"Got Rum?" February 2023

Got Rum? F E B R U A RY 2 0 2 3

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fr o m t h e g ra s s t o yo ur g l a s s , s i n c e 20 01!

COOKING WITH RUM - Angel’s Share - CIGAR & Rum MUSE OF MIXOLOGY - RUM HISTORIAN UNTIL THE BIT TER END - RUM IN THE NEWS THE IMBIBER’S ALMANAC - THE RUM UNIVERSITY® VALENTINE’s SPECIAL

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28 Got Rum R um ? Febru a ry 2023 - 2

Contents

FEBRUARY

2023

5 From The Editor 6-9 T h e A n g e l’ s S h a r e - R u m R e v i e w s 10-13 C OO K ING WI T H RUM 14-19 T HE IM B I B ER ’ S A LM A N A C 20-23 MUSE O F MI X OLOG Y 24-25 T HE RUM UNIVERSI T Y ® LI B R A R Y 28-31 T h e RUM HIS T ORI A N 33-39 UN T IL T HE B I T T ER END 40-43 RUM IN T HE NEWS 48-55 VA LEN T INE ’ s S P E C I A L 56-59 C IG A R a n d RUM PA IRING

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G o t Ru m ? F e b ru a ry 2 0 2 3 - 3

Got

® Rum?

Printed in the U.S.A. A publication of Rum Runner Press, Inc. Hutto, Texas 78634 - U.S.A. Tel/Fax +1 (855) RUM-TIPS © 2023 by Rum Runner Press, Inc. All rights reserved.

February 2023 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.

F RON T C OVER : The Spi ri ted B ouquet INSIDE S P RE A D : Happy Hour For Two

F ROM T HE EDI T OR

Love and Chemistry Did you hear the joke about the biologist and the physicist who went out on a date?

Well, things didn’t work out, there was no chemistry between them!

Joking aside, the field of chemistry is responsible for studying how different substances interact with each other, often resulting in behavioral modifications as well. Let’s take a look at some of the chemical puppeteers that pull our emotional strings behind the curtains: dopamine, serotonin and adrenaline.

Dopamine is a type of monoamine neurotransmitter. It’s made in your brain and acts as a chemical messenger, sending information between nerve cells within your brain and also between your brain and the rest of your body. It has been documented that dopamine levels in the brain increase when you’re in love, resulting in feelings of pleasure. We like these feelings (some suggest we are addicted to them), so we are conditioned to repeat the behaviors that lead to the additional release of dopamine.

Serotonin is another monoamine neurotransmitter. It also carries messages between nerve cells in your central nervous system and throughout your peripheral nervous system. These chemical messages basically tell your body how to work: serotonin plays several roles in your body, including influencing learning, memory, happiness as well as regulating body temperature, sleep, sexual behavior and hunger. Low levels of serotonin are thought to play a role in depression, anxiety, mania and other health conditions.

Adrenaline (aka epinephrine) is a hormone your adrenal glands send through your bloodstream. When you’re suddenly scared, stressed or excited, adrenaline is quickly sent into your body. Adrenaline dilates your pupils, temporarily improving

your vision, it also decreases your sensitivity to pain and increases your heart rate, blood flow and alertness. It is no accident that these are some of the same descriptions people give when asked to define what being in love feels like.

The next time you feel loved, take a few moments to recognize chemistry’s magical hand at play, as your brain mixes, shakes and pours the perfect cocktail of neurotransmitters and hormones, designed to transport you to cloud nine!

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 Ru m ? F e b ru a ry 2 0 2 3 - 5

T HE A NGEL’ S SH A RE

by Paul S e nf t

Ar undel 10 Year Cane 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 R um ? Febru a ry 2023 - 6

D ur ing 202 2, my w i fe and I were v isit ing To r to la, BVI, and found a sh o p of fer ing a var i et y of spir it s, am o ng w hic h we found A r unde l Cane Rum made at t he histo r ic Call wo o d D ist ill er y in To r to la. Unfo r tunate ly, our v isit was to o br i ef to v isit t he dist iller y, but we were happy to f ind t heir r ums and pic k up t his b ot t le as o ne of our s ouvenir s f ro m t he vac at i o n. T he C all wo o d D ist ill er y and sugar c ane p lant at i o n have b e en o p er at ing fo r over 20 0 year s, and t hey p ro duc e r um using juic e f ro m t he sugar c ane t hey grow around t he dist iller y. T he juic e is fer mente d, t hen dist ille d using a p ot st ill t hat p ro duc e s 25 gall o ns of r um a day. T he r um is ag e d in use d oak bar re ls and blende d to 4 0% A BV. Appearance T he b ot t le is a st andard 75 0 ml b ot t le w it h a w hite and b lac k lab e l o n t he f ro nt . T he b ot t le do e s not have a bac k lab e l. Basic info r mat i o n ab out t he r um and t he dist iller y c an b e found o n t he lab e l. T he b ot t le is se c ure d w it h a g o l d p last ic sc rew to p c ap.

T he r um has a pale amb er c o l o r in t he b ot t le t hat li ghtens sli ght ly in t he glas s.

S w ir ling t he r um c reate s a t hin r ing around t he glas s t hat sl ow ly t hic kens b efo re re leasing t wo sl ow m ov ing ser i e s of tear s dow n t he si de of t he glas s b efo re evap o r at ing.

Nose T he aro ma of r um de liver s a st ro ng do se of vanilla and but ter sc otc h up

f ro nt . A s t ho se note s fade, a ve g et al note dr i f t s in w it h a hint of toaste d alm o nds, r o c k f r uit , al o ng w it h ast r ing ent alc o ho l and c har re d oak.

S ipping t he r um b e gins w it h a li ght but ter sc otc h note t hat t r ansfo r ms o n t he mi dpalate into a s avo r y, miner al r ic h ex p er i enc e w it h a hint of ro c k f r uit . T he f lavo r s are mute d and it t ake s t ime to disc over t he addit i o nal note s of ve g et al c ane, toaste d alm o nds, as well as t he li ght oak c har note s I sp ot te d in t he aro ma. T he subt le oak and f r uit f lavo r s mingle w it h t he miner al note s, c reat ing a l ow - key f unk ine s s I woul d ex p e c t f ro m a J amaic an r um. T he se f lavo r s c o nverg e and sw ir l befo re set t ling into a sh o r t , sm ok y, dr y f inish.

Revi ew T his r um int r i gue d me w it h it s subt le f lavo r sequenc e t hat buil ds to a nut t yoak s avo r y ex p er i enc e t hat I di d not ex p e c t to f ind. T here is not hing ro bust ab out t his r um’s f lavo r prof ile, I susp e c t t he bar re ls are over use d and nee ds to b e c har re d again. H owever, it was a t r uly uni que ex p l o r at i o n t hat has pi que d my intere st in w hat t his r um woul d b e like at hi gher pr o of in f re sher c asks. T his p ro duc t is o ne t hat I w ill enj oy shar ing w it h fe ll ow r um af ic i o nado s, and I h o p e t hat if I ever make it bac k to To r to la, I w ill b e able to visit t he dist iller y and t r y t heir ot her of fer ings. I woul d not re c o mm end t his r um fo r c o c k t ail c reato r s it is not dy namic enough and I am to l d A r unde l has ot her pro duc t s t hat are b et ter suite d fo r t hat pur p o se.

@Callwood Rum Distiller y/A r undel Cane Rum

Pa l a t e

G o t Ru m ? F e b ru a ry 2 0 2 3 - 7

T HE A NGEL’ S SH A RE

by Paul S e nf t

Virago 151 Rum It is easy to not ic e t hat t here aren’t many b ot t le s of 151 pro of o n t he she lve s t he se days w hen sho pping at l o c al sto re s. S o, w hen I sp ot te d t his o ne, I t hought it would b e wo r t h evaluat ing sinc e not all 151 r ums are c reate d e qually, r anging f ro m ro bust and f lavo r f ul to ast r ingent alc o h o l t hat o nly ex ist s to bur n o n to p of a t ro pic al c o c k t ail. V ir ag o Spir it s is l o c ate d in R ic hm o nd, V irginia, and pro duc e s and blends a p o r t fo li o of p ro duc t s t hat inc lude r ums, gins, and li queur s. Fo r t heir 151 r um, t hey use fer mente d gr ade A m o las se s as t heir base and dist ill it t w ic e in t heir Charent ais - st y l e al embi c p ot st ill. T he r um is blende d to 75. 5% A BV and b ot t le d fo r dist r ibut i o n.

Appearance T he r um c o me s in a sho r t ne c ke d 75 0 ml b ot t le and has blac k, w hite, and silver labe ls. T he wo o den c ap ho lds a sy nt het ic c o r k and is se c ure d to t he b ot t le w it h a t r ansparent se c ur it y w r ap.

S w ir ling t he c lear r um c reate s a t hin band t hat o nly t hic kens sli ght ly b efo re re leasing a single wave of le gs b efo re evap o r at ing and leaving a r ing of t iny beads ar ound t he glas s.

N o se Pour ing t he r um into t he glas s re lease s a st r o ng aro ma of t ro pic al f r uit . A f ter t he ar o ma set t le d, I dete c te d note s of vanilla, allspic e, w it h a hint of anise and et hano l.

Got R um ? Febru a ry 2023 - 8

Pa l a t e S ipping t he r um and evaluat ing t he aro ma are ver y similar ex p er i enc e s.

T he t ro pic al f r uit note s of banana, papaya, st r aw b er r i e s, and pineapp l e lead, w it h t he f i er y base of t he li qui d enve l o ping t he m out h and c ur ling t he to ngue. T he f lavo r s hit fast and fade sl ow ly, ling er ing o n t he palate fo r quite s o me t ime, leav ing b ehind f r uit y alc o ho l.

Rev i ew H av ing rev i ewe d o ne ot her V ir ag o p ro duc t , I was c ur i ous to se e w here t his o ne to o k me. 151 di d not dis app o int , and I enj oye d t he p ower f ul punc h of f r uit f lavo r s al o ng w it h t he adde d t weaks of vanilla and spic e t hat he lp e d ground t he f lavo r p rof ile.

T he hi gh p ro of limit s t he way it c an b e use d, but it woul d ser ve we ll in punc he s and t ro pic al c o c k t ails t hat c all fo r a hi gh p ro of ingre di ent . A lit t le bit g o e s a l o ng way w it h t his p ro duc t , so ex p er iment c aref ully w hen using it as a f lavo r ag ent in your c o c k t ails.

T his p ro duc t is a s o li d se le c t i o n i f you are l o o k ing fo r a st ro ng spir it w it h an e qually st ro ng f lavo r. J ust use it re sp o nsib ly, and it w ill ser ve you we ll.

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.viragospir its.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 Ru m ? F e b ru a ry 2 0 23 - 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 R um?? Febru Februaary ry 2023 2023 -- 1100

G Goott Ru Rum m?? FFeebbru ruaary ry 22002233 -- 11 11

Cranberr y Rum Shor t Ribs I n g r e d i e n t s: • • • • • • • • • • •

1-1/ 2 l b s . B o n e - i n B e ef S h o r t R i b s ¼ + ¼ t s p. S a l t , ke e p d i v i d e d ¼ t s p. B l a c k Pe p p e r 1 T b s p. A l l - P u r p o s e Fl o u r 1 T b s p. B r o w n S u g a r ¼ t s p. G r o u n d M u s t a r d ½ C. D a r k R u m ¼ C. Wa te r 2 t s p. M i r i n S t y l e S we et C o o k i n g S e a s o n i n g ¾ C. Fr oze n C r a n b e r r i e s 2 t s p. G r a te d L e m o n Z e s t

D i r e c t i o n s ( Pr e p: 2 0 m i n. B a ke: 1 h r. 3 0 m i n.): 1.

Pr e h e a t ove n t o 3 5 0 ° F. P l a c e r i b s i n a g r e a s e d 8 - i n c h s q u a r e b a k i n g d i s h; s p r i n k l e w i t h 1/4 te a s p o o n s a l t a n d p e p p e r. C ove r w i t h a l u m i n u m f o i l a n d b a ke f o r 1 h o u r a n d 3 0 m i n u te s , o r u nt i l te n d e r.

2.

I n a s m a l l s a u c e p a n, c o m b i n e f l o u r, b r o w n s u g a r, m u s t a r d a n d r e m a i n i n g s a l t ; g r a d u a l l y w h i s k i n r u m , wate r a n d M i r i n u nt i l s m o ot h. S t i r i n c r a n b e r r i e s a n d l e m o n ze s t ; b r i n g t o a b o i l. C o o k a n d s t i r u nt i l t h i c ke n e d, a b o u t 2 m i n u te s .

3.

D r a i n r i b s a n d p o u r c r a n b e r r y m i x t u r e ove r r i b s . B a ke f o r a n a d d i t i o n a l 15 m i n u te s , u n c ove r e d. S e r ve s 2 .

P h o t o c r e d i t : o h s n a p l e t s e a t .c o m

Got Got Rum R um?? Febru Februaary ry 2023 2023 -- 1122

Strawberr y And Rum Jelly Roll I n g r e d i e n t s: • •

• • • • • • • •

N o n s t i c k c o o k i n g s p r ay 1 B ox o f B et t y C r o c ke r S u p e r M o i s t W h i te C a ke M i x ( p l u s r e q u i r e d i n g r e d i e nt s: 1 C. Wa te r, 1/ 2 C. Ve g et a b l e O i l a n d 3 Eg g s) 1 s t i c k (8 T b s p.) U n s a l te d B u t te r, r o o m te m p e r a t u r e 4 oz. C r e a m C h e e s e, r o o m te m p e r a t u r e 2 C. C o n f e c t i o n e r s’ S u g a r O n e S m a l l B a g Fr e e ze - D r i e d S t r aw b e r r i e s , a p p r ox . 1. 2 oz. b a g ¼ C. B r o w n S u g a r ¼ C. D a r k R u m Fr e s h S t r aw b e r r i e s f o r g a r n i s h, e i t h e r w h o l e o r sliced Fr e s h M i nt , g a r n i s h

D i r e c t i o n s: 1.

2.

3.

S p e c i a l e q u i p m e nt : a 15 ” x 10 ” j e l l y r o l l p a n P r e h e a t ove n t o 3 5 0 ° F. C o a t a 9 ” x 13 ” b a k i n g p a n w i t h n o n s t i c k c o o k i n g s p r ay.

P r e p a r e t h e c a ke m i x a s d i r e c te d o n t h e b ox ; p o u r t h e b at te r i nt o t h e p r e p a r e d p a n. B a ke u nt i l a c a ke te s te r i n s e r te d i n t h e c e nte r o f t h e c a ke c o m e s o u t c l e a n, a b o u t 3 0 m i n u te s . L et c o o l c o m p l ete l y.

4. M e a nw h i l e, c o m b i n e t h e b u t te r a n d c r e a m c h e e s e i n a b o w l. M i x o n m e d i u m h i g h s p e e d u nt i l c o m b i n e d a n d f l u f f y, a b o u t 2 m i n u te s . R e d u c e t h e s p e e d t o l o w a n d g r a d u a l l y a d d i n t h e c o n f e c t i o n e r s’ s u g a r. I n c r e a s e t h e s p e e d t o m e d i u m h i g h a n d b e a t u nt i l f l u f f y a n d c o m b i n e d, a b o u t 2 m i n u te s .

5. I n a s e p a r a te b o w l, c o m b i n e f r oze n s t r aw b e r r i e s w i t h b r o w n s u g a r. Po u r s o m e o f t h e r u m ove r m i x t u r e a n d s et a s i d e.

6. C r u m b l e t h e c a ke i nt o a l a r g e b o w l. A d d 1/4 c u p o f t h e f r o s t i n g a n d r e m a i n i n g r u m a n d m i x w i t h yo u r h a n d s u nt i l s m o ot h a n d c o m b i n e d, l i ke c a ke d o u g h.

7. L i n e t h e j e l l y r o l l p a n w i t h p l a s t i c w r a p. P u t t h e c a ke d o u g h o n t o p. P l a c e a n ot h e r s h e et o f p l a s t i c w r a p o n t o p o f t h e d o u g h a n d p at t h e m i x t u r e i nt o a n eve n r e c t a n g l e u nt i l i t f i l l s t h e p a n. Tr a n s f e r t h e m i x t u r e i n t h e p l a s t i c o nt o a f l at w o r k s u r f a c e, e n s u r e t h a t t h e s h o r te r s i d e o f t h e p a n i s f a c i n g yo u a n d r o l l o u t j u s t e n o u g h s o t h a t t h e s u r f a c e i s s m o ot h. P r e s s t h e f l at s i d e o f a r u l e r a g a i n s t a l l t h e s i d e s o f t h e d o u g h s o t h ey a r e s t r a i g ht . M a ke s u r e t h e d o u g h m e a s u r e s 10 ” x 15 ”.

8. P u t t h e s t r aw b e r r y m i x t u r e i n a s p i c e g r i n d e r a n d p u l s e u nt i l f i n e l y g r o u n d a n d a d d i t t o t h e b o w l w i t h t h e r e m a i n i n g f r o s t i n g a n d b e at u nt i l c o m b i n e d.

9. Re m ove t h e t o p s h e et o f p l a s t i c w r a p f r o m t h e d o u g h. A d d t h e s t r aw b e r r y f r o s t i n g a n d s p r e a d o u t eve n l y w i t h a s m a l l s p at u l a , l e av i n g a b o u t a 1 1/ 2 i n c h b o r d e r o n t h e s h o r t s i d e f u r t h e s t away f r o m yo u.

10. R o l l t h e d o u g h away f r o m yo u i nt o a j e l l y r o l l s h a p e, u s i n g t h e p l a s t i c t o r o l l t i g ht l y u nt i l i t ’s c ove r e d by t h e p l a s t i c . P l a c e r o l l o nt o a s e r v i n g p l at te r, a d d f r e s h s t r aw b e r r i e s (w h o l e o r s l i c e d) a n d m i nt f o r g a r n i s h. S e r ve c h i l l e d. Y i e l d s 8 -10 s e r v i n g s .

P h o t o c r e d i t : w w w.f a m i l yc i r c l e.c o m

G Goott Ru Rum m?? FFeebbru ruaary ry 22002233 -- 1133

The

I m bi ber’s

Almanac A mont hly gui d e fo r t hir st y exp lo re r s loo king fo r n ew rea son s to r ai se t h eir gl a s se s!

The Imbiber’s Almanac - The Rum University ®

Got R um ? Febru a ry 2023 - 1 4

Pre sent e d by

G o t Ru m ? F e b ru a ry 2 0 2 3 - 1 5

Got R um ? Febru a ry 2023 - 1 6

T he

I m bi ber’s

Almanac

F E B R uary

A re you looking for festive reasons to raise your glass this month?

H ere are a few of them!

Wr ite to us at info@gotr um.c om if we missed any!

FEB 1 I nt e r nat ional G r ui t Day FE B 7

Pi sc o Sour Day

FE B 18

D r ink W in e Day

FE B 2 2 N at ional M a rg a r i t a Day FE B 2 4

Wo r l d Ba r t end e r Day

FE B 25 O p en Tha t Bot t l e Ni ght FE B 27 N a t ional Kahlú a Day

G o t Ru m ? F e b ru a ry 2 0 2 3 - 1 7

Got Rum R um ? Febru a ry 2023 - 1 8

The

I m bi ber’s

Almanac Featured C oc k t ail:

Rum Margarita (Celebrated on Februar y 22) M ak i n g a Rum M a r g a r i t a i s as e asy as m ak i n g a t r adi t i o n a l ( Te qui l a) o n e. H e r e a r e t h e i n g r e di e nt s: • • • • • • •

2 oz. Rum 1 oz. O r a n g e Li qu e ur (C o i nt r e au o r Tr i p l e S e c) o r 1 O z. Fr e s h O r a n g e J ui c e + 2 t s p. Ag ave S y r up 1 oz. Li m e J ui c e, f r e s h ly s qu e eze d 1 t s p. Ag ave S y r up (o pt i o n a l) Ice M a r g a r i t a S a lt (to c o at t h e r i m of t h e g l as s) Li m e We d g e f o r G a r ni s h

D i r e c t i o ns: 1. C o at t h e g l as s r i m w i t h t h e li m e j ui c e a n d di p t h e e d g e of t h e r i m i nto a p l ate w i t h t h e M a r g a r i t a S a lt (o r a ny t y p e of c o a r s e s a lt), t ur ni n g t h e g l as s unt i l t h e e nt i r e r i m i s s a lte d.

2. Fi ll t h e g l as s w i t h i c e.

3. C o m b i n e t h e r um, o r a n g e li qu e ur, li m e j ui c e, a n d a g ave sy r up (o pt i o n a l) i n a c o c k t ai l s h ake r.

4. Ad d i c e a n d s h ake unt i l we ll - m i xe d a n d c hi ll e d.

5. Po ur t h e m a r g a r i t a i nto t h e g l as s f i ll e d w i t h i c e.

6. G a r ni s h w i t h a li m e we d g e a n d e nj oy !

G o t Ru m ? F e b ru a ry 2 0 2 3 - 1 9

TH E M U S E O F MI XOLOGY

by Cr i s D e h l av i

The Espresso Martini Craze I n t h e l ate ‘ 9 0 s a n d e a r ly 2 0 0 0 s, I m ad e Es p r e s s o M a r t i ni s a ll t h e t i m e.

Fl avo r e d vo dkas we r e p l e nt i f ul, a n d eve r y ba r te n d e r h ad hi s / h e r r e c i p e.

I a l ways us e d va ni ll a vo dka i n m i n e, a n d d e p e n di n g o n t h e g u e st a n d t h e i r p r efe r e n c e, I s o m et i m e s ad d e d c r e a m.

T h at t r e n d we nt away, a n d t h o s e of us i n t h e c r af t c o c k t ai l wo r l d s e c r et ly s c of fe d at p e o p l e w h o o r d e r e d t h e m ove r t h e n ex t te n ye a r s. We ll, t h e Es p r e s s o M a r t i ni c r a ze i s bac k i n f ull f o r c e.

I n a D e c e m b e r 2 0 2 2 a r t i c l e, C NN c a ll e d 2 0 2 2 t h e “ Ye a r of t h e Es p r e s s o M a r t i ni.”

Pe r h a p s i t i s o ur d e s i r e f o r n o st a l g i a, b ut I b e li eve t hi s f ad w i ll c o nt i nu e we ll i nto 2 0 2 3 .

M y n a m e i s C r i s D e h l av i a n d I a m a n at i ve of A r i zo n a , b u t h ave l i ve d i n C o l u m b u s , O h i o s i n c e 2 0 0 2 . I j u st to o k o n a n exc i t i n g n ew r o l e a s t h e B r a n d Ed u c ato r f o r C o l u m b u s f o r D i a g e o b r a n d s. I r a n t h e b a r p r o g r a m at “ M ”, of t h e C a m e r o n M i tc h e l l Re st au r a nt g r o u p f r o m 2 0 0 2-2 0 2 0.

I a m c u r r e nt l y t h e V i c e Pr e s i d e nt of C o l u m b u s US BG a n d wa s o n e of t h e f o u n d i n g m e m b e r s of t h e c h a pte r.

I n 2 013 , I at te n d e d t h e r i g o r o u s B . A . R . 5 D ay S p i r i t s C e r t i f i c at i o n a n d h ave b e e n r e c o g n i ze d a s o n e of t h e to p m i xo l o g i st s i n t h e U. S . A . I a m o n e of t h e s e n i o r m a n a g e r s of t h e p r e st i g i o u s a p p r e nt i c e p r o g r a m at Ta l e s of t h e C o c k t a i l a n d wo r k a s a m e nto r to m a ny b a r te n d e r s a r o u n d O h i o.

M y c o nt r i b u t i o n to G ot Ru m? m a g a z i n e w i l l i n c l u d e eve r y t h i n g f r o m r ev i ew s of n at i o n a l c o c k t a i l eve nt s , a r t i c l e s o n m i xo l o g y, g a r n i s h t r e n d s , r e c i p e s a n d te c h n i q u e s , to i nte r v i ew s w i t h s o m e of t h e l e a di n g b a r te n d e r s i n t h e i n d u s t r y.

Got Rum R um ? Fe Febru b ruary a ry 22023 0 2 3 - 20 20

T h e Es p r e s s o M a r t i ni, t r adi t i o n a lly, i s m ad e of vo dka, e s p r e s s o, a n d c of fe e li qu e ur. I t i s t h o u g ht to b e c r e ate d i n t h e ‘ 8 0 s w h e n a m o d e l i n a Lo n d o n ba r r e p o r te dly as ke d f o r a dr i nk t h at wo ul d “ wake h e r up a n d f * *k h e r up.” T h e r e i s n o st a n da r d r e c i p e, as t h e r e i s w i t h c l as s i c s like t h e M a nh at t a n (2-1-2). I f yo u p o ll a d oze n ba r te n d e r s, yo u w i ll g et a d oze n r e c i p e s. A m e r i c a ns a r e a l s o o b s e s s e d w i t h c of fe e, a n d to day yo u c a n f i n d a S t a r b u c ks eve r y few m i l e s a n d l o c a l c of fe e s h o p s b o ast i n g t h at t h e i r o r g a ni c - f r e e t r ad e c of fe e i s t h e b e st i n t h e c i t y.

I a m exc i te d a b o ut t hi s g o - r o un d t r e n d b e c aus e i t i s a b i t di f fe r e nt . B a r te n d e r s a r e eve n m o r e c r e at i ve a n d n ot l o c ke d i nto o n ly us i n g vo dka. I h ave s e e n Es p r e s s o M a r t i ni s us i n g eve r y t hi n g f r o m b o ur b o n to m ezc a l to r um. I a l s o hi g h ly e n c o ur a g e us i n g o r a n g e vo dka; i t ad ds a b r i g ht n e s s yo u d o n’ t g et w i t h

G o t Ru m ? F e b ru a ry 2 0 2 3 - 2 1

Got R um ? Febru a ry 2023 - 2 2

r e g ul a r o r va ni ll a vo dka. C o l d b r ew i s a l s o us e d w h e r e e s p r e s s o i s un avai l a b l e, a n d I h ave a l s o s e e n s o m e f a nt ast i c h o m e m ad e c of fe e li qu e ur s. B i t te r s a r e a g r e at way to ad d ex t r a l aye r s of f l avo r s to o, a n d a to u c h of s a li n e w i ll of te n b r i g hte n t h e c o c k t ai l as we ll. A to u c h of c r e a m i s ni c e i f t h at i s h ow yo u e nj oy yo ur c of fe e b ut s h ak i n g e s p r e s s o w i ll n at ur a lly g i ve t h e c o c k t ai l a li t t l e “ f r ot h,” to o. T h e ad di t i o n of c h o c o l ate a l ways wo r ks w i t h c of fe e, w hi c h c a n b e w i t h sy r up, a li qu e ur, b i t te r s, o r eve n c o o k i e c r um b s o n t h e r i m of t h e g l as s. H e r e i s my f avo r i te r um ve r s i o n - h ave f un w i t h i t a n d b e c r e at i ve! !

RU M ES PR ESSO M A R TINI I n g r e d i e n t s: • • • • •

1. 5 oz. Ag e d J a m ai c a n Rum 1 oz. C of fe e Li qu e ur 1. 5 oz. Es p r e s s o T h r e e das h e s of O r a n g e B i t te r s T h r e e dr o p s S a li n e

D i r e c t i o n s: S h ake we ll w i t h i c e, a n d st r ai n i nto a C o up e (o r M a r t i ni, i f yo u d o n’ t h ave C o up e) g l as s. Z e st a n o r a n g e p e e l ove r t h e to p a n d di s c a r d. G a r ni s h w i t h t h r e e c h o c o l ate - c ove r e d e s p r e s s o b e a n s.

G o t Ru m ? F e b ru a ry 2 0 2 3 - 2 3

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 R um ? Febru a ry 2023 - 2 4

Smoked Mixology

By Headley Sullivan (Pub li s h e r ’s Rev i ew) T h e m i xo l o g y wo r l d i s c o nst a nt ly evo l v i n g a n d S m o ke d C o c k t ai l s t h a nks to t h e c o m b i n at i o n of s c e nt s, t aste, a n d v i su a l ef fe c t s a r e t h e m ai n i n g r e di e nt s i n t h e s e a r c h f o r n ew i d e as a n d i nn ovat i ve te c hni qu e s.

A r e yo u a s k i ll e d m i xo l o g i st , a ba r te n d e r, a c o c k t ai l e nt hus i ast , o r s i m p ly a b e g i nn e r, o r a n ov i c e h o m e ba r te n d e r ? A r e yo u f as c i n ate d by t h e wo r l d of s m o ke d c o c k t ai l s?

G et i nvo l ve d w i t h t hi s b o o k t h at w i ll te ac h yo u to m ake di f fe r e nt k i n ds of dr i nks, g i ve s yo u t h e k n ow - h ow, m ai n te c hni qu e s p lus t h e t i p s a n d t r i c ks yo u n e e d to b e a su c c e s s f ul m i xo l o g i st a n d to b e st s m o ke a p a r t i c ul a r c o c k t ai l.

D o yo u w i s h to i m p r ove h o m e ba r te n di n g s k i ll s a n d e nr i c h yo ur m i xo l o g i st r e p e r to i r e?

Fi n a lly, a n e asy - to - r e ad b o o k to di s c ove r n ew i nte r e st i n g ways to o r d e r a c o c k t ai l o r to d o yo ur c o c k t ai l s e as i ly at yo ur h o m e ba r st at i o n.

A ste p - by - ste p g ui d e t h at w i ll wa lk t h r o u g h eve r y t hi n g yo u n e e d to k n ow a b o ut m ak i n g c o c k t ai l s, s h a r e h ow to b e st p r e p a r e a r e c i p e w i t h t h e r i g ht m e asur e m e nt s a n d e qui p m e nt , i m p r ov i n g yo ur c o c k t ai l - m ak i n g s k i ll s.

Yo u w i ll l e a r n t h e b e st p r e s e nt at i o n c o m e s f r o m us i n g t h e r i g ht to o l s a n d i n g r e di e nt s, t h o s e t h at a r e b ot h i nn ovat i ve a n d ex p e c te d by t h e p at r o n.

T h e r e c i p e s p r e s e nt , m o r e t h a n 5 0 r efe r r e d o n ly to s m o ke d c o c k t ai l s, w i t h a s p e c i f i c s e c t i o n a l s o f o r n o n - a l c o h o li c c o c k t ai l s, w i ll a ll ow yo u to un d e r st a n d t h e f un da m e nt a l te c hni qu e s to c r e ate p e r fe c t a n d s p e c t ac ul a r c o c k t ai l s.

T h e r e w i ll a l s o b e t h e c l as s i c c o c k t ai l s yo u s h o ul d k n ow t h at i s t h e f i r st ste p f o r a ny h o m e ba r te n d e r a n d f o r b ui l di n g a n d ex p e r i m e nt i n g w i t h s m o ke d c o c k t ai l s.

ASIN: B 0 9T N FK NW5 Pub li s h e r : I n d e p e n d e nt ly p ub li s h e d (M a r c h 6 , 2 0 2 2) L a n g u a g e: En g li s h Pa p e r bac k : 10 5 p a g e s IS B N -13: 979 - 87 73 51278 3 I te m We i g ht : 7. 4 o un c e s D i m e ns i o ns: 7. 5 x 0. 24 x 9. 25 i n c h e s

G o t Ru m ? F e b ru a ry 2 0 2 3 - 2 5

Got Got R Rum um?? Fe Febru b ruary a ry 22023 0 2 3 -- 26 26

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 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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w w w.RumCentral.com G Goott Ru Rum m?? FFeebbrru u aarry y 2023 - 27

TH E R U M HISTO R I A N

by M arc o Pi er ini I was b o r n i n 19 5 4 i n a li t t l e tow n i n Tus c a ny (I t a ly) w h e r e I st i ll li ve. I n my yo ut h, I g ot a d e g r e e i n Phi l o s o p hy i n Fl o r e n c e a n d I st u di e d Po li t i c a l S c i e n c e i n M adr i d, b ut my r e a l p as s i o n h as a l ways b e e n H i sto r y a n d t h r o u g h H i sto r y I h ave a l ways t r i e d to un d e r st a n d t h e wo r l d, a n d m e n. Li fe b r o u g ht m e to wo r k i n to ur i s m, eve nt o r g a niz at i o n a n d vo c at i o n a l t r ai ni n g, t h e n, a lr e ady i n my f i f t i e s I di s c ove r e d r um a n d I fe ll i n l ove w i t h i t .

I h ave v i s i te d di st i ll e r i e s, m et r um p e o p l e, at te n d e d r um Fe st i va l s a n d j o i n e d t h e Rum Fa m i ly. I h ave st u di e d to o, b e c aus e Rum i s n ot o n ly a g r e at di st i ll ate, i t ’s a wo r l d.

Pr o du c e d i n s c o r e s of c o unt r i e s, by t h o us a n ds of c o m p a ni e s, w i t h a n ex t r a o r di n a r y va r i et y of a r o m as a n d f l avo r s, i t i s a f as c i n at i n g f i e l d of st u di e s. I b e g a n to un d e r st a n d s o m et hi n g a b o ut su g a r c a n e, fe r m e nt at i o n, di st i ll at i o n, a g e i n g a n d s o o n.

S o o n, I di s c ove r e d t h at r um h as a l s o a te r r i b l e a n d r i c h H i sto r y, m ad e of voya g e s a n d c o n qu e st s, b l o o d a n d swe at , i m p e r i a l f l e et s a n d r evo lut i o ns. I s o o n r e a lize d t h at t hi s H i sto r y d e s e r ve d to b e r e s e a r c h e d p r o p e r ly a n d I d e c i d e d to d evote mys e l f to i t w i t h a ll my p as s i o n a n d w i t h t h e h e lp of t h e bas i c s c h o l a r ly to o l s I h ad l e a r nt dur i n g my o l d uni ve r s i t y ye a r s.

I n 2 017 I p ub li s h e d t h e b o o k “A MERI CA N RUM – A S h o r t H i sto r y of Rum i n E a r ly A m e r i c a” I n 2 019 I b e g a n to r un a B l o g: w w w. t h e r um hi sto r i a n.c o m I n 2 0 2 0, w i t h my s o n C l au di o, I h ave p ub li s h e d a n ew b o o k “ FREN C H RUM – A H i sto r y 16 3 9 -19 0 2 ”.

I a m c ur r e nt ly d o i n g n ew r e s e a r c h o n t h e H i sto r y of Cuba n Rum.

Got Rum R um ? Febru a ry 2023 - 2 8

HISTORY O F C U B A N RUM 8. H A ND B OO K FOR DISTILLERS, SEC OND Pa rt In t h e p rev i o us ar t i c l e of t hi s s e r i e s (H and b o o k fo r D is ti l ler s - Fi r s t Par t, pub li sh e d in t h e J anuar y i s sue of GOT RUM?), I int r o duc e d t h e f ir st par t of t h e C ar ti l la par a A lamb i quer os (H an db o o k fo r di st i ll e r s), awar de d a p r ize in 18 32 by t h e R ea l S o c i edad Ec o no m ic a de am i g o s de es te Pa is (Royal Ec o n o mi c S o c i et y of Fr i e n ds of t hi s C o unt r y).

Fo r new re ade r s, o r fo r t h o s e am o n g o ur re ade r s w h o m ay have fo r g ot te n, I re m e mb e r t hat t h e R ea l S o c i edad had h e l d a p r ize c o nte st fo r t h e b e st p r o p o s als aim e d at p r o m ot in g t h e e c o n o mi c an d s o c ial deve l o p m e nt of t h e i s lan d. In par t i c ular, w hi c h i s w hat inte re st s us t h e m o st , an awar d had b e e n inte n de d fo r t h o s e w h o p re s e nte d a p r o p o s al fo r imp r ov in g t h e p r o duc t i o n of su g ar an d r um.

I t hink it i s wo r t h re p e at in g t hat t r ans lat in g i s neve r s imp l e, eve n b et we e n lan guag e s

like S pani sh an d En g li sh w hi c h, e sp e c ially w h e n it c o m e s to r um an d di st illat i o n, have had a hi sto r y of st r o n g mutual inf lue nc e s. Ac tually, wo r ds of te n have a di f fe r e nt m e anin g d e p e n din g o n t h o s e w h o us e t h e m, an d w h e re an d w h e n t h ey are us e d. In e ar ly 18 0 0 s Cuba, t h ey c all e d r um a g uar d i ente de c aña (su g arc an e bur nin g wate r), r o m o r eve n just a g uar d i ente. M o r e ove r, t h ey m ad e a di st inc t i o n b et we e n l ow d e gre e, c h e ap, c o mm o n a g uar d i ente an d hi g h de g re e, ex p e ns i ve, r ef i n o (r ef in e d).

A s in t h e f ir st par t , I l ef t t h e m o st sp e c i f i c , te c hni c al te r m s in S pani sh t h e f ir st t im e t h ey ap p e ar, gi v in g t h e t r ans lat i o n in b r ac ket s; af te r war ds I w r ote t h e m in t h e En g li sh t r ans lat i o n.

M y dire c t inte r ve nt i o ns we r e ke pt to a minimum, ins e r te d w it hin s quar e b r ac ket s.

N ow, l et ’s re ad.

H A ND BOO K FOR DISTILLERS S e c o n d par t Q . H ow d o yo u r e p l e ni sh t h e m o s to muer to (dun de r) o n t h e f ir st day yo u l o ad t h e wash e s?

A . M i x e qual par t s m o las s e s an d wate r, an d pas s t hi s c a l d o (b r ot h) into t h e st i ll, b o il it fo r a w hi l e, an d t h e n us e it as dun de r.

Q . W ill it t h e n b e us ef ul to us e t hi s b r ot h inste ad of t h e dun d e r ?

A . T hi s c an o nly t ake p lac e w h e n t h e t ask of l o adin g t h e wash b e gins fo r t h e f ir st t im e; fo r to c o nt inu e in t hi s way it wo ul d b e n e c e s s ar y to have a we ll c ove re d st ill o r b o i l e r fo r t hi s p ur p o s e al o n e; an d o n t h e ot h e r han d, t h e sp ir itu o us p o r t i o n t hr ow n in w it h t h e dun d e r wo ul d b e l o st . S o f ar, t h e r efo re, it has b e e n fo un d t hat t h e dun d e r i s ab s o lute ly n e c e s s ar y to c har g e t h e wash, fo r t h e re as o ns m e nt i o n e d ab ove.

[A n d h e re, I have to c o nfe s s I fe lt a bit l o st]

Q . A n d fo r w hat pur p o s e di d t h e us e of ad din g m os to v i vo (li ve wo r t) to t h e wash o n t hi s i s lan d b e c o m e n o r m al?

A . To m ake t h e b r ot h fe r m e nt m o re qui c k ly; alt h o u gh it fe r m e nt s we ll w it h o ut t hi s ad dit i o n; t h e m o st ex p e r i e nc e d di st i ll e r s s ay t hat t h e li ve wo r t m ake s t h e fe r m e nt at i o n m o re ef fe c t i ve. Fo r t h e re st , I c an’ t s e e w hy t h e En gli sh d o n ot us e it , af te r all, t h e li ve wo r t i s n ot hin g m o re t han t h e wash in t h e hi gh e st st ate of fe r m e nt at i o n, an d it s ad dit i o n, I b e li eve, d o e s n ot har m t h e new wash, n o r d o e s any l o s s o c c ur, fo r in t h e di st i llat i o n it re l e as e s it s sp ir it , as we ll as t h e ot h e r in gre di e nt s. O nly o ne t h o u ght o c c ur s, an d t hat i s t hat mi x in g t wo fe r m e nt in g li qui ds i s bad w h e n t h e de g r e e s of fe r m e nt at i o n are une qual. Rum was alre ady m ade o n t h e i s lan d m any t im e s w it h o ut t h e ad dit i o n of li ve wo r t , but n o n e has b e e n c ur i o us to c o mpare t h e r um s. I f ref inin g re m ove s t h e bad t aste t hat dun d e r impar t s to sp ir it s, an d als o t h e bad t aste t hat li ve wo r t m ay impar t to it , t h e n ref inin g w i ll b e t h e re m e dy of all t hi s har m.

Q . W hat are t h e ot h e r advant ag e s of r ef inin g t h e r um?

A . Ref ine d r um s e lls b et te r w h e n it has m o re de gre e s; fewe r t anks are ne e de d; f re i ght c o st s are muc h l owe r ; an d it s e lls m o re qui c k ly.

Q . W hat k in d of st ills are us e d in o ur mills?

A . T h e o l d o ne s are t h e m o st c o mm o n; t h e r e are s eve r al di st i ll e r i e s t hat have c o nt inu o us di st i llat i o n. T h e defe c t s of t h e o l d st i lls ar e we ll k n ow n; t h e defe c t s of t h e c o nt inu o us st ills have alre ady b e e n p o inte d o ut . I t wo ul d b e ve r y advant ag e o us fo r t h e mills w h e re t h e re are t wo o r t hre e st i lls to have t h e m s it t in g o n a f ire share d by all, like t h e reve r b e r ato r y pails of t h e b o i l e r h o us e s; in t hi s way t h ey w i ll wo r k we ll w it h l e s s t han hal f t h e f ue l c o nsum e d dur in g t h e day in t h e s e mill s, I am sp e ak in g of c o nt inu o us di st i llat i o n st ills; t h e wo r k of at l e ast o n e m an wo ul d als o b e s ave d t hr o u gh t hi s m et h o d. T h ey wo ul d gi ve t h e s am e re sult; but t hi s p lan re quire s s o m e p re c aut i o ns,

G o t Ru m ? F e b ru a ry 2 0 2 3 - 2 9

suc h as t hat of f i llin g t h e st i ll w it h wate r w h e n it i s n ot wo r k in g fo r w hateve r r e as o n.

Q. W hi c h i s t h e b e st st i ll?

A . W inte r ’s st i ll, as d e s c r ib e d by Po r te r, i s t h e b e st k n ow n; an d it wo ul d b e hi ghly us ef ul to int r o duc e it in t hi s i s lan d.

Q. W hat ar e it s advant ag e s?

A . T h e re ar e m any, but t h e m ain o ne s are t hat it p r o duc e s r ef in e d r um to w hateve r de g r e e i s d e s ir e d, s i end o la c ar g a d e ba tic i ó n y n o d e a g uar d i ente c o mú n (t h e batc h b e in g n o r m al, fe r m e nte d wash an d n ot a batc h of f ir st di st illat i o n l ow w in e s); it p r o duc e s m o re r um f r o m t h e s am e wash t han any ot h e r st ill; it c o nsum e s lit t l e f u e l; an d it t ake s muc h l e s s t im e t han t h e o l d st i ll s to c o mp l ete it s t ask .

Q. W hat c ar e d o t h e c o i l s of t h e st i lls re quire?

A . T h e c o i l s ar e im m e r s e d in wate r fo r t h e p ur p o s e of c o o lin g it , s o t h e wate r sh o ul d b e r e p l e ni sh e d as of te n as n e c e s s ar y to ke e p it c o o l; w h e r e r unnin g wate r i s n ot c o nst ant ly avai lab l e to c o o l t h e c o il, o n e w i ll f in d it ve r y us ef ul to ke e p it in ve r y lar g e t anks, w hi c h, w h e n f ill e d w it h wate r, w i ll ke e p it c o o l fo r a l o n g t im e.

Q. H ow ar e t h e wash e s di st i ll e d o r bur nt ?

A . T h e st i ll sh o ul d b e f i ll e d t wo t hir ds o r t hre e quar te r s f ull w it h t h e mi x ture, an d t h e h e ad sh o ul d b e we ll p o s it i o ne d, s o t hat t h e evap o r at i o n d o e s n ot e s c ap e at any p o int , an d abun dant h e at sh o ul d b e ap p li e d unt i l it b o i l s, in w hi c h c as e t h e f ire sh o ul d b e r e duc e d to p r eve nt t h e mi x ture f r o m b o i lin g to g et h e r w it h t h e sp ir it s, as hap p e ns w h e n it i s exc e s s i ve; a s l ow f ire, m o nito r e d an d fe d w it h c are, i s su f f i c i e nt to ex t r ac t all t h e sp ir it it c o nt ains f r o m t h e b r ot h.

Q. H ow d o yo u k n ow h ow st r o n g r um i s?

Got R um ? Febru a ry 2023 - 3 0

A . T h e st re n gt h of t h e sp ir it c an b e dete r mine d w it h t h e ai d of a hydr o m ete r ; t hi s inst r um e nt i s a c y lin dr i c al c o lum n of glas s o r s i lve r, 8 to 10 inc h e s l o n g an d 2 line s in diam ete r, w hi c h s e r ve s as an a x i s fo r a sp h e re o ne inc h in diam ete r ; t h e c o lumn i s numb e re d o n a s c al e f r o m 10 to 4 0, an d w h e n p lac e d in t h e r um, it r e m ains f l o at in g an d t h e st r e n gt h of t h e li qu o r i s t hat of t h e de gre e s w hi c h num b e r to uc h e s t h e sur f ac e of t h e li qui d. T h e st r o n g e r t h e sp ir it , t h e l e s s h e av y it i s, an d c o ns e que nt ly t h e m o re t h e hydr o m ete r o r we i ghin g dev i c e c an b e imm e r s e d. T h e r e are s o m e are o m ete r s t hat are p o o r ly adjuste d o r o ut of o r de r b e c aus e t h ey have l o st par t of t h e m e rc ur y, t hi s b e in g t h e ir p r inc ipal ag e nt , o r b e c aus e t h e numb e r in g pap e r has s lip p e d of f ; an d it i s ne c e s s ar y to c h e c k t h e m f re que nt ly.

C o mm o n r um i s suit ab l e to s e ll w h e n it m ake s c o r d o n (c o r d), w hi c h i s a sm all fo am t hat f l o at s o n t h e sur f ac e of t h e li qui d w h e n it i s p lac e d in a glas s an d gi ve n a sm all m ove m e nt; in t hi s c as e it has 2 0 to 2 2 de gre e s o n t h e hydr o m ete r.

Ref ine d r um i s usually s o l d f r o m 2 9 to 3 6 [de gre e s]; but fo r a g o o d r um it i s e n o u g h f r o m 2 9 to 3 0. [ Let us n ow re ad t h e c o ns i de r at i o ns t hat t h e E xaminin g B o ar d refe r re d to t h e g ove r nin g b o di e s of t h e Royal S o c i et y, w hi c h had to m ake t h e f inal ju dgm e nt] D e ar S ir s, t h e H an db o o k fo r m aste r s of su g ar an d fo r di st i ll e r s m ar ke d w it h t h e l et te r A w hi c h was sub mit te d to o ur examinat i o n d o e s n ot f ully c o mp ly w it h t h e rewar ds p r o g r am pub li sh e d by t h e Royal S o c i et y in Fe b r uar y t hi s ye ar. It s m ain o bj e c t i ve s we re un d o ubte dly …

4° an d last: To subj e c t to exac t an d c o stef fe c t i ve r ul e s t h e di st i llin g p r o c e s s.

T h e sp e c i f i c H an db o o k fo r di st i ll e r s ex p lains quite c l e ar ly an d s imp ly t h e b e st ac c e pte d p r ac t i c e s fo r m ak in g r um, but in o ur o p ini o n, it i s ve r y lit t l e b e c aus e it d o e s n ot di s c us s t h e p r inc ip l e s of all t h e

di st illat i o ns, t h e inf lu e nc e t hat t h e h e at an d ot h e r ag e nt s must have o n t h e m, n o r d o e s it s ay any t hin g ab o ut t h e c o n d e ns e r st ills t hat are inst all e d in s o m e mi ll s, s av in g a g re at de al of t im e an d f u e l. O n t h e w h o l e it ap p e ar s to us t hat t h e wo r k we have b e e n inst r uc te d to examin e has n ot f ill e d up t h e w h o l e p ur p o s e of t h e p r o g r am; but t hat it n eve r t h e l e s s c o nt ains m any us ef ul i d e as. It i s w r it te n in lan g uag e suite d to t h e p ur p o s e, an d it s p ub li c at i o n m ay y i e l d s o m e b e n ef it . We ar e t h e r efo re of o p ini o n t hat it sh o ul d b e c o ns i d e r e d wo r t hy of t h e s e c o n d p r ize of fe r e d, an d t hat it s p ub li c at i o n sh o ul d b e p r o p o s e d as c apab l e of m ak in g w i d e sp r e ad m any g o o d p r inc ip l e s am o n g m aste r s of su g ar, an d of s e r v in g as a bas i s fo r ot h e r m o r e ex te ns i ve wo r ks in t h e s am e g e nr e.

T hi s i s o ur o p ini o n, but V. E . an d V. SS. w ill d e c i d e w hat t h ey t hink b e st . L a H avana 15 of N ove mb e r 18 32 – R af ae l O Far r i ll ’ y A r re d o n d o – A nto ni o M ar ía d e Es c ove d o.

T h e H an db o o k fo r D i st i ll e r s e n ds h e r e. I b e li eve t hat t h e f i g ur e s in t h e last answe r ar e c alc ulate d us in g t h e C ar t i e r s c al e, w hi c h m e asure s t h e c o nc e nt r at i o n of alc o h o l mi xe d w it h wate r. T h e inst r um e nt s of m e asure m e nt at t hat t im e we r e c alib r ate d di f fe r e nt ly f r o m to day an d di d n ot have t h e ac c ur ac y w hi c h we t ake fo r gr ante d. M o r e ove r, in o r d e r to m ake an ac c ur ate c alc ulat i o n we sh o ul d k n ow t h e te mp e r ature s of t h e r um s in w hi c h t h e hydr o m ete r was p lac e d (t hanks, Lui s Ayala). A ny ways, w it h t h e l eve l of ap p r ox im at i o n t hat i s su f f i c i e nt fo r us, we c an as sum e t hat t h e C ar t i e r d e g r e e s c o r re sp o n d by an d lar g e to t h e p e r c e nt ag e of alc o h o l by vo lum e – A BV – w hi c h we us e to day. T h e r efo r e, t h e Cuban r um of t hat t im e had a r at h e r l ow al c o h o l c o nte nt .

Eve n t h e ex p e ns i ve Ref in e d r um had a l owe r alc o h o l c o nte nt t han t h e minimum ne c e s s ar y to b e c all e d RUM ac c o r din g to p re s e nt- day Eur o p e an an d US r um r e gulat i o ns, re sp e c t i ve ly 37, 5 an d 4 0 A BV. I ’d like to c o nc lu d e w it h a few r ef l e c t i o ns.

T h e H an db o o k fo r D i st i ll e r s an d t h e awar d of t h e Royal S o c i et y we r e n ot an i s o late d

f ac t , t h e init iat i ve of s o m e p lante r o r e nli ghte ne d inte ll e c tual. O n t h e c o nt r ar y, in t h e c o ntex t of t h e r ap i d e c o n o mi c an d te c hn o l o gi c al gr ow t h of Cuba – s e e t h e s i x t h ar t i c l e of t hi s s e r i e s, “S u g ar, R ac e and G r ow th ” in t h e D e c e mb e r i s sue of “ G ot Rum? ” – t h e inn ovat i o ns an d ex p e r im e nt s aim e d at imp r ov in g t h e qualit y of r um we re num e r o us, an d we ar e g o in g to l o o k at t h e m in t h e nex t ar t i c l e s.

In t h e m e ant im e, t h o u gh, I ’d like to m e nt i o n t hat in 18 31 R am ó n de la S ag r a pub li sh e d in H avana hi s gre at “H is to r ia ec o nó m ic o - p o lític a y es tadís tic a de la is la de C u ba ” ( “A S t at i st i c al, Ec o n o mi c , Po lit i c al H i sto r y of Cuba” ), a f un dam e nt al wo r k fo r t h e stu dy of Cuban e c o n o my, up date d s eve r al t im e s. W h e n h e de als w it h su g arc ane p lant at i o ns, de la S ag r a t ake s fo r gr ante d t hat in (alm o st) all of t h e m t h e re i s at l e ast a st ill an d a sk ill e d di st i ll e r, e mp l oye d an d pai d sp e c i f i c ally to di st i l r um. D e la S agr a als o ref l e c t s up o n t h e l ow e c o n o mi c y i e l d of su g ar c an e p lant at i o ns in g e ne r al an d of c o mm o n r um in par t i c ular : “ Rum m ak in g w it h t h e c ur re nt l ow p r i c e s g e ne r ate s a ve r y l ow p r of it , w hi c h d o e s n ot eve n re ac h 3% an d w hi c h, due to t h e inc re as e in lab o r c o st s d o e s n ot g e ne r ate any at all, unl e s s yo u p r o duc e Ref ine d r um, as a shrewd e nt re p re neur d o e s … In any c as e, t h e p r of it g e ne r ate d by su g ar p lant at i o ns in t h e p re s e nt c irc umst anc e s i s ve r y l ow, b e c aus e eve n 5% o r 7% i s n ot e n o u gh fo r a bus ine s s w hi c h i s b ot h agr i c ultur al an d in dust r ial, w hi c h re quire s t h e inve st m e nt of lar g e c ap it al an d i s ex p o s e d to c o unt l e s s mi s fo r tune s.”

Pr o bab ly t h e st r o n g c o mmit m e nt t hat in t h o s e ye ar s m any p lante r s an d ex p e r t s put into imp r ov in g t h e qualit y of r um de p e n de d o n t h e ne e d to f in d new, m o re p r of it ab l e inc o m e s o urc e s. A n d, as I w r ote in t h e p rev i o us ar t i c l e, t hi s hap p e ne d m o re t han 3 0 ye ar s b efo re D o n Fac un d o B ac ar dí y M as s ó, in 18 6 2, st ar te d to p r o duc e hi s r um in S ant iag o.

M arc o Pi e r ini

G o t Ru m ? F e b ru a ry 2 0 2 3 - 3 1

Unt il The

B IT TER

END Join u s a s we exp lo re t h e f a scinat ing wo r l d of b i t t e r f l avo r s and t h eir ro l e in g a st rono my, mixolo g y and h eal t h.

Pre sent e d by

R um ? Febru a ry 2023 - 3 2 Got Rum

G o t Ru m ? F e b ru a ry 2 0 2 3 - 3 3

Until The

B IT TER

END S c i e n c e h a s c l a s s i f i e d f l avo r s i nt o f i ve m a i n g r o u p s , a s p e r c e i ve d by o u r t o n g u e s . T h e s e g r o u p s a r e: S we et , S o u r, S a l t y, B i t te r a n d - m o s t r e c e nt l y - U m a m i.

M o s t f o o d s a n d b eve r a g e s h ave a c o m b i n at i o n o f f l avo r i n g c o m p o u n d s t h a t g i ve t h e m t h e i r p a r t i c u l a r “ f o o t p r i nt ,” t h a t c a n e n c o m p a s s s eve r a l o f t h e s e f l avo r g r o u p s . T h i s n ew s e r i e s i s d evote d t o t h e B i t te r f l avo r, a n d t o i t s i m p a c t o n o u r eve r yd ay l i f e.

Evo l u t i o n a r y s c i e nt i s t s s u g g e s t t h a t t h e a b i l i t y t o d ete c t b i t te r n e s s evo l ve d a s a way t o p r ote c t

Got Rum R um ? Febru a ry 2023 - 3 4

u s f r o m t ox i c p l a nt s a n d ot h e r s u b s t a n c e s , w h i c h o f te n t a s te b i t te r. A l t h o u g h i t g et s a b a d r a p, b i t te r n e s s c a n b e u s e d t o c r e ate we l l - r o u n d e d a n d d e s i r a b l e f l avo r p a l ate s . Yo u m ay n ot b e awa r e o f i t , b u t b i t te r n e s s i s p r e s e nt i n m a ny o f o u r f avo r i te f o o d s i n c l u d i n g c h o c o l ate, c o f f e e, wine and barrel-aged spirits.

W h a t d o e s t h e w o r d “ B i t t e r ” m e a n?

M e r r i a m - We b s te r d i c t i o n a r y d ef i n e s t h e w o r d b i t te r (w h e n u s e d a s a n a d j e c t i ve) a s: b e i n g , i n d u c i n g , o r m a r ke d by t h e o n e o f t h e f i ve b as i c tas te s e ns a t i o ns t h a t i s p e c u l i a r ly a c r i d , as t r i n g e n t , a n d o f te n d i s a g r e ea b l e a n d c h a r a c te r i s t i c o f c i t r us p e e l s , u ns we e te n e d c o c o a , b l a c k c o f f e e, m a tu r e l ea f y g r e e ns (s u c h as ka l e o r m us ta r d ), o r a l e. T h e o r i g i n o f t h e w o r d g o e s b a c k t o M i d d l e En g l i s h, f r o m O l d En g l i s h b i te r, g o i n g b a c k t o G e r m a n i c *b i t r a (w h e n c e O l d S a xo n & O l d H i g h G e r m a n b i t t a r “ a c r i d - t a s t i n g,” O l d N o r s e b i t r “ b i t i n g, s h a r p” ) a n d *b a i t r a - (w h e n c e G ot h i c b a i t r s “ s h a r p - t a s t i n g ” ), d e r i vat i ve s f r o m t h e b a s e o f *b ī ta n - “ t o b i te.”

H o w D o e s “ B i t t e r ” A c t u a l l y Ta s t e?

B i t te r n e s s i s n e i t h e r s a l t y n o r s o u r, b u t m ay at t i m e s a c c o m p a ny t h e s e f l avo r s e n s a t i o n s .

M a ny p e o p l e a r e i n n a te l y o p p o s e d t o b i t te r f l avo r s , b u t a l i k i n g f o r i t c a n a n d i s a c q u i r e d.

C o m p o u n d s t h a t h ave a n a l k a l i n e p H , s u c h a s b a k i n g s o d a , o f te n h ave a b i t te r f l avo r.

S c i e nt i f i c r e s e a r c h h a s f o u n d t h a t s o m e h u m a n s a r e m o r e s e n s i t i ve t o b i t te r f l avo r s t h a n ot h e r s .1 T h e s e i n d i v i d u a l s a r e r ef e r r e d t o a s “ s u p e r t a s te r s” a n d a r e o f te n o f A s i a n, A f r i c a n, o r S o u t h A m e r i c a n d e s c e nt .

B e i n g a s u p e r t a s te r m ay ex p l a i n w hy s o m e i n d i v i d u a l s f i n d t h e f l avo r o f ve g et a b l e s h i g h l y d i s a g r e e a b l e. M o s t ve g et a b l e s c o nt a i n a t l e a s t s o m e b i t te r n e s s , e s p e c i a l l y w h e n r aw.

B i t t e r Fo o d s D a r k , l e a f y g r e e n s a r e we l l k n o w n f o r t h e i r b i t te r f l avo r. G r e e n l e a f y ve g et a b l e s o f te n i n c r e a s e i n b i t te r n e s s a s t h ey m a t u r e. Fo r t h i s r e a s o n, m a ny p e o p l e p r ef e r te n d e r yo u n g g r e e n s t o t h e i r m o r e m a t u r e - a n d b i t te rc o u nte r p a r t s . B i t te r g r e e n ve g et a b l e s i n c l u d e k a l e, d a n d e l i o n g r e e n s a n d b r o c c o l i.

C o c o a i s a n ot h e r f o o d t h a t i s e n j oye d f o r i t s b i t te r f l avo r. P u r e c o c o a h a s a d i s t i n c t b i t te r n e s s , w h i c h c a n b e u s e d t o b a l a n c e f l avo r s l i ke s we et o r s p i c y i n o t h e r f o o d s .

A d d i n g s u g a r a n d c r e a m t o c o c o a s i g n i f i c a nt l y r e d u c e s i t s b i t te r n e s s , m a k i n g i t m o r e p a l at a b l e.

L i kew i s e, b l a c k c o f f e e c a n b e q u i te b i t te r.

Although sugar and cream can be added to r e d u c e t h e b i t te r n e s s , m a ny g r o w t o e n j oy t h e s h a r p f l avo r o f b l a c k c o f f e e. T h e t y p e o f b e a n a n d t h e u n i q u e r o a s t i n g m et h o d w i l l a l s o i m p a c t c o f f e e’s l eve l o f b i t te r n e s s .

C i t r u s p e e l s a r e we l l k n o w n f o r i t s b i t te r n e s s , m o s t o f w h i c h r e s i d e s i n t h e w h i te p i t h. A s w i t h m o s t b i t te r f l avo r s , i t c a n b e u n d e s i r a b l e o n i t s o w n, b u t w h e n c o m b i n e d w i t h ot h e r f l avo r e l e m e nt s , i t c a n p r ov i d e d i m e n s i o n a n d b a l a n c e. O t h e r f r u i t s a n d ve g et a b l e s t h at m ay p r ov i d e b i t te r f l avo r s m ay i n c l u d e g r a p ef r u i t , b i t te r m e l o n, m u s t a r d g r e e n s , a n d o l i ve s .

B eve r a g e s s u c h a s t o n i c wate r, b i t te r s , a n d m ate te a a r e a l l a l s o c o n s i d e r e d b i t te r. B ef o r e s hy i n g away f r o m b i t te r i n g r e d i e nt s i n t h e f u t u r e, ex p l o r e h o w t h ey c a n b e c o m b i n e d w i t h c o m p l i m e nt a r y t a s te s t o b u i l d a c o m p l ex a n d e n j oya b l e f l avo r p r o f i l e.

J o i n u s , a s we ex p l o r e t h e w o n d e r f u l w o r l d o f B i t te r a n d B i t te r n e s s!

G o t Ru m ? F e b ru a ry 2 0 2 3 - 3 5

Until The

B IT TER

END Featured Ingredient: Anise Seed Scientific Name: Pimpinella anisum A ni s e i s a n h e r bac e o us a nnu a l p l a nt g r ow i n g to 9 0 c e nt i m et r e s (3 fe et) o r m o r e.

T h e l e ave s at t h e bas e of t h e p l a nt a r e s i m p l e, 1– 5 c m (3 ⁄ 8 – 2 i n c h e s) l o n g a n d s h a ll ow ly l o b e d, w hi l e l e ave s hi g h e r o n t h e ste m s a r e fe at h e r y p i nn ate, di v i d e d i nto num e r o us s m a ll l e af l et s. T h e f l owe r s a r e e i t h e r w hi te o r ye ll ow, a p p r ox i m ate ly 3 m i lli m et r e s (1 ⁄ 8 i n) i n di a m ete r, p r o du c e d i n d e ns e um b e l s. T h e f r ui t i s a n o b l o n g dr y s c hizo c a r p, 3 – 6 m m (1 ⁄ 8 –1 ⁄ 4 i n) l o n g, usu a lly c a ll e d “a ni s e e d ”.

We ste r n c ui s i n e s h ave l o n g us e d a ni s e to f l avo r di s h e s, dr i nks, a n d c a n di e s.

T h e wo r d i s us e d f o r b ot h t h e s p e c i e s of h e r b a n d i t s li c o r i c e - like f l avo r. T h e m o st p owe r f ul f l avo r c o m p o n e nt of t h e e s s e nt i a l o i l of a ni s e, a n et h o l e, i s f o un d i n b ot h a ni s e a n d a n unr e l ate d s p i c e i n di g e n o us to n o r t h e r n C hi n a c a ll e d st a r a ni s e (I lli c i um ve r um) w i d e ly us e d i n S o ut h A s i a n, S o ut h e ast A s i a n a n d E ast A s i a n di s h e s.

S t a r a ni s e i s c o ns i d e r a b ly l e s s ex p e ns i ve to p r o du c e a n d h as g r adu a lly di s p l ac e d P. a ni sum i n We ste r n m a r ket s. W hi l e f o r m e r ly p r o du c e d i n l a r g e r qu a nt i t i e s, by 19 9 9 wo r l d p r o du c t i o n of t h e e s s e nt i a l o i l of a ni s e was o n ly 8 to ns, c o m p a r e d to 4 0 0 to ns of st a r a ni s e.

(S o u r c e: ht t p s: // w w w.w i k i p e d i a .c o m)

D i d Yo u K n ow T h a t . . .

• •

I t i m p r ove s di g e st i o n I t ’s a nt i m i c r o b i a l

Got Rum R um ? Febru a ry 2023 - 3 6

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I t r e du c e s m e n o p aus a l h ot f l as h e s I t ai ds o r a l h e a lt h I t h as a nt i v i r a l ef fe c t s I t f i g ht s c a n di da I t ’s a n a nt i - i nf l a m m ato r y a n d p r ov i d e s p ai n r e li ef I t h e lp s m i g r ai n e s a n d h e adac h e s I t r e li eve s li c e a n d s c a b i e s I t k i ll s f un g us I t r e li eve s n aus e a I t i n c r e as e s s ex dr i ve I t h e lp s b r o n c hi a l i r r i t at i o n a n d ast hm a

Wa r ni n g s: W hi l e a ni s e s e e d h as m a ny b e n ef i t s, i t ’s i m p o r t a nt to n ote t h at hi g h d o s e s of t h e e s s e nt i a l o i l a r e tox i c du e to i t s n a r c ot i c p r o p e r t i e s. A ni s e s e e d i s s afe w h e n u s e d i n s m a ll d o s e s. I n g e st i n g l a r g e a m o unt s of t h e s e e d c a n c aus e c o nv ul s i o ns, n a r c o s i s, c i r c ul ato r y p r o b l e m s a n d eve n c o m a. Ad di t i o n a lly, w h e n us e d i m p r o p e r ly, s e izur e s, p a r a lys i s, l ac k of c l a r i t y a n d ot h e r m e nt a l p r o b l e m s m ay o c c ur. A l ways c o nsult a c e r t i f i e d h e r ba li st , n at ur o p at hi c d o c to r o r h e a lt h c a r e p r ac t i t i o n e r b ef o r e us i n g o r adm i ni ste r i n g a ni s e s e e d a n d o i l.

(S o ur c e: w w w.t h e a lte r n at i ve dai ly.c o m)

G o t Ru m ? F e b ru a ry 2 0 2 3 - 3 7

Until The

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END Featured Bitters Recipe: Orange Bitters U n d o ubte dly, A n g o st ur a B i t te r s (fe at ur e d l ast m o nt h) a r e t h e m o st p o p ul a r b i t te r s us e d a r o un d t h e wo r l d, f o ll owe d by O r a n g e B i t te r s. T h e v i b r a nt , c i t r usy, a n d evo k i n g f l avo r s i n O r a n g e B i t te r s c a n e as i ly ad d d e pt h a n d c o m p l ex i t y w i t h j ust a few dr o p s.

H e r e’s a n o r a n g e b i t te r s r e c i p e t h at wo r ks w i t h a lm o st a ny c o c k t ai l.

I n g r e di e nt s: • • • • • • •

1 Cup of 151 W hi te Rum o r 10 0 + p r o of g r ai n a l c o h o l Z e st of 3 to 4 Fr e s h O r a n g e s 1/ 2 t s p. C a r away S e e ds 1 t s p. G e nt i a n Ro ot 1/ 2 t s p. C l ove s 1 S t a r A ni s e 1/ 2 t s p. A ni s e S e e d

D i r e c t i o ns: S p li t t h e a l c o h o l i nto t wo di f fe r e nt i nf us i o n j a r s. Pl ac e t h e o r a n g e ze st i nto o n e, a n d t h e r e st of t h e i n g r e di e nt s i nto t h e ot h e r.

Ke e p t h e o r a n g e b ot t l e d f o r t wo to t h r e e days a n d t h e ot h e r i n g r e di e nt s b ot t l e d f o r f o ur to s i x . C h e c k t h e s c e nt st r e n g t h eve r y day o r s o, t h e n f i lte r t h e s o li ds o ut w h e n t h ey ’r e r e ady. Tr a ns fe r b ot h i nf us i o ns i nto o n e dr o p p e r b ot t l e Yo u c a n ex p e r i m e nt w i t h a 5 0 / 5 0 b l e n d f i r st , t h e n i n c r e as e t h e o r a n g e o r s p i c e i nf us i o n to sui t yo ur t aste p r efe r e n c e.

Got R um ? Febru a ry 2023 - 3 8

G o t Ru m ? F e b ru a ry 2 0 2 3 - 3 9

R u m i n t h e n ew s

by M ike Kun et ka

C R U Z A N & CA P TA IN MO RG A N

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 R um ? Febru a ry 2023 - 4 0

A c c o r d i n g t o t h e S t . T h o m a s S o u r c e, t w o o f t h e U. S .

V i r g i n I s l a n d ’s b i g g e s t r u m p r o d u c e r s , D i a g e o’s C a p t a i n M o r g a n a n d B e a m S u n t o r y ’s C r u z a n , r e a c h e d a s e t t l e m e n t i n a l a w s u i t i nvo l v i n g p r o p e r t y d a m a g i n g et h a n o l f u m e f u n g u s . L a w ye r s r e p r e s e n t i n g p e o p l e a f f e c t e d by t h e f u n g u s s a i d t h e r u m t i t a n s agreed to a cash settlement on December 29th.

The scientif ic name for this fungus is Baudoinia c o m p n i a c e n s i s . I t i s a l s o k n o w n a s w h i s key f u n g u s or rum fungus and tends to colonize in places with a i r b o r n e a l c o h o l l i ke t h e e t h a n o l f u m e s p r o d u c e d when aging spirits. It is black and sooty and can s o m e t i m e s s p r e a d m i l e s a w ay f r o m t h e b a r r e l s w h e r e the aging occurs. The complaints about the fungus s t a r t e d i n 2 013 a n d a ye a r l a t e r a l a w s u i t b e g a n w i t h b o t h D i a g e o a n d C r u z a n . A n a t t o r n ey f o r S t .

C r o i x r e s i d e n t s , Wa r r e n B u r n s s a i d , “ T h ey d i s p u t e a l l t h e f a c t s t h a t w e’ ve a l l e g e d , a s yo u’d ex p e c t t h e m t o. W h e n a l l i s s a i d a n d d o n e, t h e s e t t l e m e n t w i l l a p p r o a c h , h o p e f u l l y, n e a r l y $10 m i l l i o n .” A f i n a l hearing on the settlement was scheduled for March 30, when a judge will rule whether the settlement i s f a i r. h t t p s: // w w w.c r u z a n r u m .c o m / , h t t p s: // w w w. c a p t a i n m o r g a n .c o m /

D I AG E O & D ON PA PA Diageo has announced it has reached an agreement t o a c q u i r e D o n Pa p a R u m , a s u p e r- p r e m i u m , d a r k r u m f r o m t h e P h i l i p p i n e s . T h e u p f r o nt c o n s i d e r a t i o n i s € 2 6 0 m i l l i o n w i t h a f u r t h e r p o t e nt i a l c o n s i d e r a t i o n o f u p t o €17 7. 5 m i l l i o n t h r o u g h t o 2 0 2 8 , s u b j e c t t o p e r f o r m a n c e, r e f l e c t i n g t h e b r a n d ’s c u r r e nt g r o w t h p o t e n t i a l . L a u n c h e d i n 2 012 by e nt r e p r e n e u r S t e p h e n C a r r o l l , t o g et h e r w i t h A n d r e w J o h n G a r c i a , D o n Pa p a R u m i s c u r r e nt l y ava i l a b l e i n 3 0 c o u nt r i e s , w i t h Fr a n c e, G e r m a ny a n d I t a l y b e i n g i t s l a r g e s t m a r ke t s .

D o n Pa p a R u m h a s a u n i q u e f l avo r p r o f i l e, h i g h l y d i s t i n c t i ve p a c k a g i n g a n d a n a u t h e nt i c b r a n d s t o r y rooted in the beautiful island of Negros Occidental, k n o w n l o c a l l y a s ‘ S u g a r l a n d i a’. T h e r u m i s d i s t i l l e d and aged on the island in American oak barrels. The combination of the local sugar cane and the oak b a r r e l a g e i n g i n a h o t t r o p i c a l c l i m a t e p r ov i d e s t h e f o u n d a t i o n f o r D o n Pa p a R u m’s l o n g , r i c h - t ex t u r e d f i n i s h , w h i c h c a r r i e s f l avo r s o f va n i l l a , h o n ey, a n d c a n d i e d f r u i t s . J o h n Ke n n e d y, P r e s i d e nt , D i a g e o Eu r o p e a n d I n d i a , c o m m e nt e d: “ We a r e exc i t e d by t h e o p p o r t u n i t y t o b r i n g D o n Pa p a i nt o t h e D i a g e o p o r t f o l i o t o c o m p l e m e nt o u r ex i s t i n g r u m s . T h i s acquisition is in line with our strategy to acquire high g r o w t h b r a n d s w i t h a t t r a c t i ve m a r g i n s t h a t s u p p o r t premiumization, and enables us to par ticipate in the f a s t - g r o w i n g s u p e r- p r e m i u m p l u s s e g m e nt .” S t e p h e n C a r r o l l , Fo u n d e r, D o n Pa p a R u m , c o m m e nt e d: “Diageo has a strong track record of nur turing f o u n d e r- l e d b r a n d s . T h ey b e l i eve i n o u r u n i q u e s t o r y a n d h ave g e n u i n e l y e m b r a c e d o u r b r a n d i d e a . We b e l i eve t h i s a c q u i s i t i o n i s a g r e a t o p p o r t u n i t y t o t a ke D o n Pa p a i n t o t h e n ex t exc i t i n g c h a p t e r o f i t s d eve l o p m e n t . ” S t e p h e n C a r r o l l w i l l r e m a i n i nvo l ve d with the brand, working alongside Diageo to build on D o n Pa p a R u m’s g r o w t h p o t e nt i a l. T h e a c q u i s i t i o n w i l l b e f u n d e d t h r o u g h ex i s t i n g c a s h r e s e r ve s a n d i s ex p e c t e d t o c l o s e i n t h e f i r s t h a l f o f 2 0 2 3 . h t t p s: // w w w.d i a g e o.c o m /, h t t p s: // w w w.d o n p a p a r u m .c o m / B RO W N FO R M A N & D I PLOM ATICO B r o w n ‑ Fo r m a n C o r p o r a t i o n a n n o u n c e d l a s t m o n t h t h a t i t h a s c o m p l et e d i t s a c q u i s i t i o n o f t h e D i p l o m á t i c o R u m b r a n d a n d r e l a t e d a s s et s f r o m D e s t i l l e r s U n i t e d G r o u p S . L . (S p a i n). T h e c o m p a ny a n n o u n c e d i t s a g r e e m e nt t o p u r c h a s e t h e b r a n d i n O c t o b e r 2 0 2 2 , g i v i n g B r o w n ‑ Fo r m a n a n e nt r y i n t o t h e g r o w i n g s u p e r- p r e m i u m+ r u m c a t e g o r y. “ B r o w n ‑ Fo r m a n’s s u p e r- p r e m i u m p o r t f o l i o c o nt i n u e s g r o w i n g t o m e et t h e p r e f e r e n c e s o f g l o b a l s p i r i t s c o n s u m e r s ,” s a i d L a w s o n W h i t i n g , P r e s i d e nt a n d C EO, B r o w n ‑ Fo r m a n . “ To d ay, we’r e p l e a s e d t o o f f i c i a l l y we l c o m e m o r e t h a n 10 0 n e w e m p l oye e s t o B r o w n ‑ Fo r m a n a s we c l o s e o n o u r a c q u i s i t i o n o f the Diplomático Rum family of brands, and add the N o. 1 s u p e r- p r e m i u m a n d u l t r a - p r e m i u m r u m t o o u r p o r t f o l i o.” A s p a r t o f t h e a c q u i s i t i o n , B r o w n ‑ Fo r m a n added an aging, bottling, and shipping production f a c i l i t y l o c a t e d i n Pa n a m a t o t h e c o m p a ny. D e s t i l l e r s U n i t e d G r o u p S . L . w i l l c o nt i n u e t o p r o d u c e a n d a g e t h e u n i q u e, c a r e f u l l y - c r a f t e d, a n d c o m p l ex

Diplomático Rum in their original distiller y at the foot of the Andes mountains. Diplomático R u m , d i s t r i b u t e d i n m o r e t h a n 10 0 c o u n t r i e s , i s a s u p e r- p r e m i u m r u m f r o m Ve n e z u e l a . D i p l o m á t i c o R u m c o n s i s t s o f t h r e e r a n g e s o f c o m p l ex r u m s , i n c l u d i n g t h e Tr a d i t i o n a l R a n g e, P r e s t i g e R a n g e, a n d D i s t i l l e r y C o l l e c t i o n . I n 2 018 , D i p l o m á t i c o w a s a w a r d e d W i n e En t h u s i a s t ’s p r e s t i g i o u s “ S p i r i t B r a n d o f t h e Ye a r,” t h e f i r s t - eve r r u m t o w i n i n t h i s c a t e g o r y. Fo r m o r e t h a n 15 0 ye a r s , B r o w n ‑ Fo r m a n C o r p o r a t i o n h a s e n r i c h e d t h e ex p e r i e n c e o f l i f e by r e s p o n s i b l y b u i l d i n g f i n e q u a l i t y b eve r a g e alcohol brands. Diplomatico will be its first rum b r a n d. B r o w n ‑ Fo r m a n’s b r a n d s a r e s u p p o r t e d by a p p r ox i m a t e l y 5 , 2 0 0 e m p l oye e s g l o b a l l y a n d s o l d i n m o r e t h a n 170 c o u n t r i e s w o r l d w i d e. h t t p s: // w w w. b r o w n - f o r m a n .c o m / , h t t p s: //r o n d i p l o m a t i c o.c o m / W O R TH Y PA RY & H A L F MOON R E SO R T J a m a i c a n r u m p r o d u c e r Wo r t hy Pa r k a n d M o nt e g o B ay r e s o r t H a l f M o o n h ave p a r t n e r e d t o c r e a t e a p r o p r i e t a r y r u m b l e n d. T h e S p e c i a l B a r r e l s e r i e s , p r o d u c e d exc l u s i ve l y f o r H a l f M o o n a n d i t s g u e s t s , i s s e l e c t e d f r o m a c a s k a g e d 14 ye a r s , c r a f t e d with entirely local ingredients and distilled using t h e a r t i s a n a l p o t m e t h o d. T h e r u m i s s a i d t o b e o f exc e p t i o n a l q u a l i t y, h i g h l i g h t i n g t h e b e s t o f J a m a i c a , w h i c h i s i n ke e p i n g w i t h t h e H a l f M o o n b r a n d. I n t e r m s o f g u e s t ex p e r i e n c e, H a l f M o o n o f f e r s a r u m tasting for imbibers to compare the limited- edition Wo r t hy Pa r k r u m o f w h i c h t h e r e a r e o n l y 3 0 6 b o t t l e s w i t h o t h e r Wo r t hy Pa r k b l e n d s , a s w e l l a s va r i o u s p r o d u c e r s f r o m t h e i s l a n d. O p e r a t i o n s D i r e c t o r a t H a l f M o o n , G i o r g i o R u s c o n i t o l d Fo r b e s M a g a z i n e’s J i l l i a n D a r a t h a t t h e r u m s e l e c t i o n w a s m a d e by t h e S t e u a r t f a m i l y, o n e o f t h e t h r e e o w n e r s o f H a l f M o o n .

C o m m e n t i n g o n t h e a s s o c i a t i o n w i t h Wo r t hy Pa r k , R u s c o n i s ay s , “ c o n s i d e r i n g J a m a i c a’s l e g a c y a s o n e of the best rum producers, and in our opinion, the b e s t , t h e n ex t s t e p f o r H a l f M o o n w a s t o e s t a b l i s h a p a r t n e r s h i p t h a t w o u l d m a n i f e s t a u n i q u e ex p e r i e n c e f o r o u r g u e s t s ”. H e e m p h a s i z e d t h a t t h i s p a r t n e r s h i p w i t h Wo r t hy Pa r k , o n e o f t h e o l d e s t c o n t i n u a l l y operating Jamaican distiller y located in the hear t of L l u i d a s Va l e i n S t C a t h e r i n e, r e p r e s e n t s H a l f M o o n’s continued ef for ts to suppor t local. Continuing, R u s c o n i a r g u e s t h a t Wo r t hy Pa r k i s t h e o n l y d i s t i l l e r y in Jamaica that uses solely Jamaican ingredients.

The rum label was created using ar t work, which h a n g s i n L e s t e r ’s B a r a t H a l f M o o n , p a i n t e d by M i c h a e l L e s t e r, a Po l i s h s a i l o r w h o m a d e M o n t e g o B ay h i s h o m e i n 19 5 3 . T h e p a i n t i n g , J u n k a n o o, i s o n e o f m a ny t h a t h a n g o n t h e w a l l s a t H a l f M o o n , k n o w n a s t h e l a r g e s t p r i va t e c o l l e c t o r o f h i s a r t . h t t p s: // w o r t hy p a r ke s t a t e.c o m /, h t t p s: // w w w. h a l f m o o n . com/ KOLOA R U M & t h e OA K L A N D R A I D E R S H a w a i i ’s a w a r d - w i n n i n g Ko l o a R u m C o m p a ny h a s p a r t n e r e d w i t h t h e L a s Ve g a s R a i d e r s i n c r e a t i n g a l i m i t e d - e d i t i o n K a u a i Re s e r ve F i ve -Ye a r S i n g l e B a r r e l A g e d R u m w i t h c o m m e m o r a t i ve b o t t l e a n d

G o t Ru m ? F e b ru a ry 2 0 2 3 - 4 1

b ox , h o n o r i n g t h e 4 5 t h a n n i ve r s a r y o f t h e t e a m’s h i s t o r i c f i r s t Wo r l d C h a m p i o n s h i p t h a t r e s u l t e d f r o m a 3 2-14 w i n ove r M i n n e s o t a o n J a n u a r y 9, 197 7. S i n c e 2 0 21, Ko l o a R u m C o m p a ny h a s b e e n “ T h e O f f i c i a l U l t r a - P r e m i u m R u m o f t h e L a s Ve g a s R a i d e r s .”

O n S a t u r d ay, J a n . 7, a p r e s e nt a t i o n w a s h e l d a t Allegiant Stadium during pre - game festivities as the L a s Ve g a s R a i d e r s t o o k o n K a n s a s C i t y. T h e p r e game presentation featured Christian Howard, Vice P r e s i d e n t o f C o r p o r a t e Pa r t n e r s h i p s f o r t h e L a s Ve g a s R a i d e r s , a l o n g s i d e B o b G u nt e r, Ko l o a R u m C o m p a ny p r e s i d e n t a n d C EO a n d Fr a n k K i b b i s h , Re g i o n a l S a l e s M a n a g e r o f Ko l o a R u m C o m p a ny. To g e t h e r, t h ey u nve i l e d t h e o f f i c i a l c o m m e m o r a t i ve b o t t l e t o s e l e c t R a i d e r s A l u m n i w h o p l aye d i n t h e c h a m p i o n s h i p g a m e a n d t o t h e t h o u s a n d s o f f a n s i n a t t e n d a n c e.

Only 300 Single - Barrel bottles will be sold and are ava i l a b l e exc l u s i ve l y i n t h e s t a t e o f N eva d a . “A s t h e O f f i c i a l P r e m i u m R u m o f t h e L a s Ve g a s R a i d e r s , w e’r e honored to par tner with this legendar y organization i n c r e a t i n g t h i s s p e c i a l c o m m e m o r a t i ve b o t t l e, c e l e b r a t i n g t h e 4 5 t h a n n i ve r s a r y o f t h e i r h i s t o r i c Wo r l d C h a m p i o n s h i p w i n ,” s a i d G u nt e r. “ T h i s exc i t i n g c o l l a b o r a t i o n m a r ks o u r f i r s t c o m m e m o r a t i ve p r o d u c t r e l e a s e a n d we’r e h a p py t h a t we c a n b r i n g T h e S p i r i t o f A l o h a t o R a i d e r s f a n s o n t h e n i nt h i s l a n d.” R a i d e r s President, Sandra Douglass Morgan said “The Raiders t h a n k t h e Ko l o a R u m C o m p a ny f o r r e c o g n i z i n g a n d h o n o r i n g o u r f i r s t o f t h r e e Wo r l d C h a m p i o n s h i p v i c t o r i e s w i t h t h i s c o m m e m o r a t i ve p r o d u c t r e l e a s e.

We l o o k f o r w a r d t o c o nt i n u i n g t o p a r t n e r w i t h Ko l o a t o c e l e b r a t e t h e r i c h h i s t o r y o f t h e S i l ve r a n d B l a c k . h t t p s: // ko l o a r u m .c o m GOSLINGS R U M & WA IT ROS E STO R E S B r i t i s h g r o c e r Wa i t r o s e c u s t o m e r s c a n n o w e a s i l y d i s c ove r o n e o f t h e w o r l d ’s m o s t r e n o w n e d r u m c o c k t a i l s w i t h o u t h av i n g t o m i x i t t h e m s e l ve s . N o w o n s a l e a t t h e s u p e r m a r ket , G o s l i n g s R u m h a s l a u n c h e d i t s D a r k ‘ n S t o r my i n a c o nve n i e nt r e a d y - t o - d r i n k c a n .

A t r u e t a s t e o f B e r m u d a , i t ’s t h e g e n u i n e c o c k t a i l p r ov i d i n g a c o m b i n a t i o n o f G o s l i n g s B l a c k S e a l R u m a n d G o s l i n g s S t o r my G i n g e r B e e r. T h e n a m e i s s a i d t o h ave o r i g i n a t e d w h e n a n o l d s a l t o b s e r ve d t h a t the rum f loating on top of the ginger beer was the “color of a cloud only a fool or a dead man would sail under ” The famous, one - of-a-kind rum cocktail is now ava i l a b l e i n s l e e k a n d c o nve n i e nt c a n s . J o h n V i n e, s p i r i t b u ye r a t Wa i t r o s e, t o l d Wa l e s O n l i n e “ G o s l i n g s R u m D a r k ‘ n S t o r my i s a w o r l d - r e n o w n e d a n d m u c h l ove d c o c k t a i l. T h e n e w c o nve n i e nt 2 5 0 m l c a n w i l l f u r t h e r s t r e n g t h e n o u r exc i t i n g , s u p e r- p r e m i u m r e a d y t o - d r i n k o f f e r i n g . P r ov i d i n g a b s o l u t e a u t h e n t i c i t y, p r ove n a n c e a n d r e a l r u m r e f r e s h m e nt , we’r e c o n f i d e n t it will be a popular line with our discerning customers t h i s s u m m e r a n d b eyo n d.” K i r s t y L ove d ay, f o u n d e r a n d C EO o f L ove D r i n ks , w h i c h i m p o r t s a n d d i s t r i b u t e s t h e G o s l i n g s b r a n d i n t h e U K , s a i d: “ I t ’s a n exc i t i n g t i m e for the rum categor y with increased consumer interest i n t o t h e i n t r i c a c i e s , p r ove n a n c e, p r o d u c t i o n , s e r ve s a n d h e r i t a g e b e h i n d t h e s p i r i t . Fo r l ove r s o f t h e D a r k ‘ n S t o r my o r f o r c o n s u m e r s l o o k i n g t o d i s c ove r w h a t t h e r u m c a t e g o r y h a s t o o f f e r, t h i s l a u n c h i n

Got R um ? Febru a ry 2023 - 4 2

Wa i t r o s e p r ov i d e s t h e m w i t h t h e p e r f e c t s u m m e r s o l u t i o n .” G o s l i n g s i s B e r m u d a’s o l d e s t b u s i n e s s a n d i s c u r r e n t l y r u n by t h e s eve n t h g e n e r a t i o n o f t h e G o s l i n g f a m i l y. G o s l i n g s R u m s a r e B e r m u d a’s n u m b e r o n e ex p o r t . h t t p s: // w w w.g o s l i n g s r u m .c o m /, h t t p s: // w w w.w a i t r o s e.c o m / CA N D E L A & e c o S P I R ITS e c o S PIRI T S h a s a n n o u n c e d p l a n s t o l a u n c h closed loop ser vice in Dominican Republic u n d e r a L i c e n s e d O p e r a t o r A g r e e m e n t w i t h KOI DOMINI C A N A SRL , t h e p r o d u c e r o f C a n d e l a Mamajuana, a premium spiced rum based on a r e c i p e w h i c h i s n a t i ve t o t h e r e g i o n . L i ke o t h e r e c o S PIRI T S i s l a n d m a r ke t s a r o u n d t h e w o r l d , e c o S PIRI T S D o m i n i c a n R e p u b l i c w i l l o p e r a t e a n e c o P L A N T 1. 0 S L i t e, d e p l oy a f l e e t o f O c e a n C o n s e r va t i o n e d i t i o n e c oTOT E s™ a n d w i l l j o i n t h e e c o S PIRI T S O c e a n s P r o g r a m t o f u n d r e m ova l o f w a s t e f r o m m a r i n e e nv i r o n m e n t s . S t a r t i n g i n e a r l y 2 0 2 3 , C a n d e l a w i l l b e t h e f i r s t s p i r i t ava i l a b l e i n e c oTOT E f o r m a t i n t h e D o m i n i c a n Re p u b l i c , t o b e j o i n e d s o o n by o t h e r s p i r i t s p r o d u c e r s p a r t i c i p a t i n g i n t h e e c o S PIRI T S C l i m a t e Pa r t n e r P r o g r a m .

Re s o r t s i n P u n t a C a n a a n d S a n t o D o m i n g o w i l l b e a m o n g t h e f i r s t ve n u e s t o r e c e i ve c l o s e d l o o p s p i r i t s s e r v i c e. M a m a j u a n a , a t r a d i t i o n a l n a t i ve d r i n k o f the Dominican Republic, is a blend of Dominican r u m , n a t u r a l s p i c e s , a n d h o n ey. C a n d e l a , m e a n i n g “ o n f i r e” i n S p a n i s h s l a n g , w a s c r e a t e d i n 2 016 by A l e j a n d r o R u s s o a n d h i s m o t h e r L i l l i a n A r i n ov i c h e, w h o w a n t e d t o c r e a t e t h e f i n e s t ex p r e s s i o n o f t h i s l o c a l d r i n k t o s h a r e w i t h t h e r e s t o f t h e w o r l d.

C l o s e d l o o p d i s t r i b u t i o n i n e c oTOT E f o r m a t w i l l initially star t with the popular tourist area of Punta Cana. This glamorous seaside resor t town, in the e a s t e r n m o s t r e g i o n o f t h e c o u n t r y, b o a s t s a p l e t h o r a o f h o t e l s a n d h o t e l b a r s i n c l u d i n g s eve r a l l u x u r y ve n u e s . C l o s e d l o o p s e r v i c e w i l l n ex t b e m a d e ava i l a b l e t o t h e n a t i o n’s c a p i t a l , S a n t o D o m i n g o, w h i c h i s w e l l k n o w n f o r i t s e n e r g e t i c n i g h t l i f e, L a t i n music, and rum-based drinks. Santo Domingo is t h e l a r g e s t c i t y o f t h e D o m i n i c a n Re p u b l i c a n d t h e b i g g e s t m e t r o p o l i t a n a r e a i n t h e C a r i b b e a n by p o p u l a t i o n . I t i s t h e n a t i o n’s c u l t u r a l , f i n a n c i a l , political, commercial, and industrial center and it a l s o s e r ve s a s t h e c h i e f s e a p o r t o f t h e c o u n t r y, w i t h t h e p o r t h a n d l i n g h e av y p a s s e n g e r a n d f r e i g h t traf fic. Other destinations on the list include La R o m a n a , P u e r t o P l a t a , C a b a r et e, a n d t h e S a m a n á Pe n i n s u l a . A l e j a n d r o R u s s o, C o - f o u n d e r, C a n d e l a M a m a j u a n a s a i d “ We a r e d e l i g h t e d t o b e p a r t n e r i n g w i t h e c o S PIRI T S t o b r i n g c i r c u l a r s p i r i t s s e r v i c e t o t h e D o m i n i c a n Re p u b l i c . We a r e p r o u d t o h ave C a n d e l a M a m a j u a n a , a n a u t h e nt i c D o m i n i c a n p r o d u c t , l e a d t h e w ay i nt o s u s t a i n a b l e b u s i n e s s p r a c t i c e s . We h o p e C a n d e l a M a m a j u a n a b e c o m e s a n ex a m p l e o f e c o - c o n s c i o u s va l u e s a n d s e t s t h e s t a n d a r d s f o r o t h e r b r a n d s t o f o l l o w. We a r e exc i t e d t o b e o p e r a t o r s o f t h e c o u n t r y ’s f i r s t e c o P L A N T, and we look for ward to seeing this closed loop t e c h n o l o g y i n a c t i o n .” w w w.d r i n kc a n d e l a .c o m , w w w. e c o s p i r i t s .g l o b a l .

A NGOST U R A

RON B A R C E LÓ

T h e Tr i n i d a d S u n d ay E x p r e s s r e p o r t e d r e c e nt l y t h a t L a u r e n t S c h u n w i l l b e t h e n e w c h i e f exe c u t i ve o f f i c e o f A n g o s t u r a H o l d i n g s Lt d. P r ev i o u s l y, M r. S c h u n s p e n t 2 8 ye a r s e m p l oye d w i t h Pe r n o d R i c a r d a s t h e C EO o f i t s C a r i b b e a n a n d C e nt r a l American operations, based in Miami, where he was responsible for 30 territories and 40 -plus distributors.

In other news, Angostura announced the launch o f a n e w c a r b o n a t e d b eve r a g e f l avo r, A n g o s t u r a Chill Ginger & bitters, the four th addition to the A n g o s t u r a C h i l l l i n e. T h e o t h e r f l avo r s i n c l u d e Angostura Chill Lemon, Lime & bitters, Angostura Chill Sorrel & bitters and Angostura Chill Blood O r a n g e & b i t t e r s w h i c h a r e c u r r e nt l y ava i l a b l e a c r o s s t h e C A RI C OM a n d A u s t r a l i a . T h e H o u s e o f A n g o s t u r a ®, w h i c h h a s b e e n p r o d u c i n g t h e w o r l d ’s m o s t d i s t i n c t i ve, a n d r e s p e c t e d b i t t e r s s i n c e 18 24 , also of fers the only carbonated sof t drink made w i t h A NGOS T UR A ® a r o m a t i c b i t t e r s .

Angostura® bitters is made with the original c l o s e l y g u a r d e d s e c r et r e c i p e f i r s t d eve l o p e d i n 18 24 by c o m p a ny f o u n d e r, D r. J o h a n n S i e g e r t .

T h e b r a n d i s m a n u f a c t u r e d exc l u s i ve l y i n Tr i n i d a d a n d To b a g o, i n t h e C a r i b b e a n , a n d h o l d s t h e R oya l Wa r r a n t o f A p p o i nt m e nt t o t h e C r o w n f i r s t g r a n t e d t o i t i n 19 5 5 . h t t p s: // w w w. a n g o s t u r a .c o m /

The latest premium release from Barceló is their I m p e r i a l P r e m i u m 4 0 t h A n n i ve r s a r y, a s p e c i a l b l e n d o f B a r c e l ó I m p e r i a l ’s p a s t r e s e r ve s , m a t u r e d i n s e l e c t e d c u t s o f A m e r i c a n o a k a n d Fr e n c h o a k b a r r e l s , b o t h w i t h d i f f e r e nt g r a d e s o f t o a s t , s u b s e q u e nt l y r e s t e d i n Eu r o p e a n va t s . 4 0 t h A n n i ve r s a r y i s t h e r e s u l t o f t h e f i n e s t s p i r i t s d e r i ve d f r o m t h e p r e c i o u s j u i c e o f D o m i n i c a n s u g a r c a n e, a g e d f o r u p t o a d e c a d e in American Oak barrels and then aged t wo more ye a r s i n Fr e n c h o a k b a r r e l s w i t h va r y i n g d e g r e e s o f c a r b o n i z a t i o n . O n c e d o u b l y a g e d , t h e M a s t e r B l e n d e r, g u i d e d by h i s exe r t i n s t i n c t , d e l i b e r a t e l y l e t s t h i s c o m p l ex b l e n d r e s t i n Fr e n c h O a k c o o p e r a t i ve s f o r a n o t h e r t e n ye a r s , t h u s a c h i ev i n g a r u m w i t h ex u b e r a n t organoleptic proper ties. A rum of limited production a n d n u m b e r e d o f o n l y 15 , 0 0 0 b o t t l e s f o r t h e w h o l e world, made especially for the delight of collectors of u n i q u e m o m e n t s . T h e 4 0 t h A n n i ve r s a r y e d i t i o n j o i n s t h r e e I m p e r i a l s i b l i n g s: • I m p e r i a l Po r t o C a s k , m a t u r e d i n a u t h e n t i c Ta w ny 10 p o r t w i n e c a s k s t o p r ov i d e c o m p l ex i t y a n d u n i q u e richness.

• I m p e r i a l P r e m i u m B l e n d, s p e c i a l b l e n d o f o l d B a r c e l ó I m p e r i a l r e s e r ve s , m a t u r e d i n s e l e c t e d A m e r i c a n o a k s t ave s a n d Fr e n c h o a k b a r r i q u e s . I t i s t h e c e l e b r a t i o n o f R o n B a r c e l ó I m p e r i a l ’s l a u n c h .

• I m p e r i a l O ny x , t h e r e s u l t o f t h e f i n e s t s e l e c t i o n o f r u m s a g e d u p t o t e n ye a r s i n o a k b a r r i q u e s w i t h a h i g h t o a s t d e g r e e, s u b s e q u e nt l y f i l t e r e d f r o m r e a l O ny x s t o n e s t o o b t a i n a r u m w i t h i n t e n s e, d e e p n o t e s a n d a u n i q u e c h a r a c t e r. h t t p s: //r o n b a r c e l o. com/

CO PA LLI C o p a l l i S p i r i t s , t h e s a l e s a n d m a r ket i n g a r m o f C o p a l l i R u m , i s s t a r t i n g t h e n e w ye a r o f f w i t h t w o a d d i t i o n s t o i t s exe c u t i ve t e a m . B r i a n B a ke r h a s b e e n n a m e d C h i e f M a r ket i n g O f f i c e r, a n d S c o t t Shaw has been named Head of Sales.

B r i a n B a ke r j o i n s C o p a l l i S p i r i t s b r i n g i n g t w o d e c a d e s o f ex p e r i e n c e i n t h e b eve r a g e a l c o h o l i n d u s t r y. H e h a s b u i l t a t r a c k r e c o r d o f s u c c e s s i n h e l p i n g g l o b a l b r a n d s d r i ve b u s i n e s s g r o w t h u s i n g c o r e va l u e - d r i ve n m a r ket i n g p r i n c i p l e s w h i l e p i o n e e r i n g n e w s a l e s c h a n n e l s . B a ke r h a s h e l d l e a d e r s h i p r o l e s a t M aya c a m a s V i n eya r d s , C h a t e a u M o nt e l e n a a n d J a c ks o n Fa m i l y W i n e s , a s w e l l a s c o n s u l t i n g r o l e s f o r Yo r k G i n a n d C o p a l l i R u m . H e h a s ex t e n s i ve ex p e r i e n c e i n b r a n d management and brand positioning. Scott Shaw b r i n g s d y n a m i c ex p e r i e n c e l eve r a g i n g e nt e r p r i s e w i d e s t r a t e g i e s t o d r i ve s a l e s a n d r eve n u e g r o w t h w i t h i n t h e b eve r a g e a l c o h o l i n d u s t r y. H e a l s o h a s a p r ove n t r a c k r e c o r d o f m a n a g i n g D i s t r i b u t o r relationships. Shaw has held leadership roles with c o m p a n i e s s u c h a s H a p py H o u r D r i n ks C o m p a ny, T h e D u d e s’ B r e w i n g C o m p a ny, Pe r n o d R i c a r d , P r ox i m o S p i r i t s , a n d A n h e u s e r B u s c h I n B ev.

Copalli Rum is a single estate rum, sustainably produced in the hear t of the Rainforest of S o u t h e r n B e l i ze. C r a f t e d a t t h e C o p a l Tr e e D i s t i l l e r y, w h i c h w a s d e s i g n e d t o h ave a s l o w a c a r b o n f o o t p r i nt a s p o s s i b l e, C o p a l l i R u m i s m a d e f r o m o n l y t h r e e i n g r e d i e nt s: o r g a n i c f r e s h p r e s s e d s u g a r c a n e j u i c e, r a i nw a t e r a n d ye a s t . h t t p s: // c o p a l l i r u m .c o m /

LA ZY DODO L a z y D o d o i s o n e o f s eve r a l r u m b r a n d s f r o m M a u r i t i a n p r o d u c e r a n d d i s t r i b u t o r G r ay s . A c c o r d i n g t o t h e R u m Reve l a t i o n s w e b s i t e, G r ay s w a s f o u n d e d i n 19 31. I t ’s p a r t o f Te r r a , a c o m p a ny t h a t g o e s b a c k t o 18 3 8 , w h e n t h e H a r e l f a m i l y b o u g h t t h e B e l l e Vu e s u g a r e s t a t e i n t h e Pa m p l e m o u s s e s d i s t r i c t . T h ey n o w o w n 70 0 0 hectares of land in the nor th of the island, of which 6000 has sugar cane growing on it. The brand name t h ey u s e f o r m o s t o f t h e i r r u m s i s N e w G r ove. Er i c K aye o f H o m e s C ay h a s h a d s eve r a l p r i va t e r e l e a s e s f r o m G r ay s . Re c e n t l y G r ay s a d d e d a n o l d e s t a t e b o t t l i n g to its Lazy Dodo Rum collection, aged for a minimum o f 13 ye a r s . T h e L a z y D o d o XO C h r o n i c l e s h a s b e e n c r e a t e d t o p ay t r i b u t e t o t h e ‘exc e p t i o n a l q u a l i t y ’ o f the local sugar cane fields, the personality of the i s l a n d , a n d t h e l e g a c y o f t h e d o d o. T h e r u m h a s b e e n craf ted from locally produced molasses and is nonc h i l l - f i l t e r e d. I t h a s b e e n a g e d f o r a m i n i m u m o f 13 ye a r s i n a c o m b i n a t i o n o f Fr e n c h o a k , ex- C o g n a c , a n d ex- B o u r b o n c a s k s . T h e n e w b o t t l i n g j o i n s t h e b r a n d ’s s i g n a t u r e L a z y D o d o R u m , a b l e n d m a t u r e d i n Fr e n c h a n d A m e r i c a n o a k f o r u p t o 10 ye a r s . T h e C h r o n i c l e s s e r i e s w i l l r o l l o u t a s i n g l e e s t a t e r u m o n c e a ye a r, w i t h e a c h ex p r e s s i o n s h a r i n g n e w s t o r i e s o f t h e d o d o i n r e m e m b r a n c e o f M a u r i t i u s’ n a t i o n a l sy m b o l a n d t h e i s l a n d ’s ‘ t r u e n a t i ve’. h t t p s: //g r ay s . m u /a c t i v i t i e s /s p i r i t s /

G o t Ru m ? F e b ru a ry 2 0 2 3 - 4 3

In A s s o c iat i o n W it h

Nex t 3 - Day Rum Cour se: Septemb er 6 - 8 2023

T h e Rum U ni ve r s i t y ® i s p r o u d to a nn o un c e t h e date f o r i t s n ex t 3 - D ay Ru m C o u r s e, w hi c h w i ll b e of fe r e d at M o o ns hi n e U ni ve r s i t y ’s st ate of t h e a r t f ac i li t y i n Lo ui sv i ll e, K Y. T hi s c o ur s e i s d e s i g n e d f o r b ot h ex i st i n g a n d f ut ur e r um di st i ll e r s a n d b r a n d ow n e r s, t h e 3 - day wo r ks h o p c o m b i n e s t h e o r y a n d p r ac t i c e to p r ov i d e at te n d e e s w i t h a p r ac t i c a l, h a n ds - o n e du c at i o n o n a ll t hi n g s r um. Fr o m t h e f i n a n c i a l, m a r ket i n g, a n d r e g ul ato r y c o ns i d e r at i o ns to t h e di st i ll at i o n, a g i n g, a n d b l e n di n g p r o c e s s e s, eve r y st u d e nt w i ll l e ave t hi s c o ur s e w i t h a nu a n c e d un d e r st a n di n g of r um p r o du c t i o n, t h e s p i r i t s b us i n e s s, a n d h ow r um f i t s i nto t h e g l o ba l, e c o n o m i c l a n ds c a p e.

O f c o ur s e, yo u wo n’ t m i s s o ut o n a ny of t h e f un st u f f : yo u’ll g et to ex p l o r e t h e s c i e n c e of r um p r o du c t i o n w hi l e g et t i n g yo ur

D i d you mis s out o n t he last c our se?

D o n’t let it happ en again!

V isit g ot r um.c o m and si gn up to re c eive not i f ic at i o ns fo r f uture Rum Univer sit y ® C our se s.

Got R um ? Febru a ry 2023 - 4 4 Got R um ? Febru a ry 2023 - 44

The International Leaders in Rum Training and Consulting w w w. RumUniver si t y.co m

h a n ds di r t y di st i lli n g at o ur o n c a m p us f ac i li t i e s. We’ll a l s o ex p l o r e t h e hi sto r y, c ate g o r y st y l e s, a n d p r o du c t i o n m et h o ds f o r r um, as we ll as i t s m as h b i ll s, fe r m e nt i n g, di st i lli n g, a n d f i ni s hi n g p r o c e s s e s.

W i t h r um t ast i n g s a n d s e ns o r y t r ai ni n g s e s s i o ns s et up t h r o u g h o ut t h e c o ur s e, yo u’ll di s c ove r a va r i et y of r um ex p r e s s i o ns a n d st y l e s, a n d g et a fe e l f o r t h e ve r s at i li t y of t hi s d e li g ht f ul s p i r i t .

W h et h e r yo u’r e a s e as o n e d r um di st i ll e r o r n ew b i e to t h e b us i n e s s, t hi s c l as s i s f o r a nyo n e w h o h as o r i s p l a nni n g to o p e n a n d /o r o p e r ate a di st i ll e r y ; p r o du c t i o n te a m m e m b e r s (b l e n d e r s); a n d a nyo n e e l s e i nte r e ste d i n r ef i ni n g t h e i r k n ow l e d g e of r um p r o du c t i o n.

T hi s c l as s i s c o - t au g ht by Lui s a n d M a r g a r et Aya l a, C o - Fo un d e r s of T h e Ru m U n i ve r s i t y ® a n d G o t Ru m?

M a g a zi n e.

G o t Ru m ? F e b ru a ry 2 0 2 3 - 4 5 G o t Ru m ? F e b ru a ry 2 0 2 3 - 4 5

6 - Day Dist iller Cour se, 2023 Schedule T h e Rum U ni ve r s i t y ® i s r e s p o ns i b l e f o r i n - p e r s o n te ac hi n g of t h e Ru m Cu r r i c u l u m of t h e 6 - D ay D i s t i l l e r C o u r s e of fe r e d by M o o ns hi n e U ni ve r s i t y at t h e i r st ate of t h e a r t f ac i li t y i n Lo ui sv i ll e, K Y. T h e 6 - D ay D i s t i l l e r C o u r s e i s d e s i g n e d n ot o n ly to g i ve t h e m o st c o m p r e h e ns i ve te c hni c a l t r ai ni n g a n d b us i n e s s m a n a g e m e nt e du c at i o n i n t h e i n dust r y, b ut a l s o to of fe r p a r t i c i p a nt s s o c i a l a n d n et wo r k i n g o p p o r t uni t i e s w i t h ot h e r p a r t i c i p a nt s, sup p li e r s, i n dust r y p r ofe s s i o n a l s a n d wo r l d - r e n ow n e d m aste r di st i ll e r s.

T h e Rum s e c t i o n of t h e 6 - D ay D i st i ll e r C o ur s e c ove r s t h e f o ll ow i n g to p i c s: • • • • • • • •

Rum d ef i ni t i o n (te c hni c a l, l e g a l, c h e m i c a l) A l c o h o l c o n g e n e r s, qu a nt i f i c at i o ns a n d di f fe r e nt i at i o ns S u g a r c a n e o r i g i n, c ult i vat i o n, h a r ve st a n d p r o c e s s i n g B us i n e s s a n d e c o n o m i c as p e c t s of t h e r um i n dust r y O r g a n o l e pt i c as s e s s m e nt s of r um v i a t ast i n g exe r c i s e s O ve r v i ew of fe r m e nt at i o n, di st i ll at i o n, a g i n g a n d b l e n di n g H a n ds - o n di st i ll at i o n e qui p m e nt ex p e r i e n c e Q& A To r e g i ste r o r to c h e c k f o r avai l a b i li t y, p l e as e v i s i t t h e i r we b s i te at w w w.m o o ns hi n e uni ve r s i t y.c o m. T h e s e a r e t h e 2 0 2 3 date s: • • • •

M a r c h 2 6 - 31, 2 0 2 3 M ay 21-2 6 , 2 0 2 3 J uly 2 3 -28 , 2 0 2 3 O c to b e r 2 2-27, 2 0 2 3

In Association With

Got R um ? Febru a ry 2023 - 4 6 Got R um ? Febru a ry 2023 - 46

Addi t ional Rum Univer si t y ® M ater ial Cl i c k o n t h e i m a g e s t o g o d i r e c t l y t o t h e o r d e r i n g p a g e.

I f t h a t d o e s n o t wo r k , c o py a n d p a s t e t h e l i n ks i n t o yo u r b r ow s e r : Th e Ru m L a b o r a t o r y:

h t t p s: // w w w. m a g c l o u d.c o m / b r o w s e / i s s u e / 214 0141

T h e Ru m B i o g r a p hy:

h t t p s: // w w w. m a g c l o u d.c o m / b r o w s e / i s s u e / 213 9 5 70

Ru m Ag i n g S c i e n c e Vo l1:

h t t p s: // w w w. m a g c l o u d.c o m / b r o w s e / i s s u e / 214 0 5 74

Fe r m e n t a t i o n Pr i m e r :

h t t p s: // w w w. m a g c l o u d.c o m / b r o w s e / i s s u e / 213 9 0 0 0

I d e a s T h a t Ch a n g e d T h e Ru m Wo r l d:

h t t p s: // w w w. m a g c l o u d.c o m / b r o w s e / i s s u e / 214 0 2 2 8

Ru m Ag i n g S c i e n c e Vo l2:

h t t p s: // w w w. m a g c l o u d.c o m / b r o w s e / i s s u e / 214 0 5 76

G o t Ru m ? F e b ru a ry 2 0 2 3 - 4 7 G o t Ru m ? F e b ru a ry 2 0 2 3 - 4 7

Happy Valentine’s Day!

Got R um ? Fe Febru b ruary a ry 2 2023 0 2 3 - 4488

G o t Ru m ? F e b ru a ry 2 0 2 3 - 4 9

About Rose Syrup Ro s e s a r e t h e m o st p o p ul a r f l owe r s g i f te d to l ove d o n e s o n Va l e nt i n e’s D ay. I n h o n o r of t hi s b e aut i f ul f l owe r, o n t h e n ex t p a g e i s a s i m p l e r e c i p e to m ake Ro s e S y r up. A s i d e f r o m m ak i n g s o m e d e li c i o us c o c k t ai l s, Ro s e S y r up c a n b e a l s o us e d i n t h e k i tc h e n. H e r e a r e a few g r e at i d e as: •

S i m p ly ad d s o m e r o s e sy r up to c hi ll e d wate r w i t h i c e c ub e s. M ake s f o r a ve r y r ef r e s hi n g dr i nk o n a h ot , sunny day.

•

Ad d s o m e r o s e sy r up to m i lks h ake s a n d i c e s lus h e s.

•

M ake yo ur waf f l e s a n d p a n c ake s t aste m o r e exot i c w h e n yo u ad d r o s e sy r up a n d s o m e dr i e d f r ui t s.

•

D o yo u wa nt to g i ve yo ur d e s s e r t s a b i t of a M i d dl e E aste r n f l a r e? T h e n ad d s o m e r o s e sy r up to yo ur c o o k i e s a n d c ake s!

•

D r iz z l e r o s e sy r up ove r r i c e p u d di n g a n d g a r ni s h w i t h f i n e ly c h o p p e d p i st ac hi o s.

H e a lt h B e n ef i t s of Ro s e S y r up: •

B o o st M o o d - ad d r o s e sy r up to a n af te r n o o n te a o r c of fe e to d e - st r e s s a n d c a lm yo ur n e r ve s.

•

I m p r ove S k i n C o n di t i o n - ad d r o s e sy r up to yo ur di et h e lp s ke e p yo ur s k i n hydr ate d.

•

S o ot h e s I nf l a m e d T h r o at- s i p wa r m wate r w i t h r o s e sy r up i f yo ur t h r o at fe e l s dr y a n d i tc hy, h e lp s r e du c e a n d s o ot h e i nf l a m m at i o n.

•

Ke e p B l o at i n g a n d Ac i di t y at B ay - r o s e sy r up h as a nt i - i nf l a m m ato r y p r o p e r t i e s t h at h e lp sup p o r t di g e st i o n.

•

I m p r ove B owe l M ove m e nt- r o s e sy r up c o nt ai ns f i b e r t h at h e lp s i m p r ove b owe l m ove m e nt s.

Got Rum R um ? Febru a ry 2023 - 550 0

Rose Syrup Recipe I n g r e di e nt s: • • •

1 C. S u g a r 1 C. Wate r ½ C. D r i e d Ro s e B l o o m s (f o r st r o n g e r r o s e f l avo r, us e 1 c up)

D i r e c t i o ns: • •

•

Po ur a ll i n g r e di e nt s i nto a p ot a n d b r i n g t h e m i x t ur e to a b o i l, t h e n r e du c e t h e h e at to a s i m m e r.

S i m m e r f o r a b o ut 10 m i nute s o r unt i l t h e su g a r h as di s s o l ve d a n d t h e m i x t ur e h as t hi c ke n e d s li g ht ly. Yo u wa nt i t to j ust c o at t h e bac k of a s p o o n. Yo u d o n’ t wa nt i t to o t hi c k .

S t r ai n t h e f l owe r s o ut of t h e sy r up a n d sto r e yo ur s i m p l e r o s e sy r up i n a n ai r t i g ht c o nt ai n e r. S to r e i n t h e f r i d g e.

G o t Ru m ? F e b ru a ry 2 0 2 3 - 5 1

Valentine’s Day Rum-Based Cocktails Pink Love

The Love Bite

Ingredients:

Ingredients:

•

1 oz. Coconut Rum

•

1 1/2 oz. Pineapple Rum

•

1 oz. Creme de Banana

•

1/2 oz. Lime Juice

•

1 oz. Pineapple Juice

•

1/2 oz. Amaretto

•

2 oz. Raspberry Puree

•

1/2 oz. Creme de Cassis

•

2 oz. Cream of Coconut

•

1/4 oz. Simple Syrup

Directions:

Directions:

1. Using a Hurricane glass, rim the edge of the glass with coconut shavings. Set aside.

1. Pour all ingredients into an ice filled shaker and mix well.

2. In a blender with ice, combine coconut rum, creme de banana, pineapple juice, raspberry puree, cream of coconut, and fresh raspberries. Blend thoroughly until smooth.

2. Strain cocktail into a Martini glass.

3. Pour the mix into rimmed glass and top with whipped cream and raspberries.

Source: tipsybartender.com

Got R um ? Febru a ry 2023 - 5 2

3. Garnish with a fresh strawberry.

Source: www.tipsybartender.com

G o t Ru m ? F e b ru a ry 2 0 2 3 - 5 3

Lovebird Ingredients: • • • • • •

1.5 oz. Santa Teresa 1796 .5 oz. White Crème de Cacao .75 oz. Raspberry Syrup* (see below) .75 oz. Fresh Lemon Juice 1 oz. Egg White Dehydrated Raspberry Powder (to Garnish)

Directions: Combine all ingredients, save for the garnish, in a cocktail shaker and dry shake without ice. Add ice and shake vigorously. Double strain into a wine glass. Garnish with dehydrated raspberry powder. *Raspberry Syrup • • •

2/3 Part Water 2/3 Part White Sugar 1 Part Fresh Raspberries

In a pan, combine water and sugar over low heat. Stir to dissolve sugar. Once dissolved, add raspberries and syrup into a blender. Blend until ingredients are combined. Strain and refrigerate.

Source: www.chilledmagazine.com

Got R Rum um?? Fe Febru a ry 22023 54 Got b ruary 0 2 2 -- 54

Rose Water Rum Old Fashion Ingredients: •

½ oz. Rose Syrup (see recipe on page 51)

•

Angostura Bitters

•

3 oz. Dark Rum

•

Maraschino Cherries

•

Sliced Oranges

•

Ice

Directions: 1. In a cocktail shaker, fill with ice, add in rose syrup, dark rum and three dashes of Bitters.

2. Add in one slice of orange and one cherry.

Top shaker, and shake vigorously.

3. Pour cocktail into glasses. Top with additional slice of orange and cherry.

4. Serve immediately.

Photo Credit (right): Rosewater Old Fashioned Homemade Home (homemadehome.com)

G o t Ru m ? F e b ru a ry 2 0 2 3 - 5 5

CIG A R & R UbyMPhi liPA I R ING p I li B a r ake

Got R um ? Febru a ry 2023 - 5 6

The White Pirate 2.0 I r e c a ll t h at a w hi l e a g o I di d p ai r i n g s w i t h B l ac k a n d W hi te Rus s i a ns. B ot h a r e c l as s i c vo dka c o c k t ai l s t h at us e c of fe e li qu e ur as a n i m p o r t a nt i n g r e di e nt . S i n c e m a ny c of fe e li qu e ur s a r e p r o du c e d us i n g su g a r c a n e a l c o h o l, i t i s n at ur a l to t hi nk of a Rum W hi te Rus s i a n r e c i p e, w h e r e t h e c r e a m i s m i xe d w i t h a r um, i d e a lly a w hi te o r yo un g o n e. T hi s li n e of t hi nk i n g h e lp e d m e a r r i ve at t h e r e c i p e f o r t hi s W hi te Pi r ate 2 .0: •

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 2023 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).

• • • •

1 oz. 10 C a n e Rum f r o m Tr i ni dad a n d To ba g o ¾ oz. Ta b l e C r e a m ½ oz. S i m p l e S y r up 1 ½ oz. Fl o r d e C a ñ a C of fe e Li qu e ur G a r ni s h: C o c o a Powd e r

S t a r t by ad di n g a ll i n g r e di e nt s, exc e pt t h e C of fe e Li qu e ur, to a b l e n d e r vas e, a l o n g w i t h a f i st f ul of c r us h e d i c e. M i x f o r a p p r ox i m ate ly 1 m i nute a n d t h e n p o ur i nto a s h o r t / w hi s key g l as s t h at a lr e ady h as t h e C of fe e Li qu e ur i n i t , a l o n g w i t h 2 o r 3 i c e c ub e s, d e p e n di n g o n t h e i r s ize. S l ow ly a n d c a r ef ully to p t h e g l as s w i t h t h e m i x t ur e f r o m t h e b l e n d e r. T h e g a r ni s h i s o pt i o n a l.

I n my c as e, I l ove T i r a m i su, s o I g a r ni s h e d t h e c o c k t ai l w i t h t h e c o c o a p owd e r, to r e m i n d m e of t h e d e s s e r t .

I c h o s e 10 C a n e b e c aus e of i t s c h a r ac te r a n d i t s i m p ac t o n t h e c o c k t ai l ’s f l avo r p r of i l e. I f yo u d o n’ t h ave a b ot t l e of i t i n yo ur c o ll e c t i o n (w hi c h i s like ly, s i n c e i t i s n o l o n g e r b e i n g p r o du c e d), yo u c a n r e p l ac e i t w i t h a R hum Ag r i c o l e B l a n c o r w i t h a c r af t p ot st i ll r um t h at h as a s i m i l a r a r o m a of r aw r um. A s a l ast r e s o ur c e yo u c a n us e a C ac h aç a, b ut d e p e n di n g o n t h e b r a n d yo u us e, yo u m ay e n d up w i t h exa g g e r ate d c o n g e n e r n ote s i n t h e c o c k t ai l.

Philip # GRC i g a r Pa i r i n g

G o t Ru m ? F e b ru a ry 2 0 2 3 - 5 7

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

Got Got Rum R um?? Febru Februaary ry 2023 2023 -- 5588

Ph oto c r e di t : @ Ci g a r i li Re g a r di n g t h e c i g a r, A nto ni o, w h o i s o n e of t h e ba r te n d e r s wo r k i n g w i t h m e at Re d Fr o g, g i f te d m e a c o up l e of D r ew Est ate c i g a r s, f r o m t h e H e r r e r a Este lí li n e, a n ew ad di t i o n to t h e i r p o r t f o li o a n d, at f i r st s i g ht , t h ey a p p e a r to h ave a h e av y Cuba n i nf lu e n c e. U n like ot h e r p r o du c t li n e s we’ve t r i e d f r o m D r ew Est ate, t h e s e c i g a r s l e a n m o r e towa r ds a m e di um i nte ns i t y w i t h c r e a my n ote s, m ak i n g i t ve r y e asy to s m o ke, e s p e c i a lly w h e n p ai r e d like we a r e d o i n g to day. T h ey a l s o of fe r S h o r t C o r o n a G o r da, Ro b usto E x t r a, Lo ns da l e D e lu xe, L a n c e r o, To r o Es p e c i a l, To r o e n Tub o a n d t h e o n e we’ll b e s m o k i n g to day: Pi r á m i d e Fi n o, w hi c h s h a r e s t h e s a m e di m e ns i o ns as t h e To r o (52 R i n g x 6). T h e c a p i s i n t h e f a m i li a r py r a m i d s h a p e yo u’d ex p e c t f r o m t h e n a m e. T h e f i ll e r i s 10 0% f r o m N i c a r a g u a, t h e b i n d e r i s f r o m H o n dur as a n d t h e w r a p p e r i s Ec u ad o r H a ba n o.

I li g ht up t h e c i g a r f i r st , to a ll ow i t to g ai n te m p e r at ur e a n d to l et us ex p l o r e t h e c i g a r ’s a r o m a b ef o r e s i p p i n g t h e c o c k t ai l.

T h e c r e a m i n e s s f r o m t h e to bac c o i s c l e a r ly ev i d e nt f r o m t h e st a r t a n d i t b e g s to b e p ai r e d w i t h t h e t y p e of c o c k t ai l we

p r e p a r e d. T h e c i g a r ’s f o r m at w i ll a ll ow us to p r e p a r e a c o up l e of c o c k t ai l s to e nj oy a l o n g, i t w i ll d e p e n d o n w h e r e yo u a r e a n d h ow qui c k ly o r s l ow ly yo u dr i nk t h e c o c k t ai l s, g i ve n t h e te m p e r at ur e of yo ur sur r o un di n g s.

A s yo u a p p r o ac h t h e s e c o n d t hi r d of t h e c i g a r, yo u s h o ul d a l s o b e r e ac hi n g f o r yo ur s e c o n d (o r eve n t hi r d!) c o c k t ai l, w hi c h h e lp s ke e p t h e i nte ns i t y of t h e to bac c o i n c h e c k . We’r e bas i c a lly c o unte r ac t i n g t h e st r e n g t h of t h e to bac c o w i t h t h e swe et n e s s of t h e c o c k t ai l. I t hi nk c o l d we at h e r i s i d e a l f o r t hi s p ai r i n g, ot h e r w i s e t h e i c e wo ul d m e lt f aste r, r e sult i n g i n a wate r e d d ow n c o c k t ai l.

I h o p e yo u c a n r e c r e ate t hi s p ai r i n g, i t m ay b e di f f i c ult to f i n d a b ot t l e of t hi s p a r t i c ul a r r um, b ut i t i s e asy to r e p l ac e i t w i t h s o m et hi n g e l s e t h at w i ll p l e as e yo ur p a l ate.

C h e e r s!

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

G o t Ru m ? F e b ru a ry 2 0 2 3 - 5 9

RUM

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