"Got Rum?" September 2026

Got Rum?

Se p t em b e r 2 0 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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C on te n ts

September 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 ESWATINI’s traditional drink 24-27 THE rUM laboratory 28-31 RUM IN THE NEWS 32-43 THE SWEET BUSINESS OF SUGAR 44-63 The HISTORY AND SCIENCE OF THE BARREL 48-51 CIGAR AND RUM PAIRING

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G o t R u m ? S e p t e mb 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.

September 2026 Edi tor and P ubl 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 P hotography:

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:

WWW. GOTRUM. COM The printed version of “Got Rum?” is produced with FSC-certified paper, which means it is from responsibly managed forests and verified recycled sources.

FRONT C OVER: Summer Unravel ed INSIDE SP REA D: Rum Sour Hour

FROM THE EDITOR

Balance is a Journey, not a Destination Ha ve yo u e ver tr i e d to s e e h o w l o n g y ou ca n sta n d o n o n e fo o t, w i th o u t l o s i n g yo u r b a la n ce ? I f s o , y o u ’ l l p r o b a b l y r eca ll a ll th e m u s c l e s th a t s ta r t tw i tc hing in yo u r le g , a n d e l s e w h e r e th r o u g h out yo u r b o d y, a s y o u tr y to r e m a i n b a l anc ed.

You r e xtre mit i e s s ta r t to m o v e a l m o s t in vo lu n ta rily, a n d q u i te p o s s i b l y y o u r bre a th in g a lso b e c o m e s i r r e g u l a r. B ut as so o n a s yo u ac h i e v e b a l a n c e , e v e r y t hi ng se e ms to b e bl i s s fu l a n d p e r fe c t, e ven if only fo r a fe w s e c o n d s .

If yo u h a ve p ra c ti c e d m e d i ta ti o n , th e n yo u a re a lso f a m i l i a r w i th th e “ b e g i nner ’s m i n d ” a n d th e s tr u g g l e s to c l e a r y o u r t ho u g h ts a n d to fo c u s y o u r a tte n ti o n .

An o rd e re d h ou s e ( o r o ffi c e ) a l s o r ep re se n ts a fi n i te p o i n t i n ti m e , a n iso la te d mo m e n t o f b l i s s o r p e r fe c ti o n, one th a t is in v a r i a b l y fo l l o w e d b y th e ch a o tic n a tu re o f o u r e v e r y d a y l i v e s, wit h an u n e sca p a bl e p o w e r o f d i s o r d e r.

In b u sin e ss, i t i s a s i n l i fe : b a l a n c e is m ome n ta ry, y e t i t ta k e s a l o t o f e ffo r t t o a ch ie ve it. An d d e s p i te i ts fi n i te natu re , mo st o f u s w o r k h a r d fo r i t. I n t he se ch a o tic ti m e s , i t m a y s e e m l i ke t he a mo u n t o f e ffo r t w e p o u r i n to tr y i ng t o a ch ie ve b a l a n c e fa r o u tw e i g h s th e bala n ce we g e t i n r e tu r n .

If yo u a re fa ci n g s u c h s tr u g g l e , r eme mb e r Alb e r t E i n s te i n ’s a d v i c e : “L ife is l i k e r i d i n g a b i c y c l e .

To k e e p y o u r b a l a n c e , yo u m u s t k e e p m o v i n g .”

My a rticle la s t m o n th ( o n o p ti m i s m a nd cou ra g e ) p ro mp te d s e v e r a l e m a i l s fr om

readers , many of t hem c himi ng i n wit h s i mi lar v iew s and at t i t udes . T his mon t h ’s art i c l e is a c ont inuat ion of t hat mes sa g e , s i nc e bot h opt imi s m and c ourage are f orms of “f uel ” needed f or ac t ion.

I f y ou are on a pers onal or c ommerc i a l journey and y ou f ind y ours el f in a pl a ce ot her t han w here y ou’d lik e t o be, ev al uat e t he “f uel ” y ou’ re us i ng, c hang e if needed and, in t he words of E ins t ein , k eep mov ing.

Cheers !

L uis Ay al a, E dit or and P ublis her 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 ? S e p t e mb e r 2 0 26 - 5

THE A NGEL’S SH A RE

by Paul S e nf t

Crossf ire Hurric ane Gold 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 ? S e p temb e r 2 0 2 6 - 6

I n 2 0 24, t h e r u m wo r l d w i t n e s s e d t h e r e l e a s e of t h e f i r st i n c a r n at i o n of t h e C r o s s f i r e H u r r i c a n e r u m to t h e m a r ket a s p a r t of t h e Ro l l i n g S to n e s’ H a c k n ey D i a m o n d s to u r.

T h e r u m d i s a p p e a r e d f r o m t h e s h e l ve s q u i c k l y, a n d t h ey we r e r u m b l i n g t h at i t wa s being reimagined from a multi-island blend i nto s o m et h i n g n ew. E a r l i e r t h i s ye a r, t h e a n n o u n c e m e nt s we nt o u t t h at t h e n ewe s t i n c a r n at i o n h a d a r r i ve d. T h e R o l l i n g S to n e s p a r t n e r e d w i t h I a n B u r r e l a n d c r e ate d t wo ex p r e s s i o n s f o r t h e C r o s s f i r e H u r r i c a n e b r a n d, t h e G o l d a n d t h e Re s e r ve B atc h 0 0 01.

D u r i n g t h e c o l l a b o r at i o n p r o c e s s of c r e at i n g t h i s n ew r u m, t h ey d e c i d e d to u s e 10 0 % J a m a i c a n w i t h r u m s s o u r c e d f r o m C l a r e n d o n, H a m p d e n, Lo n g Po n d, a n d Wo r t h Pa r k E s t ate d i st i l l e r i e s. T h i s t i e d d i r e c t l y w i t h t h e b a n d ’s h i sto r y o n t h e i s l a n d w h e r e t h ey l i ve d a n d c r e ate d m u s i c , m o st n ot a b l y t h e 1973 a l b u m “ G o at H e a d s S o u p.”

T h e G o l d ex p r e s s i o n u s e s u n a g e d p ot s t i l l r u m, a n d a b l e n d of p ot a n d c o l u m n s t i l l r u m s t h at h ave b e e n a g e d i n u s e d b o u r b o n b a r r e l s f o r u p to f i ve ye a r s. T h e c o m p o n e nt s a r e b l e n d e d i nto t h e f i n a l p r o d u c t at 4 0 % A BV. N o a d d i t i ve s a r e u s e d d u r i n g t h e p r o d u c t i o n of t h i s r u m.

Appearance T h e 70 0 m l g o l d - c a p p e d b ot t l e i s a n i nte r e st i n g d e s i g n t h at i s e a sy to s p ot o n t h e s h e l f. T h e f r o nt of t h e b ot t l e h a s t h e m i n i m u m a m o u nt of i nf o r m at i o n o n e i s u s e d to v i ew i n g o n a l a b e l. I t i s a l l a b o u t t h e n a m e, t h e l i p s l o g o w i t h t h e s o u n d wave s , a n d l et t i n g l i g ht c u t t h r o u g h t h e a m b e r l i q u i d, d r aw i n g at te nt i o n to t h e b ot t l e o n t h e s h e l f. T h e b a c k of t h e b ot t l e i s l o a d e d w i t h i nf o r m at i o n, a l o n g w i t h t h e l e g a l r e q u i r e m e nt s a n d t i ny au to g r a p h s f r o m M i c k J a g g e r a n d Ke i t h R i c h a r d s.

T h e m et a l c a p h a s t h e Ro l l i n g S to n e s l o g o o n to p a n d h o l d s a sy nt h et i c c o r k . T h e s h o r t n e c k of t h e b ot t l e m a ke s i t d i f f i c u l t to d o a c o nt r o l l e d p o u r d u e to t h e h ef t i n e s s of t h e

g l a s s b ot t l e. T h e n e c k l a b e l n ote s t h at t h e r u m i s f r o m b atc h 0 0 01.

T h e l i q u i d, a s m e nt i o n e d, i s a s o l i d l i g ht a m b e r, a n d sw i r l i n g t h e l i q u i d c r e ate s t h i n b a n d s t h at t h i c ke n a n d q u i c k l y r e l e a s e s eve r a l wave s of f a st m ov i n g l e g s . T h e b a n d s t h i c ke n a n d eva p o r ate, l e av i n g a s i g n i f i c a nt b i t of r e s i d u e a r o u n d t h e glass.

Aroma T h e a r o m a of t h e r u m h i t s w i t h a st r o n g b a n a n a n ote; l i g ht m i n e r a l a n d ve g et a l n ote s a n d a c i d i c p i n e a p p l e a n d c i t r u s n ote s to g et h e r c r e ate a l i g ht f u n k i n e s s to t h e p r o d u c t . H e r b ac e o u s va n i l l a , to a ste d c o c o n u t , c a r a m e l, a n d l i g ht o a k n ote s r o u n d t h e ex p e r i e n c e o u t .

Pa l a t e T h e f i r s t s i p d e l i ve r s a swe et sw i r l of f r u i t f l avo r s a n d va n i l l a , f o l l owe d by c a r a m e l a n d to a s te d c o c o n u t f r o m t h e a r o m a. A d di t i o n a l s i p s r eve a l m o r e of t h e f u n k y f l avo r s b u i l t i nto t h e l i q u i d, w i t h c o o ke d b a n a n a s , d r i e d to b ac c o, ac i di c p i n e a p p l e, a n d b a k i n g c h o c o l ate, r o u n d e d o u t by a s t u r d y m a n g o n ote a n d s m o k y p e p p e r i n e s s t h at ke e p s t h e wo o d t a n n i n s i n c h e c k . A l l of t h i s c u l m i n ate s i n a l i g ht f r u i t l a d e n f i n i s h t h at l i n g e r s o n t h e to n g u e a n d s l ow l y f a d e s i n a p l e a s a nt l y d r y f i n i s h.

W h e n a b r a n d s t ate s t h at a r u m i n t h e i r p o r t f o l i o i s b r a n d e d “g o l d,” I te n d to t h i n k of m i n i m a l l y a g e d c o c k t a i l i n g r e di e nt p r o d u c t s , a n d m o st of t h e t i m e t h at i s ex a c t l y w h at i s e n g i n e e r e d. T h i s t i m e t h e b l e n d e r s h ave d e l i ve r e d s o m et h i n g t h at i s a n e n j oya b l e e nt r y - l eve l i nt r o d u c t i o n to J a m a i c a n r u m s . T h e f u n k i n e s s t h at m a ke s t h i s g e n r e of r u m s o u n i q u e i s p r e s e nt , b u t at 8 0 p r o of, i t i s n ot ove r l y p r o n o u n c e d a n d n eve r d o m i n ate s t h e p r of i l e. I e n j oye d s i p p i n g t h e r u m a n d wo u l d h ave n o p r o b l e m s h a r i n g i t w i t h a n e at p o u r. H oweve r, I te ste d i t i n a few c o c k t a i l s a n d l e a r n e d t h at t h e f l avo r p r of i l e m e l d s we l l i n c i t r u s f o r wa r d d r i n ks.

I t i s i nte r e s t i n g to s e e a r u m b r a n d b e r ef o r m u l ate d a n d r e c r e ate d s o q u i c k l y, b u t f r o m p r e s e nt at i o n to f i n a l s i p, C r o s s f i r e H u r r i c a n e i s a g o o d ex p r e s s i o n to a d d to yo u r r u m r e p e r to i r e.

w w w.c rossf irehur r ic ane.c om

R ev i e w

G o t R u m ? S e p t e mb e r 2 0 26 - 7

THE A NGEL’S SH A RE

by Paul S e nf t

R.L. Seale’s Old Brigand Barbados Rum D ur ing my f ir st visit to Bar bado s in 2011, my w ife and I visite d t he Four square Rum dist iller y fo r t he f ir st t im e. Bac k t hen t he c o mpany was k now n fo r mak ing R . L . Seale, D o o r ly ’s, To mmy Bahama, and O l d B r i gand. T he dist iller y and r ums t hey make have c hange d, and dist iller R ic hard S eale has b e c o me a t r uste d voic e in t he inter nat i o nal r um indust r y. T he O l d B r i gand br and was purc hase d f r o m t he A lley ne A r t hur C o mpany by t he R . L .

Seale and C o mpany in 19 93 and is st ill being pr o duc e d to day. T he p ro duc t is a bl end of p ot and c o lumn st ill r ums t hat have b e en age d in use d b our b o n c asks fo r f ive year s and blende d to 4 3% A BV b efo re b ot t ling.

Appearance T he 70 0 ml is a st andard M adeir a b ot t l e de si gn w it h a met al sc rew c ap.

T he li qui d ho lds a g o l den amb er c o l o r in t he b ot t le and glas s. T he labe l pr ovi de s t he basic info r mat i o n ab out t he r um w it h t he “ B r i gand ” c entere d o n t he labe l over a map of Bar bado s.

S w ir ling t he li qui d c reate s a me dium band t hat sl ow ly t hic kens and re lease s a c ouple of wave s of tear s b efo re leaving p ebb le s around t he glas s.

A ro m a C ar am el app le, h o neye d vanilla, c l ove, and bak ing spic e s do minate t he aro ma.

A s t he r um set t le s, t he li ght c har and wo o d spic e s and miner al note s inter mingle w it h t he ot her note s.

Got Rum ? S e p temb e r 2 0 2 6 - 8

Pa l a t e T he f ir st sip de liver s a li ght but ter y m out hfe e l w it h a r ush of spicy vanilla c ust ard. Addit i o nal sips reveal note s of dar k c h o c o late tof fe e, c innam o n, c l ove s, and nut me g. T here is a touc h of dr i e d o r ang e p e e l and toaste d oak t annins punc tuate d by blac k p epp er note s. T he wo o d note s b e gin to do minate, and miner al r ic h to bac c o note s fo r m w hat b e c o me s a nic e l o ng f inish.

Rev i ew W hen v isit ing Bar bado s, it is easy to sp ot e st ablishment s featur ing t he O l d B r i gand l o g o, and al o ng w it h M ount G ay, it was easily t he m o st re c o gniz abl e br and se en ar ound t he island. T his r um is a wo r k h o r se r um fo r Four square D ist ill er y, easy to sip, and mult i f unc t i o nal in a larg e r ang e of c o c k t ails. Fro m r um and c o la to t r adit i o nal r um punc he s to t ro pic al and T ik i c o c k t ails and even h ot but tere d r um, O l d B r i gand do e s a g o o d j o b augment ing a f lavo r p rof ile and not g et t ing l o st in it . A great deal has c hang e d at Four square Rum D ist iller y, but it is g o o d to se e t hat t he t r i e d - and t r ue O l d B r i gand p ro duc t s c o nt inue as a c o r ner sto ne fo r t he histo r i c br and.

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.alt amar brands.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 ? S e p t e mb 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?? S Seepptemb tembeerr 22002266 -- 10 10

G Goott R Ruum m?? S Seepptteemb mbeerr 22002266 -- 11 11

Spiced Rum Carrot Cake c a n c aus e t h e c ake to g et d e ns e a n d to u g h r at h e r t h a n h av i n g a li g ht a n d f lu f f y tex t ur e.

I n g r e d i e n t s: •

2 C. A ll - Pur 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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1 t s p. G r o un d Ci nn a m o n

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½ t s p. G r o un d N ut m e g

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½ t s p. S a lt

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1 C. G r a nul ate d S u g a r

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1 C. B r ow n S u g a r

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1 C. Ve g et a b l e O i l

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4 L a r g e Eg g s

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3 C. G r ate d C a r r ot s

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½ C. C r us h e d Pi n e a p p l e

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½ C. S p i c e d Rum

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1 t s p. Va ni ll a E x t r ac t

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1 C. C h o p p e d Wa lnut s (o r Pe c a ns) D i r e c t i o n s:

1. Pr e h e at ove n to 3 5 0 ° F (175°C).

2. G r e as e a n d f l o ur t wo 9 - i n c h r o un d c ake p a ns.

3. I n a l a r g e m i x i n g b ow l, w hi sk to g et h e r t h e f l o ur, bak i n g p owd e r, bak i n g s o da, c i nn a m o n, nut m e g, a n d s a lt .

4. I n a s e p a r ate l a r g e m i x i n g b ow l, c o m b i n e b ot h su g a r s a n d ve g et a b l e o i l. Us e a h a n d m i xe r (o r st a n d m i xe r) to b e at unt i l we ll c o m b i n e d. Ad d t h e 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 ad di t i o n. S l ow ly st i r i n t h e g r ate d c a r r ot s, c r us h e d p i n e a p p l e, s p i c e d r um, a n d va ni ll a ex t r ac t . M i x we ll to g et h e r.

5. G e nt ly st i r r i n g, g r adu a lly ad d t h e dr y i n g r e di e nt m i x t ur e to t h e wet m i x t ur e. D o n ot ove r m i x ! C o m b i n e t h e i n g r e di e nt s j ust unt i l yo u n o l o n g e r s e e dr y f l o ur. O ve r m i x i n g

Got Got Rum Rum?? S Seepptemb tembeerr 22002266 -- 12 12

6. I f yo u a r e ad di n g wa lnut s (o r p e c a ns), g e nt ly f o l d t h e m i n n ow.

7. D i v i d e t h e bat te r eve n ly b et we e n t h e t wo p r e p a r e d c ake p a ns. Us e a s p at ul a to s p r e ad t h e bat te r eve n ly i n t h e p a ns.

8. Pl ac e p a ns i n t h e m i d dl e r ac k of ove n a n d bake f o r 3 0 to 3 5 m i nute s o r unt i l c ake te ste r (o r to ot hp i c k) c o m e s o ut c l e a n f r o m c e nte r of c ake s.

9. Re m ove c ake s f r o m ove n a n d a ll ow to c o o l i n t h e p a ns f o r a b o ut 10 m i nute s. C a r ef ully t r a ns fe r t h e c ake s to a w i r e r ac k to c o o l c o m p l ete ly.

10. Fr o st i n g: w hi l e t h e c ake s a r e c o o li n g, yo u c a n p r e p a r e t h e c r e a m c h e e s e f r o st i n g (r e c i p e b e l ow).

Crea m Ch e e se Fro st ing: I n g r e di e nt s: •

8 oz. C r e a m C h e e s e, s of te n e d

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4 C. Powd e r e d S u g a r

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½ C. U ns a lte d B ut te r, s of te n e d

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½ t s p. Va ni ll a E x t r ac t

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1 T b s p. S p i c e d Rum

D i r e c t i o n s: •

I n a m i x i n g b ow l, b e at to g et h e r c r e a m c h e e s e, p owd e r e d su g a r, b ut te r, va ni ll a ex t r ac t , a n d r um unt i l s m o ot h a n d c r e a my.

•

Pr e p a r i n g t h e C ake s - o n c e t h e c ake s a r e c o m p l ete ly c o o l, p l ac e o n e c ake o n a s e r v i n g p l ate a n d g e n e r o us ly s p r e ad f r o st i n g o n to p.

Pl ac e t h e s e c o n d c ake o n to p a n d c ove r t h e to p a n d s i d e s w i t h t h e r e m ai ni n g f r o st i n g.

O t h e r O p t i o n s & Ad d - o n s: •

G lute n Fr e e O pt i o n: S ub st i t ute t h e a ll - p ur p o s e f l o ur w i t h a 1:1 g lute n - f r e e f l o ur b l e n d. B e sur e to c h e c k t h at a ll yo ur ot h e r i n g r e di e nt s, su c h as bak i n g p owd e r a n d su g a r, a r e g lute n - f r e e as we ll. T h e r e sult i n g c ake w i ll st i ll b e m o i st a n d f l avo r f ul w i t h a ll t h e wo n d e r f ul s p i c e s i nt ac t .

•

Ve g a n O pt i o n: S ub st i t ute e g g s w i t h f l a x e g g s (1 t a b l e s p o o n of g r o un d f l a xs e e d m i xe d w i t h 2 . 5 t a b l e s p o o ns of wate r p e r e g g) a n d r e p l ac e c r e a m c h e e s e f r o st i n g w i t h a ve g a n c r e a m c h e e s e o r c o c o nut w hi p p e d c r e a m.

•

Ad d - o ns: Enh a n c e yo ur c ake’s f l avo r p r of i l e by i n c o r p o r at i n g ¼ c up of r ai s i ns a n d /o r ½ c up of s h r e d d e d c o c o nut . T h e s e c a n ad d a n ew tex t ur e a n d f l avo r di m e ns i o n to yo ur c ake. B e c a r ef ul n ot to ad d to o mu c h of t h e s e m o i st i n g r e di e nt s, as t h ey c a n af fe c t t h e c ake’s tex t ur e.

S o u r c e: h t t p s: // y u m my b r i c .c o m /s p i c e d - r u m - c a r r o t - c a ke /

P h o t o C r e d i t : w w w.w a l n u t s .o r g

G Goott R Ruum m?? S Seepptteemb mbeerr 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 ? S e p temb e r 2 0 2 6 - 14

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.

G o t R u m ? S e p t e mb e r 2 0 2 6 - 1 5

Got Rum ? S e p temb e r 2 0 2 6 - 16

TH E RUM

M i xo l o g i s t This M onth’s C oc k t ail: Q ueens Par k S wiz zle The Queens Park Swizzle is one of the most well-known members of the swizzle cocktail family, drinks named for the tool used in their preparation. Af ter you’ve added your ingredients, fill your glass half way with the ice and place your palms on either side of the stick’s shaf t; slide your hands back and for th to agitate the ingredients until frost forms on the outside of the glass. If you don’t have a swizzle stick on hand, you can also use a bar spoon for this step. This icy mix of demerara rum, mint, sugar, lime juice, and Angostura bitters has ser ved as a delicious and eye- catching way to cool of f since it debuted at the Por t of Spain hotel (Trinidad and Tobago) in the early 20th centur y.

Ingredients • • • • • •

8 -10 Mint Leaves 3/4 ounce Simple Syrup 2 ounces Demerara Rum 1 ounce Lime Juice, Freshly Squeezed 4 dashes Angostura Bitters, divided Garnish: Mint Sprig

Directions 1. Add the mint leaves and simple syrup into a Collins glass and gently muddle.

2. Add the rum, lime juice, and 2 dashes of bitters. Fill the glass nearly full with crushed or pebble ice and swizzle with a swizzle stick or bar spoon until frost forms on the outside of the glass.

3. Fill the glass with more crushed or pebble ice, mounding slightly above the top of the glass.

4. Top with 2 dashes bitters.

5. Garnish with a mint sprig.

G o t R u m ? S e p t e mb e r 2 0 2 6 - 1 7

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 ? S e p temb e r 2 0 2 6 - 18

The Easy Eswatini Cookbook

by Amelia K. Ross ( Pu b l i s h e r ’s Rev i ew) S avo r t h e c o m f o r t i n g f l avo r s of S o u t h e r n A f r i c a w i t h 10 0 + a p p r o a c h a b l e r e c i p e s , a st u n n i n g f u l l c o l o r p i c t u r e w i t h eve r y r e c i p e, e a sy to - f i n d i n g r e di e nt s , a n d s i m p l e ste p by - s te p i n s t r u c t i o n s.

C r av i n g s m o k y g r i l l e d m e at s , c r e a my g r o u n d n u t s au c e s , wa r m m a i ze dishes, nourishing greens, and t r a d i t i o n a l S wa z i f l avo r s - b u t wo r r i e d t h e r e c i p e s m ay f e e l u nf a m i l i a r o r c o m p l i c ate d?

T h e E a sy E swat i n i C o o k b o o k m a ke s i t s i m p l e to b r i n g t h e wa r mt h a n d c h a r a c te r of E swat i n i i nto yo u r h o m e k i tc h e n. C r e ate d f o r c o o ks of eve r y s k i l l l eve l, t h i s c o l l e c t i o n u s e s f a m i l i a r i n g r e d i e nt s , st r a i g ht f o r wa r d m et h o d s , a n d c l e a r i n st r u c t i o n s to h e l p yo u p r e p a r e s at i s f y i n g m e a l s w i t h c o nf i d e n c e.

Fr o m n o u r i s h i n g b r e a k f a s t s a n d q u i c k l u n c h e s to h e a r t y stew s , g r i l l e d m e at s , b e a n di s h e s , ve g et a b l e s , g r a i n s , b r e a d s , s n ac ks , d r i n ks , a n d d e s s e r t s , yo u’l l f i n d d e l i c i o u s r e c i p e s f o r eve r y m e a l a n d o c c a s i o n.

I n s i d e t h i s c o o k b o o k , yo u’l l di s c ove r : •

10 0 + a p p r o ac h a b l e E swat i n i r e c i p e s

•

A s t u n n i n g f u l l - c o l o r p i c t u r e w i t h eve r y recipe

•

E a sy - to - f i n d i n g r e di e nt s

•

C l e a r, e a sy - to - f o l l ow ste p s

•

Tr a d i t i o n a l S wa z i f l avo r s m a d e approachable

•

Re c i p e s f o r eve r y m e a l a n d g at h e r i n g

Fi n d s at i s f y i n g di s h e s f o r b u sy we e k n i g ht s , f a m i l y d i n n e r s , r e l a xe d we e ke n d s , c e l e b r at i o n s , a n d g e n e r o u s m e a l s s h a r e d with friends.

I m a g i n e m e at s i z z l i n g ove r a s m o k y g r i l l w h i l e to m ato e s , o n i o n s , a n d c h i l i e s s i m m e r i nto a v i b r a nt r e l i s h. Pi c t u r e c r e a my p e a n u t s au c e s , wa r m m a i ze p o r r i d g e, te n d e r

b e a n s , r o a ste d p u m p k i n, f l avo r f u l g r e e n s , a n d we l c o m i n g p l at te r s p l a c e d at t h e c e nte r of t h e t a b l e.

E swat i n i c u i s i n e r ef l e c t s t h e c o u nt r y ’s fe r t i l e l a n d s c a p e s , a g r i c u l t u r a l t r a di t i o n s , f a m i l y g at h e r i n g s , a n d g e n e r o u s h o s p i t a l i t y. M a i ze, l e g u m e s , p e a n u t s , ve g et a b l e s , g r e e n s , a n d m e at s c o m e to g et h e r to c r e ate f o o d t h at i s s i m p l e, h e a r t y, a n d d e e p l y c o m f o r t i n g.

A SIN: B 0 H 9 2 H76 GH Pu b l i s h e r : G a r d e n of G r a p e s Pu b l i c at i o n d ate: N ove m b e r 2 8 , 2 0 25 L a n g u a g e: En g l i s h Pr i nt l e n g t h: 14 6 p a g e s IS B N -13: 979 - 8 2 9 5 8 9 2 912 I te m We i g ht : 14. 3 o u n c e s D i m e n s i o n s: 8 x 0. 4 x 10 i n c h e s

G o t R u m ? S e p t e mb e r 2 0 2 6 - 1 9

Eswatini’s Traditional Marula Drink:

Buganu

Im agin e a b eve r ag e s o c h e r i sh e d t hat it war r ant s it s ve r y ow n annual fe st i val.

In t h e h e ar t of Eswat ini, t hi s d e li ght f ul c o nc o c t i o n i s c e l e b r ate d fo r it s uni que f lavo ur s an d it s p ote nc y t hat ad ds a sp e c ial spar k to any g at h e r in g. We’re t alk in g ab o ut Eswat ini ’s t r adit i o nal M ar ula f r uit dr ink , of te n r efe r r e d to as “ bu g anu.” T hi s exc e pt i o nal b r ew i s c r af te d f r o m t h e suc c ul e nt jui c e an d pulp of r ip e m ar ula f r uit , an d it s c r e at i o n i s a t im e - h o n o ur e d t r adit i o n. J o in us as we d e lve into t h e f as c inat in g p r o c e s s of h ow t hi s b e l ove d dr ink i s m ad e, f r o m p e e lin g r ip e m ar ula f r uit to t h e m agi c of fe r m e nt at i o n, r e sult in g in a b eve r ag e t hat c aptur e s t h e e s s e nc e of Eswat ini ’s r i c h c ultur al h e r it ag e. S o, g et r e ady to e mbar k o n a j o ur n ey into t h e h e ar t of Eswat ini ’s c ulinar y t r adit i o ns an d di sc ove r t h e s e c r et s of t hi s ex t r ao r dinar y M ar ula f r uit dr ink .

Pr e p a r a t i o n t i m e: 6 H o u r s In g re di e nt s: •

M ar ula f r uit s. T h e quant it y d e p e n ds o n t h e d e s ir e d y i e l d.

Got Rum ? S e p temb e r 2 0 2 6 - 20

•

S u g ar

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2 0 Lit re s of Wate r

•

3 x c o nt aine r s

D ire c t i o ns: 1. Fin d at l e ast t hre e c o nt aine r s to wo r k w it h. Yo u’ll ne e d o ne c o nt ain e r fo r r aw M ar ula f r uit s, an ot h e r fo r p e e l e d M ar ula f r uit s, an d a t hir d fo r t h e p e e ls. H av in g an ex t r a pair of han ds c an b e quite h e lpf ul dur in g t hi s p r o c e s s.

2. Pe e l t h e M ar ula f r uit s an d p lac e t h e p e e l e d o ne s in a s e par ate c o nt ain e r.

T h e p e e ls sh o ul d b e c o ll e c te d in t h e t hir d c o nt aine r.

3. E x t r ac t t h e J ui c e by us in g a sp e c iali s e d to o l o r yo ur han ds to sm ash t h e f r uit s an d s e par ate t h e m e at f r o m t h e sto ne. It m ay re quir e s o m e ef fo r t . S que ezin g t h e f r uit s w it h yo ur han ds c an m ake a di f fe re nc e an d ad din g a lit t l e wate r w h e n it g et s st i c k y c an h e lp.

4. Adjust t h e c o ns i ste nc y by p o ur in g just e n o u gh wate r to m ake t h e jui c e l o o k m o re like s o up t han paste. S m ash an d

s qu e eze t h e f r uit s f ur t h e r unt i l t h e m e at s e par ate s f r o m t h e sto n e. G i ve a f inal s qu e eze to ex t r ac t all t h e jui c e s an d t h e n di s c ar d t h e l ef tove r sto ne s into an e m pt y c o nt ain e r.

5. B e gin Fe r m e nt at i o n by c ove r in g t h e buc ket an d l e av in g t h e mi x tur e to fe r m e nt fo r a few h o ur s.

6. A f te r a few h o ur s, yo u’ll s e e c l e ar jui c e s et t lin g at t h e b ot to m of t h e buc ket w hi l e t h e r e st f l o at s to t h e to p.

S c o o p of f t h e to p laye r o r fo am, as it wo n’t b e us e d. Yo u c an n ow dr ink t h e si eve d f r uit jui c e.

7. Ad d t h e su g ar an d l et s it fo r 2 m o re h o ur s. I f yo u w i sh to tur n it into alc o h o l, l et it fe r m e nt fo r 2 - 4 days (o pt i o nal: ad d su g ar e ac h day yo u c h e c k i f d e s ir e d).

8. O nc e fe r m e nt at i o n i s c o m p l ete, s e r ve t h e M ar ula f r uit dr ink in a c up o r “ li dzi wo.”

A b o u t t h e Tr e e S c l er o c ar ya b i r r ea, c o mm o nly k n ow n as t h e mar u la, i s a m e dium - s ize d de c i du o us f r uit- b e ar in g t r e e, in di g e n o us to t h e mi o mb o wo o dlan ds of S o ut h e r n A f r i c a, t h e S u dan o - S ah e li an r an g e of We st A f r i c a, t h e s avanna wo o dlan ds of E ast A f r i c a an d M adag as c ar.

T h e t re e i s a s in gl e - ste mm e d sp e c i e s w it h a b r o ad, sp re adin g c r ow n. It i s di st in gui sh e d by it s grey m ot t l e d bar k an d c an gr ow up to 18 m et re s (5 9 f t) t all, p r im ar ily in l ow alt itu de s an d o p e n wo o dlan ds. T h e di st r ibut i o n of t hi s sp e c i e s t hr o u gh o ut A f r i c a an d M adag as c ar has fo ll owe d t h e B antu in t h e ir mi gr at i o ns. T h e re i s s o m e ev i de nc e of hum an d o m e st i c at i o n of m ar ula t re e s, as t re e s fo un d o n f ar m lan ds te n d to have lar g e r f r uit size.

G o t R u m ? S e p t e mb e r 2 0 2 6 - 2 1

Got Got Rum Rum?? S Septe e p temb mber e r 2026 2 0 2 6 -- 222 2

Your O n e - Stop Shop fo r Ag ed Rum s in Bulk!

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C olumn - D istilled, Pot- D istilled or Blends

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High C ongener (Inc luding High Ester s), Low C ongener or Blends

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Aged in A mer ic an or Frenc h Oak Bar rels

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Aged in Rye W hiskey, Bour bon, Tequila, A r magnac, Por t, Sher r y and W ine Bar rels

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Single Bar rels and Sec ond Aging / Finish

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D istilled in the USA , C entral A mer ic a, South A mer ic a or in the Car ibbean

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O ver 15 0 M ar ks /St yles Available, plus Custom Blends

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Low Minimums and Fast Tur naround, Wor ldwide Shipping

w w w.RumCentral.com

G Goott RRuum m?? SSeeppte t em mb ber 2026 - 23

Got Got Rum Rum?? S Seepptemb tembeerr 22002266 -- 24 24

The Ru m L ab orator y Presented by

Jo in u s a s we exp lo re t h e wo r l d of r u m sp ic e s and f l avo r s!

I n t hi s se r i e s you w ill l ea r n to f l avo r your ow n Rum s and to c reat e your ow n Liqu eur s and Crea m s.

G o t R u m ? S e p t e mb e r 2 0 2 6 - 2 5

The Rum Universit y ® Laborator y Presents

making your own

Lemon & Mint Rum Liqueur (Mojito Liqueur)

Le m o n and m i nt are a r ef r e s hi n g c o m b i n at i o n, t h e p e r fe c t m atc h f o r a h ot sum m e r day at t h e b e ac h o r t h e p a r k .

I n g r e di e nt s 3 /4 Cup Fr e s h M i nt Le ave s, l o o s e ly p ac ke d 1 1/ 2 Cup Li g ht W hi te Rum 1/ 3 Cup p ac ke d

Fr e s h

T hy m e

Le ave s,

l o o s e ly

1 Cup Ref i n e d W hi te S u g a r 2 Cup s Wate r 1/ 3 Cup Fr e s h Le m o n B a lm, l o o s e ly p ac ke d 1/ 3 Cup Fr e s h Le m o n g r as s 2 t s p s Le m o n Z e st Pr o c e dur e C o a r s e ly c h o p t h e m i nt l e ave s a n d p l ac e t h e m i n a 1 li te r c o nt ai n e r, ad d t h e r um, c l o s e t h e c o nt ai n e r w i t h a t i g ht- f i t t i n g li d a n d l et t h e c o nte nt s r e st i n a c o o l, da r k p l ac e f o r 7-10 days.

Got Rum ? S e p temb e r 2 0 2 6 - 26

S t r ai n a n d di s c a r d t h e l e ave s. C o a r s e ly c h o p t h e T hy m e l e ave s a n d ad d t h e m to t h e r um, c ove r a n d l et i t r e st f o r a n ad di t i o n a l 7-10 days.

M ake a s i m p l e sy r up by c o m b i ni n g wate r a n d su g a r, c o nst a nt ly st i r r i n g ove r m e di um to hi g h h e at unt i l i t r e ac h e s t h e b o i li n g p o i nt .

C o a r s e ly c h o p l e m o n ba lm a n d l e m o n g r as s a n d ad d to t h e sy r up, b o i l f o r a n ad di t i o n a l 5 m i nute s, st i r r i n g c o nst a nt ly. Re m ove f r o m h e at l et st a n d f o r 5 m o r e m i nute s a n d t h e n st r ai n a n d di s c a r d t h e s o li ds.

Ad d s i m p l e sy r up a n d l e m o n ze st to r um m i x t ur e. S to r e t h e c o nt ai n e r i n a c o o l, da r k p l ac e a n d l et i t s i t t h e r e f o r at l e ast 2 m o nt h s. Rac k o r f i lte r i f yo u wa nt to r e m ove s e di m e nt s.

G o t R u m ? S e p t e mb e r 2 0 2 6 - 2 7

Rum in the news

by M ike Kun et ka

LA MAI S ON & V ELIER

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 ? S e p temb e r 2 0 2 6 - 28

LM &V h a s r e l e a s e d VELIER B EENLEIGH 2 013 .

T h e B e e n l e i g h D i s t i l l e r y wa s f o u n d e d i n 18 8 4 a n d i t i s A u s t r a l i a’s o l d e s t o p e r at i n g d i s t i l l e r y.

L o c ate d i n Q u e e n s l a n d o n n o r t h e a s te r n c o a s t o f t h e c o u nt r y, i t i s i n t h e h e a r t o f a n a r e a k n o w n f o r i t s s u g a r c a n e. T h e h i s t o r y o f B e e n l e i g h forms par t of the heritage of Australian rum, including being an historical supplier of the B r i t i s h R oya l N av y. B e e n l e i g h p r o d u c e s i t s r u m s f r o m l o c a l wate r a n d m o l a s s e s . D i s t i l l a t i o n f i r s t t a ke s p l a c e w i t h a t r a d i t i o n a l s i n g l e c o l u m n s t i l l a n d t h e n i n a p ot s t i l l. T h i s p ot s t i l l i s c a l l e d ‘ T h e O l d C o p p e r ’ a n d i t ’s a vat s t i l l s i m i l a r t o the old Demerara ones. The rums are then aged i n l a r g e w o o d e n vat s a n d ex- B o u r b o n b a r r e l s .

T h i s r e l e a s e wa s d i s t i l l e d i n s i n g l e c o l u m n a n d 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 p ot s t i l l i n A u g u s t a n d S e pte m b e r 2 013 . T h i s r u m h a s b e e n a g e d i n ex – b o u r b o n b a r r e l s i n t h e t r o p i c a l c l i m ate o f t h e B e e n l e i g h wa r e h o u s e, w i t h a t ot a l a n g e l ’s s h a r e o f m o r e t h a n 2 5% . B ot t l e d ove r p r o o f at 5 9 % a bv.

A d d i t i ve - f r e e. ht t p s: // w w w. l mv u s a .c o m /

MONTANYA RUM M o nt a nya R u m h a s a n n o u n c e d t h e d eve l o p m e nt o f a t r u l y n ot a b l e a d v i s o r y c o m m i t te e, c o m p r i s e d o f s o m e o f t h e m o s t r e p u t a b l e, g l o b a l l y r e c o g n i ze d ex p e r t s a c r o s s t h e w i d e r b eve r a g e i n d u s t r y : • J ef f S a r f i n o, C h a i r m a n & C EO, L a nte r n a Distributors, Inc. • J i m my B r u t o n, E x p e r i e n c e d a l c o h o l i c b eve r a g e l e a d e r w i t h ove r 3 0 ye a r s o f ex p e r i e n c e, m o s t r e c e nt l y s e r v i n g a s C MO for Via Carota Craf t Cocktails.

• M i c h e l l e I vey, A p r ove n b r a n d b u i l d e r w h o h e l p e d s c a l e I l l e g a l M e zc a l f r o m e a r l y g r o w t h t h r o u g h i t s a c q u i s i t i o n by B a c a r d i, with a track record of building culturally r e s o n a nt p r e m i u m b r a n d s a c r o s s s p i r i t s , h o s p i t a l i t y, a n d l i f e s t y l e; C EO o f L a ke H o u r C o c k t a i l s a n d C o - Fo u n d e r o f C o m o N o En e r g y.

• S i va n C ote l, S t r a te g i c exe c u t i ve a n d b o a r d l e a d e r w i t h 2 0 ye a r s o f ex p e r i e n c e, i n c l u d i n g a d e c a d e + l a u n c h i n g n ew s t a r t u p s a n d m a n a g i n g p r o f i t /n o n p r o f i t b o a r d s t o d r i ve b u s i n e s s p e r f o r m a n c e a n d c l i e nt s e r v i c e exc e l l e n c e.

• Tay l o r Fox m a n, Fo u n d e r & C EO, T h e I n d u s t r y C o l l e c t i ve.

• W i l l i a m Ke h l e r, L i q u o r a n d B eve r a g e I n d u s t r y Vete r a n w i t h ove r 12 ye a r s o f ex p e r i e n c e; h av i n g l a u n c h e d 3 p r o d u c t l i n e s a c r o s s w h i s key, f l avo r e d s h o t s , a n d h e m p b eve r a g e s; ex p e r t i s e i n s o c i a l m e d i a i n f l u e n c e r m a r ket i n g , n ew p r o d u c t f o r m u l at i o n, a n d s u p p l y c h a i n.

Exper tise across the advisor y board e n c o m p a s s e s n o t a b l e te n u r e d w o r k a c r o s s f i n a n c e, c o m m u n i c a t i o n s , m a r ket i n g , ve nt u r e c a p i t a l, g o - t o - m a r ket , c o m m e r c i a l i z a t i o n, a n d o p e r at i o n s , w i t h 5 0 + ye a r s o f i n d u s t r y ex p e r i e n c e. “ M o nt a nya h a s a l way s b e e n b u i l t a r o u n d b o l d t h i n k i n g , a s e n s e o f a d ve nt u r e, a n d t h e b e l i ef t h at w o r l d - c l a s s r u m c a n c o m e f r o m t h e m o u nt a i n s o f C o l o r a d o. A s we e nte r o u r n ex t s t a g e o f g r o w t h, t h i s a d v i s o r y b o a r d b r i n g s t o g et h e r ex p e r i e n c e d f o u n d e r s , o p e r a t o r s , and brand builders who will challenge our t h i n k i n g, ex p a n d o u r n et w o r k , a n d h e l p u s s c a l e w i t h d i s c i p l i n e, w h i l e s t ay i n g t r u e t o t h e f u n, a d ve nt u r o u s l i f e s t y l e a n d s t r o n g s e n s e o f p l a c e t h at m a ke M o nt a nya R u m u n i q u e.,” s a i d M e g a n C a m p b e l l, C EO a n d H e a d D i s t i l l e r o f M o nt a nya Ru m. ht t p s: // w w w. m o nt a nya r u m .c o m / h o m e BEENLEIGH T h e l ate s t f r o m B e e n l e i g h i s t h e i r 2 0 2 6 XO R a r e Re l e a s e. D i s t i l l e d i n 2 013 a n d m a t u r e d f o r m o r e t h a n a d e c a d e i n Q u e e n s l a n d ’s t r o p i c a l c l i m ate, t h i s l i m i te d r e l e a s e p o t s t i l l

r u m h a s b e e n c a r ef u l l y s e l e c te d, c a s k by c a s k , by t h e i r D i s t i l l e r L ev i d e L o r y n t o s h o wc a s e t h e d e pt h, r i c h n e s s a n d c o m p l ex i t y t h at o n l y t i m e c a n c r e ate. T h ey s e l e c te d o l d e r p a r c e l s o f r u m t o d e l i ve r eve n g r e ate r d e pt h a n d c h a r a c te r. B e e n l e i g h a l s o i nt r o d u c e d a p r e m i u m p r e s e nt at i o n g i f t b ox t h at b et te r r ef l e c t s t h e c r a f t m a n s h i p, h e r i t a g e, a n d s t o r y b e h i n d B e e n l e i g h r u m. To f u r t h e r e n h a n c e t h e d r i n k i n g ex p e r i e n c e, XO R a r e 2 0 2 6 i s b ot t l e d at 4 3% A BV, c r e at i n g a s m o ot h e r, m o r e a p p r o a c h a b l e p a l ate w h i l e r et a i n i n g t h e r i c h c o m p l ex i t y a n d l o n g, wa r m i n g f i n i s h t h at d ef i n e s t h i s exc e pt i o n a l r u m. ht t p s: // w w w. b e e n l e i g h r u m.c o m. a u / K RA K EN T h e K r a ke n S p i c e d Ru m m a ke s i t s r e a d y - t o d r i n k d e b u t w i t h t w o o f f e r i n g s i n t h e U K m a r ket w i t h c l a s s i c f l avo r s: K r a ke n B l a c k S p i c e d & C o l a c o m b i n e s i t s s i g n at u r e s p i c e d b l a c k r u m w i t h c o l a a n d a h i nt o f l i m e.

B l a c k S p i c e d & G i n g e r m i xe s t h e r u m w i t h s p i c e d g i n g e r b e e r.

T h e i r we b s i te a l s o s h o w s a K r a ke n R u m P u n c h, f e at u r i n g a b u r s t o f t r o p i c a l f l avo r s a n d C a r i b b e a n s p i c e d r u m.

A l l t h r e e a r e o f f e r e d at 5% A BV i n a 3 3 0 m l c a n n e d f o r m at . ht t p s: // w w w. k r a ke n r u m.c o m / PU S S ER ’ S RUM C a l m S e a s Pa i n k i l l e r ® i s a p r e m i u m t r o p i c a l f r u i t j u i c e c o c k t a i l i n s p i r e d by t h e l e g e n d a r y C a r i b b e a n d r i n k t h at h a s c a pt i vate d b e a c h b a r s f o r d e c a d e s , n o w r e i m a g i n e d w i t h h e m p - d e r i ve d D e l t a - 9 T H C. P u s s e r ’s t o o k t h e f a m i l i a r f l avo r s o f p i n e a p p l e, o r a n g e a n d c o c o n u t , b l e n d e d t h e m w i t h r e a l j u i c e, a n d a d d e d a p r e c i s e 5 m g of Delta- 9 THC for adult social occasions. The r e s u l t i s a j u i c e - f o r wa r d b eve r a g e t h at t a s te s l i ke a n i s l a n d va c at i o n.

I t ’s eve r y t h i n g yo u l ove a b o u t t h e i c o n i c i s l a n d c o c k t a i l, j u s t l i g hte r, c a l m e r a n d m a d e f o r a n ew k i n d o f h a p py h o u r. T h e s l i m , 12- o u n c e c a n s f e at u r e 5 4% r e a l j u i c e a n d n o a l c o h o l. ht t p s: //p u s s e r s r u m.c o m / CAS A BACAR D I Fo r t h e f i r s t t i m e, B AC A RD Í r u m i s o p e n i n g t h e d o o r s o f i t s l e g e n d a r y a g i n g wa r e h o u s e s in Puer to Rico to the general public, giving v i s i t o r s u n p r e c e d e nte d a c c e s s t o t h e c r a f t s m a n s h i p, h e r i t a g e a n d i n n ovat i o n at t h e h e a r t o f i t s r u m - m a k i n g t r a d i t i o n. T h i s ex p e r i e n c e i s a r e s u l t o f a m u l t i - m i l l i o n - d o l l a r i nve s t m e nt i n wa r e h o u s i n g a n d t h e v i s i t o r c e nte r ex p e r i e n c e a n d c o m e s a s t h e c o m p a ny c e l e b r ate s 9 0 ye a r s i n P u e r t o R i c o, w h e r e i t

G o t R u m ? S e p t e mb e r 2 0 2 6 - 2 9

o p e r ate s t h e l a r g e s t p r e m i u m r u m d i s t i l l e r y i n t h e wo r l d. T h e r e c e nt i nve s t m e nt B a c a r d i h a s m a d e i n P u e r t o R i c o p r ov i d e s a n ew ex p e r i e n c e t h at a l l o w s v i s i t o r s t o l e a r n a b o u t a g i n g a n d b l e n d i n g p r o c e s s e s . T h e n ew wa r e h o u s e s u s e te c h n o l o g y a n d r e c yc l e d m a te r i a l s t o r e d u c e i m p a c t a n d i m p r ove ef f i c i e n c y, a l l w h i l e i n c r e a s i n g a g i n g c a p a c i t y. I n a d d i t i o n, t h e n ew v i s i t o r ex p e r i e n c e h a s c r e a te d a d d i t i o n a l j o b s o n s i te. T h i s m o s t r e c e nt ex p a n s i o n b r i n g s t h e c o m p a ny ’s t o t a l i nve s t m e nt i n P u e r t o R i c o t o m o r e t h a n USD 10 0 + m i l l i o n i n t h e p a s t f i ve ye a r s a l o n e. Ed w i n Z aya s , S e n i o r Director of Supply Chain for Bacardi in Puer to R i c o a n d J a c ks o nv i l l e s a i d “ T h i s i nve s t m e nt r e p r e s e nt s t h e c o m p a ny ’s o n g o i n g c o m m i t m e nt t o p r o d u c i n g exc e pt i o n a l r u m s a n d p r e s e r v i n g t h e c r a f t s m a n s h i p t h a t h a s d ef i n e d B AC A RD Í f o r g e n e r at i o n s . B y c o nt i n u i n g t o i nve s t i n o u r wo r l d - c l a s s f a c i l i t i e s a n d v i s i t o r ex p e r i e n c e s , we a r e h o n o r i n g o u r h e r i t a g e w h i l e o f f e r i n g n ew way s f o r c o n s u m e r s t o ex p e r i e n c e t h e a r t o f r u m m a k i n g.” W i t h t h e a d d i t i o n o f t h e wa r e h o u s e s , v i s i t o r s c a n n o w ex p e r i e n c e a n ew 9 0 - m i n u te l o n g ‘ M a e s t r o’s Wa l k ’ t o u r. T h e M a e s t r o i s t h e m a s te r b e h i n d eve r y r u m b l e n d a n d g u a r d i a n o f t h e r u m - m a k i n g t r a d i t i o n p a s s e d d o w n by t h e B a c a r dí f a m i l y f o r s eve n g e n e r a t i o n s . V i s i t o r s w i l l f o l l o w t h e s a m e wa l k i n g p a t h a s a M a e s t r o, r i g ht i nt o t h e h e a r t o f t h e B AC A RD Í r u m a g i n g p r o c e s s , w h e r e r u m p a t i e nt l y m a t u r e s . O n c e i n s i d e t h e a g i n g wa r e h o u s e, t h ey c a n s a m p l e r u m s t r a i g ht f r o m t h e b a r r e l a n d l e a r n a b o u t t h e a r t a n d s c i e n c e o f a g i n g a n d b l e n d i n g.

K at a l i n a P u i g , C a s a B AC A RD Í S e n i o r O p e r at i o n s Manager added “ We’r e exc i te d t o i nv i te g u e s t s b eyo n d t h e t a s t i n g r o o m a n d i nt o t h e h e a r t o f o u r r u m m a k i n g p r o c e s s . O u r n ew t o u r o f f e r s v i s i t o r s a r a r e g l i m p s e i nt o o u r a g i n g wa r e h o u s e s a n d a n o p p o r t u n i t y t o i m m e r s e t h e m s e l ve s i n t h e t r a d i t i o n o f 16 4 - ye a r- o l d c r a f t s m a n s h i p t h at d ef i n e s B AC A RD Í r u m.” ht t p s: // w w w.v i s i tc a s a b a c a r d i.c o m .

BRI S TOL CLAS S IC RUM Fo r t h e r u m c o l l e c t o r, B r i s t o l h a s a n ex t r e m e l y l i m i te d, ve r y r a r e, h i g h - q u a l i t y b o t t l i n g o f J a m a i c a n R u m f r o m t h e h i s t o r i c L o n g Po n d D i s t i l l e r y. I t wa s d i s t i l l e d i n 19 8 6 , a n d wa s o r i g i n a l l y p a r t o f a p r i va te c o l l e c t o r ’s p e r s o n a l s t o c k a n d l o n g a g e d i n a n ex- b o u r b o n b ef o r e b e i n g m ove d t o S c o t l a n d, w h e r e i t wa s b ot t l e d o n D e c e m b e r 6 , 2 018 . B e c a u s e i t wa s o r i g i n a l l y i nte n d e d f o r a s m a l l b a tc h o f p r i va te d r i n ke r s , o n l y a t i ny n u m b e r o f b o t t l e s ex i s t , m a k i n g t h i s a r a r e o p p o r t u n i t y t o b u y o n e f o r yo u r c o l l e c t i o n.

T h e Ru m i t s e l f i s t h e IRW m a r k (I r o n s h o r e R u m We d d e r b u r n), a n d i t h a s n o t b e e n c h i l l - f i l te r e d. ht t p s: // w w w. b r i s t o l c l a s s i c r u m .c o m /

Got Rum ? S e p temb e r 2 0 2 6 - 30

CA D ENHEA D ’ S C a d e n h e a d ’s i s n o w o f f e r i n g m o nt h l y L o n d o n Ru m Ta s t i n g s . T h i s t a s t i n g ex p e r i e n c e l a s t s a p p r ox i m ate l y 1h o u r a n d 15 m i n u te s a n d t h e n ex t s e s s i o n t a ke s p l a c e o n Tu e s d ay, S e pte m b e r 2 9 t h. Yo u w i l l h ave t h e o p p o r t u n i t y t o t a s te 6 r u m s (6 x15 m l) d u r i n g t h e t a s t i n g, f e at u r i n g s o m e r u m s f r o m t h e i r M ay/J u n e 2 0 2 6 Ru m Re l e a s e, p l u s a f ew f avo r i te s f r o m p r ev i o u s r e l e a s e s . A s we l l a s t a s t i n g s o m e g r e at r u m s , yo u r h o s t w i l l a l s o p r ov i d e yo u w i t h i n f o r m at i o n o n e a c h o f t h e r u m s f e at u r e d, a b r i ef h i s t o r y o f C a d e n h e a d ’s a n d m o r e. Yo u r h o s t w i l l a l s o b e h a p py t o t a ke q u e s t i o n s . Fo r m o r e i n f o r m at i o n, p l e a s e c o nt a c t t h e L o n d o n s h o p d i r e c t l y v i a l o n d o n @ c a d e n h e a d. s c ot . ht t p s: //ex p e r i e n c e.c a d e n h e a d. s c ot / RUM TA X AS A PERMANENT FUN D P u e r t o R i c a n n ew s s o u r c e, T h e We e k l y J o u r n a l, r e p o r te d t h at P u e r t o R i c o Re p r e s e nt at i ve Tat i a n a Pé r e z i s l o o k i n g t o c o nve r t a p o r t i o n o f t h e r eve n u e t h e te r r i t o r y r e c e i ve s f r o m t h e f e d e r a l r u m t a x i nt o a p e r m a n e nt f u n d t o f i n a n c e s c i e nt i f i c r e s e a r c h, m e d i c a l i n f r a s t r u c t u r e, e nv i r o n m e nt a l p r o j e c t s , a n d te c h n o l o g i c a l d eve l o p m e nt . H o u s e B i l l 13 5 0 p r o p o s e s a l l o c at i n g a p o r t i o n o f t h e s e f u n d s t o c r e ate a n En d o w m e nt Fu n d a n d i nve s t i n g a n d u t i l i z i n g o n l y t h e r et u r n s i t g e n e r ate s i n t h e f u t u r e. I n t h e p a s t , P u e r t o R i c o r e c e i ve d b et we e n $ 3 0 0 a n d $ 4 0 0 m i l l i o n a n n u a l l y f r o m t h e r ef u n d o f f e d e r a l exc i s e t a xe s o n r u m p r o d u c e d o n t h e i s l a n d a n d s o l d i n t h e U n i te d S t ate s . S t a r t i n g i n J a n u a r y o f t h i s ye a r, t h e t a x r ate i n c r e a s e d f r o m $10. 5 0 t o $13 . 2 5 p e r g a l l o n, w h i c h c o u l d b r i n g t h e a n n u a l t o t a l t o c l o s e t o $ 5 0 0 m i l l i o n. U n d e r t h e c u r r e nt p l a n, 2 5% o f t h e s e f u n d s a r e a l l o c ate d t o i n c e nt i ve s f o r t h e r u m i n d u s t r y, a n d t h e r e s t i s a d d e d t o t h e g e n e r a l f u n d. “ W h at t h i s p r o j e c t p r o p o s e s i s t h at , i n s te a d o f s p e n d i n g a l l t h at m o n ey ye a r a f te r ye a r, a p o r t i o n b e d e d i c ate d t o c r e at i n g a p e r m a n e nt a s s et f o r P u e r t o R i c o,” s t ate d Pé r e z, r e p r e s e nt at i ve f o r t h e N ew P r o g r e s s i ve Pa r t y ( P N P) a n d a u t h o r o f t h e b i l l. T h e m e a s u r e e s t a b l i s h e s t h at , a f te r t h e c u r r e nt a l l o c at i o n o f 2 5% o f t h o s e f u n d s f o r i n c e nt i ve s t o t h e r u m i n d u s t r y, t h e S e c r et a r y o f t h e Tr e a s u r y w i l l d e p o s i t a n n u a l l y i nt o t h e n ew f u n d a n a m o u nt e q u i va l e nt t o 2 0 % o f t h e r eve n u e f r o m t h e f e d e r a l exc i s e t a x o n r u m. “ W h at I ’m s e e k i n g i s t o l e g i s l ate w i t h a s e n s e o f c o n s c i e n c e a n d w i t h f u t u r e g e n e r at i o n s i n m i n d, n ot t o a p p l y te m p o r a r y f i xe s n o w, o n l y t o f i n d o u r s e l ve s h av i n g t o s o l ve t h e p r o b l e m t o m o r r o w, a s i s h a p p e n i n g n o w,” t h e l e g i s l at o r ex p l a i n e d.

A c c o r d i n g t o t h e m e a s u r e’s ex p l a n at o r y m e m o r a n d u m , t h e f u n d ’s p r i n c i p a l w i l l r e m a i n

i nt a c t f o r t h e f i r s t f i ve ye a r s . D u r i n g t h a t p e r i o d, a l l i nte r e s t a n d p r o f i t s g e n e r a te d w i l l b e r e i nve s te d t o i n c r e a s e t h e f u n d ’s a s s et s .

O n c e t h at te r m i s ove r, t h e c a p i t a l w i l l r e m a i n p e r m a n e nt , a n d o n l y t h e r et u r n s e a r n e d o n i t s i nve s t m e nt s m ay b e u s e d.

BRUGAL RUM Brugal announced the final installation of its l i m i te d - e d i t i o n s e r i e s: C o l e c c i ó n V i s i o n a r i a Ed i c i ó n 0 3 , C o c o n u t . C r a f te d by f i f t h g e n e r at i o n M a e s t r a R o n e r a , J a s s i l V i l l a n u eva Q u i nt a n a , t h e n ew o f f e r i n g m a r ks t h e c o m p l et i o n o f a t h r e e - p a r t ex p l o r a t i o n i nt o t h e D o m i n i c a n Re p u b l i c ’s h e r i t a g e w i t h a w i n d o w i nt o a n i n g r e d i e nt d e e p l y r o o te d i n t h e c u l t u r e o f t h e i s l a n d. U n d e r t h e s tewa r d s h i p o f V i l l a n u eva , C o l e c c i ó n V i s i o n a r i a Ed i c i ó n 0 3 c o nt i n u e s t h e j o u r n ey l e d by t h e f i r s t t w o r e l e a s e s , t o a s t i n g Fr e n c h o a k c a s ks w i t h D o m i n i c a n c o c o n u t s c r e at i n g a s u bt l e, e l e g a nt c h a r a c te r. T h e r e s u l t i s a n at t r a c t i ve, t r o p i c a l r u m , d e e p l y r o o te d i n t h e b r a n d i d e nt i t y, t h a t m a i nt a i n s t h e l aye r e d c o m p l ex i t y o f t h e C o l e c c i ó n V i s i o n a r i a s e r i e s . “ C o l e c c i ó n V i s i o n a r i a wa s b o r n f r o m a d e s i r e t o c a pt u r e t h e b e a u t y o f my h o m e, t h r o u g h 10 0 % D o m i n i c a n i n g r e d i e nt s ,” s ay s J a s s i l V i l l a n u eva Q u i nt a n a . “ Fo r t h i s f i n a l a d d i t i o n, I c h o s e c o c o n u t b e c a u s e i t i s t h e r hy t h m o f o u r i s l a n d, f r o m t h e s h a d e o f t h e p a l m s t o t h e r i t u a l o f c o c o n u t wa te r s h a r e d a m o n g f r i e n d s .

I n C o l e c c i ó n V i s i o n a r i a Ed i c i ó n 0 3 , we h ave c a pt u r e d t h at wa r m t h, c r e a t i n g a r u m t h a t i s a s m u c h a t r i b u te t o o u r f u t u r e a s i t i s t o o u r h e r i t a g e.” ht t p s: // w w w. b r u g a l - r u m .c o m /e n - u s .

D EMERARA D I S TILLER S D e m e r a r a D i s t i l l e r s h a s b r o ke n g r o u n d o n a US $10 m i l l i o n ex p a n s i o n o f i t s f a c i l i t y o n t h e C a r i b b e a n i s l a n d o f S t . K i t t s . T h e n ew m u l t i - p u r p o s e c o m p l ex w i l l f e a t u r e ex p a n d e d b ot t l i n g, p a c k a g i n g , a n d s t a te - o f - t h e - a r t wa r e h o u s i n g c a p a c i t y, p o s i t i o n i n g t h e f a c i l i t y a s a p i vot a l h u b t o s e r ve S t . K i t t s & N ev i s , a s we l l a s s u r r o u n d i n g i s l a n d m a r ket s a c r o s s t h e E a s te r n C a r i b b e a n. B eyo n d e n h a n c i n g c o r e m a n u f a c t u r i n g a n d l o g i s t i c s , t h e d eve l o p m e nt w i l l f e at u r e d e d i c a te d r et a i l a n d c o m m e r c i a l s p a c e s , a l o n g w i t h a n i nte r a c t i ve H e r i t a g e C e nte r m o d e l l e d a f te r DDL’s r e n o w n e d H e r i t a g e C e nt r e a t i t s c o r p o r a te h e a d q u a r te r s i n D i a m o n d, G u ya n a . T h e S t . K i t t s H e r i t a g e C e nt r e w i l l c u r a te a n d c e l e b r a te t h e r i c h histor y and cultural legacy of rum in the Fe d e r at i o n, o f f e r i n g c u r a te d t o u r s a n d i m m e r s i ve ex p e r i e n c e s f o r l o c a l v i s i t o r s a n d i nte r n at i o n a l t o u r i s t s a l i ke. S p e a k i n g a t t h e s o d - t u r n i n g c e r e m o ny, P r i m e M i n i s te r o f S t .

K i t t s a n d N ev i s , t h e H o n o r a b l e D r. Te r r a n c e D r ew, we l c o m e d t h e i nve s t m e nt a s a p o we r f u l te s t a m e nt t o e c o n o m i c c o n f i d e n c e a n d i nt r a r e g i o n a l p a r t n e r s h i p s ay i n g “ Yo u r d e c i s i o n t o i nve s t h e r e s e n d s a n i m p o r t a nt m e s s a g e t h at o u r f e d e r at i o n r e m a i n s a j u r i s d i c t i o n i n w h i c h s e r i o u s i nve s t o r s c a n e s t a b l i s h r o ot s , ex p a n d t h e i r o p e r at i o n s , a n d b u i l d e n d u r i n g p a r t n e r s h i p s w i t h o u r p e o p l e.” DDL E xe c u t i ve C h a i r m a n Ko m a l S a m a r o o e m p h a s i ze d t h a t t h e ex p a n s i o n r ef l e c t s DDL’s u nwave r i n g, l o n g te r m c o m m i t m e nt t o d e e p e n i n g i t s i nve s t m e nt s in the region and driving sustainable economic i nte g r at i o n, “ D e m e r a r a D i s t i l l e r s h a s b e e n a n i nte g r a l p a r t o f t h e b u s i n e s s l a n d s c a p e i n S t . K i t t s a n d N ev i s f o r 31 ye a r s . T h i s US $10 m i l l i o n ex p a n s i o n i s n ot m e r e l y a n i nve s t m e nt i n i n f r a s t r u c t u r e; i t i s a n i nve s t m e nt i n o u r p e o p l e, o u r h e r i t a g e, a n d t h e f u t u r e o f r e g i o n a l t r a d e. B y ex p a n d i n g o u r b ot t l i n g, p a c k a g i n g, a n d d i s t r i b u t i o n c a p a b i l i t i e s , we a r e b et te r p o s i t i o n e d t o s u p p l y r e g i o n a l m a r ket s w h i l e c e l e b r at i n g t h e s h a r e d h i s t o r i c a l c r a f t s m a n s h i p o f C a r i b b e a n r u m t h r o u g h o u r n ew H e r i t a g e C e nt r e” ht t p s: //d e m e r a r a d i s t i l l e r s .c o m / LAMB’ S RUM C o r by S p i r i t a n d W i n e L i m i te d a n n o u n c e d i t h a s s o l d t h e L a m b’s r u m b r a n d a n d c e r t a i n a s s et s t o M a i s o n d e s Fu t a i l l e s , L . P., a s u b s i d i a r y o f P h i l d a n I n c ., a n d G l e n Tu r n e r C o m p a ny L i m i te d, a s u b s i d i a r y o f L a M a r t i n i q u a i s e B a r d i n et f o r $ 3 9. 2 m i l l i o n. U n d e r t h e a g r e e m e nt , P h i l d a n a c q u i r e d t h e N o r t h A m e r i c a n r i g ht s t o t h e b r a n d, w h i l e L a M a r t i n i q u a i s e - B a r d i n et a c q u i r e d t h e r i g ht s t o t h e b r a n d i n t h e r e s t o f t h e w o r l d o u t s i d e N o r t h A m e r i c a . “ L a m b’s i s o n e o f C a n a d a’s m o s t r e c o g n i ze d r u m b r a n d s , a n d we’r e p r o u d t o we l c o m e i t i nt o o u r f a m i l y. T h i s a c q u i s i t i o n s t r e n g t h e n s o u r b r a n d p o r t f o l i o, ex p a n d s o u r p r e s e n c e i n t h e s p i r i t s c ate g o r y a n d r ef l e c t s o u r l o n g - te r m c o m m i t m e nt t o i nve s t i n g i n b r a n d s w i t h s t r o n g c o n s u m e r r e c o g n i t i o n a n d s i g n i f i c a nt g r o w t h p ote nt i a l,” s a i d H u g u e s G a u t h i e r, P r e s i d e nt o f P h i l d a n. “ L a m b’s i s a we l l - e s t a b l i s h e d b r a n d i n t h e U n i te d K i n g d o m t h at c o m p l e m e nt s o u r ex i s t i n g p o r t f o l i o a n d s t r ate g i c o b j e c t i ve s . We a r e exc i te d a b o u t t h e o p p o r t u n i t i e s a h e a d a n d c o m m i t te d t o s u p p o r t i n g t h e b r a n d ’s c o nt i n u e d s u c c e s s a n d b u i l d i n g t h e n ex t c h a pte r o f i t s l o n g h i s t o r y,” s a i d C h r i s t o p h e Pi c h a m b e r t , I nte r n at i o n a l D i r e c t o r, L a M a r t i n i q u a i s e B a r d i n et . ht t p s: //c o r by.c a /e n / ht t p s: // w w w.v i n s d a n d u r a n d.c o m /e n / ht t p s: // w w w. l a - m a r t i n i q u a i s e.c o m /e n / h o m e -2 /

G o t R u m ? S e p t e mb e r 2 0 2 6 - 3 1

The Sweet Business of Sugar

Got Rum ? S epte e p temb mber e r 2026 2 0 2 6 - 32 32

Eswatini

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!

G o t R u m ? S e p t e mb e r 2 0 2 6 - 3 3

Got Rum ? S e p temb e r 2 0 2 6 - 34

G o t R u m ? S e p t e mb e r 2 0 2 6 - 3 5

Got Rum ? S e p temb e r 2 0 2 6 - 36

G o t R u m ? S e p t e mb e r 2 0 2 6 - 3 7

Got Rum ? S e p temb e r 2 0 2 6 - 38

G o t R u m ? S e p t e mb e r 2 0 2 6 - 3 9

Got Rum ? S e p temb e r 2 0 2 6 - 40

G o t R u m ? S e p t e mb e r 2 0 2 6 - 4 1

Got Rum ? S e p temb e r 2 0 2 6 - 42

G o t R u m ? S e p t e mb e r 2 0 2 6 - 4 3

Got Got Rum Rum?? S Seepptemb tembeerr 22002266 -- 44 44

& 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.

G Goott R Ruum m?? S Seepptteemb mbeerr 22002266 -- 4455

The History and Science of the Barrel

W

Lesson 9: Rum Transformation Inside the Barrel

elcome to Lesson 9 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.

Modern Day Alchemy The sugarcane alcohol is in the barrel, patiently awaiting for “aging” to take place. What exactly will happen and how long will it take? Describing what will happen is relatively straightforward, but defining how long it takes is much harder.

There are many variables to consider: type of wood used, type of char or toast, the aging warehouse’s climate and, last but not least, the type of alcohol the barrels are filled with (light, medium or heavy).

What the alcohol will lose as it is converted into rum: •

Very light (volatile) components will be the first ones to evaporate. These alcohols are thinner and more easily absorbed and perspired through the oak staves.

•

Because of the above, the proof of the alcohol will decline with the passing of the years.

The highest loss will come in the first year, and losses after the second or third year will level out, as long as the barrel remains structurally sound and as long as the warehouse manager has a good practice for topping off barrels regularly (once to twice a year).

•

Some aromas will be lost, especially when aging in charred oak barrels, due to the odorabsorbing effect of the inner surface carbon.

Got Rum ? S e p temb e r 2 0 2 6 - 46

An alchemist at work

What the alcohol will gain as it is converted into rum: •

Light to dark amber color. Toasted barrels will take longer time to impart color, while charred barrels will do so faster.

•

Tannins. French Oak barrels that are toasted light to medium will impart the highest concentration of tannins. Charred American Oak barrels will take the longest.

•

Other wood extractives will be delivered to the rum, resulting in increased mouth complexity and prolonged aftertaste. Lighter char levels tend to show more fruit esters and spice notes while darker char levels will extract more vanilla flavors and color into the rum.

•

Complexity. The aromas and flavors mentioned in the previous bullets will continue to react with the oxygen inside the barrel, transforming into additional compounds.

When we stop to carefully analyze each and every step described above, it is hard not to compare the aging of rum to modern day alchemy (the art of transforming base metals into gold).

Our special thanks to Independent Stave Company for their support in our research of oak.

G o t R u m ? S e p t e mb e r 2 0 2 6 - 4 7

CIGAR & RUM PAIRING

by Phi li p I li B a r ake

Got Rum ? S e p temb e r 2 0 2 6 - 48

Light Coffee Old Fashioned O n e of t h e h a r d e st t hi n g s f o r c i g a r s m o ke r s li v i n g i n t h e s o ut h e r n h e m i s p h e r e i s f i n di n g c a lm days t h at a ll ow f o r s m o k i n g o utd o o r s. I was c o nst a nt ly m o ni to r i n g t h e we at h e r b r o adc ast s f o r t h e f o ll ow i n g days, l o o k i n g f o r t h e p e r fe c t w i n d ow to p l a n t h e p ai r i n g, j ust like i n t h e m ov i e “ Pr e s sur e.” Fi n a lly i t h a p p e n e d, t h e s k y was c l e a r a n d t h e r e was n o w i n d, t h e i d e a l c o n di t i o ns to e nj oy a s m o ke.

M

y n a m e i s Ph 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

Fo r t hi s o c c as i o n, I t h o u g ht a b o ut a c i g a r f r o m A J Fe r n a n d ez, f r o m t h e N ew Wo r l d C o nn e c t i c ut li n e. I s e l e c te d a Ro b usto (5 x 5 0), w hi c h a ll ow s f o r a r e l a xe d s m o k i n g s e s s i o n of a r o un d 3 0 m i nute s. T hi s c i g a r i s m a r kete d as h av i n g a m e di um i nte ns i t y, C o nn e c t i c ut w r a p p e r, b i n d e r f r o m S a n A n dr é s (M ex i c o) a n d f i ll e r f r o m N i c a r a g u a a n d B r a zi l. Let ’s s e e i f t hi s b l e n d i s ac t u a lly as i t i s d e s c r i b e d.

Fo r t h e c o c k t ai l, I o pte d f o r a m i xo l o g y c l as s i c , a Rum O l d Fas hi o n e d, b ut w i t h t wo ad d e d t w i st s: t h e f i r st o n e I h ad t r i e d p r ev i o us ly, w hi c h c o ns i st s of c o at i n g t h e r o c ks g l as s wa ll s w i t h a n e s p r e s s o (to ad d t h e a r o m at i c di m e ns i o ns of c of fe e). T h e s e c o n d t w i st was to avo i d ad di n g t h e swe et n e s s a n d t h e b i t te r n e s s f r o m t h e o r i g i n a l, c l as s i c r e c i p e. Fo r t hi s r e as o n, I d e c i d e d to us e a li g ht r um, o n e t h at wo ul d ba l a n c e i t s e l f a g ai nst t h e c of fe e n ote s, w i t h o n ly a n o r a n g e p e e l as g a r ni s h. T h e r e sult i n g c o c k t ai l was c l e a n, li g ht , w i t h m i l d c i t r i c n ote s, w i t h subt l e c of fe e a n d b i t te r c o c o a, r e m i ni s c e nt of t h e c o c o a p owd e r ato p a T i r a m i su. I t was a s m o ot h a n d i d e a l c o m b i n at i o n f o r t hi s p ai r i n g.

Li g ht i n g up t h e c i g a r was a b i t di f f i c ult , d e s p i te t h e a b s e n c e of st r o n g w i n ds, b ut i t f i n a lly li t up eve n ly, w hi c h was t h e g o a l. D ur i n g t h e f i r st t hi r d, t h e c i g a r ’s i nte ns i t y l eve l was o n t h e l ow s i d e of m e di um, b ut t hi s was te c hni c a lly du e to t h e g o o d dr aw dur i n g t hi s st a g e of t h e c i g a r.

G o t R u m ? S e p t e mb e r 2 0 2 6 - 4 9

Ph oto s c r e di t : @ Ci g a r i li

Got Got Rum Rum?? S Seepptemb tembeerr 22002266 -- 50 50

Ph oto c r e di t : @ C i g a r i li A s I s i p p e d t h e c o c k t ai l, i t s f l avo r s c o m b i n e d ve r y we ll w i t h t h o s e f r o m t h e c i g a r, s h owc as i n g dr y c o c o a p owd e r, p ai r e d w i t h r o aste d c of fe e b e a ns. T h e l ac k of swe et n e s s di d n ot c o m e ac r o s s as a d ef i c i e n c y. Q ui te t h e o p p o s i te, i t h e lp e d m ai nt ai n t h e ba l a n c e as I p r o g r e s s e d t h r o u g h t h e p ai r i n g. T h e r um by i t s e l f p r ov i d e d t h e swe et n e s s w hi c h, w h e n c o m b i n e d w i t h t h e to aste d c o m p o n e nt s, p r o du c e d a n ex p e r i e n c e of da r k t a nn e d l e at h e r w i t h a ve r y c l as s i c b i t te r n e s s di m e ns i o n.

s e l e c t i n g t h e r i g ht r um c a n h ave a n i m p ac t o n t h e f i n a l r e sult , i nf lu e n c i n g t h e p r of i l e i n a ve r y m e a ni n g f ul way.

A ll t h e n ote s t y p i c a lly as s o c i ate d w i t h swe et n e s s we r e, i n t hi s c as e, au g m e nte d by t h e c of fe e, r e sult i n g i n hi nt s of c o c o a, dr y f r ui t s a n d t a nn e d l e at h e r, c ulm i n at i n g i n a dr y a n d li g ht ex p e r i e n c e t h at i s d ef i ni te ly wo r t h r e p e at i n g.

Phi li p I li B a r ake # GRCi g a r Pai r i n g

Eve n t h o u g h t h e c o c k t ai l l ac ks t h e swe et n e s s f r o m a t y p i c a l O l d Fas hi o n e d,

G o t R u m ? S e p t e mb e r 2 0 2 6 - 5 1

RUM RUM

RUM

RUM

RUM

RUM

Transforming your RUM ideas into reality!

Aged Rums In Bulk For Your Super Premium Brand!

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