"Got Rum?" March 2024

Got Rum? M a r c h 2024

®

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 MUSE OF MIXOLOGY - RUM HISTORIAN The AMAZING WORLD OF ALCOHOL - RUM IN THE NEWS THE IMBIBER’S ALMANAC - RUM IN HISTORY THE SWEET BUSINESS OF SUGAR

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28 Got Rum ? March 2 0 2 4 - 2

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Contents

March 2024 5 From The Editor 6-9 T h e A n g e l’ s S h a r e - R u m R e v i e w s 10-13 C OO K ING WI T H RUM 14-19 T HE IM B I B ER ’ S A LM A N A C 20-23 MUSE O F MI X OLOG Y 24-25 T HE RUM UNIVERSI T Y ® LI B R A R Y 28-31 T h e RUM HIS T ORI A N 32-37 T HE A M A Z ING WORLD O F A L C OHOL 38-41 RUM IN HIS T OR Y 42-45 RUM IN T HE NEWS 46-59 T HE SWEE T B USINESS O F SUG A R 68-71 C IG A R a n d RUM PA IRING

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G o t R u m ? Ma rc h 2 0 24 - 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 © 2024 by Rum Runner Press, Inc. All rights reserved.

March 2024 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 : Di sti l l ed Symmetry INSIDE S P RE A D : Sugar, Water and Wood

F ROM T HE EDI T OR

Sugar Mill Closures I ’ ve w r i tten ma n y times about th e c hal l enges faced b y sugar mills aro u n d t he wor l d, and th e in cre d ible pace a t w hi ch they are b e ing forced to clo s e .

Thi s ti m e the imp a ct is much close r t o o u r Disti l l ed Sp irits P lant in Texa s : t h e l ast r em ai ning sugarcane o p e ration in t he state i s clo sin g after 51 years o f o p er ation.

R io Gr ande Va lle y Su g a r Gro wers I n c .

(RGSVG ) r ec e n tly comp lete d th e ir la s t h a r vest and millin g se a son, announ c in g t hat due to n u mero u s wate r shortag e s i n the ar ea and to the lack o f suppo rt f rom the U.S. Sta te Departme n t, th e y a re bei ng forced to clo se their d o o rs a fter m any d eca d e s o f o p e ration.

O ver the past half-centu ry, RGVSG I nc. em ployed ove r 5 0 0 fu ll-time an d s easonal w orkers a t the mill annually.

Addi tional l y, th e mill e mplo yed o ver 1 0 0 l ocal gr owers, wh o se rvice d up t o 4 0 ,000 acr es o f p lante d su g a rca n e .

RGVSG has ranke d as one o f the t op 10 pr odu cers o f raw su g a r in the U ni ted States. It is a memb e r-o wne d c ooper ati ve, comp rised o f o ver 126 g rower s in a th ree-county a rea. The y p rocessed m o re than 1 .5 million ton s o f s ugar cane annually, pro d u cin g nearly 1 6 0,000 tons of ra w sugar and 6 0 , 0 0 0 t ons of m olas ses.

As you can se e , sugar mills pla y a n i m por tant r ole a s e mplo yers a n d as s upplier s of a commodity th a t is at t h e c or e of m any o ther in d u strie s. Th e w or l d cannot affo rd to keep losing mills a t the cur r ent rate , b u t solu tio n s a re n o t easy to come by.

W h ile it is t ru e t h a t we ll-f u n d e d c raf t d is t ille rie s c a n p la n t , h a rv e s t a n d m i l l t h e ir o wn s u g a rc a n e , t h e ir g o a l is u s u a lly t o e x t ra c t a n d u t iliz e t h e f res h c a n e ju ic e , in s t e a d o f re f in in g it in t o c ry s t a liz e d s u g a r a n d mo la s s e s , whi c h a re a n e s s e n t ia l in g re d ie n t f o r ma n y o t h e r b u s in e s s e s .

We t h a n k t h e h a rd wo rk e rs a t RGVSG a n d a t e v e ry mill a ro u n d t h e wo rld , f o r d o in g t h e ir b e s t t o k e e p t h e ir mills i n b u s in e s s .

Ch e e rs !

L u is Ay a la , E d it o r a n d P u b lis h e r 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 ? Ma rc h 2 0 24 - 5

T HE A NGEL’ S SH A RE

by Paul S e nf t

Oxbow Estate Rum - Rhum Louisiane 2022

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 ? March 2 0 2 4 - 6

O x b ow Rum D ist iller y is in Po inte C oup é e, o n t he banks of t he M is sis sip pi R iver, w here t hey gr ow t heir sugarc ane o n fer t ile ox b ow (henc e t he c o mpany ’s name). Fo r t heir R hum Louisiane p ro duc t , ever y fall t he dist iller y har ve st s t heir c ane and, w it hin h our s of har ve st , p re s se s t he c ane and use s t he c ane juic e to c reate t his p ro duc t . A f ter fer ment at i o n, t hey dist ill t he li qui d in small batc he s using a p ot st ill. T he r um is t hen blende d to 4 5% A BV and b ot t le d w it h out using any addit ive s o r swe etener s.

Appearance A ll t he b ot t le s in t he O x b ow line are a st andard t all - ne c k 75 0 - ml de si gn.

T hey p rov i de a g o o d bit of info r mat i o n ab out t heir p ro duc t s o n t he f ro nt and bac k lab e ls. T he b ot t le is seale d w it h a wo o den c ap and a p last ic c o r k w it h a l o g o e d se c ur it y w r ap. T he li qui d in t he b ot t le and glas s is c r yst al c lear.

S w ir ling t he li qui d c reate s a me dium band t hat sl ow ly ex pands, re leasing a wave of sl ow - m ov ing le gs b efo re evap o r at ing, leav ing a r ing of p ebbl e s around t he glas s.

Nose W hen I p oure d t he r um into t he glas s, t here was an imme diate aro ma of f re shly c ut gr as s. A s t he li qui d set t l e d, I not ic e d note s of lem o n ze st , gre en gr ap e s, and t ang er ine s.

Pa l a t e T he f ir st sip of t he r um de liver s a g o o d balanc e of ve g et al c ane, miner al note s,

and alc o h o l. Addit i o nal sips reveal e d note s of papaya and f unk y her bac e ous b ot anic al f lavo r s, rounde d out by t he l em o n ze st note I found in t he aro ma.

It is t his ze st note t hat do minate s and ling er s w it h t he miner al note s, c reat ing a l o ng, t ar t f inish.

I f ir st enc ountere d t his r um at t he 2023 Tale s of t he C o c k t ail, al o ng w it h t heir bar rel - age d pro duc t . O ver t he year s, I have watc he d w it h c ur i o sit y as t his c o mpany has evo lve d and g o ne t hr ough so m e ow ner ship c hang e s and reb r anding. W hen I sp ot te d it o n o ne of t he shelve s of a sto re in At lant a, I t hought it was t ime to give t his r um a pr o p er evaluat i o n and revi ew it fo r “G ot Rum? ”. T he R hum Louisiane p ro duc t is a vint ag e pro duc t w it h t he year w r it ten o n t he f ro nt labe l. It w ill b e intere st ing to se e how it c hang e s f ro m year to year, k now ing t hat t heir g oal w it h t his p ro duc t was to c reate an agr i c o le - st y l e r um. My impre s si o n is t hat t hey di d an impre s sive ly g o o d j o b of ho no r ing t he r um p ro duc t s made in t he Frenc h Car ibbean and c aptur ing t hat f re sh c ane f lavo r you f ind in t he minimally age d r hums f ro m t hat re gi o n.

A s far as c o c k t ails are c o nc er ne d, I enj oye d it in a c las sic D ai quir i and c it r us - base d punc h and c an se e w here s o m e bar tender s c oul d have so me f un c reat ing so met hing uni que fo r t heir bar menus.

Cur rent ly, Ox b ow Est ate Rums is sl ow ly ro lling out in t he U.S. and is available in a few st ate s. If you enj oy minimally age d agr i c o l e r hums, w hen you see t his r um o n t he she lve s, it is wo r t h pi c k ing up and ex p er iment ing w it h.

w w w.oxbowr umdistiller y.c om

Revi ew

G o t R u m ? Ma rc h 2 0 24 - 7

T HE A NGEL’ S SH A RE

by Paul S e nf t

Equiano Light Rum Sever al year s ag o, I revi ewe d t he o r i ginal Equiano ex p re s si o n fo r “ G ot Rum? ” maga zine. Re c ent ly, I found Equiano Li ght in a sto re in t he At lant a area and had to pic k it up fo r a rev i ew.

Equiano Li ght is a blend of an unag e d sugarc ane juic e - base d r um made at G r ay ’s D ist iller y in M aur it ius t hat is sent to t he Four square Rum dist iller y in Bar bado s, w here it is blende d w it h minimally age d (t hree year s) m o las se s base d r um p ro duc e d at t he dist iller y.

It is br ought dow n to 4 3% A BV and b ot t le d o n t he island fo r dist r ibut i o n.

Like t he o r i ginal, it is a uni que blend of A f r i c an and Car ibb ean r ums c reate d

by Inter nat i o nal Rum A mbas s ado r and br and ow ner Ian Bur re ll.

Appearance T he b ot t le use s t he s ame 75 0 - ml b ot t le de si gn as t he o r i ginal. T he f r o nt and bac k of t he b ot t le prov i de basic info r mat i o n ab out t he r um. T he wo o den - c app e d sy nt het ic c o r k is he l d to t he b ot t le w it h a s alm o n - c o l o re d se c ur it y st r ip.

T he li qui d has a pale st r aw c o l o r in t he b ot t le and li ghtens sli ght ly in t he glas s.

S w ir ling t he li qui d c reate s a r a zo rt hin band t hat sl ow ly t hic kens and rel ease s a single wave of le gs befo re evap o r at ing.

N o se T he ar o ma leads w it h a p leas ant note of c ar amelize d vanilla, a bit of c it r us ze st , f re sh c ut gre en apple, sweet c o oke d pineapp le, and li ght oak t annins, r ounde d out by an intere st ing her bac e ous gr as s note.

Got Rum ? March 2 0 2 4 - 8

Pa l a t e T he f ir st sip of t he r um c o ndit i o ns t he m out h in a sw ir l of tof fe e, swe et t ro pic al f r uit , oak t annins, and alc o h o l.

Addit i o nal sips reveale d t he f r uit note s as o r ang e p e e l, gre en ap p le s, and c o o ke d p ear s. S we et vanilla and t he oak t annins mer g e and mingle, c reat ing an intere st ing l ow - key p o p of p ep p er and ment h o l as t he wo o d spic e s fo r m t he li ght ly swe et f inish.

Rev i ew I rememb ere d really enj oy ing t he o r i ginal Equiano and t he Equiano Li ght ex p re s si o n, w hic h were ver y dif ferent in f lavo r p rof ile and jux t ap o se d ni c e ly w it h t he ag e d p rof ile of t he ot her p ro duc t . W here t he o r i ginal is a sip p er, by de si gn, t he li ght re lease is fo r mak ing c o c k t ails. T he b lend of t he t wo r ums c reate s an intere st ing sip ping p ro duc t but wo r ks ex t reme ly we ll w it h c it r us - base d c o c k t ails like a M ojito, Rum S our, and, of c our se, a c las sic Dai quir i.

C o nsi der ing h ow muc h I enj oye d t he o r i ginal, I had hi gh h o p e s t hat t his r um woul d me et t he st andards of t hat p ro duc t . W it h it s uni que ver s at ilit y and f lavo r p rof ile, I b e li eve it has in s o m e ways exc ee de d ex p e c t at i o ns and r ank it hi ghly al o ngsi de ot her r um b l ends t hat are de si gne d fo r c o c k t ails.

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.equianor 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 ? Ma rc h 2 0 2 4 - 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?? March March 22002244 -- 10 10

G Goott R Ruum m?? Ma Marc rchh 22002244 -- 11 11

Slow Cooker Beef Brisket with Apricot- Rum Glaze I n g r e d i e n t s f o r B r i s ke t Ru b: •

¼ Cup Li g ht B r ow n S u g a r + 1 T b s p.

•

1 ½ t s p. S e a S a lt

•

1 t s p. S m o ke d Pa p r ika

•

1 t s p. G r o un d Cum i n

•

1 t s p. O ni o n Powd e r

•

1 t s p. G a r li c Powd e r

•

½ t s p. G r o un d B l ac k Pe p p e r

•

¼ t s p. Ci nn a m o n

I n g r e d i e n t s f o r B r i s ke t i n Cr o c k Po t: •

1 4 lb. B r i s ket (f at c a p t r i m m e d to 1/ 3 - 1/ 6 i n c h e s)

•

2 G a r li c C l ove s, m i n c e d

•

1 (12 oz.) S to ut B e e r

•

½ Cup D a r k Rum

•

1 T b s p. Wo r c e ste r s hi r e S au c e

•

2 ½ T b s p. S oy S au c e

•

2 t s p. O ni o n Powd e r

•

½ t s p. C e l e r y S a lt

•

½ t s p. D r i e d O r e g a n o

I n g r e d i e n t s f o r G l a z e: •

1 ¼ C. A p r i c ot Pr e s e r ve s

•

½ C. D a r k Rum

•

1 T b s p. S oy S au c e

•

S a lt & Pe p p e r to t aste

I n s t r u c t i o n s: 1. M ake t h e r ub f i r st by c o m b i ni n g 1 t a b l e s p o o n b r ow n su g a r w i t h r e m ai ni n g r ub i n g r e di e nt s i n a s m a ll m i x i n g b ow l a n d s et as i d e.

2. N ow p r e p a r e t h e b r i s ket by s c o r i n g t h e f at o n to p of t h e b r i s ket w i t h a p a r i n g k ni fe. M as s a g e t h e r ub t h o r o u g h ly o nto A LL s i d e s a n d s li t s of t h e b r i s ket .

3. S et yo ur s l ow c o o ke r o n l ow h e at . C o m b i n e t h e r e m ai ni n g su g a r, g a r li c , sto ut , r um, Wo r c e ste r s hi r e, s oy s au c e, o ni o n p owd e r, c e l e r y s a lt a n d o r e g a n o i n a b ow l a n d w hi s k to c o m b i n e. Pl ac e t h e r ub b e d b r i s ket i ns i d e t h e s l ow c o o ke r,

Got Got Rum Rum?? March March 22002244 -- 12 12

f at t y s i d e f ac i n g up. Po ur t h e m i x t ur e o n t h e s i d e wa ll s of t h e s l ow c o o ke r, n ot di r e c t ly o n to p of b r i s ket . C ove r s l ow c o o ke r w i t h li d a n d c o o k o n LOW unt i l t h e b r i s ket i s ve r y te n d e r to to u c h b ut st i ll h o l ds i t s s h a p e, a b o ut 9 ½ - 10 ½ h o ur s.

4. W h e n t h e b r i s ket i s c l o s e to f i ni s hi n g i n t h e c r o c k p ot , st a r t m ak i n g t h e g l a ze. In a s m a ll s au c e p ot , w hi s k to g et h e r t h e p r e s e r ve s, r um a n d s oy s au c e. S e as o n w i t h s a lt a n d p e p p e r. B r i n g to a s i m m e r ove r m e di um - hi g h h e at . Re du c e h e at to m ai nt ai n s i m m e r a n d c o o k , st i r f r e qu e nt ly (a p p r ox i m ate ly f o r 10 -15 m i nute s) unt i l r e du c e d to a g l a ze - like c o ns i ste n c y. Re m ove f r o m h e at a n d adj ust f o r s e as o ni n g w i t h s a lt a n d p e p p e r. Re s e r ve a b o ut ¼ c up of t h e g l a ze, f o r s e r v i n g. S et as i d e.

5. Pr e h e at ove n to 4 0 0 ° F. W h e n b r i s ket i s d o n e i n s l ow c o o ke r, r e m ove a n d t r a ns fe r i t to a l a r g e bak i n g di s h. B r us h t h e to p of t h e b r i s ket w i t h t h e g l a ze a n d p ut i n ove n to bake f o r 10 m i nute s. Re m ove b r i s ket f r o m t h e ove n, b r us h a g ai n w i t h g l a ze a n d r et ur n i t to t h e ove n f o r a n ad di t i o n a l 10 m i nute s, o r unt i l c a r a m e lize d o n to p.

6. Re m ove b r i s ket f r o m ove n a n d t r a ns fe r to a c ut t i n g b o a r d. A ll ow to b r i s ket to r e st o n c ut t i n g b o a r d f o r 15 m i nute s. S li c e t h e b r i s ket to d e s i r e d t hi c k n e s s a n d s e r ve w i t h t h e r e s e r ve d g l a ze o n t h e s i d e.

P h o t o c r e d i t : f o o d n e t w o r k .c o m

G Goott R Ruum m?? Ma Marc rchh 22002244 -- 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 ? March 2 0 2 4 - 14

Pre sent e d by

G o t R u m ? Ma rc h 2 0 2 4 - 1 5

Got Rum ? March 2 0 2 4 - 16

T he

I m bi ber’s

Almanac

M ARCH

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!

M AR 3 I r i sh W hi skey Day M AR 3 N at ional M ull e d W in e Day M AR 5 N at ional A b sint h e Day M AR 15 E sp re s so M a r t ini Day M AR 17 St . Pa t r ic k’s Day M AR 2 0

Bo c k B e e r Day

M AR 27 I nt e r nat ional W hi skey Day

G o t R u m ? Ma rc h 2 0 2 4 - 1 7

Got Rum ? Ma March rch 2024 2024 - 1 18 8

The

I m bi ber’s

Almanac Featured C oc k t ail:

Rum Espresso Mar tini (Celebrated on March 15) Rum Es p r e s s o M a r t i ni s h ave b e e n fe at ur e d num e r o us t i m e s i n t hi s m a g a zi n e. We i nv i te yo u to r ev i ew Phi li p’s Ci g a r & Rum Pai r i n g s f o r a few exa m p l e s.

B e l ow i s a n exc e ll e nt r e c i p e f r o m C r i s D e h l av i, o ur M us e of M i xo l o g y. I t was o r i g i n a lly p ub li s h e d l ast m o nt h a n d i s a n exc e ll e nt c o c k t ai l to c e l e b r ate w i t h o n M a r c h 15t h.

B ewa r e t h o u g h, yo u m ay c r ave i t t h r o u g h o ut t h e S p r i n g a n d S um m e r !

RU M ES PRESSO M ARTINI I n g r e d i e n t s: • • • • •

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

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

G o t R u m ? Ma rc h 2 0 2 4 - 1 9

THE M USE OF M I XOLOGY

by Cr i s D e h l av i

PAULINE COCKTAIL

H i, my n a m e i s C r i s D e h l av i, a n d I h ave b e e n w r i t i n g f o r G o t R u m? f o r a l m o st 8 ye a r s. Fo r n e a r l y 2 0 ye a r s , I r a n a b a r p r o g r a m at t h e p r e s t i g i o u s 4 - D i a m o n d O h i o r e st au r a nt “ M at M i r a n ova .” I t wa s o n e of t h e f i r st c r a f t c o c k t a i l b a r s i n C o l u m b u s a n d g a r n e r e d d oze n s of awa r d s . T h e r e st au r a nt c l o s e d i n 2 0 2 0, a n d i t wa s t h e n t h at I m a d e a m ove f r o m b e i n g b e h i n d t h e st i c k to wo r k i n g a s B r a n d Ed u c ato r f o r D i a g e o H o s p i t a l i t y Pa r t n e r s h i p.

I h ave b e e n c o m m i t te d to m e nto r s h i p my e nt i r e p r ofe s s i o n a l l i f e a n d h ave b e e n o n e of t h e l e a d e r s of t h e C o c k t a i l A p p r e nt i c e Pr o g r a m at Ta l e s of t h e C o c k t a i l s i n c e 2 015 . I n 2 013 I c o m p l ete d t h e B A R 5 - D ay p r o g r a m, a n d I a m h a p py to a n n o u n c e t h at I p a s s e d my WSE T Leve l 3 i n S p i r i t s t h i s p a st f a l l.

O n e of my p r o u d e st m o m e nt s wa s b e i n g i n d u c te d i nto t h e D a m e H a l l of Fa m e i n 2 016 .

I h o p e yo u e n j oy my sto r i e s a b o u t c o c k t a i l s a n d r u m!

Got Rum ? Ma March rch 2024 2 0 2 4 - 220 0

A f ter many year s of w r it ing fo r G ot Rum? M aga zine, I am al ways hunt ing fo r l e s ser- k now n, r are r um c o c k t ails. It do e sn’t mean t hey aren’t g o o d, eit her- it just means t hey di dn’t end up in mainst ream c o c k t ail re c ip e s. I c ame ac ro s s t he Pauline C o c k t ail a few weeks ag o and r an h o me to make it . A s w it h m o st dr inks, it c oul d g o o nto a c o c k t ail family t re e w here w it h just a few t weaks it ends up o n a dif ferent b r anc h. T he Pauline is intere st ing b e c ause it is reminisc ent of t he c las si c D aiqu i r i : Rum - Lime - Sugar… but it has lem o n instead of lim e. ( Ye s t hey are dif ferent!) It c an als o b e c o mpare d to a C o r ps e Reviver : G in - Cur aç ao - Lem o n - A bsint he… but t here is no Cur aç ao. You c oul d def inite ly c all it a s our, w hic h t r adit i o nally has a spir it , l em o n, and simp le sy r up, and you c oul d even c o nsi der it a punc h.

S o, w hat exac t ly is t he Pauline and w here di d it c o me f ro m? T he 19 3 0 b o o k T he S avoy, w r it ten by t he l e g end H ar r y C r addo c k, liste d t he Pauline as a larg e “group ser ve”.

H ere is t he o r i ginal re c ip e: •

3 glas se s Rum

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3 glas se s of S we etene d lem o n juic e

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1 dash A bsint he bit ter s

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A lit t le nut me g, gr ate d

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S hake we ll and st r ain into a c o c k t ail glas s.

G o t R u m ? Ma rc h 2 0 2 4 - 2 1

Got Rum ? March 2 0 2 4 - 22

T his c o c k t ail is s o o bsc ure and hard to re c reate.

T here is no ment i o n of w hat t y p e of r um (t his all dep ends o n w hat you want your end p ro duc t to t aste like). T hre e “glas se s” do n’t te ll me muc h ab out t he size of t he glas s….but w hat t his re c ip e do e s do is sug g e st t hat t he r um and t he swe etene d lem o n juic e are e qual par t s. T his c an wo r k. I als o l ove t he addit i o n of nut me g w hic h t r ansfo r ms t his li ght and c r isp sp r ing c o c k t ail into s o met hing w it h a lit t le m o re dept h and would als o make it ver y seas o nal, f ro m war m weat her to c o ld. A si de f ro m k now ing it c ame f ro m T he S avoy, I c an f ind NOT HING ab out t his dr ink ’s histo r y. Use your imaginat i o n, I sup p o se. H ere is my p er s o nal favo r ite re c ip e, hav ing made it a few di f ferent ways. Enj oy!!

PAULINE •

2 oz. Unag e d Rum (your c h o ic e of w here t he r um is c o ming f ro m as t hat w ill c er t ainly make a di f ferenc e. I use d J amaic an in o ne and Puer to R ic an in anot her and I l ove d t hem b ot h. T he main t hing is you want t he r um to shine t hrough but you als o do n’t want it to over p ower t he A bsint he)

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.75 oz. Lem o n J uic e

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.75 oz. S imp le S y r up

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⅛ oz. A bsint he

Shake we ll w it h ic e, and st r ain into a c oup e glas s.

G r ate f re sh nut me g over t he to p. G ar nish w it h a lem o n t w ist .

Pro Ti p: G et c reat ive w it h t his o ne. Add lavender o r her bs. Tr y using h o ney sy r up instead of sugar sy r up. T here are a l ot of ways to make t his re c ip e uni que to you.

G o t R u m ? Ma rc h 2 0 2 4 - 2 3

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

Got Rum ? March 2 0 2 4 - 24

The Sugarcane Complex in Brazil: The Role of Innovation in a Dynamic Sector on Its Path Towards Sustainability (Contributions to Economics) 2015th Edition (Pub li sh e r ’s Rev i ew) T hi s b o o k of fe r s an in - d e pt h analys i s of t h e B r a zilian su g ar c an e c o m p l ex w it h a sp e c ial fo c us o n te c hn o l o gi c al advanc e s t hat p r o m ote sust ainab l e d eve l o p m e nt . It f ir st examin e s t h e qu e st i o n w hy su g ar c an e - bas e d et han o l f r o m B r a zi l i s c o ns i d e r e d a sup e r i o r alte r nat i ve to fo s s i l f u e l c o mpare d to ot h e r b i of u e l s p r o duc e d o n an in dust r i al s c al e an d sub s e qu e nt ly analy ze s t h e m o st dy nami c are as w it hin t h e su g ar c ane s e c to r w it h r e g ar d to r e l evant ac to r s, te c hn o l o gi e s an d m ar ket s in o r d e r to d ete r min e i f t h e s e c to r c an b e c o ns i d e r e d an inn ovat i o n syste m. T h e e m p ir i c al r e s e ar c h p re s e nte d h e r e i s bas e d o n mult ip l e re s e arc h m et h o ds an d d e r i ve s it s dat a f r o m inte r v i ew s w it h B r a zi li an ex p e r t s of t h e su g ar c an e s e c to r an d by a t h o r o u g h lite r atur e r ev i ew.

T h e b o o k w i ll b e of sp e c i al inte r e st to re s e arc h e r s an d p r ac t it i o n e r s inte r e ste d in un d e r st an din g t h e key m e c hani sm s in suc c e s s f ul inn ovat i o n syste m s t hat p r o m ote a t r ansit i o n towar ds sust ainab l e d eve l o p m e nt an d m o b i lit y.

A b o ut t h e Aut h o r A f te r f ini shin g hi s D ip l o m a in B usin e s s Admini st r at i o n, Fe li x K aup wo r ke d m o r e t han fo ur ye ar s fo r s eve r al as s o c iat i o ns an d as an inte r nat i o nal p r oj e c t m anag e r w it hin b i o e n e r g y p r oj e c t s in L at in A m e r i c a an d S o ut h A f r i c a. D ur in g hi s e m p l oy m e nt w it h t h e Pot s dam I nst itute fo r C lim ate Im pac t Re s e arc h h e wo r ke d as a r e s e ar c h e r o n bi of u e ls an d w r ote hi s d o c to r al t h e s i s.

Fo r m o re t han e i g ht ye ar s Fe li x K aup has b e e n wo r k in g in inte r di s c ip linar y an d inte rc ultur al te am s.

Pub li sh e r : S p r in g e r ; 2 015t h e dit i o n (A p r il 8 , 2 015) L an guag e: En gli sh H ar dc ove r : 3 0 2 pag e s IS B N -10: 3 31916 5 828 IS B N -13: 978 - 3 31916 5 82 0 Ite m We i ght: 12 .78 p o un ds D im e ns i o ns: 6.14 x 0.6 9 x 9. 21 inc h e s

G o t R u m ? Ma rc h 2 0 2 4 - 2 5

Got Got Rum Rum?? Ma March rch 2024 2 0 2 4 -- 226 6

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 R Ruum m?? Ma Marrc ch 2024 - 27

THE RU 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 ? March 2 0 2 4 - 28

HISTORY O F C U B A N RUM 17. I C E IN A HOT C OUN T RY “ M any ye ar s late r, in f r o nt of t h e f ir ing squad, C o l o ne l Aure lian o Bue n día wo ul d re m e mb e r t hat re m ote af te r n o o n w h e n hi s f at h e r had t ake n him to k n ow t h e i c e. ...

S o muc h had h e insiste d t hat J o sé A rc adi o Bue n día had pai d t h e t hir t y r ea les an d l e d t h e m to t h e c e nte r of t h e te nt w h e re t h e re was a giant w it h a hair y to r s o an d shave d h e ad, w it h a c o p p e r r ing o n t h e n o se an d a h e av y ir o n c hain ar o un d t h e ank l e, guar ding a p ir ate c h e st . W h e n unc ove re d by t h e giant , t h e c h e st l et o ut a glac ial b re at h. Insi de t h e re was o nly a hu g e t r anspare nt b l o c k w it h inf inite inter nal ne e dl e s w hi c h we re shat te re d into c o l o re d st ar s t h e c lar it y of t w ili ght . B ew il de re d, k n ow ing t hat t h e c hil dre n ex p e c te d an imm e diate ex p lanat i o n, J o sé A rc adi o Bue n día dare d to mur mur : - It is t h e lar g e st diam o n d in t h e wo r l d.

- N o - c o r re c te d t h e gy psy- It is I c e” T his is t h e wo n de r f ul inc ip it of t h e n ove l

“O ne H u nd r ed Year s of S o l i tu de ” by G ab r i e l G arcía M ar quez, and it give s t h e i de a of t he wo nder fe lt by an inhabit ant of war m c limate s, in t his c ase a v illag e in C o l o mbia, t he f ir st t im e h e m e et s i c e.

To day we are s o use d to hav ing i c e availab l e at all t im e s, in abundanc e an d at a small c o st , t hat it is di f f i c ult to un de r st an d w hat a lu xur y it was to have i c e in t he past . Fo r c entur i e s t h e p l e asure of dr ink ing a c o o l dr ink in a war m c limate was re ser ve d fo r t h e r i c h an d p ower f ul few b e c ause i c e c am e f r o m af ar, had to b e t r ansp o r te d c aref ully an d lab o r i ously, and t hen had to b e sto re d c aref ully s o t hat it di d n ot m e lt imm e diate ly. Young er reader s w ill b e ama ze d, but t he p re senc e of a ref r i g e r ato r in ever y h o m e is a re c ent f ac t . In my c ount r y, It aly, and I t hink all ove r Eur o p e, m o re o r l e s s sinc e t h e 19 6 0 s. A nd I am o l d en ough to re m e mb e r w hen, as a c hil d, my unc l e us e d to t ake m e to buy an i c e she et , w hi c h we t h e n put into t he “ i c eb ox ” of t h e h o us e and w hi c h ser ve d t he w h o l e f amily fo r days. A ny way, t he histo r y of using i c e to c o o l dr inks is anc i ent an d c o mp l ex. It de ser ve s a ser i ous study t hat g o e s b eyo nd my st rengt h and als o b eyo n d my c ur rent re searc h. S o, I ’ll just t r y to s o r t o ut t he info r mat i o n I have fo un d o n W ik ip e dia and ot her g ener al we b site s.

B efo re m e c hani c al ref r i g er at i o n syste ms we re int r o duc e d, anc i ent p e o p l e s, inc lu ding t h e G re eks and Ro mans, c o o l e d t h e ir fo o d w it h i c e t r ansp o r te d f r o m t h e m o unt ains. Wealt hy f amili e s made us e of sn ow c e llar s, pit s t hat we re du g into t h e gr ound and insulate d w it h wo o d an d st r aw, to sto re t he i c e. In t his manne r, pac ke d sn ow and i c e c oul d b e p re s e r ve d fo r m o nt hs. S to re d i c e was t h e p r inc ipal m eans of ref r i g er at i o n unt il t h e b e ginning of t he 20 t h c entur y, an d it i s st ill us e d in s o m e areas.

Ac c o r ding to W ik ip e dia, in m o der n t im e s

c o mm e rc ial ex p o r t of natur al i c e b e gan in 18 0 5, f r o m B o sto n to t h e s o ut h of t h e US, t h e C ar ib b e an an d Cuba. L ate r, w it h t h e ar r ival of ste amships, i c e c o ul d b e t r ansp o r te d eve n f ur t h e r. But t h e date of fe re d by W ik ip e dia d o e s n ot c o nv inc e m e b e c ause in t h e c o ur se of my stu di e s o n Cuba I fo un d an inte re st ing s o urc e dat ing a few ye ar s e ar li e r. H e re it is.

Fr anc isc o de A r ang o y Par re ñ o, t h e gre at inte ll e c tual an d l e ade r of t h e Cuban Su g ar Bar o ns, in t h e ye ar 18 01 w r ote fo r t h e Rea l C o ns u lad o (m o re o r l e s s, Royal C o unc il) an “I nfo r m e s o br e la i ntr o duc c i ó n del hielo ” (Re p o r t o n t h e int r o duc t i o n of i c e). In t his sh o r t wo r k , A r ang o y Par re ñ o w r ote: “ If it is t r ue, as ve r y re liab l e p e o p l e s ay, t hat t h e tow n of Char l e sto n re c e ive s f r o m N ew Yo r k m o st of t h e i c e it c o nsum e s, it is c l e ar t hat t h e re is n o p r o b l e m f r o m t h e s am e p lac e o r c l o se r o ne s to t r ansp o r t to H avana t h e i c e we ne e d, an d it is o nly ne c e s s ar y in suc h a c ase t hat , as is d o ne eve r y w h e re, s o m e we lls are built h e re w h e re t h e i c e c an b e p r o p e r ly ke pt an d p re se r ve d.”

O n 15 O c to b e r 18 01, t h e G ove r n o r re p li e d “ hav ing b e e n info r m e d by t he Tr i bu na l del Pr o to m ed ic ato (t h e M e di c al Aut h o r it y) t hat c o l d dr inks c ann ot har m pub li c h e alt h i f use d w it h m o de r at i o n an d at p r o p o r t i o nate h o ur s, as we ll as b e ing usef ul fo r m e di c inal use fo r dise ase s o r i ginat ing f r o m r aref ac t i o n an d b l o o d c o llimat i o n [I have n o i de a w hat t h o se are], w hi c h are s o c o mm o n in h ot c limate s - it was agre e d t hat t h e Royal C o unc il wo ul d make just o ne te st of t hi s ex p e r im e nt , dr iv ing t h e i c e f r o m t h e m o st imm e diate p lac e w h e re it ex iste d, w h et h e r nat i o nal o r neut r al, s o t hat , ac c o r ding to it s re sult , t h e m o st suit ab l e p r ov i de nc e c o ul d h e nc efo r t h b e t aken.”

T h e de c isi o n in Cuba in 18 01 was t h e refo re an ex p e r im e nt of w hi c h I do n ot k n ow t h e se que l, w hil e a Fre de r i c Tu d o r was may b e t h e f ir st to c ap it alize o n t hi s new c o mm o dit y by har ve st ing i c e in N ew

G o t R u m ? Ma rc h 2 0 2 4 - 2 9

Englan d and ship ping it to t he s o ut h e r n st ate s as we ll as t he C ar ibb ean islan ds.

At t h e b e ginning, Tudo r l o st t h ous an ds of d o llar s, but eventually tur ne d a p r of it as he c o nst r uc te d i c eh ouse s in Char l e sto n, V ir ginia and in t he Cuban p o r t tow n of H avana. T he se i c eh o use s, as we ll as b et- ter insulate d ships, h e lp e d to re duc e i c e wast ag e an d Tu d o r ex pan de d his i c e mar ket to ot he r tow ns w it h i c e h ouse s, suc h as N ew O r l e ans an d S avannah. Tu - do r ’s suc c e s s insp ire d ot her s to g et invo lve d in t h e i c e t r ade an d t he i c e indust r y grew. S o, by t h e e ar ly 18 3 0 s, in t he US i c e b e c am e a mas s - mar ket , c heap, c o m - m o dit y.

In N ew Yo r k Cit y, i c e c o nsumpt i o n inc re as e d f r o m 12,0 0 0 to ns in 18 4 3 to 10 0,0 0 0 to ns in 18 5 6. But rem emb e r t hat it was st ill natur al i c e, c o ll e c te d in w inte r an d t hen sto re d and t r ansp o r te d.

T h e hi sto r y of ar t i f i c ially p r o duc e d i c e b e g an s o m et im e later. Ac c o r ding to t h e we b s earc h re sult s, t he f ir st k n ow n ar t i f i c ial ref r i g er at i o n was dem o nst r ate d by a W illiam Cull en at t he Unive r sit y of G las g ow in 174 8 . Cull en l et et hy l et h e r b o il into a par t ial vac uum; he di d n ot , h oweve r, use t he re sult to any p r ac t i c al pur p o s e. It se ems t hat t he f ir st mac hine s fo r mak ing i c e c o mm erc ially ap p e are d in t he mi d -18 0 0 s and in t h e s e c o n d half of t he c entur y sp read to all maj o r c it i e s. S o m e als o ap p eare d in bar s. O n t his we have a re liab l e te st im o ny. Samue l H a z ar d made his t r ip to Cuba in t he mi ddl e of t he 18 6 0 s an d in hi s f asc inat ing “C u ba wi th p en and p enc i l ”, pub lishe d in 1870, w hi c h I have rep eate dly qu ote d, w r ote: “ Li fe, it wo ul d b e sup p o se d, woul d b e alm o st insup p o r t ab l e in a c limate like t hat of Cuba w it h out p l ent y of i c e; an d fo r tunate ly, in H avana and t he p r inc ipal tow ns of t he island t here is n o lac k of it , c o st ing f r o m t wo to t hre e c e nt s p e r p o un d ac c o r ding to t he sup p ly; but it was o nly in 18 0 6 t hat i c e was int r o duc e d into t he island. At t he Lo uv re

Got Rum ? March 2 0 2 4 - 30

c afé t h ey have a m o st ing e ni o us way of mak ing it , w hi c h must b e muc h m o re e c o n o mi c al t han buy ing it an d wast ing, as is d o ne w it h us. T h e de c ante r s are f ill e d w it h wate r, w hi c h by s o m e p r o c e s s is t h e n f r oze n in t h e b ot t l e, fo r ming a s o li d l oze ng e - shap e d lump of i c e, t h e w hi c h, w h e n yo u ask fo r i c e - wate r, is b r o u ght to yo u par t ially m e lte d. Yo u use w hat is wante d, an d it is t h e n t ake n away, ref ill e d, and ref r oze n.”

A s we k n ow (S e e t h e ar t i c l e SUG A R , R AC E A ND GROW T H In t h e D e c e mb e r 2 0 2 2 is sue) Cuban e c o n o my an d s o c i et y in t h e 18 0 0 s we re ex t re m e ly advanc e d, but t his small bar mac hine de sc r ib e d by H a z ar d was a r ar it y. In f ac t , to make i c e yo u ne e de d bi g an d ex p e nsive e quip m e nt , s o fo r de c ade s, Cuban bar s b o u ght i c e f r o m c o mpani e s sp e c ialize d in it s p r o duc t i o n.

A s I have alre ady s ai d seve r al t im e s, of te n t h e b e st histo r i c al s o urc e s are t h o se t hat are suc h unw it t ingly. H e re’s an ot h e r f am o us examp l e: “ Yo u k n ow h ow it is t h e re e ar ly in t h e m o r ning in H avana w it h t h e bums st ill asl e e p ag ainst t h e walls of t h e buil ding s; b efo re eve n t h e i c e wag o n c o m e s by w it h i c e fo r t h e bar s? ” N o, s adly I d o n’t k n ow, I neve r k new an d I ’ll neve r k n ow, b e c ause t hat H avana d o e sn’t ex ist any m o re. B ut b eyo n d t h e n o st al gia fo r a dis ap p e are d wo r l d, t his wo n de r f ul inc ip it w it h w hi c h Er ne st H e ming way b e gins hi s “To have and have no t ”, pub lish e d in 19 37, (w hi c h, t r ut h b e to l d, af te r t hi s b e ginning, I di d n ot like ve r y muc h) te lls us t hat st ill in t h e 19 3 0 s, t h e bar s in H avana di d n ot have i c e mac hine s, but t h ey b o u ght t h e i c e t h ey c o nsum e d f r o m sp e c ialize d f ir ms.

T h e ar r ival of i c e had a hu g e impac t o n r um c o nsumpt i o n, e sp e c ially of Cuban r um. It was li ghte r, w it h few c o ng e ne r s, m o re dr inkab l e an d ve r s at il e, an d

p e r fe c t fo r c o c k t ails. T his new k ind of r um, w hi c h was b o r n and f l our ishe d al o ng si de t h e lar g e - sc al e sp read of i c e, mi xe d we ll w it h alm o st ever y t hing.

I am n ot an ex p er t in c o c k t ails, but b et we e n 18 0 0 and 19 0 0, b et we en t h e War of In - dep endenc e and t he A m e r i c an milit ar y o c c upat i o n, t he gre at , c las si c Cuban c o c k t ails were b o r n: D ai quir i, M ojito and Cuba Lib re.

T h e re are many sto r i e s ab out t he o r i gin of t h e se f am ous, l o ng - last ing Cuban c o c k t ails, and all, it se ems to m e, have to do w it h t he p re senc e of A m e r i c an te c hni c ians and s o l di er s o n t h e i s lan d in t he year s ar ound 19 0 0, b et we e n t h e b e ginning of t he S e c o n d War of In de p endenc e and t he f ir st ye ar s of t h e new repub li c . T his is n ot sur p r i sing, b e c ause A m er i c ans’ pas si o n fo r c o c k t ails is anc i ent , dat ing bac k to t h e c o l o nial er a (se e my ar t i c l e B EFORE J ERRY T HOM AS in t he A p r il 2 016 i s sue). T hen c am e J er r y T h o mas. Fo r his pi o ne er ing wo r k in t h e p o pular iz at i o n of c o c k t ails he is c o nsi de re d t he f at her of t he ar t of mi x ing A m e r i c an c o c k t ails; in addit i o n to w r it ing t h e f ir st re c ip e b o o k o n c o c k t ails in 18 62, t he c reat iv it y and sp e c t ac ular it y of his wo r k def ine d t h e imag e of t h e bar man as a c reat ive p r ofe s si o nal. W it h him, mi xo l o gy b e c am e f ashi o nab l e, and it has re maine d s o unt il to day.

At t hi s p o int I have to make a c o nfe s si o n: I do n’t like c o c k t ails ve r y muc h. Fr o m t im e to t im e, I like to dr ink a g o o d D ai quir i, e sp e c ially in t he war m summ e r days of my c ount r y, o n t he b e ac h, p refe r ab ly af ter (and n ot b efo re) a g o o d s e afo o d m eal. A nd, m o re r are ly, a T- Punc h as an ap er it i f. But n ot hing m o re t han t hat .

N ot o nly d o I n ot dr ink c o c k t ails, I d o n ot fe e l t h e ir c har m, neit her of t he p r o duc t it s e lf, n o r of t he many sto r i e s ar o un d t h e m. M o re over, in s o muc h m o de r n mi xo l o gy I se e an exc e s s of

re se arc h, w it h c o c k t ails t hat se e m to m e to b e m e ant to ama ze, r at h e r t han to p l e ase; to b e se e n, r at h e r t han dr unk. A s i f t h e bar te n de r sh o ul d b e ap p re c iate d fo r his ar t in it se lf, fo r hi s imaginat i o n, c re at iv it y etc . r at h e r t han fo r t h e qualit y of t h e c o c k t ail p r o duc e d.

A n d of te n, I ’m s o r r y, but I have to s ay it , I ’ve se e n f am o us bar te n de r s make ve r y c o mp li c ate d (an d, of c o ur se, ve r y ex p e nsive) c o c k t ails, using l ow qualit y, c h e ap, r um as alc o h o li c base. In sh o r t , t h e c o c k t ail wo r l d is n ot my c up of te a. A n d sinc e I like to d o re se arc h an d w r ite ab o ut w hat inte re st s m e, I wo n’t w r ite muc h ab o ut c o c k t ails in my ar t i c l e s. But neve r fe ar, t h e wo r l d is f ull of g o o d b o o ks de di c ate d to c o c k t ails.

A m o ng t h e many, sp e c i f i c ally refe r r ing to Cuba, I wo ul d re c o mm e n d t h e b o o k

by J are d B r ow n an d A nist asia M ill e r “S p i r i t of the C ane. T he S to r y of C u ban Ru m ” 2 017, an d “A nd a B o t tle of Ru m: A H is to r y of the N ew Wo r ld i n Ten C o c k tai ls ” by Way ne Cur t is of w hi c h I have re ad t h e 2 0 0 6 e dit i o n.

In c o nc lusi o n, Cuban r um owe s an imp o r t ant par t of it s suc c e s s to i c e.

L ate r, w it h t h e h e lp of Pr o hibit i o n in t h e US an d to ur ism, R o n Líg er o and c o c k t ails we re am o ng t h e f un dam e nt al c o mp o ne nt s in t h e c o nst r uc t i o n of t he my t h of H avana an d of all Cuba, se e n by many A m e r i c ans (an d n ot o nly) as a t r ue Pl e asure I slan d. We w ill g et bac k to t hat .

In ad dit i o n, Cuban li ght r um als o re p re se nte d a m o de l an d similar r ums b e g an to b e p r o duc e d in many ot h e r S panish - sp e ak ing c o unt r i e s of L at in A m e r i c a (but n ot in B r a zil), c re at ing w hat many c all S panish S t y l e Rum, w hi c h to day inc lu de s s o m e of t h e m o st suc c e s sf ul p re mium r ums in t h e wo r l d.

M arc o Pi e r ini

G o t R u m ? Ma rc h 2 0 2 4 - 3 1

Pre sent e d by

Got Rum ? March 2 0 2 4 - 32

The A mazi ng

WO R LD of

A LCO H O L Jo in u s a s we exp lo re t h e f a scinat ing wo r l d of alc oho l s, t h eir al d ehyd e s, c a r b ox ylic aci d s, e st e r s and much mo re.

G o t R u m ? Ma rc h 2 0 2 4 - 3 3

T he A m a z i n g

WO R L D of

A LCO H O L Definition T h e te r m A lc o h o l, r efe r s to a ny of a c l as s of o r g a ni c c o m p o un ds c h a r ac te r ize d by o n e o r m o r e hyd r ox y l (― O H) g r o up s at t ac h e d to a c a r b o n ato m of a n a l k y l g r o up (hydr o c a r b o n c h ai n).

A l c o h o l s m ay b e c o ns i d e r e d as o r g a ni c d e r i vat i ve s of wate r (H 2O) i n w hi c h o n e of t h e hydr o g e n ato m s h as b e e n r e p l ac e d by a n a lk y l g r o up, t y p i c a lly r e p r e s e nte d by R i n o r g a ni c st r u c t ur e s. Fo r exa m p l e, i n et h a n o l (o r et hy l a l c o h o l) t h e a lk y l g r o up i s t h e et hy l g r o up, ― C H 2C H 3 .

c o l o r l e s s li qui ds o r s o li ds at r o o m te m p e r at ur e. A l c o h o l s of l ow m o l e c ul a r we i g ht a r e hi g h ly s o lub l e i n wate r ; w i t h i n c r e as i n g m o l e c ul a r we i g ht , t h ey b e c o m e l e s s s o lub l e i n wate r, a n d t h e i r b o i li n g p o i nt s, va p o ur p r e s sur e s, d e ns i t i e s, a n d v i s c o s i t i e s i n c r e as e.

A n ot h e r way of c l as s i f y i n g a l c o h o l s i s bas e d o n w hi c h c a r b o n ato m i s b o n d e d to t h e hydr ox y l g r o up. I f t hi s c a r b o n i s p r i m a r y (1°, b o n d e d to o n ly o n e ot h e r c a r b o n ato m), t h e c o m p o un d i s a p r i m a r y a l c o h o l. A s e c o n da r y a l c o h o l h as t h e hydr ox y l g r o up o n a s e c o n da r y (2 °) c a r b o n ato m, w hi c h i s b o n d e d to t wo ot h e r c a r b o n ato m s.

S i m i l a r ly, a te r t i a r y a l c o h o l h as t h e hydr ox y l g r o up o n a te r t i a r y (3°) c a r b o n ato m, w hi c h i s b o n d e d to t h r e e ot h e r c a r b o ns. A l c o h o l s a r e r efe r r e d to as a lly li c o r b e nz y li c i f t h e hydr ox y l g r o up i s b o n d e d to a n a lly li c c a r b o n ato m (adj ac e nt to a C = C d o ub l e b o n d) o r a b e nz y li c c a r b o n ato m (n ex t to a b e nze n e r i n g), r e s p e c t i ve ly.

Nomenclature

A l c o h o l s a r e a m o n g t h e m o st c o m m o n o r g a ni c c o m p o un ds. T h ey a r e us e d as swe ete n e r s a n d i n m ak i n g p e r f um e s, a r e va lu a b l e i nte r m e di ate s i n t h e sy nt h e s i s of ot h e r c o m p o un ds, a n d a r e a m o n g t h e m o st a b un da nt ly p r o du c e d o r g a ni c c h e m i c a l s i n i n dust r y. Pe r h a p s t h e t wo b e st- k n ow n a l c o h o l s a r e et h a n o l a n d m et h a n o l (o r m et hy l a l c o h o l). Et h a n o l i s us e d i n to i l et r i e s, p h a r m ac e ut i c a l s, a n d f u e l s, a n d i t i s us e d to ste r i lize h o s p i t a l i nst r um e nt s. It i s, m o r e ove r, t h e a l c o h o l i n a l c o h o li c b eve r a g e s. T h e a n e st h et i c et h e r i s a l s o m ad e f r o m et h a n o l. M et h a n o l i s us e d as a s o l ve nt , as a r aw m ate r i a l f o r t h e m a nu f ac t ur e of f o r m a l d e hyd e a n d s p e c i a l r e s i ns, i n s p e c i a l f u e l s, i n a nt i f r e eze, a n d f o r c l e a ni n g m et a l s.

A s w i t h ot h e r t y p e s of o r g a ni c c o m p o un ds, a l c o h o l s a r e n a m e d by b ot h f o r m a l a n d c o m m o n syste m s.

T h e m o st g e n e r a lly a p p li c a b l e syste m was ad o pte d at a m e et i n g of t h e I nte r n at i o n a l U ni o n of Pur e a n d A p p li e d C h e m i st r y (IU PAC) i n Pa r i s i n 19 57.

Us i n g t h e IU PAC syste m, t h e n a m e f o r a n a l c o h o l us e s t h e - o l su f f i x w i t h t h e n a m e of t h e p a r e nt a lka n e, to g et h e r w i t h a num b e r to g i ve t h e l o c at i o n of t h e hydr ox y l g r o up. T h e r ul e s a r e sum m a r ize d i n a t h r e e - ste p p r o c e dur e:

Cl a s s i f i c a t i o n s

2. N um b e r t h e l o n g e st c a r b o n c h ai n st a r t i n g at t h e e n d n e a r e st t h e ― OH g r o up, a n d us e t h e a p p r o p r i ate num b e r, i f n e c e s s a r y, to i n di c ate t h e p o s i t i o n of t h e ― O H g r o up.

A l c o h o l s m ay b e c l as s i f i e d as p r i m a r y, s e c o n da r y, o r te r t i a r y, ac c o r di n g to w hi c h c a r b o n of t h e a lk y l g r o up i s b o n d e d to t h e hydr ox y l g r o up. M o st a l c o h o l s a r e

Got Rum ? March 2 0 2 4 - 34

1. N a m e t h e l o n g e st c a r b o n c h ai n t h at c o nt ai ns t h e c a r b o n ato m b e a r i n g t h e ― O H g r o up. D r o p t h e f i n a l - e f r o m t h e a lka n e n a m e, a n d ad d t h e su f f i x - o l.

3. N a m e t h e sub st i t u e nt s, a n d g i ve t h e i r num b e r s as f o r a n a lka n e o r a lke n e.

T h e exa m p l e o n t h e r i g ht h as a l o n g e st c h ai n of s i x c a r b o n ato m s, s o t h e r o ot n a m e i s h exa n o l. T h e ― O H g r o up i s o n t h e t hi r d c a r b o n ato m, w hi c h i s i n di c ate d by t h e n a m e 3 - h exa n o l. T h e r e i s a m et hy l g r o up o n c a r b o n 3 a n d a c h l o r i n e ato m o n c a r b o n 2 . T h e c o m p l ete IU PAC n a m e i s 2- c h l o r o - 3 - m ethy l - 3 - h exa n o l. T h e p r ef i x c yc l o - i s us e d f o r a l c o h o l s w i t h c yc li c a lk y l g r o up s. T h e hydr ox y l g r o up i s as sum e d to b e o n c a r b o n 1, a n d t h e r i n g i s num b e r e d i n t h e di r e c t i o n to g i ve t h e l owe st p o s s i b l e num b e r s to t h e ot h e r sub st i t u e nt s, a s i n, f o r exa m p l e, 2, 2- di m et hy l c yc l o p e nt a n o l.

Common Names T h e c o m m o n n a m e of a n a l c o h o l c o m b i n e s t h e n a m e of t h e a lk y l g r o up w i t h t h e wo r d a l c o h o l. I f t h e a lk y l g r o up i s c o m p l ex , t h e c o m m o n n a m e b e c o m e s aw k wa r d a n d t h e IU PAC n a m e s h o ul d b e us e d. C o m m o n n a m e s of te n i n c o r p o r ate o b s o l ete te r m s i n t h e n a m i n g of t h e a lk y l g r o up; f o r exa m p l e, a my l i s f r e qu e nt ly us e d i nste ad of p e nt y l f o r a f i ve - c a r b o n c h ai n.

Phys i c a l Pr o p e r t i e s M o st of t h e c o m m o n a l c o h o l s a r e c o l o r l e s s li qui ds at r o o m te m p e r at ur e. M et hy l a l c o h o l, et hy l a l c o h o l, a n d i s o p r o py l a l c o h o l a r e f r e e - f l ow i n g li qui ds w i t h f r ui t y a r o m as. T h e hi g h e r a l c o h o l s — t h o s e c o nt ai ni n g 4 to 10 c a r b o n ato m s — a r e s o m ew h at v i s c o us, o r o i ly, a n d t h ey h ave h e av i e r f r ui t y o d o r s. S o m e of t h e hi g h ly b r a n c h e d a l c o h o l s a n d m a ny a l c o h o l s c o nt ai ni n g m o r e t h a n 12 c a r b o n ato m s a r e s o li ds at r o o m te m p e r at ur e.

G o t R u m ? Ma rc h 2 0 2 4 - 3 5

T he A m a z i n g

WO R L D of

A LCO H O L Featured Alcohol:

Propanol (1-Propanol/2-Propanol) A l d e hyd e f o r m e d: Pr o p i o n a l d e hyd e C a r b ox y l i c a c i d f o r m e d: Pr o p i o ni c Ac i d E s t e r f o r m e d w h e n r e a c t i n g w i t h i t s e l f: Pr o py l Pr o p i o n ate, aka Pr o p i o ni c Ac i d Pr o py l Este r 1- Pr o p a n o l (a l s o k n ow n as p r o pa n -1- o l, p r o pa n o l, n - p r o py l a lc o h o l ) i s a p r i m a r y a l c o h o l w i t h t h e f o r mul a C H 3 C H 2C H 2OH a n d s o m et i m e s r e p r e s e nte d as Pr OH o r n - Pr OH . I t i s a c o l o ur l e s s li qui d a n d a n i s o m e r of 2- p r o p a n o l. It i s f o r m e d n at ur a lly i n s m a ll a m o unt s dur i n g m a ny fe r m e nt at i o n p r o c e s s e s a n d us e d as a s o l ve nt i n t h e p h a r m ac e ut i c a l i n dust r y, m ai n ly f o r r e s i ns a n d c e llul o s e e ste r s, a n d, s o m et i m e s, as a di s i nfe c t i n g a g e nt .

2- Pr o p a n o l (a l s o k n ow n as is o p r o py l a lc o h o l, p r o p a n -2- o l a n d is o p r o pa n o l ) i s a c o l o r l e s s, f l a m m a b l e o r g a ni c c o m p o un d w i t h a p un g e nt a l c o h o li c o d o r. I t i s a s e c o n da r y a l c o h o l w i t h t h e s a m e f o r m ul a as 1- Pr o p a n o l. It i s us e d i n t h e m a nu f ac t ur e of a w i d e va r i et y of i n dust r i a l a n d h o us e h o l d c h e m i c a l s a n d i s a c o m m o n i n g r e di e nt i n p r o du c t s su c h as a nt i s e pt i c s, di s i nfe c t a nt s, h a n d s a ni t ize r a n d d ete r g e nt s. M o r e t h a n a m i lli o n to nn e s a r e p r o du c e d wo r l d w i d e a nnu a lly.

Got Rum ? March 2 0 2 4 - 36

Tox i c i t y 1- Pr o p a n o l i s t h o u g ht to b e s i m i l a r to et h a n o l i n i t s ef fe c t s o n t h e hum a n b o dy, b ut 2 – 4 t i m e s m o r e p ote nt ac c o r di n g to a st u dy c o n du c te d o n r a b b i t s. M a ny tox i c o l o g y st u di e s f i n d o r a l ac ute LD 5 0 r a n g i n g f r o m 1. 9 g / kg to 6 . 5 g / kg (c o m p a r e d to 7.0 6 g / kg f o r et h a n o l).

I t i s m et a b o lize d i nto p r o p i o ni c ac i d.

Ef fe c t s i n c lu d e a l c o h o li c i ntox i c at i o n a n d hi g h a ni o n g a p m et a b o li c ac i d o s i s. A s of 2 011, o n e c as e of l et h a l p o i s o ni n g was r e p o r te d f o ll ow i n g o r a l i n g e st i o n of 5 0 0 m L of 1- p r o p a n o l. D u e to l ac k of l o n g te r m dat a, t h e c a r c i n o g e ni c i t y of 1- p r o p a n o l i n hum a n b e i n g s i s unk n ow n.

Aroma •

Pr o p i o n a l d e hyd e i s of te n d e s c r i b e d as h av i n g a n ove r w h e lm i n g o r su f f o c at i n g “ f r ui t y ” s m e ll.

•

T h e s c e nt of p r o py l p r o p i o n ate i s d e s c r i b e d as a c h e m i c a lly - t i n g e d p i n e a p p l e o r p e a r.

Li m i t i n B eve r a g e s

A s a n o r m a lly - o c c ur r i n g c o n g e n e r f o r m e d dur i n g fe r m e nt at i o n, t h e FDA a ll ow s t h e p r e s e n c e of p r o p a n o l, e s p e c i a lly i t s e ste r s, i n f o o d a n d b eve r a g e p r o du c t s, i n li m i te d qu a nt i t i e s.

G o t R u m ? Ma rc h 2 0 2 4 - 3 7

Got Rum ? March 2 0 2 4 - 38

RUM IN

MARCH

G o t R u m ? Ma rc h 2 0 2 4 - 3 9

March Through The Years

17 c im

1484 - Columbus asks João II of Portugal to back him in a westward voyage to the Indies, but João rejects the request..

1484

1534

1584

1634

1675 - Grain crop failure in England leads to a shortage of grain, limiting gin production. As a consequence, rum gains popularity in the English market.

Got Rum ? March 2 0 2 4 - 40

1684

1856 - Cessation of letters of marque at the Convention of Paris is the first step to the abolition of privateering.

733 - The Molasses Act is passed by Parliament to tax British colonists, imposing heavy duties on molasses, sugar and rum mported from non-British West-Indian islands. At this time, the average American consumes 3.75 gallons of rum per year.

1807 - Slave trade is outlawed by Britain.

1734

1784

1802 - The world’s first beet sugar factory goes into production but soon runs deep in debt.

1852 - Prohibition laws are adopted by Massachusetts, Vermont, and Louisiana.

1834

1884 1917 - United States purchases the Virgin Islands from Denmark.

1814 - French beet sugar production declines sharply as imports of cane sugar resume and undercut Prices.

G o t R u m ? Ma rc h 2 0 2 4 - 4 1

Rum in the news

by M ike Kun et ka

P IN D RO P RU M

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 ? March 2 0 2 4 - 42

Pin Drop Rum announced the launch of its ultrapremium rum, setting the stage for a new sipping ex p e r i e n c e i n t h e U n i t e d S t a t e s . H a i l i n g f r o m Harbour Island in the Bahamas (known as a “pin d r o p’ ’ o f a p l a c e by l o c a l s a n d v i s i t o r s g i ve n i t s s m a l l s i ze a n d p o s i t i o n i n t h e L u c aya n a r c h i p e l a g o), P i n D r o p R u m i s a s o p h i s t i c a t e d , c h a r a c t e r- r i c h s p i r i t w i t h a c a p t i va t i n g t r o p i c a l p a l a t e. T h e s m a l l b a t c h r u m , w h i c h i s b l e n d e d a n d b o t t l e d by h a n d , w i l l i n s t a nt l y t r a n s p o r t o n e t o t h e i s l a n d ’s e a sy g o i n g a t m o s p h e r e, p i c t u r e s q u e p i n k s a n d y b e a c h e s a n d s u n - d r e n c h e d s h o r e s . Fo u n d e d i n 2 018 , P i n D r o p R u m w a s c r e a t e d by a c o l l e c t i ve o f c r e a t o r s a n d f r i e n d s: I t h a l i a J o h n s o n , To by Ty l e r a n d J o e Elison, who infused the hear t of their idyllic home and the rich histor y of the Bahamas into a unique spirit. The idea for Pin Drop Rum was born around I t h a l i a’s k i t c h e n t a b l e. H e r v i s i o n w a s a s p i r i t t h a t ref lected her roots and paid homage to her tightk n i t c o m m u n i t y. I t h a l i a e n l i s t e d To by ’s ex p e r i e n c e a s a m a s t e r b l e n d e r a n d J o e’s i s l a n d c o n n e c t i o n s t o produce a new style of rum. The result was an instant hit, and amassed a passionate following amongst l o c a l s . P i n D r o p R u m i s a b l e n d o f 10 a n d 12- ye a r- o l d Caribbean rums, pot-and- column stilled and aged in

b o u r b o n w h i t e o a k b a r r e l s . P i n D r o p’s exc e p t i o n a l b e a u t y a n d q u a l i t y c a p t u r e d t h e a t t e nt i o n o f t h e B r o n f m a n f a m i l y, l e a d i n g t o t h e i r d e c i s i o n t o p a r t n e r w i t h t h e t e a m t o i nt r o d u c e i t t o t h e U. S . W i t h A a r o n B r o n f m a n a t t h e h e l m , a n d w i t h h i s f a t h e r Ed g a r B r o n f m a n J r.’s (t h e f o r m e r C EO o f T h e S e a g r a m C o m p a ny Lt d.) g u i d a n c e f r o m t h e w i n g s , t h e f a m i l y ’s unparalleled industr y tenure and legacy will surely position Pin Drop Rum as a rum that stands the t e s t o f t i m e. “ T h e s p i r i t s i n d u s t r y i s e nt e r i n g a n e w e r a o f ex p l o r a t i o n , w h i c h i s l e a d i n g t o h e i g h t e n e d i n t e r e s t i n t h e r u m c a t e g o r y a n d i t s ve r s a t i l i t y.

W i t h t h e a r r i va l o f t h e R u m Re n a i s s a n c e a n d f a n s e m b r a c i n g t h e s p i r i t l i ke n eve r b e f o r e, P i n D r o p R u m o f f e r s a u n i q u e s t y l e t o ex p e r i e n c e u l t r a - p r e m i u m r u m f r o m a n u n l i ke l y p l a c e,” s a i d A a r o n B r o n f m a n , C EO o f P i n D r o p R u m . “ P i n D r o p R u m w a s c r e a t e d a s a n o d e t o H a r b o u r I s l a n d a n d i t s c u l t u r e, w h i c h c o n t i n u e t o i n s p i r e u s o n t h i s j o u r n ey,” C o - Fo u n d e r, I t h a l i a J o h n s o n , a d d e d. w w w. p i n d r o p r u m .c o m .

o f t o p p r o f e s s i o n a l s f r o m t h e s p i r i t s a n d b eve r a g e i n d u s t r y, i n c l u d i n g Ky l e R i ve r a a n d R ya n S t e n d e r a r e l e a d i n g s a l e s a n d m a r ke t i n g , r e s p e c t i ve l y. “ O u r m i s s i o n i s t o d e l i ve r a p r e m i u m r u m b r a n d that is world- class. Through our relationship with S o u t h e r n G l a z e r ’s , w e w i l l n o w m a ke C r o s s f i r e H u r r i c a n e ava i l a b l e a c r o s s t h e c o u n t r y, e n s u r i n g t h a t a f i c i o n a d o s a n d r o c k & r o l l f a n s eve r y w h e r e c a n s avo r t h e ex p e r i e n c e a n d e n j oy t h e b a n d ’s l e g a c y f o r f u t u r e l i f e t i m e s ” s a i d J o h n F i n c h e r, S o c i o Ve n t u r e s Pa r t n e r a n d C o - f o u n d e r o f C r o s s f i r e H u r r i c a n e. M a r k C h a p l i n , S e n i o r V i c e P r e s i d e n t , S a l e s & M a r ke t i n g f o r S o u t h e r n G l a z e r ’s W i n e & Spirits, added “Growing demand for premium rums m a ke s i t a n exc i t i n g t i m e t o e n t e r t h e c a t e g o r y.

We’r e t h r i l l e d t o b r i n g C r o s s f i r e H u r r i c a n e by t h e Rolling Stones into our por t folio and to introduce the brand to our national net work of trade and retail p a r t n e r s .” h t t p s: // w w w.c r o s s f i r e h u r r i c a n e.c o m /, w w w. s o u t h e r n g l a ze r s .c o m

TEN TO ONE

D RO P W OR KS D ISTILLERY

L a s t M o nt h , Te n To O n e i nt r o d u c e d i t s n e w Fi ve Origin Select, the latest addition to its por t folio o f a w a r d - w i n n i n g p a n - C a r i b b e a n r u m s . T h e F i ve O r i g i n S e l e c t i s a n exc e p t i o n a l b l e n d o f r u m s a g e d u p t o 15 Ye a r s , h i g h l i g h t e d by t h e i n c l u s i o n o f a t r u l y r e m a r k a b l e, 11- t o 15 - ye a r- o l d G u ya n e s e r u m d i s t i l l e d o n t h e f a m e d 2 5 0 - ye a r- o l d Po r t M o u r a n t D o u b l e Wo o d e n Po t S t i l l , t h e o n l y o n e o f i t s k i n d s t i l l i n o p e r a t i o n . B r o u g h t t o g et h e r m a s t e r f u l l y a l o n g s i d e s i g n a t u r e r u m s f r o m Tr i n i d a d, B a r b a d o s , D o m i n i c a n Re p u b l i c , a n d J a m a i c a , a n d b o t t l e d a t 9 2 p r o o f, t h i s ex p r e s s i o n p r o d u c e s a b o l d a n d m e m o r a b l e s i p p i n g . h t t p s: // w w w.t e nt o o n e r u m .c o m /

D r o p Wo r k s i s o n e o f t h e l a r g e s t r u m d i s t i l l e r i e s i n t h e U n i t e d K i n g d o m a n d o n e o f t h e m o s t i n n ova t i ve.

M a s t e r D i s t i l l e r S h a u n S m i t h h a s d eve l o p e d h i s o w n W i l d Tr i n i t y Ye a s t , a b l e n d o f t h r e e ye a s t s t r a i n s l i v i n g t o g e t h e r sy m b i o t i c a l l y. T h i s i s u s e d i n a l l o f t h e i r r u m s t o c r e a t e t h e u n i q u e, f u n k y f l avo r s t h a t i s b e c o m i n g t h e D r o p Wo r k s s i g n a t u r e. H i s l a t e s t o f f e r i n g i s S p i c e D r o p, a s p i c e d r u m c r e a t e d w i t h o u t a ny a d d e d s p i c e s . S h a u n w a n t e d t o p r ove t h a t yo u c a n g e t a l l o f t h e f l avo r yo u n e e d n a t u r a l l y, w i t h o u t a d d i n g ‘ s p i c e s’ o r f l avo r i n g s . I t i s a m o l a s s e s - b a s e d r u m , f e r m e n t e d f o r 5 t o 7 d ay s , d i s t i l l e d o n a c o l u m n s t i l l a n d f l a s h a g e d w i t h c h a r r e d h e av i l y Fr e n c h and American oak chips. Other products include C l e a r D r o p, D a r k D r o p a n d Fu n k D r o p. Fu n k D r o p i s m a d e f r o m s u g a r c a n e h o n ey w i t h t h e a d d i t i o n o f m o l a s s e s - b a s e d “d u n d e r ”, f e r m e n t e d f o r s eve n d ay s a n d d i s t i l l e d o n t h e i r D o u b l e Re t o r t s t i l l . I f yo u w a n t m o r e f u n k , yo u c a n v i s i t t h e i r d i s t i l l e r y i n We l b e c k , N o t t i n g h a m s h i r e, i n t h e h e a r t o f B r i t a i n , a n d b u y a b o t t l e o f t h e i r l i m i t e d r e l e a s e, S u p e r Fu n k , w h i c h i s fermented for an entire month. A longer maturation period pushes the ester count to the highest seen i n a ny o f t h e i r D r o p s , c o m i n g i t a t 9 3 0 e s t e r s . D r o p Wo r k s o f f e r s t w o s t a n d a r d t o u r s , a 6 0 - m i n u t e B a s i c D i s t i l l e r y To u r a n d a m o r e t e c h n i c a l , 9 0 - m i n u t e M e e t t h e D i s t i l l e r To u r. h t t p s: //d r o p w o r k s .c o.u k /

ROLLING STONES CROSSFIRE HURRICANE RU M C r o s s f i r e H u r r i c a n e R u m , t h e s i g n a t u r e r u m by T h e R o l l i n g S t o n e s , a n n o u n c e d t o d ay t h a t i t h a s s i g n e d a n a t i o n a l d i s t r i b u t i o n a g r e e m e nt w i t h S o u t h e r n G l a ze r ’s W i n e & S p i r i t s . B o r n f r o m a p i o n e e r i n g p a r t n e r s h i p w i t h U n i ve r s a l M u s i c G r o u p a n d S o c i o Ve n t u r e s , C r o s s f i r e H u r r i c a n e R u m w i l l f i r s t e n t e r t h e F l o r i d a a n d C a l i f o r n i a m a r ke t s w i t h S o u t h e r n G l a ze r ’s l a t e r t h i s m o nt h , f o l l o w e d by a n a t i o nw i d e r o l l o u t . C r o s s f i r e H u r r i c a n e’s proprietar y blend of Caribbean rums from Jamaica, 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 i s a fusion of three distinct rum-making traditions, creating a harmonious blend that seamlessly i n t e g r a t e s t i m e - h o n o r e d d i s t i l l a t i o n m et h o d s w i t h c o n t e m p o r a r y f l a i r. T h i s b l e n d, a c o nve r g e n c e o f h i s t o r y, c u l t u r e, a n d i n n ova t i o n , r e p r e s e nt s a d i s t i l l e d e s s e n c e o f t h e C a r i b b e a n’s f i n e s t r u m m a k i n g l e g a c i e s . Fo l l o w i n g C r o s s f i r e H u r r i c a n e’s d e b u t i n N ove m b e r 2 0 2 3 , w h i c h c o i n c i d e d w i t h t h e l e g e n d a r y b a n d ’s “ H a c k n ey D i a m o n d s” a l b u m l a u n c h a n d 2 0 24 t o u r a n n o u n c e m e nt , t h e r u m h a s d e l i ve r e d r e c o r d - s et t i n g s a l e s o n l i n e. O ve r s e e i n g t h e c o m p a ny, J o h n F i n c h e r, Pa r t n e r a t S o c i o Ve n t u r e s a n d C o - Fo u n d e r o f C r o s s f i r e H u r r i c a n e, h a s a s s e m b l e d a p o we r h o u s e l e a d e r s h i p t e a m b u i l t

B USH WAC K ER RU M CREA M B u s h w a c ke r S p i r i t s’ B u s h w a c ke r R u m C r e a m i s h o n o r e d t o b e r e c o g n i z e d by t h e WSWA Ta s t i n g C o m p e t i t i o n t w o ye a r s i n a r o w, f o l l o w i n g u p l a s t ye a r ’s G o l d M e d a l w i t h a 2 0 24 S i l ve r M e d a l i n t h e C r e a m / D a i r y L i q u e u r C a t e g o r y. C o - f o u n d e r s o f B u s h w a c ke r S p i r i t s , C a r t e r Ec h o l s a n d M i c h a e l S m i t h ex p l a i n , “A s a n e m e r g i n g b r a n d t o b e c o n s i s t e nt l y r e c o g n i ze d by o r g a n i z a t i o n s l i ke WSWA , s p e a k s vo l u m e s a b o u t t h e q u a l i t y o f o u r product, and each award is a real testament to our t e a m a t B u s h w a c ke r S p i r i t s .” Ec h o l s a n d S m i t h

G o t R u m ? Ma rc h 2 0 2 4 - 4 3

s t a r t e d b o t t l i n g B u s hw a c ke r s b a c k i n 2 0 2 0 , b u t the histor y of the famous cocktail dates back to 1975 . I n t h e S p r i n g o f t h a t ye a r, To m B r o k a m p w a s w o r k i n g a s t h e m a n a g e r o f t h e S h i p’s S t o r e in Sapphire Village on St. Thomas in the Virgin I s l a n d s a n d A n g i e C o n i g l i a r o w a s t h e b a r t e n d e r.

To m B r o k a m p r e c a l l s “ T h e c o n c o c t i o n w a s o r i g i n a l l y t h r o w n t o g et h e r

by A n g i e a t my s u g g e s t i o n a s a t r o p i c a l va r i a t i o n o n t h e W h i t e R u s s i a n . H a d i t n o t b e e n f o r A n g i e’s s i n g l e - h a n d e d e f f o r t s , t h e d r i n k w o u l d h ave s o o n b e e n f o r g o t t e n i n a b l u r r y h a n g ove r. N o t ye t e a r n i n g a n a m e, A n g i e p u s h e d i t o n a nyo n e a n d eve r yo n e f o r we e ks a s a c r e a my, k i c k- b u t t s o r t o f Pina Colada drink.

A f t e r s h e f i n a l i ze d t h e r e c i p e a f e w we e k s l a t e r a n d d u r i n g a p a r t i c u l a r l y s l o w eve n i n g , t w o g e n t l e m e n w a n d e r e d i nt o t h e b a r w i t h t h e i r l a r g e d o g . T h ey we r e ve r y p r o u d o f t h e i r p et w h i c h I b e l i eve w a s a n A f g h a n H o u n d. T h e s e t w o f e l l o w s i m m e d i a t e l y f e l l i n l ove w i t h A n g i e’s c o n c o c t i o n , and the few people in Sapphire Village at the t i m e f e l l i n l ove w i t h t h e d o g . T h e d o g ’s n a m e w a s B u s hw a c k , a n d A n g i e s u g g e s t e d t h a t t h e n e w d r i n k s h a r e h i s n a m e.” B y t h e e n d o f 1975 , t h e B u s hw a c k h a d s p r e a d t h r o u g h o u t t h e i s l a n d s a n d h a d a l s o m a d e i t s w ay t o F l o r i d a v i a v i s i t i n g b a r t e n d e r s w h o f e l l i n l ove w i t h i t . O ve r t h e n ex t 4 5 ye a r s , t h e d r i n k ex p l o d e d i n p o p u l a r i t y t h r o u g h o u t t h e S o u t h e a s t e r n U n i t e d S t a t e s (a n d p a r t i c u l a r l y i n t h e p a n h a n d l e o f F l o r i d a) w i t h m a ny b a r s c o m i n g u p w i t h n e w r e c i p e s o f t h e i r o w n . W h e n a s ke d w h a t h e t h o u g h t o f t h e d i f f e r e n t r e c i p e s , To m r e p l i e d “ I k n o w t h e d r i n k h a s b e e n t we a ke d c o nt i n u a l l y ove r t h e ye a r s a n d t h a t i s j u s t f i n e. H o w yo u e n j oy i t i s w h a t i s m o s t i m p o r t a n t .” h t t p s: // w w w. b u s hw a c ke r s p i r i t s .c o m / D ON THE B EACHCO M B ER The long-awaited opening of the f irst new Don t h e B e a c h c o m b e r r e s t a u r a nt h a s h a p p e n e d.

Po l y n e s i a n / T i k i a f i c i o n a d o s c a n n o w v i s i t t h e n e w l o c a t i o n a t 15 015 M a d e i r a Way, S u i t e 10 0 , Madeira Beach, Florida, a small city on the Gulf of M ex i c o i n P i n e l l a s C o u nt y, b et we e n S t . Pe t e r s b u r g a n d C l e a r w a t e r. T i k i we b s i t e, T h e A t o m i c G r o g , repor ted that architect Jack Bodziak, a longtime S o u t h we s t F l o r i d a r e s i d e nt i a l a n d c o m m e r c i a l ex p e r t ove r s a w t h e p r o j e c t . S o u t h e r n C a l i f o r n i a a r t i s t D a n i e l “ T i k i D i a b l o” G a l l a r d o w a s t h e s t y l i s t i c v i s i o n a r y f o r t h i s r e s t a u r a nt a n d a l l o f t h e upcoming Don the Beachcomber locations. The m e n u i n c l u d e s a c o l l e c t i o n o f Po l y n e s i a n s t a r t e r s , h a n d h e l d i t e m s (t a c o s , s a n d w i c h e s a n d b u r g e r s), s a l a d s , e n t r e e s a n d, s o m e t we nt y - p l u s f a m o u s D o n t h e B e a c h c o m b e r d r i n ks . B e e r, w i n e a n d m o c k t a i l s a r e a l s o ava i l a b l e. h t t p s: //d o n b e a c h c o m b e r.c o m / RENEGA D E RU M D ISTILLERY Nestled on the nor th eastern coast of the island o f G r e n a d a , e nve l o p e d by c a n e f i e l d s o n a l l s i d e s ,

Got Rum ? March 2 0 2 4 - 44

i s t h e m o d e r n Re n e g a d e R u m D i s t i l l e r y. N o w yo u c a n ex p e r i e n c e eve r y t h i n g t h ey d o f r o m f a r m t o b o t t l e: f r o m h a r ve s t t o m i l l i n g , t o f e r m e n t a t i o n , d i s t i l l a t i o n a n d f i n a l l y m a t u r a t i o n . T h i s i s a p r o p e r, a l l - a c c e s s t o u r, n o t h i n g h i d d e n , n o t h i n g o f f - l i m i t s , and all tricky questions not only welcomed but a c t i ve l y e n c o u r a g e d. A l l t o p p e d o f f by a p r o p e r tasting of natural cane rum.

A r r i v i n g a t t h e s i t e, yo u’l l b e w e l c o m e d by a s e a o f s u g a r c a n e, a n d a t i t s h e a r t , yo u w i l l f i n d o n e o f t h e r u m i n d u s t r y ’s m o s t i n n ova t i ve a n d t e c h n o l o g i c a l l y a d va n c e d d i s t i l l e r y. Yo u w i l l c o m m e n c e yo u r ex p l o r a t i o n o f t h e ex t r a o r d i n a r y s e t u p t h a t f a c i l i t a t e s t h e c r e a t i o n o f o u r t e r r o i rd r i ve n , p u r e c a n e j u i c e r u m by w a l k i n g t h r o u g h the entirety of the production process from cane t o c a s k . U p o n c o m p l e t i o n o f t h e t o u r, yo u’l l h ave n o d o u b t w o r ke d u p a t h i r s t , s o t o f i n i s h yo u r v i s i t yo u w i l l g e t t o t a s t e t h e f r u i t s o f t h e i r l a b o r a n d ex p e r i e n c e Re n e g a d e R u m f o r yo u r s e l f ! h t t p s: //r e n e g a d e r u m .c o m / EL D ORA D O I n a r e c e n t , ve r y b r i e f Fa c e b o o k p o s t , E l D o r a d o p o s t e d: “ I n t r o d u c i n g t h e n e w E l D o r a d o H i g h E s t e r B l e n d - a c o m b i n a t i o n o f o u r exc l u s i ve, n eve rb e f o r e - r e l e a s e d H i g h E s t e r Ru m d i s t i l l e d o n o u r J o h n D o r e D o u b l e Re t o r t C o p p e r Po t S t i l l a n d t h e L a B o n n e I nt e nt i o n ( L B I) m a r q u e f r o m t h e Fr e n c h S ava l l e S t i l l . Ava i l a b l e i n s e l e c t US S t a t e s a n d G u ya n a .” U n f o r t u n a t e l y, t h e E l D o r a d o w e b s i t e d i d n o t o f f e r a ny a d d i t i o n a l i n f o r m a t i o n , a s t h e l a t e s t ‘ n e w s’ w a s f r o m 2 019. L u c k l y, I f o u n d 8 8 B a m b o o, a w e b s i t e t h a t c a l l s i t s e l f “A s i a’s Fr e s h e s t D r i n k s C o m p a n i o n”. Fr o m t h a t w e b s i t e I l e a r n e d t h a t t h i s i s t h e f i r s t o f n i n e p l a n n e d ex p r e s s i o n s t h a t w i l l s h o w c a s e t h e va s t r a n g e o f r u m s t y l e s t h a t t h e distiller y can produce on the its four teen heirloom s t i l l s . A s t h e Fa c e b o o k t e a s e r i n d i c a t e d , t h i s o f f e r i n g i s a b l e n d o f t w o m a r q u e s d i s t i l l e d i n 2 012 on t wo dif ferent stills. The high- ester marque w a s d i s t i l l e d o n t h e J o h n D o r e D o u b l e Re t o r t Po t S t i l l t h a t h a s b e e n i n u s e s i n c e t h e 19 5 0 s . Fo r t h i s n e w m a r q u e, DHE ( D i a m o n d H i g h E s t e r), E l D o r a d o s ay s t h a t f e r m e n t a t i o n t o o k p l a c e ove r months and distillation was done at a slow rate w i t h h i g h r e f l u x , t h e r e by p r o d u c i n g e s t e r l eve l s i n exc e s s o f 1, 5 0 0 g / h L . T h e s e c o n d m a r q u e, L B I ( L a B o n n e I n t e n t i o n), w a s p r o d u c e d u s i n g t h e Fr e n c h S ava l l e M u l t i - C o l u m n S t i l l , w h i c h w a s f i r s t c r e a t e d i n t h e 18 t h C e n t u r y a n d n a m e d a f t e r t h e La Bonne Intention Estate at the East Coast of Demerara. Thanks to the folks at 88 Bamboo for f i l l i n g i n t h e d e t a i l s . h t t p s: // t h e e l d o r a d o r u m .c o m /, h t t p s: // 8 8 b a m b o o.c o / HA M ILTON RU M S T h e l a t e s t Ed H a m i l t o n b l e n d w a s c r a f t e d a n d b o t t l e d s p e c i f i c a l l y f o r S p i ke’s B r e e z e w ay C o c k t a i l H o u r, a h i g h l y r e g a r d e d Yo uTu b e s h o w w i t h a passionate audience of tiki and home bar tender enthusiasts. Building on his successful career

a s a c o m m e r c i a l p h o t o g r a p h e r, d e s i g n e r a n d m u s i c i a n w i t h a n i nt e r e s t i n t i k i c u l t u r e, S p i ke b e g a n h i s B r e e ze w ay C o c k t a i l H o u r o n Yo uTu b e during the pandemic to put his video production t a l e n t s t o w o r k ex p l o r i n g t h e w o r l d o f t i k i c u l t u r e w h i l e o f f e r i n g s o m e e nt e r t a i n m e nt r e l i e f a t a t i m e w h e n m a ny p e o p l e we r e t r y i n g t o p e r f e c t t h e i r own home bar tending skills. With more than a h u n d r e d a n d f i f t y s h o w s o n l i n e, S p i ke h a s b u i l t a l oya l f o l l o w i n g f o r t h e B r e e ze w ay C o c k t a i l H o u r, h i g h l i g h t i n g b et t e r r u m c o c k t a i l s a n d e s t a b l i s h i n g h i m s e l f a s a t r u s t e d vo i c e i n t h e i n d u s t r y. A f t e r s eve r a l a p p e a r a n c e s o n t h e s h o w, Ed a g r e e d t o w o r k w i t h S p i ke a n d h i s a u d i e n c e t o b l e n d a r u m that would add another dimension to daiquiris, l o n g d r i n ks a n d t h e h o m e b a r. B l e n d i n g h i s J a m a i c a n Po t S t i l l B l o n d e a n d W h i t e S t a c h e, a t 42 . 5% A BV, t h e B r e e ze w ay B l e n d h a s a s l i g h t straw color and notes of ripe banana and tropical fruit on the palate leading to a clean smooth f i n i s h , t h e s i g n a t u r e o f H a m i l t o n r u m s . h t t p s: // w w w.c a r i b b e a n - s p i r i t s .c o m /, h t t p s: // w w w.yo u t u b e. c o m /@ B r e e ze w ay C o c k t a i l H o u r CA P TAIN M ORGAN J u s t i n t i m e f o r t h e w a r m e r m o nt h s a h e a d, C a p t a i n M o r g a n i s o f f i c i a l l y i nt r o d u c i n g i t s n e we s t r e a d y t o - d r i n k l i n e u p, C a p t a i n M o r g a n S l i c e d. C a p t a i n Morgan Sliced is a line of cocktail-inspired malt b eve r a g e s w i t h a n exc i t i n g r a n g e t h a t g o e s a l l - i n o n f l avo r a n d a d ve nt u r e. Ye s , yo u r e a d t h a t r i g h t : c o c k t a i l - i n s p i r e d m a l t b eve r a g e s ! “ We d i d n’ t j u s t w a nt t o i n t r o d u c e a n o t h e r n e w c a n n e d d r i n k .

We w a n t e d t o s l i c e t h r o u g h t h e o r d i n a r y w i t h a n o f f e r i n g t h a t c o m p l i m e nt s t h e a d ve nt u r o u s s p i r i t o f o u r c o n s u m e r s ,” s a i d L a u r a M e r r i t t , C MO, D i a g e o B e e r C o m p a ny. “ C a p t a i n M o r g a n h a s a l w ay s b e e n k n o w n a n d l ove d f o r i t s b o l d f l avo r, a n d we’r e exc i t e d t o s h a ke u p t h e c a t e g o r y a n d i nt r o d u c e C a p t a i n M o r g a n S l i c e d t o t h e w o r l d.” C a p t a i n Morgan Sliced of fers four delicious malt-based f l avo r s i n s p i r e d by c l a s s i c c o c k t a i l s t h a t w i l l t a ke yo u r t a s t e b u d s o n a n a d ve nt u r e: P i n e a p p l e D a i q u i r i S t y l e B eve r a g e, S t r a w b e r r y M a r g a r i t a S t y l e B eve r a g e, Pa s s i o n f r u i t H u r r i c a n e S t y l e B eve r a g e a n d M a n g o M a i Ta i S t y l e B eve r a g e. w w w.C a p t a i n M o r g a n .c o m K LYR RU M K LY R R u m , a s u p e r- p r e m i u m 10 0 % A m e r i c a n m a d e c r y s t a l r u m , i s p o i s e d t o b e c o m e a b r e a ko u t brand as it builds its presence throughout the m i d - A t l a n t i c r e g i o n a n d a m p s u p i t s i nve s t m e n t i n s a l e s a n d m a r ket i n g . L a u n c h e d i n 2 0 21, K LY R R u m h a s ex p e r i e n c e d s t r o n g g r o w t h a n d i n c r e a s e d d e m a n d i n i t s h o m e s t a t e o f Pe n n sy l va n i a a n d select states up and down the eastern seaboard a n d n o w s et s i t s s i g h t s o n f u r t h e r ex p a n s i o n . “ T h i s i s a n exc i t i n g t i m e f o r K LY R a s we c o n t i n u e t o r o l l o u t t o a d d i t i o n a l m a r ket s a n d c u l t i va t e a p a s s i o n a t e f o l l o w i n g f o r t h e b r a n d,” s a i d Ke i t h K r e m , C OO o f K LY R R u m . “ W h a t b e g a n a s a n i d e a o f p r o d u c i n g a h i g h l y ve r s a t i l e, c r y s t a l r u m 10 0 %

h a n d c r a f t e d i n t h e U. S . t h a t p o s s e s s e s t h e p u r i t y o f a vo d k a , ye t r e t a i n s i t s c h a r a c t e r a s a r u m h a s l e d t o t h e c r e a t i o n o f a n exc e p t i o n a l s m o o t h s p i r i t t h a t u n i q u e l y m e e t s t h e n e e d s o f t o d ay ’s c o n s u m e r s . W h e n c a nva s s i n g t h e m a r ke t p l a c e along with studying consumer trends, we saw a vo i d w h e r e w e b e l i eve d w e c o u l d i n t r o d u c e a c l e a n e r, m o r e r e f i n e d , s u g a r- f r e e r u m t h a t w o u l d o f f e r a r e f r e s h i n g a l t e r n a t i ve f r o m a l l o f t h e o t h e r m o r e - s u g a r y r u m s o u t t h e r e,” K r e m s a i d. “ T h e t a s t e o f K LY R i s c l e a n a n d c r i s p, f e a t u r i n g a b l e n d o f t h e p u r e s t b r o w n s u g a r m i xe d w i t h c l e a n s u g a r c a n e t o ke e p t h e s o p h i s t i c a t e d , t r a d i t i o n a l r u m c h a r a c t e r f l avo r s i n a n d t h e h a r s h f l avo r s o u t .

K LY R R u m c a n b e e n j oye d n e a t , w i t h a s i m p l e m i xe r l i ke t o n i c a n d l i m e s l i c e o r a s a c l a s s i c American cocktail. Our por t folio also features r e a d y - t o - s e r ve K LY R c a n n e d c o c k t a i l s f e a t u r i n g a va r i e t y o f f l avo r s w i t h a s i n g l e s e r ve c a l o r i e c o u n t r a n g i n g f r o m 9 9 t o 19 0 c a l o r i e s ,” h e a d d e d. K LY R R u m i s d i s t i l l e d 12 t i m e s a n d f i l t e r e d 18 t i m e s a n d sources cr ystal clear water from some of the best q u a l i t y, n a t u r a l a q u i f e r s i n c e n t r a l Pe n n sy l va n i a , a c h i ev i n g h i g h e r l eve l s o f c l a r i t y a n d p u r i t y t h r o u g h r eve r s e o s m o s i s . A f t e r w h a t s e e m e d l i ke a n i n f i n i t e n u m b e r o f t e s t b a t c h e s f r o m L ex i C l o s e, t h e G e n Z h e a d d i s t i l l e r f o r K LY R R u m , s h e a n d her team f ine -tuned the per fect ratio of ref ined s u g a r, p r i s t i n e w a t e r a l o n g w i t h a b e s p o ke ye a s t with purity as their guide and smoothness as the d e s i r e d o u t c o m e h t t p s: // k l y r r u m .c o m / RHU M B AR B ANCOURT C a r i b b e a n N a t i o n a l We e k l y r e p o r t e d t h a t the tranquility surrounding the iconic Rhum Barbancour t distiller y has been shattered by t h e t u m u l t u o u s g r i p o f g a n g w a r f a r e. I n a r e c e n t e s c a l a t i o n o f v i o l e n c e, a t l e a s t 19 a c r e s of sugarcane f ields were engulfed in f lames, casualties of a fierce territorial dispute among r i va l g a n g s . T h e b l a z e, a s t a r k r e m i n d e r o f t h e p e r i l s h a u n t i n g H a i t i ’s e c o n o m i c l a n d s c a p e, t h r e a t e n s t o c a s t a s h a d o w ove r o n e o f t h e n a t i o n’s m o s t c h e r i s h e d ex p o r t s , i t s r e n o w n e d r u m . T h e s c o r c h e d f i e l d s , a s p r a w l i n g ex p a n s e e q u i va l e n t t o m o r e t h a n f o u r s o c c e r f i e l d s , b o r e t h e b r u n t o f t h e c o n f l i c t . H o w eve r, o f f i c i a l s from Barbancour t assured the public that the c o n f l a g r a t i o n , w h i l e d eva s t a t i n g , w o u l d n o t i m p e d e t h e c o m p a ny ’s p r o d u c t i o n c a p a b i l i t i e s .

T h e c o m p a ny ’s f o u n d a t i o n , h o w eve r, s a i d i t w o u l d t e m p o r a r i l y s t o p d i s t r i b u t i n g f r e e p o t a b l e w a t e r, p r ov i d i n g m e d i c a l c a r e, a n d o f f e r i n g t h e u s e o f f o o t b a l l f i e l d s a n d b a s ket b a l l c o u r t s t o p r o t e c t t h e s a f e t y o f i t s e m p l oye e s . A s H a i t i g r a p p l e s w i t h t h e s p e c t e r o f g a n g v i o l e n c e, t h e n a t i o n i s f u r t h e r d e s t a b i l i z e d by p o l i t i c a l u p h e ava l . Re c e n t d e m o n s t r a t i o n s , c h a r a c t e r i z e d by f e r ve n t c a l l s f o r t h e r e s i g n a t i o n o f P r i m e M i n i s t e r A r i e l H e n r y, h ave e r u p t e d i n t o v i o l e n t c o n f r o n t a t i o n s . h t t p s: // b a r b a n c o u r t .c o m /

G o t R u m ? Ma rc h 2 0 2 4 - 4 5

The Sweet Business of Sugar

Got Rum ? Ma March rch 2024 2 0 2 4 - 46 46

Brazil

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 ? Ma rc h 2 0 2 4 - 4 7

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G o t R u m ? Ma rc h 2 0 2 4 - 5 1

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CIGAR & RUbyMPhi liPAIRING p I li B a r ake

Got Rum ? March 2 0 2 4 - 68

Tea Rum A s yo u may re m e mb e r, in t h e past I ’ve c re ate d c las si c c o c k t ail re c ip e s using te a, s o t his is n ot hing new.

T his t im e, h oweve r, t h e ingre di e nt s are ve r y e asy to re p lac e, s o t hat yo u c an ex p e r im e nt w it h w hat yo u have at h o m e, p o s sib ly sur pas sing t h e re sult s of my pair ing, w hi c h I de sc r ib e b e l ow.

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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 2024 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).

I st ar te d by se l e c t ing a b lac k te a, a c las si c C ey l o n o ne, s o m et hing t hat c an e asily b e fo un d at h o m e.

I p re pare d a st an dar d c up of te a, n ot hing sp e c ial, just t r y n ot to b o il t h e wate r. Re st t h e te a in t h e wate r fo r n o m o re t han 5 minute s an d t he n p lac e t h e c up in t h e ref r i g e r ato r unt il it is ve r y c o l d.

O nc e t h e te a is c hill e d, we are re ady to se l e c t t h e r um. S inc e we k n ow t hat t h e te a w ill impar t a dist inc t ive bit te r ne s s, I to o k a g amb l e an d o pte d fo r a swe ete ne d r um, suc h as D ip l o mát i c o o r Z ac apa 2 3, b ot h of w hi c h wo ul d balanc e t hi s c o c k t ail p er fe c t ly.

Finally, to c o mp l ete t h e ingre di e nt s, I ne e de d a Ve r m o ut h Ro s s o, a basi c o ne w ill wo r k f ine, s o I gr ab b e d t h e o ne we use at t h e bar, a M ar t ini Ro s s o, but yo u c an e asily subst itute it w it h any ot h e r Ve r m o ut h of similar qualit y an d /o r p r i c e.

Fo r t h e c o c k t ail we’ll use a M ar t ini glas s, a c las si c p re se nt at i o n fo r c o c k t ails w h e re t h e l e ading alc o h o l d o minate s t h e p r of il e. In t his glas s we’ll at te mpt to balanc e t h e r um w it h t h e re st of t h e ingre di e nt s.

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

G o t R u m ? Ma rc h 2 0 2 4 - 6 9

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

Got Got Rum Rum?? March March 22002244 -- 70 70

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3 oz. Z ac apa 23 3 oz. C ey l o n Tea 1 oz. Ve r m out h Ro s s o

C o mbine all ingre di ent s in a c o c k t ail shake r o r in a mi x ing glas s i f you do n’t have a c o c k t ail shaker. It is imp o r t ant to ke e p all ingre di ent s c o l d, inc luding t h e M ar t ini glas s.

Fo r my c o c k t ail I use d an o r ang e p e e l, sinc e t h e o ils f r o m t he o r ang e mi x ex t re m e ly we ll w it h t he r um.

It i s n ow t im e to t aste t he c o c k t ail an d t h e f lavo r i s ama zing, a p er fe c t balanc e b et we e n swe et ne s s and bit ter ne s s, t hat make s t h e c o c k t ail exc e e dingly dr inkab l e f r o m t he f ir st sips.

N ow we are ready to pair t he c o c k t ail w it h a c i g ar and I se l e c te d a p re sent f r o m a f r i e n d of mine w h o l ove s all g o o d t hing s in li fe. H e wo r ke d fo r m e dur ing many ye ar s but n ow he is wo r k ing as a s o mm e li e r fo r many f am ous sto re s an d re st aur ant s in S ant iag o.

T h e c i g ar was an A r tur o Fuente Churc hill G r an Re ser va (4 8 x 7 ¼) w it h natur al w r ap p er and a m e dium b o dy, w hi c h of fe re d us t he p er fe c t intensit y

fo r t h e pair ing, w it h o ut ove r p owe r ing t h e f lavo r s. T h e c i g ar I se l e c te d is a bit l o ng, but I have n o p r o b l e m at all p re par ing a se c o n d c o c k t ail!

It is p o s sib l e t hat by c hanging s o m e of t h e ingre di e nt s in t h e c o c k t ail re c ip e yo u’ll c hang e t h e o utc o m e a bit , but as l o ng as t h e r um is re as o nab ly swe et (avo i ding r um li queur s), yo u sh o ul d b e ab l e to maint ain a g o o d balanc e.

If t h e r ums yo u have at han d are n ot swe et e n o u gh, yo u c an swe ete n t h e te a inste ad, to re sp e c t t h e sp ir it o r t h e c o c k t ail.

It t ake s t im e to e nj oy a g o o d c i g ar an d yo u’ll c h e r ish eve r y minute of it i f you are ab l e to pair it w it h a we ll - balanc e d c o c k t ail t hat is t ail o r- made to yo ur ow n p referenc e s.

I h o p e t hat yo u e nj oy t his pair ing, i f it is ve r y c o l d w h e re yo u are, p l e ase c o nsi de r subst itut ing t h e c i g ar w it h a muc h sh o r te r o ne.

Ch e e r s!

Philip Ili Bar ake # GRCi g ar Pair ing

G o t R u m ? Ma rc h 2 0 2 4 - 7 1

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