"Got Rum?" November 2023

Got Rum? N O V E M B E R 2023

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f rom 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 UNTIL THE BIT TER END - RUM IN THE NEWS THE IMBIBER’S ALMANAC - THE RUM UNIVERSITY® THE SWEET BUSINESS OF SUGAR

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Con t en t s

NOVEMBER 2023 5 From The Editor 6-9 T h e A n g e l’ s S h a r e - R u m R e v i e w s 10-13 C OO K ING WI T H RUM 14-19 T HE IM B I B ER ’ S A LM A N A C 20-21 T HE RUM UNIVERSI T Y ® LI B R A R Y 24-31 UN T IL T HE B I T T ER END 32-35 RUM IN T HE NEWS 36-37 E A S Y C R A N B ERR Y RUM P UN C H 38-53 T HE SWEE T B USINESS O F SUG A R 56-59 C IG A R a n d RUM PA IRING

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G o t Ru m ? No v e mb e r 2 0 23 - 3

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

November 2023 Edi tor and P ubl i sher:

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Executi ve Edi tor:

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C i gar and Rum:

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

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Rum i n the New s:

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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:

WWW. G O T RU M. C O M The printed version of “Got Rum?” is produced with FSC-certified paper, which means it is from responsibly managed forests and verified recycled sources.

F RON T C OVER : Fal l i ng i n Love Wi th Fall INSIDE S P RE A D : Ri se and Shi ne i n the Fall

F ROM T HE EDI T OR

Falling Into Place Fal l is a tim e wh e n th e ord e r o f thi n g s c hanges ar ound u s: birds start to m igr ate, the tre e le a ves fa ll to th e g round, the days g row sh o rte r, e tc .

Thi s year ’s plans sh o u ld b e co min g t o fr ui tion an d all the p repara tio n s f o r n e xt year shou ld b e underway.

For us at the Ru m Runner P re ss gro u p o f com pani es (The Rum Univ e rsity , “ Got Rum ?” Ma gazine and Rum C ent r al) , 202 3 has been o u r most c hal l enging on e , b e coming a n o ther y ear of consecutive , reco rd-b reakin g g rowth, cul min a tin g in th e openin g o f our lar ges t Distilled Sp irits P lant t o date. Yet, as we se e all o u r p lan s c om ing to fr uition, we co n sta n tly re m i nd our se lve s that none o f thes e t hings w oul d be p o ssible with o u t a n e q ual l y successfu l p o rtfolio o f clien t s , a n d our client’s su cce ss wo u ld b e i m possibl e with o u t a gro win g ru m m ar ket.

Am er ican poet Marg a ret Eliza b e th S angster w r ote: “ Spr ing i s beautifu l, and summer is per fect for vaca tio n s, but autu mn br i ngs a longin g to get awa y fro m the unr eal thin g s o f life, out in to t h e f or est at nig h t with a ca mpfire and t h e r ustling leave s.”

H er w or ds perfe ctly ca p ture th e nee d t o cel ebr ate fall in a ll its glo ry, not ju s t a cknowledge its p rese n ce a n d mo v e o n. Acknowledgin g th e beauty o f f a ll i s a way of r eco g n izing the inevita b ilit y o f life, hopefu lly within th e co n text o f p r oper pl annin g : “pla n fo r fall so tha t y ou m ay be we ll pre p a red to e n joy it . ”

I f y o u h a v e n ’t a lre a d y a c c o mp lis h e d a ll y o u r g o a ls f o r 2 0 2 3 , y o u ma y s t i l l h a v e t ime t o wo rk o n t h e m. I f , o n th e o t h e r h a n d , y o u d o n ’t h a v e e n o u g h t ime t o a c c o mp lis h t h e m, t h e n e n e r g i z e y o u rs e lf a s y o u c o n t e mp la t e a n d e n j o y t h e t u rn in g a n d f a llin g le a v e s .

D e c e mb e r will b e h e re b e f o re we k n o w it , s o le t ’s a ll ma k e s u re we ar e p re p a re d a n d o u r p la n s f a ll in t o p la c e s o t h a t we a ll c a n ma k e 2 0 2 3 o u r be s t year yet!

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 Ru m ? No v e mb e r 2 0 23 - 5

T HE A NGEL’ S SH A RE

by Paul S e nf t

Kuleana Hokulei Rum

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

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

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

Che er s!

Got R um ? Nove mber 2023 - 6

Ku l e a n a Ru m Wo r ks wa s f o u n d e d i n 2 013 o n t h e i s l a n d of H awa i ’i w i t h t h e m i s s i o n of c r e at i n g r u m s a n d c e l e b r at i n g t h e r i c h n e s s of H awa i i a n c u l t u r e. T h e c o m p a ny g r ow s 4 0 va r i et i e s of h e i r l o o m s u g a r c a n e o n t h e i r f a r m i n Ko h a l a a n d u s e s i t to m a ke f r e s h j u i c e f o r t h e i r fe r m e nt at i o n p r o c e s s. T h e c o m p a ny a l s o f o c u s e s o n o p e r at i n g w i t h ze r o wa ste, u s i n g c r u s h e d c a n e f o r m u l c h, c o m p o st , a n d c at t l e fe e d, a n d u t i l i z i n g dr i p i r r i g at i o n f r o m t h e i r s o l a r p owe r e d we l l. I n 2 018 , t h e c o m p a ny l au n c h e d t h r e e p r o du c t s , a n d i n 2 0 2 2, i t r e l e a s e d H o k u l e i. T h e r um i s a b l e n d of s eve n r u m s a g e d b et we e n 18 m o nt h s a n d 18 ye a r s. T h e s e m o l a s s e s b a s e d r u m s we r e s o u r c e d f r o m Pa n a m a, N i c a r a g u a, B a r b a d o s , a n d Ve n ezu e l a. T h e n t h ey b l e n d e d t h e s e r u m s w i t h o n e of t h e i r r u m s m a d e f r o m s u g a r c a n e j u i c e, a g e d 18 m o nt h s i n ex- C o g n ac b a r r e l s , a n d a 15 ye a r a g e d r u m f r o m B a r b a d o s. T h e n, to a d d a n a d di t i o n a l l aye r to t h e f l avo r p r of i l e, t h ey a d d e d r u m f r o m Tr i n i d a d. T h e f i n a l b l e n d i s b ot t l e d at 4 6% A BV at t h e c o m p a ny ’s f ac i l i t y. T h e c o m p a ny d o e s n ot u s e a ny a d di t i ve s o r c o l o r i n g w h e n m a k i n g t h e i r p r o d u c t s.

Appearance T h e s h o r t - n e c ke d 75 0 m l b ot t l e h a s a s i n g l e l a b e l t h at w r a p s a r o u n d t h e b ot t l e a n d i s f i l l e d w i t h i nf o r m at i o n a b o u t t h e p r o du c t .

E ac h l a b e l a l s o n ote s t h e b atc h a n d b ot t l e n u m b e r of t h e p r o d u c t . I n t h i s c a s e, t h e b ot t l e i s f r o m b atc h n u m b e r 12 a n d i s b ot t l e 312 . A c l e a r w r a p s e c u r e s t h e wo o d e n c a p p e d, sy nt h et i c c o r k to t h e b ot t l e, w i t h t h e wo r d s Re s p e c t+Re s p o n s i b i l i t y a r o un d t h e c a p a n d t h e l o g o o n to p.

I n t h e b ot t l e a n d g l a s s , t h e r u m h o l d s a g o l d e n a m b e r c o l o r. S w i r l i n g t h e l i q ui d c r e ate s a t h i n r i n g a r o u n d t h e t a st i n g g l a s s t h at s l ow l y t h i c ke n s a n d r e l e a s e s a c o u p l e of wave s of t h i c k l e g s d ow n t h e s i d e. I t t a ke s q u i te s o m e t i m e f o r t h e r i n g to eva p o r ate, l e av i n g b e a d s a n d r e s i d u e i n i t s wa ke.

Nose T h e a r o m a of t h e r um l e a d s w i t h st r o n g f r u i t n ote s ac c o m p a ny i n g t h e i n i t i a l r u s h of a l c o h o l. A s t h e r um s et t l e d, I di s c ove r e d t h e f r ui t n ote s to b e f r e s h c ut b a n a n a s, g r i l l e d p i n e a p p l e, r a i s i n s, a n d li m e. Fo l l owe d by a n i nte r e st i n g b l e n d of b a k i n g s p i c e s a n d va n i l l a r o un di n g o u t t h e n o s i n g ex p e r i e n c e.

Pa l a t e T h e f i r st s i p of t h e r um d e li ve r e d a b i t of h e at a s t h e p r o of of t h e r um c o n di t i o n e d t h e p a l ate w i t h a r u s h of M a d a g a s c a r va n i l l a. T h e tex t u r e of t h e li qui d c h a n g e s w i t h eve r y s i p f r o m s m o ot h to d e n s e a s di f fe r e nt f l avo r s m a n i fe st . T h e f r ui t f l avo r s f r o m t h e a r o m a a r e p r e s e nt , w i t h t h e a d d e d t w i st of p a s s i o n f r ui t a n d swe et a p p l e s i n t h e m i x . T h e c i t r u s n ote s m a n i fe st a s li m e ze st o n t h e p a l ate, w i t h a b i t of s a l t i n e s s c o m i n g i nto p l ay. A s t h e to a ste d o a k c h a r n ote s f o r m, t h e r e i s a n e a r t hy, m i n e r a l r i c h u n d e r to n e t h at i s q ui c k l y d o m i n ate d by n ut m e g a n d c l ove n ote s. I t i s t h e s e n ote s t h at s et t l e i nto a l o n g, dr y f i n i s h.

T h i s wa s my f i r st t i m e t r y i n g a r um f r o m Ku l e a n a Ru m Wo r ks, a n d I t h o u g ht a s a b l e n d i t wa s qui te i nte r e st i n g. Fr o m t h e u n i qu e tex t u r e of r um to t h e c o m p l ex i t y of t h e f l avo r p r of i l e, t h e r e wa s a l ot to u n p ac k du r i n g t h e eva l u at i o n p r o c e s s.

T h e r e a r e q ui te a few d o m i n a nt f l avo r s t h at a r e e n h a n c e d by t h e un d e r l y i n g n ote s. En g i n e e r e d to b e a s i p p i n g r um, t h e c o m p a ny ac h i eve d t h i s g o a l w i t h t h i s p r o p r i et a r y b l e n d, w h i c h m a d e m e wa nt to t r y t h e ot h e r p r o du c t s i n t h e i r r um li n e t h at we r e p r o du c e d s o l e l y w i t h H awa i i a n s u g a r c a n e. I w i l l m a ke su r e to p i c k up t h e ot h e r r um s i n t h e i r li n e to eva l u ate i n t h e f u t u r e. T h e H o k u l e i b l e n d i s a n e a sy p u r c h a s e f o r a nyo n e w h o e nj oys s i p p i n g a n d s avo r i n g a c o m p l ex r um t h at h a s a un i q u e p l ac e i n to d ay ’s m a r ket .

w w w.kuleanar um.c om

R ev i e w

G o t Ru m ? No v e mb e r 2 0 23 - 7

T HE A NGEL’ S SH A RE

by Paul S e nf t

Bayou XO Mardi Gras B ayo u r um i s p r o duc e d by t h e Lo ui s iana S p ir it s C o m pany, LLC, w hi c h i s bas e d in L ac as sin e, Lo ui s i ana. T h e c o m pany us e s a b l e n d of su g ar c an e jui c e an d m o las s e s to c re ate t h e ir r um s us in g t h e ir c o p p e r p ot st ills. Fo r t h e ir B ayo u XO M ar di G r as r um, t h ey ag e t h e r um fo r f i ve ye ar s in us e d B o ur b o n bar r e l s an d o n e ad dit i o nal ye ar in S pani sh Pe r dr o X im e n ez sh e r r y c asks. T h e r um i s b l e n d e d to 4 0% A BV an d han d - b ot t l e d at t h e ir f ac i lit y. Fo r a limite d t im e, t hi s p r o duc t has b e e n pac kag e d w it h a N ew O r l e ans S aint s t h e m e d b ox to c o m m e m o r ate b e in g t h e of f i c ial r um of t h e te am fo r a s e c o n d ye ar in a r ow.

Appearance T h e r um i s p r e s e nte d in a c usto m 75 0 m l b ot t l e d e si g n w it h “ XO ” e m b o s s e d b e l ow t h e n e c k . T h e to p of t h e b ot t l e c ap has a mult i c o l o r b e ad w it h t h e wo r ds “ B ayo u M ar di G r as Re s e r ve Rum” ar o un d t h e to p. T h e c ap s e c ur e s a sy nt h et i c c o r k w it h t h e wo r d B ayo u o n t h e s i d e.

In t h e b ot t l e an d g las s, t h e r um has a dar k m ah o g any c o l o r. S w ir lin g t h e li qui d c re ate d a m e dium ban d t hat r e l e as e d o n e wave of f ast- m ov in g l e g s an d t h e n p r o c e e d e d to r e l e as e t wo m o r e wave s of s l owe r- d e ns e r l e g s b efo r e qui c k ly evap o r at in g, l e av in g a r in g of b e ads ar o un d t h e g las s.

Nose T h e ar o m a of t h e r um b e gins w it h a f l o r al vanilla f l owe r n ote, fo ll owe d by n ote s of p e ac h, p r un e, an d dr i e d f i g s. A f te r t h e li qui d re ste d fo r a m o m e nt , I di s c ove re d f re sh - c ut l e at h e r, c innam o n, an d li ght c har re d o ak , p unc tuate d by swe et m o las s e s.

Got R um ? Nove mber 2023 - 8

Pa l a t e T h e f ir st s ip of t h e r um c o n dit i o ns t h e to n gue w it h t h e r ush of al c o h o l, de li ve r in g n ote s of c o o ke d c o b b l e r p e ac h e s, li ght ly ast r in g e nt bit te r o r an g e p e e l, t ar t b e r r i e s, an d p r une s. A f te r t h e f r uit n ote s pas s, t h e c har re d o ak t ake s ove r mi dpalate w it h a p o p of b lac k p e p p e r an d to aste d alm o n ds. A s t h e f ini sh fo r ms, t h e re i s a li ght h o ney n ote t hat b r i ef ly m ani fe st s as t h e f lavo r p r of il e t r ans it i o ns into a sw ir l of swe et sh e r r y f lavo r s. T h e s e f lavo r s danc e an d m e r g e, c re at in g a l o n g, dr y f ini sh.

Rev i ew I have watc h e d B ayo u Rum gr ow as a b r an d sinc e it s launc h in 2 013 an d have n ote d t h e ir hit s an d mi s s e s ove r t h e past de c ade. I e nj oye d t h e ir B ayo u XO M ar di G r as r um f r o m t h e ar o m a to t h e f ini sh.

I was p l e as ant ly sur p r i s e d by h ow we ll r o un de d t h e f lavo r p r of i l e was w it h t h e st r o n g f r uit f lavo r s an d wo o d n ote s. By de s i gn, t hi s r um i s e n gine e re d to b e e nj oye d ne at , but I b e li eve it wo ul d b e quite g o o d in c e r t ain c las s i c c o c k t ail re c ip e s, suc h as an O l d Fashi o ne d o r Fl o r i dit a c o c k t ail, w h e re t h e p e ac h an d c it r us n ote s wo ul d inf lue nc e t h e dr ink .

O ne t hin g I wo ul d n ote i s t hat w hil e t h e inf lue nc e of t h e sh e r r y c ask f ini sh was p re s e nt , m ainly as a p r une n ote in t h e c o re p r of i l e, it neve r d o minate d unt i l t h e e n d of t h e f lavo r ex p e r i e nc e, de li ve r in g t hat swe et , dr y f ini sh. O f late, I have n ot i c e d s o m e sp ir it s w it h sh e r r y c ask f ini sh e s t hat we re c o mp l ete ly d o minant an d de st r oye d t h e f lavo r of t h e c o re sp ir it , l e adin g to a di s ap p o int in g ex p e r i e nc e. T h e refo re, I was a t ad re li eve d t hat t h e b l e n de r s p reve nte d t hat f r o m hap p e nin g, de li ve r in g a qualit y f lavo r ex p e r i e nc e t hat c o nsum e r s wo ul d e nj oy.

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

G o t Ru m ? No v e mb e r 2 0 23 - 9

COOKING WITH RUM Bringing the Spirit of the Cane Into the Hear t of the Kitchen!

by Chef Susan W hitley

Got Got Rum R um?? Nove November mber 2023 2023 -- 1100

G Goott Ru Rum m?? No Novveemb mbeerr 22002233 -- 11 11

Rum Glazed Turkey I n g r e d i e n t s f o r Ch e s t n u t /A p p l e S t u f f i n g: • • • • • • • • • • • • • •

4 T b s p. B ut te r, p lus 12 t a b l e s p o o ns m e lte d 1 C. O ni o n, di c e d 1/ 2 C. C a r r ot s, di c e d 1/ 2 C. C e l e r y, di c e d 2 T b s p. Fr e s h Pa r s l ey Le ave s, c h o p p e d 1 t s p. Fr e s h S a g e Le ave s, c h o p p e d 8 oz. C h e st nut s, r o aste d, p e e l e d a n d c o a r s e ly c h o p p e d 2 A p p l e s, p e e l e d c o r e d a n d di c e d 1/ 2 C. D r i e d C r a nb e r r i e s 1 C. S aute e d M us h r o o m s 1 1/ 2 lb s. S o ur d o u g h B r e ad, c r ust s r e m ove d, c ut i nto 1- i n c h c ub e s a n d to aste d 2 Eg g s, li g ht ly b e ate n 1 C. C hi c ke n S to c k S a lt a n d G r o un d B l ac k Pe p p e r to t aste I n g r e d i e n t s f o r Tu r key:

• • • • • • •

1 (2 2- p o un d) Tur key, g i b l et s r e m ove d, r i ns e d we ll i ns i d e a n d o ut , p at te d dr y 2 S t i c ks B ut te r, s of te n e d, di v i d e d 2 ½ C. B r ow n S u g a r, di v i d e d ½ t s p. G r o un d Ci nn a m o n ¼ t s p. G r o un d N ut m e g ¾ C. D a r k Rum S a lt a n d G r o un d B l ac k Pe p p e r to t aste S p e c i a l e q u i p m e n t:

•

2 l a r g e r o ast i n g p a ns w i t h h a n dl e s a n d V- r ac ks I nst a nt- r e ad t h e r m o m ete r 2 (2- qu a r t) c as s e r o l e di s h e s E x t r a - l a r g e m i x i n g b ow l D i r e c t i o n s:

1. Pr e h e at ove n to 375° F. 2. I n a l a r g e s k i ll et ove r m e di um - hi g h h e at , m e lt 4 t a b l e s p o o ns of b ut te r.

Ad d o ni o ns, c a r r ot s a n d c e l e r y a n d s auté unt i l te n d e r. Tr a ns fe r to a l a r g e m i x i n g b ow l a n d to s s w i t h p a r s l ey, s a g e, c h e st nut s, a p p l e s, dr i e d c r a nb e r r i e s, mus h r o o m s a n d b r e ad. Ad d t h e e g g s, c hi c ke n sto c k , r e m ai ni n g 12 t a b l e s p o o ns of m e lte d b ut te r, s a lt a n d p e p p e r a n d to s s a g ai n. N ote: I f t h e st u f f i n g i s to o dr y (s h o ul d n ot b e s at ur ate d o r s o g g y) ad d a b i t m o r e sto c k .

3. Pl ac e t h e t ur key o n a r ac k i n a r o ast i n g p a n. Rub t h e c av i t y o p e ni n g w i t h s a lt a n d p e p p e r. W i t h yo ur f i n g e r s, c a r ef ully s e p a r ate as mu c h of

Got Got Rum R um?? Nove November mber 2023 2023 -- 1122

t h e t ur key ’s s k i n f r o m t h e b r e ast , avo i d p un c t ur i n g a ny h o l e s i n t h e s k i n as yo u g o.

4. I n a s m a ll m i x i n g b ow l st i r to g et h e r 8 t a b l e s p o o ns of t h e s of te n e d b ut te r w i t h 1 c up of t h e b r ow n su g a r. S m e a r a b o ut h a l f of t h e s of te n e d b ut te r a n d su g a r m i x t ur e ove r t h e b r e ast un d e r t h e sk i n. Rub t h e r e m ai ni n g b ut te r a n d su g a r m i x t ur e a ll ove r t h e t ur key.

5. Lo o s e ly st u f f t h e t ur key w i t h t h e c o o l e d c h e st nut /a p p l e st u f f i n g. I f t h e r e i s ex t r a st u f f i n g bake i t i n a b ut te r e d bak i n g di s h n ex t to t h e t ur key i n t h e ove n.

6. Ro ast t h e st u f fe d t ur key a b o ut 3 ½ h o ur s, bast i n g of te n dur i n g t h e l ast h o ur of c o o k i n g w i t h t h e b ut te r e d r um g l a ze, o r unt i l a n i nst a nt- r e ad t h e r m o m ete r i ns e r te d i nto t h e t hi c ke st p a r t of t h e t ur key l e g r e g i ste r s 15 5° F (i t w i ll c o nt i nu e c o o k i n g f o r a n ot h e r 2 0 m i nute s o r s o o ut of t h e ove n). I f t h e t ur key s k i n st a r t s to g et to o da r k , te nt i t w i t h f o i l w hi l e i t r o a st s.

7. W hi l e t ur key i s c o o k i n g, i n a s m a ll s au c e p a n c o m b i n e r e m ai ni n g 8 t a b l e s p o o ns of t h e b ut te r w i t h 1 c up of t h e b r ow n su g a r, g r o un d c i nn a m o n, f r e s h ly g r o un d nut m e g, da r k r um a n d a li t t l e s a lt a n d p e p p e r. B r i n g to a b o i l t h e n l owe r a n d s i m m e r f o r 10 m i nute s unt i l s li g ht ly t hi c ke n e d a n d sy r up - like, st i r r i n g of te n.

8. Tr a ns fe r t h e t ur key to a c a r v i n g b o a r d to r e st a n d l o o s e ly te nt w i t h f o i l a n d a ll ow to c o o l. B r us h t h e o ut s i d e of t h e t ur key w i t h r um - sy r up m i x t ur e to g et a g l a ze d l o o k .

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 Ru Rum m?? No Novveemb mbeerr 22002233 -- 1133

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I m bi ber’s

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

The Imbiber’s Almanac - The Rum University ®

Got R um ? Nove mber 2023 - 1 4

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G o t Ru m ? No v e mb e r 2 0 2 3 - 1 5

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T he

I m bi ber’s

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The

I m bi ber’s

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Rum Cider Cocktail (November 18th) I n g r e di e nt s •

C r us h e d I c e

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4 O z. Ag e d Rum

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8 O z. A p p l e Ci d e r

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4 D as h e s O r a n g e B i t te r s

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2 O z. Tr i p l e S e c S i m p l e S y r up

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G i n g e r b e e r to to p (I st r o n g ly ad v i c e us i n g Feve r-Tr e e b r a n d. T h e g i n g e r i s i nte ns e)

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A p p l e s li c e s to g a r ni s h

Instructions 1. C o m b i n e t h e r um, a p p l e c i d e r, o r a n g e b i t te r s, a n d t r i p l e s e c i n a c o c k t ai l s h ake r ove r i c e. S h ake v i g o r o us ly unt i l f r o ste d.

2. Fi ll t h e s e r v i n g g l as s e s w i t h c ub e d o r c r us h e d i c e.

3. O pt i o n a l - r i m t h e g l as s e s w i t h su g a r/ c i nn a m o n m i x t ur e.

4. S t r ai n t h e r um c i d e r c o c k t ai l i nto t h e g l as s e s h a l f way up (a b o ut 7.oz). To p w i t h g i n g e r b e e r.

5. G a r ni s h w i t h a p p l e s li c e s, c i nn a m o n st i c ks a n d st a r a ni s e.

6. S e r ve a n d e nj oy !

G o t Ru m ? No v e mb e r 2 0 2 3 - 1 9

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

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The Big Book of Cidermaking: Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider

by Christopher Shockey and Kirsten K. Shockey ( Pu b l i s h e r ’s Rev i ew) B e st s e l l i n g au t h o r s a n d ac c l a i m e d fe r m e nt at i o n te ac h e r s C h r i s to p h e r S h o c key a n d K i r s te n K . S h o c key t u r n t h e i r ex p e r t i s e to t h e wo r l d of fe r m e nte d b eve r a g e s i n t h e m o s t c o m p r e h e n s i ve g u i d e to h o m e c i d e r m a k i n g ava i l a b l e.

W i t h ex p e r t a d v i c e a n d c l e a r, s te p - by - s te p i n st r u c t i o n s , T h e B i g B o o k o f C i d er m a k i n g e q u i p s r e a d e r s w i t h t h e s k i l l s t h ey n e e d to m a ke t h e c i d e r t h ey wa nt : swe et , d r y, f r u i t y, f a r m h o u s e st y l e, h o p p e d, b a r r e l - a g e d, o r f o r t i f i e d. T h e S h o c key s’ ye a r s of ex p e r i e n c e c u l t i vat i n g a n o r c h a r d a n d t h e i r ex p e r i m e nt s i n p r o d u c i n g t h e i r ow n c i d e r s h ave l e d t h e m to a m a ste r f o r m u l a f o r c i d e r m a k i n g s u c c e s s , w h et h e r star ting with apples fresh from t h e t r e e o r wo r k i n g w i t h sto r e b o u g ht j u i c e. T h ey ex p l o r e i n - d e pt h t h e di f f e r e nt p h a s e s of fe r m e nt at i o n a n d t h e e nt i r e s p e c t r u m of c o m p l ex f l avo r a n d style possibilities, with cider recipes ranging from cornelian c h e r r y to g i n g e r, a n d st y l e s i n c l u di n g N ew En g l a n d, S p a n i s h, a n d l ate - s e a s o n c i d e r s.

Fo r t h o s e i nve ste d i n m a k i n g u s e of eve r y p a r t of t h e a p p l e, t h e r e’s eve n a r e c i p e for vinegar made from the skins and cores l ef tove r a f te r p r e s s i n g. T h i s t h o r o u g h, t h o u g ht f u l h a n d b o o k i s a n e m p owe r i n g g u i d e f o r eve r y c i d e r m a ke r, f r o m t h e b e g i n n e r s e e k i n g f o u n d at i o n a l te c h n i q u e s a n d t i p s to t h e i nte r m e di ate c i d e r c r af te r w h o wa nt s to ex p a n d t h e i r s k i l l s.

A b o u t t h e au t h o r s C h r i s to p h e r S h o c key a n d K i r ste n K .

S h o c key a r e t h e c o au t h o r s of M i s o , Te m p e h , N a t to & O t h er Tas t y F er m en ts, Fi e r y F e r m e n ts, a n d t h e b e st - s e l l i n g F e r m e n te d Ve g e ta b l es. C h r i sto p h e r h a s ye a r s of ex p e r i e n c e p r o d u c i n g c i d e r s f r o m

t h e i r m o u nt a i n h o m e ste a d o r c h a r d a n d i s a t r a i n e d c i d e r m a ke r. T h e S h o c key s g ot t h e i r st a r t fe r m e nt i n g f o o d s m o r e t h a n t we nt y ye a r s a g o o n t h e i r 4 0 - a c r e h i l l s i d e s m a l l h o l di n g, w h i c h g r ew i nto t h e i r o r g a n i c f o o d c o m p a ny. W h e n t h ey r e a l i ze d t h e i r p a s s i o n wa s f o r t h e p r o c e s s , t h ey c h o s e to f o c u s o n te a c h i n g fe r m e nt at i o n a r t s to ot h e r s. T h ey te a c h wo r l d w i d e a n d h o st wo r ks h o p s o n t h e i r h o m e ste a d i n s o u t h e r n O r e g o n.

Pu b l i s h e r : S to r ey Pu b l i s h i n g, LLC; I l l u st r ate d e d i t i o n (S e pte m b e r 1, 2 0 2 0) L a n g u a g e: En g l i s h Pa p e r b a c k : 3 3 6 p a g e s IS B N -10 : 16 3 5 8 6113 6 IS B N -13: 978 -16 3 5 8 6113 6 I te m We i g ht : 1. 8 6 p o u n d s D i m e n s i o n s: 8 .13 x 0. 6 8 x 9 i n c h e s

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Got Got R Rum um?? No Nove vemb mber e r 22023 0 2 3 -- 22 22

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Unt il The

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

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R um ? Nove mber 2023 - 2 4 Got Rum

G o t Ru m ? No v e mb e r 2 0 2 3 - 2 5

Until The

B IT TER

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

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

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

Got Rum R um ? Nove mber 2023 - 2 6

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

G o t Ru m ? No v e mb e r 2 0 2 3 - 2 7

Until The

B IT TER

END Featured Ingredient: Lavender Scientific Genus: Lavandula L ava n d u l a i s a g e nus of 47 k n ow n s p e c i e s of f l owe r i n g p l a nt s i n t h e m i nt f a m i ly, L a m iac eae. I t i s n at i ve to t h e O l d Wo r l d a n d i s f o un d i n C a p e Ve r d e a n d t h e C a n a r y I s l a n ds, a n d f r o m Eur o p e ac r o s s to n o r t h e r n a n d e aste r n A f r i c a, t h e M e di te r r a n e a n, s o ut hwe st A s i a to I n di a.

M a ny m e m b e r s of t h e g e nus a r e c ult i vate d ex te ns i ve ly i n te m p e r ate c li m ate s as o r n a m e nt a l p l a nt s f o r g a r d e n a n d l a n ds c a p e us e, f o r us e as c uli n a r y h e r b s, a n d a l s o c o m m e r c i a lly f o r t h e ex t r ac t i o n of e s s e nt i a l o i l s. L ave n d e r i s us e d i n t r adi t i o n a l m e di c i n e a n d as a n i n g r e di e nt i n c o s m et i c s.

Le af s h a p e i s di ve r s e ac r o s s t h e g e nus.

T h ey a r e s i m p l e i n s o m e c o m m o n ly c ult i vate d s p e c i e s; i n ot h e r s p e c i e s, t h ey a r e p i nn ate ly to ot h e d, o r p i nn ate, s o m et i m e s mult i p l e p i nn ate a n d di s s e c te d.

I n m o st s p e c i e s, t h e l e ave s a r e c ove r e d i n f i n e h ai r s o r i n dum e nt um, w hi c h n o r m a lly c o nt ai n e s s e nt i a l o i l s. Fl owe r s a r e c o nt ai n e d i n w h o r l s, h e l d o n s p ike s r i s i n g a b ove t h e f o li a g e, t h e s p ike s b e i n g b r a n c h e d i n s o m e s p e c i e s. S o m e s p e c i e s p r o du c e c o l o r e d b r ac t s at t h e t i p s of t h e i nf l o r e s c e n c e s. T h e f l owe r s m ay b e b lu e, v i o l et , o r li l ac i n t h e w i l d s p e c i e s, o c c as i o n a lly b l ac k i s h p ur p l e o r ye ll ow i s h.

T h e s e p a l c a ly x i s t ub ul a r. T h e c o r o ll a i s a l s o t ub ul a r, usu a lly w i t h f i ve l o b e s (t h e up p e r li p of te n c l ef t , a n d t h e l owe r li p h as t wo c l ef t s).

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

Got Rum R um ? Nove mber 2023 - 2 8

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

•

T h e a n c i e nt Eg y pt i a n s m a d e u s e of l ave n d e r d u r i n g t h e i r m u m m i f i c at i o n process, embalming the corpse with p e r f u m e.

•

T h e a n c i e nt G r e e ks , o n t h e ot h e r h a n d, u s e d l ave n d e r to t r e at i n s o m n i a a n d e a s e b a c k p a i n.

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D u r i n g t h e B u b o n i c Pl a g u e i n t h e 17t h c e nt u r y, l ave n d e r wa s u s e d a s a r e m e d y to wa r d of f p ote nt i a l d i s e a s e.

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Q u e e n V i c to r i a wa s a l s o a h u g e f a n of l ave n d e r. S h e m a d e s u r e t h at a l l of h e r f u r n i t u r e wa s c l e a n e d w i t h a l ave n d e rb a s e d s o l u t i o n, a n d h e r d r i n k of c h o i c e wa s l ave n d e r- i nf u s e d te a to h e l p e a s e h e r sto m a c h.

(S o u r c e: ht t p s: // b o u q s .c o m)

G o t Ru m ? No v e mb e r 2 0 2 3 - 2 9

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4 o r 5 Fr e s h Edi b l e Fl owe r s (o pt i o n a l)

D i r e c t i o n s: 1. Put t h e f r e s h a n d dr i e d f l owe r s i n o n e i nf us i o n j a r a n d t h e r o ot s a n d ba r k i n a n ot h e r. S p li t t h e li qu o r, ve r m o ut h, r um, a n d s i m p l e sy r up eve n ly b et we e n t h e t wo j a r s. Let t h e s of te r i n g r e di e nt s i nf us e f o r t wo to f o ur days, a n d t h e f i r m e r i n g r e di e nt s i nf us e f o r f o ur to s i x days.

2. S h ake e ac h s e a l e d j a r o n c e dai ly to e nsur e su c c e s s f ul i nf us i o n. W h e n t h e s c e nt s s m e ll g r e at b ut a r e n’ t ove r p owe r i n g, yo u’r e r e ady to f i lte r o ut t h e s o li d i n g r e di e nt s. C o m b i n e t h e

Got R um ? Nove mber 2023 - 3 0

t i n c t ur e d li qui ds, s h ake t h e b ot t l e, a n d l et i t s i t f o r a few h o ur s to a day.

Te st t h e f l avo r i n a dr i nk o r w i t h a few dr o p s o n a s p o o n. Ad d a li t t l e ex t r a s i m p l e sy r up i f d e s i r e d, ot h e r w i s e, p l ac e i n a dr o p p e r b ot t l e a n d sto r e yo ur b i t te r s.

3. Re m e m b e r to p e r f o r m p e r i o di c r e c i p e c o st i n g w i t h b i t te r s, to o. T h e i n g r e di e nt s n e c e s s a r y f o r s o m e r e c i p e s c a n b e ex p e ns i ve, s o i t ’s i m p o r t a nt to r un a b u d g et b ef o r e i nt r o du c i n g to ns of n ew dr i nk o pt i o ns o n yo ur m e nu.

G o t Ru m ? No v e mb e r 2 0 2 3 - 3 1

R u m i n t h e new s

by M ike Kun et ka

M O U N T GAY

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

Got R um ? Nove mber 2023 - 3 2

2 3 | 01 | B n _ Q a i s t h e s o m e w h a t c r y p t i c n a m e f o r t h e f i r s t r e l e a s e i n M o u n t G ay ’s S i n g l e E s t a t e S e r i e s .

A s t h e n a m e w o u l d i m p l y, t h i s i s r u m m a d e f r o m s u g a r c a n e g r o w n o n M o u n t G ay ’s o w n c a n e f i e l d s .

T h i s p r o j e c t h a s b e e n i n d eve l o p m e n t s i n c e 2 015 , w h e n Ré my C o i n t r e a u , M o u n t G ay ’s p a r e n t c o m p a ny, b o u g h t ove r 3 0 0 a c r e s o f t h e o l d M o u n t G ay E s t a t e.

This first release is a blend of pot still rums made f r o m t h e 2 016 a n d 2 017 h a r ve s t s . T h e 8 8 3 t o n s o f c a n e h a r ve s t e d i n 2 016 r e s u l t e d i n 7 9 t o n s o f G r a d e A m o l a s s e s; t h e 1751 t o n s h a r ve s t e d i n 2 017 d e l i ve r e d 13 6 t o n s o f m o l a s s e s . T h e m o l a s s e s h a d a n ave r a g e s u g a r c o n t e n t o f 7 2 % . Fa r m S u p e r v i s o r, Kev i n C o z i e r, d e s c r i b e d t h e f i r s t h a r ve s t : “ O n t h e f i r s t d ay o f t h e h a r ve s t a t M o u n t G ay, t h e exc i t e m e n t c o u l d b e f e l t by a l l i nvo l ve d. H a r ve s t e r o p e r a t o r s , t r a c t o r d r i ve r s , e m p l oye e s f r o m t h e d i s t i l l e r y…w e w e r e a l l ve r y h a p py t o j u s t b e t h e r e o n t h e M o u n t G ay E s t a t e a n d t o b e a p a r t o f H i s t o r y. A n d i t c o u l d n’ t h ave b e e n m o r e p e r f e c t . T h e w e a t h e r w a s g r e a t a n d t h e h a r ve s t p r o c e e d e d a s p l a n n e d. I f e e l p r o u d t o h ave o p e r a t e d t h e h a r ve s t e r a t t h a t t i m e, a s i t m e a n s t h a t I t o o h a d a p a r t t o p l ay i n m a k i n g t h e exc e p t i o n a l r u m t h a t M o u n t G ay i s k n o w n f o r.” T h i s c o m p a ny p r i d e w a s s h a r e d by a l l i nvo l ve d. S u s t a i n a b i l i t y M a n a g e r, J a c k l y n B r o o m e s , a d d e d “A s a c h i l d , I w a s a l w ay s f a s c i n a t e d

by t h e u s e o f l o c a l p r o d u c e t o m a ke l i t t l e t r e a t s l i ke tamarind balls and Bajan cherr y juice as it made t h e m s e e m a l l t h e m o r e s p e c i a l. S o t o d ay, I c o n s i d e r i t a n a b s o l u t e h o n o r t o b e m a n a g i n g t h e M o u nt G ay Estate to produce our own sugarcane and molasses a n d o f c o u r s e, o u r ve r y o w n r u m f r o m s o i l t o s i p. T h e p r i d e i s p a l p a b l e a n d i t i s my h o p e t h a t t h i s w i l l b e f e l t i n eve r y b o t t l e o f o u r S i n g l e E s t a t e R u m .” U s i n g t h e i r p r o p r i e t a r y M o u nt G ay ye a s t , f e r m e nt a t i o n t o o k n i n e d ay s , c o m p a r e d t o t h e i r s t a n d a r d t i m e o f f o u r d ay s . Tr u d i a n n B r a n ke r, M a s t e r B l e n d e r, s a i d ‘ D u e t o l o n g f e r m e n t a t i o n l e n g t h we we nt i nt o a s e c o n d a r y f e r m e nt a t i o n , w h i c h p r ov i d e d a r e a l l y d i s t i n c t i ve f l avo r, g i v i n g s p e c i f i c B a r b a d i a n n o t e s t h a t we d o n’ t n o r m a l l y e n c o u n t e r i n o u r r u m s , l i ke p i n e a p p l e o r g u ava . Yo u r e a l l y g et t h e f r u i t i e r s i d e o f t h e c o n g e n e r s a p p e a r i n g .” U s i n g ex- b o u r b o n A m e r i c a n o a k b a r r e l s , t h e 2 016 v i n t a g e w a s a g e d f o r s i x ye a r s a n d t h e 2 017 w a s a g e d f o r f i ve ye a r s . B r a n k ex p l a i n e d: “ T h i s b l e n d for Single Estate Series really comes from blending d i f f e r e nt v i n t a g e s t o g et h e r t o g i ve a n ex p r e s s i o n o f w h a t I w a n t t o p r e s e nt f o r t h i s ye a r. We u n d e r s t a n d what maturation in Barbados does add to our rum and how else to honor this molasses, how else to honor t h i s p r o c e s s , b u t t o l et t h a t h a p p e n . W h e n yo u l o o k a t t h i s b o t t l e, yo u s e e my s i g n a t u r e t h o u g h w h a t yo u d o n’ t s e e i s t h e f i n g e r p r i nt s o f eve r y b o d y t h a t w o r k s a t M o u n t G ay.” W h i l e m o s t o f M o u nt G ay ’s r u m s a r e b o t t l e d ay 4 0 t o 4 3% A BV, 2 3 | 01 | B n _ Q a i s b o t t l e d a t 5 5% A BV. B r a n ke r t o l d Fo r b e s M a g a z i n e “ T h e A BV j o u r n ey i s o n e t h a t I d o n’ t t a ke l i g h t l y,” B r a n ke r n o t e s . “ I ’m a l w ay s ve r y ke e n o n w h a t s t r e n g t h t o ex p r e s s a n e d i t i o n a t , b e c a u s e i t m a ke s a d i f f e r e n c e i n h o w i t ’s p e r c e i ve d. Fo r m e, 5 5% w a s r e a l l y w h e r e I t h i n k t h e e s s e n c e o f t h e b l e n d s t a r t e d t o s h i n e m o r e. I t ’s w h e r e yo u w e r e a b l e t o k i n d o f p i c k u p t h e d i s c r et e [ f l avo r ] n o t e s .” T h i s f i r s t r e l e a s e c o n s i s t e d o f 24 c a s ks , w i t h 1, 2 0 0 b o t t l e s g o i n g t o t h e U n i t e d S t a t e s . h t t p s: // w w w. m o u nt g ay r u m .c o m / B ACA R D I Bacardi recently celebrated the opening of its new C o m b i n e d H e a t & Po we r (C H P) sy s t e m i n P u e r t o R i c o w h i c h w i l l c u t g r e e n h o u s e g a s (GHG) e m i s s i o n s o f t h e i c o n i c B AC A RD Í r u m b r a n d i n h a l f. B a c a r d i m a r ke d t h e o p e n i n g w i t h a r i b b o n - c u t t i n g c e r e m o ny a t t h e w o r l d ’s l a r g e s t p r e m i u m r u m d i s t i l l e r y l o c a t e d i n C a t a ñ o, P u e r t o R i c o. T h e n e w C H P sy s t e m r e p l a c e s h e av y f u e l o i l w i t h p r o p a n e g a s w h i c h s h i f t s t h e s i t e t o eve n c l e a n e r e n e r g y. T h e sy s t e m w i l l g e n e r a t e 10 0 % o f t h e e n e r g y u s e d a t t h e c a m p u s i n c l u d i n g t h e d i s t i l l e r y, o f f i c e s a n d t h e C a s a B AC A RD Í v i s i t o r c e n t e r. Ed w i n Z aya s , V i c e P r e s i d e nt o f O p e r a t i o n s f o r B a c a r d i C o r p o r a t i o n i n P u e r t o R i c o, s a i d “A t B a c a r d i , w e a r e c o m m i t t e d t o c u t t i n g o u r GHG e m i s s i o n s by reducing our energy consumption and switching to the m o s t s u s t a i n a b l e f o r m o f e n e r g y w h e r e we m a ke o u r b e l ove d b r a n d s . We a r e c o nt i n u o u s l y ex p l o r i n g w ay s i n w h i c h we c a n t a ke m o r e p o s i t i ve s t e p s t o w a r d s o u r u l t i m a t e g o a l o f N e t Z e r o a c r o s s o u r s i t e s . We a r e p r o u d o f t h e w o r k we a r e d o i n g i n P u e r t o R i c o, a n d a c r o s s t h e g l o b e, t o b e g r e e n e r a n d c l e a n e r w i t h o u r e n e r g y.” w w w. b a c a r d i l i m i t e d.c o m

SA N TA T E R E SA S a n t a Te r e s a a n n o u n c e d t h e l a u n c h o f S a n t a Te r e s a 17 9 6 S p ey s i d e C a s k W h i s k y F i n i s h . T h i s l i m i t e d - e d i t i o n r u m f i n i s h e d i n S p ey s i d e w h i s k y c a s k s , m a s t e r f u l l y c u r a t e d by M a e s t r a R o n e r a , N a n c y D u a r t e, m a r k s t h e b r a n d ’s i n a u g u r a l r e l e a s e w i t h i n t h e exc l u s i ve t r i p l e a g e d S o l e r a R u m s e r i e s , S a n t a Te r e s a 17 9 6 . W i t h i t s c a p t i va t i n g r e d - a m b e r h u e a n d b o l d n o t e s o f l e a t h e r, d a m p s m o ke, d r y s p i c e, a n d w o o d , i t s e r ve s a s a n exq u i s i t e a d d i t i o n f o r w h i s k y c o n n o i s s e u r s a n d t h o s e s e e k i n g a n e w a n d e l e g a n t ex p e r i e n c e. I n s p i r e d by b o t h Ve n e z u e l a a n d t h e S c o t t i s h H i g h l a n d s , S a n t a Te r e s a 17 9 6 S p ey s i d e W h i s k y C a s k F i n i s h h a s b e e n c r a f t e d u s i n g a r a r e 13 - m o n t h f i n i s h i n g p r o c e s s i n c a s k s p r ev i o u s l y u s e d f o r S p ey s i d e W h i s k y. T h i s d i s t i n c t i ve a p p r o a c h s e t s i t a p a r t a s o n e t h e o f t h e w o r l d ’s o n l y r u m s t o b e m a d e t h i s w ay. I t s ex t e n d e d m a t u r a t i o n , i n c o n j u n c t i o n w i t h S a n t a Te r e s a 17 9 6 ’s s i g n a t u r e S o l e r a Method, renowned for its use in sherr y production, r e s u l t s i n a d r i e r, m o r e b a l a n c e d f l avo r. A s t h e o r i g i n a l c a s k i s n eve r e m p t i e d , t h i s p r o c e s s e n s u r e s t h a t eve r y b o t t l e c a r r i e s e c h o e s o f t h e ve r y f i r s t 17 9 6 c a s k .

M s . D u a r t e t o l d C h i l l e d M a g a z i n e “ S a n t a Te r e s a i s exc i t e d t o l a u n c h i t s f i r s t L i m i t e d - Ed i t i o n C a s k F i n i s h S e r i e s . S a n t a Te r e s a 17 9 6 S p ey s i d e C a s k F i n i s h i s a n ex p r e s s i o n o f o u r f l a g s h i p S a n t a Te r e s a 17 9 6 r u m i n which the rum undergoes an additional finishing process f o r 13 m o r e m o n t h s i n c a s k s t h a t p r ev i o u s l y h e l d w h i s k y f r o m t h e S p ey s i d e r e g i o n o f S c o t l a n d. T h i s i s i n a d d i t i o n t o t h e u n i q u e t r i p l e - a g e d s o l e r a p r o c e s s e m p l oye d t o p r o d u c e S a n t a Te r e s a 17 9 6 , m e a n i n g t h a t t h e S p ey s i d e C a s k F i n i s h ex p r e s s i o n p a s s e s t h r o u g h f o u r d i s t i n c t t y p e s o f o a k b a r r e l s b e f o r e b e i n g b o t t l e d. W i t h S a n t a Te r e s a 17 9 6 S p ey s i d e n o t o n l y d o w e a t t r a c t a n e w g e n e r a t i o n o f d r i n ke r s , b u t w e o p e n a n e w c h a p t e r f o r o u r S u p e r P r e m i u m r u m , S a n t a Te r e s a 17 9 6 .” h t t p s: // w w w. s a n t a t e r e s a r u m .c o m / D I PLO M ATIC O D i p l o m á t i c o h a s r e l e a s e d 2 0 07 S i n g l e V i n t a g e, a n ex t r a o r d i n a r y t i m e c a p s u l e o f f l avo r m a d e w i t h t h e f i n e s t r u m r e s e r ve s . S i n c e f i r s t b e i n g r e l e a s e d i n 19 97, o n l y s eve n a d d i t i o n a l v i n t a g e s w e r e p r o d u c e d i n l i m i t e d q u a n t i t i e s u n t i l t h i s l a t e s t 2 0 07 e d i t i o n , n o w ava i l a b l e i n the United States. Diplomático Single Vintage is craf ted f r o m a c a r e f u l s e l e c t i o n o f r u m r e s e r ve s t h a t h ave b e e n m a t u r e d i n a u n i q u e w ay. T h e s e exc e p t i o n a l r u m s h ave b e e n a g e d i n ex- b o u r b o n a n d ex- w h i s key c a s k s w i t h s o m e r u m s f i n i s h e d i n ex- s h e r r y c a s k s f o r a d d i t i o n a l c o m p l ex i t y. T h e b a s e f o r t h i s exc e p t i o n a l s p i r i t i s sugar cane molasses, and through this meticulous p r o c e s s , s u b t l e d i f f e r e n c e s e m e r g e f r o m ye a r t o ye a r i n f l u e n c e d by i t s i n t e r a c t i o n w i t h d i f f e r e n t e nv i r o n m e n t a l c o n d i t i o n s . “ D i p l o m á t i c o S i n g l e V i n t a g e 2 0 07 i s a t e s t a m e n t t o t h e a r t i s t r y o f r u m - m a k i n g . S e r ve i t n e a t t o u n l o c k i t s i n t r i c a t e f l avo r s o r e l eva t e yo u r ex p e r i e n c e by p a i r i n g i t w i t h yo u r f avo r i t e d e s s e r t s , z e s t y c i t r u s , o r t h e p e r f e c t g a r n i s h o f c a n a p é s o r g r a p e s ,” ex p l a i n s M a e s t r o R o n e r o N e l s o n H e r n a n d e z . “ E a c h s i p i s a voya g e t h r o u g h t a s t e, w h e r e t h e evo l u t i o n o f t h e s p i r i t m i r r o r s t h e u n i q u e n e s s o f t h i s exc e p t i o n a l r u m .” h t t p s: // w w w. r o n d i p l o m a t i c o.c o m /

G o t Ru m ? No v e mb e r 2 0 2 3 - 3 3

R E N EGA D E CA N E R U M Re n e g a d e d e s c r i b e s t h e i r n e w É T UDES: OLD B AC OLE T a s a s t u d y o f r u m t e r r o i r t h r o u g h t h e l e n s o f t h e i r s m a l l - b a t c h c o l u m n s t i l l s . T h ey c h o s e t h e r o b u s t s p i r i t d e r i ve d f r o m O l d B a c o l et , a S i n g l e Fa r m O r i g i n t h a t p r o d u c e s o n e o f t h e i r f u l l e s t b o d i e d, m o s t a r o m a t i c d i s t i l l a t e s . Ét u d e i s a m i c r o origin rum made from cane grown on single field of c a n e. I t c o m e s f r o m t h e p r et e r n a t u r a l l y f l a t t e r r o i r t h ey c a l l S i l k C o t t o n Tr e e, w h i c h f e e l s t h e f o r c e o f t h e s o u t h c o a s t ’s A t l a nt i c w i n d s , a n d i s m a t u r e d i n t h e C a r i b b e a n a c o m b i n a t i o n o f t h e f i n e s t Fr e n c h a n d A m e r i c a n o a k . T h e r u m o f f e r s v i v i d, f r e s h c i t r u s f r u i t a n d b r i g h t s p i c e s , w h i c h c a r r y ove r n o t e s o f s i l k y, i n d u l g e nt va n i l l a c u s t a r d, b u oye d by a n u n c t u o u s s p i r i t t ex t u r e. O n t h e s o u t h e r n coast, protected from the full force of The Atlantic Tr a d e W i n d s , O l d B a c o l et w a s o n e o f t h e f i r s t a r e a s t o b e c u l t i va t e d by t h e Fr e n c h . A f l a t f l o o d p l a i n b et we e n t w o s m a l l r i ve r s , t h e s e a l l u v i a l s o i l s , P l a i n s C l ay L o a m & Wo b u r n C l ay, a n d a h i g h - w a t e r t a b l e p r o d u c e l u s h c a n e. Fo r t h i s r u m R e n e g a d e h a r ve s t e d t h e q u i c k g r o w i n g va r i et y t h ey c a l l L o d g e r f r o m T h e o’s f i e l d, w h i c h s t a n d s o n t h e t e r r o i r k n o w n a s S i l k C o t t o n Tr e e. Ét u d e s: O l d B a c o l e t w a s j u s t a w a r d e d 8 9 p o i nt s f r o m S e r g e Va l e n t i n o f W h i s k y f u n , w h o s a i d o f i t : “... e nt h u s i a s t s o f t e n f i n d r u m s t h a t h ave b e e n t h r o u g h c o l u m n s t i l l s a b i t t h i n , b u t t h a t ’s f a r f r o m t h e c a s e h e r e. T h i s i s a n o t h e r exc e l l e n t Re n e g a d e.” h t t p s: //r e n e g a d e r u m .c o m / PE PE M A RG O D ISTILL E RY A r u b a h a s a l o n g r u m h i s t o r y, b u t i t u s u a l l y i nvo l ve d local bottlings of bulk rums from other islands.

Fo u n d e r J o n a t h a n H a r m s s a w t h e n e e d f o r t h e island to boast its own premium, locally-made spirit.

His Nautical Rum is made from molasses from S o u t h A m e r i c a , f e r m e nt e d w i t h a h i g h - e s t e r ye a s t a n d d i s t i l l e d i n a G e r m a n c o p p e r c o l u m n s t i l l . Pe p e Margo Distiller y is located in a historic house in A r u b a , b u i l t i n d o w nt o w n O r a n j e s t a d, c i r c a 19 0 0 . A t o n e t i m e i t w a s h o m e t o C a t a r i n a M a r g a r i t a ( M a r g o) Arends, who gained recognition for her culinar y t a l e n t s , e a r n i n g e n d e a r i n g n i c k n a m e s l i ke “ Ta n ( Pa p i a m e n t o f o r a u nt) M a r g o” o r “ Pe p e ( Pa p i a m e n t o f o r g o d m o t h e r) M a r g o” f r o m t h e c o m m u n i t y. H a r m s felt it was only f itting to name the distiller y af ter h e r. h t t p s: //p e p e m a r g o d i s t i l l e r y.c o m / C O STC O B A R R E L AG E D R U M I a l w ay s m a ke a p o i nt o f c h e c k i n g o u t t h e w i n e a n d s p i r i t s s e c t i o n d u r i n g my m o nt h l y v i s i t s t o C o s t c o. I e n j oy s e e i n g t h e c o l o r f u l Te q u i l a b o t t l e s i n t h e h i g h e n d g l a s s c a s e s . I h ave eve n s e e n s o m e Fo u r s q u a r e r u m b o t t l e s i n t h o s e c a s e s . O ve r t h e ye a r s I h ave n o t i c e d t h a t C o s t c o h a s s t a r t e d t o p r i va t e l a b e l t h e i r o w n s p i r i t s . I h ave s e e n K i r k l a n d I r i s h W h i s key, s eve r a l K i r k l a n d s i n g l e m a l t s , K i r k l a n d C a n a d i a n W h i s key, K i r k l a n d Vo d k a a n d eve n a K i r k l a n d S p i c e d R u m . T h i s m o nt h I w a s s u r p r i s e d t o s e e K i r k l a n d ’s B a r r e l A g e d R u m , a 15 ye a r o l d r u m f r o m Pa n a m a . I t

Got R um ? Nove mber 2023 - 3 4

i s m a d e f o r C o s t c o by C o n s o r c i o L i c o r e r o N a c i o n a l S . A ., w h o s u p p l i e s r u m t o s eve r a l i n d e p e n d e n t r u m b o t t l e r s . h t t p s: // w w w.c o s t c o.c o m / W O R TH PA R K a n d t h e I N T E R N ATI O N AL W I N E S P I R ITS C O M PE TITI O N Wo r t hy Pa r k E s t a t e w a s a w a r d e d IWS C ’s 2 0 2 3 R u m P r o d u c e r o f t h e Ye a r. Fo u n d e d i n 16 70 , Wo r t hy Pa r k i s J a m a i c a’s l a s t a n d o n l y r e m a i n i n g s i n g l e e s t a t e p r o d u c e r, a s w e l l a s t h e o n l y J a m a i c a n r u m distiller y that uses only Jamaican molasses and o n l y m o l a s s e s t h a t t h ey p r o d u c e t h e m s e l ve s . T h ey remain family owned, independently owned, and m o s t i m p o r t a n t l y t o t h e b r a n d , J a m a i c a n o w n e d.

The judges at the International Wine & Spirits C o m p e t i t i o n (IWS C) w e r e ve r y i m p r e s s e d w i t h t h e i n n ova t i o n b e i n g c a r r i e d o u t i n t h e d i s t i l l e r y, f r o m b r i n g i n g i n w i n e b a r r e l s t o i m p l e m e nt s e c o n d a r y ageing, to maintaining a close relationship with the o n - t r a d e. Wo r t hy Pa r k r e a l l y d e m o n s t r a t e d h o w t h ey l i s t e n t o w h a t t h e m a r ke t n e e d s a n d a i m t o f i l l t h e gaps. By working with bar tenders, the distiller y was able to launch t wo rums that met the demands of what the bars were missing. One of these rums is Wo r t hy Pa r k 10 9 P r o o f, w h i c h i s a ‘d a r k ove r p r o o f ’ pot still rum, that the judges awarded a gold medal a n d 9 6 p o i n t s , s t a t i n g i t w a s “ a d e n s e a n d c o m p l ex r u m , p a c ke d f u l l o f t r e a c l e a n d d a r k c h o c o l a t e f l avo r s w i t h we l l - b a l a n c e d s o f t o a k t a n n i n s a n d s o m e s avo r y l e a t h e r n o t e s o n t h e ve r y l o n g a n d t ex t u r e d f i n i s h .” Wo r t hy Pa r k ’s c o m m i t m e n t t o s o c i a l r e s p o n s i b i l i t y w a s c o m m e n d e d by t h e IWS C . T h e i r s u s t a i n a b i l i t y e f f o r t s we r e a p p l a u d e d, t h e c o m p a ny d i d n’ t j u s t u s e t h e i r e f f o r t s a s a w ay t o t i c k a b ox , b u t b e c a u s e i t m a ke s s e n s e f r o m a p r o d u c t i o n a n d e f f i c i e n c y s t a n d p o i n t . T h ey h ave t w o d e e p w e l l s a n d a n a q u e d u c t t h a t w a s b u i l t i n t h e 170 0 s w h i c h carr y water into the production facilities. All of the bagasse from sugar crushing is used to create electricity which powers the majority of the of f ices, b u i l d i n g s a n d h o u s i n g o n s i t e. T h e i r c o m m i t m e n t t o t h e i r w o r ke r s w a s p r a i s e d by t h e j u d g e s , a l o t o f t h e i r e m p l oye e s (f r o m S e n i o r M a n a g e r s d o w n t o a g r i c u l t u r a l w o r ke r s) h ave h o u s i n g p r ov i d e d , f r e e o f c o s t , f r o m Wo r t hy Pa r k , i n c l u d i n g t h e i r f a m i l i e s .

T h e i r f a m i l y e t h o s ex t e n d s t o t h e i r e m p l oye e s with a lot of generational families that work there t o o. Wo r t hy Pa r k i n c l u d e d o n t h e i r c o m p et i t i o n a p p l i c a t i o n f o r m , “ We a r e a b i g p a r t o f t h e c o m m u n i t y a n d w e’r e c o m m i t t e d t o n o t o n l y b u i l d i n g o u r b u s i n e s s b u t b u i l d i n g u p t h e l i ve s o f t h o s e a r o u n d u s .” h t t p s: // w o r t hy p a r ke s t a t e.c o m / h t t p s: // i w s c . n e t / T R AV E LL E R S LI Q U O R S T h e l a t e s t f r o m Tr ave l l e r s L i q u o r s i s a l i n e o f f l avo r e d r u m s t h ey a r e c a l l i n g R u t a M aya , a n h o m a g e t o B e l i z e’s r i c h i n d i g e n o u s M aya h e r i t a g e.

Pe r l a Pe r d o m o, t h e E xe c u t i ve C h a i r p e r s o n o f Tr ave l l e r s L i q u o r s , s h a r e d , “ T h e s e r u m s a r e n’ t j u s t a b o u t t a s t e. T h ey e n c a p s u l a t e B e l i z e a n a u t h e n t i c i t y.

T h e i n g r e d i e nt s a r e l o c a l l y - s o u r c e d, w i t h t h e c o f f e e

being a premium high-altitude bean roasted right h e r e i n B e l i ze.” T h e n e w o f f e r i n g s i n c l u d e: O u r o R u m , a b l e n d o f r u m s a g e d 3 t o 5 ye a r s i n Ke n t u c k y B o u r b o n b a r r e l s .

B l a n c o R u m , a b l e n d o f Tr ave l l e r s w h i t e r u m s a t d i f f e r e n t l eve l s o f d i s t i l l a t i o n . I t ’s a ve r y c l e a n s p i r i t w i t h s u b t l e s we et n e s s , ve l vet y s m o o t h n e s s , a n d a d e l i g h t f u l h i nt o f c i t r u s .

C o c o L i m e, a d o u b l e f i l t e r e d r u m c o m b i n e d w i t h l o c a l c o c o n u t f r o m s m a l l B e l i ze a n p r o c e s s o r s a n d n a t u r a l l i m e f r o m t h e c i t r u s f a c t o r y, i t ’s a t r o p i c a l d e l i g h t .

Cof fee Rum, rum infused with local cof fee beans. h t t p s: //r u t a m aya r u m .c o m / EMINENTE C é s a r M a r tí, C u b a’s yo u n g e s t M a e s t r o R o n e r o (t h e n a m e u s e d f o r a m a s t e r r u m d i s t i l l e r) h a s j u s t a d d e d G r a n Re s e r va Ed i t i o n N ° t o t h e Em i n e nt e p o r t f o l i o.

H e s t a r t e d w i t h a c o l l e c t i o n o f a g u a r d i e nt e s (C u b a n s u g a r c a n e e a u x- d e - v i e) d i s t i l l e d t o 75% A BV. T h e s e w e r e a g e d i n w h i t e o a k w h i s key b a r r e l s i n a d r y c e l l a r. I n t h e C u b a n t r a d i t i o n , t h e s e a r e t h e n b l e n d e d w i t h a yo u n g e r, l i g h t e r r u m a n d m a t u r e d f u r t h e r. T h e b l e n d i s t h e n f i n i s h e d i n Fr e n c h O a k , b e f o r e b o t t l i n g a t 4 3 . 5% A BV. D r a w i n g i n s p i r a t i o n f r o m 19 t h c e n t u r y C u b a n r u m , C é s a r M a r tí b r o u g h t a r e n e w e d c o m p l ex i t y t o t h i s C e nt r a l C u b a n r u m by m a s t e r i n g t h e a r t o f a g e i n g a n d b l e n d i n g a g u a r d i e nt e s .

G r o w i n g u p i n s u g a r c a n e f i e l d s t h a t s t r et c h e d “ a s f a r a s t h e eye c o u l d s e e”, h e l e a r nt h i s c r a f t f r o m h i s g r a n d p a r e n t s a n d m a t e r n a l f a m i l y w h o, h av i n g w o r ke d i n t h e s u g a r i n d u s t r y, p a s s e d o n t o h i m g e n e r a t i o n s o f k n o w - h o w. C é s a r M a r tí h a s d e d i c a t e d his career to the pursuit of the utmost quality in Cuban rum. h t t p s: // w w w.e m i n e nt e.c o m /e n / ROYAL CA N E CAS K C O M PA N Y A recent email from the Concierge Sales division of To t a l W i n e s o f f e r e d s eve r a l s p e c t a c u l a r r u m s f r o m t h e R oya l C a n e C a s k C o m p a ny. T h e e m a i l d e s c r i b e d R oya l C a n e a s h av i n g t h e ex p e r i e n c e a n d k n o w h o w o f a l e g a c y b u s i n e s s , b u t t h e s o u l o f a s t a r t u p.

A b ove a l l , i t i s a t e a m o f p r i m e d p a l a t e s a n d s av v y s c o u t s w h o s c o u r t h e g l o b e i n s e a r c h o f u l t r a - r a r e, u l t r a - a g e d, a n d s o m et i m e s f o r g o t t e n c a s ks . A s t h ey j o u r n ey f r o m J a m a i c a t o J a p a n , f r o m A u s t r a l i a t o Ve n e z u e l a , f r o m S o u t h A m e r i c a t o t h e U. S ., t h ey o p e r a t e w i t h a c l e a r d i r e c t i ve: t h a t e a c h r u m t h e c o m p a ny r e l e a s e s i s l i m i t e d t o b u t a s i n g l e c a s k ; a n d t h a t e a c h a l s o h a s t h e d e p t h , c l a r i t y, a n d r e s o n a n c e t o l i ve u p t o t h e b r a n d ’s exc e p t i o n a l l y h i g h s t a n d a r d.

T h e l a t e s t o f f e r i n g s i n c l u d e d: 2 0 0 6 B e l i ze – a 17- ye a r- o l d c o l u m n s t i l l r u m f r o m Tr ave l l e r s L i q u o u r s , b o t t l e d a t 5 3% 19 9 9 G u ya n a – a 24 - ye a r- o l d p o t s t i l l r u m f r o m D e m e r a r a D i s t i l l e r s L i m i t e d, b o t t l e d a t 5 2 % 2 0 0 6 B a r b a d o s – a 17- ye a r- o l d b l e n d o f c o l u m n a n d p o t s t i l l r u m s f r o m Fo u r s q u a r e, b o t t l e d a t 5 4% 2 0 0 4 Fi j i – a 19 - ye a r- o l d p o t s t i l l r u m f r o m S o u t h Pa c i f i c D i s t i l l e r i e s , b o t t l e d a t 5 3% 2 0 0 0 J a m a i c a - a 2 3 - ye a r- o l d p o t s t i l l r u m f r o m C l a r e n d o n , b o t t l e d a t 47 %

2 0 0 6 Pa n a m a – a 17- ye a r- o l d c o l u m n s t i l l r u m f r o m Va r e l a H e r m a n o s , b o t t l e d a t 5 3% 2 0 0 2 Tr i n i d a d – a 21- ye a r- o l d c o l u m n s t i l l r u m f r o m Tr i n i d a d D i s t i l l e r s Lt d., b o t t l e d a t 5 2 % 2 0 0 6 Tr i n i d a d – a17 ye a r o l d c o l u m n s t i l l r u m f r o m Tr i n i d a d D i s t i l l e r s Lt d., b o t t l e d a t 5 3% 2 0 0 4 Ve n e z u e l a – a 19 - ye a r- o l d c o l u m n s t i l l r u m f r o m C o r p o r a t i o n A l c o h o l e s d e l C a r a i b e, b o t t l e d a t 52% R oya l C a n e C a s k C o m p a ny i s a p a r t o f I n f i n i t y Spirits, who also owns Cane Island Rums, whose of ferings consists of Single Island Blends and Single Estate Rums. The Single Island Blends are blends of rum coming from dif ferent distilleries from o n e i s l a n d. T h e n e w e s t o f f e r i n g i s f r o m J a m a i c a a n d i s a w o n d e r f u l b l e n d o f r u m s f r o m t h e Wo r t hy Pa r k , M o ny m u s k a n d Ya r m o u t h d i s t i l l e r i e s . T h e S i n g l e Estate Rums are sourced from single distilleries in T h a i l a n d , Ve n e z u e l a , G u a t e m a l a , A u s t r a l i a a n d E l S a l va d o r. T h e C a n e I s l a n d R u m s a r e a n e c o n o m i c a l o p p o r t u n i t y t o ex p e r i e n c e g o o d r u m s f r o m d i s t i l l e r i e s a n d c o u n t r i e s t h a t m ay b e n e w t o yo u . h t t p s: //c o n c i e r g e.t o t a l w i n e.c o m / h t t p s: // w w w. r oya l c a n e r u m .c o m / h t t p s: // w w w. i n f i n i t y - s p i r i t s .c o m / h t t p s: // w w w.c a n e i s l a n d - r u m .c o m / KO HA N A R U M I n t i m e f o r t h e h o l i d ay s , Ko H a n a j u s t r e l e a s e d t h e i r 2023 Hawaiian Heirloom Collection, a set of four e n g r ave d 375 m l b o t t l e s t h a t h a r m o n i o u s l y b l e n d s their entire collection of 3 4 Hawaiian heirloom s u g a r c a n e s . Ko H a n a’s d e d i c a t i o n t o p r e s e r v i n g t h e l e g a c y o f h e i r l o o m s u g a r c a n e va r i e t i e s h a s culminated in a collection of four distinct rums that w i l l t r a n s p o r t yo u r s e n s e s t o t h e l u s h c a n e f i e l d s o f Ku n i a . T h e e n g r ave d b o t t l e s b e a u t i f u l l y e n c a p s u l a t e the essence of their sugarcane fields nestled at the f o o t h i l l s o f t h e Wa i a n a e m o u n t a i n r a n g e i n Ku n i a , H a w a i ’i . I m b u e d w i t h e l e m e n t s o f t h e H a n a A l o h a c e r e m o ny, t h i s d e s i g n p ay s h o m a g e t o t h e r i c h c u l t u r a l h e r i t a g e t h a t i n f u s e s eve r y d r o p o f t h e i r exc e p t i o n a l r u m . T h e s e t i n c l u d e s: •

Ke a W h i t e R u m – a n u n - a g e d w h i t e r u m t h a t beautifully encapsulates the essence of our sugarcane fields nestled at the foothills of the l o c a l m o u n t a i n r a n g e. B o t t l e d a t 4 0 % A BV.

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Ko h o B a r r e l S e l e c t A g e d i n A m e r i c a n O a k aged to per fection second use American oak b a r r e l a n d b o t t l e d a t 4 5% .

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K i l a A g e d i n a n E x- B o u r b o n C a s k (C a s k S t r e n g t h) - a g e d i n n e w A m e r i c a n o a k f o r 4. 5 ye a r s a n d b o t t l e d a t 6 0 . 5% .

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Ko a A g e d i n a H a w a i i a n Ko a Wo o d B a r r e l t h e e p i t o m e o f l u x u r y, a g e d i n a n ex- b o u r b o n c a s k f o r 5 ye a r s a n d f i n i s h e d i n a H a w a i i a n Ko a wood barrel for 8 months. h t t p s: // w w w. ko h a n a r u m .c o m /

G o t Ru m ? No v e mb e r 2 0 2 3 - 3 5

Easy Cranberry Rum Punch

I n g r e d i e n t s (8 S e r v i n g s): •

1 C. Fr e s h o r Fr oze n C r a nb e r r i e s

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

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1 75 0 - m l B ot t l e of Low - C o n g e n e r (Li g ht) W hi te Rum

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O r a n g e S li c e s a n d Ro s e m a r y S p r i g s f o r G a r ni s h (O pt i o n a l)

D i r e c t i o n s: 1. B r i n g su g a r a n d wate r to a b o i l i n a s m a ll s au c e p a n, w hi s k i n g unt i l su g a r i s di s s o l ve d. Let s i m p l e sy r up c o o l.

2. S t i r r um, c i d e r, c r a nb e r r y j ui c e, g i n g e r a l e, li m e j ui c e, 3 t s p. s i m p l e sy r up, a n d s o m e c r a nb e r r y i c e i n a p i tc h e r o r p un c h b ow l. Taste p un c h; ad d m o r e sy r up i f n e e d e d. O pt i o n a l: g a r ni s h w i t h o r a n g e s li c e s a n d r o s e m a r y s p r i g s.

3. Enj oy !

Got R um ? Nove mber 2023 - 3 6

G o t Ru m ? No v e mb e r 2 0 2 3 - 3 7

The Sweet Business of Sugar

Got R um ? No Nove vemb mber er 2 2023 0 2 3 - 3388

Philippines

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 Ru m ? No v e mb e r 2 0 2 3 - 3 9

Got R um ? Nove mber 2023 - 4 0

G o t Ru m ? No v e mb e r 2 0 2 3 - 4 1

Got R um ? Nove mber 2023 - 4 2

G o t Ru m ? No v e mb e r 2 0 2 3 - 4 3

Got R um ? Nove mber 2023 - 4 4

G o t Ru m ? No v e mb e r 2 0 2 3 - 4 5

Got R um ? Nove mber 2023 - 4 6

G o t Ru m ? No v e mb e r 2 0 2 3 - 4 7

Got R um ? Nove mber 2023 - 4 8

G o t Ru m ? No v e mb e r 2 0 2 3 - 4 9

Got R um ? Nove mber 2023 - 5 0

G o t Ru m ? No v e mb e r 2 0 2 3 - 5 1

Got R um ? Nove mber 2023 - 5 2

G o t Ru m ? No v e mb e r 2 0 2 3 - 5 3

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G o t Ru m ? No v e mb e r 2 0 2 3 - 5 5

CIGA R & R UbyMPhi liPAI RING p I li B a r ake

Got R um ? Nove mber 2023 - 5 6

Fuller Cigars

M

y n a m e i s Ph i l i p I l i B a r a ke, S o m m e l i e r by t r a d e. A s a r e s u l t o f w o r k i n g w i t h s e l e c te d r e s t a u r a nt s a n d w i n e p r o d u c e r s i n C h i l e, I s t a r te d d eve l o p i n g a p a s s i o n for distilled spirits and cigars. As par t of my m o s t r e c e nt j o b, I h a d t h e o p p o r t u n i t y t o v i s i t m a ny C e nt r a l A m e r i c a n c o u nt r i e s , a s we l l a s , r u m d i s t i l l e r i e s a n d t o b a c c o g r o we r s .

B u t my p a s s i o n f o r s p i r i t s a n d c i g a r s d i d n ot e n d t h e r e; i n 2 010 I h a d t h e h o n o r o f r e p r e s e nt i n g C h i l e a t t h e I nte r n a t i o n a l C i g a r S o m m e l i e r C o m p et i t i o n, w h e r e I w o n f i r s t p l a c e, b e c o m i n g t h e f i r s t S o u t h A m e r i c a n t o eve r a c h i eve t h a t f e a t .

Now I face the challenge of impressing t h e r e a d e r s o f “ G o t Ru m? ” w i t h w h a t i s perhaps the toughest task for a Sommelier: d i s c u s s i n g p a i r i n g s w h i l e b e i n g we l l awa r e t h at t h e r e a r e a s m a ny i n d i v i d u a l p r ef e r e n c e s a s t h e r e a r e r u m s a n d c i g a r s i n t h e wo r l d.

I b e l i eve a p a i r i n g i s a n ex p e r i e n c e t h a t s h o u l d n ot b e l i m i te d t o o n l y t w o p r o d u c t s; i t i s s o m et h i n g t h a t c a n b e i n c o r p o r a te d i nt o o u r l i ve s . I hope to help our r e a d e r s d i s c ove r a n d a p p r e c i ate t h e pleasure of tr ying 2023 n ew t h i n g s (o r ex p e r i e n c i n g k n o w n t h i n g s i n n ew way s).

W h i l e w o r k i n g at t h e b a r a r o u n d t h e m i d d l e o f O c t o b e r, o n e o f o u r e m p l oye e s n ot i f i e d m e o f a n u n ex p e c te d v i s i t o r wa i t i n g f o r m e at t h e b a r ’s l o b by. T h i n k i n g t h at i t p r o b a b l y wa s yet a n ot h e r s a l e s p e r s o n wa nt i n g t o s h o w h i s p r o d u c t s , I m a d e my way t h e r e a s s o o n a s I c o u l d. I wa s p l e a s a nt l y s u r p r i s e d t o f i n d o u t t h at i t wa s C a r l o s Tr o n c o s o, a t r u e c i g a r a f f i c i o n a d o w h o wa s m a k i n g t h e r o u n d s , p r o m ot i n g h i s o w n c i g a r b r a n d. U n f o r t u n ate l y f o r h i m , h e ke pt b e i n g t o l d t h e s a m e t h i n g, t h at h e s h o u l d p r e s e nt m e h i s p o r t f o l i o a n d t h at t h ey w o u l d p u r c h a s e c i g a r s f r o m h i m i f I g ave t h e m t h e g r e e n l i g ht . I t wa s a w o n d e r f u l m e et i n g, a n d we s c h e d u l e d a d ay a n d a t i m e t o d o a p a i r i n g.

C a r l o s wa s u n ex p e c te d l y i nt r o d u c e d t o the world of cigars during his visit to C u b a i n 2 0 0 3 , a c o u p l e o f ye a r s b ef o r e my f i r s t t r i p t h e r e. H e t o l d m e t h at h e h a d h i s f i r s t c i g a r at t h e H ote l M e l i á H ava n a a n d h e wa s i m m e d i ate l y h o o ke d. A r i s k y s t a r t w i t h a g r e at r e s u l t , u n l i ke t h e s t o r i e s f r o m m a ny b e g i n n e r s w h o h ave d i s a s t r o u s ex p e r i e n c e s , a n d t h i s i s w hy I a l way s s u g g e s t t h at n e o p hy te s s h o u l d s t a r t by v i s i t i n g t h e c i g a r l o u n g e s , w h e r e t h ey s h o u l d r e q u e s t t h e s t a f f ’s g u i d a n c e, s o t h at t h e i r i nt r o d u c t i o n t o t h i s w o n d e r f u l w o r l d c a n g o s m o ot h l y a n d p l e a s a nt l y.

T h e d ay o f t h e p a i r i n g a r r i ve d a n d C a r l o s s h o we d u p w i t h d i f f e r e nt c i g a r s: o n e a i m e d more to beginners and the second one with a m o r e i nte n s e b o d y.

T h e f i r s t c i g a r wa s f r o m t h e Va l l e s d e C h i l e l i n e, we s m o ke d a C a b o d e H o r n o s , w h i c h l o o ks l i ke a R o b u s t o (5 x 52) w i t h a l i g ht C o n n e c t i c u t w r a p p e r a n d D o m i n i c a n f i l l e r.

U p o n l i g ht i n g u p t h e c i g a r, I wa s p l e a s a nt l y s u r p r i s e d t o ex p e r i e n c e a m i l d t o m e d i u m i nte n s i t y, w i t h c r e a my n ote s , t a n n i n s a n d a n exc e l l e nt d r aw.

To p a i r w i t h t h i s c i g a r, I p r e p a r e d a R u m O l d Fa s h i o n e d u s i n g M u l at a 12 Ye a r O l d f r o m C u b a . I t o l d C a r l o s t h at t h i s c o c k t a i l wa s my “ w i l d c a r d ” f o r t h i s t y p e o f p a i r i n g, f i r s t l y b e c a u s e i t i s s o e a sy t o m a ke a n d s e c o n d l y b e c a u s e i t g o e s g r e at w i t h t h i s l eve l o f c i g a r i nte n s i t y a n d s m o k i n g t i m e (a p p r ox i m ate l y 3 0 m i n u te s).

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

G o t Ru m ? No v e mb e r 2 0 2 3 - 5 7

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

Got Got Rum R um?? Nove November mber 2023 2023 -- 5588

Ph oto c r e di t : @ C i g a r i li T h e r e c i p e f o r t h e Ru m O l d Fa s h i o n e d wa s ve r y s i m p l e:

w i t h t h e i nte n s i t y a n d f l avo r o f t h e l a s t t h i r d o f t h e c i g a r.

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T h e r e w i l l s o o n b e n ew a d d i t i o n s t o t h e s a m e l i n e: R i g o l et o a n d Tr av i at a , b ot h w i l l b e b ox p r e s s e d, a n u n c o m m o n f o r m at f o r C u b a n c i g a r s , b u t s o m et h i n g t h at h a s b e e n t r e n d i n g u p i n r e c e nt ye a r s , e s p e c i a l l y i n t h e US A , d u e t o i t s c o o l e r d r aw.

3 oz. R o n M u l a t a 12 A ñ o s ½ oz. B r o w n S u g a r S i m p l e S y r u p 1 D a s h o f A n g o s t u r a B i t te r s O r a n g e Pe e l a s G a r n i s h

T h e c o c k t a i l a d d e d a s we et d i m e n s i o n t o t h e p a i r i n g, w i t h i t s c a r a m e l n o te s . I t wa s m o r e n ot i c e a b l e at t h i s p o i nt o f t h e p a i r i n g w i t h i t s c i t r i c a r o m a s , w h i c h we r e ve r y i nv i t i n g a n d m a d e yo u wa nt t o ke e p d r i n k i n g i t .

T h e c i g a r, o n t h e o t h e r h a n d, ke pt b u r n i n g eve n l y a n d i t s i nte n s i t y ke pt i n c r e a s i n g. I m u s t s ay t h at i t wa s a ve r y p l e a s a nt p a i r i n g w i t h a m e d i u m i nte n s i t y. H a l f way t h r o u g h t h e s m o k i n g, we c h a n g e d t o a n o t h e r c i g a r l i n e called Opera.

Fr o m t h e O p e r a l i n e, C a r l o s p r e s e nte d m e w i t h a Fi d e l i o, a R o b u s t o w i t h t h e s a m e d i m e n s i o n s a s t h e p r ev i o u s c i g a r, b u t w i t h a f ew c o m p o s i t i o n a l d i f f e r e n c e s: t h e w r a p p e r wa s C a m e r o o n, t h e f i l l e r h a d Ec u a t o r, P i l o t o C u b a n a a n d O l o r D o m i n i c a n o. H e r e I f o u n d a m o r e i nte n s e b o d y, m ay b e i t c o u l d h ave b e e n b e s t t o s t a r t w i t h a f r e s h c o c k t a i l w i t h t h i s c i g a r, because a half- consumed cocktail has been d i l u te d q u i te a b i t a n d i t i s p o s s i b l e i t w o n’ t b e s t r o n g e n o u g h by t h e t i m e we g et t o t h e s e c o n d t h i r d.

U n f o r t u n ate l y f o r C a r l o s , h e h a d t o l e ave t o g o t o a n ot h e r a p p o i nt m e nt , s o I d e c i d e d t o f i n i s h t h e Fi d e l i o w i t h a f r e s h c o c k t a i l (a n o t h e r R u m O l d Fa s h i o n e d a s b ef o r e). I wa s ve r y p l e a s e d

L a s t b u t n ot l e a s t , t h e r e i s N a p o l i , w h i c h I s m o ke d p r i o r t o t h e p a i r i n g. I t i s a s m a l l e r f o r m at , i d e a l t o h ave w i t h a n E s p r e s s o, w i t h a s m o k i n g t i m e o f l e s s t h a n 10 m i n u te s , ve r y a r o m at i c o f d r i e d f r u i t s a n d p u r e c a c a o.

T h i s wa s a ve r y e n j oya b l e ex p e r i e n c e f o r m e, p e r h a p s t h e r i n g s a r e t h e o n l y a s p e c t I w o u l d c r i t i c i ze, b u t t h e t o b a c c o s a r e h i g h l y r e c o m m e n d a b l e. I wa s p l e a s e d f o r t h e o p p o r t u n i t y t o e n j oy t h e m a n d h o p e t o b e a b l e t o f i n d t h e s e c i g a r s i n ot h e r p l a c e s s o t h ey c a n b e e n j oye d by m a ny ot h e r p e o p l e a s we l l. T h e b r a n d w i l l s o o n b e ava i l a b l e i n ot h e r c o u nt r i e s , i t i s a l r e a d y b e i n g d i s t r i b u te d i n C e nt r a l A m e r i c a , h o p ef u l l y o u r r e a d e r s t o o w i l l b e a b l e t o f i n d t h e m.

We w i l l d ef i n i te l y p l a n m o r e eve nt s w i t h C a r l o s at t h e b a r, s o we c a n c o nt i n u e ex p l o r i n g c l a s s i c rum cocktail pairings.

C h e e r s!

P h i l i p I l i B a r a ke # GRC i g a r Pa i r i n g

G o t Ru m ? No v e mb e r 2 0 2 3 - 5 9

RUM

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