Got Rum? ®
June 2025 from the grass to your glass, since 2001!
c ontents June 2025
5 From The e di T or 6-9 The Angel’s s h A re - r um r eviews
10-13 C oo K ing wi T h rum
14-17 T he rum mixologis T
18-19 T he rum universi TY® li B r A r Y
26-29 The rum his T ori A n
30-33 T he r um l AB or AT or Y
36-39 rum in T he news
40-57 T he swee T B usiness o F sug A r
60-67 The sug A r mill: origins A nd evolu T ion
68-71 C ig A r A nd rum PA iring g ot r um? June 2025 - 3
Got Rum? ®
Printed in the u s .A. A publication of r um r unner Press, i nc. Taylor, Texas 76574 - u s .A.
Tel/Fax +1 (855) rum -T i P s © 2025 by r um r unner Press, i nc. All rights reserved.
June 2025
e ditor and Publisher: luis@gotrum.com
e xecutive e ditor: margaret@gotrum.com
Cigar and r um: philip@gotrum.com
Angel’s s hare: paul@gotrum.com
r um h istorian: marco@gotrum.com
r um in the n ews: mike@gotrum.com
Cooking with r um: sue@gotrum.com
w ebmaster: web@gotrum.com
d irector of Photography: art@gotrum.com
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F ron T C over : Tropical r um m irage inside s P re A d : e den Colada
F rom T he edi T or Getting Old vs. Aging
i recently caught myself complaining
A g A in about the aches and pains associated with old age. i t became obvious to me that the frequency and duration of my complaints had gradually increased with the passing of time, something that was so gradual that i had grown accustomed to it.
m y complaining and whining about the symptoms of age were quite often accompanied by a yearning for how things were in the past: pain-free joints, increased vitality, better sleep, etc.
i t was then that i also had an epiphany about how many of us view getting old versus how we should view it. As someone who has made a living aging distilled spirits, i should have seen this from the beginning, but somehow, i didn’t: people getting old are no different than spirits maturing in barrels!
There is an aspect of “freshness” and “single-mindedness” that newly-distilled spirits possess. This is similar to the vitality and seemingly endless energy young people have. But, as these young spirits spend more and more time inside barrels, their impetuous nature starts to yield, the rough edges become softer, their see-through bodies slowly become tainted by tannins and their overall personalities become more complex. As trade professionals and consumers of aged spirits, all these traits are things we look for in casked products. Their absence is a quick indicator that either aging is not present or that calendar years have elapsed, but the maturity is lagging.
w hy is it, then, that so many of us struggle to cherish these transformations in ourselves, but want them, even demand them, in our distilled beverages?
There are many possible answers, but the one that i like the most is that, unlike casked spirits, we have agendas, things
we want to do before our time is up. i believe that we reject the reality of growing old because it is a sign that time is simply running out.
g rowing old is the same as aging distilled spirits inside barrels: we must transform ourselves, maturing, extracting experiences from our medium, suffering evaporation losses, ending as more enjoyable versions of ourselves. Perhaps this is why r alph w aldo e merson said that “ The best tunes are played on the oldest fiddles! ”
Cheers!
l uis Ayala, e ditor and Publisher
http://www.linkedin.com/in/rumconsultant
do you want to learn more about rum but don’t want to wait until the next issue of “got rum?”? Then join the “rum lovers unite!” group on linkedin for updates, previews, Q&A and exclusive material.
T he A ngel’ s sh A re
by Paul s enft
m y name is Paul s enft - r um r eviewer, Tasting host, Judge and w riter. m y exploration of r ums began by learning to craft Tiki cocktails for friends. i quickly learned that not all rums are created equally and that the uniqueness of the spirit can be as varied as the locales they are from. This inspired me to travel with my wife around the Caribbean, Central America, and u nited s tates visiting distilleries and learning about how each one creates their rums. i have also had the pleasure of learning from bartenders, brand ambassadors, and other enthusiasts from around the world; each one providing their own unique point of view, adding another chapter to the modern story of rum.
The desire to share this information led me to create www. r umJourney.com where i share my experiences and reviews in the hopes that i would inspire others in their own explorations. i t is my wish in the pages of “ g ot r um?” to be your host and provide you with my impressions of rums available in the world market. h opefully my tasting notes will inspire you to try the rums and make your own opinions. The world is full of good rums and the journey is always best experienced with others. Cheers!
Three s tar Four Year o ld
r hum Barbancourt has been produced by the g ardere family for 160 years at the distillery located on the outskirts of Port Au Prince, h aiti. The company harvests sugarcane around their property and ferment fresh pressed sugarcane juice to produce their products and distill the liquid using a combination of copper pot stills or column stills. This product was aged for four years in l imousin oak and then blended to 43% AB v and bottled at the distillery.
a ppearance
The 750 ml brown tinted bottle has some custom embossing with the number 1862 above the front label and r hum Barbancourt embossed around the bottom. A security wrap with an easy pull tab secures the wood capped synthetic cork to the bottle.
The rum holds a medium amber color in the bottle and lightens significantly in the glass presenting a golden straw color. s wirling the liquid creates a thin band that thickens and releases a single wave of slow-moving tears before evaporating.
n ose
The aroma of the rum leads with a strong vanilla note, followed by oaky wood spices with a pop of black pepper.
r hum Barbancourt
Palate
The first sip delivers a swirl of vanilla and alcohol conditioning the mouth. Additional sips present a lot of oak tannins, a grassy astringency, and a hard pop of pepper right before a long smoky finish.
r eview
o ne of the things i have always enjoyed about r hum Barbancourt products is the way the aroma and flavors transport me back in time to when i had the pleasure of visiting the historic m aison Fondee estate. u nfortunately, for the first time with one of their products, this did not happen. i had been told that the rum is excellent to cook with and to use as a core cocktail ingredient, but it completely lacks any of the aroma and flavor markers that i attribute to the r hum Barbancourt brand and basically could be any minimally aged rum produced on h ispaniola. The price range of the product is in line with those brands, but if you want a product with more of the Barbancourt signature profile i would recommend going with the Blanc, 8, or 15 year old products instead.
T he A ngel’ s sh A re
by Paul s enft
Tanduay Pilipinas
e specia s piced r um
i have not seen any Tanduay products on the shelves in g eorgia for a while and came across e specia and decided to review it. This spiced rum is made using grade A molasses from sugarcane grown in the Panay region of the Philippines. The spices they use for this rum blend are sourced from the forests on the islands of v isayas and m indano and infused with Tanduay g old rum. The rum is bottled at 40% AB v a ppearance
The 750 ml bottle has a metal screw cap with the Tanduay logo on top of it. The front label has a glider snake along the side of it with gold script. There are almost no details about the rum on the labels other than its proof and that it was blended and bottled in the Philippines.
s wirling the liquid created a razor thin band around the glass that slowly thickened before releasing a single wave of legs. The band and legs evaporated quickly, leaving residue all over the glass.
n ose
The aroma leads with a strong rush of caramel, honeyed almonds, cinnamon, orange zest, dried fruit, ginger, and light toasted oak.
Palate
The first sip delivers a swirl of ginger, cinnamon, nutmeg, vanilla, and coconut with a touch of honey. Additional sips present nips of different fruits -pineapple, cherry, and raisin, with nutty oak notes creating the baseline.
r eview
d uring my time as a reviewer, i have evaluated quite a few spiced rums and was curious if Tanduay’s spiced blend would be different or like other products already on the market. s adly, i found the spice profile was not that different; however, i found other things about it enjoyable. i liked that the rum was a higher proof than most of the spiced rums on the shelves, as it amplified the aroma and taste of the spices in the blend. The part that was surprising was the fruit notes woven into the profile, and i enjoyed taking the time to identify them. h owever, when i mixed this with soda, the caramel-driven sweetness just overwhelmed my palate, and i was sort of let down by the experience. i usually enjoy spiced rums in a rum and coke highball, but instead i found i liked this one more mixed in ginger beer or with pineapple juice cocktails. o verall, while the spice notes were familiar, the company did manage to create an interesting and unique flavor experience.
COOKING WITH RUM
Bringing the Spirit of the Cane Into the Heart of the Kitchen!
by Chef Susan Whitley
i ngredients:
m armalade r um g lazed Pork s houlder r oast
• 2 lbs. Pork s houlder
• 2 Bay l eaves
• 2 tsp. g round Allspice
• ½ tsp. g round Cinnamon
• 1 Tbsp. d ijon m ustard
• 1 Tbsp. o range Juice
• 1 Tbsp. d ark r um
• 1 Tbsp. o live o il
i nstructions:
• 2 g arlic Cloves, crushed
• 1 oz. w hite w ine v inegar
m armalade r um g laze:
• 1 Tbsp. o range Juice
• ¼ tsp. Allspice
• ¼ tsp. n utmeg
• 3 Tbsp. Bitter o range m armalade
• 5 oz. d ark r um
1. m ake the marinade: combine bay leaves, allspice, cinnamon, mustard, orange juice, rum, garlic, oil and vinegar, blend into a paste.
2. s eason pork shoulder with salt on all sides. r ub the marinade into the meat evenly. Cover pork in plastic wrap and put in the fridge for 8 hours (or preferably overnight).
3. r emove pork from the fridge one hour before roasting.
4. To make the g laze- combine orange juice, allspice, nutmeg, marmalade, and rum. w hisk to combine.
5. h eat oven to 350°F. Place pork on a roasting tray and roast for 50 minutes. r emove pork from oven and, using a brush, glaze the pork with half of the glaze on all sides until nicely coated. r eturn to the oven for 10 minutes. r emove pork from oven and apply the remaining glaze. r eturn to oven for an additional 10 minutes.
6. r emove pork shoulder from the oven and check that the meat is cooked through but still slightly pink inside (it will continue to cook as it cools down so it’s important not to overcook the meat). Allow the pork to rest for at least 20 minutes.
7. Transfer to a platter and carve into thin slices for serving.
i ngredients:
• 1 9-inch Frozen d eepd ish Piecrust
• 1 C. Chocolate Chips
• 1 C. Pretzels, chopped
• 1 C. g raham Cracker Crumbs
• 1 C. s hredded s weetened Coconut
• 1 C. Pecan Pieces
• 1 C. s oft Caramel Bits ( w erther’s o riginal s oft Caramels work great!)
• 1 s tick (8 Tbsp.) u nsalted Butter, melted
• 1 tsp. v anilla e xtract
• 3 Tbsp. d ark r um
• 1 (14 oz.) can sweetened condensed milk
d irections:
1. Preheat oven to 350°F.
2. h eat butter in a microwave-safe bowl until completely melted. Chop pretzels (and graham crackers in you don’t have crumbs) into small pieces.
texas trash Pie
3. i n a large bowl, combine chocolate chips, pretzels, graham crackers, coconut, pecans, caramel bits, butter, vanilla extract, dark rum, and sweetened condensed milk. m ake sure everything is well blended.
4. Pour the entire filling into frozen pie crust and spread it flat inside the crust. Bake in the oven for 45 minutes or until the pie is set and the top is golden brown. Allow pie to cool for 20 minutes before cutting and serving.
Photo credit: www.5boysbaker.com
THE RUM Mixologist
A space devoted to the exploration of classic and new rum cocktails
What i s m ixology?
m ixology is the study and skill of inventing, preparing and serving cocktails and other mixed drinks. m ixologists are experts in this field, but mixologists’ knowledge goes beyond memorizing basic cocktail recipes: it includes historical information, basic chemistry behind flavor combinations and a capacity for combining common ingredients in new ways.
Join us, as we explore the essential collection of rum cocktail recipes that every mixologist needs to master.
r eviews of books related to sugarcane, milling, fermentation, distillation, aging, blending and other topics related to the production or history of rum.
www. r um u niversity.com
t he u ltimate Zimbabwean c ookbook 111 Dishes f rom Zimbabwe to c
(Publisher’s r eview)
e xplore the Bold and Beautiful Flavors of Zimbabwe – n o Travel r equired!
s tep into the kitchens of s outhern Africa with The u ltimate Zimbabwean Cookbooka rich and heartfelt collection of authentic recipes that bring the essence of Zimbabwean cooking straight to your table. w hether you’re new to African cuisine or looking to reconnect with beloved flavors, this cookbook is your ideal guide to preparing traditional Zimbabwean dishes with confidence.
i nside, you’ll find a carefully curated selection of recipes from across Zimbabwe - from everyday staples like sadza, collard greens (muriwo), and beef stew (nyama) to festive favorites and hidden gems that reflect the deep cultural diversity of this vibrant nation. w ith easy-to-follow instructions and ingredients accessible in most supermarkets or online, you’ll be able to create a full Zimbabwean menu or add an exotic twist to your next dinner party.
w hy This Cookbook s tands o ut:
• Authentic r ecipes m ade s imple - l earn to cook Zimbabwean meals without needing help from a native or prior experience.
• Cultural Culinary Tour – d iscover dishes from different regions of Zimbabwe, reflecting its rich tribal and geographic diversity.
• For e very o ccasion – w hether it’s a weekday dinner, family gathering, or special celebration, these recipes bring warmth and tradition to your table.
• i ncludes Popular Favorites and h idden Treasures – From well-known classics to regional specialties, each recipe tells a story.
Zimbabwean cuisine is known for its earthy, hearty, and flavor-packed dishes - often built around maize, greens, meats, and legumes, combined in ways that are deeply satisfying and nutritionally rich. This cookbook is perfect for food explorers, cultural enthusiasts, home chefs, and anyone seeking to broaden their culinary horizons with bold, soulful meals.
ook r ight n ow, by s lavka Bodic
w hether you’re of Zimbabwean heritage or simply love exploring the world’s cuisines, this book will give you everything you need to embrace the traditions and tastes of Zimbabwe — right from your own kitchen.
A sin : B0F7F ww K r K
Accessibility: l earn more
Publication date: m ay 2, 2025
l anguage: e nglish
File size: 5.3 m B
s creen r eader: s upported
e nhanced typesetting: e nabled
x - r ay: n ot e nabled
w ord w ise: e nabled
Print length: 233 pages
Page Flip: e nabled
your o ne- s top s hop for a ged r ums in Bulk!
• Column- d istilled, Pot- d istilled or Blends
• h igh Congener ( i ncluding h igh e sters), l ow Congener or Blends
• Aged in American or French o ak Barrels
• Aged in r ye w hiskey, Bourbon, Tequila, Armagnac, Port, s herry and w ine Barrels
• s ingle Barrels and s econd Aging/Finish
• d istilled in the us A, Central America, s outh America or in the Caribbean
• o ver 150 m arks/ s tyles Available, plus Custom Blends
• l ow m inimums and Fast Turnaround, w orldwide s hipping www. r umCentral.com
n ow o ffering Bottling s ervices!
Q: Why Bottle/ c o-Pack at r um c entral?
A: r um Central is located within the texas triangle , a region in Texas formed by the state’s four main metropolitan areas. The texas triangle is one of eleven mega regions in the u nited s tates and is home to approximately 75% of the s tate’s population. This area also benefits substantially from trade with m exico, the u nited s tates’ third largest trade partner.
A: r um Central is 30 m iles from Austin, with convenient access to interstate highways, rail lines, airports and seaports (within 250 miles of 4 of the top 10 u . s . seaports), guaranteeing fast and efficient shipping of your dry and finished goods.
Q: Do you need more information?
A: Contact us via our website below! www. r umCentral.com
www. r um u niversity.com
l uis Ayala will be teaching the following at m oonshine u niversity in Kentucky (https://www.moonshineuniversity.com/):
• r um section of the 5- d ay d istiller Course, July 28-August 1 2025
• r um section of the 5- d ay d istiller Course, o ctober 20-24 2025
w e will also be teaching the following courses at our campus in Texas:
Q3 2025 c ourses
• s eptember 22 ( m on) - The Business of r um
• s eptember 23 (Tue) - The Classifications of r um
• s eptember 24-26 ( w ed-Fri) - 3 d ay r um Course (Fermentation, d istillation, i ntroduction to Blending)
Q4 2025 c ourses
• n ovember 3 ( m on) - i ntroduction to r um Blending
• n ovember 4-5 (Tue- w ed) - Advanced r um Blending
w e also offer customized and private training classes. For more information, please contact us at:
r egistrar@rumuniversity.com
For seating availability at The r um u niversity in Texas, please visit:
www. r um u niversity.com
s ign up now to be notified of upcoming courses and seating availability. Click on the button below or copy/paste the link on your browser:
https://secure.campaigner.com/C s B/Public/ Form.aspx?fid=1092285
the rum historian
by m arco Pierini
i was born in 1954 in a little town in Tuscany ( i taly) where i still live. i n my youth, i got a degree in Philosophy in Florence and i studied Political s cience in m adrid, but my real passion has always been h istory and through h istory i have always tried to understand the world, and men. l ife brought me to work in tourism, event organization and vocational training, then, already in my fifties i discovered rum and i fell in love with it.
i have visited distilleries, met rum people, attended rum Festivals and joined the r um Family. i have studied too, because r um is not only a great distillate, it’s a world. Produced in scores of countries, by thousands of companies, with an extraordinary variety of aromas and flavors, it is a fascinating field of studies. i began to understand something about sugarcane, fermentation, distillation, ageing and so on.
s oon, i discovered that rum has also a terrible and rich h istory, made of voyages and conquests, blood and sweat, imperial fleets and revolutions. i soon realized that this h istory deserved to be researched properly and i decided to devote myself to it with all my passion and with the help of the basic scholarly tools i had learnt during my old university years.
i n 2017 i published the book “A meri CA n rum – A s hort h istory of r um in e arly America”
i n 2019 i began to run a Blog: www. therumhistorian.com
i n 2020, with my son Claudio, i have published a new book “F ren C h rum – A h istory 1639-1902”.
i am currently doing new research on the h istory of Cuban r um.
his T or Y o F C u BA n rum
27. re P e A l
After two issues focused on current events, we now return to the h istory of Cuban r um, recounting the end of Prohibition in the u nited s tates and the consequences this major turning point had on Cuba. (For new readers, it could be useful to read HISTORY OF C u BA n R u M 20. PROHIBITIO n published in the July 2024 issue)
Before starting, i would like to illustrate my methodological approach, or, in other words, an aspect of how i present the result of my research. i n my articles i often include quotes from books essays written by other authors. s ometimes the quotes are brief, precise, other times they are lengthy, and occasionally, even very lengthy. o f course, i always provide the author’s name, and the title of the book from which i took the quotes. w hy do i frequently use excerpts, instead of writing everything myself, in my own words? Because i believe that research, in every field of knowledge, is a collective endeavour, in which each person builds upon the work already done by others. s o, if someone before me has already written well on a certain topic, i see no reason why i should repeat what has already been said in different, and
possibly inferior, words. Besides, i think it is useful to make known to a wider audience, in e nglish, texts that are often little-known, forgotten, or written in other languages. h aving said this, this article relies, to a great extent, on l isa l indquist d orr’s “ A Thousand Thirsty Beaches ”, published in 2018. u nless otherwise specified, the quotations are taken from this book.
“By 1930, the failures of Prohibition were hard to miss. d espite ten years of enforcement, the federal government had been unable to stem liquor traffic and indeed fund itself in the midst of increasing complaints about the consequences of enforcing the e ighteenth Amendment. w hen the w ickersham Commission, established by President h oover to examine the problems of law enforcement and observance, began its hearings that year, the growing list of problems was inescapable. The federal government had spent millions of dollars, and yet ‘in many cities large and small (there) are as many if not more places where liquor is sold.’ o fficials had been corrupted, citizens had lost respect for the law, and the courts had been overwhelmed with individuals charged with crimes. The media had even accused Prohibition agents of outright murder in their efforts to enforce the nation’s dry laws. Yet liquor remained plentiful virtually throughout the nation. To many observers, the traffic in liquor was simply too extensive, too profitable, and too persistent to ever be fully stopped, and they no longer saw the point in trying. i t was clear that Prohibition had not eliminated any of the nation’s social ills, indeed it had very likely created more problems than it solved.”
o n the widespread consumption of alcohol despite Prohibition, and the ease and ordinariness of drinking it, we have a delightful Cuban testimony. w e have dedicated as many as three articles to B. d . w oon’s fascinating book “ When It’s Cocktail Time in Cuba ” published in 1928, but it seems truly inexhaustible. h ere is
the story of w oon’s interview with Facundo Bacardì, a descendant of the founder and vice president of the company.
“ i sn’t the u nited s tates a big consumer? i asked.
A lot of rum is smuggling in, he agreed, but everything with a Bacardi label in n ew York isn’t Bacardi.
The last time i went to n ew York two friends took me out for dinner. o ne of them said we would go first to a place he knew which served genuine Bacardi.
w e went there and were served, but when i tasted my glass i shook my head. i t wasn’t real Bacardi.
s o the second man said: w ell, i ’ll take you to the swellest place in n ew York. i ’m a member there and i know they’ve got the real stuff.’
w e went to this other place, a very distinguished pseudo-club, with thick carpets on the floor, a mahogany bar and subdued atmosphere. The bartender ceremoniously poured us three drinks of what certainly looked like a genuine bottle of carta oro Bacardi. But as soon as it touched my lips i knew it was faked. s adly i shook my head again. i ’m sorry, i said, but this isn’t genuine.
The bartender, insulted, called the manager. This gentleman was furious.
“ w hat?, he cried, you mean to tell me that isn’t real Bacardi? l et me tell you i ’ve been keeping bars for thirty years and know the real stuff. That’s gen-u-ine Bacardi – i ’ve been selling it for twenty years”.
i ’m sorry, i said, but i ’ve been making it longer than that.”
Clearly, even in the midst of Prohibition, it was normal to go around n ew York’s clubs and drink rum.
s lowly but steadily support for Prohibition diminished among opinion leaders and the public at large. The r epeal movement also attracted a substantial number of women, who previously had been pillars
of the Temperance m ovement. s till, the r epublicans continued to defend Prohibition, while in 1932 d emocratic candidate Franklin d r oosevelt ran for President promising the repeal of federal Prohibition laws.
“The w ickersham Commission released its finding in early 1931. i ts general report optimistically suggested that Prohibition enforcement was possible by transferring the Prohibition Bureau to the d epartment of Justice and changing legal procedures to facilitate the flow of cases through the courts. i ts conclusions were largely greeted with derision. A popular ditty summed up the nation’s view of the w ickersham Commission work and illustrated the seeming contradictions between the commission’s hopes for effective Prohibition and the reality that Americans saw around every day: P rohibition is an awful flop. We like it.
It can’t stop what it’s meant to stop. We like it.
It’s left a trail of graft and slime, It’s filled our land with vice and crime, It don’t prohibit worth a dime. n evertheless we’re for it.
Attributed to Franklin P. Adams, it appeared in the n ew York World in 1931 and soon became part of the ethos of the movement toward Prohibition’s repeal.”
i n the end, the weight of the facts prevailed, aided also by the g reat d epression.
“ e ventually, the problem of Prohibition would be solved by repeal, facilitated by a massive economic depression that made the need for government revenue inescapable, which taxes on liquor could readily supply. i n the midst of the g reat d epression, the moral issue embedded in Prohibition no longer seemed important. The warm comfort of a legal drink seemed to promise some sustenance to a beleaguered nation. o ne of Franklin
r oosevelt’s earliest acts as president was to legalize beer commenting, ‘ i think it’s time the country did something about beer’. By d ecember 1933, enough states had ratified the Twenty-First Amendment, ending national Prohibition once and for all.” At last! o n d ecember 5th, to be precise.
And yet …
According to w ikipedia – which i would like to thank here, for its great and valuable work – following the r epeal some states continued Prohibition within their own jurisdictions. Almost two-thirds of the states adopted some form of local option which enabled residents in political territorial units to vote for or against local prohibition. For a time, 38 percent of Americans lived in areas with Prohibition. By 1966, however, all states had repealed their statewide prohibition laws, with m ississippi the last state to do so. A number of smaller jurisdictions also exist, such as cities, towns, and townships, which up to now prohibit the sale of alcoholic beverages and are known as dry cities, dry towns, or dry townships. d ry jurisdictions can be contrasted with “wet” (in which alcohol sales are allowed and regulated) and “moist” in which some sales of alcohol are permitted, or a dry county containing wet cities.
i t is clear even from this scant information – which i haven’t explored in depth –that Prohibition in the u nited s tates is not merely a strange relic of the distant past but seems to be deeply ingrained in American cultural and political reality even today. i n fact, unfortunately, i fear that it is making a powerful comeback, as i tried to explain in my article PROHIBITIO n STRIK e S BACK in the April 2025 issue.
But what happened in Cuba following the r epeal?
The r epeal came at the end of a dramatic year for Cuba. o ver time, the m achado g overnment had become increasingly dictatorial and repressive, provoking a violent reaction from the oppositions. s trikes, demonstrations, terrorist actions,
gunfights, summary executions occurred over and over again, far beyond the traditional violence of Cuban political life.
“ i n early August 1933 Cuba presented a desolate and disconcerting picture; there were serious strikes in all service sections of h avana, with the railway workers out for the first time. n ewspapers were also shutting down. The bars and cafés were closed for the first time in history. Food was scarce. m ost shops were shut, and there were few people in the streets. e veryone was asking when the American marines would land.” ( h . Thomas Cuba A History , 2001). The situation was completely different from the one described by w oon just a few years earlier.
i n August m achado fled and shortly afterwards a full-fledged revolution broke out, which shook the island’s economy and society to its roots, but without managing to bring about a radical change. “The post- m achado leadership changed hands rapidly from moderate reformist in August 1933 to more radical reformist in s eptember to authoritarian populist in January 1934.” ( r . s chwartz “ Pleasure Island ”, 1997). An incomplete or frustrated revolution, from which emerged a new strongman who would dominate Cuban politics until 1959, Fulgencio Batista.
Prohibition ended, but its effects on Cuba did not. i t is important to clarify that the average Cuban was traditional and conservative regarding relations between the sexes and public behaviour. w hile for American tourists Cuba was a place of transgression and forbidden pleasures, most Cubans viewed things in a very different way. “ w hile Cuba’s tourism industry traded on Cuba’s reputation for the exotic, Cubans themselves were considerably less ‘wide open’ and wild antics by tourists were not outside h avana’s main tourist areas. Two young couples who hired a car to take them to see the sights around town discovered the limit on public carousing. They found themselves in jail, charged with an
offense against modesty when the local ‘vigilantes’ reported that the ‘girls were sitting in the boy’s laps, were embracing, kissing, and yelling, and that one of the boys had one of the girl’s skirts up over her head.’ The two boys were fined, missed their ship’s departure, and had to have financial help to get out of jail and get home.”
s imilar resentment against tourists arose in many cases when their overly free behavior caused scandal and offended the traditional moral values of Cubans. And things grew worse over the years, as American organised crime discovered Cuba.
“American’s use of liquor during Prohibition involved a bit of rebellion, a willingness to flout the law and travel to exotic locales where liquor was legal but the ambiance was more edgy. That aspect of Cuba’s allure faded with Prohibition’s repeal, but travel to Cuba during Prohibition nonetheless laid an important foundation. i t demonstrated Cuba’s potential as a vice-soaked vacation paradise. i ndeed, while the flow of liquor and tourists between Cuba and the u nited s tates diminished briefly in the 1930s, its glamour did not go unnoticed by m eyer l ansky, the infamous mob financier. u nable to corner the market on rumrunning out of Cuba during Prohibition, the mod turned its attention to tourist vice in h avana in the years after repeal. By the late 1930s, the American mob conquered Cuban nightlife, controlling h avana’s casinos, nightclubs, illicit entertainments, and sporting venues. Building on Cuba’s allure from the 1920s, it created and highend vacation paradise promising virtually any pleasure, which reached its zenit in the 1950s. h avana beckoned glamorous stars, musicians, and American investors, who turned a blind eye to the poverty, violence, and corruption around them. By the late 1950s, Cuba was a powder keg and h avana hedonistic vibe helped create the conditions that led to revolution.”
m arco Pierini
The Rum Laboratory
Presented
by
Join us as we explore the world of rum spices and flavors! i n this series you will learn to flavor your own r ums and to create your own l iqueurs and c reams.
g ot r um? June 2025 - 31
Presents making your own
Black Walnut Rum Liqueur
i ngredients:
• 1 Cup s helled Black w alnuts
• 1 Cup w hite r um
• ½ Cup Aged r um
• 1 ½ Cup l ight Corn s yrup
• ½ Cup w ater
• 1 teaspoon Pure v anilla e xtract
d irections:
Toast walnuts. Transfer to clean 1-quart jar with tight fitting lid. Add both rums and cover tightly right away so alcohol does not evaporate. l et stand in a cool, dark place for one month, shaking occasionally.
u se a fine mesh strainer to strain out the walnuts. d iscard. Transfer liqueur to a clean container. Bring corn syrup and water to a boil over medium-high heat, stirring constantly to prevent scorching. r emove from heat and let stand until just warm. Add syrup and vanilla to liqueur, cover and age for one month. Yield: Approximately 1 Quart.
o ptional: h ere is a recipe for a much quicker and easier method.
i ngredients:
• 1 Cup w hite r um
• 1 Cup d ark Aged r um
• 1 ½ teaspoon Concentrated Black w alnut Flavoring e xtract
• 1 Cup s ugar
• ½ Cup w ater
d irections:
Combine rums and walnut flavoring in a 1 quart jar. m ake a simple syrup by bringing sugar and water to a boil over mediumhigh heat, stirring constantly to prevent scorching. w hen clear, remove from heat and let stand until just warm. Add to alcohol mixture. Cover and let stand in a cool, dark place for at least 1 month.
r um in the ne W s
by m ike Kunetka
These are the most recent and noteworthy headlines in the rum industry. i f you want us to share your news with our readers, please send me an email to: m ike@gotrum.com.
roaming roa D s P irits
m ike g ilmore’s goal is to bottle the highest quality s ingle Cask r ums, Armagnacs, Cognacs, g rain s pirits, or whatever else he finds interesting in this beautiful w orld of Aged s pirits. h is latest rum offerings include:
• 12 Year m auritius r um - d istilled from sugarcane juice in a column still, it’s aged in ex-bourbon barrels and finished in a rare cognac cask.
• 12 Year Jamaican r um – A perfectly balanced medium ester marque, aged 12 years in a single ex-bourbon cask.
• 18 Year Barbados r um - d istilled at a renowned Barbados distillery, this 18-year-old rum is a masterpiece of pot and column blend distillation, impeccably aged in ex-bourbon casks.
• 11 Year Thailand r um - Crafted in a column still aged in once-used ex-bourbon casks.
• 18 Year Belize r um – d istilled in a column still from sugarcane molasses.
• 12 Year d ominican r epublic r um - d istilled from sugarcane juice using a column still. https://roamingroadspirits.com/
neoli himalayan rum
h immaleh s pirits, the creators of renowned brands Kumaon & i and Bandarful, have unveiled n eoli h imalayan r um, the world’s first w hite Pure s ingle h imalayan Agricole- s tyle r um. d istilled in the heart of Kumaon, n eoli sets a new benchmark in craftsmanship, blending h imalayan purity with the region’s rich sugarcane heritage. u nlike traditional rums made from molasses or jaggery, n eoli is crafted from fresh sugarcane juice, fermented spontaneously, and distilled in a d ouble r etort Pot s till, an i ndian first. This smallbatch rum showcases a smooth vanilla profile with a bright sugarcane finish, bottled at an impressive 49% AB v. Perfect for sipping or crafting refined cocktails, n eoli embodies both elegance and complexity. “ n eoli represents our commitment to purity, sustainability, and craftsmanship,” says s amarth Prasad, Co-founder of h immaleh s pirits. i nspired by the n yoli bird’s melodic call, this rum is a tribute to Kumaon’s natural bounty, crafted with ethical sourcing and sustainable farming practices. “As consumers demand authenticity and provenance, n eoli elevates the rum category in i ndia and beyond,” adds Ansh Khanna, Co-founder. https://www.himmalehspirits.com/
K uleana
rum W or K s
Kuleana just announced the release of Founders’ Cut #1. w hen they commissioned their new hybrid still in 2023, they wanted to save their precious h awaiian sugarcane juice, so they recreated it with a molasses, brown sugar, white sugar and water ferment. i t was meant to be just a test, but it tasted so good that they aged it in ex-bourbon barrels to see what would happen. Then, for good measure, they added some of their aged h awaiian r um Agricole. Founder’s Cut #1 will be available at the Kuleana Tasting r oom in w alkoloa v illage on the Big i sland of h awaii. All four Kuleana r um w orks® entries just earned g old m edals at the 2025 Beverage Testing i nstitute w orld s pirits Championships, one of the most respected spirits evaluations in the world. n anea® Aged r um scored 93 Points, h awaiian r um Agricole® 93 Points, Hōkūlei® Aged Rum 94 Points and Huihui® w hite r um 94 Points. https://kuleanarum.com/
ca P tain morgan
Captain m organ is launching Captain m organ m uck Pit Brew, a new brand extension with a flavorforward liquid innovation that will roll out across e urope, Africa and Asia. d rawing inspiration from the legendary muck pits of the Caribbean rum making process that see overripe fruit tossed into a ‘muck pit’ and fermented in the tropical heat to create a rum with an intensely fruity flavor,
Captain m organ m uck Pit Brew delivers iconic Captain m organ spice with an extraordinarily tropical twist. Captain m organ m uck Pit Brew is a gently sparkling tropical brew that blends Captain m organ o riginal s piced g old, brewed mangoes and a dash of hop flavors together for the first time. The result is an innovative liquid that evokes the body of a beer but with the finish of rum. The team behind Captain m organ m uck Pit Brew looked at how consumers socialize and worked with focus groups to understand the opportunities for the development of a new type of drink. w ith 91% of respondents saying they’d drink Captain m organ m uck Pit Brew in a casual setting like a pub or beer garden, the new rum-based innovation provides a delicious new alternative to beer. m ark s andys, Chief i nnovation o fficer at d iageo, said: “Captain m organ m uck Pit is more than just a product innovation; it’s a new brand extension that champions flavor. w e combined insights into the evolving ways that consumers socialize today with inspiration from traditional production methods to create the unique innovation that we call Captain m organ m uck Pit Brew. w e can’t wait for it to hit pubs and festivals this summer, and shelves in the near future” Consumers will see the Captain m organ m uck Pit Brew creative platform, ‘ m uck u p the u sual’, come to life this summer via consumer activations and sampling at festivals across g reat Britain, as well as through digital channels. Captain m organ m uck Pit Brew is 4% AB v and is available in select venues across g reat Britain via an exclusive partnership with lw C d rinks, the u K’s largest independent wholesaler. The 440ml cans and 330ml cans (multipack) will be available in the off-trade next year. https://www.captainmorgan.com/
P lanteray rum
Planteray has re-introduced Planteray s ealander r um, a permanent addition to the portfolio whose journey from barrel to bottle encompasses three expansive oceans. This innovative rum allows you to travel the world in one sip, combining the finest elements of three exquisite rum producing countries: Barbados, m auritius and the Fiji i slands. “For more than 25 years, our rum barrels have sailed between the great rum-producing origins and France, to bring the finest rums to your bars and tables. s ealander honors this history. i am so excited to share it with you,” says Alexandre g abriel, owner and m aster Blender of Planteray r um. h arnessing the Fiji i slands’ mineral-rich volcanic soil, each barrel produced by the r um Co. of Fiji is enhanced by the warm, tropical climate unique to the s outh Pacific. Column distilled rums aged for five years give chocolate notes and Fiji’s signature smokiness. The result is added intensity, with charred barrels introducing additional form, structure and fruitiness to the rum. Accentuated
by the s tade’s w est i ndies r um d istillery’s aging process beside the crystalline shores of Barbados’ Brighton Beach facing the Caribbean s ea, this pot and column still rum, aged for up to eight years, brings vanilla and coconut notes, and an overall gourmet mouthfeel to the final blend with a touch of Barbadian high esters. Both selections are further enhanced by the addition of a third rum, direct from m auritius’ s aint Aubin d istillery. Awash with grassy and herbal notes, the distillery’s column distilled unaged earthy cane juice rum adds freshness, completing this exquisite trifecta blend. https://planterayrum.com/
o Z ama rum
h all-of-Fame baseball legend d avid o rtiz has announced the launch of o zama r um, an ultrapremium, 100% d ominican-made spirit that celebrates the island’s rich heritage while boldly reimagining its future. l ike the iconic o zama r iver for which the product is named, o zama r um is uniquely d ominican and proudly bears the denominación de origen ( do ) statement “ r on d ominicano” which certifies that it is made from 100% d ominican sugarcane, fermented and distilled and aged for at least one year in oak barrels and bottled, all in the d ominican r epublic. d eveloped by o rtiz and a team of d ominican artisans and spirits experts, o zama offers a fresh take on rum. i nspired by the countless days d avid spent as a little boy on the o zama r iver fishing, swimming and crabbing for jaiba, the packaging is bold, the taste is smooth, and its brand ethos is unapologetically joyful. “To me, o zama isn’t just about rum, it’s about identity, pride, and progress. i wanted to build something that celebrates the energy and soul of my people and shows the world what we’re made of. i t’s always been important for me to do things the right way, which is why this labor of love has been one of the most rewarding projects of my career. i can’t wait for people to try it! They say that perfection doesn’t exist, but you can get close to it,” said o rtiz. “From day one, d avid had a clear vision to create an ultra-premium rum that feels authentic, vibrant, and undeniably d ominican. i t was important to him to spotlight the d ominican r epublic and at the same time give back to the community that raised him,” said Abbott w olfe, Founder & C eo of d rink2 s uccess, which partnered with o rtiz to bring o zama to life. “ w e’re proud to launch a brand that’s bold enough to disrupt the category, and grounded in real culture, real people, and real purpose.” The three initial offerings will be o zama Blanco, o zama Añejo and o zama g ran Añejo. drinkozama.com.
cru Z an
Cruzan has announced the oldest aged rum to date to be released from the Cruzan d istillery on s t. Croix, representing its premium tier of sipping
rums, Cruzan i sland r eserve 13-Year- o ld. The 13-Year- o ld represents a new chapter of innovation from the Cruzan d istillery in s t. Croix of the us v irgin i slands, an incredibly rich blend of three exceptional rums:
• 13 Year (48%): The youngest of the three rums embodies the quintessential Cruzan sweetness and pronounced aroma. d elicate and smooth on taste with a shorter finish, light and sweet on the nose, with subtle notes of caramel, honey, oak, and a hint of cherry, vanilla, caramel and citrus.
• 16 Year (22%): A slight reduction in sweetness, more pronounced wood notes, thicker mouthfeel and depth on mid-palate with a medium finish.
• 20 Year (30%): d iminished sweetness, woody and oaky on the palate, embodying “aged rum” – oily, heavy mouthfeel, butterscotch notes and a long smooth finish that you can chew on. The final i sland r eserve 13-Year- o ld blend is a harmonious creation where the 13-year rum contributes prominent sweet notes at the front of the palate, the 16-year rum adds a complex body, and the 20-year rum provides a long, smooth finish that lingers on the palate. https://www.cruzanrum.com/
mount gay
m ount g ay just introduced the eight edition of m aster Blender Collection: The Cognac Cask e xpression.
u nlike any other release in the m aster Blender Collection, m ount g ay m aster Blender Trudiann Branker chose to highlight the influence of tropically aging rum in casks that previously held Cognac. s haring a long heritage of producing the finest spirits in the world, Trudiann looked to the house of r émy m artin to source casks. l ocated in the heart of the Cognac region of France, r émy m artin has been leading exceptional Cognac making for over 300 years. Aging their precious eaux-de-vie in the highest quality French oak casks made of large grain oak trees mainly found in the l imousin forests and highly famed for the excellence of their wood. For this limited liquid, Trudiann Branker decided to showcase the subtle fruitiness of the traditional column distilled rums. This complemented the delicate French oak casks which, due to their large and open grain, impart a rich vanilla flavor. Four years of full tropical aging in Barbados bring out notes of red stone fruits, cherry, vanilla and caramel. The result is a rich and opulent blend that unfolds with every sip. The Cognac Cask e xpression is bottled at 58% AB v and is non-chill filtered in order to preserve its rich aromas and natural color. This expression will be limited to 6,276 bottles and will be available at select premium retailers throughout the world. https://www.mountgayrum.com/
ham PD en estate
h ampden e state has introduced h ampden 1753, a new bottling named in honor of the distillery’s founding year. Celebrating nearly three centuries of traditional craftsmanship, h ampden 1753 is a vibrant tribute to the Jamaican distillery’s extraordinary historical heritage. Known for its ‘heavy’ pot still rums, h ampden e state is considered one of the oldest sugar estates in Jamaica. 1753 r um is made using spring water sourced from a nearby spring, undergoes a long fermentation process initiated by natural, indigenous yeasts, and is distilled in double-retort copper pot stills. Complex and boasting a classic high-ester profile, yet accessible and versatile thanks to its 46% AB v, h ampden 1753 is aged for 3 years in ex-bourbon barrels, and brilliantly displays the inimitable aromatic palette of the legendary Jamaican distillery. https://hampdenestaterum.com/
holmes cay
e ric Kaye has announced his first round of releases for 2025:
• Trinidad 2012 – 12 Year. This rum comes from two casks from the now defunct 10 Cane distillery in Trinidad. These rare and special barrels give a beloved young rum a second life as an aged rum. d uring 10 Cane’s existence, there were several different formulations. The original, artisanal version of 10 Cane was chosen for this edition. i n it, fresh cane juice underwent a five-day, low temperature fermentation with specialized yeast strains. i t was then double-distilled in small batches in French pot stills and aged in French oak excognac barrels for one year. w hen production in Trinidad ceased, the original cane juice, pot still distillate was left aging in ex-cognac barrels in the tropics for 4 years, with a further 5 years maturation in the u K in ex-rum casks. The rum then spent another 3 years in ex-rum barrels in n ew York state, transforming the light-bodied mixing rum flavors into a mature and layered taste profile. i t was bottled at barrel proof, or 59% AB v
• Fiji 2009 – 13 Year. This rum comes from s outh Pacific d istilleries of Fiji. This molasses pot still rum was distilled in Fiji in 2009 and spent 13 years in the u K in ex-rum casks before being bottled at a high proof of 58% in n ew York state.
• g uyana v ersailles 2018. This rum is a heritage mark, produced on the v ersailles single wooden pot still. The mark was originally from the early 19th century estate at Plantation v ersailles on g uyana’s d emerara r iver. The v ersailles still eventually came to d iamond d istillery, the only remaining distillery in
g uyana, where this edition was produced. This heritage still’s vat is made from g uyanese greenheart wood, an extremely dense native wood. The v ersailles still is one of the oldest operating wooden stills in existence. The g uyana v ersailles 2018 is a 100% molasses pot still rum aged in ex-bourbon casks in the u K for four years and one year in n ew York state. i t was bottled at 55% alcohol by volume.
• r éunion i sland r um Traditionnel – s ingle o rigin e dition #4. This is a molasses-based rum from d istillerie de s avanna, tropically aged in ex-cognac casks for three years and bottled in n ew York at 46% AB v. https://www.holmescay.com/
a PP leton estate rum museum
The Jamaica o bserver reported that J. w ray and n ephew l imited brought a taste of the renowned Joy s pence Appleton e state r um e xperience Tour to n ew Kingston, with the grand opening of the Appleton e state r um m useum, an immersive, curated space that captures the essence of Jamaica’s most celebrated rum. i n a move to usher in ‘edutainment’ and a new set of enthusiasts, Appleton e state m aster Blender Joy s pence and her deputy master blender colleague, d avid m orrison, oversaw the development of the new rum museum.
The museum promises a unique experience, where education meets entertainment, offering an unforgettable journey through the brand’s rich legacy. i nspired by the renowned Appleton e state Jamaica r um Festival, the museum is a powerful celebration of Jamaican excellence in rum-making. d esigned to engage both seasoned rum connoisseurs and curious newcomers, it showcases centuries of tradition, expert craftsmanship and cultural storytelling. “This is a pop-up immersive space where persons can come in and learn about the brand credentials, the history and the rum creation process of Appleton e state Jamaica r um,” d ominic Bell, J w ray and n ephew l imited’s communications manager told o bserver o nline shortly after the festivities came to an end. “ w e have been crafting this brand from 1794 and exporting it to the world since then. i t’s one of the top-selling spirits globally and we’ve always said, how do we further communicate and involve the public in that of our own Jamaican experience, and that is what we are doing here now.” d eputy m aster Blender d avid m orrison added “ i t’s more than a campaign, it’s a cultural invitation to immerse yourself in our rich history, craftsmanship, and the essence of Jamaica itself”. https://appletonestate.com/en-us/
The Sweet Business of Sugar
ZIMBABWE
r egardless of distillation equipment, fermentation method, aging or blending techniques, all rum producers have one thing in common: sugarcane
w ithout sugarcane we would not have sugar mills, countless farmers would not have a profitable crop and we would not have rum!
Don’t let the uncertainty from us tariffs on foreign-made rums threaten your growth!
Contact us to begin the process of replacing your foreign-distilled rums with domesticallymade rums that will not be affected by the political and economical turmoil that is starting to boil around us!
w e have a large inventory of domesticallydistilled (tariff-free), aged rums, including low and high congener, even high esters!
Presents
The Sugar Mill: Origins and Evolution
i ntroduction
s ugarcane ( Saccharum officinarum ) is a perennial grass of the family Poaceae i t is primarily cultivated for its juice, from which alcohol (through fermentation and distillation) and sugar (through dehidration and refining) can be obtained. m ost of the world’s sugarcane is grown in subtropical and tropical areas.
i t is commonly accepted today that sugarcane originated in Papua, n ew g uinea, where it was initially domesticated. The plant was then taken to other lands by traders, where its sweet virtues quickly made it a sought-after commodity.
i t is also commonly accepted that around 10,000 years ago, the original inhabitants of Papua did not have tools to process the cane, meaning that they likely chewed it raw to extract the juice, which was consumed as-is ( n oël d eerr, The History of Sugar: Volume One ).
n ot much written history exists that documents the early extraction of the juice for the purpose of dehydration and formation of sugar crystals until the publication of De Materia Medica , a pharmacopoeia of medicinal plants and the medicines that can be obtained from them, which was written between the years 50 and 70 of the current era by Pedanius d ioscorides, a g reek physician in the r oman army. This is the oldest record documenting the existence of crystalized sugar, which was used at the time to “treat indigestion and stomach ailments.”
h ow did people manage to extract the dissolved sugar from the juice? The answers to this question are at the core of this series. s o join us, as we explore this fascinating topic!
g ot r um? June 2025 - 62
Part 6: t he m an of s teel
i n Part 5 we discussed the introduction of wind power as an alternative to animal or human force, to turn the vertical rollers crushing the cane. As you recall, most of the moving parts of these mills were constructed of wood, which is not the sturdiest material. w ood fibers have intrinsic flexibility, which allows wooden structures to bend and absorb some degree of pressure without breaking. w hen crushing sugarcane, however, this flexibility leads to reduced pressure being applied to the cane itself, thus making the juice extraction process less efficient.
w hat the industry needed at that time was a sugarcane mill constructed of steel, but the steel manufacturing technology back then was still in its infancy and steel parts where extremely expensive to produce. This is when our hero, h enry Bessemer, comes into the picture.
Bessemer was the son of an engineer and typefounder. h e showed his considerable mechanical skill and inventive powers at an early age. After his invention of adjustable mechanical stamps for dating deeds and other government documents and his improvement of a typesetting machine, he went to the manufacture of “gold” powder from brass for use in paints.
d uring Bessemer’s time there were only two iron-based construction materials: cast iron made by the treatment of iron ore with coke in the blast furnace and wrought iron made from cast iron in primitive furnaces by the laborious manual process of “puddling” (stirring the melted iron to remove carbon and raking off the slag).
d uring the Crimean w ar, Bessemer invented an elongated artillery shell that was rotated by the powder gases.
The French authorities with whom he was negotiating, however, pointed out that their cast-iron cannons were not strong enough for this kind of shell. h e thereupon attempted to produce a stronger cast iron. i n his experiments he discovered that the excess oxygen in the hot gases of his furnace appeared to have removed the carbon from the iron “pigs” that were being preheated—much as the carbon is removed in a puddling furnace—leaving a skin of pure iron. Bessemer then found that blowing air through melted cast iron not only purified the iron but also heated it further, allowing the purified iron to be easily poured. This heating effect is caused by the reaction of oxygen with the carbon and silicon in the iron. u sing these new techniques (which later became known as the Bessemer Process ), he was soon able to produce large, slag-free ingots as workable as any wrought-iron bloom, but far larger. h e also invented the tilting converter into which molten pig iron could be poured before air was blown in from below (source: e ncyclopedia Britannica).
In 1849, Bessemer met a Jamaican sugarcane planter, who described to him the juice extraction methods currently in use. Bessemer was shocked to learn about the “wasteful” and “primitive” approach that was the norm those days. Coincidentally, shortly after his meeting with the sugarcane planter, the Society of Arts and His Royal Highness Prince Albert announced the awarding of a gold medal to the person who could improve the sugarcane extraction process the most. Bessemer had never seen sugarcane before, nevertheless he set on a quest to design and develop a sugarcane crusher. To test his invention, he obtained sugarcane from Madeira, this was the first time he had held sugarcane in his hands.
His steam-operated invention, which he named the Plunger Mill , consisted of two pressing cylinders with draining holes along their sides. Above the pressing tubes, Bessemer placed a hopper that would hold the sugarcane stalks vertically. As the stalks fell (by gravity) into the cylinders, a plunger would cut the cane into 6 inch lengths on the forward stroke, pressing those sections of cane at the bottom of the cylinder. On the return stroke, the plunger would cut additional cane pieces and would crush them at the top of the cylinder. This application of continuous pressure meant that the bagasse (the sugarcane fibers) could not re-absorb the extracted juice.
This new press was able to extract six hundred gallons of juice per hour, roughly 20 percent more than the average wooden roller mill, from the same quantity of sugarcane. The Society of Arts was so impressed by his invention, that it awarded Bessemer with the gold medal. Despite this recognition, however, this invention never became an industry standard.
Shown on the left: Henry Bessemer’s Plunger Mill , as illustrated on his patent application.
s ugar m ill s potlight
r emains of a sugar mill with brick chimney and portion of brick walls, located at Fontainebleau s tate Park near m andeville, l ouisiana, us A.
Join us again next month, as we continue to explore this fascinating topic!
g ot r um? June 2025 - 66
cigar & rum P airing
by Philip i li Barake
my name is Philip i li Barake, s ommelier by trade. As a result of working with selected restaurants and wine producers in Chile, i started developing a passion for distilled spirits and cigars. As part of my most recent job, i had the opportunity to visit many Central American countries, as well as, rum distilleries and tobacco growers.
But my passion for spirits and cigars did not end there; in 2010 i had the honor of representing Chile at the i nternational Cigar s ommelier Competition, where i won first place, becoming the first s outh American to ever achieve that feat.
n ow i face the challenge of impressing the readers of “ g ot r um?” with what is perhaps the toughest task for a s ommelier: discussing pairings while being well aware that there are as many individual preferences as there are rums and cigars in the world.
i believe a pairing is an experience that should not be limited to only two products;
it is something that can be incorporated into our lives. i hope to help our readers discover and appreciate the pleasure of trying new things (or experiencing known things in new ways).
Philip # gr CigarPairing
m oments
i was talking with a colleague from the alcohol beverage industry, we were reminiscing about tastings we’d done together at my old bar, particularly a training session where he had brought a bottle of Bacardi g ran r eserva l imitada. At that time, we were having a great time getting caught up, so i grabbed a couple of Tuscan cigars and went looking for a bottle for a last toast, it was a s amaroli 1990 d emerara r um, bottled in 2015. i t was an excellent way to wrap up and we stayed there talking for hours.
i am now recalling the good feelings from that evening and want to celebrate those memories. This is the most important thing in life: moments and good memories. This is a bottle i bought during the Berlin r um Festival around 20152016, it was one of many impulsive buys i did, being that i am a lover of the many different styles of rum. The best thing about that experience was not the rum itself, but the fact that i got to share a table with s ilvano s amaroli. u p until then, i only knew of him from articles and anecdotes. All of that changed during the festival, we shared many drinks and cigars after hours, as well as, standing outside the hotel, where we would have a quick smoke before going out to dinner. w e always found something in common to talk about, mostly about our beautiful industry. All of those memories came back to life once i had the rum in one hand and the cigar in the other. For the cigar, i selected a Toro (6 ½ x 52) from Casa m agna, Connecticut wrapper, a format that always guarantees me over an hour of smoking pleasure.
As far as the pairing, the rum was aged over 20 years in s cotland,
reaching a level of maturity and complexity that is defined by heavy leather and tobacco notes, with light touches of vanilla and caramel. The complexity evolves in the palate, begging for a puff from the cigar, all while bringing back to life the best memories from the past. The rum has a robust profile with a higher-than-normal alcohol intensity.
When we examine the bottle, it reveals information about its aging and the reduced size of the bottling run. Only 340 bottles were filled, and this is bottle number 50.
The Toro can be described as smooth and subtle, based on its Connecticut wrapper, but the Nicaraguan filler tells a different story. It features heavy wood notes,
alongside black pepper spiciness, which are always a great profile for a likewise intense rum.
The rum has a British g uyana style, it was aged in s cotland, resulting in a pairing that may seem complicated and hard to replicate, but it is all part of a larger plan. i will soon share news about an even more interesting project that will be the foundation of countless memorable moments for new generations of rum lovers!
Cheers!
Philip i li Barake # gr CigarPairing
Photo credit: @Cigarili
