Got Rum?
O c to b e r 20 2 6
®
from the gr ass to your gl ass, si nce 20 01!
COOKING WITH RUM - Angel’s Share CIGAR AND RUM PAIRING - The RUM MIXOLOGIST The rum library - THE RUM LABORATORY RUM IN THE NEWS - THE SWEET BUSINESS OF SUGAR
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24 Got Rum ? Octo October b e r 22026 026 - 2
Con te n ts
October 2026 5 From The Editor 6-9 The Angel’s Share - Rum Reviews 10-13 COOKING WITH RUM 14-17 THE rum mixologist 18-19 THE RUM UNIVERSITY® LIBRARY 20-21 traditional drinks of pakistan 24-27 THE rUM laboratory 28-31 RUM IN THE NEWS 32-43 THE SWEET BUSINESS OF SUGAR 44-47 The HISTORY AND SCIENCE OF THE BARREL 48-51 CIGAR AND RUM PAIRING
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G o t R u m ? O c t o b e r 2 0 26 - 3
® Got Rum? Printed in the U.S.A. A publication of Rum Runner Press, Inc. Taylor, Texas 76574 - U.S.A. Tel/Fax +1 (855) RUM-TIPS © 2026 by Rum Runner Press, Inc. All rights reserved.
October 2026 Edi tor and Publ i sher:
l ui s@ gotrum.com
Executi ve Edi tor:
margaret@ gotrum. com
C i gar and Rum:
phi l i p@ gotrum.co m
A ngel ’s Share: paul @ gotrum.com Rum Hi stori an:
marco@ gotrum.c om
Rum i n the New s:
mi ke@ gotrum.com
C ooki ng w i th Rum:
sue@ gotrum.com
Webmaster: w eb@ gotrum.com Di rector of Photography:
art@ gotrum.com
If you would like to submit news or press releases, please forward them to:
n e w s @g o tr u m . c o m You can download the free electronic version (low-res) of this magazine, or purchase the high resolution printed version at:
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FRONT C OVER: The Thi ef A nd The B ar r el INSIDE SPREA D: Surfi ng The B arrel Wa ve
FROM THE EDITOR
Innovation Challenges Innovation is an essential strategy for all successful beverage businesses becaus e it helps them to stay competitive and to adapt to changing markets, with the ultimate goals of survival and growth. Let’s take a look at innovation’s most common expressions: •
Incremental: small, continuous improvements to existing products, services, or internal processes.
•
Disruptive: novel solutions that completely alter an existing market or create an entirely new one.
•
Process: new methods of production, management, or delivery that save time and/or reduce costs.
According to industry data, innovation in the alcohol and adult beverage space is currently being driven by mindful moderation, flavor experimentation, and digital technology integration: •
Low-and-No Alcohol Alternatives: driven by wellness-focused consumers, the non-alcoholic and low-ABV sectors are expanding rapidly.
•
Flavor-Forward RTDs (Ready-toDrink): canned cocktails, hard seltzers, and flavored malt beverages continue to capture mark et value.
•
Beyond the Glass Hybrids: producers are exploring unexpected product categories, such as alcohol-infused ice cream and functional beverages infused with adaptogens or botanical elements.
•
Strategic Growth and Data: according to industry insights from the IWSR, over half of the global market growth in key beverage categories over the past decade has been fueled by new product development and targeted innovation.
Through our consulting practice, we are constantly supporting our client’s innovation strategies. Our advise to those about to embark on this journey is simple:
•
You need to be courageous. Innovation, by definition, will not be accepted at first, it requires courageous patience.
•
You need to be careful. New ideas tend to be delicate, they can be killed by traditionalists or by a simple yawn or by a careless frown. Organizations must understand that having the right R&D team is not enough: management is ultimately responsible for recognizing, nurturing and implementing the right innovative ideas.
Cheers!
Luis 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.
G o t R u m ? O c t o b e r 2 0 26 - 5
THE A NGEL’S SH A RE by Paul S e nf t
Copalli Cac ao Organic Flavored Rum
M y nam e i s Paul S enf t - Rum Rev i ewer, Tast ing h o st , J udg e and Wr iter. M y ex p l o r at i o n of Rums b e gan by l ear ning to c r af t T ik i c o c k t ails fo r f r i ends. I qui c k ly l ear ne d t hat n ot all r ums are c reate d e qually and t hat t he uni quene s s of t he spir it c an b e as var i e d as t he l o c al e s t hey are f r o m. T hi s inspire d m e to t r ave l w it h my w i fe ar ound t he C ar ibb ean, C ent r al A m er i c a, and U nite d S t ate s v i sit ing di st ill er i e s and l ear ning ab out h ow eac h o ne c reate s t heir r ums. I have als o had t he p l easure of l ear ning f r o m bar tender s, b r and ambas s ado r s, and ot her ent husiast s f r o m ar ound t he wo r l d; eac h o ne p r ov i ding t heir ow n uni que p o int of v i ew, adding an ot her c hapter to t he m o der n sto r y of r um. T he de sire to share t hi s info r mat i o n l e d m e to c reate w w w. Ru m Jo u r n ey.c o m w here I share my ex p er i enc e s and rev i ews in t he h o p e s t hat I woul d inspire ot her s in t heir ow n ex p l o r at i o ns. It i s my w i sh in t he pag e s of “ G ot Rum? ” to b e your h o st and p r ov i de you w it h my imp re s si o ns of r ums availab l e in t he wo r l d mar ket . H o p ef ully my t ast ing n ote s w ill inspire you to t r y t he r ums and make your ow n o pini o ns. T he wo r l d i s f ull of g o o d r ums and t he j our ney i s al ways b e st ex p er i enc e d w it h ot her s. Che er s!
Got Rum ? October 2026 - 6
W hil e t h e Tr ave ll e r ’s D i st i ll e r y has b e e n t h e d o minant B e lize an r um m ake r fo r ye ar s, t h e C o palli b r an d has b e gun to c hall e n g e it fo r sh e l f spac e. T h e C o pal Tre e D i st i ll e r y, l o c ate d in t h e t r o p i c al To l e d o D i st i ll e r y, has s l ow ly b e e n gr ow in g in p o pular it y sinc e o p e nin g in J uly 2 018 . T h e c o mpany us e s su g ar c an e gr ow n c l o s e to t h e di st i ll e r y at t h e ir f ar m. A f te r t h e c ane i s har ve ste d, t h ey p re s s t h e c ane jui c e an d mi x it w it h c o ll e c te d r ainwate r an d ye ast . A f te r t h e fe r m e nt at i o n p r o c e s s, t h e r um i s di st ill e d us in g t h e ir c o lumn st ill. T h e n t h e r um i s inf us e d w it h l o c ally gr ow n c ac ao nib s an d b l e n de d to 4 0% A BV an d b ot t l e d. T h e c o mpany d o e s n ot us e c o l o r in g ag e nt s o r ad dit i ve s to m ake t h e ir r um s. Appearance T h e 75 0 m l b ot t l e has a l o n g han dl e an d h e av y bas e de s i gn. T h e lab e l s p r ov i d e a gre at de al of info r m at i o n ab o ut t h e p r o duc t an d t h e c o mpany ’s g o al s an d m et h o ds. T h e wo o de n c ap h o l ds a sy nt h et i c c o r k to t h e b ot t l e w r ap p e d in a c l e ar s e c ur it y ne c k w r ap an d s e c ur e d w it h a st r ip ove r t h e c ap. T h e li qui d i s c l e ar in t h e b ot t l e an d glas s. S w ir lin g t h e li qui d c re ate s a t hin ban d t hat s l ow ly t hi c ke ns, re l e as in g wave s of f ast- m ov in g l e g s b efo re evap o r at in g, l e av in g a r in g of b e ads in t h e ir wake. Nose T h e ar o m a of t h e r um l e ads w it h a st r o n g o r g ani c , alm o st f unk y banana bas e,
w hil e t h e c afe au lait n ote s fo r m t h e hi gh n ote s. D e e p e r r o aste d c ac ao n ote s fo r m t h e mi dlin e. Pa l a t e T h e r um l e ads w it h a st r o n g dar k r o aste d c ac ao f lavo r. T h e r e i s a li g ht ast r in g e nc y t hat c ar r i e s n ote s of vani lla an d o r g ani c f unk in e s s f r o m t h e ar o m a. T h e o r g ani c n ote s, al o n g w it h an e ar t hy g r ap hite f lavo r, p unc tuate t h e ex p e r i e nc e an d b e gin t h e f ini sh. A s t h e s e f lavo r s lin g e r, t h e c ac ao n ote s dr i f t bac k in fo r a l o n g f ini sh.
W h e n yo u are wo r k in g w it h a f lavo r e d, unag e d sp ir it , yo u n o r m ally ex p e c t s o m et hin g st r ai g ht fo r war d t hat invo l ve s t h e inf us e d f lavo r s. I fo un d t hi s r um to b e way m o re inte r e st in g t han t hat , w it h t h e f unk y, o r g ani c n ote s p r ov i din g a ni c e t w i st to t h e e nt ir e f lavo r p r of i l e. Fo r c o c k t ails I c o ul d s e e t hi s r um p r ov i din g a f un t w i st to an e sp r e s s o m ar t ini, h ot but te re d r um, o r a var i et y of h ot c of fe e - bas e d c o c k t ai l s. I e nj oye d t h e uni qu e n e s s of t hi s p r o duc t an d w i ll b e inte re ste d in s e e in g h ow it i s us e d as an in g re di e nt in c o c k t ai l s in bar s an d r e st aur ant s.
w w w.c opallir um.c om
Rev i ew
G o t R u m ? O c t o b e r 2 0 26 - 7
THE A NGEL’S SH A RE by Paul S e nf t
Traveller ’s Three Bar rel “ Par rot ” Rum W hen t r ave lling in B e lize, t he Tr aveller ’s D ist iller y pro duc t s are pr o minent ly plac e d all over B elize Cit y. W hile visit ing t he c ount r y, we pic ke d up a b ot t le of T hre e Bar re l “ Par r ot ” Rum. T he r um is made using m o las se s and dist ille d using a mult i c o lumn /c o nt inuous c o lumn st ill at t he c o mpany ’s o p er at i o n in B elm o pan. A f ter dist illat i o n t he r um is ag e d in use d A m er ic an W hite Oak b our b o n bar rels fo r t hre e year s. A f ter aging, it is blende d to 4 0% A BV and b ot t le d fo r dist r ibut i o n. Appearance T he 75 0 ml b ot t le’s f ro nt and bac k lab els pr ovi de t he basic info r mat i o n c o nc er ning t he r um, t he name s ake par r ot sit t ing o n t he t hre e bar re ls. T he g o l d plast ic c ap is seale d w it h a g o ld se c ur it y w r ap t hat has t he wo rds “ Tr avell er s” p r inte d around it . In t he b ot t le and glas s, t he r um h o lds a so li d amber c o l o r. S w ir ling t he li qui d c reate s a me dium band t hat t hic kens and re lease s mult ip le wave s of fast- m oving le gs. T he band sl ow ly evap o r ate s, leaving p ebble s and band remnant s around t he t ast ing glas s. N o se T he ar o ma of t he r um leads w it h a st r o ng but ter sc otc h note fo ll owe d by toaste d nut s, spic e note s, and c har re d oak t annins.
Got Rum ? October 2026 - 8
Pa l a t e T he f ir st sip de liver s t he but ter sc otc h f ro m t he aro ma w it h a t w ist of h ot c innam o n spic e, o r ang e ze st , and tof fe e. Addit i o nal sips reveal t he c har re d oak note s w it h mi dpalate ac i dit y, toaste d walnut s, and c ar am e l tof fe e alm o nds. T he f inish fo r ms in an ast r ing ent oak t anning r ic h f inish. Rev i ew A s ment i o ne d, I pic ke d t his b ot t le up dur ing our t r ave ls in B e lize and disc overe d it s s ale is p r imar ily devote d to t he c ount r y ’s tour ist t r ade. B et we en t he r um’s ac i dit y and ast r ing ency, it is di f f ic ult to p re sent t his p ro duc t as any t hing but a r um t hat sh oul d b e use d fo r mi x ing. B ot h c hallenging e lem ent s of t he f lavo r p rof ile are quic k ly sub due d w hen mi xe d w it h c o la, f r uit juic e s, etc ., and t he c o re i dent it y, o r t he spir it , h o lds to g et her muc h b et ter w hen c o mpare d to Tr ave ller ’s O ne Bar re l Rum. T his make s it an easy re c o mmendat i o n fo r t ro pic al f r uit- base d c o c k t ails o r a c las sic r um and C o ke hi ghball. S inc e availabilit y out si de of B e lize is limite d, t his r um is an easy s ouvenir re c o mmendat i o n to pic k up w hen t r ave lling in t hat c ount r y.
Would you like to see your r um reviewed here? We don’t charge fees to review r ums. You don’t even have to adver tise.
w w w.onebar relr um.c om
So... what are you waiting for ??? For more infor mation, please send an email to: margaret@gotr um.c om
G o t R u m ? O c t o b e r 2 0 26 - 9
COOKING WITH RUM Bringing the Spirit of the Cane Into the Hear t of the Kitchen! by Chef Susan W hitley
Got Got Rum Rum?? October October 2026 2026 -- 1100
G Goott R Ruum m?? O Occttoobbeerr 22002266 -- 11 11
Blueberries and Rum Sour Cream Pound Cake I n g r e d i e n t s: •
2 C. A ll - p ur p o s e Fl o ur
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1 t s p. B ak i n g Powd e r
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1 t s p. B ak i n g S o da
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¼ t s p. S a lt
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1 C. (2 st i c ks) U ns a lte d B ut te r, s of te n e d
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1 C. G r a nul ate d W hi te Sugar
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½ C. G r a nul ate d B r ow n Sugar
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4 Lr g. Eg g s, r o o m te m p e r at ur e
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1 t s p. Va ni ll a E x t r ac t
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2 T b s p. D a r k Rum
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1 C. S o ur C r e a m
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2 C. Fr e s h B lu e b e r r i e s (o r f r oze n, t h aw a n d p at dr y)
D i r e c t i o n s: 1. Pr e h e at ove n to 3 5 0 ° F. G r e as e a b un dt p a n g e n e r o us ly w i t h b ut te r o r n o n - st i c k bak i n g s p r ay, a n d li g ht ly dust i t w i t h f l o ur. 2. I n a m e di um s ize d m i x i n g b ow l, s i f t to g et h e r f l o ur, bak i n g p owd e r, bak i n g s o da, a n d s a lt . 3. I n a l a r g e m i x i n g b ow l, b e at s of te n e d b ut te r a n d b ot h su g a r s unt i l li g ht a n d f lu f f y. 4. T h e n b e at i n e g g s, o n e at a t i m e, m i x i n g we ll af te r e ac h o n e. Ad d va ni ll a ex t r ac t a n d r um. B e c a r ef ul n ot to ove r b e at . 5. Ad d t h e dr y i n g r e di e nt s a n d s o ur c r e a m a lte r n ate ly to t h e b ut te r m i x t ur e, b e g i nni n g a n d e n di n g w i t h f l o ur. M i x g e nt ly to avo i d ove r m i x i n g. 6. Li g ht ly c o at b lu e b e r r i e s i n f l o ur b ef o r e ad di n g to t h e bat te r. T hi s ste p w i ll p r eve nt t h e b lu e b e r r i e s f r o m s i nk i n g to t h e b ot to m of t h e p a n dur i n g bak i n g. Fo l d t h e m i nto t h e bat te r. 7. Po ur bat te r i nto p r e p a r e d p a n a n d s m o ot h t h e to p. B ake 6 0 – 6 5 m i nute s o r unt i l a to ot hp i c k i ns e r te d c o m e s o ut c l e a n. 8. A l l ow to c o o l i n t h e p a n f o r 10 m i nute s, t h e n t r a ns fe r to a p l at te r. Po ur b lu e b e r r y r um s au c e ove r t h e to p of t h e c ake.
Got Got Rum Rum?? October October 2026 2026 -- 1122
Blu e b e r r y Rum Sauc e I n g r e d i e n t s: •
12 oz. (2 ½ c up s) Fr e s h B lu e b e r r i e s
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¼ C. G r a nul ate d W hi te S u g a r
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⅓ C. Wate r
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2 T b s p. D a r k Rum
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Pi n c h of S a lt
D i r e c t i o n s: 1. S t i r a ll i n g r e di e nt s to g et h e r i n a s m a ll s au c e p a n, exc e pt f o r t h e r um. 2. Tur n t h e h e at to m e di um - l ow. C o o k un c ove r e d, st i r r i n g o c c as i o n a lly, f o r 2 0 25 m i nute s unt i l b lu e b e r r i e s h ave s of te n e d a n d t h e li qui d h as r e du c e d to a t hi c k sy r up. 3. Re m ove f r o m h e at a n d ad d t h e r um.
P h o t o C r e d i t : w w w. my k i t c h e n s e r e n i t y.c o m a n d w w w.t a s t y w h i s p e r.c o m
G Goott R Ruum m?? O Occttoobbeerr 22002266 -- 1133
TH E RUM
M i xo l o g i s t A spac e devoted to the exploration of c las sic and new r um c oc k t ails
Got Rum ? October 2026 - 1 4
What Is Mixology? M i xo l o g y i s t h e st u dy a n d s k i ll of i nve nt i n g, p r e p a r i n g a n d s e r v i n g c o c k t ai l s a n d ot h e r m i xe d dr i nks. M i xo l o g i st s a r e ex p e r t s i n t hi s f i e l d, b ut m i xo l o g i st s’ k n ow l e d g e g o e s b eyo n d m e m o r izi n g bas i c c o c k t ai l r e c i p e s: i t i n c lu d e s hi sto r i c a l i nf o r m at i o n, bas i c c h e m i st r y b e hi n d f l avo r c o m b i n at i o ns a n d a c a p ac i t y f o r c o m b i ni n g c o m m o n i n g r e di e nt s i n n ew ways. J o i n us, as we ex p l o r e t h e e s s e nt i a l c o ll e c t i o n of r um c o c k t ai l r e c i p e s t h at eve r y m i xo l o g i st n e e ds to m aste r.
Got Rum? October 2026 - 15
Got Rum ? October 2026 - 1 6
TH E RUM
M i xo l o g i s t El Presidente Originally created in the early 1900s in Cuba and most likely named for President Mario García Menocal, who ran the countr y from 1913 to 1921, El Presidente was invented to satisfy the thirsts of vacationers looking for good weather and booze during Prohibition. After the alcohol ban ended, they brought the cocktail stateside, where it died out in popularity and was then revived in the aughts by curious drinkers looking to sip this interesting combo of white rum, dr y vermouth, orange curaçao, and grenadine. This recipe comes from acclaimed bar tender and spirits pro Simon Ford. It yields a tasty, well-balanced cocktail, but the El Presidente has changed through the years, with many bar tenders and drinkers tweaking the formula. Ingredients • 1 1/2 ounces White Rum • 3/4 ounce Dr y Vermouth • 1/4 ounce Orange Curaçao • 2 dashes Grenadine Directions 1. Add the white rum, dr y vermouth, orange curaçao and grenadine to a mixing glass with ice and stir until well-chilled. 2. Strain into a chilled cocktail glass.
Got Rum? October 2026 - 17
LI BR A RY Rev i ew s of b o o ks r e l ate d to su g a r c a n e, m i lli n g, fe r m e nt at i o n, di st i ll at i o n, a g i n g, b l e n di n g a n d ot h e r to p i c s r e l ate d to t h e p r o du c t i o n o r hi sto r y of r um. w w w. Rum U ni ve r s i t y.c o m
Got Rum ? October 2026 - 1 8
The Food and Cooking of Pakistan: Traditional Dishes From The Home Kitchen by Shezhad Husain (Author) and Jon Whitaker (Photographer) (Publisher ’s Revi ew) Tr adit i o nal dishe s f ro m t he ho m e k itc hen Pak ist an is p roud of it s c ulinar y her it ag e and t he re gi o nal dishe s t hat are inc reasingly p o pular around t he wo r l d. Clas sic s inc lude de le c t abl e bir yanis – a must at ever y we dding banquet – nehar i, haleem, kebabs, g o l gap pay, q o r mas, kunnas, t ikas… to name just a few. W het her c o oke d over t he gl ow ing c oals of a bar b e c ue, in t he belly of a t ando o r o r in a kadahi, Pak ist ani dishe s evoke t he e s senc e of t he c ount r y, w it h a heady c o mbinat i o n of spi c e s. T his c o lle c t i o n of m o re t han 8 5 re c ip e s by t he ex p er t Shehz ad H us ain c over s ever y t hing f ro m st reet fo o d to de s ser t s and dr inks, all sh ow n step by step and w it h a photo gr aph of eac h f inishe d dish. O ver 4 5 0 sp e c ially c reate d c o l o r photo gr aphs of te c hni que s and f inishe d dishe s. A b out t he Aut h o r S hehz ad H us ain was b o r n in Pak ist an and live s in Lo ndo n. She has app eare d o n many T V c o o k ing shows, advise d a leading fo o d ret ailer o n t heir Indian fo o ds, and has wo n num erous awards inc luding A sian Wo man of Ac hi evement . T his is her tent h b o o k.
Publisher : Lo renz B o o ks Pub lic at i o n date: A p r il 4, 2017 L anguag e: English Pr int lengt h: 20 8 pag e s IS B N -10: 075 4 8 323 9 2 IS B N -13: 978 - 075 4 8 323 9 3 Item Wei ght: 2 . 31 p ounds D imensi o ns: 9. 3 3 x 0. 8 x 11. 3 3 inc he s
Got Rum? October 2026 - 19
Traditional Drinks of
Pakistan D r i n k i n g Cu l t u r e i n Pa k i s t a n
S i n d h i A r r a c k: D i s t i l l e d Pa l m o r M o l a s s e s S p i r i t
A l c o h o l i n Pa k i s t a n s u r v i ve s i n p a r a l l e l w o r l d s: r e s t r i c te d by l aw f o r m o s t c i t i ze n s yet p r e s e nt t h r o u g h m i n o r i t y t r a d i t i o n s , l i c e n s e d o u t l et s , a n d r u r a l c r a f t . G e o g r a p hy d i c t a te s w h a t p e o p l e m a ke a n d d r i n k , f r o m c o a s t a l p a l m s t o H i m a l aya n orchards.
A r r a c k i n Pa k i s t a n — e s p e c i a l l y i n S i n d h — r ef e r s t o a c l e a r d i s t i l l e d s p i r i t t r a d i t i o n a l l y m a d e by b o i l i n g f e r m e nte d d ate - p a l m t o d d y, t h o u g h m o d e r n p r o d u c e r s o f te n u s e m o l a s s e s wa s h f r o m s u g a r m i l l s . C o p p e r o r s t a i n l e s s p ot s t i l l s c o n d e n s e a s p i r i t t y p i c a l l y a r o u n d 3 0 – 4 0 % A BV. T h e p r o f i l e r a n g e s f r o m s l i g ht l y e s te r y a n d n u t t y (w h e n p a l m d e r i ve d) t o m o r e n e u t r a l, c a n e - l i ke n ote s w h e n m a d e f r o m m o l a s s e s; c a r ef u l c u t s ke e p h a r s h e r f u s e l o i l s i n c h e c k . H i s t o r i c a l l y, l e g a l a r r a c k wa s s o l d t h r o u g h l i c e n s e d s h o p s i n c i t i e s l i ke K a r a c h i a n d H yd e r a b a d, c ate r i n g t o n o n - M u s l i m p e r m i t h o l d e r s a n d t r ave l e r s s t ay i n g i n h ote l s w i t h b a r p e r m i s s i o n s . D r i n ke r s m i x i t w i t h s o d a , c i t r u s , o r s p i c e d t o n i c s; i n r u r a l s et t i n g s , i t m ay b e s i p p e d n e at i n s m a l l g l a s s e s a l o n g s i d e f r i e d s n a c ks . A r r a c k r ef l e c t s S i n d h’s a g r i c u l t u r a l m i x — d ate g r ove s n e a r t h e c o a s t a n d s u g a r c a n e i n l a n d — a n d a r e g u l at o r y e nv i r o n m e nt t h at o s c i l l ate s b et we e n p r o h i b i t i o n a n d c o nt r o l. W h i l e a r t i s a n a l b atc h e s s t i l l c o m e f r o m p a l m r e g i o n s , m u c h o f t o d ay ’s S i n d h i a r r a c k o we s i t s c o n s i s te n c y t o s t a n d a r d i ze d m o l a s s e s f e r m e nt at i o n, a by - p r o d u c t o f t h e p r ov i n c e’s s u g a r e c o n o my.
D ate p a l m s i n S i n d h y i e l d t o d d y a n d a r r a c k ; t h e I n d u s p l a i n s f e e d s u g a r c a n e s p i r i t s; a n d h i g h va l l ey s i n C h i t r a l a n d G i l g i t – B a l t i s t a n p r o d u c e f r u i t w i n e s a n d b r a n d i e s t i e d t o s e a s o n a l f e s t i va l s . A c o l o n i a l - e r a b r ewe r y s t i l l s u p p l i e s b e e r t o h ote l s and permit holders. Ta a r i: D a t e - Pa l m To d d y o f S i n d h Ta a r i (a l s o c a l l e d t a r i) i s t h e n a t u r a l l y f e r m e nte d s a p o f t h e d ate p a l m , a t r e e t h a t t h r i ve s i n S i n d h’s h e at a n d s a l i n e s o i l s n e a r t h e I n d u s d e l t a . Ta p p e r s c l i m b b ef o r e d aw n, n i c k t h e i n f l o r e s c e n c e, a n d c o l l e c t ove r n i g ht s a p i n c l ay o r p l a s t i c p o t s . Fr e s h t a a r i i s m i l k y, l i g ht l y s we et , a n d o n l y f a i nt l y a l c o h o l i c (o f te n u n d e r 2 % A BV ). W i t h i n h o u r s i n t h e S i n d h i s u n i t t u r n s s p r i t z y a n d s o u r, c o m m o n l y r e a c h i n g 3 – 6 % A BV a s w i l d ye a s t s w o r k . T h e f l avo r s h i f t s f r o m c o c o n u t wa te r s we et n e s s t o l a c t i c t a n g, w i t h a f a i nt p a l m a r o m a . To d d y h o u s e s a r o u n d T h at t a a n d B a d i n s e r ve i t a t f i r s t l i g ht ; r e g u l a r s f avo r t h e “ m o r n i n g d r aw ” b ef o r e h e a t a c c e l e r ate s f e r m e nt at i o n. C o m m u n i t i e s t h a t t r a d i t i o n a l l y t a p palms — par ticularly non- Muslim Sindhis — drink i t s e a s o n a l l y w h e n s a p r u n s s t r o n g e s t . B eyo n d q u e n c h i n g t h i r s t , t a a r i i s a b a s e f o r v i n e g a r a n d, w h e n d i s t i l l e r s g et i nvo l ve d, f e e d s t o c k f o r s t r o n g e r s p i r i t s . B e c a u s e i t f e r m e nt s q u i c k l y a n d s p o i l s by m i d d ay, t a a r i r e m a i n s a hy p e r- l o c a l, d aw n - t o - n o o n b eve r a g e c o n n e c te d t o t h e c o a s t a l c l i m a te a n d p a l m e c o l o g y.
Got Rum ? October 2026 - 2 0
T h a r r a (Ch o l a i ): R u r a l M o l a s s e s M o o n s h i n e T h a r r a — a l s o c a l l e d c h o l a i i n p a r t s o f Pa k i s t a n — i s a c atc h - a l l f o r i l l i c i t , q u i c k l y d i s t i l l e d s p i r i t s m a d e f r o m j a g g e r y (g u r) o r s t r a i g ht m o l a s s e s d i l u te d w i t h wate r a n d p i tc h e d w i t h b a ke r ’s ye a s t . Fe r m e nte d i n p l a s t i c d r u m s a n d r u n t h r o u g h i m p r ov i s e d p ot s t i l l s , i t c a n r e a c h 3 0 – 5 0 % A BV, t h o u g h q u a l i t y va r i e s w i l d l y. A t i t s b e s t , t h a r r a s m e l l s o f c a r a m e l a n d ove r r i p e f r u i t ; at i t s w o r s t , i t c a r r i e s s o l ve nt y h e at , m et a l t a i nt s f r o m m a ke s h i f t c o n d e n s e r s , a n d d a n g e r o u s l eve l s o f m et h a n o l f r o m p o o r c u t s .
T h e d r i n k s u r v i ve s i n t h e s u g a r c a n e b e l t s o f i nte r i o r S i n d h a n d r u r a l P u n j a b, w h e r e r aw m a te r i a l s a r e c h e a p a n d e n f o r c e m e nt u n eve n. I t s h o w s u p at v i l l a g e c e l e b r a t i o n s , r o a d s i d e t r u c k s t o p s , a n d h a r ve s t g a t h e r i n g s , t y p i c a l l y c o n s u m e d n e at f r o m s te e l c u p s . Fo r a l l i t s n ot o r i et y, t h a r r a i s a n a g r i c u l t u r a l ex p r e s s i o n: seasonal cane crush yields surplus molasses a n d j a g g e r y, e n c o u r a g i n g h o m e d i s t i l l i n g . S a f e r ve r s i o n s m i m i c l i g ht r u m w h e n d i l u te d a n d r e s te d; m a ny d r i n ke r s te m p e r t h e b u r n w i t h s a l t , l e m o n, o r s p i c e d c h i c k p e a s . Tr ave l e r s s h o u l d a p p r o a c h w i t h c a u t i o n a n d p r i o r i t i ze l i c e n s e d ve n u e s , a s q u a l i t y c o nt r o l i s t h e d i f f e r e n c e b et we e n a r u s t i c s p i r i t a n d a h e a l t h h a z a r d. K a l a s h G r a p e W i n e o f Ch i t r a l Fe s t i va l s I n t h e r e m ote K a l a s h va l l ey s n e a r C h i t r a l, winemaking persists as par t of an animisttinged tradition distinct from mainstream Pa k i s t a n. Fa m i l i e s c u l t i va te h a r d y g r a p e va r i et i e s at e l eva t i o n s a r o u n d 1, 5 0 0 – 2 ,0 0 0 m ete r s , w h e r e d r y, s u n ny s u m m e r s e n c o u r a g e r i p e n i n g. G r a p e s m ay b e s u n - w i l te d t o c o n c e nt r ate s u g a r, t h e n c r u s h e d a n d f e r m e nte d i n e a r t h e nwa r e o r f o o d - g r a d e p l a s t i c , y i e l d i n g a r u s t i c w i n e r o u g h l y 9 –13% A BV. T h e t a s te r a n g e s f r o m s e m i - s we et t o d r y, o f te n w i t h r a i s i n e d f r u i t , m u l b e r r y - l i ke t o n e s , a n d a f a i nt h e r b a l e d g e f r o m s te m s a n d l o c a l ye a s t . W i n e a c c o m p a n i e s m a j o r K a l a s h f e s t i va l s — J o s h i i n s p r i n g, U c h a l a t h a r ve s t , a n d C h a u m o s at t h e w i nte r s o l s t i c e — p o u r e d f r o m j u g s i nt o shared cups during songs and circle dances. W h i l e g r a p e s d o m i n a te, h o u s e h o l d s s o m et i m e s b l e n d s m a l l a m o u nt s o f o t h e r m o u nt a i n f r u i t . Ava i l a b i l i t y i s h i g h l y l o c a l: yo u’r e m o s t l i ke l y t o
e n c o u nte r i t a r o u n d v i l l a g e g u e s t h o u s e s d u r i n g f e s t i v i t i e s , w h e r e i t r e p r e s e nt s h o s p i t a l i t y a n d c u l t u r a l c o nt i n u i t y. T h e w i n e m a k i n g c yc l e f o l l o w s t h e h i g h l a n d c l i m ate — h a r ve s t b ef o r e e a r l y f r o s t s , c e l l a r t h r o u g h c o l d m o nt h s — a n d i l l u s t r ate s h o w g e o g r a p hy a n d b e l i ef s u s t a i n a b eve r a g e f ew a s s o c i ate w i t h Pa k i s t a n. H u n z a A p r i c o t A r a k (G i l g i t – B a l t i s t a n) H u n z a’s o r c h a r d s p r o d u c e a b u n d a nt a p r i c ot s , a n d w i t h t h e m a t r a d i t i o n o f f e r m e nt i n g a n d d i s t i l l i n g s t o n e f r u i t i nt o a c l e a r b r a n d y l o c a l s c o l l o q u i a l l y c a l l a r a k . R i p e a p r i c ot s a r e c r u s h e d — w i t h o r w i t h o u t p i t s — f e r m e nte d o n n at u r a l o r b a ke r ’s ye a s t , t h e n d o u b l e - d i s t i l l e d i n c o p p e r p ot s t i l l s . T h e r e s u l t , t y p i c a l l y 3 5 – 4 5% A BV, c a pt u r e s v i v i d a r o m a s o f d r i e d a p r i c ot , a l m o n d a n d m a r z i p a n (e s p e c i a l l y w h e n ke r n e l s a r e i n c l u d e d), a n d a p e p p e r y m o u nt a i n f r e s h n e s s . Fa m i l i e s a r o u n d Karimabad and the wider Hunza – Nagar area m ay a g e a r a k b r i ef l y i n g l a s s d e m i j o h n s t o s o f te n i t ; ot h e r s d r i n k i t u n a g e d, c h i l l e d by m o u nt a i n n i g ht s . I t a p p e a r s at f a m i l y g at h e r i n g s a n d s e l e c t c o m m u n i t y c e l e b r at i o n s , e s p e c i a l l y i n w i nte r w h e n a wa r m i n g s i p o f f s et s s u bze r o te m p e r at u r e s . S o m e h o u s e h o l d s a l s o m a ke a l i g hte r a p r i c ot w i n e f o r s u m m e r m e a l s . Fr u i t spirits are a practical response to shor t growing s e a s o n s: d i s t i l l i n g p r e s e r ve s a p e r i s h a b l e c r o p a n d c o n c e nt r ate s f l avo r. V i s i t o r s w i t h l o c a l h o s t s m ay b e o f f e r e d a s m a l l g l a s s a l o n g s i d e d r i e d f r u i t a n d n u t s; i n t o w n c e nte r s l i ke G i l g i t , ve r s i o n s o c c a s i o n a l l y r e a c h p r i vate c l u b s a n d l i c e n s e d ve n u e s t h at c ate r t o p e r m i t h o l d e r s . M u r r e e B e e r : C o l o n i a l L e g a c y, M o d e r n L a g e r Pa k i s t a n’s b e s t - k n o w n l e g a l a l c o h o l i s b e e r f r o m M u r r e e B r ewe r y, f o u n d e d i n 18 6 0 i n t h e H i m a l aya n f o ot h i l l s a n d n o w b a s e d i n R awa l p i n d i. T h e f l a g s h i p i s a p a l e l a g e r i n t h e 4 – 6 % A BV r a n g e, b r ewe d w i t h m a l te d b a r l ey, a d j u n c t g r a i n s , a n d c o nt i n e nt a l h o p s f o r a c r i s p, l i g ht l y b i t te r p r o f i l e w i t h n ote s o f g r a i n, c r a c ke r, a n d f a i nt f l o r a l s p i c e. S e a s o n a l o r s t r o n g e r va r i a nt s c a n r e a c h u p t o 8% A BV. W h i l e n ot i n d i g e n o u s i n t h e way p a l m o r f r u i t d r i n ks a r e, M u r r e e B e e r i s e nt r e n c h e d i n t h e c o u nt r y ’s d r i n k i n g l a n d s c a p e: i t s u p p l i e s d i p l o m at i c c l u b s , a h a n d f u l o f h ote l b a r s in cities such as Karachi, and licensed shops ser ving non- Muslim customers with permits. The b r ewe r y ’s s u r v i va l r ef l e c t s b ot h d e m a n d a n d r e g u l at i o n — o p e r at i n g w i t h i n s t r i c t c o nt r o l s w h i l e m a i nt a i n i n g q u a l i t y c o n s i s te nt w i t h i nte r n at i o n a l l a g e r s . C o l d b e e r s u i t s Pa k i s t a n’s h ot s u m m e r s a n d p a i r s e a s i l y w i t h g r i l l e d m e at s a n d s p i c y s n a c ks . Fo r t r ave l e r s , i t i s t h e m o s t a c c e s s i b l e t a s te o f Pa k i s t a n i a l c o h o l, a l i v i n g r e l i c o f t h e R a j a d a pte d t o c o nte m p o r a r y l e g a l a n d c u l t u r a l realities. S o u r c e: w w w. s u n h e r o n.c o m
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Le m o n a n d m i nt a r e a r ef r e s hi n g W h at i s a m a m a j u a n a (a l s o k n ow n as “ M a m a J u a n a” )? We g et as ke d t hi s qu e st i o n a l ot , a p p a r e nt ly m a ny of o ur r e ad e r s h ave b e e n t r ave lli n g to t h e D o m i ni c a n Re p ub li c , w h e r e t h ey a r e b e i n g ex p o s e d to t hi s b eve r a g e. T h e “ m a m a j u a n a”, o r “ m a m a J u a n a,” “da m a j u a n a” o r “da m a J u a n a” i s a b eve r a g e n at i ve to t h e D o m i ni c a n Re p ub li c , w h e r e i t i s m ad e by c o m b i ni n g r um, w i n e, h o n ey a n d i n g r e di e nt s as va r i e d as t h e p e o p l e m ak i n g i t a n d as uni qu e as t h e n e e ds of t h e c usto m e r s r e qu e st i n g i t . We f i r st p ub li s h e d i nf o r m at i o n a b o ut t h e m a m a j u a n a i n M ay 2 0 0 2, t h e n i n D e c e m b e r 2 0 0 2 a n d l ate r o n t h e J a nu a r y 2 0 0 3 i s su e of “ G ot Rum? ”. T h e qu e st i o ns, h oweve r, ke pt p o ur i n g i n v i a e m ai l, f a x , eve n by p h o n e! We f i n a lly d e c i d e d to p ut a ll t h e a nswe r s we’ve p r ov i d e d ove r t h e p ast d e c ad e i nto a s i n g l e a r t i c l e. Q: W h e r e d o e s t h e n a m e c o m e f r o m? A : I n o r d e r to a nswe r t hi s qu e st i o n we must f i r st i nt r o du c e a d ef i ni t i o n. D e m i j o h n: [D E H M - e e - j o n] A la r g e s qua t b o t t l e wi th a s h o r t na r r ow nec k a nd us ua l ly c over e d i n wi c ker.
Got Rum ? October 2026 - 2 6
D e m i j o h n s c a n h o l d f r o m 1 to 10 g a ll o ns. T h e wo r d i s t h o u g ht to b e d e r i ve d f r o m t h e Fr e n c h “D a m e J ea n ne ” (L ady J a n e), a te r m w hi c h i s a l s o st i ll us e d to d e s c r i b e t hi s b ot t l e. I n t h e S p a ni s h - s p e ak i n g c o unt r i e s, D a m e J e a nn e was t r a ns f o r m e d i nto “D a ma J ua na ” a n d l ate r, i n s o m e p l ac e s, i nto “M a ma J ua na ” (m ot h e r J a n e). S o t h e n a m e “ m a m a j u a n a” i s a d e r i vat i o n of d e m i j o hn, w hi c h i s t h e n a m e of t h e c o nt ai n e r/ b ot t l e o r i g i n a lly us e d to p r e p a r e a n d sto r e t h e m ac e r at i o n. Q: H ow i s t h e m a m a j u a n a m a d e? A : T h e f i r st ste p i s to g at h e r t h e i n g r e di e nt s, m o st of t h e p o p ul a r o n e s a r e li ste d h e r e, b ut t h e r e a r e m a ny, m a ny va r i at i o ns w hi c h r e qui r e m o r e o r fewe r. A p o p ul a r o pt i o n a l i n g r e di e nt i s t h e d e s i c c ate d p e ni s f r o m a s e a t ur t l e ( “ m i e m b r o d e c a r ey ” i n S p a ni s h), w hi c h i s us e d t h e e nh a n c e t h e a p h r o di s i ac n at ur e of t h e dr i nk . M a m a j u a n a’s M o s t C o m m o n I n g r e d i e n t s: • • • • • • • • • • • • • • • • • •
A lba h ac a (B as i l) A n a mú (G ui n e a H e nwe e d) A ni s Est r e ll ad o (S t a r A ni s) B oj u c o C a r o (Pr i n c e s s V i n e) B oj u c o C hi n o (C hi n a Ro ot) B oj u c o d e Pa l o I n di o (C h ew S t i c k) B oj u c o d e Tr e s C o st i ll a (B as ket Wo o d) C a n e l a d e T i e r r a (Ci nn a m o n) C l avo ( W h o l e C l ove) G u au c i (M i nni e Ro ot) H oj a d e C a n e li ll a (Ro s e Wo o d Le af ) J u a n a L a B l a n c a (B ut to n We e d) M a nz a ni ll a (C h a m o m i l e) M a r a b e li, N i g u a (C o r nut i a) O su a (B ay Rum Tr e e) Pa l o B r as i l (B r a zi l Wo o d) R aiz d e C o c o (C o c o nut Pa lm Ro ot) a n d T i m ac l e ( We st I n di a n M i lk b e r r y)
T h e p r o c e s s of m ak i n g t h e dr i nk i nvo l ve s i nt r o du c i n g t h e i n g r e di e nt s, c ut i nto s m a ll p i e c e s, i nto a l a r g e g l as s b ot t l e, t h e n c ur i n g t h e i n g r e di e nt s by s o ak i n g t h e m w i t h c h e a p w i n e o r r um a n d a b i t of h o n ey f o r a c o up l e of days (up to a we e k o r t wo, d e p e n di n g o n h ow f r e s h o r b i t te r t h ey a r e), t h e n di s c a r di n g t h e li qui d a n d r e - f i lli n g t h e b ot t l e w i t h b et te r qu a li t y r um. O n c e p r o p e r ly c ur e d, t h e i n g r e di e nt s sto p i m p a r t i n g b i t te r n e s s i nto t h e li qui d t h ey a r e m i xe d w i t h a n d st a r t i nf us i n g i t w i t h m o r e d e l e c t a b l e a r o m as a n d f l avo r s. Q: H ow m a ny t i m e s c a n I r e - us e t h e i n g r e di e nt s? A : S o m e p e o p l e su g g e st t h at yo u s h o ul d n ot r e - us e t h e m m o r e t h a n 4 - 6 t i m e s, w hi l e ot h e r s su g g e st t h e l o n g e r yo u r e - us e t h e m t h e b et te r t h ey g et . T h e a nswe r i s e nt i r e ly up to yo u. O n c e yo u fe e l yo u’ve ex t r ac te d a ll t h e (d e s i r a b l e) t aste o ut of t h e i n g r e di e nt s, i t w i ll b e t i m e to st a r t a n ew batc h.
Got Rum? October 2026 - 27
Rum in the news by M ike Kun et ka
THE D O NN O F TI K I DV D I n t h e Fe b r u a r y 2 0 2 6 i s s u e o f G ot Ru m , I i nte r v i ewe d M a x We l l a n d A l ex L a m b, t h e d i r e c t o r s o f t h e d o c u m e nt a r y, T h e D o n n o f T i k i , t h e c o l o r f u l s t o r y o f D o n B e a c h, a k a D o n t h e B e a c h c o m b e r. T h e f i l m h a s b e e n s h o w n at s p e c i a l s c r e e n i n g s a r o u n d t h e c o u nt r y, at va r i o u s f i l m f e s t i va l s a n d at t i k i eve nt s . S t a r t i n g t h i s m o nt h, i t w i l l b e ava i l a b l e a s a S p e c i a l Ed i t i o n B l u - r ay DVD. A l o n g w i t h t h e f e a t u r e f i l m , t h e s et w i l l i n c l u d e ove r e i g ht h o u r s o f b o n u s m ate r i a l: • •
T h e s e a r e t h e m o s t r e c e nt a n d n o tew o r t hy h e a d l i n e s i n t h e r u m i n d u s t r y. I f yo u wa nt u s t o s h a r e yo u r n ew s w i t h o u r r e a d e r s , p l e a s e s e n d m e a n e m a i l t o: M i ke @ g o t r u m .c o m.
Got Rum ? October 2026 - 2 8
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Ei g ht d e l ete d o r ex te n d i n g s c e n e s Fi ve f e at u r et te s c ove r i n g Fi n d i n g D o n n’s Vo i c e ( T h e D o n n B e a c h A u d i o Ta p e s), B r i n g i n g D o n n t o L i f e (A n i m at i o n), B e a c h c o m b e r H o l i d ay ( M u s i c), A Fa b r i c ate d S t o r y ( Pr o d u c t i o n D e s i g n) a n d T h e H e a r t o f t h e S t o r y ( Ph o e b e B e a c h a n d h e r D o n n A r c h i ve) A r c h i va l f o ot a g e o f a p a r t y at D o n n’s En c i n o, C a l i f o r n i a h o m e f r o m 19 4 6 s h ot by Re d S ke l t o n S i x c o c k t a i l t u t o r i a l s f r o m t h e b a r te n d e r s
• •
f e at u r e d i n t h e f i l m E xc l u s i ve e p i s o d e s o f T h e D e s e r t O a s i s R o o m Po d c a s t , i n w h i c h t h e c r ew i s i nte r v i ewe d by A d r i a n Eu s t a q u i o A n 8 - p a g e b o o k l et c o nt a i n i n g d i r e c t o r l et te r s f r o m A l ex L a m b a n d M a x We l l, t h e 10 - c h a pte r l i s t , a b o n u s f e a t u r e s g u i d e, a n d credits
ht t p s: // w w w.T h e D o n n O f T i k i.c o m KO LOA RUM C O M PANY Kō l o a Ru m C o m p a ny h a s a n n o u n c e d t h e a p p o i nt m e nt o f D u ke Ya d a o a s H e a d o f D i s t i l l e r y O p e r a t i o n s . Ya d a o h a s s p e nt n e a r l y a decade learning the nuances of craf t rum p r o d u c t i o n f r o m t h e g r o u n d u p. S i n c e j o i n i n g Kō l o a Ru m i n 2 018 , Ya d a o h a s w o r ke d a c r o s s n e a r l y eve r y s t a g e o f p r o d u c t i o n, b u i l d i n g h a n d s - o n ex p e r t i s e a n d a d e e p u n d e r s t a n d i n g of the brand that he now brings to his l e a d e r s h i p o f t h e d i s t i l l e r y ’s o p e r a t i o n s . Fo r Ya d a o, b e i n g n a m e d H e a d o f D i s t i l l e r y O p e r at i o n s , r e p r e s e nt s a f u l l - c i r c l e m o m e nt . B o r n i n K a l a h e o, H awa i ’i , w h e r e Kō l o a Ru m i s m a d e, Ya d a o g r ew u p o n h i s f a m i l y ’s f a r m , te n d i n g t o c at t l e a n d g r o w i n g ve g et a b l e s . H i s u p b r i n g i n g g ave h i m a d e e p c o n n e c t i o n t o t h e l a n d a n d t h e i s l a n d ’s a g r i c u l t u r a l t r a d i t i o n s , while also shaping his appreciation for the i n g r e d i e nt s , c r a f t s m a n s h i p a n d s e n s e o f p l a c e t h at a r e c e nt r a l t o Kō l o a Ru m . “ I ’m exc i te d t o s te p i nt o t h i s r o l e a n d g r a tef u l f o r t h e s u p p o r t o f my ‘o h a n a , b o t h a t h o m e a n d h e r e a t Kō l o a ,” s a i d D u ke Ya d a o. “ I ’ ve l e a r n e d s o m u c h f r o m t h e p e o p l e a r o u n d m e ove r t h e ye a r s , a n d I ’m g r atef u l f o r t h e o p p o r t u n i t y t o c a r r y t h at ex p e r i e n c e f o r wa r d. M y g o a l i s t o c o nt i n u e m a k i n g a r u m t h a t r ef l e c t s w h e r e we c o m e f r o m a n d a l l o w s p e o p l e t o ex p e r i e n c e T h e S p i r i t o f A l o h a w h e r eve r t h ey a r e.” Kō l o a a l s o a n n o u n c e d a n ew c o l l a b o r a t i o n w i t h H o n o l u l u’s a c c l a i m e d t i k i d e s t i n a t i o n, S k u l l & C r o w n Tr a d i n g C o., t o i nt r o d u c e a n exc l u s i ve p r i vate - l a b e l r e a d y - t o - d r i n k ( R T D) Pi n e a p p l e Pa s s i o n c o c k t a i l t h a t c o m b i n e s Kō l o a K a u a’i W h i te R u m w i t h p i n e a p p l e a n d p a s s i o n f r u i t p u r é e, c r e at i n g a r ef r e s h i n g ex p r e s s i o n o f t r o p i c a l i s l a n d f l avo r s . P r o d u c e d o n t h e G a r d e n I s l e o f K a u a’i, t h e c o c k t a i l s h o wc a s e s Kō l o a’s h a n d c r a f te d r u m a n d t h e v i b r a nt f l avo r s o f H awa i ’i a n d i s ava i l a b l e a t t h e S k u l l & C r o w n Tr a d i n g C o. b a r. T h e Pi n e a p p l e Pa s s i o n R T D i s a l s o f e at u r e d at M a u k a Wa r r i o r s , a n i m m e r s i ve Po l y n e s i a n c u l t u r a l ex p e r i e n c e a n d d i n n e r s h o w, w h e r e i t s e r ve s a s t h e b a s e f o r t h e ve n u e’s s i g n at u r e M a i Ta i. I n ot h e r n ew s , t h e Kō l o a Ru m C o m p a ny S t o r e & Ta s t i n g R o o m s u s t a i n e d s o m e d a m a g e f r o m r e c e nt h u r r i c a n e L o we l l, r e q u i r i n g t h e m t o te m p o r a r i l y c l o s e w h i l e t h e i r te a m w o r ke d
t o g et t h i n g s b a c k i n o r d e r. T h r o u g h o u t t h e r e c ove r y, t h e i r f o c u s r e m a i n e d o n t h e i r ‘o h a n a , t h e i r n e i g h b o r s a n d t a k i n g c a r e o f o n e a n ot h e r. A s p a r t o f t h at ef f o r t , t h e te a m d e l i ve r e d Kō l o a Ru m c a ke s t o t h o s e w o r k i n g h a r d t o h e l p g et K a u a’i b a c k u p a n d r u n n i n g. T h ey l o o k f o r wa r d t o we l c o m i n g g u e s t s b a c k t o t h e i r C o m p a ny S t o r e a n d Ta s t i n g R o o m s h o r t l y i n O c t o b e r ! ht t p s: // ko l o a r u m.c o m / I f yo u’r e l o o k i n g f o r a way t o h e l p t h e p e o p l e o f K a u a’i , Ko l o a s u g g e s t s yo u m i g ht c o n s i d e r t h e s e l o c a l a n d s t atew i d e o r g a n i z at i o n s: H awa i ’i C o m m u n i t y Fo u n d at i o n ( ht t p s: // w w w. h awa i i c o m m u n i t y f o u n d at i o n.o r g / ) M ā l a m a K a u a’i ( ht t p s: //m a l a m a k a u a i.o r g / d o n ate / ) H awa i ’i Fo o d b a n k ( ht t p s: // h awa i i f o o d b a n k .o r g / ) BLUE CHAIR BAY RUM B l u e C h a i r B ay Ru m , a c o l l e c t i o n o f p r e m i u m r u m s f o u n d e d a n d c r e ate d by awa r d - w i n n i n g s i n g e r- s o n g w r i te r Ke n ny C h e s n ey, i s b r i n g i n g a t a s te o f e s c a p e t h i s f a l l w i t h t h e l a u n c h o f a n ew, l i m i te d - e d i t i o n P u m p k i n S p i c e d Ru m C r e a m. T h e b r a n d ’s f i r s t - eve r s e a s o n a l r e l e a s e, a n d t h e f i r s t n ew f l avo r i n n ovat i o n i n t h r e e ye a r s , P u m p k i n S p i c e d Ru m C r e a m ex p a n d s B l u e C h a i r B ay ’s awa r d - w i n n i n g l i n e u p w i t h a s m o ot h p o u r, c r a f te d f o r t h e b u s i e s t s o c i a l s e a s o n o f t h e ye a r. “ W h i l e I r i s h and bourbon creams typically own the cream l i q u e u r c o nve r s at i o n, B l u e C h a i r B ay Pu m p k i n S p i c e d Ru m C r e a m o f f e r s a f r e s h t a ke o n t h e c ate g o r y,” s a i d A nt h o ny M o n i e l l o, N ex t C e nt u r y S p i r i t s C EO. “ M a d e w i t h r e a l s p i c e, p u m p k i n a n d c r e a m , i t d e l i ve r s t h at s i g n at u r e f a l l f l avo r w i t h f ewe r c a l o r i e s i n a l i g hte r p o u r, a p p r o a c h a b l e, ve r s at i l e a n d p e r f e c t f o r ef f o r t l e s s e nte r t a i n i n g.” B l u e C h a i r B ay Ru m .c o m D ESTILER Í A SERRLL É S D e s t i l e r ía S e r r a l l é s , I n c . a n n o u n c e d t h e a p p o i nt m e nt o f M a r t i n G u z m a n a s C h i ef E xe c u t i ve O f f i c e r o f t h e c o m p a ny a n d i t s subsidiaries. Guzman brings more than t w o d e c a d e s o f ex p e r i e n c e l e a d i n g g l o b a l o r g a n i z at i o n s a n d exe c u t i n g g r o w t h s t r ate g i e s . T h r o u g h o u t h i s c a r e e r, h e h a s l e d o p e r at i o n s a c r o s s N o r t h A m e r i c a , Eu r o p e, L at i n A m e r i c a , t h e C a r i b b e a n, A s i a , t h e M i d d l e E a s t a n d A f r i c a . “ M a r t i n’s a r r i va l m a r ks a n ew c h a pte r i n t h e h i s t o r y o f D e s t i l e r ía S e r r a l l é s . H i s i nte r n at i o n a l ex p e r i e n c e a n d b r o a d b u s i n e s s p e r s p e c t i ve c o m p l e m e nt t h e s t r e n g t h o f o u r o r g a n i z at i o n, s u p p o r t i n g t h e c o nt i n u e d exe c u t i o n o f o u r g r o w t h s t r ate g y a n d t h e a d va n c e m e nt o f o u r b r a n d s . H i s l e a d e r s h i p w i l l h e l p u s b u i l d o n o u r a c c o m p l i s h m e nt s w h i l e p r e s e r v i n g t h e l e g a c y a n d va l u e s t h at h ave
Got Rum? October 2026 - 29
d i s t i n g u i s h e d S e r r a l l é s f o r g e n e r a t i o n s ,” s a i d t h e B o a r d o f D i r e c t o r s o f D e s t i l e r ía S e r r a l l é s . ht t p: // d e s t i l e r i a s e r r a l l e s .c o m / H O USE O F RUM To c e l e b r ate t h e 2 0 t h a n n i ve r s a r y o f U K Ru m Fe s t , i n d e p e n d e nt b o t t l e r H o u s e o f Ru m h a s r e l e a s e d a s i n g l e c a s k 2 0 - ye a r- o l d r u m f r o m B a r b a d o s . T h e r e l e a s e wa s d i s t i l l e d at Fo u r s q u a r e D i s t i l l e r y i n 2 0 0 6 a n d i s b o t t l e d at c a s k s t r e n g t h o f 5 6 . 5% A BV. T h e r u m s p e nt f o u r te e n ye a r s i n a n A m e r i c a n O a k b a r r e l i n B a r b a d o s a n d t h e n s h i p p e d t o S c o t l a n d i n 2 0 2 0, w h e r e i t s p e nt s i x ye a r s i n ex- b o u r b o n c a s ks . H o u s e o f Ru m f o u n d e r D av i d H o wa r t h t o l d S p i r i t B u s i n e s s “ T h i s i s a ve r y exc e pt i o n a l b o t t l i n g, b u t i t h a s t o b e, t o m a r k t h e i m p o r t a nt 2 0 t h b i r t h d ay o f U K Ru m Fe s t , t h e o l d e s t r u m f e s t i va l i n t h e wo r l d.” ht t p s: // h o u s e - o f - r u m .c o m / SAVANNA D ISTILLERY T h e S ava n n a D i s t i l l e r y c o nt i n u e s i t s ex p l o r at i o n o f t h e m a ny f a c et s o f Re u n i o n I s l a n d r u m w i t h t h e l a u n c h o f t h r e e n ew v i nt a g e s w i t h d i s t i n c t p r o f i l e s a n d a m b i t i o n s: AG A 5 7, a t r a d i t i o n a l H i g h E s te r w h i te r u m d e s i g n e d f o r t h e w o r l d o f m i xo l o g y ; U n s h a r e d C a s k Fr a n c e 2 0 2 6 , a l i m i te d - e d i t i o n s i n g l e c a s k a g e d r u m exc l u s i ve l y r e s e r ve d f o r t h e Fr e n c h m a r ket ; a n d Ete r n a l S u m m e r, a n ew collection born from a collaboration with the i n d e p e n d e nt b o t t l e r T h e C o l o u r s o f R u m. AG A 5 7 - A n ew t r a d i t i o n a l, h i g h - e s te r w h i te r u m , b o r n i n Re u n i o n I s l a n d f r o m t h e m e et i n g o f t wo ex p r e s s i o n s o f r u m: a n a g r i c u l t u r a l r u m , m a d e f r o m c a n e j u i c e a n d a G r a n d A r ô m e, m a d e f r o m a l o n g f e r m e nt a t i o n o f m o l a s s e s . B ot h a r e d i s t i l l e d i n t h e d i s t i l l e r y ’s n ew c o p p e r c o l u m n s t i l l, w h i c h t a ke s ove r f r o m t h e i c o n i c S ava l l e c o l u m n a n d o p e n s a n ew c h a pte r i n S ava n n a’s c r e at i ve h i s t o r y. B o t t l e d a t 5 7 % A BV, AG A 57 wa s d e s i g n e d f o r m i xo l o g y. I t s i nte n s e a r o m at i c p r o f i l e b r i n g s d e pt h, c h a r a c te r, a n d f r e s h n e s s t o cocktails, from classic recipes to the most daring c r e at i o n s . W i t h 19 0. 5 g / H A P o f e s te r s a n d 411. 3 g / H A P o f c o n g e n e r s , t h i s n ew v i nt a g e a s s e r t s a n ex p r e s s i ve i d e nt i t y, d e s t i n e d t o b e c o m e a t r u e p l ayg r o u n d f o r b a r te n d e r s . U n s h a r e d C a s k Fr a n c e 2 0 2 6 - T h r o u g h i t s U n s h a r e d C a s k c o l l e c t i o n, S ava n n a s h o wc a s e s u n i q u e c a s ks , s e l e c te d t o g i ve b i r t h t o exc l u s i ve e d i t i o n s . C a s k n o. 918 g i ve s r i s e t o a t r a d i t i o n a l E x t r a V i e u x Tr a d G 6 - ye a r- o l d r u m , a g e d i n a t r o p i c a l c l i m a te i n t h e h e a r t o f t h e d i s t i l l e r y ’s h u m i d c e l l a r, i n a n ex- c o g n a c c a s k . B o t t l e d at 5 9. 9 % A BV, t h i s s i n g l e c a s k r eve a l s a s i n g u l a r ex p r e s s i o n o f t h e S ava n n a s t y l e, s h a p e d by t h e personality of the cask and the tropical aging c o n d i t i o n s . U n s h a r e d C a s k Fr a n c e 2 0 2 6 i s exc l u s i ve l y r e s e r ve d f o r t h e Fr e n c h m a r ket .
Got Rum ? October 2026 - 3 0
Ete r n a l S u m m e r - Fo r t h i s i n a u g u r a l e d i t i o n, S ava n n a i s p a r t n e r i n g w i t h T h e C o l o u r s o f Ru m , a n i n d e p e n d e nt b ot t l e r r e n o w n e d f o r i t s ex a c t i n g s e l e c t i o n s a n d u n c o m p r o m i s i n g a p p r o a c h. T h i s c o l l a b o r at i o n i s d r i ve n by a s h a r e d p a s s i o n: t o r eve a l r a r e r u m s i n t h e i r m o s t a u t h e nt i c ex p r e s s i o n. T h i s f i r s t e d i t i o n t a ke s t h e f o r m o f a s i n g l e c a s k m a d e f r o m t h e b l e n d o f t w o S ava n n a r u m s: a t r a d i t i o n a l 6 - ye a r- o l d r u m a n d a n 8 - ye a r- o l d h i g h - e s te r HERR r u m . T h e c h o i c e o f t h i s ex p r e s s i o n wa s m a d e by M a g d a l e n a Re s z ke, f o r i t s e n e r g y, tex t u r e a n d v i b r a nt f i n i s h, g i v i n g b i r t h t o a u n i q u e p r o f i l e t h at f u l l y r ef l e c t s t h e s p i r i t o f t h i s n ew c o l l e c t i o n. W i t h Ete r n a l S u m m e r, S ava n n a and The Colours of Rum of fer a free and c o nte m p o r a r y i nte r p r et at i o n o f Ré u n i o n r u m , at t h e c r o s s r o a d s o f k n o w - h o w, p a s s i o n a n d c r e at i v i t y. W i t h t h e s e t h r e e n ew r ef e r e n c e s , S ava n n a o n c e a g a i n a f f i r m s i t s d e s i r e t o ex p l o r e a l l d i m e n s i o n s o f Ré u n i o n r u m: f r o m i n n ovat i o n i n t h e s e r v i c e o f m i xo l o g y w i t h AG A 5 7, t o t h e s e l e c t i o n o f u n i q u e c a s ks w i t h U n s h a r e d C a s k , t o i nte r n at i o n a l c o l l a b o r at i o n s w i t h Ete r n a l S u m m e r. T h i s a p p r o a c h r ef l e c t s t h e d i s t i l l e r y ’s d e s i r e t o b r i n g t o g et h e r ex p e r t i s e, c r e at i v i t y a n d ex p e r i m e nt at i o n, t o r eve a l eve r- s i n g u l a r ex p r e s s i o n s o f r u m f r o m Re u n i o n I s l a n d. ht t p s: //e n. s ava n n a .f r/ D IAGE O MI D - STRENGTH D i a g e o h a s l a u n c h e d m i d - s t r e n g t h ve r s i o n s o f i t s b i g g e s t b r a n d s i n a n at te m pt t o c a p i t a l i ze o n t h e m o d e r at i o n t r e n d, r e l e a s i n g C a pt a i n M o r g a n, S m i r n o f f a n d G o r d o n’s at 2 0 % A BV i n t h e U K . D u e t o d ef i n i t i o n r e g u l at i o n s f o r g i n, r u m a n d vo d k a , a l l t h r e e w i l l b e d e s c r i b e d o n t h e i r p a c k a g i n g a s ‘s p i r i t d r i n ks’. “ W h e n s o c i a l i z i n g t o d ay, c o n s u m e r s wa nt c h o i c e a n d i t ’s o u r j o b t o e n s u r e t h at o u r b r a n d s o f f e r s o m et h i n g f o r eve r y o c c a s i o n, i n c l u d i n g d i f f e r e nt A BV o pt i o n s ,” s a i d M a r k S a n d y s , C h i ef Pr o d u c t O f f i c e r at D i a g e o. “ C o n s u m e r s ex p e c t g r e at t a s te a n d q u a l i t y f r o m b r a n d s t h ey k n o w a n d l ove a n d we’ ve w o r ke d h a r d t o e n s u r e t h at t h e s e n ew p r o d u c t s f r o m S m i r n o f f, C a pt a i n M o r g a n a n d G o r d o n’s d e l i ve r t h e s a m e g r e at f l avo r, w i t h j u s t l e s s a l c o h o l.” T h e p r o d u c t s a r e b e i n g l a u n c h e d t o g et h e r a s a r a n g e w i t h a u n i f o r m te a l c o l o r a c r o s s a l l t h r e e b ot t l e s i n a n at te m pt t o g i ve m i d - s t r e n g t h s p i r i t s i t s o w n i d e nt i t y i n s t o r e. ht t p s: // w w w.d i a g e o.c o m /e n RI V I È RE D U M ÂT D ISTILLERY To c e l e b r ate o n e h u n d r e d a n d f o r t y ye a r s o f Ré u n i o n’s l o c a l h e r i t a g e, R i v i è r e d u M ât h a s b r o u g ht t o g et h e r i n a s i n g l e b ot t l e t h e f l avo r s a n d a r o m a s o f i t s Ré u n i o n te r r o i r, a c h a l l e n g e m et w i t h p r e c i s i o n by J e a n G r o n d i,
C e l l a r M a s te r o f t h e d i s t i l l e r y a n d a n ex p e r t i n t h e a g i n g o f f i n e r u m s . C u vé e E xq u i s e 18 8 6 c o m b i n e s a t r a d i t i o n a l 2 2- ye a r- o l d r u m a n d a 27- ye a r- o l d r h u m a g r i c o l e, a g e d i n 4 0 0 - l i te r Fr e n c h C o g n a c - s t y l e c a s ks . R i v i è r e d u M â t w i l l a l s o r e l e a s e f i ve n ew r u m s t h i s m o nt h, e a c h s h o wc a s i n g a d i f f e r e nt f i n i s h: • C o g n a c Fi n i s h - T h i s b l e n d c o m b i n e s t h e e l e g a n c e o f C o g n a c w i t h t h e c h a r a c te r o f Ré u n i o n r u m. A f te r a f ew m o nt h s o f f i n i s h i n g, t h i s VSOP r u m d eve l o p s a r o m a s o f c u r r a nt s , m u s c a t g r a p e s , a n d g r ey p e p p e r, a c c o m p a n i e d by a p l e a s a nt f r e s h n e s s o n t h e p a l a te. • C a s k S t r e n g t h C o g n a c Fi n i s h - A f te r a g i n g i n t h e t r o p i c s , t h i s XO r u m u n d e r we nt s eve r a l m o nt h s o f f i n i s h i n g i n ex- C o g n a c c a s ks , a l l o w i n g t h i s c a s k s t r e n g t h r u m t o r eve a l i t s f u l l p o we r. N o te s o f c a n d i e d f r u i t , h o n ey, a n d m a r z i p a n u n f o l d o n t h e p a l ate, l e a d i n g t o a f u l l - b o d i e d ex p e r i e n c e w i t h f l avo r s o f c a r a m e l, c o c o a , a n d d r i e d f r u i t . • W h i te P i n e a u Fi n i s h - O r i g i n a l a n d g e n e r o u s , t h i s VSOP r u m b e n ef i t s f r o m a s eve r a l - m o nt h f i n i s h i n P i n e a u B l a n c c a s ks . A r o m a s o f exo t i c f r u i t s , g r i l l e d p i n e a p p l e, h o n ey, a n d s we et s p i c e s l i n g e r o n t h e p a l ate w i t h p a s t r y - l i ke n o te s , o f f e r i n g a t r u l y i n d u l g e nt t a s t i n g ex p e r i e n c e. • S a u te r n e s Fi n i s h - T h e r ef i n e d s we et n e s s o f S a u te r n e s m e et s t h e wa r m n o te s o f Ré u n i o n rum. Aromas of dried apricots, candied r a i s i n s , d r i e d f l o we r s , a n d h o n ey p r e c e d e a f r u i t y, b a l a n c e d, a n d p a r t i c u l a r l y i n d u l g e nt p a l ate. • C a s k S t r e n g t h C a l va d o s Fi n i s h - A g e d f o r s eve r a l m o nt h s i n ex- C a l va d o s c a s ks , t h i s XO r u m c a pt i va te s w i t h i t s r i c h a n d o r i g i n a l p r o f i l e. R i p e a p p l e, t a r te Ta t i n, a n d g i n g e r b r e a d d o m i n a te i t s g e n e r o u s n o s e. M e a nw h i l e, t h e p a l a te r eve a l s f r e s h n e s s , s we et s p i c e s , a n d a l o n g , d e l i c a te l y s p i c e d f i n i s h. ht t p s: // w w w. r i v i e r e d u m a t .c o m / PLANTERAY W i t h t h e n ew e d i t i o n o f i t s E x t r e m e s e r i e s , P l a nte r ay p ay s t r i b u te t o t h e p e o p l e w h o h ave s h a p e d, a n d c o nt i n u e t o s h a p e t h e s t o r y o f r u m , p e o p l e w h o h ave d evo te d d e c a d e s t o t h e i r c r a f t , p a s s i n g o n k n o w l e d g e, p r e s e r v i n g te c h n i q u e s a n d p u r s u i n g c h a r a c te r w i t h o u t eve r t a k i n g s h o r tc u t s . M e et T h i e r r y, L a u r i e, R o m e l, D i g g e r, S o n e e l, M i ke a n d V i v i a n: • H a i t i 2 0 0 5 s a l u te s T h i e r r y G a r d è r e a t B a r b a n c o u r t . D i s t i l l e r y : B a r b a n c o u r t ; R aw m ate r i a l: c a n e j u i c e; Fe r m e nt a t i o n: 2 t o 3 d ay s; D i s t i l l a t i o n: c o l u m n s t i l l; A g i n g: 19 ye a r s o n s i te (ex- b o u r b o n c a s ks) a n d 1 ye a r
i n Fr a n c e (ex- c o g n a c c a s k); B ot t l e d at 4 3 . 8% A BV • S a i nt Lu c i a 2 0 0 9 r e m e m b e r s L a u r i e B a r n a r d at S t . Lu c i a D i s t i l l e r s . D i s t i l l e r y : S t . Lu c i a D i s t i l l e r s Ltd; R aw m ate r i a l: m o l a s s e s; Fe r m e nt at i o n: 1 t o 2 we e ks; D i s t i l l at i o n: p ot s t i l l; A g i n g: 13 ye a r s o n s i te (ex- b o u r b o n c a s ks) a n d 3 ye a r s i n Fr a n c e (ex- c o g n a c c a s k); B ot t l e d at 5 5 . 0 % A BV • B e l i ze 2 0 0 6 r e c o g n i ze s R o m e l Pe r d o m o at Tr ave l l e r ’s D i s t i l l e r y. D i s t i l l e r y : Tr ave l l e r s’s D i s t i l l e r y ; R aw m ate r i a l: m o l a s s e s; Fe r m e nt at i o n: 3 t o 4 d ay s; D i s t i l l at i o n: c o l u m n s t i l l; A g i n g: 15 ye a r s o n s i te (exb o u r b o n c a s ks) a n d 4 ye a r s i n Fr a n c e (exc o g n a c c a s k) B ot t l e d at 6 0. 4% . • B a r b a d o s D. A . S . H . c e l e b r ate s t h e 4 5 ye a r c a r e e r o f H e n d e r s o n “ D i g g e r ” S k i n n e r at S t a d e’s We s t I n d i e s R u m D i s t i l l e r y. D i s t i l l e r y : S t a d e’s We s t I n d i e s Ru m D i s t i l l e r y ; R aw m ate r i a l: m o l a s s e s; Fe r m e nt at i o n: b et we e n 2 d ay s a n d 2 we e ks; D i s t i l l at i o n: c o l u m n s t i l l a n d p ot s t i l l; A g i n g: 2 ye a r s o n s i te (ex- b o u r b o n c a s ks) a n d 1 ye a r i n Fr a n c e (ex- c o g n a c c a s k ; B ot t l e d at 5 9. 0 % A BV • Fi j i I s l a n d s 2 0 07 h o n o r s S o n e e l R a j a n d M i ke S p e n c e r at Ru m C o m p a ny o f Fu j i. D i s t i l l e r y : Ru m C o o f Fi j i; R aw m ate r i a l: m o l a s s e s; Fe r m e nt at i o n: 4 t o 5 d ay s; D i s t i l l at i o n: p ot s t i l l; A g i n g: 14 ye a r s o n s i te (ex- b o u r b o n c a s ks) a n d 4 ye a r s i n Fr a n c e (ex- c o g n a c c a s k); B ot t l e d at 57. 8% A BV • J a m a i c a MMW 19 9 8 i s a t r i b u te t o V i v i a n W i s d o m at C l a r e n d o n D i s t i l l e r y. D i s t i l l e r y : C l a r e n d o n D i s t i l l e r y l td.; R aw m ate r i a l: m o l a s s e s; Fe r m e nt at i o n: 2 t o 3 we e ks; D i s t i l l at i o n: p ot s t i l l; A g i n g: 2 6 ye a r s o n s i te (ex- b o u r b o n c a s ks) a n d 1 ye a r i n Fr a n c e (exc o g n a c c a s k); B ot t l e d at 52 . 0 % A BV ht t p s: //p l a nte r ay r u m .c o m / EL D O RA D O El D o r a d o i s p r o u d t o u nve i l i t s l ate s t l i m i te d e d i t i o n r e l e a s e: t h e El D o r a d o M a s te r B l e n d e r S p e c i a l Ed i t i o n 14 -Ye a r- O l d Ru m , c e l e b r at i n g 14 r e m a r k a b l e ye a r s a s t h e O f f i c i a l S p i r i t o f t h e C a r i b b e a n Pr e m i e r Le a g u e (C PL). i t i s a d i s t i n c t i ve b l e n d o f m a r q u e s f r o m t h e h i s t o r i c U i t v l u g t Fr e n c h S ava l l e, D i a m o n d C o p p e r C o f f ey a n d Ve r s a i l l e s S i n g l e Wo o d e n Pot S t i l l s . A g e d f o r at l e a s t 14 ye a r s i n ex- B o u r b o n A m e r i c a n o a k c a s ks , i t r eve a l s r i c h t r o p i c a l d r i e d f r u i t , va n i l l a , c i t r u s a n d d a r k s p i c e, w i t h a s m o ot h p a l ate o f g e nt l e t a n n i n s , c l ove a n d n u t m e g , a c e l e b r at i o n o f G u ya n a’s r u m h e r i t a g e a n d c r i c ket i n g s p i r i t . N o w ava i l a b l e i n G u ya n a a n d t h e C a r i b b e a n. ht t p s: // t h e e l d o r a d o r u m .c o m /
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The Sweet Business of Sugar
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Pakistan
Re g a r dl e s s of di st i ll at i o n e qui p m e nt , fe r m e nt at i o n m et h o d, a g i n g o r b l e n di n g te c hni qu e s, a ll r um p r o du c e r s h ave o n e t hi n g i n c o m m o n: su g a r c a n e. W i t h o ut su g a r c a n e we wo ul d n ot h ave su g a r m i ll s, c o unt l e s s f a r m e r s wo ul d n ot h ave a p r of i t a b l e c r o p a n d we wo ul d n ot h ave r um!
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Got Got Rum Rum?? October October 2026 2026 -- 4444
& Present
The History and Science of the Barrel In the world of distilled spirits, nothing evokes elegance, sophistication and transformation more than barrel aging. The right barrels, in the right hands, can transform the mundane into the spectacular. Whether it is American, French, Colombian, Bulgarian or other oak variety, a well-made barrel is the magic chamber within which time slowly transforms the contents. Join us as we explore the world of barrels. We’ll take a deep dive into the physical and chemical transformations that take place inside the world’s preferred aging vessels.
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The History and Science of the Barrel
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Lesson 10: Oak Alternatives, Unacceptable Shortcuts
elcome to Lesson 10 of 12 of the Rum University’s latest course! You can find previous lessons of this course by visiting the Archives page on www.GotRum. com, you can also find additional courses and material on the university’s official website at www.RumUniversity.com.
Oak barrel aging is the only acceptable form of rum aging If you’ve followed this Rum University course from the beginning, you should have a very clear idea by now of how important oak barrels are in the aging and character development of rum. In this lesson we explore the proper and improper role of alternatives and additives commonly found in the industry, we also bust common myths about artificial “aging” techniques. Why do we age rum in oak barrels? Barrels interact with the rum they contain in many ways: • • • • •
releasing wood extractives absorbing volatile elements allowing air transfer between the inside and the C h i p s a n d s p i r a l s a r e g r e a t a t i m p a r t i n g c o l o r, but do nothing else when used in steel or outside of the barrel glass containers. releasing tannings, which affect the taste and the color of the rum if charred, the barrels also absorb some aromas from the rum
Oak chips and spirals are among the most common oak enhancements being offered in the market. There is a misconception, especially among newcomers to the industry, that these are not only barrel “enhancers” but also “replacers.” Nothing could be farther from the truth. Over time, oak barrels get weaker, losing much of their ability to impart flavor to the rum they store. In the case of ex-Bourbon barrels, this typically happens after 6-10 years, depending on how long their first (Bourbon) use lasted. Once it is determined that the barrels are “weak,” the Cellar Master Got Rum ? October 2026 - 4 6
A n o a k s p i r a l , d e s i g n e d t o m a x i m i z e t h e s u r f a c e a r e a o a k ex p o s e d t o t h e r u m ( P h o t o f r o m L a n g d o nWo o d)
has to either rejuvenate them (through recharring), replace them, or “enhance” them. The enhancement can be done by introducing new oak chips or spirals into the old barrels, thus allowing them to be useful for several more years. Anyone using these oak enhancements in glass or stainless steel containers, instead of in oak barrels, will certainly get the tannic content and the color they expect, but they will not get any of the benefits of true aging listed in the previous page. Another drawback of exposing alcohol to barrel alternatives is that, in most markets, O a k c h i p s r e l e a s e c o l o r c o m p o n e n t s i n s i d e g l a s s b o t t l e s . this exposure time is not considered “true aging.” There are few things more amusing and comical in this industry than seeing “bottle aged” or “aged in stainless steel tanks” claims on products. We can only hope that as consumers get better educated and begin to demand “authentic” aging from distillers, that fewer companies will attempt to bypass the time-honored tradition of barrel aging.
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CIGAR & RUM PAIRING by Phi li p I li B a r ake
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The Warm Chance W h e n yo u li ve i n a p l ac e w i t h ex t r e m e we at h e r, yo u l e a r n to d e a l w i t h t h e e nv i r o nm e nt o n a day - to - day bas i s. I t c a n s n ow su d d e n ly o r i t c a n s i m p ly b e to o c o l d to g o o ut s i d e. T h e l ast c o up l e of days h ave b e e n c l e a r, w hi l e t h e c e nt r a l p a r t of t h e c o unt r y i s ex p e r i e n c i n g li g ht r ai n a n d c l o u dy s k i e s. I t was my o p p o r t uni t y to h ave a s m o ke o ut s i d e, o n t h e h ote l ’s te r r ac e.
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y n a m e i s P h i l i p I l i B a r a ke, S o m m e l i e r by t r a d e. A s a r e s u l t o f w o r k i n g w i t h s e l e c te d r e s t a u r a nt s a n d w i n e p r o d u c e r s i n C h i l e, I s t a r te d d eve l o p i n g a p a s s i o n for distilled spirits and cigars. As par t of my m o s t r e c e nt j o b, I h a d t h e o p p o r t u n i t y t o v i s i t m a ny C e nt r a l A m e r i c a n c o u nt r i e s , a s we l l a s , r u m d i s t i l l e r i e s a n d t o b a c c o g r o we r s . B u t my p a s s i o n f o r s p i r i t s a n d c i g a r s d i d n ot e n d t h e r e; i n 2 010 I h a d t h e h o n o r o f r e p r e s e nt i n g C h i l e a t t h e I nte r n a t i o n a l C i g a r S o m m e l i e r C o m p et i t i o n, w h e r e I w o n f i r s t p l a c e, b e c o m i n g t h e f i r s t S o u t h A m e r i c a n t o eve r a c h i eve t h a t f e a t . Now I face the challenge of impressing t h e r e a d e r s o f “ G o t Ru m? ” w i t h w h a t i s perhaps the toughest task for a Sommelier: d i s c u s s i n g p a i r i n g s w h i l e b e i n g we l l awa r e t h at t h e r e a r e a s m a ny i n d i v i d u a l p r ef e r e n c e s a s t h e r e a r e r u m s a n d c i g a r s i n t h e wo r l d.
I b e l i eve a p a i r i n g i s a n ex p e r i e n c e t h a t s h o u l d n ot b e l i m i te d t o o n l y t w o p r o d u c t s; i t i s s o m et h i n g t h a t c a n b e i n c o r p o r a te d i nt o o u r l i ve s . I hope to help our r e a d e r s d i s c ove r a n d a p p r e c i ate t h e pleasure of tr ying 2026 n ew t h i n g s (o r ex p e r i e n c i n g k n o w n t h i n g s i n n ew way s). Philip # GRC i g a r Pa i r i n g
A s I p r e p a r e d f o r t h e p ai r i n g, I h ad to d e c i d e o n w hi c h c o c k t ai l to p r e p a r e, g i ve n t h at I h ad a lr e ady s e l e c te d t h e c i g a r I wa nte d to s m o ke: a B lu e A m b e r f r o m R af ae l N o da l. T hi s i s a c i g a r t h at i s c e l e b r at i n g 15 ye a r s i n t h e a g i n g c e ll a r, i t ’s di m e ns i o ns a r e 6 ” x 52 g au g e. T h e w r a p p e r i s N i c a r a g u a n, t h e b i n d e r i s D o m i ni c a n a n d t h e f i ll e r i s f r o m b ot h p l ac e s. T h e i ni t i a l i m p r e s s i o n i s t h at i t i s a M adur o c i g a r a n d t h at i t a p p e a r s to b e m a nu f ac t ur e d ve r y we ll. C o ns i d e r i n g a ll t hi s i nf o r m at i o n, I st a r t t hi nk i n g a b o ut w hi c h c o c k t ai l I c o ul d p r e p a r e, to h ave a ba l a n c e d p ai r i n g dur i n g a s m o k i n g s e s s i o n l ast i n g b et we e n 3 0 a n d 4 0 m i nute s. I e n d e d up m ak i n g t h e f o ll ow i n g c o c k t ai l, us i n g Ro n S a nt a Te r e s a 179 6 . T h e c o r e i s ve r y s i m i l a r to a n Es p r e s s o M a r t i ni, b ut I m ad e a few s m a ll t we aks: •
3 oz. Ro n S a nt a Te r e s a 179 6
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1 oz. Es p r e s s o C of fe e
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1 oz. Li qu o r 4 3
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1 oz. Ve r m o ut h Ro s s o
Po ur a ll t h e i n g r e di e nt s i n a c o c k t ai l s h ake r, ad d a b i t of i c e a n d st i r. M ake sur e t h at t h e c of fe e i s c o l d, i t w i ll h e lp d eve l o p a ni c e f o a m. T h e c i g a r p ai r i n g st a r te d m a r ve l o us ly, t h e i nte ns i t y of t h e we ll - ba l a n c e d a r o m as f r o m t h e swe et n e s s of t h e c o c k t ai l p l aye d ve r y we ll w i t h t h e i nte ns e c of fe e, r i p e f r ui t a n d c a r a m e l n ote s.
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Ph oto s c r e di t : @ Ci g a r i li
Got Got Rum Rum?? October October 2026 2026 -- 5500
Ph oto c r e di t : @ C i g a r i li T h e Ve r m o ut h Ro s s o subt ly d e li ve r s hi nt s r e m i ni s c e nt of l e at h e r w i n e ba g s (w i n e b ot as), ox i dize d a n d m i xe d w i t h a g e d r um, like a va r ni s h sup p li e d by t h e S a nt a Te r e s a 179 6 . I t l e ave s b e hi n d a n af te r t aste f ull of o ak c ask a n d b l ac k l e at h e r n ote s, p e r h a p s t h e r e sult of c o m b i ni n g a ll t h e i n g r e di e nt s.
n e e d e d t h e swe et n e s s w i t h t h e c l as s i c n ote s d e li ve r e d by e ac h a n d eve r y o n e of t h e c o c k t ai l i n g r e di e nt s. C o ul d I h ave o bt ai n e d t h e s a m e r e sult w i t h a di f fe r e nt r um? Pe r h a p s, b ut t hi s p a r t i c ul a r af te r t aste was s o m et hi n g ve r y uni qu e to t h e S a nt a Te r e s a r um.
T h e c i g a r st a r te d b ur ni n g un eve n ly dur i n g t h e s e c o n d t hi r d, b ut t h e dr aw was st i ll p e r fe c t . T h e i nte ns i t y of t h e to bac c o was exac t ly as I h ad a nt i c i p ate d. D ur i n g t h e f i r st t hi r d, t h e p ai r i n g of t h e c o c k t ai l a n d t h e c i g a r h ad a ve r y b r o ad a p p e a l, s h owc as i n g swe et n e s s, c o m p l ex i t y, to bac c o, dr y f r ui t s a n d o ak .
I was a b l e to e nj oy a r e m a r ka b l e day w i t h o ut w i n d. B e c aus e of t h e g e o g r a p hi c a l s et t i n g, t hi s p ai r i n g i s p a r t i c ul a r ly di f f i c ult to r e c r e ate e l s ew h e r e, b ut d o n ot d e s p ai r : I w i ll s o o n l aun c h a Ci g a r C lub h e r e, at t h e e n d of t h e wo r l d, w i t h a di ve r s e of fe r i n g of h a n d - p i c ke d c i g a r s.
T h r o u g h o ut t h e s m o k i n g s e s s i o n, eve n t h o u g h t h e c i g a r b ur n e d un eve n ly, t h e p ai r i n g was 10 0% to my lik i n g. T h e c i g a r
Phi li p I li B a r ake # GRCi g a r Pai r i n g
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