Six bottles and six glasses are assembled on the bar in front of us: first, a white rum for comparison, Ron Cubaney Plata Natural; Bacardi eight-year-old; Pusser’s British Navy Rum; Gosling’s Black Seal; Plantation XO (extra old) Barbados 20th Anniversary; and finally, Ron Zacapa XO Solera Gran Reserva Especial, which is as expensive and sought-after as it sounds. And it’s now that Marcus’s knowledge and passion come to the fore. Knowing that I don’t have a palate for rum yet, he guides me along from low-end to high-end with talk not of the intricacies of the taste but of the history of each of these rums, which I find incredibly impressive and unexpected. When I’ve tasted the white rum and the Bacardi 8 year old, he picks up the Pusser’s rum and tells me that it’s exactly the same rum that sailors were given as rations for centuries. To prove the rum’s strength, gunpowder was added to it; if the powder didn’t dissolve, the rum was deemed strong enough (hence the term ‘proof’). Leaving England, gin was packed on board, and when they got to the tropics and the gin was running out, trades were made for rum. Finally, an explanation of why these liquors are thought of as piratey! Gosling’s Black Seal is next, and having tried three extremely different rums, I am now beginning to pick up on the subtleties of flavour. I still can’t pick out the flavours that the back of the bottle promises are in there, but this dark rum is definitely a bit fancier than a Bundaberg. The Plantation XO is different yet again, and while I don’t especially enjoy it, I can appreciate the elements that set it a cut above the rest. And, last but not least, the Zacapa XO. I can tell I’m being given the royal treatment, getting a taste of this drop. I feel like the scene could easily turn into a dramatic period skit: Master: ‘You there, fetch me that Ron Zacapa!’
‘Yes boy, get it down!’ (master clicks fingers impatiently, servant climbs ladder to the top shelf which holds a single padlocked bottle, finds a delicate golden key on his oversized keyring, unlocks it with trembling fingers). And, yes, it is worth all that. Even my uncultured tastebuds can tell that much. Six rums later and my eyes have been opened to a world that stretches far beyond the humble bottle-o catalogue special. I wouldn’t say, now, that I don’t like rum. I’d say I don’t much fancy Bacardi, but I could sure go a Gosling’s, danke schön! I feel, now, like I’ve got all I need. I’ve had cocktails, taken photos, learnt more than a few new things and tried some incredible liquor. I know what Hains & Co has to offer: drinks that challenge preconceptions and delight your tastebuds, customer service that lives up to and exceeds the definition of ‘hospitality’, fantastic vibes and, most importantly, a misting machine. Man, that’s a really pretty cloud. I don’t think I can drive home just right at this particular moment in time. Arrrr.
AUTHOR
Rowena Edwards, 20, Bachelor of Creative Arts Honours (Creative Writing) Rowena says her favourite natural wonder is the Great Barrier Reef
(servant looks hesitant) ‘... are you sure, Master?’
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