Got Rum? ®
c on TE n TS SEPTEMBER 2024
5 From The e di T or 6-9 The Angel’s s h A re - r um r eviews 10-13 C oo K ing wi T h rum 14-19 T he im B i B er ’ s A lm A n AC 20-23 The Fl A vors o F Cos TA r i CA 24-25 T he rum universi TY® li
Got Rum? ®
Printed in the u s .A.
A publication of r um r unner Press, i nc. Taylor, Texas 76574 - u s .A.
Tel/Fax +1 (855) rum -T i P s © 2024 by r um r unner Press, i nc. All rights reserved.
September 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
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The printed version of “ g ot r um?” is produced with F s C-certified paper, which means it is from responsibly managed forests and verified recycled sources. F ron T C over : n ight Turns To d ay inside s P re A d : Classic Cocktails
F rom T he edi T or RTDs and DTC in OND?
OMG!
As a leading supplier of aged rum for specialty r eady To d rink ( r T d ) cocktails in n orth America, we at r um Central have witnessed firsthand the growth and perseverance of the r T d movement. w hat started mainly as a cost-conscious alternative to beer and wine coolers has evolved into a complex industry with offerings at all price levels and for all taste preferences. w e are also starting to see T h C-infused beverages emerging in the market, with Texas-based Bayou City h emp Company making waves. m any potential players in the alcohol space are watching this trend closely, awaiting rulings from F d A, TTB and other agencies.
Another trend that grew rapidly during the pandemic is that of d irect To Consumer ( d TC) sales of alcohol beverages, where distillers, bottlers and retailers navigate local, state and international regulations in order to get products directly into the hands of consumers, bypassing traditional distribution channels. w hen done properly (legally), d TC results in higher profits for the brand owners and increased availability for consumers who may not otherwise have access to the products.
Finally, the dreaded, but also muchsought-after o ctober- n ovemberd ecember ( ond ) quarter is right around the corner, signaling the historically busiest time of the year for those of us in the alcohol industry. w hile the pandemic years altered the
supply chain dynamics a bit, shifting purchasing volumes from Q4 to Q1, we’re starting to see signs of a return to normalcy. And while this is a relief for most, it is also about to catch many unprepared, as glass bottles from overseas suppliers are often delayed while in transit.
w inston Churchill said “ plans are of little importance, but planning is essential .“ s o make sure you devote enough time to your planning, to make this your best ond yet!
Cheers!
l uis Ayala, Editor and Publisher
http://www.linkedin.com/in/rumconsultant
do you want to learn more about rum but don’t want to wait until the next issue of “got rum?”? Then join the “rum lovers unite!” group on linkedin for updates, previews, Q&A and exclusive material.
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!
Kaua’i r eserve - Cask s trength s ingle
Barrel Aged
The Koloa r um Company began making rum in s eptember 2009 using water and sugar from sugar cane grown in the Mount Waiʻaleʻale region of Kaua’i, h awaii. After fermentation, the company uses a vintage pot still to distill their rums in small batches. The rums that are designated for aging are put in charred American white oak barrels until they reach the maturity and flavor profile the blender is looking for. The Kaua’i r eserve Cask s trength s ingle Barrel Aged r um is aged for five years, then bottled at the cask strength of 55.07% AB v, is not chill filtered, and does not have any additives.
a ppearance
The rum is sold in a 750-ml short-necked bottle with a good bit of information on the front and back labels. e ach bottle is individually numbered and shares the cask number; the bottle for this review is bottle number B-171. i t has a screw on cap and does not have a cork like we normally see with other rums in the marketplace.
The color of the rum holds a golden amber color in the bottle and glass. s wirling the liquid in creates a thin band that slowly thickens before releasing a couple of waves of legs and evaporating.
n ose
The aroma of the rum begins with a nip of alcohol followed by notes of cinnamon, caramelized vanilla, orange marmalade, roasted nuts, charred oak, and a hint of allspice.
Palate
The first sip of the rum conditions the mouth with a balance of heat from the proof and a swirl of honeyed caramel. Additional sips reveal the orange marmalade note from the aroma, which manifests sharper with a strong zest flavor. The oak tannins mingle with the other flavors, contributing spice and char notes to the flavor profile. As the rum begins to fade, the caramel notes are joined by a light black pepper note that balances the flavors in a sweet and spicy long finish that lingers on the palate for quite some time.
Review
o ver the past decade, i have sampled and used several of the rums from the Koloa portfolio for sipping and in cocktails. i n my opinion, this five-yearold rum is hitting out of its weight class, and i am not talking solely about the proof of the rum. u sually, a five-yearold rum is not as influenced by the wood of the barrel and does not have such an interesting flavor profile. i n my opinion, they can add a bump to a cocktail, but it would not be something that i would enjoy sipping. Kaua’i r eserve Cask s trength s ingle Barrel Aged is the exception to that rule, as it is an enjoyable sipper, especially for those who enjoy cask strength rums. The flavor profile holds up extremely well in a r um o ld Fashioned cocktail but adds an interesting twist to a r um r unner or Ancient m ariner cocktail as well. o verall, i found this to be a well-crafted rum to add to the shelf for special occasions and elevated tasting experiences.
T he A ngel’ s sh A re
by Paul s enft
Coconut Cartel Blanco
The Coconut Cartel rum brand has recently added a Blanco expression to their portfolio to go along with their Añejo expression. The Blanco rum is produced in the d ominican r epublic using locally harvested sugarcane and coconuts. To make their rum, the company ferments fresh, pressed sugarcane juice and distills it using pot and column stills. The column still rum is aged for one year in used oak bourbon casks, while its pot still rum remains unaged for the blend. To blend this rum, they use fresh sugarcane juice to blend the rum to 46% AB v and then filter it to remove all coconut sediment. The company claims it has no additives in this product.
a ppearance
The rum is a short-necked 750 m l bottle that provides the basic information about the product on the front and a good bit of detail about how it is produced on the back label. The clear security wrap secures the black plastic cork to the bottle and opens easily once you manage to get the wrap off.
i n the bottle and glass, the rum is clear, with no signs of any particulate. Agitating the liquid creates a razorlike band that slowly thickens over a minute and then releases several waves of legs before beading up and evaporating.
n ose
The rum delivers a combination of sugarcane and lemon grass front and center. Tropical fruit notes of plantains
and pineapple with a kick of lime for good measure. There is a flowery musky undertone that makes me think of a combination of vetiver and jasmine rounding out the experience.
Palate
The first sip delivers a slight chewy mouthfeel, with a tang of ethanol and citric acid conditioning the palate. e ach additional sip highlights the immaturity of the rum but also delivers unexpected herbaceous flavors of coriander, vetiver, cane grass, and pepper, and eventually a sweet coconut note lingers toward the end of the flavor experience. As the rum begins to fade, the ethanol note takes over, creating a medium-astringent and medicinal finish.
Review
First and foremost, this is a rum engineered to be used as a component in a cocktail and is not something i would recommend for sipping. The company website recommends several classic cocktail recipes, such as a d aiquiri, a m ojito, and even a r um m artini. i can see where it would be useful in any cocktail that calls for a minimally aged rum, but the other ingredients are going to need to have a strong flavor to dominate some of the herbaceous and astringent flavors in the profile. o verall, i can see this rum being an interesting one to experiment with, but i am not sure how well it will compete with similar rums in the marketplace.
COOKING WITH RUM
Bringing the Spirit of the Cane Into the Heart of the Kitchen!
by Chef Susan Whitley
i ngredients:
Rum and Brown Sugar Marinated Steak
• 1/4 C. s oy s auce
• 1/4 C. Teriyaki s auce
• 1/3 C. d ark r um
• 1/3 C. Brown s ugar, packed
• 2 Tbsp. s picy Brown m ustard
• 2 l b. Flank s teak
Directions:
1. i n a small bowl combine soy sauce, teriyaki sauce, rum, brown sugar and mustard. m ix thouroughly until the sugar has dissolved. Place the flank steak in a shallow baking dish and pour the marinade over the meat. l et the meat marinade at room temperature for 30 minutes.
2. w hen the grill is ready, remove the steak from the marinade making sure to shake off any excess fluid. r eserve the marinade for a second dip. g rill the steak for 3-4 minutes to sear then flip steak and grill for additional 3-4 minutes. r emove steak from grill and place back in the pan with the marinade for a second coat. r eturn steak to grill and grill each side for an additional 2-3 minutes or until steak is cooked to your liking. r emove steak from grill and allow to rest for 5 minutes before cutting.
3. w hile steak is resting, pour the marinade into a small saucepan and boil over medium-high heat until marinade becomes syrupy, approximately 3 minutes.
4. s lice the steaks thinly across the grain and serve drizzled with the sauce.
l ime- c ilantro Butter Sauce
i ngredients:
• 1 m edium s hallot, minced
• 4 g arlic Cloves, minced
• ½ C. w hite r um
• Juice from 2 l imes
• 2 Tbsp. l ime Zest
• ½ C. h eavy Cream
• 2 Jalapeño Peppers, remove seeds
• 1 s tick u nsalted Butter, room temperature, cut into small pieces
• 1 Bunch Cilantro
• s alt to taste
i nstructions:
1. Combine the shallot and garlic cloves in a mini food processor and pulse until well minced.
2. Bring the white rum to a boil in a small saucepan over medium heat and reduce to half the amount. Add the minced shallots and garlic, lime juice, lime zest and cream to the reduced wine. Continue cooking until reduced by half again, about 10 minutes, and remove from the heat.
3. i n the food processor, add the jalapeño peppers and warm sauce mix and blend. Add the butter, piece by piece, and blend well. Add the cilantro and blend until completely minced. Add salt (to taste). s erve the sauce warm.
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®
ot Rum? September 2024 - 14
Presented by
Imbiber’s The Almanac September
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!
SEP 1 a ustralian c raft g in Day
SEP 1 c alifornia Wine Month
SEP 1 n ational Bourbon h eritage Month
SEP 10 i nternational c anned c ocktail Day
SEP 13 n ational c achaça Day
SEP 15 g renache Day
SEP 15 n ational c rème de Menthe Day
SEP 20 n ational Rum Punch Day
SEP 28 n ational Drink Beer Day
g ot Rum? September 2024 - 18
Imbiber’s The Almanac
i ngredients for a large batch (around 10 servings):
• 10 oz Coconut r um
• 10 oz w hite r um
• 4 oz s piced r um
• 2 oz g renadine
• 25 oz Pineapple- m ango Juice
• 25 oz o range Juice
• 10 oz s piced r um for Floaters (optional)
Directions:
1. Add g renadine to bottom of pitcher or punch bowl
2. Pour in w hite r um, Coconut r um and 4oz s piced r um
3. Pour in the Fruit Juices
4. Fill glasses and top each one with 1oz of s piced r um (optional)
5. g arnish glasses with Pineapple w edges
Featured Cocktail: r um Punch ( s eptember 20th) g ot Rum? September 2024 - 19
f ood and
Drink
i n c osta Rica
Costa r ican cuisine is known for being mostly mild, with high reliance on fruits and vegetables. o wing to the location of the country, tropical fruits and vegetables are readily available and included in the local cuisine. r ice and black beans are a staple of most traditional Costa r ican meals, often served three times a day.
Costa r ican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. o wing to the contrast of Costa r ica’s large tourist economy, the many rural communities throughout the country, the foods available, especially in the more urban areas, have come to include nearly every type of cuisine in addition to traditional Costa r ican dishes. Cities such as s an José, the capital, and beach destinations frequented by tourists offer a range of ethnic foods, from Peruvian to Japanese. Chinese and i talian food is especially popular with Ticos (the local name for anybody Costa r ican; Tica is also sometimes used for women), and can be found around the country, though with varying levels of quality. Food is an important aspect of Costa r ican culture, and family gatherings and celebrations are often centered around meals.
The indigenous people of Costa r ica, including the Chorotega, consumed maize (corn) as a large part of their diet during the pre-Columbian era. Although modern Costa r ican cuisine is very much influenced by the s panish conquest of the country, corn still maintains a role in many dishes. Tamales, originally introduced to all of Central America by the Aztecs, are served at nearly all celebratory events in Costa r ica and especially at Christmas. They are made out of dough of cornmeal, lard, and spices, stuffed with various mixtures of meat, rice, and vegetables and wrapped and steamed in a plantain or banana leaf. The Chorotega native people prefer to stuff their tamales with deer or turkey meat, pumpkin seeds, tomatoes, and sweet peppers.
The Caribbean coast of Costa r ica comes with its own host of Afro-Caribbean influenced traditions. d uring the holidays, it is common to find pork cracklings and a tripe soup called mondongo r ice and beans is a common dish on the Caribbean side, not to be confused with gallo pinto and other dishes containing rice and beans; this dish consists of rice and beans cooked in coconut milk and typically served with fish and some type of fried plantain.
g ot Rum? September 2024 - 22
Beverages
Coffee, already one of the largest exports of Costa r ica, is offered in nearly every restaurant and household in the country. s erved black or with milk (known as café con leche ), it is generally strong and of high quality.
Agua dulce is a common Tico drink, made of tapa de dulce (raw cane sugar, also called panela) dissolved in hot water. This drink is particularly common in the cooler highlands and surrounding mountains of the country.
Frescos and batidos are drinks made from fresh fruit and milk or water. Among the fruits used are papaya, mango, watermelon, cantaloupe, pineapple, strawberry, blackberry, banana, carrot, tamarind, guanábana and cas, a sour fruit native to Central America. Horchata , the cornmeal and cinnamon drink that originated in s pain, can be found in the northwestern g uanacaste Province. A holiday beverage of homemade ginger beer is found on the Caribbean side of the country, and is sometimes mixed with wine.
Refrescos is the local name for bottled soft drinks, which are widely sold. m ost common brands are available, although in rural areas, vendors sometimes sell soft drinks in plastic bags, which are cheaper than cans or bottles.
Agua de pipa is a green coconut with a straw to drink the water found inside. v endors, called piperos, typically walk around selling green coconuts in touristy areas, and when one is purchased, the vendor chops off the top with a machete and puts a straw into it.
i n Costa r ica, beer is the most commonly consumed alcoholic drink. i mperial and Pilsen are the two most widely popular beers in the country. i mperial was founded in 1924, Pilsen in 1888. i mperial is known by the eagle on its label, which is emblazoned on shirts all over the country, and has a slightly lower alcohol content than Pilsen. Bavaria is another local beer, slightly more expensive and enjoyed by a smaller crowd. m icrobrews are also increasingly available in Costa r ica, including those made by the Costa r ica Craft Brewing Company.
Michelada is a popular beer in Costa r ica. w hile slightly different from the m exican michelada, the Costa r ican one is a bit more simple. i t is composed of fresh lime juice, beer, and salt around the rim of the glass. i t can be ordered at practically any restaurant or sodita and is very refreshing. l ocal hard liquors include rum, guaro, and coffee liqueur. The most commonly served rums are r on Centenario, which is made in Costa r ica, and n icaraguan rum Flor de Caña. Guaro is a strong-tasting hard liquor made from sugarcane, similar to vodka. i t is usually consumed in a mixed drink called a guaro sour , or by the shot. The government created the brand of guaro called Cacique (meaning chieftain) in an effort to stop illegal moonshine manufacturing. Café r ica is a locally produced coffee liqueur. There is also a traditional alcoholic beverage originally made by the Chorotega people of Costa r ica called Vino de Coyol (Coyol wine). i t is made by fermenting the sweet, watery sap of the coyol tree, a spiny palm.
r
www.
c osta Rica: f olk c ulture, Traditions, and c uisine by Jack Donnelly
(Publisher’s r eview) Traveling and living abroad can be an enriching experience— opening your eyes to different cultures and worldviews. But it can be difficult to access the local culture of a foreign country, especially if you aren’t fluent in its language.
Jack d onnelly’s unique guide introduces e nglish-speaking travelers and expats to Costa r ica’s rich folk culture, traditions, and cuisine, which are often missed by nonlocals. w ritten as a series of articles so you can selectively read what most interests you, Costa r ica covers local legends, folk beliefs, and traditional festivals, wrapping up with a food reference and glossary.
Anyone can take a surfing vacation to Costa r ica; but with the cultural insight of Jack d onnelly, you can go on a true Costa r ican adventure. d iscover a local festival happening during your trip, and read up on its history so you can join in. l earn Costa r ican s panish vocabulary and surprise the locals with your understanding. Test your sour tolerance with a cas drink. “Come back to life” with the seafood cocktail vuelve a la vida, reputed to cure hangovers and illness o ffering an inside view from an outsider’s perspective, Jack d onnelly’s guide gives you the key to enter the full “Tico” experience..
About the Author: Jack d onnelly has been a life-long enthusiast of l atin American folk culture. As a young man, during the 1960s, he studied cultural anthropology at the u niversidad de las Américas in m exico City. h e went on to volunteer with the Peace Corps in g uatemala, working with m ayan cooperatives in the w estern h ighlands and adding to his knowledge and appreciation of Central America’s rich cultural heritage.
s pending much of his adult life in n ew h ampshire, d onnelly had to work hard to maintain his s panish and fuel his interest
in s panish-speaking culture. o ver the years, he has published multiple articles and photographs on Costa r ica.
n ow, d onnelly lives in h eredia, Costa r ica. h e travels around the country investigating and documenting folkloric events. h is book Costa r ica gathers his findings into a culture-rich guide that offers unique insight into the traditions of the country.
Publisher: Create s pace i ndependent Publishing Platform ( m arch 28, 2014)
l anguage: e nglish
Paperback: 112 pages is B n -10: 1495930882 is B n -13: 978-1495930881
i tem w eight: 5.3 ounces d imensions: 5.5 x 0.27 x 8.5 inches
your o ne-Stop Shop 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
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• l ow m inimums and Fast Turnaround, w orldwide s hipping www. r umCentral.com
T h E R u M
hi ST o R ian
by m arco Pierini
i was born in 1954 in a little town in Tuscany ( i taly) where i still live. i n my youth, i got a degree in Philosophy in Florence and i studied Political s cience in m adrid, but my real passion has always been h istory and through h istory i have always tried to understand the world, and men. l ife brought me to work in tourism, event organization and vocational training, then, already in my fifties i discovered rum and i fell in love with it.
i have visited distilleries, met rum people, attended rum Festivals and joined the r um Family. i have studied too, because r um is not only a great distillate, it’s a world. Produced in scores of countries, by thousands of companies, with an extraordinary variety of aromas and flavors, it is a fascinating field of studies. i began to understand something about sugarcane, fermentation, distillation, ageing and so on.
s oon, i discovered that rum has also a terrible and rich h istory, made of voyages and conquests, blood and sweat, imperial fleets and revolutions. i soon realized that this h istory deserved to be researched properly and i decided to devote myself to it with all my passion and with the help of the basic scholarly tools i had learnt during my old university years.
i n 2017 i published the book “A meri CA n rum – A s hort h istory of r um in e arly America”
i n 2019 i began to run a Blog: www. therumhistorian.com
i n 2020, with my son Claudio, i have published a new book “F ren C h rum – A h istory 1639-1902”.
i am currently doing new research on the h istory of Cuban r um.
his T or Y o F C u BA n rum 22. C on T r ABA ndo
i n last month’s article, ( his T or Y o F C u BA n rum 21. un C le s A m ’ s B oo Z e C o P s ) we looked at Prohibition in Cuba from the American perspective. i n this article, on the other hand, we’ll try to understand what Cuban people thought about it.
“The h avana business responsible for provisioning, loading and clearing cargo for the rum fleet insisted that they were not violating u s . liquor laws because their transactions occurred in Cuba, where they were legal. i t was not their concern where cargo actually landed if the ships themselves claimed to be headed to destinations where the importation of liquor violated no law. Cuban public opinion was also in their favor.” ( l isa l indquist d orr “ A Thousand Thirsty Beaches ”, 2018)
That’s right. Because in Cuba, and throughout the world, alcohol was and remained perfectly legal. i t wasn’t just a question of different laws, but of a profound cultural difference. Cuban people, well known for their moderation in drinking alcohol, did not understand Prohibition. Actually, Cubans, both authorities and ordinary citizens, submitted to Prohibition, but didn’t approve of it. i t was something alien
to their culture, something imposed from outside, yet another American imposition. i n Cuba, as i believe in all Catholic countries, real temperance movements have never existed. Beer and rum were part and parcel of Cuban people’s everyday life and alcoholism was not a particularly felt social problem. i n short, Prohibition was for them just one of the many oddities and hypocrisies of the Gigante del Norte ( n orthern g iant).
Besides, booze smuggling was very lucrative, was interconnected with ordinary economic activities, and the wealth it brought seeped into all layers of h avana society. “ s muggling liquor represented a trade of approximately 500,000 cases of alcohol per month, or about $80 million per year. The Cuban government collected export duties on much of this trade – especially on highly desirable Cuban rum and aguardiente. m oreover, the vast majority of the trade occurred through the port of h avana. The ships were provisioned in h avana, the crews often spent their wages in h avana, and repairs were contracted, completed, and paid for in h avana, all at a time when the larger Cuban economy buckled under the low price of sugar. i t was no surprise that Cubans, and especially those in h avana, the seat of national government, resisted u s . demands that Cuba end the smuggling trade. …
Beyond representing an important element in the overall Cuban economy, the trade in liquor was interwoven into the local economy and fabric of city life in h avana. Captain del v alle, for example, met with his informant boot legger at a bar in what is now old h avana. s mugglers utilized familiar cafés and hotels to conduct their business and took advantage of area roads and beaches. … many Cubans had no interest in helping the u nited s tates enforce the Prohibition law. i t was certainly not in the economic interest of many Cubans to do so. h avana’s rum fleet was extensive. d uring the heyday of smuggling, agents mentioned almost 350 separate vessels that at one point or another were implicated in the liquor traffic. These ships were of various sizes and types and used various forms of propulsion. … By the late 1920s, newer boats plied the waters, designed and built specifically for the liquor trade. …
s muggling, along with most businesses associated with shipping, however, concentrated around the narrow, winding streets of what is now o ld h avana near the docks of the harbor. s mugglers rubbed shoulders with tourists and legitimate business people along a wharf that hosted ships of a variety of sizes and designs. l ocal cafés and bars attracted tourists and also served as places to finalize business transactions or recruit crews. l ocal hotels housed Americans visiting the tropical island as well as budding and established liquor entrepreneurs. w holesalers and smuggling alike managed their trades through local offices, while the police, customs agents, and American embassy officials sought to gain a vantage point on the entire market. i t was impossible to disentangle legitimate economies of trade and tourism in h avana from the illegal trade in booze as well immigrants and narcotics.” ( l indquist d orr)
The r um Treaty of 1926 changed the legal framework, but not the opinion of Cubans and, last but not least, corruption was widespread at all levels, from the lowest officials to the highest authorities of the r epublic. s o, the efforts of the American agents and of the reluctant Cuban authorities were insufficient in the face of the profitability of smuggling and of the fact that, to put it simply, for the overwhelming majority of Cubans booze smuggling wasn’t a crime and smugglers were looked at with sympathy.
As i have already said several times, often the best historical sources are those that didn’t know they were such, those that the great French historian m arc Bloch called unintentional sources. i n this case, luckily, we have a first rate source, e nrique s erpa’s novel “ Contrabando ” ( s muggling), published in 1938, but written in 1932-33. As far as i know, it has never been translated and published in e nglish. i t’s a good novel and i must confess that, beyond our interest in rum and Prohibition, the first thing that struck me was the utmost modernity of the h avana it describes: a vibrant, glittering city, not without poverty, of course, but also full of life: urban traffic, taxis, people, tourists, bars, night clubs, etc.
But back to us. The story is set at the end of the 1920s and is rather simple.
The protagonist and first-person narrator comes from a wealthy family, had a good education, worked as a technician in a sugar mill, but, for a sort of existential idleness, he has slowly gone down the social ladder. h e still owns three fishing schooners which he inherited from his father, and his house. h e knows little about sea, boats and fishing and relies totally on the patrón , Cornúa, a rough sailor with a turbulent past, who oversees the fishing operations and is the de facto captain of the most beautiful and fastest boat, La Buena Ventura (The g ood Fortune). Business goes poorly, and it keeps getting worse. e ven when they catch a lot of fish it is difficult to sell it and the price keeps dropping because the supply exceeds the demand. This is also due to the arrival of refrigerated ships from the us A which sell their fish at very low prices. At the end of every fishing campaign the protagonist doesn’t earn anything, and his sailors earn very little despite the hardship of their work. At a certain point, with nonchalance Cornúa suggests abandoning fishing and turning to smuggling.
“ i say that if i were the master of ‘The g ood Fortune’ i would smuggle, no? That, of course, does not mean that you do. But what a bargain for those of us who sell the fish for two and a half cents! There’s no comparison between that and the fish, and nobody gets hurt. A good trip of twenty days can give us thirty thousand pounds of fish, which are, putting it high, at four cents a trip with another, one thousand two hundred pesos o nce the crew has been paid, what’s left? l et’s say two hundred pesos , two hundred five, three hundred? This is bad business! n ow take your pencil and calculate how much the boat’s repairs cost, and everything else. There is, i say, no comparison with a journey of alcohol. i n h avana, we buy rum for four pesos and sell it in the north for twenty. You do the math! That, putting the fish at four cents. But put it at three. s o what! There’s not even enough left to smoke. ... There’s no comparison, i say, with a trip of alcohol. Buy in h avana the four pesos rum and sell it in the north at twenty”
To have an idea of the money involved, according to CoPilot, in 1930 1 peso was equal to 1 dollar, equivalent to roughly 20 dollars today. m oreover, in the novel the protagonist pays one peso for a taxi ride receiving change and he pays five pesos for a night with a cheap prostitute.
The controls of American Prohibition officials are very accurate, says Cornúa. Certainly, they can be bribed, but at a high price, beyond the reach of small traffickers like them.
“That is a resource of the big smugglers, who load cargos for many thousands of pesos . Those are never in danger. l ook, i know a distillery that has made more than half a million with contraband, without any danger. h e has made a deal with an American firm and sends them rum in cans like canned fruit. There was another one that sent it in barrels with i don’t know what dye and put it in as paint. Then they distilled it again, to remove the dye. You don’t know the tricks that have been invented for this business!”
The protagonist hesitates; the fear of being arrested scares him, but he has no moral doubts (nor do his sailors afterwards), he only considers practical problems, which Cornúa promptly resolves.
“- And another thing, how do you do it? w e get to the American coast, and then? h ow are we going to locate the smugglers? w e would have, i suppose, to know someone and write to him; because if not, even if we could disembark ... w e will go looking for who will buy us?”
- Bah, man, don’t be a kid! That works out well in h avana. i can put you in communication with the man we need.”
That same night, in a bar, they meet a m r Burton, an American buyer who lives in l a h avana. h e is willing to pay a deposit and the balance upon delivery of the rum at a specific location on the American coast, where they will meet a yacht with his men. The problem is that the rum seems too expensive. The protagonist approaches various distilleries, but the price is still high.
“And all of them had indicated to me the same price for the rum: eight pesos thirty cents a jug, placed in any point of the city. i f i had to take it out of h avana, the driving was on me. w hen, after telling them how many jugs i was going to buy, i asked them for a discount, they took a sheet of paper and a pencil, to show me that, with the exorbitant taxes they paid, they could not sell it at a penny less:
- n ote: each jug pays four pesos eighty cents per liter, which is the same as foreign spirits, even cognac. s o, actually, what we charge you is three fifty per jug; the rest is tax”
o nce again, Cornúa intervenes, and with the same ease with which he had put him in touch with m r. Burton, now he takes him to d on l esmes, an underground distiller who doesn’t pay taxes on rum. And after a brief conversation, the deal is done.
“Twenty minutes later we had closed the business in principle. First, the value of rum: four pesos twenty cents a jug; after delivery. d on l esmes promised to have the shipment ready, four days later, in Boca de Jaruco , where he owned a house to store the alcohol he sold to smugglers. h e set us a time to serve us, because then there were only thirty or forty jugs of spirits and about three hundred of rum.
- i t is not worth keeping morelamented d on l esmes, who, already done the business, allowed himself the luxury of a verbal broadside - h ardly any business can be done. The government is careful not to make a mockery of the stupid r um Treaty with the u nited s tates and you have to take many risks to smuggle. w ith as much money as this business could give! But they do not let it prosper and you have to take advantage of it by drops. The fact is, there is no spirit of initiative, man. w e could get a lot of alcohol into the u nited s tates, but the government won’t let us, and we have to be collecting the profits with a sponge. This g overnment! i ’m telling you; they don’t understand anything. i t would be enough for the authorities to use their left hand, so that many people could see. But no! The government doesn’t understand. l iquor manufacturers are going broke in Cuba, and meanwhile, Americans are drinking wood alcohol and the crap they send from n assau.
And d on l esmes smiled in a grimace of disgust, which concretized his disgust for the government, the wood alcohol, the filth of n assau, the American consumers and perhaps even for his own rum that he was going to sell us and that, of course, was not the same as he had drunk with us”
P os T s C ri PT rum
d o you remember my article over C oming T he rum in F eriori TY C om P le X (A lmos T) in the m ay 2024 issue? h ere is another example:
“- Are you going to drink whiskey?
Cornúa smiled:
- m e? n o way! i don’t like these slops you swallow. i want rum. - And, addressing the bartender: - Put a bottle of Bacardi here.”
The protagonist, a master, drinks whiskey, whereas Cornúa, a simple mariner, drinks rum, indeed Bacardí directly.
m arco Pierini
2024 Q4 Courses
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)
• The Business of r um ( n ov. 18th)- 1/2 day
• Private l abel Primer ( n ov. 18th)- 1/2 day
• The Classifications of r um ( n ov. 19th)1/2 day
• The h istory and s cience of the Barrel ( n 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
• Advanced r um Blending
• Advanced r um l aboratory
• e ssential r um l aboratory
• Fermenting w ith d under - h igh e ster r ums
• 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 Cask Finishing
• 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.
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.
c ommon 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: n onanol
a ldehyde formed: n onanal / Pelargonaldehyde
c arboxylic acid formed : n onanoic Acid / Pelargonic Acid
Ester formed when reacting with itself: n onyl n onanoate / n onyl Pelargonate Pelargonicn acid nonyl ester
n onanol is also known as n- n onyl alcohol; Pelargonic alcohol; Alcohol C-9; n onan-1ol; n onanol-(1); n- n onan-1-ol; n- n onanol; 1- h ydroxynonane; ns C 5521.
n onanol is a straight chain fatty alcohol with nine carbon atoms and the molecular formula C h 3(C h 2)8 oh i t is a colorless oily liquid with a citrus odor similar to citronella oil. n onanol occurs naturally in orange oil. The primary use of nonanol is in the manufacture of artificial lemon oil. v arious esters of nonanol, such as nonyl acetate, are used in perfumery and flavors.
m ore common than 1-nonanol are its many isomers, including isononyl alcohol, which are typically produced by hydroformylation of octenes. i someric octenes are produced by dimerization of butenes. These alcohol mixtures are used as solvents in paints and as precursors to plasticizers.
Additional uses of 1-nonanol include: g ot Rum? September 2024 - 40
• As a reference material in the determination of airborne fungal spore levels using g C- ms method.
• To prepare polysulfone capsules as ideal adsorbents used in the removal of phenol from an aqueous solution.
• As a solvent in the study of swelling properties of hummers graphene oxide membranes.
Toxicity
l imited evidence exists, or practical experience predicts, that the material either produces inflammation of the skin in a substantial number of individuals following direct contact, and/or produces significant inflammation when applied to the healthy intact skin of animals, for up to four hours, such inflammation being present twenty-four hours or more after the end of the exposure period. s kin irritation may also be present after prolonged or repeated exposure; this may result in a form of contact dermatitis (nonallergic).
a roma
• n onanol is often described as having a citrus odor similar to citronella oil.
• n onanal is often characterized as having a rose-orange odor.
• n onanoic Acid is often described as having an unpleasant, rancid odor.
• n onyl acetate’s aroma is described as “green, mildly sweet, and fruity.”
n onanol
n onanoic a cid
SEPTEMBER RUM IN
Ru M in T h E n EWS
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.
hol MES cay
i f last year’s big rum release was Appleton’s l egend, a recreation of the famous Trader v ic favorite 17 Year w ray & n ephew, this year’s biggie has to be h olmes Cay i nfinity. u nlike other special barrels that e ric Kaye has bought in the past, this cask is historic. i t is an ‘infinity barrel’, a collection of leftover portions of other casks or bottles that are no longer needed for testing or review. The rums come from thirteen distilleries in seven countries. Five of the distilleries are no longer in operation. This is indeed, a once in a lifetime blend. The makeup of countries and distilleries is as follows:
• g uyana - 74% of the total blend. i ncludes rum from the u itvlugt e state, the e nmore e state and the d iamond d istillery.
• Jamaica - 15% of the blend. i ncludes rum from h ampden e state, the l ong Pond d istillery and the Clarendon d istillery.
• g uadeloupe - 5% of the blend. i ncludes rum from the m ontbello d istillery, the g ardel d istillery and Poisson d istillery.
• Trinidad - 3% of the blend. i ncludes rum from the Caroni d istillery.
• Barbados - 1% of the blend. i ncludes rum from the w est i ndies r um d istillery.
• v enezuela - 1% of the blend, i ncludes rum from the Pampero d istillery.
• Brazil - 1% of the blend. i ncludes rum from e pris d istllery.
i n 2003, when the blend was created, the rums ranged in age from unaged to twenty-seven years. Today, the rums are between twenty and forty-seven years old. e ven more detail on the specific marques of the distilleries involved, and the history of those distilleries, is included in a 50-page book in the boxed set of the blend. The book gives a richly detailed account of exactly how this product ultimately came to be. There are only 100 boxed sets available, featuring a 700ml bottle and the book. There will also be sixty 200ml bottles in simpler packaging, without the book. https://www.holmescay.com/
M a STER of M alT
The ZX v entures, the growth and innovation division of beveridge giant AB i nBev, has sold m aster of m alt, Atom Brands and m averick d rinks back to their founder, six years after acquiring the businesses. Justin Petszaft, the original and once again owner said “ i never dared to dream that we’d one day be able to buy the business back, but a few weeks ago, completely out of the blue, we were offered the opportunity to do just that, and i ’m proud to say that m aster of m alt is once again fully independent and 100% founder-owned. i t’s been a long journey, and we’ve learned a lot, but i still feel like it’s a journey which has only just begun. i could not be more excited about what’s next for m aster of m alt, and i would like to ask for your help and support in continuing to build a company that we both want to be customers of.” Because of the buy back, m aster of m alt can once again ship to twenty-six states in the us m asters has a vast selection of rums, many from e uropean independent bottlers that we do not see in the s tates. They also have a great sample program, offering 30ml bottles of over 250 different rums, including several Black Tot and Caroni releases. They also offer tasting sets and Advent Calendars. o h, and they also carry whisky.
https://www.masterofmalt.com/
KR a KE n
The Beast’s latest treasure has surfaced, a limitededition flavor born of the maritime myths of the rugged Cornish coast. As legend has it, terrified smugglers, fearful of the curse of the mighty Kraken, stashed a trove of contraband in a remote cove, including crates of dark caramel and barrels of delicious Black s piced r um. l ost for centuries, these exotic riches were dashed together by time, and preserved amidst the cool breeze and crisp salt of the Cornish s ea. m odern adventurers recently retrieved this rare bounty of rum for fans of The Beast’s darkest delights and Kraken Black s piced r um d ark Caramel and Cornish s ea s alt l imited e dition is now available in the u K in 700ml bottles at 40% AB v https://www.krakenrum.com/
S uga R fi E l D SP i R i TS
s ugarfield s pirits, producers of outstanding “Agricolestyle” cane juice rum as well as molasses-based rums, announced its new Port Finished s ingle Barrel rum. Based in l ouisiana, one of the largest sugarproducing states in the u s ., s ugarfield s pirits has a true focus on the impact of terroir in all aspects of the spirit-making process, using local ingredients that reflect the season, weather, land, and the distiller’s skill. “ i got the idea to start s ugarfield s pirits during a visit to a family-owned distillery in o regon devoted to bottling an expression of Pacific n orthwest fruit,” says Thomas s oltau, founder of s ugarfield s pirits. “ i was inspired to see what i could do with the agricultural products in l ouisiana. m y background in chemistry and as a neonatologist equipped me with the skills to test how to use local fruits to make delicious spirits. i worked through the lsu business incubator to create the business and hosted the g rand o pening in January 2020. w e are focusing on rum in l ouisiana as it is made with one of the largest products grown in the area. w e are blessed with an abundance of sugarcane products from raw cane juice to raw cane sugar to blackstrap molasses. u sing these natural ingredients to craft creative styles of rum is my passion.” s ugarfield s pirits Port Finished s ingle Barrel r um is made from a blend of raw cane sugar and black strap molasses from Belle r ose, l ouisiana, just across the m ississippi r iver from the distillery. i t is bottles at 55.5% AB v https://www.sugarfieldspiritsla.com/
o XB o W R u M D i ST ill ER y
o xbow r um d istillery announced the release of False r iver Premium d ark r um. This latest addition to the False r iver family captures the spirit of l ouisiana’s rich cultural heritage while offering a bold take on classic Caribbean dark rum.
False r iver Premium d ark r um is a tribute to the dynamic landscape and resilient people of Pointe Coupée Parish, where the m ississippi r iver’s historic shifts gave birth to the False r iver, a long, curved lake that stands as a testament to nature’s power. This rum embodies that same spirit of transformation, bringing together the finest g rade-A molasses from l ouisiana with deep, complex flavors developed through aging in bourbon barrels. The final touch is a blend of dark caramel, which adds a luxurious finish that sets False r iver apart. o xbow r um d istillery produces two other small-batch rums under the False r iver category s piced r um and Barrel Aged s piced r um. https://www.oxbowrumdistillery.com/
BR ugal
Brugal 1888 announced the launch of l a Casa Brugal, an immersive pop-up experience designed to elevate every moment of connection and celebration. This exclusive tour will travel through the vibrant states of Florida and Texas, offering guests the opportunity to experience the very best of Brugal’s rich d ominican heritage at specially chosen locations, expertly
complimenting each community’s local culture and occasions. Founded in 1888 by d on Andrés Brugal m ontaner, Brugal has long been synonymous with quality and craftsmanship. l a Casa Brugal offers guests a unique opportunity to step into d on Andrés Brugal’s d ominican country home, reimagined as a roving casa (house) where tradition meets modern elegance. At every stop, l a Casa Brugal will transform into a vibrant Brugal 1888 r um Bar, where expert mixologists craft classic cocktails with a d ominican twist, including the 1888 r um n egroni, 1888 r um o ld Fashioned, and 1888 r um e spresso m artini. g uests can also learn to drink rum like a m aestro, savoring and comparing the distinct flavor notes of Brugal 1888 and the complexities of its double-aging process. As fifth-generation m aestra r onera Jassil v illanueva Quintana explains, “ l a Casa Brugal is about more than just showcasing our rum. i t’s about bringing people together, celebrating life’s special moments, and enriching those moments with the very best of Brugal 1888. e ach destination on our tour has been chosen to reflect the local culture, creating a unique experience that resonates with the community and creates a lasting relationship with the Brugal family.”
https://www.brugal-rum.com/en
R u M STR i PE B y RED STR i PE
h eineken u K is expanding the r ed s tripe brand in the u K with the introduction of their range of ready-to-drink rum cocktails, r um s tripe by r ed s tripe. r um s tripe was successfully introduced in the s tates last year with a r um Punch and a m ojito variant. The u K will get three flavors: r um Punch, Cherry & Cranberry and Pineapple & Coconut. They will be packaged in 250ml single can formats at 7-5% AB v. The range aims to tap into r ed s tripe’s Jamaican heritage by combining fruit juice with a double measure of Caribbean rum. All three s K u s are vegan-friendly, with no artificial flavors or colors. Katie Park, head of Beyond Beer at h eineken u K, comments: “ w e are thrilled to introduce r um s tripe by r ed s tripe in three creative flavor combinations which will allow u K consumers to ‘Taste the Tropics’. At h eineken u K, we have a strong track record of bringing category-leading innovation to the market, consistently evolving our portfolio of brands in line with market trends, and always keeping the consumer at the heart. This is exactly what we have set out to achieve with this launch. From a shopper perspective, seeing renowned brands move into new formats naturally inspires curiosity and excitement which, in turn, will help our retailer partners grow their sales and drive footfall.” https://www.redstripebeer.co.uk/
flo R de ca Ñ a
The s pirit Business website reported that Flor de Caña is celebrating its 135th anniversary by opening immersive experience centers around the world. i n celebration of its 135th anniversary, Flor de Caña has opened the doors to its highly anticipated
experience centers in m adrid, s pain; l ima, Peru; m anagua, n icaragua; and m exico City, m exico. This innovative concept offers entertaining and unforgettable immersive experiences to its visitors, giving them the opportunity to discover the world of Flor de Caña through their own senses. e ach Flor de Caña e xperiencia venue is much more than a traditional store. i t’s a unique space where spirits enthusiasts can interactively learn about the brand’s history and values since 1890, its natural aging process, its commitment to sustainability, and the various ways to enjoy this award-winning rum. v isitors can choose from a range of distinctive experiences, from five-senses tastings of Flor de Caña’s oldest expressions, serving rum directly from the barrel where it was aged, to fun cocktail-making classes and the creation of their own blend of rum in a personalized bottle. The opening of the Flor de Caña e xperiencia concept globally underscores the brand’s commitment to bringing its rich 135-year family legacy and its exceptional portfolio of aged rums to a wider audience, ensuring that more people can discover and appreciate the brand’s unique qualities. https://www.flordecanaexperiencia.com/
SP i R i B a M
s piribam is currently running an on-line promotion, offering collectors special bottlings from r hum Clément, r hum J m and Chairman’s r eserve. The promotion includes:
• r hum Clément 2015 Pedro Ximenez Finish - aged for 4 years in ex-Bourbon American oak and finished for 1 year in ex-Pedro Ximenez s herry barrels. Bottled in 2022.
• r hum Clément 2015 Tequila Finish - aged for 4 years in ex-Bourbon American oak and finished for 1 year a reposado Tequila cask. Bottled in 2022.
• r hum J m 2012 French o ak Finish #1212 - aged 9 years in French o ak. Bottled in 2022.
• r hum J m 2015 s mall Batch American o ak - aged 5 years in American o ak. Bottled in 2022
• Chairman’s r eserve 2011 s mall Batch vd Brandy – aged 9 years in ex-Brandy barrels. Bottled in 2021.
• Chairman’s r eserve 2009 J d 2/ vd #0761 - aged 12 years in ex-Bourbon barrels. Bottled in 2022. https://rhumclementusa.com/shop/ https://rhumjmusa.com/shop/ https://chairmansreserverum.com/us-e-shop/
BEE nligh
Beenleigh invites you to celebrate 140 years of craftsmanship with the Beenleigh 140th Anniversary e dition. This exclusive rum is a tribute to Australia’s oldest continuously operating distillery. Crafted from the finest Queensland molasses, this limited-edition rum offers a rich palate of toasted caramel, oak, and spice, with a smooth, warming finish. Bottled at 40% AB v, it’s more than just a rum, it’s a piece of history. o nly 1884 bottles ever produced. i n other news, Beenleigh r um is breaking new
ground with the launch of its delicious r um & Pineapple Crush ready-to-drink beverage. Crafted for convenience and maximum enjoyment, it’s as bright and bold as the s unshine s tate itself. m ade with Beenleigh’s handcrafted Australian white rum, a premium and incredibly smooth taste layered with notes of tropical vanilla and subtle spices, then blended with real pineapple juice; the result is a drink bursting with authentic, full-bodied flavor. “ o ur new r um & Pineapple Crush is crafted to give Aussies a mini-vacation in every can, combining Beenleigh’s award-winning white rum with the juicy flavor of real pineapple. w e’ve crafted a drink that promises a premium, full-flavored experience that’s perfect for any occasion,” said w ill s ullivan, Beenleigh r um Brand m anager. “ i n response to the booming r T d market, the r um & Pineapple Crush delivers an unparalleled taste that’s perfect for hot days and balmy nights, proving that convenience doesn’t have to compromise quality; we crushed it with this one!” https://www.beenleighrum.com.au/
DEMER a R a D i ST ill ERS
The g uyana Chronicle reported that d emerara d istillers l imited has launched the e l d orado m aster Blender 2024 s pecial e dition r um in celebration of its 12th year as the official spirit of the Caribbean Premium l eague (CP l ). Aged for 12 years, much like e l d orado’s enduring partnership with CP l , this rum is a unique blend of carefully selected marques from the historical Port m ourant d ouble w ooden Pot s till, v ersailles s ingle w ooden Pot s till, the u itvlugt French s aville s till, and the d iamond Coffey s till. ddl’s Chairman Komal s amaroo noted: “As we mark our 12th year as the official spirit of the CP lT20, we are thrilled to unveil the e l d orado m aster Blender s pecial e dition r um. This limited edition represents more than a decade of collaborative spirit and dedication between e l d orado and the CP l , showcasing the unique heritage and flavors of our brand. This new rum blend is crafted with the finest aged marques from our historical stills, offering a taste experience as rich and diverse as the cricketing fans we unite. w e are proud to celebrate this milestone with CP l , and our supporters, and we look forward to many more years of partnership and camaraderie.” The e l d orado m aster Blender’s s pecial e dition 12-Year- o ld r um is now available for sale at local retail outlets in g uyana and all d uty-Free s hops. https://demeraradistillers.com/
R hu M DEP a Z
An interesting new release from d epaz is Cuvee v olutes, volutes being the French word for “spirals”, as in, the spirals of smoke that come while smoking a fine cigar. That is the point of this new expression; it is a rhum agricole explicitly designed for pairing with a cigar. The distillery behind this rum draws its essence from the legacy of v ictor d epaz, a visionary who redefined the art of rum production. d epaz X o Cuvée v olutes is aged in three distinct phases, initially in Bourbon casks, followed by resting in new
barrels before finishing in small oak barrels. e ach stage of aging contributes to its depth of taste and velvety texture, making d epaz - X o Cuvée v olutes a perfect match for a perfect cigar. https://depaz.fr/
DR agon D i ST ill ER y
d ragon d istillery, a pioneering craft distillery in Frederick m aryland, proudly announces the launch of its latest creation: CranZilla, a cranberry and m adagascar vanilla-infused rum that is set to elevate your cocktail experience. This new release, crafted with precision and artistry by founder and master distiller m ark l ambert, exemplifies d ragon d istillery’s dedication to producing unique, highquality spirits. h irad Yaldaei, C oo and head distiller of d ragon d istillery, expressed his excitement about the new product: “CranZilla represents everything we stand for at d ragon d istillery, creativity, quality, and a deep connection to our local community. w e’ve taken the familiar flavors of cranberry and vanilla and elevated them into something truly special. This is a rum that surprises you with every sip, and we can’t wait for people to experience it.” https://www.dragon-distillery.com/
TR o P ical V i BES
Tropical v ibes has just released its 5-Year Aged d ark r um. This meticulously crafted spirit promises a luxurious and immersive taste experience, transporting you to a sun-soaked paradise with every sip. Tropical v ibes d ark r um begins with the finest sugar cane, harvested at peak ripeness and pressed to extract fresh cane juice. This juice undergoes a careful fermentation process to capture its natural, bright essence. d istilled using traditional methods, the spirit retains light, floral notes. After aging for five years in oak barrels, the rum develops a refined complexity with hints of vanilla, tropical fruits, and delicate spices, culminating in a smooth and vibrant flavor profile. “ o ur new d ark r um is a celebration of our dedication to quality and craftsmanship,” said Kim Jones, C eo of Tropical v ibes. “ w e have poured our passion into every step of the process, from selecting the finest ingredients to perfecting the aging process. The result is a rum that truly embodies the spirit of the tropics, offering a taste of paradise with every sip.” This launch is bolstered by a powerful partnership with Antheum s pirits and Tennessee l egend d istillery, known for their bold mountain flavors and exceptional craftsmanship. l ocated in s evierville, Tennessee, Tennessee l egend d istillery brings a rich heritage and expertise in distillation, making this collaboration a natural fit. Their experience in producing high-quality spirits, including a diverse range of whiskeys and moonshines, ensures that the 5-Year Aged d ark r um meets the highest standards of excellence. https://www.tropicalvibesrum.com/
m arco Pierini - r um h istorian P aul’S SP i R i TED TR a VE l
Sounds and Spirits: Tales of the c ocktail 2024 Recap
m y Tales experience began while i was sitting at the airport waiting to board a flight to n ew o rleans. m ost of the flights at the surrounding gates are delayed and cancelled and the waiting passengers cannot help but be concerned as we wait for a crew member to arrive. The Crowd s trike m icrosoft outage has wrecked travel for days, and no one is taking anything for granted. Then the last crew member required for our flight sprints to the gate, tags in, and boards the plane. o ur gate agent gets on the intercom and says, “Folks, we are doing this! Boarding in five.” There are cheers and sighs of relief as the boarding process begins, and i quickly learn that many of the passengers are on their way to attend the 22nd Tales of the Cocktail conference at the r itzCarlton h otel.
The Tales of the Cocktail conference is not something one can jump into blindly; proper planning begins at least a month before the conference. The conference schedule can be intense, and it is not uncommon to have multiple competing events happening during the same block of time around the city. This was my concern as I noticed rum events going head-tohead during the week and realized I would make most, but not all of them. Also, there was a big schedule change, with more pre-events happening Sunday and then the big tasting event “Meet the Distillers,” which traditionally marks the end of the conference, happening Thursday instead of Friday. The annual Pig and Punch charity event, along with some small events happening around the city, was moved to Friday instead of Saturday.
Each year, the Tales of the Cocktail Foundation chooses a new theme, and this year their choice was the word “inspire,” and I was curious to see how this theme would manifest during the conference as I found it to be a rather nebulous word to be a theme. Sunday evening had the
traditional “Ode to the Bowl” bowling event and Speed Rack competition, but also featured two other events. The “Preiss 50th anniversary Legacy Celebration” event was where industry veterans gathered for a relaxing night of fun, food, and good conversations. The Ron Colon line and Camazotz Oaxacan rum were featured as part of the line-up, officially kicking off a week of discovering new rums at the event. The other was an “I am Alice” an Alice in Wonderland-themed Rabbit Hole Whiskey party. The pomp and ceremony juxtaposed with the spectacle and whimsy of the other successfully captured both sides of the hospitality industry in a single night.
During the conference, over 30 rum brands would be presented in seminars, tasting rooms, and brand events. Finding out where the rums would be located turned into a scavenger hunt of city-wide proportion. From Appleton at Ode to the Bowl on Sunday, Novo Fogo at the Sazerac House, and Zaya at the Infinium tasting, rum could be found everywhere as long as you were willing to take a little time to find it. Other events included Bacardi hosting its annual La Gran Familia event series at the Royal Sonesta Hotel; Don Q collaborated with Discover Puerto Rico
for a cocktail event at Cane and Table; and Ron Zacapa held an event with their Master Blender Lorena Vásquez at the Sidecar Oyster bar. St. Benevolence Clairin, Bayou rum, Ron Barrilito, and Foursquare rums were featured at various tastings during the week. El Dorado Rum hosted a rum tasting room featuring their sizeable portfolio, including their Diamond Reserve rum line featuring some of their high-end products and El Dorado single still rums. They also provided attendees with two guided tasting sessions with Master Distiller Shaun Caleb that were very well received.
The team at Maison Ferrand hosted two Tales of the Cocktail events this year. On Tuesday, they officially released Planteray Mister Fogg Navy Rum and the accompanying book, Exploring 300 Years of Royal Navy Rum and Its Techniques, written by Alexandre Gabriel and Matt Pietrek, at a midday event at the Seaworthy restaurant. The blend of rums used to create the product was inspired by the rums sourced to create the sailors’ daily tots, and it was revealed that future blends of the product may vary depending on the rums available at the time of the bottling. On Thursday, Maison Ferrand
hosted a Planteray Cut and Dry Coconut Rum event that turned out to be one of the most highly attended tasting sessions of the week, with a line extending outside the Ritz down Iberville into the French Quarter. They presented traditional and creative cocktails to highlight the potential ways to use the rums, and it was perhaps one of the most successful showcases the company has ever done of one of their products.
Worthy Park Estate Rum was featured at the “Taste of the Tropics” event, where Zan Kong Commercial Manager of Spirits for the brand led a seminar and discussed the estate, its operations, and the current rums in their lineup. Participants were able to taste the available Worthy Rum line in the adjoining tasting room. Worthy Park 109, which was nominated for Best New Spirit or Cocktail Ingredient for the 2024 Tales of the Cocktail Spirited Awards, was a crowd favorite along with their Overproof rum.
One of the biggest and most exciting rum events of the week happened Wednesday afternoon. The “Soil to Sip: A Discussion on Estate Rum” seminar featured Mount Gay, Oxbow, and Worthy Park rums.
Trudiann Branker, Master Blender of Mount Gay Rum, Olivia Stewart, President and Owner of Oxbow Rum Distillery, and Zan Kong of Worthy Park Estate were led by renowned author Noah Rothbaum for an informative and lively conversation about each brand’s estate processes, where we tasted the molasses and one representative rum from each brand: Mount Gay Single Estate 1, Oxbow Small Batch, and Worthy Park Overproof. This led to an informative question-and-answer section.
That night, the Mount Gay rum team hosted a single-estate rum dinner at the Compère Lapin restaurant with Master Blender Trudiann Branker. The dinner featured fresh cane juice from cane that participants crushed themselves, a range of cocktails and tastings, as well as a superb meal. Which, when combined, created a relaxing evening discussing the Mount Gay rum brand, the challenges and progress of the sugarcane estate, the operations of the distillery, blending, as well as a hint of the future of the brand. The event was a much-needed respite from the intensity of the conference and was well received by all who attended.
An interesting thing that should be noted is that there were more Rhum Agricole brands featured this year than at previous conferences. Rhum Clément and Rhum JM were featured at tasting events as part of the Spiribam portfolio. Rhum Depaz and Rhum Dillon were featured in a Tí Punch Rhum Agricole class led by the Bonnette team, and finally, Rhum St. James covered a late-night event at Nightbloom and tastings at the Sazerac House. It was good to see Martinique rhums being showcased and the interest the attendees displayed in learning about the products, and I hope to see more Agricole brands presented at the conference in the future.
One thing that has to be said about Tales of the Cocktail programming is that they continue to grow and present a wider range of topics each year. Of the 400 events that occurred during the week, attendees immersed themselves in 55 educational seminars, 9 Beyond the Bar workshops, and other events featuring a combined 290 brands. These events included networking sessions and seminars with programming that covered topics ranging from health and business, skill development, wellness, neurodiversity, inclusion, No/Lo products, and LBGTQ+ subjects. These events were led by 175 presenters with a large range of experience and specializations, representing the diversity and inclusivity of the hospitality industry.
As previously mentioned, the theme of the week was “Inspire.” Throughout the
week, I encountered a large number of first-time attendees from all parts of the spirits industry. In line with this, the TOTC foundation revealed that 48% of the conference participants were attending the conference for the first time. As I waited in line for portfolio showcases, attended networking events and seminars, and dined around the city, I realized that it was among these members of the hospitality industry that the conference theme embodied most. The quest for inspiration, motivation, and knowledge is what brought them to New Orleans, and despite travel and weather challenges, many believed they were leaving the conference with newly acquired knowledge and contacts that were worth the challenges.
As far as the rum industry was concerned, it was good to see such a large crosssection of companies sharing information about their products. As the battle for market share continues, we collectively see brands fade in popularity and old, cheap staples being dropped by bar programs in favor of comparable, more interesting, and more competitive options. It is important for the hospitality community to see and experience the creative execution of these rums and discover their potential for their businesses and customers. The brands at the 2024 Tales of the Cocktail conference successfully did this, and it will be interesting for all of us to see how this is reflected over the next year.
The Sweet Business of Sugar
Costa Rica
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 u M 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
Black Pairing
i have selected Alec Bradly cigars for pairings in the past and, for this one, i selected a Punk, it is a Petit Corona (42 x 108mm) that has the appearance of being smaller, i would dare say that the ring size is smaller.
This h onduran cigar is produced by Plasencia Cigar. i t is sold in a box that is one of my favorites in the market: it looks like a munition box. The filler is comprised of tobaccos from h onduras and Panama, the binder is e cuador and s umatra seed and the wrapper is dark n icaraguan. w hat a blend of tobaccos, worth trying it for sure. l et’s see what type of pairing we can put together to bring out the best from the cigar and the drink!
The cocktail i chose for this pairing is the r um n egroni. i am not a fan of the classic n egroni, but the idea of a version made with r um offers me a glimpse of hope.
h ow do we go about preparing this cocktail? w e start with a r ocks glass with a few ice cubes, we then add a shot of espresso and we stir well, such that the glass is chilled and all the surfaces are coated with the coffee aromas. s et this glass aside and prepare a typical n egroni, but substituting the g in for r um.
The classic n egroni is made with equal parts g in, v ermouth r osso and Campari, garnished with an orange peel. For the r um n egroni, i selected a Cuban r um, s antero 11 Year o ld, from n auyú, Chambas, Ciego de Avila, Cuba.
Prior to starting the pairing, i tasted the r um by itself, and i struggled to believe that it is 11 years old. Yes, it is balanced, a classic light Cuban r um, but it closely resembles the
Photos credit: @Cigarili
r ums with an average age of 7 years. i could be wrong, but this is how it comes across to me from the start.
w hat makes this r um n egroni more acceptable to me than its g in counterpart, is the fact that in the original cocktail, the combination of Campari and g in come across as being more medicinal and i prefer cocktails where the barrel-aging notes come across more deliberately, i find the latter ones better for the pairings.
r egarding the cigar, it is sold with a band and then a wrapper on top of it, which has to be carefully removed.
Corona cigars, with a 42 gauge or smaller are usually easy to light, aside from the usual care not to burn the wrapper. u nlike many cigars of this size, however, this one had a wonderful draw, it wasn’t tight like many that i remember, it burned evenly and the tobacco notes during the first third of the cigar complimented the cocktail very well.
The dominant flavors were herbal and mint, which seamlessly combined with the subtle bitter notes from the cocktail.
As i approached the second third of the cigar (still burning well), the pairing started to lean more towards subtle notes of clove, with dry fruit and cinnamon undertones. i t was a very well-balanced pairing, where the tobacco’s intensity never exceeded the medium level, which was perfect for the r um n egroni. i t is a very appealing pairing, the cigar comes across truthfully, without being muted by the cocktail, which keeps its character throughout the smoking session.
This is definitely a pairing worth remembering and repeating. Knowing that it will last between 20 and 30 minutes makes this an ideal digestif after a late evening feast, when time is limited.
Cheers!
Philip i li Barake # gr CigarPairing
Photo credit: @Cigarili
