Got Rum? ®
C O n TE n T s
OCTOBER 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
24-27 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
34-43 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 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.
October 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
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WWW. g OTR um .CO m
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F ron T C over : r ock-o’- l antern inside s P re A d : An Apple A d ay
F rom T he edi T or Stories and Storytelling
s uccessful distilleries and brands have one thing in common: they have a strong story an D they are good at sha R ing that story. s haring their story, or storytelling , has always been important, but in today’s setting, it is imperative!
o ral tradition is the first and still most widespread mode of human communication. Far more than “just talking,” oral tradition refers to a dynamic and highly diverse oral-aural medium for evolving, storing, and transmitting knowledge, art, and ideas. i t is typically contrasted with literacy, with which it can and does interact in myriad ways, and also with literature, which it dwarfs in size, diversity, and social function.
For millennia prior to the invention of writing, which is a very recent phenomenon in the history of humankind, oral tradition served as the sole means of communication available for forming and maintaining societies and their institutions. m oreover, numerous studies have illustrated that oral tradition remains the dominant mode of communication in the 21st century, despite increasing rates of literacy. h ere are some of the key aspects and benefits of o ral Tradition:
• Education and Knowledge Transmission : o ral tradition is a crucial way to educate the young and teach lessons about life and the past. i n communities with low literacy rates or limited access to formal education, it serves as a primary lifeline for cultural and factual knowledge.
• Cultural and h istorical Preservation : i t acts as the bedrock of cultural memory, preserving a community’s history, values, and important events through storytelling and narrative.
• f ormation of Ethics and m orality : o ral traditions provide moral guidance and ethical frameworks through proverbs, folktales, and stories, shaping social behavior and expectations within a community.
• s ocial Connection and Empathy: s torytelling triggers neurochemical responses, like the release of oxytocin (the bonding hormone), fostering empathy, trust, and a deeper connection between the storyteller and listeners.
• Community and Belonging : Traditions passed down orally create a sense of comfort, belonging, and shared identity, uniting families and communities and connecting them to their ancestors.
• Community Empowerment : For communities that lack resources for formal archives, oral
tradition allows them to maintain control over their own history and knowledge, ensuring it is preserved in a way that is meaningful and accurate to them.
• Emotional and Psychological i mpact: s tories told through oral tradition can provide hope, help individuals process emotions, and explore different perspectives, contributing to personal and societal well-being.
d oes your distillery have a great story? i f so, are you also great at storytelling? i f the answer to either question is “no,” then i suggest engaging subject matter experts to help you improve your odds for success in 2026.
Cheers!
l uis Ayala, Editor and Publisher
http://www.linkedin.com/in/rumconsultant
do you want to learn more about rum but don’t want to wait until the next issue of “got rum?”? Then join the “rum lovers unite!” group on linkedin for updates, previews, Q&A and exclusive material.
T he A ngel’ s sh A re
by Paul s enft
m y name is Paul s enft - r um r eviewer, Tasting host, Judge and w riter. m y exploration of r ums began by learning to craft Tiki cocktails for friends. i quickly learned that not all rums are created equally and that the uniqueness of the spirit can be as varied as the locales they are from. This inspired me to travel with my wife around the Caribbean, Central America, and u nited s tates visiting distilleries and learning about how each one creates their rums. i have also had the pleasure of learning from bartenders, brand ambassadors, and other enthusiasts from around the world; each one providing their own unique point of view, adding another chapter to the modern story of rum.
The desire to share this information led me to create www.RumJourney.com where i share my experiences and reviews in the hopes that i would inspire others in their own explorations. i t is my wish in the pages of “ g ot r um?” to be your host and provide you with my impressions of rums available in the world market. h opefully my tasting notes will inspire you to try the rums and make your own opinions. The world is full of good rums and the journey is always best experienced with others. Cheers!
Bombarda Falconet m idnight Battle e dition
Comprised of a blend of rums from the d ominican r epublic, g uyana, Panama, and Trinidad, Bombarda Falconet m idnight Battle e dition commemorates the rare nighttime maritime battles that occurred during the exploration. n o details are provided about the origins of the rum other than their country of origin, that they are aged in used bourbon oak barrels, and that the blend is comprised of rums between eight and fifteen years old and blended to 43% AB v. The company does not use any additives, sugar, or caramel when they blend this rum.
a ppearance
The 750 ml bottle is wrapped with a black opaque covering with small labels that provide the basic details about the rum. The plastic cap is held to the bottle with a clear security wrap and holds a synthetic cork.
A note about the bottle design: like all the others in the Bombarda line, it is designed to look like a cannon. i t has a wide mouth that can make it difficult to do a controlled pour and, in fairness to bartenders, is a bit unwieldy with its weight and balance.
Pouring the rum in the glass reveals a dark golden amber rum. Agitating the liquid creates a thin band that slowly thickens and releases a single wave of slow-moving legs. The band slowly evaporates, leaving a ring of residue around the glass.
n ose
Pouring the rum releases a strong vanilla aroma that takes a few minutes to settle. r evisiting the glass, i discovered notes of mint, ethanol, cola, grilled fruit, raisins, roasted nuts, and wood spices.
Palate
The first sip of the rum delivers the vanilla note from the aroma front and center with a warming nip of alcohol. Additional sips revealed notes of roasted nuts, raisins, grilled pineapple, sweet melon, cinnamon, butterscotch, allspice, and charred oak. As the rum begins to fade, it drifts into a long, sweet caramel and smoky wood finish.
Review
i was not sure what to expect with this rum, but i think the blender did an excellent job of presenting a well-balanced rum with the perfect proof to let the flavors come out and be savored. An enjoyable sipping rum, it could do well in a wide range of cocktails with the arsenal of flavors it delivers in its flavor profile. m oderately priced, it falls in line with other 8-year-old rums and delivers with its balanced complexity.
T he A ngel’ s sh A re
by Paul s enft
Paranubes rum is produced in s ierra m azateca of northern o axaca, m exico, by m aestro Jose l uis Carrera. h e is a third-generation rum producer who has learned his craft from his family and has been making rum for 35 years. The company grows four varietals of sugarcane, as well as coffee and fruit, on their property. They press their sugarcane and extract the juice for their rums using either a single varietal or a combination of varietals to make their rums. For this bottling they use only the juice from the Criolla sugarcane varietal, fermenting it for 24 hours, and then distill it using a 550-liter still with a six-plate copper post. They blend and bottle their rum on-site and use no sugar or additives other than two handfuls of boiled mesquite bark used during the fermentation process to make their products.
a ppearance
The 750 ml short-necked wine bottle holds an all-in-one synthetic cap-cork combination that is secured to the bottle using a clear security wrap. The rum is clear in the bottle and glass with no signs of any distillate floating in the rum. s wirling the glass creates a thin band that slowly beads up and releases a single wave of slow-moving legs before evaporating, leaving a ring of beads around the glass.
The aroma leads with a floral array of canegrass, pepper, and herbaceous vanilla notes.
Palate
The first sip is a wave of vanilla, raw alcohol, and pepper notes. The second sip introduced cooked apples, overripe melon, and smoky mineral notes. The earthy mineral notes drift in with a few spicy pepper pops before fading with a nip of acidity.
Review
As a sipping experience, this Aguardiente de Caña was everything i expected and a bit more. The fiery, herbaceous flavors, with the fruit and spice notes at the end, created a flavor profile that i would expect from a high-proof agricole or Jamaican rum. u sed in a daiquiri cocktail, the flavors really popped and worked well with the citrus notes. i am comfortable recommending this spirit in any cocktail that calls for a minimally aged rum. Just be mindful of the proof and enjoy the experience.
Paranubes Criolla o axaca r um
COOKING WITH RUM
Bringing the Spirit of the Cane Into the Heart of the Kitchen!
by Chef Susan Whitley
i ngredients:
m aple & Rum g lazed Pork Roast
• 1 3-pound boneless pork-loin roast, tied at intervals with kitchen twine for even shape
• 2 tsp. plus 1¼ tsp. s alt
• 1 C. m aple s yrup
Directions:
• 3 Tbsp. d ijon m ustard
• 3 Tbsp. Apple-Cider v inegar
• 2 Tbsp. d ark r um
• 1 tsp. g round Cinnamon
• ½ tsp. g round Black Pepper
1. Place oven rack to the lowest position then preheat oven to 375°F. u sing 2 teaspoons of salt, sprinkle all over pork roast and allow to sit for 10 minutes.
2. w hile oven is preheating, start making the glaze. i n a medium-size bowl, stir together the maple syrup, mustard, cider vinegar, rum, cinnamon, pepper, and remaining 1¼ teaspoons of salt until completely blended.
3. Place the pork (fat side down) in a 9×13 inch roasting pan and pour the glaze over the meat. Put in oven and cook for 30 minutes, basting halfway through.
4. r emove the meat from the oven, turn it fat side up, baste, and return it to the oven. Cook, basting every 15 minutes, until the meat reaches 150°F with meat thermometer, approximately 30 to 40 minutes.
5. r emove roast from oven and allow to rest for 10 to 15 minutes. s lice and serve with additional glaze on the side. Yields 4 to 6 servings.
Rummy m ashed s weet Potatoes with Orange Essence
i ngredients:
• 4 medium s weet Potatoes (about 8 ounces each), peeled and cut into a large dice
• 1 oz. Buttermilk, warmed slightly
• 1 oz. o range Juice
• 1 oz. d ark r um
• 2 tsp. o range Zest
• ½ tsp. s alt
• ¼ tsp. g round n utmeg
• 1 Tbsp. u nsalted Butter
d irections:
• s team the potatoes in a large covered pan fitted with a steamer basket until they are tender, about 8 minutes.
• i n a large bowl mash the potatoes with the buttermilk, orange juice and dark rum. s tir in the zest, salt, and nutmeg. s erve the potatoes topped with the butter. Yields 4 servings.
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:
The d ark ‘n s tormy
a bout The Dark ‘n s tormy
According to rum lore, the drink was invented in Bermuda and the name was inspired by the color of the cocktail. i t is said that it resembled “ a cloud that only a fool or a dead man would sail under.”
o riginally developed and trademarked by g oslings, it has been attempted by many other brands, but if you want to be true to history, there is only one you should be using!
Dark ‘n s tormy
i ngredients:
• 3 oz. g inger Beer
• 2 oz. g oslings d ark r um
• 1/2 oz. Freshly s queezed l ime Juice (optional)
• l ime wedge, for garnish
Directions :
1. Build the ingredients in a highball glass filled with ice cubes, starting with the ginger beer, then floating the rum on top, and finally adding the lime juice if using it.
2. g arnish with the lime wedge. 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
The Dominican Kitchen: h omestyle Recipes That Celebrate the f lavors, Traditions, and Culture of the Dominican Republic by
(Publisher’s r eview)
i n The d ominican Kitchen, v anessa m ota, creator of the popular blog m y d ominican Kitchen, brings the everyday dishes she grew up with in the d ominican r epublic to your busy life. m ade with easy-to-find ingredients and featuring traditional comfort foods, the 80 recipes incorporate the delicious flavors of la comida criolla dominicana (Creole food), with influences from the Taíno, Africa, e urope, the m iddle e ast, and China. e njoy snacks, sandwiches, salads, sides, mains, desserts, and drinks, including:
• Arepitas
• Chulitos
• Chimi burgers
• Plátanos fritos
• s ancocho
• Pollo guisado
• e mpaguetadas
• Flan de coco
• m orir soñando
• and more
Complete with step-by-step instructions, stunning photos, stories from the dr , and information for stocking your pantry, The d ominican Kitchen will have you enjoying this exciting cuisine right in your own home.
About the Author: v anessa m ota is an award-winning food photographer and content creator. h er love for food led her to create m y d ominican Kitchen, a bilingual blog sharing traditional d ominican recipes and l atin-inspired meals for home cooks. s he was born in s anto d omingo, the capital city of the d ominican r epublic, and grew up in a matriarchal household surrounded by amazing cooks. h er interest in food began as a child visiting the farmers market with her mom and watching her grandmother and aunts cook delicious traditional d ominican meals. But it wasn’t
Vanessa m ota
until adulthood that v anessa learned how to cook, while pregnant with her first child living in n ew York City and missing her family’s home cooking. s he started her blog as a way to preserve her family’s recipes and share with the world the flavors of la comida criolla. s he has been recognized as a top Food Photographer and Creator by h ispanicize, Blog h er, and m om 2.0, and is a member of the 2021 fall class of Cafe m edia’s r emarkable v oices.
v anessa lives in n orthern n ew Jersey with her two children and their dog, l una.
Publisher: r ock Point
Publication date: m ay 2, 2023
l anguage: e nglish
Print length: 208 pages
is B n -10: 1631068873 is B n -13: 978-1631068874
i tem w eight: 2.31 pounds d imensions: 8.25 x 1 x 10.75 inches
your One- s top s hop for a ged Rums in Bulk!
• Column- d istilled, Pot- d istilled or Blends
• h igh Congener ( i ncluding h igh e sters), l ow Congener or Blends
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• Aged in r ye w hiskey, Bourbon, Tequila, Armagnac, Port, s herry and w ine Barrels
• s ingle Barrels and s econd Aging/Finish
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• 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
SUGAR BREW!
Attention Texas Breweries:
n ow Offering Bottling s ervices!
Q: Why Bottle/Co-Pack at Rum Central?
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
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 Creams.
g ot Rum? October 2025 - 25
The Rum u
l
Presents making your own
Caraway Rum Liqueur
i ngredients:
• 3/4 Cup w ater
• 1 1/2 Cups s ugar
• 2 Tbsp Caraway s eeds
• 1 tsp Fennel s eeds
• 1 tsp Aniseed
• 1 tsp Coriander s eeds
• 1 tsp d ried Angelica r oot, finely chopped
• 3 w hole Cloves
• 2 Cups o verproof w hite r um
d irections:
Bring water and sugar to a boil over medium heat, stirring constantly. Add the seeds and boil for 4 minutes. l et the liquid stand until it reaches room temperature, strain and discard the soilds. Add the white overproof rum and allow the blend to rest in a cool, dark area for 1 to 2 months.
Did you know that...
The caraway plant ( Carum carvi ) is a member of the carrot family, that it is related to coriander and cumin and it is also known as meridian fennel and Persian cumin?
Caraway is native to central e urope and then spread to other parts of e urope, the m iddle e ast and the m editerranean. Both the roots and the seeds are edible. i f you ever get your hands on some, the roots can be cooked just like carrots.
Caraway seeds are highly aromatic and have a distinctive earthy anise flavor!
RUM And The e nvironment
ACT ion i T ems
Create a Personal or Community g reen s pace
g reen spaces refer to areas set aside for recreation or conservation that are covered in vegetation like grass, trees, and plants. They vary in size, ranging from cozy neighbourhood parks to vast national forests, and can be discovered in both urban and rural environments.
i n towns and cities, this can look like woodlands, parks and gardens, as well as infrastructure elements like plant walls and green roofs.
s pending time in green spaces offer several mental health benefits:
• s tress reduction: nature relaxes us(external link), reducing stress and cortisol levels, your stress hormone, which can sometimes lead to anxiety and depression.
• i mproved mood: green spaces have been shown to foster happiness and wellbeing(external link). They also help diminish anger, frustration, and anxiety, as well as ease seasonal affective disorder symptoms.
• e nhanced cognitive function: nature can boost your attention(external link), memory, and creativity. This could be due to its calming effects and a reduction in sensory overload.
• s tronger immune system: being in green spaces can strengthen your immunity(external link) through exposure to phytoncides released by plants, aiding white blood cells in fighting illness.
• Better sleep: green spaces improve sleep quality and duration(external link) by promoting relaxation and reducing stress. n atural light and fresh air also help regulate the sleepwake cycle.
• Physical activity: spending time outdoors encourages physical activity, benefiting both physical and mental health, with outdoor exercise offering an extra mood boost(external link), reducing sadness and fatigue.
Rum in T h E n EW s
by m ike Kunetka
These are the most recent and noteworthy headlines in the rum industry. i f you want us to share your news with our readers, please send me an email to: m ike@gotrum.com.
e agerly anticipated by rum aficionados every year, h ampden g reat h ouse is the crown jewel of this storied distillery’s range. The 2025 edition has just arrived and will be landing in stores, bars, and restaurants throughout the us in the coming weeks. h ampden g reat h ouse 2025 is a blend of four single vintage marks: 40% l FC h 2020, 20% hl CF 2020, 20% hgml 2020 and 20% C<> h 2021. These marks run the gamut from medium-low to high ester content and include all five raw materials used in h ampden’s production process: molasses, cane vinegar, dunder, muck, and water. This release is h ampden in a nutshell, embodying their commitment to flavorful, traditional Jamaican rum bottled free of added colors, flavors, or sugar. e ach year’s release in this series is unique, never to be repeated, making it a prime candidate for sideby-side tastings with previous releases. Aged in ex-bourbon barrels in the tropical climate of Jamaica’s Trelawny Parish and bottled at 57% AB v, this rum is dense and rich with aromas of fermenting pineapple along with vanilla and ginger candies. The palate is intense while
P m s P i R i T s
remaining balanced – there are ripe bananas, roasted coffee, charred wood, and toasted chili flakes. The finish, as often is the case with rums from h ampden, is long, complex, and elegant. w ood and spice notes linger and a hint of camphor comes through. P m s pirits just announced that they are now the us importer of The r eal m cCoy r um. Passionate advocates for transparency and unadulterated spirits for over a decade, The r eal m cCoy’s ethos and values align with P m s pirits in a way that few other brands do. d istilled and aged at the legendary Foursquare r um d istillery in Barbados and bottled free of added sugar, flavors, or stabilizers, these rums stand among the finest spirits in the world. https://www. pmspirits.com/
R i C h R um
Former w est i ndies cricketer and superstar sportsman Chris g ayle used his private 46th birthday party to launch his new r ich r um collection. w ith P m Andrew h olness and other celebrities in attendance at the secret location in s t Ann on s eptember 20th, g ayle had r ich r um flowing for all his guests. h e served three offerings, a d ark r um, a Premium r um and an o verproof r um. Chris g ayle says, “ r ich r um is manufactured in beautiful l luidas v ale (also known as w orthy Park) by our award-winning distillery partner. r ich r um will compete globally in the premium rum segment. w hat distinguishes r ich r um from other brands besides its premium quality and great taste is that r ich r um is an authentic Jamaican copper pot still rum manufactured by a 100% Jamaican owned facility that is completely vertically integrated and does everything on site. A lot of Jamaicans don’t realize that many of the competing brands here on the market are foreign owned. i t is important to me to support my country and the people in it by partnering with a 100% Jamaican owned company. r ich r um will be competitively priced to compete with the market leaders in the premium rum category. m y goal when creating r ich r um was to create a premium quality, great tasting rum that was affordable to all. i am confident i have delivered on that. i love r um and i love my country. g lobally Jamaican rum is considered the finest rum in the world and i wanted to showcase the country. i am so proud of this being one of the best tasting rums we have to offer.”
R um 101 for D ummi E s li KE m E
n ewfoundland-born author Jeff Peddle is raising a glass to celebrate the release of his debut book, r um 101 for d ummies l ike m e: From g eorge s treet to the Caribbean, 600 Bottles
l ater. Part memoir, part travelogue, and part guide, the book blends humor, history, and personal storytelling. Peddle takes readers on a ‘spirited’ journey from lively rum-soaked nights on g eorge s treet in s t. John’s to the distilleries of the Caribbean, with more than a few laughs along the way. “ i t’s not a textbook, it’s a storybook with rum at the center of it,” Peddle explained. “ i wanted this book to feel like you were sitting down with a buddy, swapping stories over a good drink. This book isn’t meant to overwhelm you with snobby tasting notes or chemical equations about fermentation. i nstead, it’s a map through the wild, funny, tragic, and surprising journey of rum. w e’ll talk about how it started, how it spread across the globe, the people who made it (and smuggled it), and why one bottle can taste like smooth vanilla and another like a burnt shoe.” Peddle, who has called Fort m c m urray home for over 20 years, says his book is as much about people and culture as it is about the drink itself. “ n ewfoundland has such a strong tradition around rum, from s creech-ins to kitchen parties, and i wanted to capture that spirit in these pages. w hen i started out, i knew almost nothing about rum except that i liked it. This book is for people like me, curious, eager to learn, and maybe those who like to have a laugh or two along the way.”
Peddle adds that writing the book taught him just how connected rum is to history, particularly the history of n ewfoundland and l abrador. “ r um has a way of carrying history in every glass. i t’s tied to trade, to culture, to celebration. That’s what fascinated me most as i dug deeper.”
Kō HANA DISTILLERS
l ast month i wrote about the Kunia farming community having devastating wildfires that damaged over 800 acres of crops and farmland, threatening both livelihoods and the food supply that nourishes their ʻāina (land). Families who have poured generations of love and labor into their farms are now beginning the long road to recovery. Kō Hana Distillers, together with Kunia Village Development Corporation, Hawaiʻi Agricultural Foundation, and n alo Farms, has launched Kōkua Kunia, a month-long effort to raise $100,000. Funds will provide direct aid for crop recovery, farmland restoration, and fire prevention efforts to protect Kunia v illage for the future. s ip for a Cause e vents were conducted at local bars on o ahu, m aui, Kauai and the Big i sland.
Special cocktails made with Kō Hana Kea rum were served, with 100% of proceeds going to relief efforts.
Kō Hana is releasing limited-edition* Kōkua r eserve r ums as a special fundraiser to provide immediate relief for the Kunia v illage Farms.
A significant portion of the proceeds from this limited-edition rum will be donated to the Kunia v illage d evelopment Corporation (K vd C) to assist farmers with the costly and lengthy process of rebuilding. The funds will help replace destroyed crops, equipment, and irrigation systems, as well as support fire mitigation efforts in the area. The three Kōkua Reserve rums are:
• Kea - “Kea” ( h awaiian for “white”) reflects its clarity and pristine nature. This unaged rum, rested for 1.5 years, is the purest expression of the Kea sugarcane’s character.
• Koho - “Koho” ( h awaiian for “choice”), this rum represents the deliberate choice to age a portion of the salvaged cane. Aged for just under two years in American o ak barrels, Koho has developed a rich complexity and depth.
• Kila - “Kila” ( h awaiian for “strong”) is a bold and powerful rum, presented at cask strength with a robust 59% AB v. Kila is a rum for the connoisseur, a fiery and unforgettable tribute to the strength and resilience of Kunia. i f you would like to make a donation by check, please write a check to the Kunia v illage d evelopment Corporation. Be sure to include “Kōkua Kunia” in the memo line. Your contribution will go directly toward the Kunia fire relief and prevention initiatives. A donation letter can also be provided for your records for tax purposes. d onation checks can be mailed to: Kunia v illage Development Corporation, C/O Kōkua Kunia, P.O. Box 100, Kunia, h awai’i 96759 https://www.kohanarum.com/
FLOR de CAŇA
l uxury s pirits i nternational ( lsi ) announced the u . s . release of Flor de Caña 17 Year r um, a rare and exquisite addition to the brand’s awardwinning portfolio. i t arrived in key markets in s eptember, just in time for the holiday season. This limited-time, high-proof (43.5% AB v ) expression will be available at select retailers, including more than 100 Total w ine & m ore locations, as well as online at FlordeCana.com. w ith only 1,500 9 l cases available nationwide, this ultra-premium rum promises a memorable tasting experience for rum enthusiasts and connoisseurs alike. Flor de Caña 17 Year r um was aged naturally in American white oak barrels, without added sugar or artificial ingredients, at the base of an active volcano, developing its bold character and a smooth finish unique to its terroir. Certified Carbon n eutral and Fair Trade, this spirit reflects the brand’s unwavering commitment to sustainability and ethical production. w ith over 200 international quality awards, including being named “ g lobal r um Producer of the Year” by the i nternational w ine and s pirit Competition ( iws C) in l ondon,
Flor de Caña is recognized worldwide for its excellence in craftsmanship.
“ w e’re excited to bring this unique and exclusive release to Flor de Caña fans and rum enthusiasts across the country,” said Beth r unnels, sv P of lsi . “This launch reflects our commitment to leading the ultra-premium category across all brown spirits, not just rum and to delivering exceptional quality for those who appreciate the craft behind every bottle.” https://www.flordecana.com/ https://www.luxuryspirits.com/
mai K ai R um n o. 1
w hen the m ai-Kai Polynesian r estaurant & l ounge opened in 1956, it quickly set a new standard in tiki cocktails, earning fame for its original tropical libations with perfectly balanced rum blends. To honor the legacy of the m aiKai cocktail, they sought to create a rum blend to bring authenticity to the iconic drinks their founders created. They collaborated with m aster d istiller d on Benn and his team of experts at w est i ndies r um d istillery of Brighton Beach, Barbados, as well as the exceptional team at legendary l ong Pond d istillery of Trelawny, Jamaica. w ith restored copper pot stills that once made rums of the golden era of tiki cocktails, the distillery teams employed legacy rum-making methods. They balanced revered marques from both Barbados and Jamaican distilleries to arrive at a faithful reflection of the traditional style of rum in iconic m ai-Kai cocktails. e stablished in 1893, the w est i ndies r um d istillery has a long history of producing rums of exceptionally high quality. d on Benn and his team are masters of complex fermentation techniques. To help achieve an authentic blend, the team reawakened the classic 19th century o ld g regg Farm Pot s till to create key marques including the “JA ws ” h igh- e ster component. Founded in 1753, l ong Pond d istillery is widely respected for producing high-quality Jamaican-style rums and has won numerous awards and accolades. The team’s commitment to traditional rum-making techniques made them the ideal choice for partnership. As part of the collaboration with l ong Pond d istillery, the team offered legacy pot stills and revered Jamaican high-ester rums for richness and depth of flavor. The one-liter bottle of m aiKai r um n umber 1 is bottled at 50% AB v https://maikairum.com/
h O lm E s C ay
h olmes Cay is celebrating the sixth year since their first h olmes Cay s ingle Cask release by collaborating with m hoba r um d istillery on four exciting new cane juice expressions which are beginning to make their way around the country.
ot Rum? October 2025 - 32
d epending on your location, they will be available in o ctober and n ovember. The two distinct s ingle Cask releases, s A w and s A w P, were produced from fresh-pressed cane juice, long-fermented with wild yeast and distilled on m hoba’s signature pot stills. o nce distilled, their paths split, and two entirely different expressions were created.
• s outh a frica m hoba sa W ( s outh African w hisky e dition) was distilled in 2018, matured for six years in two s outh African whisky casks and bottled at 59% AB v
• s outh a frica m hoba sa WP ( s outh African Peated w hisky e dition) was distilled in 2018, matured for six years in two s outh African peated whisky casks and bottled at 59% AB v.
The s A w and s A w P editions were both fully aged and bottled at the m hoba r um d istillery. These expressions are some of the oldest available m hoba distillate available, each with a different and lovely balance of flavors between rum and cask.
• s haldon h igh Ester Overproof Rum is the first m hoba-branded rum available for sale in the u nited s tates. i t is a bold pot still rum blended from two high ester marks, one single and one double distilled, from two distinct n zikomi cane varietals grown on the farm surrounding the distillery. h andharvested cane is milled on m hoba founder r obert g reaves’ custom cane crusher, long-fermented with wild airborne yeasts, and distilled in g reaves’ self-designed pot stills before blending. The s haldon is named after m hoba distiller and the blend’s creator, s haldon e nglebrecht. i t is bottled at 63% AB v
• s ihhenge - Together with m hoba, h olmes Cay created this new pineapple-infused rum. “ s ihhenge” means “pineapple” in si s wati, a language in m hoba’s region. The base is a high-ester unaged rum, infused for two weeks with freshly harvested n atal queen pineapple and bottled. That’s all. The purity of this expression’s pineapple juice and the rich flavors of the unaged rum base create an artisanal alternative to sugared and artificially flavored rum liqueurs. Think of a high-proof tepache and start building wild and lovely cocktails. Bottled at 43% AB v https://www.holmescay.com/
ma JOR P hili PPE
o mnicane l td, m auritius’ leading energy and agro-industrial company, has announced its strategic expansion into the premium spirits market with the launch of m ajor Philippe r um. This new venture marks a significant milestone
in the company’s diversification strategy, building upon nearly a century of sustainable sugarcane expertise to create a distinctively m auritian luxury spirit. m ajor Philippe r um is distilled from locally grown sugarcane using o mnicane’s proven circular economy approach, which has earned the company international recognition including the PwC s ustainability Award 2023 and 2024. The rum is inspired by a lineage of adventurers and entrepreneurs who helped establish m auritius as a global leader in sugar production. “ m ajor Philippe represents the perfect intersection of our agricultural heritage, commitment to innovation, and vision for the future,” said Jacques m . d’ u nienville, C eo of o mnicane l td. “By vertically integrating our production with premium rum distillation, we’re creating a product that embodies the adventurous spirit of our island and opens new economic opportunities for our community.” m ajor Philippe r um showcases o mnicane’s award-winning environmental practices throughout production. The company uses a closed-loop system where sugarcane residue powers the distillation process, captures and repurposes 25 tons of C o 2 daily, and converts distillation by-products into natural fertilizers that return to the fields. As a Bonsucro-certified producer, o mnicane meets the highest global standards for sustainable sugarcane. “ o ur analysis shows that premium, sustainably-produced spirits from distinctive regions can command price premiums of 40-60% over standard offerings,” said Bertrand Thevenau C eo – Properties, r etail & Brands of o mnicane. “ w ith m auritius already recognized for producing some of the world’s finest sugarcane, yielding up to 12 tons of sugar per hectare compared to the global average of 9.5 tons, we’re perfectly positioned to compete in the highest tiers of the global spirits market.” The m ajor Philippe collection features three distinctive expressions, each named after significant m auritian landmarks in the s outh of the i sland where m ajor Philippe’s influence is still seen today: Britannia (a pure cane juice white rum), m on Trésor (an oakaged gold rum of exceptional purity), and i lot Brocus (in two variants - a spiced rum and an indulgent sweet dark rum liquor which only launches in 2026). e ach expression captures the distinctive flavors shaped by m auritius’ volcanic terroir and tropical microclimate. “ i n every sip of m ajor Philippe, you can taste the culmination of a century of m auritian expertise,” remarks Thevenau. “These expressions represent not just our island’s exceptional terroir, but our commitment to innovation while respecting the traditions that made m auritius renowned in the rum world.” https://www.majorhphilippe.com
The Sweet Business of Sugar
Dominican Republic
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!
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 10: a Time-Tested Design, Revisited
i n Part 4 of this series (April 2022), we explored the v ertical Threer oller m ill, invented in the 1600s and which was constructed from wood. d epending on the source of power (human, animal, water or wind), additional overhead wooden structures were also required to engage the vertical rollers. Those operations required a lot of space and labor, but the materials available at the time left very little choice.
As iron replaced wood as a construction material, the size of the apparatuses decreased, while their tolerances increased, making iron the perfect catalyst for modernization and optimization.
i t was only a matter of time before the original vertical three-roller mill was “upgraded” and this month’s issue explores one such approach made by w . B. Belknap & Company.
The Belknap h ardware Company was originally founded in 1840 in l ouisville, Kentucky. From 1860 to 1880 it changed its name to W. B. Belknap and Company .
From 1880 to 1907 it became W. B. Belknap and Company, Incorporated and after 1907 it called itself Belknap Hardware and Manufacturing Company, Incorporated . The company was in operations until 1986.
d uring all those years, Belknap earned a reputation as a fair-dealing, quality merchandiser with a progressive vision.
Belknap was responsible for making the “Blue g rass” and “John Primble” brands, which were household names across America. The company sold several models of cane mills, their most popular being the “ n ew Blue g rass 1896 m odel.” s hown here is the cane mill m odel n o. 2, designed to be animal-powered.
s ugar m ill s potlight
s ugar m ill ruins at the r eef Bay s ugar Factory. r eef Bay s ugar Factory h istoric d istrict is a historic section of s aint John, usvi , located on the south central coast adjacent to r eef Bay. The land is the site of a sugar factory. The property was added to the u s n ational r egister of h istoric Places on July 23, 1981.
Join us again next month, as we continue to explore this fascinating topic!
C iga R & R um P ai R ing
by Philip i li Barake
my name is Philip i li Barake, s ommelier by trade. As a result of working with selected restaurants and wine producers in Chile, i started developing a passion for distilled spirits and cigars. As part of my most recent job, i had the opportunity to visit many Central American countries, as well as, rum distilleries and tobacco growers.
But my passion for spirits and cigars did not end there; in 2010 i had the honor of representing Chile at the i nternational Cigar s ommelier Competition, where i won first place, becoming the first s outh American to ever achieve that feat.
n ow i face the challenge of impressing the readers of “ g ot r um?” with what is perhaps the toughest task for a s ommelier: discussing pairings while being well aware that there are as many individual preferences as there are rums and cigars in the world.
i believe a pairing is an experience that should not be limited to only two products;
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
Coffee Time
s everal years ago, i invited a good friend to share a pairing for “ g ot r um?”. w e went to a neighborhood café, it was a simple gathering, but the result was incredible. Basically, we added a touch of rum to our e spressos, turning them into something similar to what we call “American Coffee,” but instead of adding water we added rum. i t was an improvised experiment, but the experience was fabulous.
For this month’s pairing, since the cigars we chose were r obustos, we would have to pair them with several e spressos.
m y favorite cigar to pair up with an espresso is the n apoli, from Fuller Cigar. i have used this cigar for other pairings and its smoking time and composition make it the ideal selection. i know that there are plans for new and improved versions of this cigar. For example, the r oma line, with two presentations: r ómulo and r emo, both about 1 cm longer and with different compositions that are sure to attract even more followers.
i prepared the espressos at home, with a simple domestic appliance, using i talian Borbone coffee beans, with a French Press, resulting in a smooth and creamy coffee. o nce the coffee was ready, it was time to add a shot of rum. i selected the Plantation g renada 2003, a rum with hints of heavy alcohols and floral notes, with traces of fresh fruits, such as, pineapple. The finish has notes of green banana and a subtle touch of vanilla. w hen mixed with the coffee, the result is noticeable: it goes beyond
the expected coffee with vanilla and, instead, reveals spicey notes.
These cigars are “Toscano” style and are perfect for well-defined, yet short pairings, full of complex flavors. In this case, the pairing unfolds smoothly, and you feel like having another cup of coffee. This is the advantage of using the French Press: it allows you to prepare a larger volume, which helps to accompany longer cigars.
If you don’t have access to this particular cigar, you can substitute it with a medium-bodied one, just remember that the cigar’s intensity will continue to increase during the smoking session, so
i recommend making the second cup of coffee a bit stronger than the first one.
d rinking a fortified coffee like this one, with rum, is one of the simplest pairings you can do. The result is fantastic and requires very little mixology technique, all you need is a good rum and a simple cigar.
i hope that you can recreate this pairing at home, it is very simple, yet enjoyable.
Cheers!
Philip i li Barake # gr CigarPairing
Photo credit: @Cigarili
