “ i ntroducing our new bitters line represents an added dimension of creativity for m ontanya d istillers,” says Co- o wner and h ead d istiller, m egan Campbell. s he adds, “we are thrilled to bring them to market, and we hope you enjoy them (responsibly) as much as we’ve enjoyed creating them here at the distillery in Crested Butte. s tay on the lookout for more fun releases to come from m ontanya!” m ontanya Bitters will be available to purchase online at m ontanya r um.com, in our Tasting r oom, and through our distribution partner rnd C in Colorado. Ask your favorite local retailer for m ontanya Bitters, or contact m egan@ m ontanya d istillers.com for more information. https://www.montanyarum.com/
B an D i TT i C lu B R um
Crafted and spiced in g lasgow, Banditti Club r um is made from rum distilled from freshly pressed sugar cane juice on the i sland of m adeira. The Barell Aged g olden r um is then aged in g lasgow in fresh virgin American white oak casks for three years. The g lasgow s piced r um is aged for 12 months in oak casks and spiced with a blend of fresh tropical fruit and exotic spices, including pineapple, orange, cacao, and allspice. These handcrafted spirits contain no added sugar, coloring, or artificial flavors. Joining these rums are three new releases:
Banditti Club r um Pedro Ximénez s herry Cask Finish - This unique expression begins its journey on the island of m adeira, where it is naturally fermented and distilled from fresh sugarcane juice. i t is then aged in g lasgow, first in new heavily charred virgin oak barrels, followed by a 6-month finishing period in a first-fill Pedro Ximénez sherry wine cask. Bottled at 55 % AB v
Banditti Club r um m adeira w ine Cask Finish – This rum also starts with m adeira rum that is then aged in g lasgow, first in new heavily charred virgin oak barrels, followed by an 11 month finishing period in first-fill m adeira wine casks, in homage to its spiritual home. Bottled at 54.6% AB v Banditti Club r um Port w ine Cask Finish – s imilar to above, the m adeira rum is aged in g lasgow, first in new heavily charred virgin oak barrels, followed by a finishing period in exceptional first-fill tawny port casks. Bottled at 52.4% AB v https://www.glasgowdistillery.com/
The Sweet Business of Sugar
South Africa
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!
C iga R & R um P ai R ing
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
The l ast One ... n icaragua
i t is the end of the month and, as i started thinking about which pairing to do for the magazine, i was invited to a s ustainable Cocktail Challenge, sponsored by Flor de Caña, so i planned to do the pairing with the cigar then.
w hile thinking about the options, one of them stood up and was clearly unavoidable: a geographic pairing, using a Padrón 1964, which is hand made and box pressed, then aged for a minimum of 4 years. For the pairing i selected an “ h ermoso” (56 x 4) with n atural wrapper (but it is also available with m aduro wrapper).
d uring the competition i had the opportunity to taste different cocktails. As always, some were better than others, but all of them had a focus on sustainable practices, something the event has been doing for many years. Are these cocktails good for cigar pairings? The truth is that most of them would have been difficult to pair with most cigars. For this reason, at the end of the competition i asked n egro Cofré ( m ixologist Brand Ambassador for Flor de Caña) to prepare something simple for me, that would respect the rum’s character. h e opted to make me a r um o ld Fashioned using Flor de Caña 12 Years o ld, using two different bitters from The Bitter Truth: one was Aromatic and the other one was s piced Chocolate, the combination was excellent. After tasting so many sweet and acid cocktails, a simple and respectful (towards the rum)
Photos credit: @Cigarili
cocktail was a life saver, as it is often the case.
i n addition to the pairing, the event was also an opportunity to celebrate, since it was the last days n egro Cofré (@ negrocofre) was going to be in Chile: the following week he’d be embarking on a journey to s pain, to start the role as d istilled s pirits g lobal Ambassador for m iguel Torres, an excellent step up professionally, full of new learning opportunities ahead, and i am sure he will perform brilliantly.
The pairing is like a well-kept classic car: it always works! The cigar showcases dark leather and wood notes, with hints of potpourri when sipping the cocktail first (before puffing the cigar).
There are pairings that are classic, others are surprising if the cocktail is very bold or ambitious. i n this case, the pairing turned into a farewell for a good friend and excellent person, it was a pairing using two products that were the best expressions from their brands. This particular cigar’s format is ideal for precise, brief pairings. i t has a welldefined character and can let you do a simple or complex pairing during 30 minutes of pleasant smoking. i hope that you can create your own pairing using this jewel from n icaragua.
Cheers!
Philip i li Barake # gr CigarPairing
Photo credit: @Cigarili
