Got Rum? ®
c on T en TS
August 2025
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
14-17 T he rum mixologis T
18-19 T he rum universi TY® li B r A r Y
26-27 T he r um l AB or AT or Y
28-29 rum A nd T he environmen T
30-33 rum in T he news
34-42 T he swee T B usiness o F sug A r
44-51 The sug A r mill: origins A nd evolu T ion
52-55 C ig A r A nd rum PA iring Got r um? August 2025 - 3
Got Rum? ®
Printed in the u s .A. A publication of r um r unner Press, i nc. Taylor, Texas 76574 - u s .A.
Tel/Fax +1 (855) rum -T i P s © 2025 by r um r unner Press, i nc. All rights reserved.
August 2025
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
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d irector of Photography: art@gotrum.com
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F ron T C over : s haken Yet u nbroken inside s P re A d : Through The l ooking g lass
F rom T he edi T or Planned Audacity
The topics of business preparedness and adaptability have been at the top of many of my recent client engagements. n ot only is this a reflection of the tough economic challenges threatening the alcohol beverage industry, but it is also a fundamental paradigm shift that visionary business leaders want to embrace so that their operations are even better prepared to survive future challenges.
w hile there are many business strategies and philosophies that can be applied, the one i want to focus on is Audacity .
The dictionary defines audacity as a noun that refers to “ the courage or confidence of a kind that other people find shocking. ” Audacity can be driven by desperation, when the only available course of action is irrational or counter intuitive, but audacity can also be part of a strategy, one that is exercised even during calm and prosperous times. i refer to the latter as “Planned Audacity” and it simply embodies the notion that procedures that are rehearsed regularly during periods of control, are more likely to be implemented accurately during periods of chaos. Think of the emergency evacuation drills on a cruise ship or fire drills in an office building: they are practiced so that those involved during an actual emergency can remain calm and effective.
i n business, the emergencies can take on many different forms, including: poor sales, injuries to consumers, embarrassments caused by brand ambassadors, changes in political correctness (anyone remember “ w haler’s r um”?), supply chain problems, etc. h aving contingency plans that are actually “rehearsed,” enables the leaders and the employees to keep the implementation of said plans relevant in an ever-changing environment.
i f you own or work in a distillery, there should be operating procedures that outline how to handle accidents (everything from material spills to injuries). i f your team hasn’t rehearsed those, i suggest that you bring it up during the next staff meeting and, if you haven’t already, also think about extending your definition of accidents to include scenarios discussed in this article. m ost important, have the audacity to come up with creative solutions!
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. r umJourney.com where i share my experiences and reviews in the hopes that i would inspire others in their own explorations. i t is my wish in the pages of “ g ot r um?” to be your host and provide you with my impressions of rums available in the world market. h opefully my tasting notes will inspire you to try the rums and make your own opinions. The world is full of good rums and the journey is always best experienced with others.
Cheers!
d os m aderas s elección r um
The rums for this blend are chosen from a combination of Barbados and g uyana rums that are aged five years in the Caribbean and then an additional five years in s pain by w illiams & h ubert. After this ten year aging process in used bourbon barrels, the rum is aged for three years in Palo Cortado sherry casks and two years in 20 year old Pedro x imenez casks. The rum under the supervision of m aster Blender Paola m edina is finally blended using a solera system and bottled at 42% AB v.
Appearance
The rum is an opaque dark chocolate color that is barely translucent in the bottle and lightens in the glass with ruby highlights. s wirling the liquid creates a tight, thin band around the glass. The band slowly beads up, thickens, and releases a combination of slow- and fast-moving legs in three waves before evaporating, leaving a ring of residue in its wake.
Aroma
The aroma leads with sweet vanilla, followed by notes of red berries, toffee, and smoky oak.
Palate
The sweet, caramelized vanilla and raisin notes lead with the alcohol tingling around the edge of the mouth. A milk chocolate note manifests briefly midpalate, replaced by charred wood notes and warm cinnamon spices.
This transitions to a lighter wood astringency and forms a subdued, brief, wood- and mineral-rich finish.
r eview
i found the triple-age method used to create this rum compelling, and the sherry cask influence is undeniable. Their use of additives in some form is also present, proven by tactile and hydrometer testing. w hile comparing this rum to other rums in the d os m aderas line, this one ranks the sweetest of the three when compared to the 5+3 and 5+5.
If you enjoy sherry cask finished rums that are on the sweeter side of the flavor spectrum, this rum is an easy recommendation. However, if you do not enjoy rums with strong sherry cask influences, you should sample this rum before purchasing it. Personally, I prefer the 5+3 or 5+5 because the wood notes have a stronger presence in the flavor profile and are a more versatile cocktail ingredient.
T he A ngel’ s sh A re
by Paul s enft
h olmes Cay s ingle Cask r um Fiji 2009
w hen i saw the announcement about this rum, a couple of things interested me about the product. The first was the involvement of s outh Pacific d istilleries in l autoka, Fiji. The distillery has gained a reputation for producing high-quality rums with a range of age statements that have used a mix of tropical and continental aging. This range of releases has led to a growing fan base who prefer 100% molassesbased pot still rums. The second factor was that e ric Kaye, owner of h olmes Cay r um, is very meticulous during his process of picking rums for his single cask rum series and has a record of selecting high-quality tasting experiences.
The rum in this bottling was distilled in 2009 and aged in ex-rum barrels in the u nited Kingdom for 13 years before being bottled in n ew York City in 2023. The rum is non-chill filtered and bottled at 58% AB v in 700 ml bottles.
Appearance
The rum is packaged in the standard 700 ml bottle with a wooden-capped synthetic cork. The label provides the core details of the product along with the bottle and cask number.
The rum in the bottle and glass holds a pale amber color. s wirling the liquid produces a thick band that releases a couple of waves of fast moving legs and takes a few minutes to bead up and evaporate.
Aroma
The aroma of the rum leads with a citrus zest, followed by cinnamon, crème brûlée, cane honey, and gentle wood notes.
Palate
The first sip of the rum presented a swirl of chewy vanilla, cinnamon, black pepper, and heat from the alcohol. Additional sips manifest as toffee caramel popcorn, mocha coffee, and light oak tannins that linger in a long, sweet finish.
r eview
l ike the other Fijian rums, i enjoyed the flavor profile, and it made me think of it as something comparable with the Probitas and e quiano flavor profiles. The sweet and savory elements of it were something new, and i would recommend it for classic d aiquiris, Papa d obles, and e l Presidente cocktails. w ith it being a h olmes Cay product, we know that no sugar or additives were used, and the flavors came from the maturation process. i t was new to experience a Fijian rum that was matured in something other than used bourbon casks, and i would be curious to know which rum company used the cask first. This rum is a straightforward recommendation for anyone who enjoys the h olmes Cay rum line or rums from Fiji.
COOKING WITH RUM
Bringing the Spirit of the Cane Into the Heart of the Kitchen!
by Chef Susan Whitley
Brown Sugar and r um Pork r ibs
i ngredients:
Basting sauce:
• ½ C. Brown s ugar, packed
• ¼ C. Apple Butter
• ¼ C. Apricot Jam
• ¼ C. d ark r um
• ¼ C. apple cider vinegar
• 3 Tbsp. apple cider
• 2 Tbsp. d ijon mustard
r ibs:
• 1 Tbsp. Coarse s ea s alt
• 1 Tbsp. Brown s ugar, packed
• 1½ tsp. Powdered m ustard
• 1½ tsp. d ried o regano
• 1 tsp. g round g inger
• ½ tsp. g round Cinnamon
• ½ tsp. Cayenne Pepper
• 2 – 2 lbs. Baby Back Pork r ib r acks
• 1 l arge o nion, sliced
• 1 Cinnamon s tick, broken in half
• 6 thin rounds peeled fresh ginger
• 1¼ C. Apple Cider
• ¼ C. d ark r um
d irections:
1. For basting sauce: w hisk all ingredients in a medium bowl until well blended.
2. For r ibs: m ix the first 7 ingredients in small bowl. u sing small sharp knife, loosen membrane from underside of each rib rack and pull off (or score membrane). r ub 1 tablespoon seasoning mix into each side of each rib rack. Place ribs in large roasting pan. Cover and chill for at least 6 hours (and up to 1 day).
3. Preheat oven to 325°F. r emove ribs from pan and scatter onions, cinnamon stick, and ginger in pan then pour in the apple cider and dark rum. r eturn ribs to pan (meat side down). Cover pan with foil. r oast ribs until meat is tender and begins to pull away from bones, about 2 hours. u ncover and allow ribs to cool at least 30 minutes (up to 2 hours).
4. h eat barbeque grill to medium-high heat and grill ribs until heated, about 5 minutes per side. Brush basting sauce generously on all sides of racks. g rill until sauce becomes a sticky glaze, about 3 minutes. Transfer rib racks to cutting board. Cut racks between bones into individual ribs. Arrange on platter and ready to serve. Put the remaining sauce in a bowl for extra dipping sauce for ribs. Yield: 4 servings.
o ld- f ashioned r um- c aramel Pecan Pound c ake
i ngredients:
For the Cake
• 2 s ticks u nsalted Butter, softened
• 1 C. g ranulated s ugar
• 1 C. Turbinado Cane s ugar
• 1 C. Brown s ugar, packed
• 5 l arge e ggs
• 1 tsp. v anilla e xtract
• 1 tsp. Caramel e xtract
• 4 Tbsp. d ark r um
• 3 C. All-Purpose Flour
• 1 tsp. Baking Powder
• ½ tsp. s alt
• 1 C. w hole m ilk
• 1 C. Chopped Pecans, toasted
For the Caramel g laze
• 1 C. Brown s ugar
• ½ C. h eavy Cream
• ½ s tick u nsalted Butter
• 4 Tbsp. d ark r um
• 1 tsp. v anilla e xtract
• ½ tsp. s alt
For g arnish
• 1 C. Chopped Pecans, toasted
i nstructions:
1. m ake the Cake- Preheat oven to 350°F. g rease and flour a Bundt (or 10-inch tube) pan. i n a large bowl, cream together butter, granulated sugar, turbinado cane sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla and caramel extract, and dark rum.
2. i n a separate bowl, whisk together flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with flour. d on’t overmix the batter, just blend until smooth. Fold in the pecans, then pour the batter into the prepared pan. Bake for 60 minutes, or until a toothpick comes out clean. Allow to cool in the pan for about 10-15 minutes, then turn out onto a wire rack to cool completely.
3. m ake the r um-Caramel g laze- i n a small saucepan over medium heat, melt the butter, then stir in the brown sugar and heavy cream. Bring to a low boil and stir constantly for 2–3 minutes until smooth and slightly thickened. r emove from heat and stir in the rum, vanilla extract and salt. l et the glaze cool slightly before using.
4. Pour the warm rum-caramel glaze generously over the cooled cake. s prinkle the top with toasted pecans. Allow the glaze to set before slicing and serving.
THE RUM Mixologist
A space devoted to the exploration of classic and new rum cocktails
What i s m ixology?
m ixology is the study and skill of inventing, preparing and serving cocktails and other mixed drinks. m ixologists are experts in this field, but mixologists’ knowledge goes beyond memorizing basic cocktail recipes: it includes historical information, basic chemistry behind flavor combinations and a capacity for combining common ingredients in new ways.
Join us, as we explore the essential collection of rum cocktail recipes that every mixologist needs to master.
THE RUM Mixologist
This m onth’s Cocktail: h ot Buttered r um
About the h ot Buttered r um
Adding butter to hot drinks dates back to the mid-1500s in e ngland, during the reign of h enry viii i t was originally recommended mixed with hot ale as treatment for sore throats. An actual recipe for a hot buttered beverage was transcribed by Thomas d awson in 1594. The use of rum is probably owed to residents of the n ew e ngland colonies.
h ot Buttered r um
i ngredients:
• 2 tsp. packed Brown s ugar
• 1 Tbsp. u nsalted Butter, softened
• 1 s plash Pure v anilla e xtract
• 1 d ash g round Cinnamon
• 1 d ash g round n utmeg
• 1 d ash g round Allspice
• 2 oz. d ark r um
• 4 oz. h ot w ater
• Cinnamon s tick, for garnish
d irections:
1. Place the sugar, butter, vanilla extract, and spices into the bottom of an i rish coffee glass or mug and mix well or muddle.
2. Pour in the rum and top it with hot water.
3. s tir and garnish with a cinnamon stick. s erve and enjoy.
r eviews of books related to sugarcane, milling, fermentation, distillation, aging, blending and other topics related to the production or history of rum.
www. r um u niversity.com
e gyptian f lavors: 50 r ecipes
by Dyna e ldaief
(Publisher’s r eview)
The delights of e gypt’s flavorfilled cuisine come to life in this beautifully illustrated gift book, bringing quintessential m iddle e astern recipes within the reach of cooks everywhere e gyptian cuisine is one of the world’s oldest and yet least known food traditions. This charming, pocket-sized collection of recipes is the perfect introduction to e gyptian cooking. From classic starters and breakfast dishes like ta‘miya (falafel) and fuul medammis (slow-cooked fava beans), to well-loved main meals such as stuffed cabbage leaves (mahshi cromb), and mouthwatering almond pudding and fritter balls soaked in syrup, e gyptian Flavors leads you on a wonderful discovery of this unique and delightful cuisine.
Celebrated chef d yna e ldaief offers 50 easy-to-follow recipes that are rich with the vegetables, legumes, and meats that are central to e gyptian cooking, calling forth the sun-baked land of the n ile and inviting expert and novice alike to bring exciting new flavors to their home kitchen.
About the Author
d yna e ldaief is the author of The Taste of e gypt: h ome Cooking from the m iddle e ast (A u C Press, 2016). s he has appeared on the m iddle e ast edition of the reality television cooking show The Taste, is active on YouTube and i nstagram, and offers classes on her website. s he lives in m elbourne with her husband and three children.
Publisher: The American u niversity in Cairo Press
Publication date: d ecember 7, 2021
e dition: i llustrated
l anguage: e nglish
Print length: 160 pages
is B n -10: 9774169271
is B n -13: 978-9774169274
i tem w eight: 2.31 pounds
d imensions: 5 x 0.75 x 7.75 inches
Got r um? August 2025 - 20
your o ne-Stop Shop for Aged r ums in Bulk!
• Column- d istilled, Pot- d istilled or Blends
• h igh Congener ( i ncluding h igh e sters), l ow Congener or Blends
• Aged in American or French o ak Barrels
• Aged in r ye w hiskey, Bourbon, Tequila, Armagnac, Port, s herry and w ine Barrels
• s ingle Barrels and s econd Aging/Finish
• d istilled in the us A, Central America, s outh America or in the Caribbean
• o ver 150 m arks/ s tyles Available, plus Custom Blends
• l ow m inimums and Fast Turnaround, w orldwide s hipping www. r umCentral.com
l uis Ayala will be teaching the following at m oonshine u niversity in Kentucky (https://www.moonshineuniversity.com/):
• r um section of the 5- d ay d istiller Course, July 28-August 1 2025
• r um section of the 5- d ay d istiller Course, o ctober 20-24 2025
w e will also be teaching the following courses at our campus in Texas:
Q3 2025 c ourses
• s eptember 22 ( m on) - The Business of r um s eptember 23 (Tue) - The
• n ovember 3 ( m on) - i ntroduction to r um Blending
• n ovember 4-5 (Tue- w ed) - Advanced r um Blending
w e also offer customized and private training classes. For more information, please contact us at: r egistrar@rumuniversity.com
For seating availability at The r um u niversity in Texas, please visit: www. r um u niversity.com
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:
https://secure.campaigner.com/C s B/Public/ Form.aspx?fid=1092285
Got r um? August 2025 - 24
The Rum Laboratory
Presented
by
Join us as we explore the world of rum spices and flavors! i n this series you will learn to flavor your own r ums and to create your own l iqueurs and c reams.
Got r um? August 2025 - 25
The r um University® l aboratory
Presents making your
own Cacao Rum Tincture
i ngredients:
• 6 oz l ight w hite r um
• 3 oz Toasted Cacao n ibs
d irections:
g rind the Cacao n ibs using a coffee grinder. Combine the ground nibs with the rum and let the mixture rest in a closed jar for at least 24 hours. You can shake the jar every couple of hours to accelerate the extraction process.
After resting, strain the nibs and discard them. You can use a French Press (used to make coffee) or you can use a metal strainer. Place the remaining liquid in the freezer overnight, to force the formation of Cacao Butter (on top). i f it forms, gently remove it with a spoon and discard it. The tincture will remain good for up to a year.
Did
you know that...
Cacao beans contain natural chemicals called flavonoids, a type of antioxidant compound that promotes general health and might lower your risk of several diseases. o ne type of flavonoid, called anthocyanidin, is especially high in cacao beans, along with other compounds called epicatechins. These compounds are powerful antioxidants and, according to a study in the “Journal of Agricultural and Food Chemistry” published in 2003, are especially concentrated in cocoa, a product of cacao beans. i n that study, researchers compared the antioxidant capacity of black tea, green tea, red wine and cocoa, concluding that cocoa has the highest antioxidant activity among the four products and the greatest potential for health benefits.
s ource: healthyeating.sfgate.com
RUM And The e nvironment
ACT ion i T ems
August’s Action i tem i s . . .
Give new life to old items!
Upcycling is an enriching way to unleash creativity, save money, and breathe fresh life into forgotten items. Before throwing away those clothes or that empty rum bottle, consider their potential for a new purpose – you might be surprised by your innovation. g lass jars and containers are ideal for:
• Propagating plants: Fill your glass container with water and insert your plant cuttings, making sure the ends of the plant are submerged. Place the bottle in a sunny spot and let nature do its work. The glass bottle acts as a natural greenhouse, providing the ideal conditions for root development. i t’s a simple yet effective method for expanding your plant collection while adding a touch of eco-friendly elegance to your space. This can work for almost any plant, even avocados!
• h omemade reed diffusers: r eed diffusers are a popular way to add a touch of fragrance to your home, and they’re also surprisingly easy to make yourself. i f you have a few small glass bottles lying around, such as perfume bottles, you can easily upcycle them into reed diffusers. All you need are reed diffuser sticks, essential oils, and any leaves, fruits or herbs of your liking.
• Flower vases: r epurpose your empty glass bottles into elegant vases. s tart by thoroughly cleaning and removing any labels. w hether you leave them clear for a minimalist look or add a coat of paint to match your home decor, these containers can showcase fresh flowers or decorative branches as stunning centrepieces for your dining table or mantelpiece. Their transparent glass beautifully displays the natural beauty of your chosen flora.
w hen you finally reach the end of the line for glass container, remember to recycle. g lass bottles and jars can be recycled again and again without losing quality, making it a highly sustainable material.
rU m in T he ne WS
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.
APP le T on e STAT e
Appleton e state announced the global debut of The s ource 51-Year- o ld, its rarest and longest aged expression to date. This historic release of just 25 decanters marks a significant milestone for the 275-year-old distillery and sets a new standard of excellence for the category. Aged exclusively in Jamaica’s tropical climate for over five decades, The s ource is a singular masterpiece of provenance and patience. This one-of-a-kind, single marque rum was meticulously crafted from Appleton e state’s own single estate sugar cane, using open fermentation and distilled exclusively in the estate’s traditional copper pot stills. l aid down in a single American oak cask on July 30, 1973 in the e state’s most iconic aging warehouse, it was originally overseen by m aster Blender o wen Tulloch, and then later entrusted to his protégé and successor, d r. Joy s pence, the first female m aster Blender in the spirits industry. “Tasting this beautiful expression with o wen over 40 years ago sparked my lifelong passion for the possibilities of aged rum,” said d r. s pence. “This release is a tribute to the artistry, dedication, and spirit of our people; from the hand-harvested cane and
traditional distillation to the stewardship of our barrels across generations. Jamaica and rum are inseparable, much like the heart and soul captured in The s ource.” e ach of the 25 exquisite decanters pays homage to Jamaican excellence and Appleton e state’s 275-year legacy. The heart-shaped decanters showcase the rum’s rich mahogany color, transitioning into a crystalline aquamarine base that reflects the purity of the limestone spring. The decanter is crowned with a handcrafted copper rendition of Jamaica’s national bird, the d octor Bird, set against a navy backdrop. i t is housed in a striking turquoise case adorned with a radial straw marquetry pattern inspired by pressed cane. https://www.appletonestate.com/
P l A n T er A y
m aison Ferrand and s tade’s w est i ndies r um d istillery are honored to announce that Planteray Cut & d ry Coconut r um has won Best n ew s pirit or Cocktail i ngredient at this year’s s pirited Awards®, held on Thursday, July 24, 2025 in n ew o rleans, at Tales of the Cocktail®, a non-profit organization devoted to educating, advancing, and supporting members of the global hospitality community. Produced at the historic s tade’s w est i ndies r um d istillery in Barbados, one of the oldest and one of the only beachfront distilleries in the Caribbean, Cut & d ry is made using sundried Barbadian coconut. The rum is the result of four years of development and nearly 100 recipe trials, a testament to the patience, creativity and precision of the team behind it. Accepting the award on behalf of the s tade’s w est i ndies r um d istillery was r amon w atson, m anager of the v isitor Center: “This award belongs to everyone who helped bring Cut & d ry to life, the team at the distillery, the local farmers, the guests who visit us, and the bartenders who believed in this rum from the very beginning. i t’s a moment of pride for all of us in Barbados.” Alexandre g abriel, o wner and m aster Blender of m aison Ferrand and s tade’s w est i ndies r um d istillery, shared his thoughts: “ w e like to say we build the instruments, and bartenders play the music. s eeing Cut & d ry celebrated in this way is deeply moving, not just for the innovation behind it, but for the hands and hearts that have carried it forward.” www.planterayrum.com
K olo A r U m com PA ny and reye S B e V eri
UP
Kōloa Rum Company announced a new distribution partnership with r eyes Beverage g roup in California, effective July 1st, 2025. The distributor transition follows rnd C’s recent announcement that it will no longer operate in California, prompting Kōloa Rum Company to
seek a partner with strong in-state capabilities to ensure continued growth and availability across the region. “California has always been a vital market for Kōloa Rum, and this transition ensures we can continue building momentum in the state,” said Bob Gunter, President & CEO of Kōloa Rum Company. “ w e’re pleased to partner with r eyes Beverage g roup, whose strong presence and proven capabilities in the market will support our continued growth. w e remain grateful to rnd C for their longstanding partnership and look forward to continuing our relationship with them in other markets.” This transition marks an important step in Kōloa Rum’s long-term national growth strategy and comes at an exciting time for the company, which recently launched its newest innovations, Kōloa Kaua’i Cane Fire Hot Cinnamon Flavored Hawaiian Rum and Kōloa Kaua’i Single-Batch Aged r um. The latter is crafted in single-batches, distilled from the finest pure cane sugar, then carefully aged for a minimum of 5 years in select charred American w hite o ak Barrels at the distillery in Kalaheo, Kaua‘ i , and bottled at 92 proof. e ach batch will reflect the unique impact of time, temperature, and humidity on Kaua‘i, telling a story shaped by Kaua‘i’s ocean air, volcanic soil, and island rhythms. https://koloarum.com/.
KAUA i r U m SA f A ri T o U r
Kauai s afaris offers a tour where you will sip on Koloa r um, enjoy a signature m ai Tai, meet and interact with farm animals, and have a fresh cocktail made with fruits and herbs grown right here on the plantation. s tep into their one-ofa-kind open air rum safari trucks and head out back into the beautiful fruit orchard where you will see exotic fruits like lychee, longan, cashew, and mangos growing on the trees. As you pass through e lmer’s farm, you will get a first-hand look at the papayas and assortment of veggies growing in the fields before they are sold at the local farmer’s market. Then you will descend down into Kahuna n ui v alley, where you will disembark the truck for a stroll on a boardwalk through a tropical rainforest to a private oasis to taste the award winning Kōloa rum and enjoy a signature m ai Tai. After relaxing by the river, it is off to see the heard of wild pigs, goats, and donkey. For those feeling adventurous, your guide will give you some feed to interact with the friendly animals. o ne of the longest cultivated crops grown in the area, besides sugar cane, is taro, a main staple of the h awaiian people. At the l oi l anai (Taro Porch), their mixologist will whip up a farm-to-glass cocktail that will knock your socks off. w e are talking about a drink made entirely from fruits and herbs that are grown right on the plantation. i t doesn’t get any fresher than that. https://www.kauaisafaris.com/kauai-rum-safari-tour/
J. W r A y & ne P he W
J. w ray & n ephew l imited, Jamaica’s first registered company, celebrates its 200th anniversary this year, 200 years of continuous operation, innovation, and community partnership that have shaped both Jamaica’s economic landscape and the global spirits industry. Founded in 1825 by entrepreneur John w ray, the company has stood the test of time, transforming from a single tavern in Kingston into one of the Caribbean’s most iconic and enduring producers of rums and spirits. w ith this anniversary, J. w ray & n ephew cements its place not only as a pioneer of the Jamaican rum industry but as a pillar of national development, philanthropy and culture. “Two hundred years ago, J. w ray & n ephew became Jamaica’s first registered company. Today, we’re not only celebrating our endurance, but our contribution to the country’s commercial fabric. This moment is a tribute to Jamaican resilience, creativity, and enterprise. i t is a celebration that honors not just our longevity, but our evolution as a corporate citizen that has consistently adapted to serve Jamaica’s economic development while building a global brand,” d aniel Caron, m anaging d irector of J. w ray & n ephew l imited told the s outh Florida Caribbean n ews. “ o ur bicentenary is not just a celebration of our past; it’s a powerful statement about the future of Jamaican enterprise. For two centuries, we’ve proudly carried the spirit of Jamaica across the globe, and we remain committed to honoring our roots while forging bold new paths for the generations to come,” Caron added. https://www.wrayandnephew.com/
ron m ATUSA lem
e arlier this year, r on m atusalem started their m aster Blender Tour 2025, led by the brand’s m aster Blender, Cynthia v argas. The first half of the tour visited seven e uropean cities: Berlin, Paris, m adrid, Budapest, Brussels, v ilnius and Prague and finished in June. The tour will resume in o ctober with a focus on h ong Kong, s hanghai, Bangkok, Tokyo and Kuala l umpur. d uring the tour, v argas shares her experience with experts and industry professionals, explaining the brand’s history, expertise in aging and blending, wood selection, and modern innovations in premium rum. v argas also planned to make an announcement about a new ultra-premium product during the tour. v argas has trained as a food engineer and holds a m aster’s degree in quality systems and studies in oenology at the u niversity of California. s he joined r on m atusalem in 2003, where she works alongside
the fifth-generation Álvarez family. https://matusalem.com/
B l A c K T o T
l ast month, l ondon-based e lixir d istillers released the latest, annual edition of its Black Tot m aster Blender’s r eserve r um, a perpetual blend of the world’s finest and rarest rums. This year’s release celebrates the 55th Anniversary of Black Tot d ay and includes a special last remaining cask of their inaugural limited-edition release, Black Tot 50th Anniversary. As usual Black Tot is extremely transparent about this year’s blend:
40% comes from g uyana, 24% from Barbados, 13% from Jamaica, 5% from Trinidad and 18% from what they call the Perpetual Blend. The g uyana rums are from the d iamond d istillery, a 21-year continental aged column still rum and 12-year wooden pot still rum. The Barbados rums are from Foursquare and include an 18year (8 years tropical and 10 years continental) rum and a 7-year (5 years tropical and 2 years continental) rum. The Jamaican rum is an 11year rum from w orthy Park that spent 5 years in the tropics and 6 years on the continent. To keep up the pedigree, the Trinidad rum, of course, has to be a 27-year-old Caroni that spent 13 years on Trinidad and 14 years on the continent. The Perpetual Blend is a mixture of Black Tot’s 50th Anniversary r um and their m aster Blender’s r eserve 2024, with a splash from the o riginal r oyal n avy flagons. o liver Chilton, m aster Blender of Black Tot r um, said: “ w e went back to the beginning of our journey, layering diverse, rich, heavy flavors in a very traditional, naval rum style. i n this case, we have not only a nod to 2024 but also a tip of the hat to one of our originals, the 50th Anniversary bottling. i t is a privilege to get to work with these incredibly high-quality rums when creating each edition of m aster Blender’s r eserve. w ith every iteration, we learn more about blending rum and how we can take inspiration from techniques from the past to create our future.” The 2025 m aster Blender’s edition is offered at 54.5% AB v and is limited to 3,000 bottles. https://blacktot.com/
mo U n T GA y and SP erry and coc KTA il co U rier
This summer, m ount g ay r um invites you to celebrate the sailing season in style with the limited edition “Après s ail s ummer Collection” kit. Curated in partnership with s perry, the kit features all of the ingredients and glassware needed to craft a refreshing ‘ s parkling d aiquiri’ or ‘Paloma’ cocktail, made with m ount g ay e clipse, along with complimentary items such
as a m ount g ay beach towel and sunglasses, and an exclusive s perry s hoe Card to order a pair of Authentic o riginal Boat s hoes in your color and size preference. m ount g ay r um and s perry share a deep-rooted bond with the sailing world, trusted by generations who live for life on the water. s perry is the original boat shoe, a coast icon designed for performance and ease. m ount g ay, the world’s oldest running rum distillery, was born by the sea with an unbreakable bond with sailing. Together, they are celebrating summer at full sail. n amed after the 1910 total solar eclipse that was visible from Barbados, m ount g ay e clipse is a blend of rums distilled in traditional copper pot and column stills, then matured in ex-American whiskey casks. i t is a crisp and aromatic rum, perfect for classic summer cocktails enjoyed by the water. The Après s ail s ummer Collection Kit includes a m ount g ay e clipse 750 ml bottle, a s parkling w ine 375 ml bottle, four Fever Tree g rapefruit s oda 150 ml cans, a s imple s yrup 3.4 oz bottle, an Aromatic Bitters bottle, four d ehydrated g rapefruit s lices, three l imes, two Coupe g lasses, a m ount g ay branded towel, m ount g ay branded sunglasses, a s perry s hoes gift card and a r ecipe Card. The Collection is available from Cocktail Courier. https://www.mountgayrum.com/, https://www. sperry.com/, https://www.cocktailcourier.com/ product/apres-sail-summer-collection
r U m com PA ny of fi J i
r um Co. of Fiji has achieved a major international milestone, winning 25 medals across three prestigious global spirits competitions, reaffirming its place among the world’s top rum producers. The awards were won at the 2025 i nternational w ine & s pirit Competition ( iws C) in l ondon, the s an Francisco w orld s pirits Competition ( s F ws C), and g ermany’s isw m eininger’s i nternational s pirits Awards. The iws C saw r AT u 5-Yearo ld s piced r um win g old, with BAT i Coffee r um l iqueur and Bounty o verproof Premium d ark r um also taking home medals. o ther winning entries include BAT i Banana r um l iqueur, BAT i d ark, s piced, and Coconut r um l iqueurs, and r AT u 10-Year- o ld w hite r um. At the s F ws C, BAT i Coconut r um, Banana r um, and r AT u 5-Year- o ld d ark r um all won gold. n ine other rums, including r AT u ’s 5and 8-Year blends and BAT i w hite and s piced r um, received silver and bronze awards. i n g ermany’s isw Awards, five rums, including BAT i Coffee r um and r AT u 10-Year- o ld w hite r um, won gold. “This clean sweep across continents confirms r um Co. of Fiji’s standing among the world’s premium rum producers and highlights the growing global recognition
of Fiji made spirits,” r um Co. of Fiji said in an announcement last month. “These wins are for Fiji,” said m ike s pencer, g eneral m anager of Paradise Fiji, the parent company of r um Co. of Fiji. “They prove that Fiji crafted rums can compete and win on the world stage. All three competitions are internationally respected for their rigorous judging criteria and expert tasting panels. w inning at this level signals not only the outstanding quality of our rums but also r um Co. of Fiji’s commitment to craftsmanship, innovation and authenticity. w ith every medal, r um Co. of Fiji continues to raise the bar for the Pacific and showcase what is possible when bold local ingredients, traditional methods and world class expertise come together. This is a proud moment for Fiji and a reminder that our small island nation is producing spirits of global distinction,” m r. s pencer said. https://rumcooffiji.com/
l A m A i S on & V elier
d istillerie de Port-au-Prince is one of the Caribbean’s newest and smallest distilleries. e stablished in 2018, the distillery produces their Providence brand of rum. As a followup to the ‘First d rops’ and ‘ d under & s yrup’ releases in the us m arket, this new three-year old expression stands out for its energetic and richly spiced notes on a backdrop of lush fruit. d istillery de Port-au-Prince’s Providence r um is crafted with respect for the land, agriculture and people of h aiti. Additive-free. 52% abv. Providence r um sprung out of the passion of the l inge Family whose history of working in rum dates back to the 18th century. m aster d istiller h erbert l inge Jr. and his family are reconnecting with their roots and rediscovering the methods and techniques of their ancestors. Providence is produced from heritage variety Crystalline sugar cane syrup, sourced from the fields of m ichel s ajous located 150 kilometers north of the distillery. Fermentation of the syrup is carried out using proprietary yeasts and dunder, which allows for the development of a particular aromatic complexity before it is concentrated by pot still distillation. This release was aged for three years in exProvidence casks: new American oak casks with level two charring are meticulously filled and emptied with Providence rum many times repeatedly over a two-year period. The Providence-seasoned casks are then filled for aging in the tropical conditions of h aiti, which enables the rums to capture a full expression of its own identity without influence of other spirits. https://www.lamaisonandvelier.com/
The Sweet Business of Sugar
EGYPT
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!
Don’t let the uncertainty from US Tariffs on foreignmade rums threaten your growth!
Contact us to begin the process of replacing your foreign-distilled rums with domestically-made rums that will not be affected by the political and economical turmoil that is starting to boil around us!
w e have a large inventory of domestically-distilled (tariff-free), aged rums, including single barrels, low and high congener, even high esters! www. r umCentral.com
Presents
The Sugar Mill: Origins and Evolution
i ntroduction
s ugarcane ( s accharum officinarum ) is a perennial grass of the family Poaceae i t is primarily cultivated for its juice, from which alcohol (through fermentation and distillation) and sugar (through dehidration and refining) can be obtained. m ost of the world’s sugarcane is grown in subtropical and tropical areas.
i t is commonly accepted today that sugarcane originated in Papua, n ew g uinea, where it was initially domesticated. The plant was then taken to other lands by traders, where its sweet virtues quickly made it a sought-after commodity.
i t is also commonly accepted that around 10,000 years ago, the original inhabitants of Papua did not have tools to process the cane, meaning that they likely chewed it raw to extract the juice, which was consumed as-is ( n oël d eerr, t he History of s ugar: Volume One ).
n ot much written history exists that documents the early extraction of the juice for the purpose of dehydration and formation of sugar crystals until the publication of De Materia Medica , a pharmacopoeia of medicinal plants and the medicines that can be obtained from them, which was written between the years 50 and 70 of the current era by Pedanius d ioscorides, a g reek physician in the r oman army. This is the oldest record documenting the existence of crystalized sugar, which was used at the time to “treat indigestion and stomach ailments.”
h ow did people manage to extract the dissolved sugar from the juice? The answers to this question are at the core of this series. s o join us, as we explore this fascinating topic!
Part 8: e ugene Powell’s and G. h . l aub’s i nnovations
i n Part 7 of this series, we explored the Vertical Hydraulic Press , as invented and patented by C. h . d ickinson, a sugarcane plantation owner from Bayou g rosse-tete, in r osedale, l ouisiana ( us A). w hile noteworthy, his invention from 1873 was not the first attempt by Americans to improve the sugarcane processing methods of their times.
o ne way to quantify the sense of urgency behind these innovations is to study the us Patent o ffice records for sugarcane-related patents issued (see a few examples on page 40). The quantity and diversity of these patents give us a glimpse into the complexity of the problem and the attractive financial rewards for those able to solve them efficiently.
Between the years of 1790 and 1873, there were over one hundred sugarcane-related patents granted in the us A alone!
i n this installment we will explore two of these earlier patents, accompanied by the respective illustrations, as submitted to the us Patent o ffice.
e ugene Powell
o n April 10th, 1860, e ugene Powell, from Conneautville, Pennsylvania, received us patent number 20,830 for a mill that featured five small rollers that rotated around a larger, central roller. e ach of the five smaller rallers was positioned slightly closer to the central roller than the previous one, allowing for additional pressure to be exherted on the sugarcane (see illustration on page 41).
G. h l aub
o n d ecember 15th, 1863, g h l aub, from m acomb, i llinois, received u s . patent number 40,938 for his concentrical crushing roller. i t consisted of a small roller gear that rotated around a larger one (see illustration on the left).
These are just two of the numerous sugarcane-related patents granted in the late 1700s and 1800s, all relying on the current understanding of physics and engineering, and all using the available materials of the time.
Truely revolutionary innovations, however, would take a bit longer to be developed.
Sugar m ill Spotlight
r uins of the Betty’s h ope s ugar Plantation, off of Pares v illage m ain r oad in s t. Peter Parish, Antigua. i t was established in the 1600s by s ir Christopher Codrington and it is now a museum and a historic landmark, dedicated to the memory of the the slaves whose lives were lost during its operation.
Join us again next month, as we continue to explore this fascinating topic!
ci GA r & r U m PA irin G
by Philip i li Barake
my name is Philip i li Barake, s ommelier by trade. As a result of working with selected restaurants and wine producers in Chile, i started developing a passion for distilled spirits and cigars. As part of my most recent job, i had the opportunity to visit many Central American countries, as well as, rum distilleries and tobacco growers.
But my passion for spirits and cigars did not end there; in 2010 i had the honor of representing Chile at the i nternational Cigar s ommelier Competition, where i won first place, becoming the first s outh American to ever achieve that feat.
n ow i face the challenge of impressing the readers of “ g ot r um?” with what is perhaps the toughest task for a s ommelier: discussing pairings while being well aware that there are as many individual preferences as there are rums and cigars in the world.
i believe a pairing is an experience that should not be limited to only two products;
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
Dark n egroni
i have been working for weeks on end, without being able to take a break, until finally, i was able to allocate a good hour to calmly smoke a cigar and enjoy a good cocktail. i was set on having a r um n egroni, something that we’ve used in many past pairings. For this occasion, i employed the following recipe:
• 1 oz. r on s antero 11 Year o ld from Cuba
• 1 oz. v ermouth r osso m artini
• ¾ oz. Campari
• ¼ oz. Coffee l iqueur
Place all the ingredients in a r ocks glass, add a couple of ice cubes and gently stir to chill the ingredients while also diluting them a little bit. The cocktail is very well-balanced, with a bitter coffee finish and leather notes, something that is very wellreceived by cigar enthusiasts.
For the cigar, i chose one from Quesada, a Toro Connecticut from Casa m agna (52 ring x 6 1/2). At the beginning, the n egroni was a bit overpowering, due to the Campari (which i had reduced a bit from the original recipe), which still dominates the aftertaste, but setting aside the gin similarities, i enjoyed it as it combines exceedingly well with tobacco.
u pon lighting the cigar, i perceived the draw as being too lose, perhaps because the cigar was drier than ideal, but the aroma was perfect, with wooden notes and tanned leather, which mixed very well with the aromas supplied by the cocktail.
The pairing was very easy, both during the first and the second thirds. i say it was easy because,
Photo credit: @Cigarili
even as the cocktail became more watered down, the combination of flavors never faltered. The Campari’s “medicinal note” lessened with time, something that I really am thankful for, since I’m not a big fan of Campari (this is why I usually avoid Negronis for my pairings).
This pairing is very easy to recreate at home and it does not require very many ingredients. Even if you are not fans of Negronis, try this variant and you might be surprised. Pair the cocktail with a medium-bodied cigar that won’t take you too much time to smoke.
As far as garnishing the cocktail, you can
try the orange skin, to give it an additional (and classic) citric touch, or you can try using a dry fig instead, which works in terms of its aroma and also in taste, as it combines great with the m artini r osso.
i hope that you can recreate the pairing at home. The cocktail is very versatile and can be the base of many future pairings for you and your friends, even for those who don’t like the traditional n egroni.
Cheers!
Philip i li Barake # gr CigarPairing
