"Got Rum?" July 2023

Got Rum? J U LY 2 0 2 3

®

f r o m t h e g r a s s t o yo u r g l a s s , s i n c e 20 01!

COOKING WITH RUM - Angel’s Share - CIGAR & Rum RUM HISTORIAN - UNTIL THE BIT TER END - RUM IN THE NEWS THE IMBIBER’S ALMANAC - THE RUM UNIVERSITY® THE SWEET BUSINESS OF SUGAR

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24 Got Rum ? July 2 0 2 3 - 2

Contents

JULY 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 20-21 T HE RUM UNIVERSI T Y ® LI B R A R Y 24-27 T h e RUM HIS T ORI A N 28-35 UN T IL T HE B I T T ER END 36-39 RUM IN T HE NEWS 40-49 T HE SWEE T B USINESS O F SUG A R 52-55 C IG A R a n d RUM PA IRING

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52 G o t R u m ? J u ly 2 0 23 - 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.

July 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:

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A ngel ’s Share: paul @ gotrum.com Rum Hi stori an:

marco@ gotrum.c om

Rum i n the New s:

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C ooki ng w i th Rum:

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Webmaster: w eb@ gotrum.com Di rector of P hotography:

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If you would like to submit news or press releases, please forward them to:

n e w s @g o tr u m . c o m You can download the free electronic version (low-res) of this magazine, or purchase the high resolution printed version at:

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F RON T C OVER : Tri pl e Rum Del i ght INSIDE S P RE A D : A n Ode to Summer

F ROM T HE EDI T OR

Sugarcane: The Sweet And The Bitter If you ask anyone who lives in sugarcaneproducing areas about the inconveniences resulting from cane-harvesting operations, they will likely point out a few areas of irritation, including: •

If the cane fields are burned prior to harvesting, the ashes are carried by the wind and fall on everything and everyone. All around the Caribbean, Central and South America, I’ve heard the complaints by angry housewives, griping about the clean laundry that was put outside to dry, only to find it covered in ash later in the day!

•

To keep dust levels down during the harvest/dry season, dirt roads in and around the communities near the sugar mills and the distilleries are often sprayed with spent wash (vinasse).

While this approach does help reduce some of the dust, the smell is less than appealing, and it attracts A LOT of flies!

•

The number of trucks hauling harvested sugarcane from the fields to the mills compound traffic congestion and are often involved in accidents.

What most citizens don’t usually consider, is that the same crop responsible for all those problems is also behind the employment of many individuals who rely on the sugarcane income to support their families. Sugarcane is also responsible for a large volume of sugar exports, which help subsidize the price of the sugar sold domestically.

The focus of this month’s “Sweet Business of Sugar” is on Nicaragua (pg. 44). As you will see when you read the report, some sugar mills have lost up to 30% of their workforce, including experienced truck drivers, due to the mass exodus of professionals leaving the country to escape

the current political and economic cris is.

This exodus is bad news but is even worse when you think about all the electric energy that countries like Nicaragua produce using the bagasse after the cane is crushed at the mills. Electricity prices invariably go up when supply falls short of demand, so it is easy to see the domino effect that worker migration can have on the cost of living in sugarcane-producing regions.

As with all things in life, welcoming the sweet side of things means that we must also accept their bitter side.

Cheers!

Luis Ayala, Editor and Publisher http://www.linkedin.com/in/rumconsultant Do you want to learn more about rum but don’t want to wait until the next issue of “Got Rum?”? Then join the “Rum Lovers Unite!” group on LinkedIn for updates, previews, Q&A and exclusive material.

G o t R u m ? J u ly 2 0 23 - 5

T HE A NGEL’ S SH A RE

by Paul S e nf t

Ron Izalc o Rum Aged 10 Years

M y nam e i s Paul S enf t - Rum Rev i ewer, Tast ing h o st , J udg e and Wr iter. M y ex p l o r at i o n of Rums b e gan by l ear ning to c r af t T ik i c o c k t ails fo r f r i ends. I qui c k ly l ear ne d t hat n ot all r ums are c reate d e qually and t hat t he uni quene s s of t he spir it c an b e as var i e d as t he l o c al e s t hey are f r o m. T hi s inspire d m e to t r ave l w it h my w i fe ar ound t he C ar ibb ean, C ent r al A m er i c a, and U nite d S t ate s v i sit ing di st ill er i e s and l ear ning ab out h ow eac h o ne c reate s t heir r ums. I have als o had t he p l easure of l ear ning f r o m bar tender s, b r and ambas s ado r s, and ot her ent husiast s f r o m ar ound t he wo r l d; eac h o ne p r ov i ding t heir ow n uni que p o int of v i ew, adding an ot her c hapter to t he m o der n sto r y of r um.

T he de sire to share t hi s info r mat i o n l e d m e to c reate w w w. Ru m Jo u r n ey.c o m w here I share my ex p er i enc e s and rev i ews in t he h o p e s t hat I woul d inspire ot her s in t heir ow n ex p l o r at i o ns.

It i s my w i sh in t he pag e s of “ G ot Rum? ” to b e your h o st and p r ov i de you w it h my imp re s si o ns of r ums availab l e in t he wo r l d mar ket . H o p ef ully my t ast ing n ote s w ill inspire you to t r y t he r ums and make your ow n o pini o ns. T he wo r l d i s f ull of g o o d r ums and t he j our ney i s al ways b e st ex p er i enc e d w it h ot her s.

Che er s!

Got Rum ? July 2 0 2 3 - 6

Cre ate d by K ar t hik S u dhir, fo un de r of Ph e n o m e nal S p ir it s, Ro n Iz al c o i s a b l e n d of t hre e m o las s e s - bas e d r um s f r o m G uate m ala, N i c ar agua, an d Panam a t hat have b e e n ag e d fo r 10 ye ar s in us e d A m e r i c an w hite o ak b o ur b o n bar re ls.

Par t of t h e m o las s e s us e d to c re ate t hi s b l e n d i s f r o m su g arc ane gr ow n o n t h e s i de of t h e Iz al c o st r atovo l c an o. T h e r um i s b l e n de d an d b ot t l e d in V ir ginia B e ac h, V ir ginia, at 4 3% A BV in 70 0 m l b ot t l e s.

Fo r m o r e info r m at i o n ab o ut t h e hi sto r y of t hi s r um c o mpany an d it s p r o duc t s, c h e c k o ut t hi s inte r v i ew w it h M r. Su dhir

by M ar g aret Ayala f r o m t h e J anuar y 2 019 i s sue of G ot Rum? M ag a zine.

Appearance T h e b ot t l e has an inte re st in g, sh o r t , t ap e re d ne c k de s i gn t hat i s e asy to h o l d an d p o ur. T h e f r o nt lab e l c l e ar ly e st ab li sh e s t h e i de nt it y of t h e b r an d fo r c o nsum e r s, an d t h e bac k of t h e b ot t l e p r ov i de s t ast in g n ote s ab o ut t h e r um. T h e li qui d in t h e b ot t l e i s a dar k amb e r c o l o r in t h e b ot t l e an d li ghte ns s li ght ly in t h e glas s. S w ir lin g t h e r um c re ate d a t hin ban d t hat qui c k ly t hi c ke ne d an d r e l e as e d a c o up l e of wave s of l e g s t hat b e c am e t hi c ke r as t h ey dr o p p e d, b efo re b e adin g up an d evap o r at in g.

Nose T h e ar o m a i s c ar am e l fo r war d, w it h n ote s of dr i e d ap r i c ot , milk c h o c o late, r ai sins, an d to aste d o ak t annins.

Pa l a t e T h e to aste d o ak an d c ar am e l l e ad t h e way as t h e alc o h o l c ove r s t h e to n g u e.

W it h ad dit i o nal s ips, I fo un d n ote s of swe et c o c o a, dr i e d f r uit- ap r i c ot s, r ai sins, an d c r anb e r r i e s; r o aste d alm o n ds, an d

c ash ews, r o un d e d o ut by a b it of swe et to bac c o l e af. T h e f lavo r s m e r g e, danc e, an d lin g e r in a l o n g, dr y f ini sh.

Rev i ew

I par t i c ular ly e nj oye d h ow t h e to aste d o ak n ote s balanc e d t h e c ar am e l n ote s w it h t h e init ial sip an d r e m ain e d c o ns i ste nt t hr o u g h o ut t h e ex p e r i e nc e. T hat s ai d, I t hink t h e b l e n d e r di d a g o o d j o b of d e li ve r in g a swe et an d s avo r y ex p e r i e nc e t hat c an b e sip p e d an d e nj oye d w it h a m e al o r as an in g r e di e nt in a c las si c dr ink like a M anhat t an o r O l d Fashi o ne d c o c k t ai l.

w w w.iz alc or um.c om

W h e n I sp ot te d t h e b ot t l e in t h e sto re, t h e shap e of it was t h e f ir st t hin g I n ot i c e d, as it e as i ly di st in g ui sh e d it s e l f f r o m t h e ot h e r s o n t h e sh e l ve s.

I was int r i g u e d by t h e i d e a of a r um b l e n d t hat was c o mp r i s e d of t hr e e r um s f r o m C e nt r al A m e r i c a an d wante d to l e ar n m o r e.

O ve r all, I fo un d it hit s o m e of t h e f lavo r n ote s I ex p e c te d to f in d w it h a S pani sh - st y l e r um, but m ay n ot have had s o m e of t h e c o mp l ex it y I l o o k fo r in a te n ye ar o l d r um b l e n d.

G o t R u m ? J u ly 2 0 23 - 7

T HE A NGEL’ S SH A RE

by Paul S e nf t

Plantation Rum Under the Sea Collection No. 2 Panama 20 08 D ur i n g t h e s p r i n g of 2 0 2 3 , Pl a nt at i o n a nn o un c e d t h e r e l e as e of t h e i r s e c o n d c o ll e c t i o n of r um s f o r t h e i r “ U n d e r t h e S e a” v i nt a g e s. T h e s e r i e s fe at ur e s s i x li m i te d e di t i o n b ot t li n g s f r o m t h e r um m ak i n g wo r l d, i n c lu di n g B a r bad o s, Fi ji, G uya n a, J a m ai c a, Pa n a m a, a n d Ve n ezu e l a, w i t h a r t wo r k s h owc as i n g s e a li fe c o m m o n to t h e r e g i o n w h e r e t h e r um s a r e p r o du c e d. Fo r t h e Pa n a m a r e l e as e, a hum p bac k w h a l e i s fe at ur e d o n t h e b ox a n d b ot t l e l a b e l s f o r t h e p r o du c t . T h e r um was p r o du c e d i n 2 0 0 8 at Pa n a m a’s A l c o h o l e s d e l I st m o di st i ll e r y us i n g m o l as s e s m ad e f r o m l o c a l su g a r c a n e a n d di st i ll e d i n a c o lum n st i ll.

Ag e d f o r 12 ye a r s i n us e d b o ur b o n ba r r e l s i n Pa n a m a, a n d o n e ad di t i o n a l ye a r i n Fe r r a n d c as ks i n C o g n ac , Fr a n c e, w h e r e i t was b l e n d e d a n d b ot t l e d at 4 5 .7% A BV. Li m i te d to 19 c as ks, i t was n ote d t h at n o d o s a g e was us e d i n t h e c r e at i o n of t hi s p r o du c t , w hi c h w i ll o n ly b e s o l d i n t h e U ni te d S t ate s i n s e l e c t m a r ket s.

Appearance A s n ote d, t h e 75 0 m l b ot t l e i s s o l d i n a b ox w i t h m atc hi n g a r t wo r k . T h e r e i s s o m e bas i c i nf o r m at i o n a b o ut t h e p r o du c t o n t h e b ot t l e a n d b ox , b ut t h e f o c us i s o n t h e a r t wo r k s h owc as i n g hum p bac k w h a l e s b r e ac hi n g t h e sur f ac e a n d sw i m m i n g un d e r t h e o c e a n w i t h f i s h a n d ove r r e ef s. T h e b ot t l e i s e m b o s s e d w i t h t h e Pl a nt at i o n l o g o a n d h as r af f i a we ave a r o un d i t , r e m i n di n g m e v i su a lly of t h e g l as s f l o at li g ht s yo u s e e i n s o m e ba r s.

T h e li qui d i s a p a l e g o l d e n a m b e r i n t h e b ot t l e a n d g l as s. I n ot i c e d a s m a ll a m o unt of di st i ll ate i n t h e b ot t l e, b ut n ot hi n g i n t h e g l as s. S w i r li n g t h e r um i n t h e g l as s g e n e r ate d a m e di um ba n d t h at qui c k ly t hi c ke n e d a n d r e l e as e d a s e r i e s of f ast m ov i n g te a r s d ow n t h e s i d e. W i t hi n a few m i nute s, t h e r i n g a n d te a r s h ad eva p o r ate d, l e av i n g r e s i du e i n t h e i r wake.

Got Rum ? July 2 0 2 3 - 8

Nose T h e a r o m a l e ads to a r us h of f r ui t like st r aw b e r r i e s, r as p b e r r i e s, r i p e p e ac h e s, o r a n g e ze st , a n d l e m o n g r as s. A s t h e li qui d s at a n d t h e f r ui t n ote s s et t l e d, I n ote d a c o nfe c t i o n a r y swe et n e s s r e m i ni s c e nt of a t a r t , li g ht t we ak of nut m e g a n d a ll s p i c e at t h e e n d.

Pa l a t e Like t h e a r o m a, t h e f i r st s i p i s a f r ui t y b ur st of f l avo r s a n d a l c o h o l w i t h t h e i nt r o du c t i o n of a st r o n g h o n ey swe et a p p l e n ote. At t h e h a l f way m a r k , a tof fe e l ad e n s p i c i n e s s c o m e s i nto p l ay a l o n g w i t h to aste d nut s, nut m e g, a n d a ll s p i c e, ba l a n c i n g t h e f r ui t n ote s. A s t h e ot h e r f l avo r s f ad e, st r o n g n ote s of da r k c ac a o, a ni s e, a n d dr i e d to bac c o l e af e nte r t h e p r of i l e, li n g e r i n g i n a l o n g, dr y f i ni s h.

Rev i ew W h e n I h e a r d a b o ut t h e f i r st U n d e r t h e S e a C o ll e c t i o n r e l e as e, I f o un d t h e i d e a i nte r e st i n g a n d s o m e of t h e a r t wo r k g o r g e o us. T h e s e c o n d c o ll e c t i o n i s e qu a lly i nte r e st i n g, a n d I da r e s ay t h at s o m e of t h e a r t wo r k i s eve n b et te r t h a n t h at f o un d i n t h e f i r st s e r i e s. I t h ad b e e n a w hi l e s i n c e I h ad r ev i ewe d a r um p r o du c e d by Pl a nt at i o n as we ll as s o m et hi n g t h at was p r o du c e d i n t h e c o unt r y of Pa n a m a, s o t hi s s e e m e d like a n o p p o r t un e m o m e nt to eva lu ate b ot h i n t hi s n ew r e l e as e. By d e s i g n, a p r o du c t to b e s i p p e d a n d s avo r e d, t h e f r ui t n ote s we r e i nte r e st i n g a n d uni qu e c o m p a r e d to ot h e r Pa n a m a ni a n r um s I h ave ex p e r i e n c e d. I f o un d t h e m i dp a l ate n ote s a n d dr y f i n i s h to b e ve r y mu c h i n li n e w i t h ot h e r p r o du c t s I h ave h ad t h at we r e m ad e by A l c o h o l e s d e l I st m o. M y o n ly g u e s s i s s o m e of t h e f r ui t n ote s we r e p r o du c e d dur i n g t h e ye a r of c o nt i n e nt a l a g i n g i n Fe r r a n d C as ks i n Fr a n c e. I e nj oye d t h e uni qu e ex p l o r at i o n of a r um f r o m Pa n a m a a n d w i ll b e c ur i o us to s a m p l e s o m e of t h e ot h e r r um s i n t hi s c o ll e c t i o n.

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.plant ationr um.c om

So... what are you waiting for ???

For more infor mation, please send an email to: margaret@gotr um.c om

G o t R u m ? J u ly 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 Rum?? July July 22002233 -- 10 10

G Goott R Ruum m?? JJuuly ly 22002233 -- 11 11

Coconut Rum Braised Chicken I was l o o k i n g t h r o u g h b o o ks a n d we b s i te f o r i ns p i r at i o n f o r my n ex t r um bas e d di s h a n d I c a m e ac r o s s t hi s a m a zi n g r e c i p e. I h ave to s h a r e i t “as i s” b e c aus e i t i s d e li c i o us! H o p e yo u g et i ns p i r e d to t r y i t to o.

I n g r e d i e n t s: • • • • • • • • • • •

2 t a b l e s p o o ns c o c o nut o i l f o r b r ow ni n g 12 w h o l e c hi c ke n dr um st i c ks b o n e - i n, s k i n - o n s a lt f o r s e as o ni n g t h e c hi c ke n 1 1/ 2 c up s da r k s p i c e d r um 1/ 2 c up c o c o nut ba l s a m i c v i n e g a r 1/ 2 c up s h r e d d e d c o c o nut 3 t a b l e s p o o ns wo r c e ste r s hi r e s au c e 4 t a b l e s p o o ns da r k b r ow n su g a r 1/ 2 te as p o o n a ll - s p i c e 3 c up s c hi c ke n sto c k Ad di t i o n a l s a lt , to t aste

I n s t r u c t i o n s: 1. Pr e - h e at t h e ove n to 3 5 0. G et a l a r g e dutc h ove n o r p ot o n t h e stove a n d h e at t h e c o c o nut o i l ove r m e di um hi g h h e at . S e as o n t h e c hi c ke n l e g s w i t h s a lt . B r ow n t h e c hi c ke n p i e c e s i n t wo batc h e s unt i l t h ey a r e g o l d e n o n t h e o ut s i d e. Re m ove t h e m f r o m t h e p ot a n d s et t h e m as i d e.

2. D e g l a ze t h e p ot w i t h t h e r um, s c r a p i n g up t h e b r ow n b i t s f r o m t h e b ot to m. Ad d i n t h e c o c o nut ba l s a m i c a n d l et t h e m i x t ur e r e du c e f o r 2- 3 m i nute s.

Got Got Rum Rum?? July July 22002233 -- 12 12

3. Ad d i n t h e s h r e d d e d c o c o nut , Wo r c e ste r s hi r e s au c e, b r ow n su g a r, a ll s p i c e a n d c hi c ke n sto c k . G i ve t h e b r ai s i n g li qui d a b i g st i r to c o m b i n e i t . Ad d t h e c hi c ke n bac k i nto t h e p ot a n d b r i n g i t to a l ow b o i l.

C ove r t h e p ot w i t h i t s li d a n d t r a ns fe r i t to t h e ove n.

4. Let t h e c o c o nut r um b r ai s e d c hi c ke n c o o k f o r a n h o ur a n d a h a l f, unt i l i t i s f a ll - of f - t h e - b o n e te n d e r a n d f ull of f l avo r. T h e n j ust p l ate a n d s e r ve! Yo u c a n s e r ve i t o n a p l at te r o n a b e d of r i c e o r p i n e a p p l e c hunks.

R e c i p e C r e d i t : h t t p s: // j e a n i e a n d l u l u s k i t c h e n .c o m /c o c o n u t - r u m - b r a i s e d - c h i c ke n /

G Goott R Ruum m?? JJuuly ly 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 Rum ? July 2 0 2 3 - 14

Pre sent e d by

G o t R u m ? J u ly 2 0 2 3 - 1 5

Got Rum ? July 2 0 2 3 - 16

T he

I m bi ber’s

Almanac

J U LY

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!

JUL 2 N a t ional A ni set t e Day JUL 8 Wo r l d Ru m Day JUL 10 N a t ional Piña Col ad a Day JUL 11 N at ional M oji to Day JUL 12 Mich el a d a Day JUL 14 N a t ional G r a nd M a r ni e r Day JUL 19 N a t ional Daiq uir i Day JUL 2 4 N at ional Teq uil a Day JUL 27 N at ional Sc otc h Day

G o t R u m ? J u ly 2 0 2 3 - 1 7

Got Rum ? July 2 0 2 3 - 18

The

I m bi ber’s

Almanac Featured C oc k t ail:

Classic Daiquiri (July 19th)

I n g r e di e nt s •

1 1/ 2 oz. Low - c o n g e n e r, U n - a g e d (w hi te) Rum

•

3 /4 oz. Fr e s h ly S qu e eze d Li m e J ui c e

•

1/ 2 to 3 /4 oz. S i m p l e S y r up, to t aste

D i r e c t i o ns: 1. Ad d t h e i n g r e di e nt s to a c o c k t ai l s h ake r w i t h i c e c ub e s. S h ake we ll.

2. S t r ai n i nto a c hi ll e d c o c k t ai l g l as s.

S e r ve a n d e nj oy.

T i p s (w w w.t h e s p r u c e e at s.c o m): •

I f yo ur dr i nk i s a b i t to o t a r t , ad d m o r e sy r up. I f i t i s to o swe et , ad d m o r e li m e.

Ad di t i o n a lly, t h e s i m p l e sy r up yo u us e w i ll p l ay a r o l e; w i t h a r i c h (2:1) s i m p l e sy r up, yo u wo n’ t n e e d as mu c h as a dai qui r i m ad e w i t h a 1:1 sy r up.

•

T h o u g h a dai qui r i i s n’ t usu a lly g a r ni s h e d, a li m e we d g e o r t w i ste d li m e p e e l i s a g o o d o pt i o n.

•

Like m a ny c l as s i c c o c k t ai l s, t h e dai qui r i i s d e s i g n e d to b e a s h o r t , n e at dr i nk , w hi c h i s w hy t h e f i n a l vo lum e i s o n ly 3 o un c e s. C o ns i d e r i n g i t s st r e n g t h, t hi s i s n ot a bad t hi n g. Yo u c a n c e r t ai n ly d o ub l e t h e r e c i p e o r s e r ve i t o n t h e r o c ks i f yo u like.

G o t R u m ? J u ly 2 0 2 3 - 1 9

LI BR A RY Rev i ew s of b o o ks r e l ate d to su g a r c a n e, m i lli n g, fe r m e nt at i o n, di st i ll at i o n, a g i n g, b l e n di n g a n d ot h e r to p i c s r e l ate d to t h e p r o du c t i o n o r hi sto r y of r um. w w w. Rum U ni ve r s i t y.c o m

Got Rum ? July 2 0 2 3 - 20

Tissue Culture Based Sugarcane Farming

by R. S. Sengar, M. Lal and Shalini Gupta ( P u b l i s h e r ’s Rev i ew) M o d e r n c o m m e r c i a l s u g a r c a n e va r i et i e s a r e o bt a i n e d t h r o u g h a m u l t i - s t a g e s e l e c t i o n s c h e m e r e q u i r i n g ove r a p e r i o d o f a p p r ox i m a te l y 10 ye a r s t h r o u g h i d e nt i f i c at i o n o f a f ew e l i te c l o n e s f r o m a ve r y l a r g e p o p u l a t i o n o f hy b r i d s e e d l i n g s .

Lack of suitable multiplication procedure a n d p e r p et u at i o n o f sy s te m i c d i s e a s e s a r e t h e s e r i o u s p r o b l e m s i n m u l t i p l y i n g a n e l i te g e n ot y p e o f s u g a r c a n e c o nve nt i o n a l l y i n t h e o p e n f i e l d. D u e l i m i te d ava i l a b i l i t y o f s e e d c a n e o f a n ew va r i et y a t t h e t i m e o f i t s r e l e a s e a n d s l o w m u l t i p l i c a t i o n r a te by c o nve nt i o n a l m e a n s , i t t a ke s a f u r t h e r p e r i o d o f a b o u t 10 -12 ye a r s t o c ove r t h e d e s i r e d a r e a f o r c o m m e r c i a l c u l t i va t i o n. B y t h e t i m e t h e va r i et y s t a r t s d ete r i o r a t i n g d u e t o b i ot i c a n d a b i o t i c s t r e s s e s . I t h a s a l s o b e e n r e a l i ze d t h at t h e g r o w i n g d e m a n d o f s e e d c a n e o f n ew l y r e l e a s e d va r i et i e s c a n n o t b e f u l f i l l e d t i m e l y by t h e c o nve nt i o n a l m et h o d s o f p l a nt m u l t i p l i c a t i o n. T h e r ef o r e, t h e u s e a n d ex p l o i t at i o n o f n ew b i o te c h n i q u e s a r e q u i te e s s e nt i a l f o r f a s te r m u l t i p l i c a t i o n o f n ew l y r e l e a s e d va r i et i e s . M i c r o p r o p a g a t i o n i s c u r r e nt l y t h e o n l y r e a l i s t i c m e a n s o f a c h i ev i n g r a p i d a n d l a r g e s c a l e p r o d u c t i o n o f d i s e a s e f r e e p l a nt i n g m a te r i a l o f n ew l y d eve l o p e d va r i et i e s i n o r d e r t o s p e e d u p t h e c o m m e r c i a l i z a t i o n p r o c e s s i n s u g a r c a n e.

T h u s , p l a nt t i s s u e c u l t u r e h a s n o w b e c o m e t h e m a j o r c o m p o n e nt o f b i o te c h n o l o g y.

G e n et i c e n g i n e e r i n g a n d m o l e c u l a r b i o l o g y c a n b e u s e d f o r c r o p i m p r ove m e nt t h r o u g h t h e a p p l i c at i o n o f va r i o u s te c h n i q u e d eve l o p e d i n t h e f i e l d o f b i o te c h n o l o g y. S eve r a l exc i t i n g d eve l o p m e nt s h ave t a ke n p l a c e i n s u g a r c a n e b i ote c h n o l o g y d u r i n g t h e l a s t 5 d e c a d e s .

T h e f i r s t e d i t i o n o f t h i s b o o k e nt i t l e d “ T i s s u e culture based sugarcane farming” is being b r o u g ht o u t a s a n i nt r o d u c t o r y tex t c ove r i n g p l a nt r e g e n e r a t i o n i n v i t r o u s i n g c e l l, t i s s u e a n d o r g a n c u l t u r e. B a s i c a s p e c t s s u c h a s l a r g e s c a l e m i c r o p r o p a g a t i o n, c e l l c u l t u r e, c e l l u l a r t ot i p o te n c y, s o m a t i c e m b r yo g e n e s i s a n d va r i o u s a s p e c t s o f s u g a r c a n e c u l t i vat i o n h ave a l s o b e e n i n c l u d e d. I n t h i s b o o k , c o m p r i s i n g 2 9 c h a pte r s , va r i o u s p r o t o c o l s h ave b e e n d e s c r i b e d i n ve r y s i m p l e m a n n e r.

T h e l a n g u a g e o f t h e tex t i s s i m p l e a n d t h e s u b j e c t m at te r i s f u l l y i l l u s t r a te d. N o o t h e r b o o k i s ava i l a b l e w i t h s u c h a n a p p r o a c h c ove r i n g b a s i c t o a p p l i e d a s p e c t s o f p l a nt

t i s s u e c u l t u r e. I h o p e t h i s b o o k w i l l p r ove t o b e o f a g r e at u s e w i t h i n t h e c l a s s r o o m a s te a c h i n g / l e a r n i n g m ate r i a l a n d i n t h e l a b o r at o r y f o r p r a c t i c a l a n d r e s e a r c h p u r p o s e s f o r t h e s c i e nt i s t a s we l l a s p r o f e s s i o n a l s i n t h e f i e l d s o f s u g a r i n d u s t r y.

A SIN: B 0 8 3 M X T4 N J P u b l i s h e r : S t u d i u m P r e s s (J u n e 3 0, 2 013) P u b l i c at i o n d ate: J u n e 3 0, 2 013 L a n g u a g e: En g l i s h Fi l e s i ze: 5 4 5 0 K B Tex t - t o - S p e e c h: En a b l e d S c r e e n Re a d e r : S u p p o r te d En h a n c e d t y p e s et t i n g: En a b l e d X- R ay : N ot En a b l e d Wo r d W i s e: N ot En a b l e d S t i c k y n ote s: O n K i n d l e S c r i b e P r i nt l e n g t h: 419 p a g e s

G o t R u m ? J u ly 2 0 2 3 - 2 1

Got Got Rum Rum?? Ju July ly 2023 2 0 2 3 -- 222 2

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

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C olumn - D istilled, Pot- D istilled or Blends High C ongener (Inc luding High Ester s), Low C ongener or Blends

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

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

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Single Bar rels and Sec ond Aging / Finish

D istilled in the USA , C entral A mer ic a, South A mer ic a or in the Car ibbean O ver 15 0 M ar ks /St yles Available, plus Custom Blends Low M inimums and Fast Tur naround, Wor ldwide Shipping

w w w.RumCentral.com G Goott RRuum m?? JJuully y 2023 - 23

THE R U M HISTORIAN

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 ? July 2 0 2 3 - 24

HISTORY O F C U B A N RUM 12. B ACA RDI B ac a r di i s p e r ha p s t h e m o st f am o u s r um b r a n d in t h e wo r l d. T h e C o m pa ny was fo un d e d in 18 6 2 in S a nt i a g o (Cub a) a n d fo r m a ny ye a r s p r e s e nte d it s r um an d it s e l f as a p r o du c t aut h e nt i c ally, t y p i c a lly, Cub a n. T h e n t hin g s c h a n g e d an d to d ay B ac ar di i s a lar g e mult inat i o na l c o m pa ny w it h n o c o nc r ete t i e s to Cub a. B ut we w i ll c o m e bac k to t hi s in t h e f ut ur e. I n t hi s a r t i c l e I ju st wa nt to te ll ab o ut t h e b ir t h an d t h e f ir st ste p s of B ac a r di an d of a n ew t y p e of r um, t h e R o n l i g er o c u b an o, t hat i s, t h e Cuba n li g ht r um, t r y in g to un d e r st an d t h e r e as o ns fo r it s g r e at a n d last in g suc c e s s.

It ’s n ot a n e asy t ask . O ve r t im e, t h e C o m pany it s e l f h as p r o du c e d it s ow n lite r at ur e, an d it s ow n my t h o l o g y, to w hi c h have b e e n ad d e d num e r o u s wo r ks w r it te n ab o ut it by m any aut h o r s. B e s i d e s, B ac ar di h as al ways a r o us e d st r o n g m i xe d pas s i o ns, n ot s o mu c h fo r it s r um as fo r it s p o lit i c al r o l e.

M o r e ove r, I c o ul d o nly d o lit t l e f i r st h a n d r e s e a r c h. T hat i s, I r e a d o n ly a few p r im a r y s o ur c e s suc h as a r c hi ve s, d o c um e nt s an d b o o ks of t h e t im e, w hi l e I r e li e d m ain ly o n

wo r ks w r i t te n by ot h e r aut h o r s, t hat i s, o n s e c o n d a r y li te r at ur e. S o, I t r i e d to te ll t h e f ac t s u s i n g w i d e ly s p r e ad i nf o r m at i o n, p lac i n g t h e m in t h e i r hi sto r i c a l c o ntex t to un d e r st a n d t h e m b et te r. A n d as yo u w i ll s e e, m a ny qu e st i o ns r e m ai n w i t h o ut a s at i s f ac to r y a nswe r.

Let ’s st a r t w i t h t h e Fr e n c h. Ye s, b e c aus e o n e of t h e m o st i m p o r t a nt , a n d to d ay a lm o st fo r g ot te n f ac t s i n t h e hi sto r y of Cub a i n t h e 18 0 0 s, i s t h e st r o n g Fr e nc h inf lu e n c e. A f te r 1791, w i t h t h e s l ave r evo lut i o n i n t h e Fr e n c h su g a r c o l o ny of S ai nt- D o m i n g u e (p r e s e nt- d ay H ai t i) “A n e st i m ate d 3 0,0 0 0 ex i l e s f r o m S t .

D o m i n g u e s et t l e d i n Cuba an d p l aye d a m a j o r r o l e i n t h e d eve l o p m e nt of c o m m e r c i a l a g r i c ult ur e, as Cub a m ove d to f i l l t h e vac uum i n su g a r a n d c of fe e p r o du c t i o n r e sult i n g f r o m t h e r evo lut i o n in S t . D o m i n g u e.” (Lui s M a r tín ez- Fe r ná n d ez in A l exa n d e r vo n H um b o ltd ’s T he I s la nd o f C u b a: a Po l i ti c a l Es s ay, 2 0 01).

S i g ni f i c a nt i m m i g r at i o n f r o m Fr an c e c o nt i nu e d eve n i n t h e f i r st d e c a d e s of t h e 19 t h c e nt ur y: “ Fr e nc h su g a r te c h ni c i ans we r e s o o n to b e f o un d i n al l t h e b i g g e r Cub a n su g a r m i l l s a n d i n d e e d t h e b i g g e st m i l l s of a l l we r e b ui lt by t h e m. … i n t h e t we l ve m o nt h s 1 D e c e m b e r 1818 to 3 0 N ove m b e r 1819, 1, 3 32 i m m i g r ant s c a m e to Cub a, of w h o m 416 we r e S pa ni ar ds, 3 8 9 Fr e n c h m e n, 6 5 En g li s hm e n, 12 6 A n g l o A m e r i c a ns” A l s o t h e f am o us “J am ai c an t r ai n” i n s p i te of i t s n am e, “ was a Fr e n c h S ai nt D o m i n g u e i nn ovat i o n” ((H u g h T h o m as C u b a . A H is to r y, 1970).

T h e A m e r i c a n w r i te r S a m u e l H a z a r d t r ave l l e d to H ava na i n t h e m i d dl e of 18 6 0 s a n d h e l ate r w r ote a b o o k (C u b a w i th p en a nd p enc i l, 1870) i l lust r at i n g it w i t h num e r o us dr aw i n g s. It ’s a f as c i n at i n g wo r k , a k i n d of to ur i st g ui d e, w r i t te n by a n i nte l li g e nt , c ult ur e d m a n, d e s c r i b i n g t h e li fe of c o l o ni a l Cuba, j u st b efo r e t h e b e gi nni n g of t h e f i r st War of I n d e p e n d e n c e. H e r e a r e s o m e qu ote s “ M a ny of t h e p e o p l e s p e ak En g li s h, a g r e at m a ny Fr e n c h - w hi c h, i n f ac t , i s t h e h o u s e h o l d l a n g u a g e i n s o m e p ar t s of t h e i s l a n d … O n e of t h e ow n e r s of a li n e of t h e s e c a r r i a g e s h ad m ad e ove r $10 0,0 0 0,

a n d was d e s ir o u s of s e llin g o ut a n d g o in g b ac k to hi s b el l e Fr a nc e, f r o m w h e n c e h e o r i g ina lly c a m e … O f t h e sm all t r a d e s, t h e r e s e e m to b e an innum e r ab l e qua nt it y of t ai l o r s, m i llin e r s o r m a nt u a m a ke r s, h at te r s, p e r f um e r s, ar t i f i c i a l f l owe r s m ake r s, an d f ur ni shin g sto r e s; m any of t hi s c las s of p e o p l e ar e Fr e n c h wo m e n, a n d I am to l d t h ey h ave t h e bu s in e s s of t h e m o d is tes e nt i r e ly in t h e ir ow n ha n ds.”

Fac un d o B ac a r dí M as s ó was a yo un g C at a la n im m i g r a nt t h at a r r i ve d in S ant i a g o in 18 28 , w h e r e s o m e b r ot h e r s of hi s a lr e a dy li ve d. C at alan im m i g r a nt s d o m inate d mu c h of t h e t r a d e in S ant i ag o a n d t hr o u g h o ut Cuba an d we r e k n ow n fo r t h e i r ha r d wo r k an d p r ofe s s i o na li sm. A n d D o n Fac u nd o a l s o st a r te d as a t r a d e r.

O n ly m any ye a r s late r di d h e d e c i d e to d e di c ate him s e l f to r um m ak in g. T h o s e we r e t h e ye a r s w h e n t h e p r o du c t i o n an d ex p o r t of Cuba n r um we r e g r ow in g, a n d m any we r e t r y in g to im p r ove t h e qua lit y of t h e p r o du c t . (S e e T HE Q UEST FOR Q UA LIT Y in t h e A p r i l 2 0 2 3 i s su e) “ B et we e n 18 51 an d 18 5 6 , at l e ast h a l f a d oze n ha n db o o ks o n r um m a k in g we r e p ub li sh e d in Cub a, sum m a r izin g a ll t h e avai la b l e te c hni c a l info r m at i o n. It was o nly a m at te r of t im e b efo r e s o m e o n e c am e up w it h a hi g h - qua lit y p r o du c t . At l e ast Fac un d o was in t h e r i g ht p lac e.

T h o u g h su g a r p r o du c t i o n was n ot as a d va n c e d in t h e e ast of Cub a as in t h e we st , S a nt i a g o was Cuba’s c l o s e st c o nn e c t i o n to t h e B r it i sh an d Fr e n c h i s lan ds w h e r e t h e b e st- k n ow n r um s we r e m ad e. T h e Fr e n c h c o l o ni st s w h o ha d c o m e to t h e S ant i a g o a r e a f r o m H ait i b r o u g ht w it h t h e m a n ap p r e c i at i o n fo r f in e li qu o r s.” ( To m G j e lte n B ac ar d i a nd th e Lo ng Fi g h t fo r C u b a, 2 0 0 8) A n im p o r t ant Fr e n c h c o nn e c t i o n c a n b e fo un d at t h e ve r y b e g innin g of hi s e nte r p r i s e. T h e f a m i ly of A m a li a – D o n Fac un d o B ac a r dí ’s w i fe – c a m e f r o m Fr a n c e an d hi s f i r st pa r t n e r an d m aste r in t h e ar t of r um m ak in g was a Fr e n c h im m i g r a nt , J o s é Le ó n B o ute i ll e r, “ w h o h a d a p ot st i ll t hat h e us e d fo r m a k in g c o g nac a n d c a n di e s. B o ute i ll e r r e nt a h o u s e o n M a r in a B a j a S t r e et f r o m C lar a

G o t R u m ? J u ly 2 0 2 3 - 2 5

A st i é, Fac un d o’s s o m et i m e b e n ef ac to r an d t h e g o dm at h e r of hi s w i fe A m a li a. … as p a r t of hi s r e nt a l a g r e e m e nt h e a g r e e d to s h a r e hi s p ot st i l l w i t h Fac un d o an d as s i st hi m i n r um di st i l l at i o n t r i al s.” (G j e lte n) A f te r m o nt hs of ex p e r i m e nt at i o ns, t h e t wo p a r t n e r s h ad i m p r ove d t h e i r r um to t h e p o i nt t h ey we r e r e a dy to b e g in a c o m m e r c i a l p r o du c t i o n, “ I n M ay 18 6 2, t h e f i r m was i nc o r p o r ate d un d e r t h e n a m e ‘ B ac ar di, B o ute i l l e r, & C o m p a ñía.

To m a x i m ize r eve nu e, t h e c o m pa ny m a d e a n d s o l d va r i o us swe et s … a l o n g w i t h B o u e i l l e r ’s c o g nac an d w i n e m ad e f r o m o r a n g e s. B ut i t was t h e n ew st y l e of r um t h at at t r ac te d t h e m o st at te nt i o n” (G j e lte n). “ It was a li g ht p r o du c t , alm o st t r a ns p a r e nt … a n d f r e e of t h e f o ul o d o r s t h at i n p r e c e di n g ve r s i o ns ha d p r o du c e d s o m a ny h e ad ac h e s. T h e li n e s of p e o p l e wai t i n g to p ur c has e t hi s r um we r e l o n g e r eve r y m o r ni n g, e s p e c i al ly af te r t h e e a r ly m o nt h s w h e n D o n Fac un d o s o c l eve r ly g ave away f r e e s a m p l e s. I n t h e b e g innin g, di st r i b ut i o n was li m i te d to t h e i m m e di ate S a nt i a g o a r e a, b e c au s e t h e r e we r e n o b ot t l e s fo r t h e r um – m e ani n g c usto m e r s h a d to b r i n g t h e i r ow n c o nt ai n e r s” (G j e lte n, qu ot i n g M i g u e l B o n e r a M i r an d a O r o b la nc o: u na h is to r i a em p r es a r ia l d el r o n c u b a n o, 2 .0 0 0) “ T h e di st i l l e r y was j ust a s h o r t di st a n c e f r o m t h e wate r f r o nt a n d t h e bu s i n e s s qui c k ly b e c am e we l l k n ow n as a qua lit y o p e r at i o n a m o n g t h e s hi p c a pt ai ns w h o p ut i nto S a nt i ag o p o r t . T h e s ai l o r s wo ul d b uy t h e i r r um by t h e b a r r e l, a n d o n t h e n ex t sto p i n S ant i a g o t h ey wo ul d r et ur n fo r a r ef i l l. S l ow ly, t h e r e p ut at i o n of ‘ B ac a r di ’ r um s p r e a d ac r o s s Cub a, an d by 18 6 8 it was b e i n g s o l d i n H ava na.” (G j e lte n) D i d t h ey i nve nt a s e c r et f o r m ul a? T hi s i s a n i m p o r t ant pa r t of B ac a r di ’s ow n n a r r at i ve, b ut I am n ot s o sur e. We a lr e a dy k n ow t h at c h o i c e of t h e r aw m ate r i al, at te nt i o n to t h e p r o duc t i o n p r o c e s s an d c l e a ni n g of t h e e qui p m e nt we r e s c a r c e in Cub a n r um m ak i n g. T h e n ew C o m pa ny was di f fe r e nt . “ T h e n ew r um t hat was s o o n to a p p e a r o n t h e m a r ket was n ot t h e r e sult of a ny s p e c t ac ul a r b r e ak t h r o u g h. R at h e r i t was t h e e n d - p r o du c t of p at i e nt t r i a l an d

Got Rum ? July 2 0 2 3 - 26

e r r o r, b et te r f i lte r in g h e r e, m o r e ag e in g t h e r e, tot al at te nt i o n to t h e d et ai l s; te m p e r at ur e, ve nt i lat i o n, li g ht a n d shad e, t h e d e g r e e of c a n e’s r ip e n e s s a n d t h e qua lit y of t h e m o las s e s, t h e r i g ht c h o i c e of t h e wo o d fo r t h e m a k in g of t h e a g e in g vat s an d, ab ove all, t h e ab i lit y to balanc e all t h e s e f ac to r s; o r r at h e r, m o r e t han ab i lit y, t h e ar t of us in g t h e m c o r r e c t ly.

A n d s o, t h e n ew a n d di f fe r e nt r um was b o r n, a r ef in e d (in b ot h s e ns e s of t h e wo r d) p r o du c t , a qua lit y p r o du c t: Cuban r um.” (H u g h B a r t y - K in g an d A nto n M as s e l R u m yes ter day a nd to day, 19 8 3).

“A n d t h e n t h e r e was p e r ha p s t h e m o st inn ovat i ve e l e m e nt of all: Fac un d o B ac a r di was a b r i lli a nt m a r kete r. C o m in g to t h e r um bu s in e s s f r o m a bac kg r o un d in r et ai l s a l e s r at h e r t ha n su g a r p r o duc t i o n, h e k n ew t h e im p o r t an c e of p r o m ot i o n a n d p ub li c it y. H e c a r ef ully m o nito r e d t h e r um p r o du c t i o n, a n d as ev i d e n c e of hi s a p p r oval of e ac h batc h h e p e r s o n a lly s i g n e d t h e la b e l o n eve r y b ot t l e t hat c am e of f t h e p r o du c t i o n lin e. H i s b o l d s i g nat ur e ‘ B ac a r di M .’ … b e c a m e inst ant ly r e c o g niz a b l e. H e ha d t a ke n a c u e f r o m t h e c u sto m e r s w h o aske d fo r ‘ B ac ar di ’s r um’ eve n b efo r e it was b ot t l e d un d e r t hat n a m e” (G j e lte n) A ny way, in 1874, B o ute i ll e r r et i r e d an d t h e f ir m was r e o r g a nize d c ha n g in g it s n a m e into “B ac ar dí & C o m p a ñía ”, t h e B r an d un d e r w hi c h it wo ul d g ain g r e at a n d last in g f a m e.

To p ut t hin g s into t h e i r c o ntex t , a n d to r e lat i v ize a lit t l e, it ’s im p o r t ant to r e m e m b e r t hat in t h o s e s a m e ye a r s m any n ew b r an ds of Cub a n r um we r e b o r n an d we r e g r e at ly su c c e s s f ul. “ N ew st y l e s a p p e a r e d: dr y, st r aw - c o l o r e d C ar ta B lanc a; C a r ta O r o, g o l d e n in hu e; R o n Pa l mas, a m b e r, swe et a n d a r o m at i c; r i c h, da r k A ñ e j o. A s t h e s e st y l e s d eve l o p e d, s o di d t h e wo r l d ’s f i r st r e a l r um b r an ds. B et we e n 18 6 0 an d 18 9 0, num e r o u s b r an ds e m e r g e d. C am p s H e r m a n o s int r o du c e d Ro n M at u s a l e m; Fan diñ o Pé r ez launc h e d Ro n S up e r i o r ; C r o s s i M e st r e y Ci a di st i ll e d Ro n C r o s s i y M e st r e; B ac ar d ï y B o ute lli e r SC p r o duc e d Ro n C a r t a B lan c a; J M Pa r e j o int r o duc e d

Ro n C a r t a Pa r ej o; Tr u e ba H e r m an o s laun c h e d Ro n d e l as Tr e s N e g r i t as; Rov i r a y G ui l l aum e di st i l l e d Ro n A ñ e j o Ve nc e d o r.”

(A . M i l l e r a n d J. B r ow n w i t h D. B r o o m a n d N . S t r a n g eway C u b a . T h e Le g end o f R u m, 2 017)

it i s G o l d ‘ h a l f a g e d r um s’ ar e us e d an d fo r t h e A ñ ej o we us e t h e ‘ vete r ans’. A n d t h e r e in li e s t h e s e c r et: m aint ain di s c ip lin e in t hi s c yc l e, w hi c h c a n last up to nin e ye a r s, to wo r k n ow fo r w h at w i ll b e m ad e in t h e s o m et im e s di st ant f ut ur e.

N ow l et ’s s k i p a c e nt ur y a n d r e a d t wo aut h o r i t at i ve Cub an s o ur c e s. Le o n a r d o Padur a i s o n e of t h e m o st f a m o u s Cub a n w r i te r s. H e b e g a n as a j o ur n ali st a n d in 19 8 8 h e w r ote a l o n g a r t i c l e f o r t h e Cub a n m a g a zi n e J u ventu d R eb e l d e: L a lar g a v i da s ec r eta d e u na fó r mu la s ec r eta ( T h e l o n g s e c r et li fe of a s e c r et f o r m ul a), t h e n r e p ub li s h e d i n t h e b o o k E l v i a j e m ás lar g o, 2 014. I n t h e a r t i c l e h e i nte r v i ewe d t wo g r e at n a m e s of Cuba n r um m ak i n g, h e r e a r e s o m e qu ote s:

B ut in m o d e r n in du st r y a ll t hi s d e p e n ds o n a g e d r um s sto r e d fo r ye a r s. N o m o d e r n f ac to r y c an b e gin to a g e r um s to b e p ut o n t h e m a r ket o n ly af te r nin e ye a r s. T h at i s un af fo r da b l e, quite s im p ly … A s yo u s e e, t h e r e i s n o su c h myste r y, o nly di s c ip lin e, t r a dit i o n, p r ofe s s i o n a l ze a l an d r e s e r ve s to m a ke a g o o d r um c o m e t r u e.”

A r t ur o G a r cía, p r o duc t i o n m an a g e r of t h e C a n ey r um f ac to r y i n S a nt i ag o d e Cuba (t h e o l d B ac a r di f ac to r y): “ D o n Fac un d o ... was i nve st i n g eve r y p e nny h e o bt ain e d i n t h e c r e at i o n of t h o s e r e s e r ve s t h at wo ul d o n e d ay t ur n hi s c h e ap r um s i nto qu a li t y li qu e ur s. ... a uni qu e o p e r at i o n i n t h e hi sto r y of r um, a n o p e r at i o n t hat , m o r e ove r, wo ul d l ate r p r ove unr e p e at a b l e: t h e un af fo r d a b l e c r e at i o n of a sto c k of r um s a g e d f i ve, te n, f i f te e n ye a r s, t hat s o m a ny l o s s e s p r ovo ke d to hi m, b ut t hat we r e b ui l di n g t h e bas i s of a r e a l e m p i r e.”

J o s é N ava r r o, t h e f i r st Cuba n m aes tr o r o n er o: “ T h e myste r y ? Re p e at s, w i t h o ut c e as i n g to s m i l e. T h e r e i s n o myste r y h e r e, b ut a s e c r et : t h e s e c r et of wo r k in g we l l. T h at was t h e g r e at s e c r et of B ac a r di ... T h e n c o m e s t h e a g e i n g of t h e a g ua r d i en te. ... T hi s i s a hi sto r i c p r ac t i c e t h at B ac a r di e st a b li s h e d an d t hat we h ave m a n a g e d to p r e s e r ve. T h e n f o l l ow s a c ar ef ul f i lt r at i o n, w hat we c a l l t h e d es tu p e d e l a g ua r d i en te to r e m ove t h e usu a l r um st i nk .”

“A n d n ow i t i s p o s s i b l e to m a ke r um. B ut o ur r um i s p r o du c e d w i t h hi g h qu ali t y a l c o h o l a n d s p i r i t s, p ur i f i e d a n d f i lte r e d.

Fr o m i t s m i x t ur e c o m e s bas i c r um, w hi c h i s sub j e c te d to a p e r i o d of a g e i n g r a n gin g f r o m s i x m o nt hs to ni n e ye a r s, ac c o r din g to w h at k i n d of r um we want to m ake. If it i s C a r ta B la nc a o l d r um s ar e n ot u s e d, i f

M ar c o Pi e r ini

P OST SC RI P T UM A n d yet … D i d B ac a r di r um have a di st in c t i ve t aste f r o m t h e ve r y b e g innin g, di f fe r e nt f r o m t h e usua l r um s? O bv i o us ly, we w i ll n eve r k n ow, b ut f r o m it s im m e di ate suc c e s s it wo ul d s e e m s o. A n d t hi s n ew t aste, di d it o nly d e r i ve f r o m t h e g r e ate r c ar e of t h e e nt ir e p r o du c t i o n p r o c e s s?

O r was it f r o m s o m et hin g n ew ? N ot f r o m s o m e r a di c a l inn ovat i o n of di st i llat i o n t h o u g h, b e c aus e fo r ye a r s t h ey u s e d a t r adit i o na l p ot st i ll. N ot eve n f r o m a gin g b e c aus e, b e in g at t h e b e g innin g, t h ey c o ul d n ot h ave sto c ks of ag e d r um.

S o? M ay b e f r o m t h e fe r m e nt at i o n?

T h e s c i e nt i f i c k n ow l e d g e r e g a r din g fe r m e nt at i o n was r u dim e nt a r y a n d in Cub a t h ey n o r m a lly us e d l o n g fe r m e nt at i o n, eve n 7 days. W hi l e r o n l i g er o c o m e s f r o m sh o r t fe r m e nt at i o n.

T hi s f un d a m e nt al ste p c o ul d n ot h ave ha p p e n e d by c h a n c e an d p e r ha p s it was n ot eve n a s l ow a n d g r a du a l c h a n g e. At s o m e p o int s o m e o n e mu st have d e c i d e d - c o ns c i o u s ly an d d e lib e r ate ly - to ex p e r i e n c e sh o r t fe r m e nt at i o n. B ut w h o?

A n d w h e n? I wo ul d l ove to k n ow.

G o t R u m ? J u ly 2 0 2 3 - 2 7

Unt il The

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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

Got Rum ? July 2 0 2 3 - 28

G o t R u m ? J u ly 2 0 2 3 - 2 9

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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 ? July 2 0 2 3 - 30

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 at 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 R u m ? J u ly 2 0 2 3 - 3 1

Until The

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END Featured Ingredient: Rhubarb Scientific Genus: Rheum R hu ba r b r efe r s to t h e f l e s hy, e di b l e st a lks (p et i o l e s) of s p e c i e s a n d hy b r i ds (c uli n a r y r huba r b) of R h eu m i n t h e f a m i ly Po lyg o nac eae, w hi c h a r e c o o ke d a n d us e d f o r f o o d. T h e p l a nt i s a h e r bac e o us p e r e nni a l t h at g r ow s f r o m s h o r t , t hi c k r hizo m e s. H i sto r i c a lly, di f fe r e nt p l a nt s h ave b e e n c a ll e d “ r huba r b” i n En g li s h.

Tr adi t i o n a l C hi n e s e m e di c i n e I n t r adi t i o n a l C hi n e s e m e di c i n e, r huba r b r o ot s of s eve r a l s p e c i e s we r e us e d as a l a xat i ve f o r s eve r a l m i ll e nni a, a lt h o u g h t h e r e i s n o c li ni c a l ev i d e n c e to i n di c ate su c h us e i s ef fe c t i ve.

t h e i r c i v i liz at i o n wo ul d h ave b e e n s e e n as ba r ba r i a n.

•

R huba r b i s l o n g - li ve d. I t ’s o n e of t h e m o st p e r e nni a l of a ll ve g et a b l e s. Pl a nt s c a n li ve f o r 6 0 ye a r s o r m o r e. H oweve r, i t c o m m o n ly b e g i ns to d e c li n e af te r 2 0 ye a r s o r s o, s o m et i m e s s o o n e r. I f s o, t r y di v i di n g i t , t h e n r e p l a nt i n g i n a n ew s p ot i n c o m p o st- e nr i c h e d, we ll - dr ai n e d s o i l i n f ull sun. T h at w i ll g i ve i t a n ew l e as e o n li fe.

•

R huba r b l e ave s a r e n ot as p o i s o n o us as of te n t h o u g ht . I t ’s we ll k n ow n a m o n g g a r d e n e r s t h at yo u s h o ul d c o nsum e o n ly t h e l e af st a lk (p et i o l e), n ot t h e l e af b l ad e i t s e l f, as t h e l at te r i s p o i s o n o us.

H oweve r, t h ey ’r e o n ly m o d e r ate ly p o i s o n o us. A 14 5 lb (6 5 kg) adult wo ul d n e e d to e at 9 to 18 lb (4 to 8 kg) of r huba r b b l ad e s to r e ac h a l et h a l d o s e.

I t s tox i c i t y l a r g e ly c o m e s f r o m oxa li c ac i d, a p r o du c t w hi c h hum a ns r e adi ly i n g e st i n s m a ll qu a nt i t i e s (i t ’s f o un d i n m a ny t a r t- t ast i n g f o o ds, i n c lu di n g s p i n ac h, s o r r e l a n d b e et s, as we ll as te a, c h o c o l ate, nut s, p a r s l ey a n d p o p py s e e ds).

(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 ’s o n ly qui te r e c e nt ly t h at r huba r b h as b e e n us e d as a n e di b l e p l a nt . U nt i l t h e 18 t h c e nt ur y, i t was c o ns i d e r e d st r i c t ly a m e di c i n a l p l a nt . H oweve r, as su g a r b e c a m e m o r e w i d e ly avai l a b l e i n t h at c e nt ur y (a n d su g a r i s r e qui r e d to di m i ni s h t h e t a r t n e s s of t h e p et i o l e), i t b e g a n to b e us e d as a s o ur c e of f o o d i n En g l a n d, t h e n e l s ew h e r e i n Eur o p e.

•

T h e n a m e “ r huba r b” m e a ns ba r ba r i a n r o ot . I t c o m e s f r o m t h e G r e e k r h a ba r ba r o n. T h e G r e e ks k n ew t h e p l a nt we c a ll r huba r b as a n i m p o r t , i t s r o ot s h av i n g b e e n b r o u g ht f r o m C hi n a at g r e at ex p e ns e. T h e n ew p l a nt was c o ns i d e r e d f o r e i g n a n d of c o ur s e, to t h e a n c i e nt G r e e ks, a ny t hi n g f r o m o ut s i d e

Got Rum ? July 2 0 2 3 - 32

(S o u r c e: ht t p s: // l a i d b a c kg a r d e n e r. b l o g)

G o t R u m ? J u ly 2 0 2 3 - 3 3

Until The

B IT TER

END Featured Bitters Recipe: Rhubarb Bitters I n g r e d i e n t s: • • • • • • • • • • • •

1 1/4 C. of 10 0 - Pr o of Vo dka o r a ny ot h e r N e ut r a l A l c o h o l 1/ 2 C. Low C o n g e n e r Rum (Fl o r d e C a ñ a, B r u g a l o r s i m i l a r) 1/ 2 C. Wate r 2 C. Fr e s h, C h o p p e d R huba r b 1 T b s p. Z e st of Li m e 1 t s p. Z e st of Le m o n 1/4 t s p. W h o l e C o r i a n d e r S e e ds 1 t s p. Fe nn e l S e e ds 1/ 2 t s p. C h o p p e d Ci n c h o n a B a r k 1/ 2 t s p. D r i e d L ave n d e r 1 t s p. D r i e d C h a m o m i l e 3 J uni p e r B e r r i e s

D i r e c t i o n s: Take c a r e to p l ac e l a r g e r a n d d e ns e r i te m s towa r ds t h e b ot to m of a j a r, like r o ot s, t r e e ba r k , p o ds, a n d dr i e d b e r r i e s. Ad d s of te r a n d s m a ll e r i te m s o n to p, t h e n p o ur li qu o r i n. S e a l t h e j a r a n d s h ake i t o n c e dai ly f o r a few s e c o n ds.

Te st yo ur i n g r e di e nt s’ s m e ll o n c e dai ly to e nsur e su c c e s s f ul i nf us i o n. W h e n i t ’s r e ady, st r ai n t h e s o li d i n g r e di e nt s o ut .

C h e c k yo ur b i t te r s by ad di n g t h e m to a dr i nk o r c o nsum i n g a few s m a ll dr o p s. Ad d s i m p l e sy r up i f yo u wa nt i t swe ete r a n d us e wate r to di lute i f n e c e s s a r y.

Got Rum ? July 2 0 2 3 - 34

G o t R u m ? J u ly 2 0 2 3 - 3 5

Ru m i n t h e n e w s

by M ike Kun et ka

D ON Q

T h e s e a r e t h e m o s t r e c e nt a n d n o tew o r t hy h e a d l i n e s i n t h e r u m i n d u s t r y. I f yo u wa nt u s t o s h a r e yo u r n ew s w i t h o u r r e a d e r s , p l e a s e s e n d m e a n e m a i l t o: M i ke @ g o t r u m .c o m.

Got Rum ? July 2 0 2 3 - 36

D e s t i l e r ía S e r r a l l é s a n n o u n c e d t h e r e l e a s e o f D o n Q N a r a n j a , a n exc e p t i o n a l f l avo r e d r u m , a g e d i n A m e r i c a n W h i t e O a k b a r r e l s f o r u p t o 18 m o n t h s w i t h n a t u r a l o r a n g e e s s e n c e a n d f l avo r. M a d e w i t h t h e f i n e s t a g e d r u m s a n d a l l - n a t u r a l f l avo r s , D o n Q N a r a n j a i s t h e f i f t h ex p r e s s i o n o f t h e b r a n d ’s f l avo r p o r t f o l i o, j o i n i n g D o n Q C o c o, D o n Q P i ñ a , D o n Q L i m ó n a n d D o n Q Pa s i ó n . T h e f l avo r p o r t f o l i o i s i n s p i r e d by t h e f r e s h , t r o p i c a l f r u i t s f r o m P u e r t o R i c o.

N a r a n j a’s b r i g h t c i t r u s n o t e s a n d a l l u r i n g s w e e t n e s s m a ke i t i d e a l f o r v i r t u a l l y a ny c o c k t a i l r e q u i r i n g a h i n t of orange with the tropical, premium taste of Don Q Rum. Mix Naranja with fresh juices or other citrusf o c u s e d l i q u e u r s f o r a r e f r e s h i n g h i g h b a l l o r l o w - A BV cocktail, including a Don Q Orange Sprit z or the Don Q M u l e. “ We’ ve b e e n c r e a t i n g exc e p t i o n a l , d y n a m i c r u m s f o r n e a r l y 16 0 ye a r s , a n d D o n Q N a r a n j a i s a v i b r a n t ex a m p l e o f h o w w e c r a f t o u r a g e d r u m s a n d i n f u s e with all natural ingredients to create an unparalleled f l avo r e d ex p r e s s i o n ,” s ay s S i l v i a S a n t i a g o, M a e s t r a R o n e r a . “ F l avo r e d s p i r i t s a n d l o w - A BV d r i n k o p t i o n s are on the rise and Don Q Naranja is the per fect e m b o d i m e n t o f b o t h , p r ov i d i n g m o r e o p t i o n s t o t h o s e t h a t w a n t t o i m b i b e r e s p o n s i b l y,” a d d e d D e s t i l e r ía S e r r a l l é s C h i e f M a r ket i n g O f f i c e r, G a b r i e l l a R i p e p i .

D e s t i l e r ía S e r r a l l é s i s o n e o f A m e r i c a’s o l d e s t

family- owned businesses with a rum making tradition t h a t s p a n s s i x g e n e r a t i o n s a n d 15 8 ye a r s . h t t p s: // d o n q .c o m / W EST IN D IES R U M AN D S P IRITS PRO D U CERS ’ ASSOCIATION T h e We s t I n d i e s R u m a n d S p i r i t s P r o d u c e r s A s s o c i a t i o n ( WIRS PA) h a s e l e c t e d M a r g a r et M o n p l a i s i r a s t h e n e w C h a i r p e r s o n o f T h e B o a r d, t h e f i r s t t i m e a w o m a n h a s h e l d t h a t r o l e i n t h e b o d y ’s 5 0 ye a r h i s t o r y. M s . M o n p l a i s i r i s a 37- ye a r vet e r a n o f t h e r u m i n d u s t r y a n d t h e c u r r e nt h e a d o f S t . L u c i a D i s t i l l e r s . S h e h a s b e e n a m e m b e r o f t h e WIRS PA B o a r d o f D i r e c t o r s f o r a n u m b e r o f ye a r s . I n p l e d g i n g t o m a i nt a i n t h e h i g h s t a n d a r d s o f g ove r n a n c e a n d c o h e s i ve n e s s w h i c h h ave u n d e r p i n n e d t h e s u c c e s s f u l grow th of the organization and of Caribbean brands, M s . M o n p l a i s i r s a i d , “ We h ave m a ny c h a l l e n g e s t o f a c e, b o t h i n o u r s u p p l y c h a i n s a n d i n t h e i nt e r n a t i o n a l m a r ke t , b u t o u r p r o d u c t s s p e a k f o r t h e m s e l ve s , a n d w e s e e a b r i g h t f u t u r e f o r C a r i b b e a n R u m”.

WIRS PA m e m b e r s , w h o c o m p r i s e a l l t h e c o u nt r i e s o f C A RI C OM a n d t h e D o m i n i c a n Re p u b l i c , m et u n d e r t h e c h a i r m a n s h i p o f o u t g o i n g C h a i r Ko m a l S a m a r o o, h e a d o f G u ya n a c o n g l o m e r a t e D e m e r a r a D i s t i l l e r s , t o discuss a range of issues of impor tance to producers. “ T h i s i s o u r f i r s t p hy s i c a l m e et i n g s i n c e t h e C ov i d p a n d e m i c ”, s t a t e d S a m a r o o, “ We a r e p l e a s e d t o h o s t i t i n G u ya n a , i n t h e ye a r o f t h e 5 0 t h a n n i ve r s a r y o f C A RI C OM , a n d t o c e l e b r a t e 5 0 ye a r s o f WIRS PA”.

A s t h e g l o b a l r u m m a r ket , e s p e c i a l l y i n t h e p r e m i u m s e c t o r, i s g r o w i n g f a s t , C a r i b b e a n b r a n d s a r e a l s o ke e n t o ex p l o r e n e w m a r ket s . O n e o f t h e h i g h l i g h t s o f t h e m e et i n g w a s a n exc h a n g e w i t h t h e C A RI C OM A s s i s t a n t S e c r et a r y G e n e r a l (A SG) f o r S i n g l e M a r ke t a n d Tr a d e, A m b a s s a d o r Way n e M c C o o k , i n w h i c h p r o d u c e r s c a l l e d o n C A RI C OM t o f a c i l i t a t e o p e n i n g s i n n e w m a r ket s f o r p r e m i u m r u m ex p o r t s . O n t h i s m a t t e r the new Chair added “The region is poised to realize t h e o p p o r t u n i t i e s p r e s e nt e d by n e w n o n - t r a d i t i o n a l m a r ke t s , a n d h a s t h e q u a l i t y p r o d u c t s , p a c k a g i n g a n d p r o d u c t i o n c a p a c i t y t o t a ke a d va nt a g e o f t h e r a p i d grow th in premium spirits demand in these emerging m a r ke t s .” A key a g e n d a i t e m f o r p r o d u c e r s w a s t h e e f f o r t t o s t r e n g t h e n a c t i o n t o r e d u c e exc e s s i ve a l c o h o l u s e by c o n s u m e r s , m i n d f u l o f t h e n e g a t i ve e f f e c t s o f ove r- c o n s u m p t i o n ., “ We h ave a l r e a d y m a d e g r e a t p r o g r e s s ove r t h e p a s t f e w ye a r s t o i m p r ove l a b e l l i n g and most of our products now carr y advice against d r i n k i n g u n d e r t h e l e g a l a g e, d r i n k i n g w h i l e p r e g n a n t , a n d d r i n k i n g w h i l e d r i v i n g , a s we l l a s i n f o r m a t i o n o n s e r v i n g s a n d c a l o r i e s” s t a t e d t h e i n c o m i n g C h a i r M s .

M o n p l a i s i r. “ B u t we n e e d t o g o f u r t h e r ”, s h e a d d e d. “ We a l s o a g r e e d t o r a m p u p o u r e f f o r t s t o i m p l e m e n t p r a c t i c a l m e a s u r e s t o r e d u c e a c c e s s by u n d e r a g e p e r s o n s t o a l c o h o l a n d t o s u p p o r t g ove r n m e nt e f f o r t s a r o u n d r e d u c i n g d r i n k i n g a n d d r i v i n g . We h ave t h e r e s o u r c e s a n d t h e c o m m i t m e nt t o m a ke a d i f f e r e n c e a n d w e i n t e n d t o d o s o.” A l s o e l e c t e d a t t h e m e et i n g , w a s C l e m e n t “J i m my ” L a w r e n c e, h e a d o f t h e J a m a i c a r u m p r o d u c e r s . H e w i l l s e r ve a s V i c e - C h a i r o f WIRS PA , a n d w i l l j o i n S t . L u c i a , G u ya n a , B a r b a d o s a n d t h e D o m i n i c a n Re p u b l i c , t h e o t h e r m e m b e r s o f t h e E xe c u t i ve C o m m i t t e e o f WIRS PA . D i r e c t o r s a l s o

welcomed three new directors into the fold, Antoine C o u v r e u r o f M o u n t G ay D i s t i l l e r i e s i n B a r b a d o s , G r a h a m W i l l i a m s o f Re n e g a d e R u m i n G r e n a d a , a n d Pe r l a Pe r d o m o o f Tr ave l e r s’ L i q u o r s o f B e l i z e. A w a r m w e l c o m e w a s a l s o ex t e n d e d t o L a u r e n t S h u n , n e w h e a d o f A n g o s t u r a , t o h i s f i r s t WIRS PA m e e t i n g u p o n a s s u m i n g t h e l e a d e r s h i p r o l e a t t h e Tr i n i d a d c o m p a ny. h t t p s: // w w w.w i r s p a .c o m / B ACAR D I S U R V E Y SHO W S 2 9 % OF B RITISH D RIN K ERS PREFER R U M OV ER B EER N e w r e s e a r c h f r o m B AC A RD Í R u m h a s r eve a l e d ove r a q u a r t e r (2 9 %) o f B r i t s a s ke d a r e o p t i n g f o r r u m - b a s e d d r i n k s t h i s S u m m e r, ove r c o l d p i n t s o f l a g e r (15%).

I n f a c t , t h e P i ñ a C o l a d a r a n k s t o p a s B r i t s’ f avo r i t e s u m m e r c o c k t a i l (9 %), f o l l o w e d by S ex o n t h e B e a c h ( 7 %) a n d a M o j i t o (5%). L o n d o n e r s a r e p a r t i c u l a r l y p a r t i a l t o a P i ñ a C o l a d a , w i t h 1 i n 3 (3 5%) L o n d o n e r s r eve a l i n g R u m i s t h e i r s p i r i t o f c h o i c e i n S u m m e r months. With warmer months on the horizon, the research has also seen Brits rank their top summer s c e n t s a n d f l avo r s , w i t h c o c o n u t s (31%) t o p p i n g t h e c h a r t a l o n g w i t h f r e s h l y m o w n g r a s s ( 74%) a n d c h i p s h o p c h i p s (2 2 %). I n f a c t , ove r h a l f o f B r i t s a s ke d (5 9 %) c o n f i r m e d t o c h o o s i n g t h e f l avo r o f c o c o n u t a s s o o n a s t h e S u m m e r s e t s i n , w i t h c o c o n u t (5 9 %), p i n e a p p l e (5 2 %) a n d m a n g o (4 3%) b e i n g t h e t o p tastes of the summer that transpor t them to warmer climes. The research follows the launch of the new B AC A RD Í C a r i b b e a n S p i c e d w h i c h f e a t u r e s p i n e a p p l e a n d c o c o n u t a s c o r e f l avo r s , a l o n g s i d e va n i l l a a n d c i n n a m o n , i t ’s s u r e t o s e t t h e n a t i o n’s t a s t e b u d s t i n g l i n g , t r a n s p o r t i n g t h e m t o t h e t r o p i c s eve r y s i n g l e s i p. M a r i e Pey t o, U K B r a n d D i r e c t o r o f B AC A RD Í R u m s a i d “ W i t h a c o m b i n a t i o n o f a g e d r u m , p i n e a p p l e, c o c o n u t , a n d s p i c e s , I ’m d e l i g h t e d t h a t o u r n e w B AC A RD Í C a r i b b e a n S p i c e d i n c l u d e s t h e U K ’s f avo r i t e s u m m e r f l avo r s . I t ’s m a d e f o r m i x i n g , p e r f e c t f o r t h e n a t i o n’s f avo r i t e t r o p i c a l s e r ve s o r a d d i n g t h e t a s t e o f t h e C a r i b b e a n t o s i m p l e d r i n k s . We’r e o p e n i n g t h e C a r i b b e a n F l avo r R o o m s t o g i ve B r i t s t h e c h a n c e t o ex p e r i e n c e t h e i r f avo r i t e f l avo r s a n d o u r n e w r u m i n a t r u l y i m m e r s i ve w ay. W i t h t h e w e a t h e r w a r m i n g u p, i t ’l l b e a g r e a t w ay t o k i c k o f f B AC A RD Í R u m’s s e r i e s o f eve n t s a c r o s s t h e c o u n t r y t h i s S u m m e r ”. To c e l e b r a t e t h e U K ’s f avo r i t e s u m m e r f l avo r s , L o n d o n e r s w i l l b e a b l e t o v i s i t t h e B AC A RD Í C a r i b b e a n F l avo r R o o m s , d ev i s e d w i t h s e n s o r y ex p e r t N a t a l i e A l i b r a n d i t o b r i n g t h e f l avo r s t o l i f e. T h e u n i q u e s i p - a l o n g ex p e r i e n c e w i l l t a ke c o c k t a i l l ove r s o n a s e n s o r y j o u r n ey d e s i g n e d t o e n g a g e w i t h t h e s e n s o r y sy s t e m t h r o u g h s i g h t , s o u n d , s m e l l , a n d t a s t e. H i g h l i g h t i n g t h e p i n e a p p l e, c o c o n u t , va n i l l a , a n d c i n n a m o n t a s t i n g n o t e s o f t h e n e w B AC A RD Í C a r i b b e a n S p i c e d. h t t p s: // w w w. b a c a r d i .c o m / P ICCA D I LY D ISTI L L ERS P i c c a d i l y D i s t i l l e r i e s i s p r o u d t o a n n o u n c e t h e U. S . l a u n c h o f I n d i a’s f i r s t p u r e c a n e j u i c e r u m , C a m i k a r a R u m . T h r o u g h t h e g i f t o f l a n d a n d t i m e, C a m i k a r a , I n d i a’s f i r s t p u r e c a n e j u i c e r u m , i s a n exq u i s i t e s p i r i t t h a t h a s t a ke n f o r m t h r o u g h c e n t u r i e s o f l e a r n i n g a n d t e a c h i n g s , p r o c e s s e s , a n d i n g r e d i e nt s . C a s ke d a n d b o t t l e d i n t h e ex t r e m e c l i m a t e o f t h e n o r t h e r n p l a i n s o f

G o t R u m ? J u ly 2 0 2 3 - 3 7

I n d i a , e a c h b o t t l e o f C a m i k a r a R u m 12 YO, h a s b e e n r e s t e d f o r 12 l o n g ye a r s i n A m e r i c a n o a k b a r r e l s .

Camikara Rum dates back to 20 09 in a quaint village i n I n d i a , w h e r e t h e s we et e s t s t a l ks o f s u g a r c a n e w e r e p i c k l e d, t h e j u i c e d i s t i l l e d a n d p l a c e d i n 9 5 6 A m e r i c a n o a k c a s ks . T h e s p i r i t t h e n s a t p a t i e nt l y f o r 12 ye a r s , i n t e r a c t i n g w i t h t h e w o o d, t h e r e by g a i n i n g c o l o r, f l avo r, a n d c h a r a c t e r. W h e n t h e s p i r i t w a s f i n a l l y drawn from the barrels, the liquid was immediately n a m e d ‘ C a m i k a r a ,’ m e a n i n g l i q u i d g o l d, a n a m e o f S a n s k r i t d e r i va t i o n , ke e p i n g t r u e t o t h e I n d i a n heritage at Piccadily Distilleries. When the barrels w e r e f i n a l l y e m p t i e d, i t w a s d i s c ove r e d t h a t o n l y 6.6% of the original cane juice spirit remained, with t h e r e s t h av i n g b e e n u s u r p e d by t h e a n g e l s a s t h e i r s h a r e. T h e l e f t ove r s p i r i t w a s u n i q u e t o I n d i a , w i t h a t a s t e a n d t ex t u r e c o m p a r a b l e o n l y t o t h e f i n e s t r u m s g l o b a l l y. “ We n eve r i m a g i n e d we w o u l d i n a d ve r t e nt l y create such a rum. Our inspiration came from the h i s t o r y o f t h e l o c a l h o u s e h o l d s o f t h e a r e a w h e r e t h ey h ave b e e n d i s t i l l i n g c a n e j u i c e t o m a ke a l o c a l b r e w c a l l e d L a a h a n ,” s a i d S i d d h a r t h a S h a r m a , P r o m o t e r a t Piccadily Distilleries. “It has been par t of the culture and customs of the Punjab region for thousands of ye a r s . O u r g o a l w a s t o r ev i ve t h i s a g e - o l d t r a d i t i o n a n d we eve n we nt a s t e p f u r t h e r by m a t u r i n g i t i n o a k c a s ks , t o b r i n g i t u p t o i nt e r n a t i o n a l s t a n d a r d. I t i s a t e s t a m e n t t o o u r l a n d ’s h i s t o r y, c u l t u r e, a n d p e o p l e.”

Piccadily Distilleries produced 3,600 numbered b o t t l e s f o r w o r l d w i d e d i s t r i b u t i o n , w i t h 1, 2 0 0 ava i l a b l e i n t h e US t o b e i m p o r t e d a n d d i s t r i b u t e d by t h e i r exc l u s i ve p a r t n e r, I m p E x B eve r a g e. E a r l i e r t h i s ye a r, C a m i k a r a 12 y r b r o u g h t h o m e a G o l d M e d a l w i n a n d 9 5 p o i n t s f r o m t h e p r e s t i g i o u s 2 0 2 3 I nt e r n a t i o n a l W i n e & S p i r i t s C o m p et i t i o n . S i n c e i t s a r r i va l i n t h e US , i t h a s r e c e i ve d r e c o g n i t i o n f r o m b o t h t h e 2 0 2 3 S a n Fr a n c i s c o Wo r l d S p i r i t s C o m p et i t i o n a n d t h e 2 0 2 3 U l t i m a t e S p i r i t s C h a l l e n g e. h t t p s: // w w w. p i c c a d i l y. com/ RO B B’ S RE D R U MM R o b b a n d C i n d y W i l l a r d ’s o b s e s s i o n w i t h r u m b e g a n 2 5 ye a r s a g o w h e n t h ey w o u l d t a ke s a i l i n g t r i p s t h r o u g h o u t t h e C a r i b b e a n . T h ey v i s i t e d l a r g e d i s t i l l e r i e s i n Ve n e z u e l a a n d G r e n a d a , s m a l l e r operations on other islands and back woods m o o n s h i n e o p e r a t i o n s . A f t e r t w o ye a r s o f c o l l e c t i n g r u m s f r o m w h e r eve r t h ey we nt , t h ey d e c i d e d t o t r y t h e i r h a n d a t c r e a t i n g t h e i r o w n b l e n d. H o weve r, t h e i r construction and real estate businesses got in the w ay. I n 2 0 2 0 , R o b b l e f t t h e c o n s t r u c t i o n i n d u s t r y a n d focused full time of creating a premium sipping rum.

Cindy would come home from selling homes to find their kitchen full of open bottles, tasting jars and w o n d e r f u l a r o m a s . T h ey f i n a l i ze d t h e f o r m u l a t h ey w a nt e d l a s t ye a r a n d f i l e d f o r T T B l a b e l a p p r ova l .

T h i s S p r i n g , w i t h t h e h e l p o f t h e f o l ks a t B l a c k H a t D i s t i l l e r y i n C o l o r a d o S p r i n g s , t h ey we r e a b l e t o b l e n d a n d b o t t l e t h e i r f i r s t o f f e r i n g , R o b b’s Re d R u m m , a c a c a o f l avo r e d r u m . T h e i r l a u n c h eve nt w a s i n A p r i l a t t h e P u b l i c H o u s e a t t h e A l ex a n d e r i n C o l o r a d o S p r i n g s , f o l l o we d by a we l l - r e c e i ve d a p p e a r a n c e a t t h e S o u t h e r n C o l o r a d o S t i l l Fe s t d i s t i l l e r y f e s t i va l .

A l t h o u g h b u sy w i t h s a l e s a n d m a r ket i n g , R o b b i s a l r e a d y w o r k i n g o n h i s n ex t r u m , S o u t h e r n C r o s s .

Got Rum ? July 2 0 2 3 - 38

HA PPY RA P TOR D ISTI L L ING H a p py R a p t o r D i s t i l l i n g a n n o u n c e d t h e ex p a n s i o n o f i t s s i g n a t u r e l i n e o f 5 0 4 S y r u p s . T h e ex p a n s i o n i n c l u d e s t h e a d d i t i o n o f t w o n e w va r i e t i e s o f 5 0 4 S y r u p s , c u c u m b e r m i n t a n d l ave n d e r l e m o n p e p p e r c o r n , a s w e l l a s t h e i n c r e a s e d ava i l a b i l i t y o f c o n t i n e n t a l s h i p p i n g t h r o u g h o u t t h e U. S ., C a n a d a , a n d M ex i c o.

T h e ex p a n s i o n m a r k s t h e f i r s t s i g n i f i c a n t s t e p f o r w a r d i n t h e a w a r d - w i n n i n g d i s t i l l e r y ’s p r o d u c t i o n s i n c e H u r r i c a n e I d a i n 2 0 21. “ W h e n H u r r i c a n e I d a h i t L o u i s i a n a i n A u g u s t 2 0 21, t h i s p r o j e c t a n d m a ny o t h e r s w e n t o n h o l d s o t h a t w e c o u l d f o c u s o n ke e p i n g o u r d o o r s o p e n ,” s a i d C o - Fo u n d e r & C h i e f B r a n d O f f i c e r M e a g e n M o r e l a n d -Ta l i a n c i c h , “ T h a n k s t o o u r c o m m u n i t y, w e a r e h e r e t o t e l l t h e t a l e a n d w e’r e g r o w i n g . W h i l e w e c a n’ t l e g a l l y s h i p c r a f t s p i r i t s i n L o u i s i a n a , h av i n g t h e b a n d w i d t h t o ex p a n d s h i p m e n t o f our non-alcoholic 504Syrups means sharing a piece of N e w O r l e a n s a n d o f o u r s t o r y w i t h t h e w o r l d.” A s w i t h a l l H a p py R a p t o r D i s t i l l i n g p r o d u c t s , t h e c o m p l e t e l i n e of 504Syrups is locally handcraf ted in the Crescent C i t y f r o m 10 0 % L o u i s i a n a c a n e s u g a r a n d o n l y w h o l e, r e a l i n g r e d i e nt s . 5 0 4 S y r u p s C u c u m b e r M i n t m a r k s t h e c o m p a ny ’s f i r s t f u n d r a i s i n g p r o d u c t i n p a r t n e r s h i p w i t h S p r o u t NOL A , a N e w O r l e a n s - b a s e d n o n p r o f i t o r g a n i z a t i o n t h a t p r ov i d e s e s t a b l i s h e d a n d d eve l o p i n g farmers in Louisiana with technical and social suppor t.

I n s p i r e d by t h e a b u n d a n c e o f S p r o u t ’s c o m m u n i t y g a r d e n s , 10 0 % o f t h e p r o f i t s o f 5 0 4 S y r u p s C u c u m b e r Mint will benef it Sprout through the end of 2023. “ B u i l d i n g a n e q u i t a b l e f o o d sy s t e m i s j oy f u l c o m m u n i t y b u i l d i n g ,” s a i d S p r o u t C o m m u n i t y Fo o d M a n a g e r M i n a S e c k , “ T h e f a c t t h a t t o o m a ny f a m i l i e s l a c k a c c e s s t o basic necessities and fresh food is hear tbreaking, but t h e c o m m u n i t y b u i l d i n g a n d j oy w e ex p e r i e n c e i n u r b a n a g r i c u l t u r e i s i m m e a s u r a b l e. I n N e w O r l e a n s , f o o d i s the hear tbeat of our city and growing food is special p a r t o f i t .” H a p py R a p t o r ’s m i s s i o n i s t o c r e a t e p r e m i u m r u m i n s p i r e d by N e w O r l e a n s’ c u l t u r e, c o m m u n i t y, a n d t h e m o m e n t s t h a t b r i n g u s j oy. S i n c e 2 0 2 0 , i t h a s d o n a t e d ove r $ 4 0 , 0 0 0 i n d i r e c t f u n d s a n d i n - k i n d g o o d s a n d s e r v i c e s t o t h e N e w O r l e a n s c o m m u n i t y, a n d n o w p a r t n e r s w i t h ove r 10 0 n o n p r o f i t o r g a n i z a t i o n s eve r y ye a r. Fo r m o r e i n f o r m a t i o n o n 5 0 4 S y r u p s a n d o n l i n e o r d e r i n g , v i s i t 5 0 4 r u m .c o m o r f o l l o w @ 5 0 4 r u m o n Fa c e b o o k a n d I n s t a g r a m . w w w. h a p py r a p t o r.c o m D O W N IS L AN D S P IRITS Down Island Spirits is set to launch t wo new additions t o t h e i r l i n e o f s i n g l e c a s k r u m s . T h e l a t e s t ex p r e s s i o n s h a i l f r o m B r a z i l a n d M a r t i n i q u e, a n d b r i n g a w i l d a r r ay o f f r e s h a r o m a s a n d f l avo r s . “ We w e r e t h r i l l e d by t h e r e c e p t i o n o f o u r f i r s t f o u r r u m b o t t l i n g s l a t e l a s t ye a r,” s a i d M i ke S t r e e t e r, t h e f o u n d e r a n d o w n e r o f D o w n Island Spirits. “Our brand aims to truly add to the ava i l a b i l i t y o f t o p - q u a l i t y c a n e s p i r i t s i n t h e US a n d w e feel that our latest casks from Mar tinique and Brazil w i l l d o j u s t t h a t . T h ey a r e b o t h exc e p t i o n a l l y f l avo r f u l r u m s m a d e by d i s t i l l e r i e s w h o h ave a l o n g h i s t o r y o f exc e l l e n c e i n t h e i n d u s t r y.” D o w n I s l a n d ’s 10 0 % c a n e juice bottling from Mar tinique was column distilled on a 19 - p l a t e c o l u m n s t i l l i n 2 017 a t a w e l l - e s t a b l i s h e d d i s t i l l e r y i n S a i n t e - M a r i e, a r u r a l c o m m u n i t y o n t h e Fr e n c h - C a r i b b e a n i s l a n d. I t w a s a g e d f o r 6 ye a r s i n

o n c e - u s e d B o u r b o n c a s ks , 2 m o r e ye a r s i n Eu r o p e a n d b o t t l e d i n F l o r i d a w i t h o u t t h e u s e o f a d d i t i ve s , c o l o r i n g o r f i l t r a t i o n . L i ke t h e r e s t o f t h e D o w n I s l a n d S p i r i t s c o l l e c t i o n , t h i s ex p r e s s i o n i s b o t t l e d a t c a s k s t r e n g t h , 5 8% a bv. T h e B r a z i l R u m b o t t l i n g f r o m D o w n Island Spirits was column distilled in Sao Roque at Ep r i s D i s t i l l e r y i n 2 011. I t i s a n 8 0 / 2 0 b l e n d o f c a n e j u i c e a n d m o l a s s e s r u m t h a t w a s a g e d f o r 6 ye a r s i n A m b u r a n a w o o d b a r r e l s a n d a n a d d i t i o n a l 6 ye a r s i n A m e r i c a n O a k . I t i s f r e e o f a d d i t i ve s , c o l o r i n g a n d f i l t r a t i o n , a n d w a s b o t t l e d a t c a s k s t r e n g t h , 5 5 .1% a bv. T h e n e w D o w n I s l a n d S p i r i t s ex p r e s s i o n s h ave g a r n e r e d e a r l y b u z z f r o m c o l l e c t o r s a n d e nt h u s i a s t s d u e t o t h e i r o r i g i n a n d ove r a l l u n i q u e n a t u r e o f t h e d i s t i l l a t e. “ We h ave b e e n f o r t u n a t e t o d r a w a l oya l g r o u p o f f a n s a n d f r i e n d s f r o m t h e s e ve r y e a r l y d ay s o f o u r b r a n d ,” s a i d S t r e et e r. “ We t h i n k t h a t o u r B r a z i l a n d M a r t i n i q u e r u m s w i l l m e et a n d h o p e f u l l y exc e e d t h e h i g h ex p e c t a t i o n s o f o u r c u s t o m e r b a s e.

E a r l y f e e d b a c k h a s b e e n i n c r e d i b l e.” D i s t r i b u t i o n f o r D o w n I s l a n d S p i r i t s c u r r e nt l y f o c u s e s o n F l o r i d a a n d M a s s a c h u s et t s w i t h N e w Yo r k , Tex a s a n d C a l i f o r n i a ex p a n s i o n i n t h e w o r ks f o r l a t e 2 0 2 3 / 24. O n l i n e r e t a i l o r d e r s w i t h s h i p p i n g t o 4 0 + s t a t e s a r e ava i l a b l e a t t h e i r w e b s i t e, h t t p s: // w w w.d o w n i s l a n d s p i r i t s .c o m / B HA K TA S P IRITS B H A K TA S p i r i t s a n n o u n c e d i t s e nt r y i nt o t h e u l t r a p r e m i u m r u m c a t e g o r y w i t h t h e l a u n c h o f i t s B H A K TA 19 9 0 R u m . H a i l i n g f r o m t w o s i n g u l a r d i s t i l l e r i e s , B H A K TA 19 9 0 R u m c o u p l e s 19 8 5 2 5 Ye a r J a m a i c a n c o l u m n s t i l l r u m f r o m C l a r e n d o n / M o ny m u s k w i t h 19 9 0 2 3 Ye a r J a m a i c a n p o t s t i l l r u m f r o m A p p l et o n E s t a t e s . U n e a r t h e d by R a j Pet e r B h a k t a , t h e s e r a r e r u m s we r e f i r s t b l e n d e d i n 2 014. A f t e r e n j oy i n g a f u r t h e r t h r e e ye a r s a g i n g i n s e c o n d - f i l l MG P b o u r b o n a n d r ye b a r r e l s , B H A K TA 19 9 0 R u m’s a g i n g j o u r n ey c u l m i n a t e d i n T h e B H A K TA M et h o d, t h r o u g h w h i c h t h i s s p i r i t e a r n e d i t s s i g n a t u r e f i n i s h i n c a s ks o f u l t r a - r a r e S i n g l e V i nt a g e B H A K TA 1976 a n d 19 8 0 A r m a g n a c . “ D i s c ove r i n g t h i s r u m w a s a n a b s o l u t e b r e a k t h r o u g h . I t ’s o n e o f t h e m o s t a s t o u n d i n g l y c o m p l ex s p i r i t s I ’ ve eve r e n c o u nt e r e d a n d I c o u l d n’ t b e m o r e exc i t e d t o s h a r e i t w i t h c o n n o i s s e u r s , collectors, and all consumers who appreciate deeplya g e d r u m a s m u c h a s I d o,” s ay s Fo u n d e r R a j Pe t e r B h a k t a . “ S i n c e I ex i t e d W h i s t l e P i g , I ’ ve t r ave l e d the globe in pursuit of the oldest, rarest, and most exq u i s i t e s p i r i t s k n o w n t o m a n . B H A K TA 19 9 0 R u m i s s o s u b l i m e i t s t o p p e d m e i n my t r a c ks . I t ’s a b s o l u t e l y won its place in our oldest-in-the -world collection of V i n t a g e S p i r i t s .” “ U l t r a - p r e m i u m , b a r r e l - a g e d r u m i s becoming one of the most sought-af ter categories i n A m e r i c a t o d ay,” a d d s C o - Fo u n d e r L e o G i b s o n . “ T h i s ex p r e s s i o n i s r i c h , d e e p, a n d o p u l e nt , b e a r i n g a n ex t r a o r d i n a r y a g e s t a t e m e nt b a c ke d u p by c r a f t p e d i g r e e. A s a J a m a i c a n r u m s h o w i n g a f r u i t - l a d e n a n d w h i s key - f o r w a r d f l avo r p r o f i l e e l eva t e d by t h e c o m p l ex i t y o f i t s u n i q u e f i n i s h i n o l d A r m a g n a c c a s k s , B H A K TA 19 9 0 R u m c o n n e c t s t h e b e s t o f t h e N e w Wo r l d w i t h t h e a n c i e nt a r t i s a n s h i p o f t h e O l d Wo r l d.

I t ’s t h e p e r f e c t b r i d g e f o r a g e d w h i s key - a n d r u m l ove r s t o d i s c ove r V i nt a g e S p i r i t s i n g e n e r a l , a n d t h e i r p i n n a c l e, A r m a g n a c , i n s p e c i f i c .” T h i s l i m i t e d r e l e a s e o f B H A K TA 19 9 0 R u m , c o n s i s t i n g o f o n l y 1, 5 0 0 b o t t l e s , i s n o w ava i l a b l e i n t we l ve s t a t e s: N e w

Yo r k , N e w J e r s ey, M a s s a c h u s e t t s , I l l i n o i s , W i s c o n s i n , C o l o r a d o, Tex a s , G e o r g i a , F l o r i d a , Ve r m o n t , Te n n e s s e e, a n d M i c h i g a n . B H A K TA 19 9 0 Ru m i s a l s o n o w ava i l a b l e f o r p u r c h a s e t h r o u g h p a r t n e r s l i n ke d a t t h e i r w e b s i t e, h t t p s: // w w w. b h a k t a s p i r i t s .c o m / RENEGA D E R U M Re n e g a d e R u m a n n o u n c e d t h a t t h e i r S i n g l e Fa r m O r i g i n: H o p e ( P r e - C a s k) w a s a w a r d e d t h e B e s t I n Show Medal for the categor y of Unaged White Spirit, B e s t I n C l a s s M e d a l w i t h i n t h e O ve r a l l R u m a n d Rhum Agricole categories and Double Gold Medal at t h e 2 0 2 3 S a n Fr a n c i s c o Wo r l d S p i r i t s C o m p e t i t i o n .

T h e s e r e s u l t s w e r e o f f i c i a l l y a n n o u n c e d a t t h e To p S h e l f G a l a eve n t t h a t t o o k p l a c e i n L a s Ve g a s o n S a t u r d ay, J u n e 17t h . T h e P r e - C a s k C o l l e c t i o n f o r Re n e g a d e R u m w a s p r ev i o u s l y l a u n c h e d i n t h e U. S . last summer and has also won additional awards/ scores with Ultimate Spirits Challenge and Wine En t h u s i a s t t o n a m e a f e w. O n G r e n a d a’s s o u t h e a s t e r n f l a n k , s h e l t e r e d f r o m t h e A t l a n t i c Tr a d e W i n d s by a n a r r o w m a n g r ove b e l t , s t a n d s Re n e g a d e’s d i s t i n c t i ve t e r r o i r. B r i g h t , i r o n - r e d c l ay, py r o c l a s t i c boulders, rich, alluvial soil and a cool, high water table ensures a humid microclimate with lush cane in t h e d r i e s t s e a s o n . Fo r t h i s r u m , Re n e g a d e h a r ve s t e d t h e o l d e s t o f t h e i r va r i e t i e s , C a i n , f r o m M a m o F i e l d , which stands on the terroir known as Boulders. Single Fa r m O r i g i n: H o p e ( P r e - C a s k) i s a 10 0 % p o t - s t i l l r u m , b o t t l e d a t 5 0 % A BV. Re n e g a d e R u m i s l o c a t e d in Grenada, using fresh sugar cane juice rather than g e n e r i c m o l a s s e s (a by - p r o d u c t o f s u g a r p r o d u c t i o n), g r o w n o n t h e d i ve r s e t e r r o i r s o f G r e n a d a i n t h e C a r i b b e a n . h t t p s: //r e n e g a d e r u m .c o m / B U SINESS RESEARCH COM PAN Y ’ S R U M MAR L ET INSIGHTS OF 2 0 2 3 T h e B u s i n e s s R e s e a r c h C o m p a ny r e l e a s e d t h e R u m M a r ke t I n s i g h t s o f 2 0 2 3 r e p o r t l a s t m o n t h . I t i s a n ex t e n s i ve a n d c o m p r e h e n s i ve r e p o r t t h a t p r ov i d e s a c o m p l e t e a n a l y s i s o f t h e m a r ke t ’s s i z e, s h a r e s , r eve n u e s , va r i o u s s e g m e nt s , d r i ve r s , t r e n d s , g r o w t h , a n d d eve l o p m e n t . T h e r e p o r t a l s o h i g h l i g h t s t h e limiting factors and regional industrial presence that m ay a f f e c t t h e m a r ke t ’s g r o w t h t r e n d s b eyo n d t h e f o r e c a s t p e r i o d o f 2 0 3 0 . T h e m a r ke t r e s e a r c h a i m s t o g i ve a c o m p l e t e u n d e r s t a n d i n g o f t h e i n d u s t r y ’s p o t e n t i a l a n d t o p r ov i d e i n s i g h t s t h a t w i l l h e l p b u s i n e s s e s m a ke i n f o r m e d d e c i s i o n s . T h e R u m M a r ke t Re p o r t i s a n i m p r e s s i ve 12 6 p a g e s l o n g d o c u m e n t t h a t i n c l u d e s a c o m p r e h e n s i ve t a b l e o f c o n t e n t s , a l i s t o f f i g u r e s , t a b l e s , a n d c h a r t s , a s w e l l a s ex t e n s i ve analysis. The repor t indicated that the global rum m a r ke t i s ex p e c t e d t o g r o w f r o m $13 . 6 9 b i l l i o n i n 2 0 2 2 t o $14. 3 5 b i l l i o n i n 2 0 2 3 a t a C o m p o u n d A n n u a l G r o w t h R a t e (C AGR) o f 4. 8% . T h e r u m m a r ket i s ex p e c t e d t o r e a c h $17. 6 8 b i l l i o n i n 2 0 2 7, a t a C AGR o f 5 . 4% . T h e c o u n t r i e s c ove r e d i n t h e r u m m a r ke t r e p o r t a r e A u s t r a l i a , B r a z i l , C h i n a , Fr a n c e, G e r m a ny, I n d i a , I n d o n e s i a , J a p a n , R u s s i a , S o u t h Ko r e a , U K , a n d US A . h t t p s: // w w w.t h e b u s i n e s s r e s e a r c h c o m p a ny.c o m /r e p o r t / r u m - g l o b a l - m a r ket - r e p o r t

G o t R u m ? J u ly 2 0 2 3 - 3 9

The Sweet Business of Sugar

Got Rum ? Ju July ly 2023 2 0 2 3 - 40 40

Nicaragua

Re g a r dl e s s of di st i ll at i o n e qui p m e nt , fe r m e nt at i o n m et h o d, a g i n g o r b l e n di n g te c hni qu e s, a ll r um p r o du c e r s h ave o n e t hi n g i n c o m m o n: su g a r c a n e.

W i t h o ut su g a r c a n e we wo ul d n ot h ave su g a r m i ll s, c o unt l e s s f a r m e r s wo ul d n ot h ave a p r of i t a b l e c r o p a n d we wo ul d n ot h ave r um!

G o t R u m ? J u ly 2 0 2 3 - 4 1

Required Report: Required - Public Distribution

Date: April 13, 2023 Report Number:

NU2023-0002

Report Name: Sugar Annual Country: Nicaragua Post: Managua Report Category: Sugar

Prepared By: Approved By: Evan Mangino Report Highlights: FAS/Managua projects Nicaraguan sugar production and exports recovering in marketing year 2023/24, despite deteriorating political and economic conditions in Nicaragua, with the anticipated arrival of an El Niño weather system and drier weather in the latter half of 2023. Record-setting precipitation in 2022 helped drive agronomic and processing yields lower, with marketing year 2022/23 sugar exports the lowest since marketing year 2018/19, on lower sugar production and exportable volumes.

GotCONTAINS Rum ? ASSESSMENTS July 2 0 2 3 OF - 42 THIS REPORT COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY

G o t R u m ? J u ly 2 0 2 3 - 4 3

Got Rum ? July 2 0 2 3 - 44

G o t R u m ? J u ly 2 0 2 3 - 4 5

Got Rum ? July 2 0 2 3 - 46

G o t R u m ? J u ly 2 0 2 3 - 4 7

Got Rum ? July 2 0 2 3 - 48

G o t R u m ? J u ly 2 0 2 3 - 4 9

Got Rum ? July 2 0 2 3 - 50

G o t R u m ? J u ly 2 0 2 3 - 5 1

CIGAR & R UbyMPhi liPAIRING p I li B a r ake

Got Rum ? July 2 0 2 3 - 52

Coffee Ball D ur ing t he last days of J une, w hile t hink ing ab out J uly ’s pair ing, Luis share d an intere st ing i dea t hat had s o me p otent ial, w hic h was to f re eze a sh ot of e sp re s s o and use it instead of re gular ic e in a pair ing.

Let ’s se e h ow t his wo r ks out .

H o p ef ully you’ll have an ic e c ub e t r ay around. In my c ase I had a silic o ne m o ld to make ic e sp here s, but you c an use a t r adit i o nal t r ay/shap e i f t hat is all you have availabl e.

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).

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

I made my ic e sphere w it h C o st a R ic an c of fe e, using a c of fe e maker I have at h o me. It was st ro ng and I di dn’t add any sugar, w hic h tur ne d out to b e a mist ake, as you’ll f ind out s o o n. A s you re c reate t his at h o me, I sug g e st t hat you add a t abl e sp o o n of sugar and dis s o lve it we ll, p r i o r to f re ezing. T his w ill balanc e t he pair ing later.

I was t hink ing ab out an e le gant pair ing, o ne t hat woul d sh owc ase t he t r ue c har ac ter of t he r um, but als o o ne t hat woul d c hang e al o ng as t he pair ing p ro gre s se d (as t he intensit y of t he e sp re s s o inc rease d). I se le c te d a R hum f ro m M ar t ini que w it h a ver y sp e c ial c har ac ter, Clement 10 year s o l d, but at t he b e ginning of t he pair ing, t he o pp o site o c c ur re d. T he f ir st few sips were intere st ing, but t he c of fe e ver y quic k ly do minate d t he c o l o r, aro ma and t he t aste. It c oul d b e re late d to h ow t he ic e ball me lte d, p o s sibly re leasing m o re intense c of fe e e lement s f ir st , leav ing m o re water t han c of fe e b ehind. I lear ne d t he le s s o n and de c i de d to c hang e t he r um fo r o ne t hat had a hi gh c o nc ent r at i o n of G o t R u m ? J u ly 2 0 2 3 - 5 3

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

Got Got Rum Rum?? July July 22002233 -- 54 54

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

sugar p er liter. My o pt i o ns inc lude d Ro n H e c hi c er a, D ipl o mát ic o and Z ac apa 23. I sele c te d t his last o ne, to tur n t he pair ing around, sinc e I st ill had t ime to s ave it .

A s far as t he c i gar, w hile sm o k ing t he f ir st t hir d t here really was no pair ing.

T he f ir st at tempt (w it h t he Clement) was dispr o p o r t i o nately intense, w it h t he c of fee note s do minat ing ever y t hing.

N ow w it h t he se c o nd r um, t he pair ing was ac c ept able, t he c of fee m ove d away f r o m t he sp ot li ght and into t he bac kgr ound, t he sweet ne s s of t he r um was well inte gr ate d in t he pair ing and I was also able to dete c t t he to bac c o note s f r o m t he c i gar. Fo r t his pair ing I had se le c te d a C o hiba To ro (5 4 x 6) f ro m t he B lue line, w hic h is D o minic an to bac c o w it h H o ndur an w r app er. T his c i gar is supp o se d to have a hi gh

intensit y, w hi c h was not not ic eab le dur ing t he f ir st t hird. My c i gar st ar te d to bur n unevenly, p er haps fo r t he f re quency of my puf f s w hile f i ght ing w it h t he f ir st r um, but af ter c hanging to t he se c o nd r um, t he c i gar ’s c har ac ter was m o re ali gne d w it h my ex p e c t at i o ns, of fer ing a b et ter ex p er i enc e.

In summar y, it is a g o o d ex p er iment to c o nduc t at h o me, but ke eping in mind my c o mment s ab out adding sugar to t he e sp re s s o and using a swe et r um.

I h o p e t hat you c an re c reate t his at h o me, p er s o nalizing it to your lik ing, i f you fo ll ow my adv ic e, your re sult s w ill b e b et ter t han my f ir st at tempt .

Che er s!

Philip Ili Bar ake # GRCi gar Pair ing

G o t R u m ? J u ly 2 0 2 3 - 5 5

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