Got Rum? ®
c ont E nts
February 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
26-29 The rum his T ori A n
30-33 T he r um l AB or AT or Y
36-39 rum in T he news
40-52 T he swee T B usiness o F sug A r
56-63 The sug A r mill: origins A nd evolu T ion
64-67 C ig A r A nd rum PA iring g ot Rum? February 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.
February 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
w ebmaster: web@gotrum.com
d irector of Photography: art@gotrum.com
i f you would like to submit news or press releases, please forward them to: news@gotrum.com
You can download the free electronic version (low-res) of this magazine, or purchase the high resolution printed version at:
WWW. got R um . com
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 : Blood o range r um e spresso inside s P re A d : s trawberry d aiquiri d ream
F rom T he edi T or Undeniably Bibulous
February is synonymous with many popular events, such as . . .
• The celebration of love and romance, in the form of valentine’s d ay.
• g roundhog d ay (a tradition observed regionally in the u nited s tates and Canada on February 2 of every year).
• l unar n ew Year (the beginning of a new year based on lunar calendars or, informally but more widely, lunisolar calendars).
For those of us in the Alcohol Beverage i ndustry, February also marks the end of “ d ry January.” d ry January is the name of a global public health initiative first launched in 2013 by a lcohol Change u K . The challenge is to stop drinking alcohol for 31 days. For those concerned with their alcohol consumption during the holidays, d ry January offers an opportunity to “slow things down.”
h istorically, January has been a slow month of sales for alcohol producers. Adding the impact of d ry January has only made this situation harsher for them. s o, what is the solution? Thankfully, we humans are undeniably bibulous . That is, we like to enjoy drinks, very often in public settings, and usually surrounded by our friends. January abstainers, for the most part, still want to socialize and feel included in their immediate circles, they simply would prefer to shift their consumption choices to low or no alcohol offerings. Beverage producers who’ve paid attention to this trend have been adding no-alcohol and low-alcohol products to their portfolios and most have seen a positive return on their investment, as more on-premise accounts try to stock these items year-round.
The d ry January trend has been going strong for over a decade, so it is
reasonable to think that it will continue, at least for the foreseeable future. But just as people indulge before or after fasting periods ( m ardi g ras, anyone?), February 1st is “ i ce Cream for Breakfast d ay,” which highlights our propensity to overindulge, when attempting to satisfy our self-suppressed cravings.
h ow do you fit into this equation? Are you a producer who’s had to incorporate no-alcohol offerings? Are you a consumer who regularly abstains from alcohol during January?
Cheers!
l uis Ayala, e ditor and Publisher
http://www.linkedin.com/in/rumconsultant
do you want to learn more about rum but don’t want to wait until the next issue of “got rum?”? Then join the “rum lovers unite!” group on linkedin for updates, previews, Q&A and exclusive material.
T he A ngel’ s sh A re
by Paul s enft
m y name is Paul s enft - r um r eviewer, Tasting host, Judge and w riter. m y exploration of r ums began by learning to craft Tiki cocktails for friends. i quickly learned that not all rums are created equally and that the uniqueness of the spirit can be as varied as the locales they are from. This inspired me to travel with my wife around the Caribbean, Central America, and u nited s tates visiting distilleries and learning about how each one creates their rums. i have also had the pleasure of learning from bartenders, brand ambassadors, and other enthusiasts from around the world; each one providing their own unique point of view, adding another chapter to the modern story of rum.
The desire to share this information led me to create www.RumJourney.com where i share my experiences and reviews in the hopes that i would inspire others in their own explorations. i t is my wish in the pages of “ g ot r um?” to be your host and provide you with my impressions of rums available in the world market. h opefully my tasting notes will inspire you to try the rums and make your own opinions. The world is full of good rums and the journey is always best experienced with others.
Cheers!
Admiral r odney hms Princessa
i was walking through one of my local shops in metro Atlanta and found three Admiral r odney products on the shelves. The Admiral r odney rum line is named after British n avy officer g eorge Brydges r odney and produced on the island of s aint l ucia by the s aint l ucia r um d istillers Company, a branch of s piribam. This release was named after the hms Princessa, a ship that was part of the British fleet that protected Jamaica and the Caribbean islands during the 1700s and was one of the first ships to engage in the Battle of the s aints with Captain Charles Knatchbull at the helm and r ear Admiral s ir Francis d rake onboard. This is one of three permanent expressions that are a part of the Admiral r odney line. i t is made up of a blend of Coffey column still rums aged in used oak bourbon barrels and port casks between 5 and 9 years and bottled at 40% AB v
a ppearance
The 750 ml squat bottle has a woodcapped cork and is sold in a red, white, and gold box. The liquid holds a dark amber color with burnt orange highlights. s wirling the rum produces thick bands that spin off several waves of fast-moving legs. i t takes a good bit of time before the bands evaporate, leaving a bit of residue around the glass.
n ose
As soon as you pour this rum in the glass, it is immediately identifiable as a s aint l ucia d istillers rum. The aroma delivers a rush of notes of vanilla, toasted oak, apricots, raisins, and cocoa, rounded out by nips of allspice and cloves. As the aroma settles, a bit more char and mineral notes manifest in the form of fresh-cut
leather and dried tobacco leaf, punctuated by a hint of lemon zest.
Palate
The first sip of the rum leads with a rich toffee note, dark chocolate, smoky oak notes, and a light citrus astringency. m idpalate, i discovered the raisins and apricot notes from the aroma with a bit of sweet custard, Bourbon cherries, and d emerara sugar drifting in the mix. The oak and mineral notes form the foundation and also lead to a pleasantly spicy oak finish that lingers on the palate long after the sipping is completed.
Review
i t is my understanding that Admiral r odney hms Princessa is the entry level of the core trifecta made up of the hms Princessa, hms r oyal o ak, and hms Formidable. e ach blend is created by s aint l ucia d istillers head blender, d eny d upelessis, and while of similar origin, each has its own unique flavor profile while never losing its core identity. hms Princessa is a good-quality sipping rum that functions well in classic cocktails like an o ld Fashioned, e l Presidente, or Cable Car. w hile at the lowest entry price point of the Admiral r odney line, the rum provides an excellent gateway not only for the Admiral r odney line but also for other aged rum products from s aint l ucia r um d istillers. o verall, a rum i am happy to have picked up and will keep on hand to share with friends.
T he A ngel’ s sh A re
by Paul s enft
s ugarfield s piced r um
s ugarfield s pirits is based in g onzales, l ouisiana, where it operates a distillery, winery, and cidery. They produce thirteen spirits, four wines, and six ciders. Among them they produce an original rum, a barrel-aged rum, and a spiced rum. The spiced rum is created using the original rum as a base. This rum is created by the company fermenting l ouisiana canesugar and molasses and distilling the liquid in onsite stills. The rum is then infused with whole spices and bottled at 40% AB v.
a ppearance
The rum is packaged in a shortnecked 750 ml bottle with a detailed burgundy, gold, blue, and white label that provides a good baseline of information about the rum.
The rum is a pale amber in the bottle and glass. This is notable as it is lighter in color than other spiced rums currently in the market. s wirling the rum created a medium band that thickens quickly, dropping fast-moving legs before evaporating and leaving a thick band of residue around the glass.
n ose
The aroma of the rum delivers a vibrant swirl of cinnamon, cardamon, allspice, and ginger, with a touch of vanilla coming in at the end of the experience.
Palate
The first sip lays a strong foundation of alcohol, with a swirl of vanilla, cinnamon, and allspice coming in, followed quickly by cardamom and a punch of ginger. Additional sips revealed the cinnamon taking on some heat similar to a hot cinnamonflavored candy; the sweetness is grounded and balanced by the cardamom and an herbaceous note that might be chicory. The spice notes linger on the palate and take quite a bit of time to fade.
Review
u sually with spiced rums, the lighter the color, the more subdued the flavor profile. This is far from the case with this spiced rum product. The array of spice notes is similar to other products, but they hit differently, and the cardamom in particular provides a grounding twist that gives the rum a unique identity. The way it subdues and balances the hot cinnamon flavor keeps this product from being a one-note experience.
American Craft rums can be a hitand-miss affair, but this one did well as a sipper and in a rum and coke. i f you are looking for a new spiced rum for your cocktails, this is a good pick if you spot it on the shelves.
COOKING WITH RUM
Bringing the Spirit of the Cane Into the Heart of the Kitchen!
by Chef Susan Whitley
Roasted Beets and g oat c heese s alad
i ngredients:
For the s alad d ressing-
• 2 Tbsp. h oney
• 2 tsp. d ark r um
• 1½ Tbsp. d ijon m ustard
• 3 Tbsp. Balsamic v inegar
• 1½ Tbsp. m inced s hallots
• ½ tsp. s alt
• ¼ tsp. g round Black Pepper
• ¼ C. + 2 Tbsp. o live o il
For the s alad-
• 10 oz. m ixed g reens
• 3 m edium-sized Beets
• 1 Tbsp. o live o il
• ½ C. w alnuts, coarsely chopped
• 3 oz. g oat Cheese
i nstructions:
1. For the s alad d ressing-
2. i n a small bowl, whisk together the honey, rum, d ijon mustard, balsamic vinegar, shallots, salt and pepper. w hisking constantly, slowly add the oil in a steady stream.
3. For the s alad-
4. s et an oven rack to the middle position then preheat oven to 425°F.
5. s crub the beets clean, then trim stems down to one-inch. o n a large baking pan, cover with aluminum foil and place the beets on pan, drizzle with 1 tablespoon olive oil, then cover the top with foil. Place pan in oven and roast beets for about one hour or until beets are tender. Test for doneness by piercing the largest beet with a knife. i f it enters easily, it’s done. u nwrap the beets and allow to cool enough to handle. u se your hands or a paring knife to peel the skin (if so desired) then cut into wedges. They are ready to be placed on the greens.
6. Place the greens in a large bowl, drizzle about half of the salad dressing and toss to combine. Add the remaining dressing and toss again. o nce mixed well, arrange the greens on a large platter (or divide onto plates), then top with roasted beets, walnuts and goat cheese. s erve immediately. ** r ecommended: place chopped walnuts in a pan and warm up prior to putting them over the salad greens. This helps bring out the flavor of the walnuts.**
i ngredients:
c ranberry- o range Roast Ducklings
• 2 d ucklings (4-5 pounds each)
• 2 m andarin o ranges
• 2 s prigs Fresh r osemary
• 1 ½ C. Frozen Cranberries, divided
• 3 ½ C. o range Juice
• ½ C. d ark r um
• 1 C. Chicken Broth
• 1/4 C. s oy s auce
• 2 tsp. s ugar
• 2 g arlic Cloves, minced
• 1 tsp. g rated Fresh g inger
• 2/3 C. o range m armalade
d irections:
1. Preheat oven to 350°.
2. Pierce duckling skin all over with a fork. Place one mandarin orange, 1 sprig of rosemary and 1/4 cup cranberries inside each duckling cavity then tie the drumsticks together. Place on a rack in a roasting pan, breast side up.
3. i n a bowl, mix orange juice, dark rum, broth, soy sauce, sugar, garlic and ginger. r efrigerate 1/2 cup for glaze. Pour 1 cup over ducklings; sprinkle with remaining cranberries. Cover and bake 1 hour. u ncover and bake 1-1/2 hours longer, basting frequently with remaining orange juice mixture.
4. m ix marmalade and reserved orange juice mixture; spread over ducklings. Bake, uncovered, until a thermometer inserted in thigh reads 180°, 30-40 minutes. d iscard oranges, rosemary and cranberries from cavities. Allow ducklings to cool for about 10 minutes before carving.
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: s trawberry d aiquiri (Frozen)
h istory
n o one knows for certain who invented the s trawberry d aiquiri, but it is reasonable to assume that its creation was inevitable and that strawberries and many other fruits would find their way into the recipe. The frozen version is always a hit, but the recipe can also be altered to produce a version that can be served on the rocks.
s trawberry Daiquiri (Frozen)
i ngredients:
• 2 ounces light rum
• 1 ounce simple syrup
• 1/2 ounce freshly squeezed lime juice
• 3 to 4 large strawberries, sliced
• 1 cup ice
• Fresh whole or sliced strawberry, for garnish
Directions:
g RE at F o R
1. i n a blender, add 2 ounces light rum, 1 ounce simple syrup, 1/2 ounce freshly squeezed lime juice, 3 to 4 large strawberries (sliced), and 1 cup ice.
2. Add sliced strawberries, ice cubes, rum, simple syrup, and lime juice to blender.
3. Blend well at high speed until smooth.
4. Pour into a chilled collins or margarita glass. g arnish with fresh strawberry slices or a whole strawberry.
5. s erve and enjoy!
r eviews
www. r um u niversity.com
t he c ocktail g arnish m anual: t he complete guide to cocktail garnishes, from simple to extraordinary by Philippe tulula
(Publisher’s r eview)
The cocktail world has been experiencing a renaissance in the last few years. Creativity, techniques and ingredient quality have steadily been improving. But the visual part of the drink is still lagging behind, and garnishes are the next frontier in this renaissance.
This book is the first fully dedicated to cocktail garnishes. i t builds progressively from simple techniques to advanced ones. s o, whether you are a beginner or a professional, you will find useful techniques and tips to create beautiful garnishes.
The book covers all types of garnishes (over 220 different ones): all varieties of fruit (citrus, berries, cherries, apples, etc), multi-fruit garnishes, rims, fire, ice, chocolate and sugar work (inspired by the pastry world), even modernist techniques. e ach garnish includes step-by-step instructions generously illustrated with pictures of each step.
Publisher: w orld Cocktails
Publishing (February 25, 2016)
l anguage: e nglish
Paperback: 132 pages
is B n -10: 0692507000
is B n -13: 978-0692507001
i tem w eight: 15.5 ounces
d imensions: 8.5 x 0.31 x 11 inches
your o ne- s top s hop for a ged Rums in Bulk!
• Column- d istilled, Pot- d istilled or Blends
• h igh Congener ( i ncluding h igh e sters), l ow Congener or Blends
• Aged in American or French o ak Barrels
• Aged in r ye w hiskey, Bourbon, Tequila, Armagnac, Port, s herry and w ine Barrels
• s ingle Barrels and s econd Aging/Finish
• d istilled in the us A, Central America, s outh America or in the Caribbean
• o ver 150 m arks/ s tyles Available, plus Custom Blends
• l ow m inimums and Fast Turnaround, w orldwide s hipping www. r umCentral.com
g ot Rum? February 2025 - 22
n ow o ffering Bottling s ervices!
Q: Why Bottle/ c o-Pack at Rum c entral?
A: r um Central is located within the texas triangle , a region in Texas formed by the state’s four main metropolitan areas. The texas triangle is one of eleven mega regions in the u nited s tates and is home to approximately 75% of the s tate’s population. This area also benefits substantially from trade with m exico, the u nited s tates’ third largest trade partner.
A: r um Central is 30 m iles from Austin, with convenient access to interstate highways, rail lines, airports and seaports (within 250 miles of 4 of the top 10 u . s . seaports), guaranteeing fast and efficient shipping of your dry and finished goods.
Q: Do you need more information?
A: Contact us via our website below! 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 blending section of the Blending w orkshop, April 7-8 2025
• 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:
Q2 2025 c ourses
• April 21 ( m on) - The Business of r um
• April 22 (Tue) - The Classifications of r um
• April 23-25 ( w ed-Fri) - 3 d ay r um Course (Fermentation, d istillation, i ntroduction to Blending)
Q3 2025 c ourses
• s eptember 22 ( m on) - The Business of r um
• s eptember 23 (Tue) - The Classifications of r um
• s eptember 24-26 ( w ed-Fri) - 3 d ay r um Course (Fermentation, d istillation, i ntroduction to Blending)
Q4 2025 c ourses
• 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:
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th E R um histo 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
25. o F BA rs A nd o T her P le A sures
This is the second article devoted to Basil w oon’ book “ When It’s Cocktail Time in Cuba ” published in 1928. i n the first, his T or Y o F C u BA n rum 24. Y ou m AY drin K A s mu C h A s Y ou w A n T T o , published in the January issue, we dealt mainly with why, according to w oon, Americans loved Cuba so much; we also looked at the most fashionable cocktails of those years. i n this article, on the other hand, we will dwell on what w oon tells his readers about the bars, and the other pleasures available to (rich) tourists in Cuba, or better, in l a h avana, because almost all the narration takes place in the capital.
i n his book, w oon talks about Bars and characters that have become mythical and are now known to all rum enthusiasts. i don’t know about you, but his tales touch me, provoking a kind of nostalgia for things obviously not experienced personally, for a fascinating, inimitable era. s urely, as often happens with nostalgia, it is exaggerated. And yes, i know, in reality things were not so golden and life for many in 1920s Cuba was hard, but, well, we can’t be rational all the time. e very now and then we can also abandon ourselves to the myth and dream with our eyes open.
m oreover, w oon teaches us something else, not only about drin K ing . Already in the first article we saw only a few, but extremely interesting hints about other, more profound matters. By difference and comparison, w oon implicitly tells us something about American life, for example about the relationship between the sexes and their tensions, remember? “You may stare at the pretty señoritas because such staring in Cuba is a compliment – not a crime.” And also about what constituted the charm of an exotic tourist location for American tourists, always keeping in mind that we are talking about few, very rich tourists. There are also some succinct but intelligent reflections on the damage that the monoculture of sugar has caused to the whole Cuban economy and society, as we will see.
Finally, allow me a personal memory. w hen i was a boy and passionately read stories about red i ndians and cowboys, i was particularly impressed by and admiring of the fact that the i ndians who hunted buffalo did not throw anything away: they ate the meat, but also used the skin, tendons, bones; in short, everything. w ell, i often behave in the same way with a good book: when i read a book, an insightful book, i don’t want to throw away anything i have read.
This said, here are some excerpts from w oon’s book. Again, i present those which seem most interesting to me, and my intervention is limited to simple notes in italics and a few brief reflections.
Let’s start with the most famous b ar in Cuba, e l Florida, later better known as e l Floridita. a nd at e l Florida worked, or better, practiced his art, the most famous of the famous Cuban bartenders, Constantino r ibalaigua, called Constante, who actually, like many other Cubans of the time, was a Spanish immigrant, specifically Catalan. The bar and its bartender were already famous in the time of Woon, and later became legendary thanks also to Hemingway, whom we will talk about in the future.
The most famous bar for the sweet mixed drinks so popular with the Cubans is l a
Florida, behind the Asturiano Club on m ontserrat s treet. d rinks here, although the place has the appearance of an ordinary bodega, are as expensive as at the s evilla or the Almendares. The bar, which is also a restaurant and grocery, sprang into vogue due to the remarkable talents of the head barman, Constantino, a saturnine individual whose peculiar gift consists in his accurate, though seemingly casual, measurement of drinks. s ix of you visit the Florida and order m ary Pickford. A boy is put to work squashing and squeezing the pineapple. m eanwhile another boy fills six glasses with ice to frost them. w hen the pineapple juice is ready Constantino pours it in a huge shaker, takes the Bacardi bottle and, without looking, pours a quantity in the shaker. Then, still apparently without a glance at the shaker, he does the same with the curaçao or grenadine. The drink is shaken by throwing it from one shaker and catching it in another, the liquid forming an half-circle in the air. This juggling feat having been performed several times, Constantino empties the glasses of ice, puts them in a row on the bar, and with on motion fills them all. e ach glass is filled exactly to the brim and not a drop is left over. i t’s worth a visit to h avana merely to watch Constantino operate. i told him that he could make his fortune in Paris. h e smiled. “ i no do so badly here”, he said.
b ut of course, Constante is not the only bartender to make Cuban bars magical.
As in Paris, the new comer to h avana soon ‘discovers’ his own favourite bar and thereafter stoutly defend it against the others. There is plenty of choice. o ne of the famous places frequented by the younger set of rich Cubans and by American habitués is the Paris Bar, which is really only a serving bar for the Paris restaurant. … A place convenient to the s evilla h otel – it was in fact once the s evilla bar – is the w inter g arden owned by g eorge, who used to be barman in the Biltmore h otel in n ew York. g eorge is an e nglishman. o ne block up the street is “ s loppy” Joe’s, so g eorge calls his place “ s anitary g eorge’s”. h e has a large trade with American business men …
o ne of the curiosities among h avana bars is d onovan’s, back of the Telegrafo h otel. d onovan was proprietor of a bar in n ewark, n ew Jersey, when prohibition came. m ost of the other saloonkeepers in n ewark swore a little, then philosophically either closed their places, turned bootleggers, or sold soft-drinks. n ot so d onovan. That i rishman had been had been too long in the saloon business to quit it then. s o he packed up his entire bar – chairs, tables, hanging sign, mirrors and bar itself – and moved it down to h avana. n ewark people entering the place rub their eyes and feel transported backward ten years.
s loppy Joe’s place does the largest tourist business and during the season is filled from noon until after midnight. i t never closes. i t was originally a corner bodega, with sawdust on the floor and boxes for the customer to seat on, and the only help was the proprietor, Joe, and his brothers r aymond and v alentine. The place owes its amazing vogue partly to luck and partly to Joe’s ability in pushing that luck when it came, and mostly to its name.
The lucky part came when the h avana city government some years ago appointed a ‘sanitary commission’ to inquire into the cleanliness of the bodegas. The less said about the actual workings of the commission the better. But it happened that ‘Pop’ r oberds, proprietor of the
h avana evening news, and Joe were having a little squabble about this time over a matter of advertising. ‘Pop’ thought Joe should advertise with him, and Joe thought differently about it. ‘Pop’ being an old-style newspaper man, very properly thought himself affronted, and forthwith wrote an editorial in which he suggested to the sanitary Commission that they might with profit extend their investigations to include ‘a place on Zuletta s treet which should be called s loppy Joe’s.’ The name caught on almost at once, and Joe, although privately peeved at ‘Pop’, realized that he had a good thing. h e enlarged his place, and at a moment when drinks in h avana were costing seventy-five cents apiece (it was just after the v olstead Act became operative in the u nited s tates), suddenly cut the price in half. The resultant business forced him to enlarge his place again. ‘ s loppy Joe’s’ became a byword and Joe used the slogan on his saloon sign and in his advertising. d istinguished writers from n ew York and further afield wrote about the place and money came in so fast that Joe again enlarged. h e now employs eleven bartenders. h e advertises in The e vening n ews and ‘Pop’ r oberds is a regular client. The place is big, noisy, has an almost exclusive tourist trade and is frequented for refreshments after the theater. i t has little really Cuban about it and might before the war have been on Third Avenue, n ew York.
Then Woon describes restaurants and food. a nd obviously, addressing a predominantly male readership and most likely in search of exotic adventures, he dwells on the beauty of Cuban girls. b ut he immediately warns his readers that they are, in fact, inaccessible, guarded by a wall of mothers, fathers, brothers etc. and wisely reccommends:
s o be warned. l ook your fill, drink in this admirable panorama of dark, seductive beauty until your pulse leaps, but don’t be foolish. d on’t fall in love. You’ll only have to fall out again and it may hurt.
Towards the end of the book, Woon returns to the same theme, repeating that so many girls in Cuba are very beautiful, but it is almost impossible to make their acquaintance; respectable girls, of course. Then there are the other girls you can meet in the cabarets
i t may be as well to warn you here that few of these “beautiful young things’”- and they are both beautiful and young – are Cuban. m ost of them are from Panama or Chile or e cuador.
b esides drinking, there are other pleasures in Cuba, particularly in Havana, among which Carnival, dances, the b asque Pelota, but above all, horse racing and gambling stand out.
r um, roulette and racing form a fascinating combination. You might think it the most dangerous combination in the world, and h avana, which stretches ‘personal liberty’ to the point of permitting all three to operate in one same spot, a ‘wild town’. But as a matter of fact h avana is not a ‘wild town’. You do not hear guns popping in the streets nor see hilarious gentlemen ‘shooting up’ barrooms. That phase of h avana’s history belongs to the past. Today even the police are polite.
That is, in Havana, as a tourist, you can do many things that are forbidden elsewhere, and without taking too many risks.
The title of the seventh chapter, on the other hand, is a synthesis of the myth of Cuba: A J ug o F rum B ene AT h A C o C onu T T ree , A dinner d A n C e , A nd T hou , which, after describing a very pleasant typical day, ends like this :
And after dinner, with its accompaniments of good French or s panish wines, there are multitudes of things to do. You may, for example, go to bed! o r you may indulge in another game of tennis, under the electric lights. o r you may decide to put on formal
dress, invite a beautiful companion in Paris gown, and, at intervals of roulette or baccarat, sit over a quarter of champagne on the Casino terrace, looking into her eyes…
b efore being devoured by envy, it is better to change the subject. Here is a reflection of Woon’s on Cuban identity, a subject on which I would like to write something, sooner or later.
i t must be realized that the Cuban is a race apart. A Cuban is more a Cuban, if anything, than an American is an American. h e has as distinct an individuality as he has a nationality. i t may at times be difficult to distinguish between Panamanian, h onduran, e cuadoran, Costa r ican or v enezuelan, but the Cuban, as the m exican, stands alone. That is why patriotism to the Cuban is such a precious thing. i t is a nationality christened by the blood of thousands to whom ‘Cuba’ meant ‘ m other’. Their blood is s panish, but s panish far removed. The blood of Cuba came from the heroic days of s pain. The temperament of the Cuban, then, is gay, amorous, generous and sentimental. … h e is most serious when he is speaking of his country; sentimentally, Cuba to the Cuban is mother, wife, mistress and child.
a nd let’s end on a serious note. Woon acknowledges that Cuba depends too much on sugar and that there is too much corruption, but things are getting better with Machado, according to him a good President.
“ n inety percent of what Cuba eats could be raised in Cuba, but ninety percent of what she eats is imported. The soil surrounding h avana is among the finest in the world; even two crops of potatoes a year are possible; yet most of the vegetables used come out of cans. Cuba even imports tropical fruits, of which she has the largest variety of any country except m exico.
m arco Pierini
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 Rums and to create your own l iqueurs and c reams.
making your own Anise Liqueur (Anisette)
i ngredients:
• 5 teaspoons anise seed, crushed
• 1 1⁄2 teaspoons fennel seeds, crushed
• 1 1⁄2 teaspoons coriander seeds, crushed
• 750 m l light gold rum
• o ptional: 9 1/2 ounces of s imple s yrup, recipe below
Directions:
Place anise seeds, fennel seeds and coriander in a bowl. g rind all the seeds using the back of a spoon. Add the ground seeds to the rum.
Allow the mixture to soak for 4 weeks and then strain out the seeds. Allow the haze to settle for a week then pour off the sediment. Add the simple syrup and shake.
To m ake s imple s yrup:
Add 1 part water to 2 parts sugar. Combine sugar and water in a saucepan. s lowly heat over a medium heat, stirring occasionally. Keep below boiling. The syrup is ready once the sugar is dissolved.
Did you know that...
1. i t improves digestion
2. i t’s antimicrobial
3. i t reduces menopausal hot flashes
4. i t aids oral health
5. i t has antiviral effects
6. i t fights candida
7. i t’s an anti-inflammatory and provides pain relief
8. i t helps migraines and headaches
9. i t relieves lice and scabies
10. i t kills fungus
11. i t relieves nausea
12. i t increases sex drive
13. i t helps bronchial irritation and asthma
w arnings:
w hile anise seed has many benefits, it’s important to note that high doses of the essential oil are toxic due to its narcotic properties. Anise seed is safe when used in small doses. i ngesting large amounts of the seed can cause convulsions, narcosis, circulatory problems and even coma. Additionally, when used improperly, seizures, paralysis, lack of clarity and other mental problems may occur. Always consult a certified herbalist, naturopathic doctor or healthcare practitioner before using or administering anise seed and oil.
s ource: www.thealternativedaily.com
RUM And The e nvironment
ACT ion i T ems
February’s a ction i tem i s . . . Embrace a ctive transportation
Active transportation is defined as “human-powered movement, such as walking, biking, or using a mobility device. It can also include using small, electric-powered vehicles like e-bikes and e-scooters.”
• To cut down on your carbon footprint, try walking or biking for short trips.
• i f you take the bus or train to work, think about biking to the station instead of driving.
• i f you live close to your kid’s school, walking to pick them up is an easy way to be more environmentally friendly.
• i f you own or operate a bar, consider partnering with a pedicab company, so that your clients can leave their cars at home.
s tay tuned, as each month we explore more ways to protect the environment!
Rum in th E n EW s
by m ike Kunetka
These are the most recent and noteworthy headlines in the rum industry. i f you want us to share your news with our readers, please send me an email to: m ike@gotrum.com.
D iag E o - caci Q u E - B a RD in E t s a . – la ma R tini Q uais E
d iageo plc, has signed and completed the sale of Cacique to Bardinet s .A., one of the leading s panish spirits players.
Cacique is an authentic rum brand from v enezuela with a 65-year heritage. i t is popular amongst consumers in s pain and v enezuela. John Kennedy, d iageo’s President, e urope said: “The sale of Cacique reflects d iageo’s strategy of maintaining a sharp focus on effective portfolio management. w e are confident that Bardinet is the right owner for Cacique, maintaining the brand’s authenticity and prominent position in s pain and v enezuela, as well as building its position in Continental e urope.” o n the purchase of Cacique, Jean-Paul Bouyat, C eo of Bardinet s .A. added: “ w e are excited to announce the acquisition of Cacique, a uniquely positioned v enezuelan rum with a strong heritage. This is a strategic addition to our portfolio which will help us to increase our rum market share in s pain and beyond. w e are looking forward to integrating this brand into our family, continuing to strengthen our offering, whilst always ensuring exceptional taste.” Bardinet is a key player in the s panish w ine & s pirits category. w ith 200 associates, the company has a wide portfolio of spirits but also of Cava and r ioja wines, and non-alcoholic beverages. s ince 1993, Bardinet has been part of the group l a
m artiniquaise-Bardinet, an independent French wines & spirits group founded in 1934. l a m artiniquaiseBardinet is a leading spirits group in France and features in the world’s T o P 10. https://www.diageo.com/en, https://bardinet.fr/en, https://www.la-martiniquaise.com/en
ca P tain mo R gan – B ou RB on st REE t – t -P ain
w hen you think of n ew o rleans, you think Bourbon s treet, renowned the world over for its enduring one-of-a-kind spirit, electric energy, and of course, legendary cocktails. Bourbon s treet’s most iconic cocktails have one thing in common: rum. s o then, why is it called Bourbon s treet? i n its fourth year as the o fficial s piced r um s ponsor of the n F l , Captain m organ is upping the ante when it comes to celebrating the Big g ame in the Big e asy in true Captain fashion. w elcome to r um s treet: the unofficial, official, most fun destination for s uper Bowl lix , where legendary adventure, delicious cocktails and epic celebrations await around every corner. Captain m organ’s r um s treet celebration is a toast to the place where celebrations are born, stories are made, and the spirit of n ew o rleans beats loudest. s tarting Thursday, February 6, Follow the Captain to an all-out celebration of the French Quarter’s favorite spirit culminating with a show-stopping performance on s aturday, February 8 from gr A mm Y® Award-winning artist, producer, songwriter, entrepreneur and global cultural icon, T-Pain. s o, whether it’s a h urricane or d aiquiri you’re craving, toast to the spirit of nol A as you embark on an adventure like no other when Bourbon s treet becomes r um s treet for the first time in history. “Captain m organ is taking Bourbon s treet to another level, and as far as legends go, it takes one to know one,” said T-Pain. “ g et ready, n ew o rleans, r um s treet is going to bring the party like no other.”
Captain m organ is calling all crews 21+ in nol A and at home to Follow the Captain to r um s treet for a weekend filled with super-sized fun and surprises. h ere’s what’s on deck: s pirit of nol A: Captain m organ is giving consumers on the ground in nol A $10 to spend at Bourbon s treet establishments that keep the spirit of nol A alive
r um s treet h Q: The ultimate r um s treet celebration on s aturday, February 8, when T-Pain hits the stage at the hottest party of the weekend, delivering all his hits, putting an exclamation point on the week’s legendary fun.
Adventure for All: As soon as the ‘ r um s treet’ flag is hoisted, be on the lookout for your chance to unlock prizes and unexpected adventures no matter if you’re in town for the Big g ame or watching from home. “Fans have been able to unlock epic adventures all season long when they Follow the Captain. From tailgates at sea to our first-ever merch drop collab with Kid s uper and v ictor Cruz, it’s all been leading up to this moment,” said Anne n osko, v P, Captain m organ. “ w e’re celebrating the biggest weekend in sports with our biggest adventure yet on one of America’s most iconic streets. People come to Bourbon s treet for memorable experiences with
their crew and that’s what we’ll give them when they step onto r um s treet.” To join the crew and stay on top of all the fun Captain has in store, head to FollowTheCaptain.com.
st lucia D istill ER s
s aint l ucia’s unique rum distillery, s t. l ucia d istillers, announced that it has officially been granted a Protected g eographical i ndication ( gi ) for its fine rums (Admiral r odney, Chairman’s r eserve, Bounty, and d enros), recognizing them as the benchmark for rums produced in s aint l ucia and celebrating their deep connection to the island’s history and heritage. s ince last n ovember, this prestigious status guarantees that every bottle of s aint l ucia r um is crafted to the highest standards, exclusively on s aint l ucian soil. s aint l ucia’s unique history of fourteen-time alternate French and British rule has left an indelible mark on the island’s rum-making traditions. s aint l ucia rum embodies this legacy by combining the expertise of both cultures in fermentation, distillation and aging. The result is a harmonious blend of French finesse and e nglish precision, brought to life through the careful use of pot and column stills and perfected in their meticulous blending process. “ o ur g eographical i ndication represents not just a mark of quality, but a testament to the craft and passion of s aint l ucian rum-making,” says m argaret m onplaisir, C eo of s t. l ucia d istillers and Chairwoman of w est i ndies r um & s pirits Producer’s Association ( wirs PA). “ i t reflects our commitment to preserving the island’s rich heritage while setting new standards for rum globally.” The unique terroir of s aint l ucia, its fertile volcanic soil, tropical climate, and pristine rainwater, imparts a distinct character to s aint l ucia r um. o n the nose, it offers sweetness and tropical fruit flavors like honey, raisins, and bananas, while the palate reveals warm spices and a subtle salty note reminiscent of the island’s sea breeze. This refined complexity is the result of generations of craftsmanship and dedication to excellence. https://www.stluciadistillers.com/ goslings – P ga of am ER ica
The P g A of America announced a new multi-year partnership with g oslings, making it the “ o fficial r um” of the 2025 r yder Cup and the P g A Championship through 2026. g oslings, Bermuda’s oldest company and largest exporter, producer of an award-winning portfolio of rums, ginger beers and tonic waters, and originator of the d ark ‘n s tormy® cocktail, will be served at general pouring bars and hospitality areas throughout Quail h ollow Club and Aronimink g olf Club, hosts of the 2025 and 2026 P g A Championships, respectively, as well as at Bethpage Black, site of the 2025 r yder Cup. “The addition of g oslings to the on-site experience at the P g A Championship and r yder Cup is a huge benefit for spectators,” said l uke r eissman, P g A of America s enior d irector, g lobal Partnerships. “ g oslings’ iconic, handcrafted rum drinks have been enjoyed across the world for over 200 years, and we are proud to bring them to two of the biggest events in golf.” As part of the partnership, g oslings will feature an on-site activation space at
the P g A Championship and r yder Cup, offering all spectators the opportunity to enjoy specialty rum cocktails, including the iconic d ark ‘n s tormy®, made with g oslings Black s eal r um and s tormy g inger Beer. w e’re thrilled to bring the g oslings experience to the P g A Championship and r yder Cup, two of the most iconic events in golf,” said m alcolm l g osling, eighthgeneration rum maker and President of g osling’s e xport (Bermuda) l imited. “For over 200 years, our handcrafted rums have been a part of unforgettable moments worldwide, and we’re honored to now be a part of creating lasting memories for golf fans on this global stage.” The 107th P g A Championship will take place m ay 12-18 at Quail h ollow Club in Charlotte, n orth Carolina, while the 108th P g A Championship is slated for m ay 11-17, 2026, at Aronimink g olf Club in n ewtown s quare, Pennsylvania. The 2025 r yder Cup will be held s eptember 23-28 at Bethpage Black in Farmingdale, n ew York. https://www.goslingsrum.com/, https://www.pga.org/
B aca RD i – RED c R oss
Bacardi l imited has committed to donating $100,000 to the American r ed Cross to help people affected by the 2025 California wildfires following massive destruction in the area. i n addition, the family-owned company is mobilizing pallets of water to assist first responders on the front lines. s eparate from this donation, Bacardi is providing support to its people directly impacted through relief assistance, flexible work schedules, free counseling services, and more. “As a family-owned company, we believe in coming together in times of need and hope that this contribution is part of larger efforts to rebuild homes, communities and livelihoods. o ur hearts and compassion go out to the many who have lost so much and we want them to know they are not alone” said Tony l atham, r egional President Bacardi n orth America.
Bacardi funding will support the r ed Cross relief efforts on the ground across s outhern California. Already, more than 400 r ed Crossers are on the ground providing support and the organization is coordinating closely with local partners to provide food, shelter, emotional support and other critical aid. w ith the help of partners, the r ed Cross has provided more than 20,000 meals and snacks, along with relief items, including hygiene supplies, for thousands of affected families. “The American r ed Cross is on the ground helping those impacted by the devastating wildfires in California. w e are so grateful for partners like Bacardi as we work together to provide relief and hope for communities in the wake of this heartbreaking disaster” explained Anne m cKeough, Chief d evelopment o fficer at the American r ed Cross. http://www.bacardilimited.com, https://www.redcross.org/,
P uss ER’ s R um
Pusser’s is now offering its Painkiller m ix in 12-ounce cans. Pusser’s n on-Alcoholic Painkiller Cocktail m ix creates the iconic Painkiller with ease. This tropical blend of pineapple, orange, coconut, and a hint of nutmeg is the perfect base, just add Pusser’s r um and ice for a true taste of the Caribbean. e ach can makes
two Painkillers, so you only need to open what you need, no wasted leftovers. https://pussersrum.com/products/painkiller-mix-4-pack
mon D ial D u R hum
From February 12 to 14, 2025, the Palais Brongniart will host the second edition of the m ondial du r hum. An international meeting that celebrates the r um e cosystem in all its human, cultural and economic richness. The event will feature ten conferences, more than 25 guest countries, more than 100 international speakers, more than 3,000 participants. r um is not just a spirit: it is the fruit of a vibrant ecosystem where planters, distillers, mixologists, coopers, industrialists and scientists meet. This 2025 edition will also bring together key players from the overseas territories – g uadeloupe, m artinique, g uyana, r éunion, French Polynesia, among others – whose traditions and innovations fuel the economy and influence of this dynamic sector. d uring this international event, round tables will be dedicated to the overseas territories, exploring their challenges and perspectives. www.therumsummit.com
WE st in D i E s R um D istill ER y
You can now explore the secrets of Barbados rum at this historic distillery, founded in 1893 by g eorge s tade.
w itness the passion and craftsmanship behind their award-winning rums, Planteray r um and s tade’s r um, and enjoy the results for yourself in cocktails and custom tastings. Cap off the experience at their exclusive Brighton Beach d eck and Bar. l earn the magical process of making rum on the island where rum was born! Tour the exclusive collection of historic stills in “Pot s till Alley”, including the oldest surviving pot still in the world. Peer inside our d istiller’s v ault, with its archives of recipes, blueprints and experiments from decades past, and witness the day-to-day workings of our distillery where our expert teams craft s tade’s and Planteray rums. Your immersion continues in our Ageing Bond warehouse with a tasting straight from the barrel, followed by a sampling of 4 rums on their Brighton Beach lookout deck. s avor the moment at the only distillery in Barbados situated right on the coast, steps from the sea. Tours are available Tuesday through s aturday, from 10:30 to 2:45.
https://stadesrumexperience.rezgo.com/
R aising glass E s - colou R s o F R um –BEDF o RD P a RK
i ndependent bottler Colours of r um posted the following on i nstagram: w e’re beyond excited to be part of the g reat i B i nvasion of 2025! Big shoutout to our new us partner r aising g lasses for bringing Colours of r um across the pond and into 42 states! To all our American rum fans: get ready for some serious liquid treasures — rare cask strength rums, unique single barrels, and all the good stuff we’ve been saving just for you. m arch is gonna be wild. s ecure your bottles now, head over to r aising g lasses’ profile and lock in your favorites today!
i n addition to Colours of r um, r aising g lasses will be bringing in rums from Bedford Park. Colours of r um releases include 14-, 15- and 16-year-old Foursquare rums from Barbados, a 23-year-old from g uadeloupe, four rums (from two different classic stills) from g uyana, rums from Clarendon, h ampden and l ong Pond distilleries from Jamaica and some 24-year-old Caroni rums from Trinidad. There is also an interesting blend from Jamaica that includes a 2005 l ong Pond, a 2007 m onymusk, a 2005 n ew Yarmouth and a 2008 w orthy Park rum. Bedford Park rums include a 19-year-old l ong Pond and a 23-year-old h ampden from Jamaica, a 25-yearold Caroni from Trinidad, a 19-year-old rum from Fiji and a 6-year-old rum from the French Antilles. These are all rums that we never have been able to get in the u nites s tates. For a complete list see https://docs.google.com/.../1FA i pQ ls e0 n 1Q2 m vl.../ viewform..., https://raisingglasses.com/
B un D a BER g
d rink Trade m agazine reported that d iageo’s Bundaberg r um has relaunched its rum-bellion campaign ahead of next month’s spirits tax hike. For 2025, the campaign will expand beyond Queensland to also target certain nsw cities. As it stands, $38.40 out of every $61.50 1 l bottle of Bundaberg r um is paid directly to the Australian g overnment in taxes. “Bundy is raising this issue on behalf of spirits drinkers across the country and hundreds of craft distillers,” said Amanda l ampe, d irector of Corporate r elations at d iageo Australia and Chair of Bundaberg d istilling Co. “ w e’ve spoken to Bundy drinkers from towns across the eastern seaboard and they’re very aware of how much more it’s costing them to enjoy an occasional drink at the pub or in their homes. w hile the spirits tax isn’t the biggest pressure people are facing at the moment, they deserve to be able to enjoy their favorite drink at the end of a long working week, if that’s what they choose to do,” she said. Currently, Australian spirits producers are faced with tax increases every February and August. The upcoming 3 February increase will be the 76th tax hike in line with CP i inflation since automatic indexation was introduced by Keating in 1983. Australian d istillers Association C eo Paul m c l eay believes the current taxation policy is thwarting the industry’s potential. “These twice-yearly spirits tax increases are holding back Australia’s 700 distilleries, many of them small businesses. There is enormous potential for Australian distillers to create jobs, exports, and attract foreign investment to become an industry to rival Australia’s proud wine industry, but we need the right policy settings.”” he said. The current spirit tax policy is also a proven factor contributing to inflation, as shown by the latest Australian Bureau of s tatistics in its monthly CP i indicator. w hat’s more, the tax increases are directly resulting in reduced taxation revenue forecasts for spirits, beer, and wine as price hikes continue to reduce consumer demand. Bundaberg r um is asking consumers and industry alike to join its ‘rum-bellion’ and send a message to Canberra that this tax on spirits has become too much to bear.
montanya D istill ER s
m ontanya d istillers has announced the release of m ontanya Pineapple h abanero r um, a bold new addition to their award-winning lineup. w ith their first flavored rum release, they wanted to deliver the perfect balance of sweet and spice, balancing fruitforward flavors with an earthy warmth of habanero while also maintaining m ontanya’s unwavering commitment to sustainability. This exciting release was crafted with hopes of captivating adventurous spirits, from hardcore rum nerds and seasoned mixologists to rum-curious newcomers. m ontanya Pineapple h abanero r um showcases the seamless fusion of fresh pineapple sweetness with the fiery kick of habaneros. Crafted with their Platino rum as a base, the fruit was hand-selected, prepped, and steeped in-house ensuring vibrant flavors. Proofed with pure mountain spring water, this carefully executed process delivers a crisp, clean spirit with maximum flavor integrity and shelf stability without any artificial coloring or ingredients. m ontanya is always searching for ways to innovate around their commitment to sustainability. They are proud to announce this release debuts m ontanya’s new ecofriendly packaging, featuring 100% recycled glass through their new partnership with bottle manufacturer ByQuest. e very detail aligns with our mission, from plastic-free packaging design to labels printed on F s C-certified paper. https://www.montanyarum.com/
us alcohol and to B acco ta X B u RE au
i n its February 2022 report, Competition in the m arkets for Beer, w ine, and s pirits, the us d epartment of the Treasury recommended the TTB start rule-making for the labelling of wines, spirits, and malt-based beverages with allergen and perserving alcohol, calorie and nutrient content. o n January 17th of this year, the TTB published two notices of its proposed rule-making online: n otice n o. 237 refers to Alcohol Facts to be included on Beveridge labels and n otice n o. 238 which would require that allergens be disclosed. n otice n o. 237 proposes that all alcohol beverage containers bear an “Alcohol Facts” panel/label. The petition asked that the words “Alcohol Facts” be immediately followed by a consistent graphic symbol (for example, a beer mug, wine glass, or shot glass), followed by the number of drinks (servings) in the container. A serving would be defined as 12 fluid ounces of beer, 5 fluid ounces of wine, and 1.5 fluid ounces of 80-proof distilled spirits. The panel/label would also list alcohol content by volume (AB v ), alcohol per serving and calories. Finally, the panel should list current definitions of moderate drinking for men and women published in the d ietary g uidelines for Americans, issued jointly by the d epartment of h ealth and h uman s ervices and the d epartment of Agriculture. The proposed rules are open to comments for 90 days from the date TTB published the notices. https://www.federalregister.gov/ documents/2025/01/17/2025-00957/alcohol-factsstatements-in-the-labeling-of-wines-distilled-spiritsand-malt-beverages
The Sweet Business of Sugar
GUATEMALA
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!
Come Be A Part of North America’s Growing Rum Revolution...
I started Maggie’s Farm Rum over 12 years ago with the objective of being an independent distiller. Respecting the history and traditions of rum production, I wanted to bring rum distillation to non-traditional markets. Since then our success has honestly exceeded anything I’ve imagined. We’re really proud of making the best rums that we possibly can with a focus on quality - even if it doesn’t always make the best business sense. Through that, we’ve established ourselves as probably the most awarded rum distillery in North America. We’ve since built out a new state-of-the-art distillery and we’re leveraging our reputation and strengths to grow not just the Maggie’s Farm brand, but also to evangelize the potential of the high-end rum industry to a new generation of spirits drinkers here in the US. We welcome anyone with similar values to join us in this venture with equity investments in the Maggie’s Farm campaign
- Tim Russell Founder, President , & Master Distiller
Visit maggiesfarmrum.com or the use QR code to learn more.
With hundreds of medals and commendations from national craft and international spirits competitions, Maggie’s Farm is the “World’s Hardest Working Rum” including:
- American Craft Spirits Association Best-in-Show Spirit
- San Francisco World Spirits Comp. Best-in-Show Rum
- American Distilling Institute Best-in-Show Rum
- Intl. Sugarcane Spirits Awards Best-of-North America
- 2X American Craft Spirits Association Best-in-Show Rum
- 3X San Francisco World Spirits Comp. Double Gold Winner
- 4X San Francisco World Spirits Comp. Gold Medal Winner
- 3X Spirits Journal Ultimate Spirits Challenge Chairman’s Trophy Finalist
- 7X Best-in-Class/Category Liqueur (ADI, ACSA, SIP Awards, Tales of the Cocktail NOLA Spirits Comp.)
g ot Rum? February 2025 - 53
- 3X Best-in-Class Spiced Rum (ADI, Cigar & Spirits Magazine)
- And many more…
s pecial Announcement!
Broad g roup of n ational a griculture, Beverage and h ospitality a ssociations u rges s ecretaries of us D a and hhs to Reject Findings
A broad coalition of the nation’s agriculture, beverage and hospitality industries issued the following statement today in response to the new Alcohol i ntake and h ealth report from the i nteragency Coordinating Committee on the Prevention of u nderage d rinking ( i CCP ud ):
“Today’s report is the product of a flawed, opaque and unprecedented process, rife with bias and conflicts of interest. Several members of the six-member ICCP u D panel have affiliations with international anti-alcohol advocacy groups, and the panel has worked closely with others connected with these advocates. Congress never authorized or appropriated money for the panel or its work, and numerous letters from Congress and industry have voiced serious concerns over the process.
“Our collective organizations are a broad-based group representing seed to store, horticulture to hospitality. We are committed to science over bias. This report heightens our concerns that the Dietary Guidelines for a mericans’ recommendations with respect to alcohol will not be based on a preponderance of sound scientific evidence.
“We urge the Secretaries of a griculture and Health & Human Services to uphold the integrity of the DG a s to promote informed and responsible decision-making around alcohol. The agencies should disregard the ICCP u D report in their final assessments for the 2025-2030 Dietary Guidelines.”
m embers of Congress and stakeholders across agriculture, beverage and hospitality have repeatedly raised numerous concerns about the i CCP ud review panel, including:
l ack of transparency and limited opportunities for stakeholder input; i ssues with statutory authority, especially assigning research on adult alcohol consumption to a committee created solely to address underage drinking;
Clear evidence of bias and conflicts of interest in those tasked with conducting the research, including ties to international temperance organizations and anti-alcohol advocacy efforts; An unprecedented process that allows for original research based on cherry-picked data and flawed methodologies.
a bout the nas E m Review of Evidence on a lcohol and h ealth
Coverage of the i CCP ud report is not complete without reference to the n ational Academies of s ciences, e ngineering, and m edicine ( n A sem ) r eview of e vidence on Alcohol and h ealth, released on d ec. 17, 2024, which concluded that moderate alcohol consumption is associated with lower risks of all-cause mortality and cardiovascular disease, compared to never consuming alcohol. The review also found that, compared with never consuming alcohol, moderate alcohol consumption is associated with an increased risk of some types of cancer.
a bout the Dietary g uidelines for a mericans
For decades, the d ietary g uidelines for Americans ( dg As) have recommended that adults who choose to drink should do so in moderation. The current dg As advise limiting alcohol consumption for those who choose to drink to no more than two drinks per day for men and no more than one drink a day for women. The dg As also advise that drinking less is better for health and that there are some adults who should not drink any alcohol. The dg As are updated every five years.
This statement is co-signed by the following national trade associations:
• American Beverage l icensees
• American Cider Association
• Associated Cooperage i ndustries of America i nc.
• American Craft s pirits Association
• American d istilling i nstitute
• American d istilled s pirits Alliance
• Beer i nstitute
• Brewers Association
• Can m anufacturers i nstitute
• Consumer Brands Association
• d istilled s pirits Council of the u nited s tates
• g lass Packaging i nstitute
• h op g rowers of America
• i ndependent r estaurant Coalition
• n ational Association of w heat g rowers
• n ational Barley g rowers Association
• n ational Beer w holesalers Association
• n ational r estaurant Association
• u nited s tates Bartenders’ g uild
• w ine America
• w ine i nstitute
• w ine & s pirits g uild of America
• w ine & s pirits w holesalers of America
These trade associations have joined more than 85 organizations who have called for s cience o ver Bias in the d ietary g uidelines review process with respect to alcohol.
i mportant Reminder : m any lifestyle choices carry potential risks, and the consumption of alcohol is no exception. w e encourage all adults who choose to drink to adhere to the d ietary g uidelines and consult with their healthcare providers. n o one should drink to achieve health benefits, and some people should not drink at all.
Presents
The Sugar Mill: Origins and Evolution
i ntroduction
s ugarcane ( Saccharum 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, The History of Sugar: 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 2: t he Pole Press
The Pole Press likely predates the Mortar and Pestle Mill described in Part i of this series. i ts simplicity makes it an ideal candidate for individual households or groups of families to have and operate for their own needs. u nlike the animal-powered Mortar and Pestle Mill , however, the Pole Press requires solely human labor and the amount of sugarcane processed is low, with an equally-low yield of sugarcane juice, therefore making it a bad fit for commercial operations.
The Pole Press consists of a large, firm base (usually the trunk of a large tree), through which a hole has been bored. A pole of smaller diameter than the hole is then inserted through and is allowed to move up and down within the hole. o ften times a wedge is cut out of the tree trunk, near the bottom of the hole, to provide a flat surface for the sugarcane to rest on.
As the pole is raised, a stalk of sugarcane is placed on the space beneath the pole, such that when the pole is brought down, the downward leverage results in enough pressure to crush and squeeze the juice from the cane.
As the juice is squeezed out of the sugarcane, it is collected into a vessel, either by guiding the juice through grooves cut into the trunk or by using other surfaces as guides.
This press employs the principle of leverage , so the longer the pole used, the easier it is for the operator to apply enough downward pressure on the sugarcane stalk.
w hile the original implementations of the Pole Press relied entirely on naturally-occurring materials, it is common to see modern approaches built using contemporary ones, like metals and plastics, but the mechanics are still the same.
Above and below: traditional Pole Press using a wooden pole through a hole in a tree trunk. The pressed juice runs down the side of the trunk and is channeled through grooves on the tree surface towards a leaf that funnels it into a holding vessel. s ource: The r um u niversity d igital l ibrary.
Above: the same technology but implemented using modern materials, with a metal tube instead of a wooden pole, metal spikes to hold the cane and using sheet metal as cane juice collector. s ource: www.wikiwand.com.
There are many places around the world where the Pole Press is still employed today for small-scale sugarcane juice extraction.
As of 2010, this method was in use by the Cuna i ndians on i sla r ío Tigre, s an Blas i slands in Panama. The photos on the opposite page were taken at a small villa in the g uayas Province in e cuador.
s ugar m ill s potlight
v illa s ugar m ill, at g alley Bay h ill (part of the g alley Bay r esort) on the Caribbean island of Antigua.
Join us again next month, as we continue to explore this fascinating topic!
g ot Rum? February 2025 - 62
ciga R & R um P ai R ing
by Philip i li Barake
my name is Philip i li Barake, s ommelier by trade. As a result of working with selected restaurants and wine producers in Chile, i started developing a passion for distilled spirits and cigars. As part of my most recent job, i had the opportunity to visit many Central American countries, as well as, rum distilleries and tobacco growers.
But my passion for spirits and cigars did not end there; in 2010 i had the honor of representing Chile at the i nternational Cigar s ommelier Competition, where i won first place, becoming the first s outh American to ever achieve that feat.
n ow i face the challenge of impressing the readers of “ g ot r um?” with what is perhaps the toughest task for a s ommelier: discussing pairings while being well aware that there are as many individual preferences as there are rums and cigars in the world.
i believe a pairing is an experience that should not be limited to only two products;
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
t imeless
A friend visited me here, in the s outhern tip of the continent, where i ’m currently living. h e brought with him h abanos, more specifically, Cohiba s iglo ii , also known as “ m areva.” These are 129mm in length and feature a 42 ring, which makes them ideal for a smoking session no longer than 30 minutes. i wanted to do a simple pairing, but didn’t have time earlier, so i planned to do it on the last day of January.
As soon as i finished all my work and, before heading to the airport, i set time aside to relax and to enjoy the cigar quietly and pleasantly.
For this pairing, i brought out a small crystal glass and my intention was to spend the time sipping a special rum: i reached for a s amaroli 1990, a d emerara rum bottled in s cotland in 2015, my bottle came from cask number 18. i had previously consumed a bit of the rum from the bottle, and i remembered that it had a smooth complexity and a very long finish. i t is possible that the cigar will not be as balanced but, at the same time, its intensity is ideal to match the rum, without overpowering it, while maintaining the finish that i remembered.
This cigar is part of a line of “ s iglos de Cohiba,” which was launched to celebrate the 500th anniversary of the discovery of America in 1993. i t was released in 5 different formats, each format representing one of the centuries and each one increasing in size. s iglo i is a “Perla”, short smoking time and very well-received by consumers. The next one is s iglo ii , which is what i ’m smoking now, it is a “ m areva,” which is one of the most popular formats from Cohiba.
Photos
The remaining three are “Corona Grande,” “Corona Gorda” and “Dalias.”
Ten years later, Cohiba introduced Siglo VI, with a format known as “Cañonazo,” a true gem that I enjoyed on multiple occasions/pairings.
One of the distinctive features of this line is the intensity, which differs from that of the Clásica: it was introduced late last year with a more “commercial” strength, designed to reach consumers not accustomed to the brand.
The pairing can be described as unique, from start to finish. The intensity of the rum was long-lasting on the palate, with notes of black leather, cedar and Cuban tobacco. It was the ideal canvas to pair its flavors.
There are many rums that are often used in mixology, s amaroli is not one of them, and is better left to be consumed neat and accompanied by a good cigar.
i hope that you too can set aside time from your busy schedules to enjoy the rum bottles you’ve stored in your treasure chests. e ven if it is only 30 minutes each day, it’ll be your moment and the memories will be timeless.
Cheers!
Philip i li Barake # gr CigarPairing
Photo credit: @Cigarili
