"Got Rum?" November 2024

Got Rum? N o v e m B E R 2024

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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 HONDURAN BEVERAGES 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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Contents

November 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 20-21 HONDUR A N B EVER A GES 22-23 T HE RUM UNIVERSI T Y ® LI B R A R Y 30-35 T HE A M A Z ING WORLD O F A L C OHOL 36-49 RUM IN HIS T OR Y 40-43 RUM IN T HE NEWS 44-63 T HE SWEE T B USINESS O F SUG A R 60-63 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 24 - 3

® Got Rum? Printed in the U.S.A. A publication of Rum Runner Press, Inc. Taylor, Texas 76574 - U.S.A. Tel/Fax +1 (855) RUM-TIPS © 2024 by Rum Runner Press, Inc. All rights reserved.

November 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:

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Rum i n the New s:

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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 : A Gl i mmer of Hope INSIDE S P RE A D : C oupl e’s Therapy

F ROM T HE EDI T OR

What “Flavor” is Your Rum? Part 2 In last month’s article, I explained how most of the rums are flavored, either through the addition of fruit extracts, spices, caramels or by aging them inside wooden barrels (which allows them to extract flavors from the barrel staves). I then explained how time and chemistry also flavor rums during aging, by affecting oxidation, acidification and esterification.

I also made the comment that most flavored/spiced rums are produced using very neutral (low congener) rum. During the weeks following the publication of the article, I received several emails from readers, asking why distillers would want to produce neutral or highly-neutral alcohol only to manually flavor it afterward, when removing all the congeners (“flavors”) formed during fermentation is an expensive process (it requires a longer distillation path, along with more steam/energy) and the resulting product is, according to the readers asking the questions, “inferior”.

The answer is simple, yet complex at the same time: congener diversity versus congener concentration. Let me elaborate: the distilleries that produce highly-rectified alcohol, use continuous distillation columns (usually a minimum of 4 columns but often times more), to produce large volumes of alcohol that can be sold to pharmaceutical, perfume, industrial and beverage clients.

The distilleries’ focus is on yield and efficiency, meaning that they prioritize high alcohol production during fermentation, in the least amount of time possible, so that fermentation does not hold back the distillation process.

Focusing on high yields means selecting yeast strains that are able to produce mostly ethanol and giving the yeast all the nutritional and environmental requirements to support their sugar metabolism.

As a result of this, the congeners formed are typically (by volume) fusel oils and not aromatic fatty esters, which pot still enthusiasts usually seek when asking for “high congener” rum. The more fusel oils we want to remove from the alcohol, the more distillation columns it takes.

It is possible to take the alcohol out of the first column, and Cachaça, Agricole Blanc and many Aguardientes are typically made this way, but the congener concentration often renders them “too flavorful” to be used as bases for products where other flavor combinations are desired.

Cheers !

L uis Ay al a, E dit or and P ublis her 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 24 - 5

T HE A NGEL’ S SH A RE

by Paul S e nf t

Mount Gay Single Estate Series Two

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 2024 - 6

I n 2 015, un d e r t h e g ui da n c e of M aste r B l e n d e r Tr u di a nn B r a nke r, M o unt G ay ac qui r e d 324 ac r e s w i t h p l a ns to e st a b li s h t h e i r ow n su g a r c a n e e st ate i n B a r bad o s.

O ve r t i m e, t h ey e st a b li s h e d t h e n e c e s s a r y i nf r ast r u c t ur e to sup p o r t a f a r m - to - b ot t l e p r o du c t a n d r e l e as e d t h e i r f i r st p r o du c t i n t h e s e r i e s i n 2 0 2 3 . To c r e ate t h e s i n g l e e st ate s e r i e s t wo p r o du c t s, M o unt G ay h a r ve ste d t h e i r su g a r c a n e i n 2 018 , p r e s s e d i t , a n d c r e ate d m o l as s e s f r o m i t .

T h ey t ake t h e m o l as s e s a n d l et i t fe r m e nt f o r ni n e days b ef o r e di st i lli n g t h e li qui d us i n g c o p p e r p ot st i ll s i n t wo s e p a r ate di st i ll at i o ns. A f te r di st i ll at i o n, t h e r um i s a g e d i n us e d A m e r i c a n w hi te o ak b o ur b o n ba r r e l s b ef o r e b e i n g b ot t l e d at 5 5% A BV. Appearance E asy to s p ot o n t h e s h e l f, t h e p r o du c t i s p ac ka g e d i n a b l ac k b ox w i t h a b lu e l a b e l.

T h e 70 0 - m l b l ac k o p aqu e b ot t l e i ns i d e t h e b ox m atc h e s i t p e r fe c t ly. T h e b ot t l e i s m ad e up of 70% r e c yc l e d m ate r i a l a n d h as a s m a ll b lu e l a b e l t h at m atc h e s t h e b ox .

T h e li qui d h as a li g ht g o l d e n a m b e r c o l o r i n t h e g l as s. I sw i r l e d t h e li qui d a n d watc h e d a s m a ll ba n d f o r m a r o un d t h e g l as s. O ve r t h e n ex t few m i nute s, t h e ba n d s l ow ly b e ad e d up a n d r e lu c t a nt ly r e l e as e d a s i n g l e wave of l e g s, l e av i n g a r i n g of b e ads a r o un d t h e g l as s.

Aroma T h e a r o m a of t h e r um h as a st r o n g c i t r us ze st f o r wa r d n ote t h at hi t s a n d f ad e s qui c k ly, l et t i n g n ote s of swe et t r o p i c a l f l owe r s, t a r t g r a p ef r ui t , p lum s, to aste d a lm o n ds, ba n a n a f l a m b e, a n d o ak y wo o d s p i c e s.

Pa l a t e T h e f i r st s i p d e li ve r s a sw i r l of s m o k y o ak , p l um s, a n d b r ow n su g a r.

Ad di t i o n a l s i p s r eve a l n ote s of l e at h e r, s a lt , c a n e f l owe r, a n d li g ht va ni ll a. A s t h e r um t r a ns i t i o ns to t h e f i ni s h, t h e o ak n ote s t ake ove r li n g e r i n g i n a l o n g f i ni s h.

Rev i ew

U n d e r st a n di n g t h at i n a l ot of ways t hi s p r o du c t i s a p as s i o n p r oj e c t of Tr u di a nn B r a nke r a n d t h e M o unt G ay te a m, I like t h e at te nt i o n to d et ai l a n d t h e way t h ey m a r r i e d t hi s p r o du c t to t h e i r l o n g - te r m sust ai n a b i li t y ef f o r t s. A n ot h e r ni c e to u c h i s t h at e ac h b ot t l e c o m e s w i t h a c o d e a n d a n o n li n e c o m p o n e nt t h at s h a r e s a ll t h e d et ai l s a b o ut t h e r um p r o du c t i o n. T hi s c o m p e ns ate s f o r t h e b r ev i t y of b ot t l e l a b e l. T h e o n ly bad n ew s a b o ut t hi s p r o du c t i s t h at i t w i ll b e g l o ba lly li m i te d a n d p r i c e d ac c o r di n g l y.

H oweve r, f o r d evote d r um e nt hus i ast s w h o e nj oy M o unt G ay r um s, t hi s r e l e as e w i ll m ake a g r e at g i f t f o r t h e h o li days o r to s h a r e w i t h ot h e r s w h o c a n t r uly a p p r e c i ate t h e f l avo r s of t h e r um.

w w w.mountgayr um.c om

D ur i n g t h e 2 0 24 Ta l e s of t h e C o c k t ai l ( TOTC) c o nfe r e n c e, I h ad t h e o p p o r t uni t y to ex p e r i e n c e b ot h s e r i e s o n e a n d t wo r um s. W hi l e I f o un d s e r i e s o n e e nj oya b l e w i t h i t s c a n e f o r wa r d f l avo r p r of i l e, t h e s e r i e s t wo r e l e as e h ad a d e pt h of f l avo r t h at s h owc as e d Tr u di a nn B r a nke r ’s s k i ll s as a b l e n d e r a n d p e r fe c t ly hi t t h e f l avo r p r of i l e I l o o k f o r i n a s i p p i n g r um. T h e i ni t i a l t ast i n g at TOTC l ef t a p o s i t i ve i m p r e s s i o n a n d i t was g o o d to ex p e r i e n c e h ow we ll t h e r um h e l d up w hi l e b e i n g eva lu ate d i n a n i s o l ate d te st i n g e nv i r o nm e nt .

G o t Ru m ? No v e mb e r 2 0 24 - 7

T HE A NGEL’ S SH A RE

by Paul S e nf t

Rhum J.M Atelier Épices Créoles R hum J M re lease d t hre e r hums in it s L’ate li er de s r hums ser i e s, eac h fo c use d o n a dif ferent p rof ile and de si gne d to be use d in a r ange of di f ferent c o c k t ails by c e llar master, K ar ina L as alle. T he Épic e s Cré o le s ex p re s si o n is c reate d using fer mente d, f re sh - p re s se d sugarc ane juic e t hat is dist ille d w it h a c o lumn st ill. T he r hum was t hen age d fo r t hree year s in Frenc h and A mer ic an oak bar rels w it h var y ing toast levels. T he r hums are t hen blende d and b ot t le d at 4 6% A BV in 70 0 - ml b ot t le s.

Appearance T he r hum b ot t le is a b row n - t inte d b ot t le w it h an o r ange labe l and g o l d sc r ipt . T he lab el provi de s a g o o d bit of info r mat i o n ab out t he p ro duc t and t he inspir at i o n behind it s c reat i o n. T he plast ic sc rew c ap is se c ure d to t he b ot t le w it h a re d and w hite R hum J M t hem e d se c ur it y w r ap.

W hen p oure d into t he t ast ing glas s, t he r hum has a so li d g o l den amb er c o l o r.

S w ir ling t he li qui d c reate d a t hin band around t he glas s t hat quic k ly doub le d in size and re lease d a c ouple of wave s of l e gs befo re evap o r at ing.

N o se T he ar o ma of t he r hum de liver s note s of c innam o n, ging er, nut me g, p epp er, c l ove, and c rème br ûlée.

Got R um ? Nove mber 2024 - 8

Pa l a t e T he f ir st sip of t he r hum is a sw ir l of t he spic e s f ro m t he aro ma, w it h t he ging er and c innam o n do minat ing and c o ndit i o ning t he palate. Addit i o nal sips reveal hint s of p ep p erc o r n, c l ove, lem o ngr as s, toaste d vanilla, and w ildf l ower h o ney. A s t he r hum b e gins to fade, t he oak and c har note s mani fe st , c reat ing a toaste d dept h to all t he spic e f lavo r s.

Rev i ew W hen ex p er i enc ing t his r hum, under st anding t he sk ills o n display by K ar ina L as alle is mind - b o g gling. T he spic e note s merg e and p lay and sip to sip reminds me of ging er snaps, br ûl é e c ust ar d, and sni c ker do o dle c o o k i e s. H av ing ex p er i enc e d it in a few c o c k t ails, it int ro duc e s a p leas ant spic e t w ist to t he dr inks. Fro m T i Punc h to t ro pic al c o c k t ails, I like t he f lavo r s it inf use s, t r ansfo r ming a t r i e d and - t r ue c o c k t ail into s o met hing new to ex p er i enc e. Fo r c o c k t ail c reato r s, t his is an intere st ing r hum to add w hen t hey are c reat ing a new and uni que f lavo r ex p er i enc e.

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.r humjmusa.c om

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

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

G o t Ru m ? No v e mb e r 2 0 24 - 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 2024 2024 -- 1100

G Goott Ru Rum m?? No Novveemb mbeerr 22002244 -- 11 11

Pork, Pumpkin and Lentil Casserole I n g r e d i e n t s: • • • • • • • • • • • • • • • • • • • • • •

2 T b s p O l i ve O i l 1 l b. Po r k B e l l y (s k i n r e m ove d), c u t i nto 1 i n c h t h i c k s l i c e s 6 B e ef K i e l b a s a S au s a g e s 6 S t r i p s of t h i c k S m o ke d B ac o n, c u t i nto s m a l l s l i c e s 1 L a r g e O n i o n, f i n e l y s l i c e d 1 L a r g e C a r r ot , f i n e l y c h o p p e d 1 Large Celer y Stick, finely chopped 6 G a r l i c C l ove s , di c e d 2 T b s p. D i j o n M u st a r d 2 B ay Le ave s 1 T b s p. D r i e d O r e g a n o 1 t s p. Fe n n e l S e e d s 6 oz. C i d e r 1 oz. D a r k Ru m 1 ¼ C. D r i e d Le nt i l s 6 Fr e s h S a g e Le ave s 2 C. C h i c ke n S to c k ½ C. S p i c e d Ru m 1 ½ l b s. Fr e s h Pu m p k i n (s e e d s r e m ove d), c u t i nto c h u n k y we d g e s ¼ C. (½ st i c k) U n s a l te d B u t te r ¼ C. Fr e s h B r e a d c r u m b s C r u st y b r e a d to s e r ve

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

2.

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5.

6.

Pr e h e at ove n to 3 0 0 ° F. I n a l a r g e p a n ove r m e di u m - h i g h h e at , a d d o n e t a b l e s p o o n of o l i ve o i l. S e a s o n t h e p o r k b e l l y w i t h s e a s a l t , t h e n s e a r u nt i l g o l d e n a n d c a r a m e l i ze d o n b ot h s i d e s. Re m ove p o r k f r o m t h e p a n a n d p l a c e i n c a s s e r o l e d i s h. Re d u c e t h e h e at of t h e p a n to m e d i u m a n d b r ow n t h e s au s a g e s o n a l l s i d e s t h e n r e m ove f r o m t h e p a n a n d p l ac e i n t h e c a s s e r o l e d i s h.

Tu r n t h e h e at to m e di u m - l ow a n d a d d t h e b a c o n, o n i o n a n d a p i n c h of s a l t . C o o k f o r a b o u t 15 m i n u te s o r u nt i l t h e b a c o n i s c r i s p a n d t h e o n i o n s a r e st a r t i n g to c a r a m e l i ze.

A d d t h e c a r r ot a n d c e l e r y a n d c o o k f o r 10 m i n u te s , st i r r i n g f r o m t i m e to t i m e, u nt i l s l i g ht l y s of te n e d. S t i r i n t h e g a r l i c , m u st a r d, b ay, o r e g a n o, fe n n e l s e e d s , c i d e r a n d d a r k r u m. B r i n g b ac k to a s i m m e r a n d c o nt i n u e b u b b l i n g f o r 10 m i n u te s u nt i l t h e l i q u i d h a s a l m o st f u l l y eva p o r ate d.

S t i r i n t h e l e nt i l s , c h o p p e d s a g e, sto c k , s p i c e d r u m a n d s o m e s a l t a n d p e p p e r. Ret u r n to a s i m m e r. Po u r eve r y t h i n g i nto t h e c a s s e r o l e d i s h t h at h a s t h e p o r k a n d s au s a g e s a n d a d d t h e p u m p k i n p i e c e s. C ove r w i t h f o i l a n d p l a c e c a s s e r o l e i n t h e ove n a n d c o o k f o r 1 h o u r 15 m i n u te s.

Re m ove t h e f o i l a n d c h e c k t h at t h e l e nt i l s a n d p u m p k i n a r e te n d e r.

M e l t t h e b u t te r i n a s m a l l p a n, t h e n a d d t h e b r e a d c r u m b s a n d s o m e s a l t a n d p e p p e r.

S t i r to c o at , t h e n s p r i n k l e ove r t h e c a s s e r o l e. Tu r n t h e ove n u p to 3 5 0 ° F a n d c o o k u n c ove r e d f o r 3 0 m i n u te s u nt i l t h e l i q u i d i s a b s o r b e d a n d t h e b r e a d c r u m b s a r e g o l d e n.

Re s t f o r 15 m i n u te s b ef o r e s e r v i n g w i t h t h e c r u st y b r e a d.

P h o t o c r e d i t : w w w.d e l i c i o u s m a g a z i n e.c o.u k

Got Got Rum R um?? Nove November mber 2024 2024 -- 1122

Ginger- Rum Pumpkin Pie I n g r e d i e n t s f o r t h e p a s t r y: • • • • • •

1¾ C. Fl o u r, p l u s a l i t t l e ex t r a for dusting 3 T b s p. I c i n g S u g a r 1 t s p. G r o u n d G i n g e r ½ C. B u t te r, c h i l l e d a n d c u b e d 1 Eg g Yo l k 1 T b s p. D a r k Ru m

I n g r e d i e n t s f o r t h e f i l l i n g: • • • • • • • • • • • •

1 l b. Fr e s h Pu m p k i n, p e e l e d, deseeded and roughly chopped 1 t s p. O l i ve O i l 1 T b s p. M a p l e S y r u p 1 t s p. G r o u n d C i n n a m o n, p l u s ex t r a to s e r ve ½ t s p. G r o u n d N u t m e g ½ t s p. G r o u n d A l l s p i c e ½ t s p. G r o u n d G i n g e r 1 T b s p. M o l a s s e s ½ C. B r ow n S u g a r 2 ½ C. D o u b l e C r e a m 4 T b s p. S p i c e d Ru m 3 Eg g s , p l u s 1 yo l k

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

2.

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5.

6.

7.

8.

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Fo r t h i s r e c i p e yo u w i l l n e e d a f o o d p r o c e s s o r a n d a d e e p l o o s e - b ot to m e d t a r t t i n Fo r t h e p a st r y : Pu t t h e f l o u r, i c i n g s u g a r a n d g r o u n d g i n g e r i n a f o o d p r o c e s s o r w i t h a p i n c h of s a l t a n d p u l s e to c o m b i n e. A d d t h e b u t te r a n d p u l s e to f o r m f i n e b r e a d c r u m b s.

I n a b ow l, b e at t h e e g g yo l k w i t h t h e r u m a n d 1 t a b l e s p o o n of c o l d wate r, a d d to t h e f l o u r m i x t u r e, t h e n p u l s e u nt i l t h e m i x t u r e b e g i n s to c o m e to g et h e r (i t w i l l b e a l i t t l e s t i c k y). Pl a c e d o u g h m i x t u r e o nto a l a r g e s h e et of p l a st i c w r a p, a n d w r a p we l l. S h a p e i nto a d i s c a n d c h i l l f o r 1 h o u r.

Pr e h e at t h e ove n to 4 0 0 ° F. U nw r a p t h e p a st r y b u t l e ave i t o n t h e p l a st i c w r a p. L i g ht l y d u st a r o l l i n g p i n w i t h f l o u r a n d r o l l to a c i r c l e r o u g h l y 11 i n c h e s i n d i a m ete r a n d 2 i n c h e s t h i c k . Li f t p a st r y w i t h t h e p l a s t i c w r a p a n d p l ac e t h e p a st r y i n s i d e t h e t a r t t i n a n d p r e s s i nto t h e e d g e s (t h r o u g h t h e p l a s t i c w r a p), ke e p t h e p l a st i c w r a p i n p l a c e. C h i l l f o r 3 0 m i n u te s.

To s s t h e p u m p k i n w i t h t h e o l i ve o i l i n a l a r g e b a k i n g p a n a n d r o a st f o r 2 0 m i n u te s.

D r i z z l e w i t h t h e m a p l e sy r u p a n d r et u r n to t h e ove n f o r 10 m i n u te s. S et a s i d e to c o o l.

Re m ove t h e p l a st i c w r a p f r o m t h e p a st r y c a s e, t r i m t h e e d g e s of t h e p a st r y, t h e n l i n e i t w i t h b a k i n g p a p e r a n d f i l l w i t h c e r a m i c p i e we i g ht s. B a ke f o r 15 m i n u te s , r e m ove t h e c e r a m i c p i e we i g ht s t h e n b a ke f o r 5 -10 m i n u te s u nt i l g o l d e n, d r y a n d s a n d y to t h e to u c h. S et a s i d e. Tu r n t h e ove n to 3 5 0 ° F. M e a nw h i l e, i n a p a n ove r m e di u m h e at , p u t t h e s p i c e s , m o l a s s e s , s u g a r a n d h a l f of t h e c r e a m a n d wa r m t h r o u g h, st i r u nt i l t h e s u g a r h a s d i s s o l ve d a n d t h e c r e a m i s j u st ste a m i n g.

Pu l s e t h e p u m p k i n, r u m, e g g s a n d yo l k i n t h e c l e a n e d f o o d p r o c e s s o r. A d d t h e s p i c e d c r e a m m i x t u r e, t h e n p u l s e u nt i l s m o ot h a n d p o u r i nto t h e t a r t t i n.

B a ke f o r 3 0 - 3 5 m i n u te s o r u nt i l j u st s et w i t h a s l i g ht j i g g l e. W h i p t h e r e m a i n i n g c r e a m, s p o o n o nto t h e p i e, t h e n d u st w i t h c i n n a m o n.

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

G Goott Ru Rum m?? No Novveemb mbeerr 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 ®

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G o t Ru m ? No v e mb e r 2 0 2 4 - 1 5

Got R um ? Nove mber 2024 - 1 6

T he

I m bi ber’s

Almanac

N OV E M B E R

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!

NOV 8 N at ional H a r vey Wallb ang e r Day NOV 12 N at ional H a p py Hour Day NOV 18 N at ional Ci d e r Day NOV 19 Au st r ali a n G in Day NOV 19 B eau jo l ai s Nouveau Day

G o t Ru m ? No v e mb e r 2 0 2 4 - 1 7

Got R um ? No Nove vemb mber er 2 2024 0 2 4 - 18 18

The

I m bi ber’s

Almanac Featured C oc k t ail:

Rum Cider Cocktail (November 18th) Ingredients •

C r us h e d I c e

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4 oz. Ag e d Rum

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8 oz. 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 oz. 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)

•

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 4 - 1 9

17 Honduran Beverages You Must Tr y 1. Pinol: Pinol is the national drink of Honduras. It also happens to be the national drink of Nicaragua. It is a traditional drink made with ground maize (corn) mixed with cocoa, agave or honey and cinnamon, vanilla and a variety of spices. But ever yone has their own recipe and pinol recipes can var y widely. Pinol is an ancient drink that comes from the Nahuatl word pinolli, which means cornmeal. It’s of ten compared to a thinner oatmeal and is considered a hear ty and nourishing drink. It is still made today, of ten ground with a mor tar and pestle in rural areas. In urban areas it’s more common to just buy the ground powder and add water.

2. Atol de Elote: If you’ve spent any time in Latin America you’ll recognize atol de elote. It’s one of the more common traditional drinks in Mexico and that’s because it comes from ancient Mayans.

In other areas it may simply be called atole and may be a rice drink or made with wheat. But this Honduras drink is made with maize or elote, which is corn. It’s a warm sweet drink in Honduras made from pureed corn mixed with sugar, cinnamon and spices. It can be ser ved at breakfast, is popular to buy late af ternoon from street vendors and is sometimes it’s ser ved cold as a desser t.

3. Cof fee: One of the most famous Honduran drinks, cof fee here is exceptional. Honduran cof fee was once used as a blend but now is considered one of the best in the world. Like Cuban cof fee, it is primarily Arabica beans. But if you’re a cof fee fanatic you’ll want to tr y Honduran cof fee from it’s five distinct regions: Agalta, Comayagua, Copán, El Paraiso, Montecillos and Opalaca. There are also six varieties, the Lempira being the smallest and most dif ficult to find.

It was once ranked the best cof fee in the world so almost all of it is expor ted: Catuai, Caturra, IHCAFE-90, Lempira, Pacas, Parainema and Typica. Like most cof fee in Latin America it is almost always ser ved black with far more sugar than you would expect. So you may want to order your sugar on the side if possible.

4. Horchata: Although the Spanish colonialists brought horchata to Latin America, the horchata recipe in Honduras can be quite dif ferent. In Mexico and neighbouring Guatemala it is a rice drink mixed with sugar, vanilla, cinnamon and other spices. This is similar to nor thern Honduras; however, in southern Honduras it is not a rice drink. Instead horchata is made with morro or jicaro seeds along with milk and sugar. It is also common to find it made with sesame seeds, cashew nuts and almonds.

5. Jugo de Caña de A zucar: One of the most popular drinks, this is sugar cane juice! It is called guarapo in Cuba and Colombia, where street vendors also have the entire pressing machine on site. If you like they’ll ser ve you a freshly squeezed glass of sweet sugar cane juice. Not surprisingly, it’s pretty sweet.

6. Agua de Ensalada: The direct English translation of this drink is “salad water.” It uses seasonal fruit to basically turn a fruit salad into a drink. It’s also a ver y common drink in El Salvador where is of ten called refresco de ensalada. Think of it like a non-alcoholic sangria juice. It’s like a drink and a snack all in one!

7. Licuado: Honduran drinks are full of local fruit flavour and there are so many options. While aguas or refrescos means straight fruit juice mixed with a bit of water and unnecessar y sugar, a licuado signifies that the fruit is mixed with milk or yogur t along with ice. It’s basically a fruit smoothie. You can get licuados made from one fruit or many. These drinks in Honduras are easy to find in markets and lots of shops will specialize in making licuados.

8. Batido: It looks like a milk shake but it has no milk! Batidos are ver y similar to licuados but do not include milk. Instead they are fruit mixed with oats, wheat germ and sometimes granola along with ice. They have that creamy smoothie consistency but are dair y free, which is per fect for vegan travelers or for people who want to tr y something dif ferent. Because of the oats and other ingredients, it’s great breakfast option as it’s quite filling. This is ver y dif ferent than batidos, which are popular Brazilian drinks but of ten include alcohol.

9. Beer: There are four main beer brands in Honduras: Barena, Imperial, Por t Royal and Salva Vida. They are all brewed by one company – Cer veceria Hondureña. Who also happen to own Coca- Cola and a bunch of other popular drinks in Honduras. But craf t beer lovers need not dismay! Ten years ago some craf t breweries star ted popping up.

Got R um ? Nove mber 2024 - 2 0

10. Chicha: Chicha is a common drink throughout pre- Colombian America (Central and South America) and has been made for centuries. It is a fermented alcoholic or non alcoholic drink in many Latin American countries, of ten prepared for holidays like Christmas and Easter.

The most commonly known chicha is the Peruvian drink chicha morada, which is made from purple corn. Chicha is made by fermenting maize or yuca, of ten adding honey to help fermentation. This popular Honduran drink may have other fruits added to it. Both the nance fruit and pineapple are common in Honduras to made chicha de piña or chicha de nance.

11. Vino de Coyol: Coyol wine is made in regions from southern Mexico down through to Costa Rica. It is made by fermenting the sap of coyol palms. Vino de coyol is also known as chicha de coyol, the tree is cut down to drain the sap, which ferments in the sun for up to a week. In Honduras small shops sell bottles of coyol wine and some street vendors in rural areas will sell it in recycled plastic water and soda bottles. It’s a cloudy drink in Honduras and doesn’t look like wine at all but more like a moonshine. While it has a low alcohol content, people tend to drink a lot of it. Hangovers from vino de coyol are brutal so go easy on it.

12. Guifiti or Garifuna Gif fity: A Latin American countr y, Honduras has substantial Caribbean influence, especially from the Garifuna culture, which originated from St. Vincent island in the Caribbean. It’s a long and complicated histor y, but the French and English battled for the islands and the Garifuna people were unwilling casualties in the battle of land which belonged to them. Eventually in the late 1700s the British shipped Garifuna people with darker skin to Roatán island. Today there are descendants in Belize, Guatemala, Mexico, Nicaragua and many moved to the United States. If you can only have one Honduran drink on your visit it should be guifiti, also known as gif fity, gif fidy and gef fidee. This iconic Honduras liquor is a firey blend of medicinal herbs, botanicals and spices and may have local honey. It is made both commercially and privately, the recipes may include up to for ty ingredients, so final products tend to var y.

13. Guaro: Also known as aguardiente in South America, guaro is distilled sugar cane and in the rum family. It’s a clear liquid that is the national drink in Costa Rica and can be shot straight or used as a mixer, similar to any other spirit. It has a slightly sweet taste and lower alcohol content (30%) than vodka and can of ten replace it in typical vodka cocktails.

14. Rompopo: Known as rompope in Mexico and crema de vie in Cuba, it is essentially eggnog.

This Honduran drink is made during Christmas in Honduras and may be ser ved with guaro, rum or made without alcohol. It’s believed that the recipe is directly from a convent in Puebla, Mexico. It is sometimes called ponche navideño (Christmas punch) or ponche de leche (milk punch).

15. Honduran Ponche de Piña: This hot pineapple punch is also common during festivals and impor tant celebrations. It reminds me of canelazo, an Ecuadorian drink with sugarcane, fruit and aguardiente. But really is more like a warm piña colada punch. This Honduran drink is made with pineapple, light rum, cinnamon, cloves, all spice, sugar and coconut milk. It’s not commonly sold all year round unless it is a special occasion.

16. Rum: Flor de Caña is known as a Nicaraguan rum, but its secondar y distiller y has been in Honduras for decades. Its name means sugarcane flower and it is the rum of choice across Honduras for both cocktails and drinking straight. If you’re looking for a 100% Honduran rum check out the Roatán Rum Company or Pirates Grog Rum both on Roatán island.

17. Monkey La-la: It is absolutely impossible to visit Roatán island without seeing this Honduran drink on any menu. This cocktail is named af ter the lizard that is found all over the island that locals call Monkey La-la and the Jesus Lizard because it can walk on water before eventually sinking. That’s what this Honduran cocktail will do to you. You have a few thinking you are ok and then you’re done for the day. There is no singular Monkey La-la recipe as ever y bar makes it dif ferently. It is a base of piña colada with more sugar and a bunch of alcohol blended with ice. Generally it includes: Kahlua, Bailey’s, Rum, Vodka andPiña colada mix or cream of coconut with a bit of pineapple juice.

Source: https://w w w.baconismagic.ca /honduras/honduran- drinks/

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

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

Got R um ? Nove mber 2024 - 2 2

Honduras Cookbook - Authentic Recipes by Claudia M. López (Pub li s h e r ’s Rev i ew) D i s c ove r t h e R i c h a n d D i ve r s e Fl avo r s of H o n dur a n Cui s i n e.

A c o ll e c t i o n of t r adi t i o n a l a n d aut h e nt i c H o n dur a n r e c i p e s p as s e d d ow n t h r o u g h g e n e r at i o ns. T hi s b o o k hi g h li g ht s t h e di ve r s i t y of c uli n a r y st y l e s t h at d ef i n e t h e c l as s i c H o n dur a n c uli n a r y l a n ds c a p e a n d p r ov i d e s d et ai l e d i nst r u c t i o ns o n h ow to p r e p a r e e ac h r e c i p e. Em p h as izi n g t h e b o l d a n d v i b r a nt f l avo r s c h a r ac te r i st i c of H o n dur as’s st a p l e m e a l s, a l o n g s i d e t h e r i c h a n d a r o m at i c i n g r e di e nt s c o m m o n ly us e d i n dai ly c o o k i n g, t hi s c o o k b o o k i s d e s i g n e d to i ns p i r e h o m e c o o ks a n d f o o d e nt hus i ast s a like.

T h e b o o k fe at ur e s 2 0 0 r e c i p e s, i n c lu di n g: B RE A K FASTS • • • •

B a l e adas C at r ac h as D e s ay un o C o p a n e c o To r t i ll as c o n Q u e s i ll o

SOU PS • • • •

S o p a d e C a r ac o l S o p a d e Fr i j o l e s c o n Pu e r c o S o p a d e Re s c o n Ve r dur as S o p a d e G a lli n a I n di a

ST EWS • • • •

C a r n e G ui s ada Po ll o G ui s ad o Fr i c as é d e Po ll o Estof ad o d e Re s

B EEF DISHES • • • • •

C a r n e A s ada B i ste c En c e b o ll ad o Tac o s d e C a r n e Cecina C a r n e D e s hi l ac h ada

P OR K DISHES • • • • •

C hul et as d e C e r d o e n S a l s a Pu e r c o A s ad o C hi c h a r r o n e s Ta m a l e s d e C e r d o C e r d o c o n Yu c a

C HI C K EN DISHES •

Po ll o c o n Ta j adas

• • • •

Po ll o S u dad o A r r oz c o n Po ll o S o p a d e Po ll o En c hi l adas d e Po ll o

SE A FOOD DISHES • • • •

Pe s c ad o Fr i to C a m a r o n e s a l A ji ll o C ev i c h e d e C a m a r ó n Sopa de Mariscos

A n d m a ny m o r e!

ASIN: B 0 D14H ZS KC Pub li s h e r : I n d e p e n d e nt ly p ub li s h e d (A p r i l 8 , 2 0 24) L a n g u a g e: En g li s h Pa p e r bac k : 19 5 p a g e s IS B N -13: 979 - 8 32 2 24270 3 I te m We i g ht : 12 . 5 o un c e s D i m e ns i o ns: 6 x 0. 4 4 x 9 i n c h e s

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Got Got R Rum um?? No Nove vemb mber e r 22024 0 2 4 -- 24 24

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

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2024 Q4 Cou r ses Tr ai ni n g at Rum C e nt r a l i n Texas, US A .

Fo r p r i c i n g a n d s e at i n g avai l a b i li t y, p l e as e v i s i t : w w w. Rum U ni ve r s i t y.c o m •

5 - D ay Rum C o ur s e (D e c . 2n d - 6 t h)

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Pr i vate L a b e l Pr i m e r (N ov. 18 t h) - 1/ 2 day

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T h e C l as s i f i c at i o ns of Rum (N ov. 19 t h) 1/ 2 day

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T h e H i sto r y a n d S c i e n c e of t h e B a r r e l (N ov. 19 t h) - 1/ 2 day

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T h e A r t of Rum M ak i n g (N ov. 2 0 t h) - 1/ 2 day

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I nt r o du c t i o n to Rum B l e n di n g (N ov. 2 0 t h) 1/ 2 day

S i g n up n ow to b e n ot i f i e d of up c o m i n g c o ur s e s a n d s e at i n g avai l a b i li t y. C li c k o n t h e b ut to n b e l ow o r c o py/p aste t h e li nk o n yo ur b r ow s e r :

ht t p s: //s e c ur e.c a m p ai g n e r.c o m /C S B / Pub li c / Fo r m. as px ? f i d =10 9 2 28 5

Got R um ? No Nove vemb mber er 2 2024 0 2 4 - 2288

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

2025 Cou r ses 2 0 25 Tr ai ni n g at Rum C e nt r a l i n Texas a n d at M o o ns hi n e U ni ve r s i t y i n Ke nt u c k y w i ll b e a nn o un c e d i n t h e c o m i n g m o nt hs. w w w. Rum U ni ve r s i t y.c o m •

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I nt r o du c t i o n to Rum B l e n di n g - 1/ 2 day

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Pr i vate L a b e l Pr i m e r - 1/ 2 day

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Rum Ag i n g S c i e n c e - Fr e n c h O ak

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Rum Ag i n g S c i e n c e - N ew A m e r i c a n O ak

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Rum Ag i n g S c i e n c e - Pr ev i o us ly - Us e d A m e r i c a n O ak

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Rum Ag i n g S c i e n c e - S p e c i a lt y C as ks

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Rum D i st i ll at i o n Pr i m e r

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Rum Fe r m e nt at i o n Pr i m e r

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T h e A r t of Rum M ak i n g - 1/ 2 day

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T h e B us i n e s s of Rum - 1/ 2 day

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T h e C l as s i f i c at i o ns of Rum - 1/ 2 day

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T h e H i sto r y a n d S c i e n c e of t h e B a r r e l 1/ 2 day

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R um ? Nove mber 2024 - 3 0 Got Rum

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

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 R um ? Nove mber 2024 - 3 2

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 Ru m ? No v e mb e r 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 Featured Alcohol:

Undecanol A l d e hyd e f o r m e d: Undecanal C a r b ox y l i c a c i d f o r m e d: U n d e c a n o i c Ac i d / U n d e c y li 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: U n d e c y l U n d e c a n o ate / U n d e c a n o i c Ac i d U n d e c y l Este r

U n d e c an o l (al s o k n ow n as 1- u nd ec an o l o r u nd ec an -1- o l, an d by it s t r i v i al nam e s u nd ecy l a lc o ho l an d hendec ano l ) i s a f at t y alc o h o l w it h t h e fo r mula C11H 24 O (C11H 2 3 OH). U n d e c an o l i s a c o l o r l e s s alc o h o l t hat i s n ot s o lub l e in wate r, but it i s s o lub l e in et han o l. It has a m e lt in g p o int of 19 °C an d a b o i lin g p o int of 24 3°C. U n d e c an o l has a f l o r al, c it r us - like o d o r, an d a f at t y t aste an d i s us e d as a f lavo r in g in g r e di e nt in fo o ds. It i s c o mm o nly p r o duc e d by t h e r e duc t i o n of un de c anal, t h e anal o g o us al d e hyde.

1- U n d e c an o l i s fo un d natur ally in m any fo o ds suc h as f r uit s (inc lu din g ap p l e s an d bananas), but te r, e g g s an d c o o ke d pork.

2- U n d e c an o l i s al s o us e d in t h e p e r f um e in dust r y as an e s s e nt i al o i l, it c an b e ex t r ac te d f r o m R u ta c ha la p ens is , a f l owe r in g p lant in t h e R u tac eae

Got Rum R um ? Nove mber 2024 - 3 4

Undecanol

Undecanoic Acid

f amily k n ow n by t h e c o mm o n nam e f r i ng ed r ue. It i s p r im ar ily us e d as an ant i fo amin g ad dit i ve an d as a p e r f um e f ixati ve. Fi xat i ve s are c o mp o un ds t hat c an e qualize vap o r p re s sure s an d limit t h e inst abi lit y of f r agr anc e f ac et s, an d t h e r e by c an p r o l o n g t h e l o n g ev it y (last in g ef fe c t) of t h e r aw m ate r ial s fo un d in t h e e s s e nt ial o i ls of any gi ve n p e r f um e.

Tox i c i t y U n de c an o l c an ir r it ate t h e sk in, eye s an d lun g s. In g e st i o n in hi gh vo lum e s c an b e har mf ul, it i s c las s i f i e d as hav in g s imilar tox i c it y as t hat of et han o l.

U n de c anal U n de c anal i s a s atur ate d f at t y al de hyd e fo r m ally ar i s in g f r o m re duc t i o n of t h e c ar b ox y li c ac i d gr o up of un de c an o i c ac i d. It i s a c o mp o ne nt of e s s e nt i al o ils f r o m c it r us p lant s like C i tr us r etic u la ta.

It has a r o l e as an ant imyc o bac te r ial dr u g, a vo lat i l e o i l c o mp o ne nt an d a p lant m et ab o lite. It i s a s atur ate d f at t y al de hyde, a n - alkanal an d a m e dium c hain f at t y al de hyde. It i s a t auto m e r of an un d e c -1- e n -1- o l.

U n de c an o i c Ac i d U n de c an o i c Ac i d (U n de c y li c ac i d) i s a c ar b ox y li c ac i d w it h c h e mi c al fo r mula C H 3 (C H 2) 9 C OOH . It i s of te n us e d as an ant i f un g al ag e nt , to t re at r in g wo r m an d at hl ete’s fo ot , fo r examp l e. Like de c an o i c ac i d, it has a di st inc t i ve, unp l e as ant o d o r.

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

Got R um ? Nove mber 2024 - 3 6

RUM IN

November

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

Got Rum R um ? Nove mber 2024 - 3 8

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

Rum in the news

by M ike Kun et ka

VI DA CA Ñ A R UM

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 2024 - 4 0

V i d a C a ñ a Ru m , a Tex a s - b a s e d b r a n d, r e c e nt l y w o n B e s t i n C l a s s: O ve r p r o o f Ru m a t t h e p r e s t i g i o u s 2 0 24 S a n Fr a n c i s c o Wo r l d S p i r i t s C o m p et i t i o n.

A l o n g s i d e t h i s t o p h o n o r, V i d a C a ñ a’s 18 -Ye a r Pa n a m a Ru m , f i n i s h e d i n a b o u r b o n b a r r e l f o r 16 m o nt h s a n d p r o o f e d a t 6 2 % , a l s o e a r n e d a D o u b l e G o l d M e d a l a n d a 97- p o i nt t a s te s c o r e. I n s p i r e d by t h e l a i d - b a c k , c o a s t a l l i f e s t y l e o f t h e w o r l d ’s g r e a t r u m r e g i o n s , V i d a C a ñ a’s p a s s i o n f o r exc e pt i o n a l rum led to the first annual release of its Single B a r r e l Fi n i s h i n g S e r i e s i n 2 0 2 2 , f u r t h e r e l eva t i n g t h e b r a n d ’s s t a n d i n g a m o n g s p i r i t s e nt h u s i a s t s o f a l l t y p e s . I n ke e p i n g w i t h i t s m i s s i o n, V i d a C a ñ a c o nt r i b u te s $1 p e r b o t t l e s o l d t o c o n s e r va t i o n a n d w i l d l i f e r e h a b i l i t a t i o n ef f o r t s , d o n a t i n g ove r $ 2 8 , 0 0 0 s i n c e 2 019. “ O u r m i s s i o n h a s a l way s b e e n t o m a ke a n i m p a c t f a r b eyo n d t h e b o t t l e,” s ay s B r ya n T i e r c e, c o - o w n e r o f V i d a C a ñ a Ru m . “ C r e a t i n g a n exc e pt i o n a l b r a n d t h a t n o t o n l y s t a n d s o u t f o r its quality but also suppor ts coastal causes is s o m et h i n g we’r e d e e p l y p r o u d o f. T h e awa r d s a r e a te s t a m e nt t o t h i s j o u r n ey.” Fo u n d e d i n 2 019, t h e a g e d r u m p o r t f o l i o c o n s i s t s o f f o u r m a i n p r o d u c t s: USVI + A m e r i c a n C r a f t (a g e d 2 ye a r s), A n d e a n B l e n d (a g e d 8 ye a r s), D o m i n i c a n Re p u b l i c (a g e d 9 ye a r s),

a n d Pa n a m a (a g e d 18 ye a r s), a l o n g w i t h s p e c i a l a n n u a l r e l e a s e s l i ke t h e S i n g l e B a r r e l Fi n i s h i n g S e r i e s . ht t p s: // v i d a c a n a .c o m / MEYE R S’ S R UM M ye r s’s Ru m a n n o u n c e d t w o n ew c o l l e c t i o n s c o m p r i s i n g s i x s p i r i t s: t h e S i g n a t u r e L e g e n d s C o l l e c t i o n, w i t h i t s i n a u g u r a l “ L e g a c y B l e n d # 1” c r e a te d i n p a r t n e r s h i p w i t h Fo u r s q u a r e Ru m’s M a s t e r B l e n d e r R i c h a r d S e a l e; a n d t h e S i g n a t u r e C a s k C o l l e c t i o n, f e a t u r i n g f i ve a g e d r u m s , e a c h f i n i s h e d i n b a r r e l s p r ev i o u s l y u s e d t o m a t u r e t h e i c o n i c w h i s key s f r o m t h e B u f f a l o Tr a c e A nt i q u e C o l l e c t i o n.

E a c h r e l e a s e e m b o d i e s M ye r s’s Ru m’s r i c h h i s t o r y a n d c e nt u r i e s - o l d t r a d i t i o n o f s o u r c i n g , d i s t i l l i n g a n d b l e n d i n g t h e b e s t r u m s f r o m a r o u n d t h e w o r l d.

E a c h o f t h e s i x n ew ex p r e s s i o n s h ave b e e n c r a f t e d

by S a ze r a c M a s t e r B l e n d e r D r ew M ay v i l l e, w h o h a s w o r ke d w i t h a l l t h e a wa r d - w i n n i n g p r o d u c t s f r o m B u f f a l o Tr a c e D i s t i l l e r y. “ I n c r a f t i n g t h e s e r u m s , we f o c u s e d o n s o u r c i n g a n d ex p e r i m e nt i n g w i t h o u t s t a n d i n g s p i r i t s a n d p r o d u c e r s t o c r e a te c a te g o r y r e d ef i n i n g p r o d u c t s ,” s a i d D r ew M ay v i l l e, S a ze r a c M a s t e r B l e n d e r. “ W i t h t h e s e n ew c o l l e c t i o n s , we’r e c r o s s i n g s p i r i t c a te g o r i e s t o s e e h o w t h e f l avo r s i nte r a c t , c h a l l e n g i n g o u r s e l ve s t o t h i n k c r e a t i ve l y t o d eve l o p p r o d u c t s t h a t e nt i c e c o n s u m e r s t o t r y s o m et h i n g t h ey m ay n o t h ave p r ev i o u s l y c o n s i d e r e d.

T h e r e s u l t s a r e t r u l y exc e pt i o n a l.” T h e M ye r s’s S i g n a t u r e L e g e n d s C o l l e c t i o n i s a c u r a te d s e l e c t i o n o f r a r e, l i m i t e d - r e l e a s e r u m s t h a t s h o wc a s e i n n ova t i ve t e c h n i q u e s a n d c o l l a b o r a t i ve b l e n d s c r a f t e d i n p a r t n e r s h i p w i t h i n d u s t r y l e g e n d s . Fo r i t s i n a u g u r a l r e l e a s e, M ay v i l l e t u r n e d t o R i c h a r d S e a l e, M a s t e r D i s t i l l e r a n d B l e n d e r o f Fo u r s q u a r e R u m D i s t i l l e r y, t o c r e a te “ L e g a c y B l e n d # 1.” To g et h e r, t h ey d r ew o n t h e i r 70 + ye a r s o f c o m b i n e d i n d u s t r y ex p e r i e n c e t o c r e a t e t h i s m a s te r f u l b l e n d o f J a m a i c a n a n d B a r b a d o s r u m t h a t c e l e b r a te s M ye r s’s h e r i t a g e a n d h o n o r s t h e d e d i c a t i o n o f a l l w h o s t r i ve t o c r a f t exc e pt i o n a l r u m s . L e g a c y B l e n d # 1 i s b o t t l e d a t 9 4 p r o o f. T h e M ye r s’s Ru m S i g n a t u r e C a s k C o l l e c t i o n f e a t u r e s f i ve ex p r e s s i o n s t h a t f i n i s h M ye r s’s O r i g i n a l D a r k Ru m i n b a r r e l s p r ev i o u s l y u s e d f o r a g i n g w h i s key f r o m t h e B u f f a l o Tr a c e A nt i q u e C o l l e c t i o n ( BTAC), r e n o w n e d f o r i t s d i s t i l l a t i o n a n d a g i n g exc e l l e n c e, i n c l u d i n g G e o r g e T. S t a g g , W i l l i a m L a r u e We l l e r, S a ze r a c R ye 18 Ye a r O l d, T h o m a s H . H a n d y S a ze r a c R ye a n d E a g l e R a r e 17 Ye a r O l d. B o t t l e d a t va r y i n g p r o o f p o i nt s t o s h o wc a s e t h e u n i q u e i m p a c t o f e a c h b a r r e l, t h e s e r u m s o f f e r a n u n m a tc h e d t a s t e ex p e r i e n c e, b l e n d i n g t h e d i s t i n c t c h a r a c t e r o f M ye r s’s O r i g i n a l D a r k Ru m w i t h t h e s u bt l e i n f l u e n c e o f e a c h b a r r e l.

• M ye r s’s Ru m S i g n a t u r e C a s k C o l l e c t i o n - Fi n i s h e d i n G e o r g e T. S t a g g B a r r e l s: Fi n i s h e d i n a b a r r e l t h a t p r ev i o u s l y h e l d G e o r g e T. S t a g g , a 15 ye a r o l d b a r r e l - p r o o f b o u r b o n, a n d b o t t l e d a t 10 0 p r o o f.

• M ye r s’s Ru m S i g n a t u r e C a s k C o l l e c t i o n - Fi n i s h e d i n W i l l i a m L a r u e We l l e r B a r r e l s: Fi n i s h e d i n a b a r r e l t h a t p r ev i o u s l y h e l d W i l l i a m L a r u e We l l e r, a 12 ye a r o l d w h e a te d - b o u r b o n, a n d b o t t l e d a t 8 3

p r o o f.

M ye r s’s Ru m S i g n a t u r e C a s k C o l l e c t i o n - Fi n i s h e d i n S a ze r a c R ye 18 Ye a r O l d B a r r e l s: Fi n i s h e d i n a b a r r e l t h a t p r ev i o u s l y h e l d S a ze r a c 18 Ye a r O l d, a s t r a i g ht r ye w h i s key, a n d b o t t l e d a t 8 6 p r o o f.

• M ye r s’s Ru m S i g n a t u r e C a s k C o l l e c t i o n Fi n i s h e d i n T h o m a s H . H a n d y S a ze r a c R ye B a r r e l s: Fi n i s h e d i n a b a r r e l t h a t p r ev i o u s l y h e l d T h o m a s H . H a n d y S a ze r a c , a 6 ye a r o l d u n f i l te r e d r ye w h i s key, a n d b o t t l e d a t 8 4. 5 p r o o f.

• M ye r s’s Ru m S i g n a t u r e C a s k C o l l e c t i o n - Fi n i s h e d i n E a g l e R a r e 17 Ye a r O l d B a r r e l s: Fi n i s h e d i n a b a r r e l t h a t p r ev i o u s l y h e l d E a g l e R a r e 17 Ye a r O l d, a Ke nt u c k y S t r a i g ht B o u r b o n, a n d b o t t l e d a t 8 6 p r o o f. ht t p s: // w w w. mye r s s r u m .c o m / •

B R A N D S FO R FA N S - S K I D RO W R UM M u l t i - p l a t i n u m A m e r i c a n r o c k b a n d S k i d R o w, k n o w n for their electrif ying per formances and timeless hits, are taking their passion for music and fan connection t o a w h o l e n ew l eve l by ve nt u r i n g i nt o t h e w o r l d o f spirits.

I n h o n o r o f t h e 3 5 t h a n n i ve r s a r y o f “18 & L i f e,” t h e b a n d h a s l a u n c h e d “ S k i d R o w 18 A n d L i f e” S i n g l e O r i g i n U l t r a P r e m i u m Ru m . I t ’s a t r i b u te t o t h e b a n d ’s e n d u r i n g l e g a c y, p r ov i d i n g f a n s w i t h a t a s te o f t h e r o c k ‘n’ r o l l l i f e s t y l e.

T h e b eve r a g e wa s i n d eve l o p m e nt f o r a ye a r, a n d u l t i m a t e l y, i t ’s a n a t u r a l ex te n s i o n o f t h e b a n d ’s c r e a t i v i t y, o f f e r i n g f a n s a n d s p i r i t e nt h u s i a s t s a l i ke a c h a n c e t o ex p e r i e n c e t h e s a m e l eve l o f i nte n s i t y a n d q u a l i t y t h ey ’ ve c o m e t o ex p e c t f r o m S k i d R o w ’s m u s i c . T h e d i s t i n c t p r o d u c t i s a u n i q u e a n d c a pt i va t i n g 18 - ye a r ex p r e s s i o n c o m b i n i n g t h e a r t i s t r y o f G u ya n e s e r u m d i s t i l l a t i o n w i t h Eu r o p e a n a g i n g m et h o d s . A f t e r b e i n g h o u s e d i n A m e r i c a n o a k b a r r e l s i n G u ya n a , t h e r u m wa s f i n i s h e d i n r a r e te a k w o o d l e g g e r s i n Eu r o p e. S k i d R o w 18 wa s b o t t l e d a t 4 5% A BV. “ T h e i d e a o f h av i n g o u r o w n b r a n d o f l i q u o r h a s b e e n f l o a t i n g a r o u n d o u r c o l l e c t i ve m i n d s f o r q u i te s o m e t i m e,” s ay s g u i t a r i s t S n a ke. “ U p o n m e et i n g t h e f i n e f o l ks a t B r a n d s f o r Fa n s , we r e a l i ze d t h a t t h e t i m e wa s n o w. Fr o m t h e i r r i c h h i s t o r y, t h e i r a s s o c i a t i o n w i t h i c o n i c a r t i s t s t o t h e i r a t t e nt i o n t o d et a i l we k n ew t h i s i d e a w o u l d f i n a l l y c o m e t o f r u i t i o n. We’ ve b e e n i nvo l ve d w i t h eve r y s t a g e o f t h i s p r o c e s s f r o m b e g i n n i n g t o e n d t o m a ke s u r e t h a t t h e h i g h e s t q u a l i t y a n d c h a r a c t e r a r e a c h i eve d w i t h eve r y b o t t l e. A n d we h o p e t h a t yo u w i l l e n j oy t h e s e o f f e r i n g s a s m u c h a s we d o ! A s a l way s , t h a n k yo u f o r yo u r s u p p o r t . D r i n k r e s p o n s i b l y a n d c e l e b r a te l i f e! ! ” B a s s i s t R a c h e l B o l a n c o n c u r s , s ay i n g , “ S k i d R o w S p i r i t s a r e n o t p r o d u c t s t h a t we j u s t p u t o u r n a m e o n t h e l a b e l t h e n s l a p p e d o n a b o t t l e, t h ey ’r e p r o d u c t s we t o o k p r i d e i n c r e a t i n g f o r o u r f a n s t o l i ke. We h ave w o r ke d c l o s e l y w i t h B r a n d s Fo r Fa n s t o d eve l o p g r e a t t a s t i n g s p i r i t s t h a t w i l l b e e n j oye d by b o t h t h e c a s u a l d r i n ke r a s we l l a s t h e m o s t d i s c e r n i n g p a l et t e.”

B r a n d s f o r Fa n s h a s p r ev i o u s l y c r e a te d t w o p r e m i u m r u m s f o r t h e b a n d M o t o r h e a d, B l a c k D i a m o n d P r e m i u m Ru m a n d D et r o i t R o c k Ru m . N ex t m o nt h t h e

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

c o m p a ny w i l l r e l e a s e i t s f o u r t h r u m f o r t h e b a n d K i s s c a l l e d H o t te r t h a n H e l l Ru m . ht t p s: // b r a n d s f o r f a n s . c o m /e n / ht t p s: // i m o t o r h e a d.c o m / R HUM B A R B A N COU R T R h u m B a r b a n c o u r t , t h e 16 3 - ye a r- o l d s i g n a t u r e r u m p r o d u c e r o f H a i t i , h a s w o n a c ovete d d o u b l e g o l d m e d a l a t t h e 2 0 24 S a n Fr a n c i s c o Wo r l d S p i r i t s C o m p et i t i o n (S F WS C) f o r i t s n ew O ve r p r o o f W h i te Ru m , a pt l y n a m e d “ H a i t i a n P r o o f ”. S F WS C awa r d e e s a r e j u d g e d o n t h e i r q u a l i t y, p r o d u c t i o n te c h n i q u e a n d c r a f t s m a n s h i p. A D o u b l e G o l d r a t i n g s i g n i f i e s t h a t t h e e nt r a nt r e c e i ve d a g o l d m e d a l r a t i n g f r o m a l l m e m b e r s o f t h e j u d g i n g p a n e l. “ I t i s a n h o n o r t o b e r e c o g n i ze d f o r o u r u n i q u e c r a f t m a n s h i p a n d h i g h s t a n d a r d s a t o n e o f t h e w o r l d ’s m o s t i nte n s e c o m p et i t i o n s t h a t f e a t u r e s ove r 5 , 5 0 0 e nt r i e s a n d 70 s e a s o n e d j u d g e s w h o d ete r m i n e t h e b e s t o f t h e b e s t ”, s t a te d t h e C EO, D e l p h i n e G a r d è r e. “ T h i s awa r d va l i d a te s o u r v i s i o n t o s te p i nt o t h e ove r p r o o f c a t e g o r y a n d c r a f t a r e m a r k a b l e w h i te r u m s h o wc a s i n g o u r d i s t i l l a t i o n m et h o d s a n d e m p h a s i z i n g o u r u n i q u e s u g a r c a n e s e l e c te d f o r i t s a r o m a t i c p r o we s s . We a r e i m m e n s e l y p r o u d t o d e l i ve r a p r e m i u m p r o d u c t t h a t r ef l e c t s t h e r i c h f l avo r s a n d e s s e n c e o f H a i t i ’s te r r o i r f o r c o n n o i s s e u r s a n d e nt h u s i a s t s a l i ke.”

The honor comes on the heels of Barbancour t r eva m p i n g i t s s i g n a t u r e l i n e o f r u m s w i t h f r e s h p r e m i u m p a c k a g i n g a n d l a u n c h i n g t h e n ew O ve r p r o o f W h i te ex p r e s s i o n. T h i s m a r ks a s i g n i f i c a nt m i l e s t o n e a s t h e c o m p a ny r e c e nt l y f a c e d i m p o r t a nt c h a l l e n g e s operating through general unrest in its homeland of H a i t i. ht t p s: // b a r b a n c o u r t .c o m /e n B R UGAL C o nt i n u i n g a l o n g l e g a c y o f i n n ova t i o n a n d exc e l l e n c e, D o m i n i c a n u l t r a - p r e m i u m r u m b r a n d, B r u g a l, u nve i l e d t h e s e c o n d i t e r a t i o n o f i t s l i m i t e d e d i t i o n s i p p i n g r u m c o l l e c t i o n, C o l e c c i ó n V i s i o n a r i a Ed i c i ó n 0 2 , C o f f e e. T h e l a u n c h o f t h e c o l l e c t i o n i n A u g u s t 2 0 2 3 s t a r te d a w o n d e r o u s j o u r n ey, d et a i l i n g B r u g a l ’s 13 5 - ye a r h i s t o r y o f exc e pt i o n a l r u m c r a f t s m a n s h i p t h r o u g h a s e r i e s o f b e s p o ke r u m r e l e a s e s , w h e r e e a c h e d i t i o n i s i n s p i r e d by a u n i q u e i n g r e d i e nt i n d i g e n o u s t o t h e D o m i n i c a n Re p u b l i c .

C o l e c c i ó n V i s i o n a r i a Ed i c i ó n 0 2 , C o f f e e b u i l d s u p o n t h e s u c c e s s o f Ed i c i ó n 01, C a c a o, by f e a t u r i n g r a r e D o m i n i c a n A r a b i c a c o f f e e a n d B r u g a l ’s A r o m a t i c C a s k To a s t i n g te c h n i q u e, d eve l o p e d by f i f t h g e n e r a t i o n M a e s t r a R o n e r a , J a s s i l V i l l a n u eva Q u i nt a n a . T h e f i n e s t A r a b i c a c o f f e e b e a n s , k n o w n f o r t h e i r v i b r a nt a c i d i t y a n d r i c h c h o c o l a t y under tones, are sourced from the Dominican Re p u b l i c ’s r i c h a n d f e r t i l e s o i l s . T h e s e b e a n s a r e t h e n u s e d t o t o a s t B r u g a l ’s f i n e s t v i r g i n Fr e n c h O a k c a s ks , i n f u s i n g t h e r u m w i t h r o b u s t , a r o m a t i c n o te s w i t h o u t d i r e c t c o nt a c t w i t h t h e l i q u i d. T h e r e s u l t i s a n exc e p t i o n a l l y s m o o t h, b a l a n c e d, a n d a u t h e nt i c D o m i n i c a n r u m w i t h n o te s o f d r i e d f r u i t s , r i c h m o c h a , a n d s we et c l ove s b a l a n c e d by s m o k y w o o d.

Got R um ? Nove mber 2024 - 4 2

D e e p l y i n s p i r e d by t h e l a n d a n d D o m i n i c a n Re p u b l i c ’s r i c h t r a d i t i o n o f c o f f e e c u l t u r e, J a s s i l V i l l a n u eva Q u i nt a n a s o u g ht t o c r e a te a r u m t h a t e m b o d i e s t h e c h e r i s h e d ‘c a f e c i t o’ m o m e nt – a r i t u a l c e l e b r a t e d i n t h e D o m i n i c a n Re p u b l i c w h e r e f r i e n d s , f a m i l y, a n d c o m m u n i t y c o m e t o g et h e r t o p a u s e a n d s avo r l i f e’s m o m e nt s . “ M a ny s t o r i e s a n d l a u g h s h ave b e e n s h a r e d ove r a c h e r i s h e d c a f e c i t o i n t h e D o m i n i c a n Re p u b l i c .

I t i s t h e s e wa r m m o m e nt s a n d n o s t a l g i c a r o m a s t h a t we wa nte d t o r e c r e a te i n C o l e c c i ó n V i s i o n a r i a Ed i c i ó n 0 2 ,” s a i d J a s s i l V i l l a n u eva Q u i nt a n a . “ T h i s n ew r u m i s a c e l e b r a t i o n o f s h a r e d m o m e nt s a n d m e m o r i e s , a n i nv i t a t i o n t o e n j oy t h e wa r m t h o f g o o d c o m p a ny a n d t h e r i c h, i nv i t i n g f l avo r s o f o u r h o m e l a n d.” ht t p s: // w w w. b r u g a l - r u m .c o m /e n - u s Q UEE N SLA N D R UM CO N SO R TIUM LIMITE D E D ITIO N B LE N D Fo r t h e f i r s t t i m e i n t h e S u n s h i n e S t a te’s h i s t o r y, f o u r m u c h - l ove d A u s t r a l i a n r u m d i s t i l l e r i e s p u t f r i e n d l y c o m p et i t i o n a s i d e a n d u n i te d t o c r e a te a t r u l y Queensland rum. The unique liquids of Bundaberg Ru m , B e e n l e i g h Ru m , N i l D e s p e r a n d u m a n d K a l k i M o o n we r e b l e n d e d t o g et h e r t o c r e a te T h e Ru m Consor tium, a special limited- edition drop designed to celebrate all that is great about Queensland s u g a r c a n e, t h e r u m t h a t ’s p r o d u c e d f r o m i t , a n d t h e Q u e e n s l a n d e r s w h o e n j oy i t . T h i s o n e - o f - a kind blend combines the finest aged rums from all 4 d i s t i l l e r i e s , a g e d f r o m 4 t o 12 ye a r s , c a pt u r i n g s o m e o f Q u e e n s l a n d ’s f i n e s t r u m p a r c e l s i n o n e b l e n d. T h e Ru m C o n s o r t i u m’s 2 0 24 L i m i t e d Ed i t i o n B l e n d w i l l b e ava i l a b l e f r o m t h e K a l k i M o o n, N i l D e s p e r a n d u m , B e e n l e i g h Ru m a n d B u n d a b e r g Ru m we b s i te s f r o m 10. 0 0 a m o n We d n e s d ay 3 0 t h O c t o b e r a n d, s u b j e c t t o ava i l a b i l i t y, f r o m t h e d i s t i l l e r y c e l l a r d o o r s f r o m 10. 0 0 a m o n S a t u r d ay 2 n d N ove m b e r (Q LD RUM DAY ). ht t p s: //q l d r u m .c o m . a u /, ht t p s: // w w w. b u n d a b e r g r u m . c o m . a u /, ht t p s: // w w w. b e e n l e i g h r u m .c o m . a u / ht t p s: //n i l d e s p e r a n d u m .c o m . a u / ht t p s: // k a l k i m o o n.c o m / ROSALIE B AY D ISTILLE RY W h e n H u r r i c a n e M a r i a s we pt t h r o u g h t h e C a r i b b e a n i n 2 017, t i ny D o m i n i c a wa s h i t p a r t i c u l a r l y h a r d.

H o w l i n g w i n d s a n d t o r r e nt i a l r a i n d a m a g e d o r d e s t r oye d 9 5 p e r c e nt o f t h e c o u nt r y ’s h o u s i n g s t o c k . S i m i l a r l y, O c e a n s Fo r wa r d, a D o m i n i c a - b a s e d c o n s e r va t i o n o r g a n i z a t i o n f o c u s e d o n c o m m u n i t y c e nte r e d p r o j e c t s , l o s t m o s t o f i t s b u i l d i n g s a n d e q u i p m e nt . “ Eve r y t h i n g we h a d wa s d e s t r oye d,” s ay s J a ke L eve n s o n, t h e f o u n d e r o f O c e a n s Fo r wa r d. I n t h e i m m e d i a te a f te r m a t h o f t h e d i s a s te r, L eve n s o n s ay s h i s f i r s t m ove wa s t o h e l p o r g a n i ze a r e l i ef m i s s i o n, c h a r t e r i n g a c a r g o p l a n e t o b r i n g s u p p l i e s i nt o t h e b a t te r e d c o u nt r y. T h e n h e s t a r te d t h i n k i n g a b o u t h o w t o r e b u i l d O c e a n s Fo r wa r d ’s c o n s e r va t i o n projects. At the best of times, financing for c o n s e r va t i o n p r o j e c t s i s h a r d t o c o m e by i n D o m i n i c a , L eve n s o n s ay s . Few p e o p l e h ave h e a r d o f t h e c o u nt r y o r t h ey c o n f u s e i t w i t h t h e b et t e r- k n o w n D o m i n i c a n Re p u b l i c . I n t h e wa ke o f s o m u c h d e s t r u c t i o n a n d f i n a n c i a l t u r m o i l, L eve n s o n t u r n e d h i s a t te nt i o n t o

d ev i s i n g a m o r e s u s t a i n a b l e way t o ke e p t h e m o n ey f l o w i n g i n. H e h i t o n w h a t eve n h e a d m i t s wa s a c r a z y i d e a: s t a r t i n g a r u m d i s t i l l e r y. “ We h ave a l l t h e i n g r e d i e nt s ,” h e s ay s . “ We h ave a f e r t i l e C a r i b b e a n i s l a n d, s u g a r c a n e g r o w s eve r y w h e r e.” M a ny O c e a n s Fo r wa r d e m p l oye e s a r e f a r m e r s , h e a d d s . “ We j u s t d i d n’ t h ave t h e k n o w - h o w o r i n f r a s t r u c t u r e.”

W i t h a d v i c e f r o m J a i m e W i n d o n, f r o m Lyo n Ru m i n M a r y l a n d, L eve n s o n a n d h i s t e a m s p e nt t h e p a s t f i ve ye a r s c l i m b i n g t h e “ r e a l l y s t e e p l e a r n i n g c u r ve” o f b u i l d i n g a d i s t i l l e r y a n d c r e a t i n g a r u m f r o m s c r a tc h.

T h e p r o j e c t c o s t a r o u n d US $ 4 - m i l l i o n Fu n d i n g c a m e f r o m a f ew p r i va te f o u n d a t i o n s a n d a r o u n d 4 0 0 i n d i v i d u a l d o n o r s . E a r l i e r t h i s s u m m e r, t h e s m a l l R o s a l i e B ay D i s t i l l e r y p r o d u c e d i t s f i r s t 781 b o t t l e s .

T h e h o p e, s ay s L eve n s o n, i s t h a t a s u c c e s s f u l d i s t i l l e r y w i l l f u n d c o n s e r va t i o n p r o j e c t s o n t h e i s l a n d f o r d e c a d e s t o c o m e. “ Yo u’ ve g o t t u r t l e s t h a t a r e n’ t r e p r o d u c t i ve l y m a t u r e u nt i l t h ey a r e i n t h e i r 2 0 s . Yo u h ave c o r a l r e ef s t h a t l i ve f o r t h o u s a n d s o f ye a r s . We n e e d t o p l a n f o r c o n s e r va t i o n o n a t i m e s c a l e t h a t ’s n o t a o n e - ye a r g r a nt c yc l e,” s ay s L eve n s o n . “ L o n g - t e r m f i n a n c i a l s u s t a i n a b i l i t y i s n o t s o m et h i n g a l o t o f o r g a n i z a t i o n s t h i n k a b o u t ,” L eve n s o n s ay s . B u t h e’s e n c o u r a g i n g o t h e r c o n s e r va t i o n o r g a n i z a t i o n s t o c o n s i d e r l a u n c h i n g s i m i l a r p r o j e c t s t o i n s u r e t h e m s e l ve s a g a i n s t t h e va g a r i e s o f p h i l a nt h r o p i c f u n d i n g a n d t o u r i s m i n c o m e. R o s a l i e B ay ’s r u m , c a l l e d t h e S p e r m W h a l e Re s e r ve, w i l l s o o n b e ava i l a b l e f o r s a l e o n l i n e a n d a t s e l e c t l i q u o r s t o r e s i n t h e U n i te d S t a te s a s we l l a s i n D o m i n i c a i t s e l f. C l o s e r t o a Fr e n c h r h u m a g r i c o l e t h a n a t y p i c a l r u m , t h e b eve r a g e i s m a d e f r o m f r e s h s u g a r c a n e j u i c e r a t h e r t h a n r ef i n e d s u g a r c a n e. M a k i n g R o s a l i e B ay r u m i s a c o m m u n i t y ef f o r t . Fr o m f a r m t o f l a s k , t h e t a l e nte d p e o p l e o f Dominica are growing sugar cane and craf ting t h e r u m . T h e d i s t i l l e r y g i ve s c o m m u n i t y m e m b e r s a d d i t i o n a l i n c o m e a n d o p p o r t u n i t i e s f o r l o n g - te r m e m p l oy m e nt . S i n c e R o s a l i e B ay D i s t i l l i n g c o nt r i b u te s t o s u s t a i n a b l e l i ve l i h o o d s w h i l e s u p p o r t i n g o c e a n c o n s e r va t i o n, i t i s a w i n - w i n f o r t h e p e o p l e a n d marine animals of Dominica. ht t p s: //r o s a l i e b ayd i s t i l l e r y.c o m / HAVA N A CLU B (CU B A) v s HAVA N A CLU B ( PUE R TO R ICO) Re u te r ’s N ew s A g e n c y r e p o r te d t h a t a Wa s h i n g t o n, D.C., Fe d e r a l C o u r t h a s r u l e d t h e U. S . Tr a d e Em b a r g o a g a i n s t C u b a p r eve nt s a C u b a - o w n e d c o m p a ny f r o m s u i n g B a c a r d i i n t h e U n i te d S t a te s f o r i n f r i n g i n g t r a d e m a r ks c ove r i n g “ H ava n a C l u b” r u m i n a l o n g - r u n n i n g d i s p u te ove r t h e b r a n d n a m e. U. S . D i s t r i c t J u d g e Em m et S u l l i va n s a i d t h a t C u b a ex p o r t , w h i c h s e l l s H ava n a C l u b o u t s i d e o f t h e U n i te d S t a te s w i t h Fr e n c h l i q u o r m a ke r Pe r n o d R i c a r d, c a n n o t a c c u s e B a c a r d i o f i n f r i n g e m e nt i n t h e U n i te d S t a te s , w h e r e B a c a r d i s e l l s a s e p a r a te H ava n a C l u b r u m . C u b a ex p o r t a t t o r n ey D av i d B e r n s te i n s a i d i n a s t a t e m e nt o n We d n e s d ay t h a t t h e c o m p a ny wa s d i s a p p o i nte d b u t “c o n f i d e nt t h a t t h e C o u r t w i l l u l t i m a te l y a g r e e” t h a t i t i s t h e m a r k ’s “ r i g ht f u l o w n e r.” A t t o r n ey s a n d a s p o ke s p e r s o n f o r

B a c a r d i d i d n o t i m m e d i a te l y r e s p o n d t o a r e q u e s t f r o m Re u te r s f o r c o m m e nt . B a c a r d i c l a i m s t h e c o u nt r y ’s g ove r n m e nt u n l aw f u l l y s e i ze d t h e H ava n a C l u b n a m e a n d a s s et s f r o m J o s e A r e c h a b a l a S A i n 19 6 0. B a c a r d i b o u g ht J o s e A r e c h a b a l a’s b r a n d a n d s t a r te d s e l l i n g H ava n a C l u b r u m i n t h e U n i te d S t a te s i n 19 9 5 C u b a ex p o r t f i r s t r e g i s te r e d i t s U. S . H ava n a C l u b t r a d e m a r k i n 1976 . B a c a r d i s u e d C u b a ex p o r t i n Wa s h i n g t o n i n 2 0 0 4 a f te r t h e U. S . Pa te nt a n d Tr a d e m a r k O f f i c e d e n i e d i t s r e q u e s t t o c a n c e l t h e m a r k . T h e c a s e wa s p a u s e d f r o m 2 0 07 t o 2 016 , w h e n t h e US P TO g r a nte d C u b a ex p o r t ’s r e q u e s t t o r e n ew t h e m a r k . B a c a r d i h a s s u e d t h e US P TO ove r t h e r e n ewa l i n a s e p a r a te c a s e t h a t a U. S . a p p e a l s c o u r t r ev i ve d e a r l i e r t h i s ye a r.

C u b a ex p o r t c o u nt e r s u e d B a c a r d i f o r t r a d e m a r k i n f r i n g e m e nt i n Wa s h i n g t o n ove r i t s H ava n a C l u b r u m l a s t ye a r. S u l l i va n d i s m i s s e d t h e c l a i m a n d s a i d t h a t C u b a ex p o r t c o u l d n o t e n f o r c e i t s t r a d e m a r k r i g ht s a g a i n s t B a c a r d i i n t h e U. S . b e c a u s e o f t h e e m b a r g o. ht t p s: // h ava n a - c l u b.c o m /e n / ht t p s: // w w w.t h e r e a l h ava n a c l u b.c o m /u s /e n / B LAC K TOT B l a c k To t Ru m h a s a d d e d H i s t o r i c S o l e r a Ru m a s a p e r m a n e nt m e m b e r t o i t s c o r e r a n g e. T h e n ew b l e n d c o m b i n e s r u m s f r o m G u ya n a , B a r b a d o s a n d J a m a i c a a n d a g e s t h e m u s i n g a n a u t h e nt i c t h r e e t i e r e d, 70 - ye a r- o l d S h e r r y c a s k s o l e r a sy s te m .

T h e n ew r u m b o a s t s d e e p, n u a n c e d f l avo r s w h i c h c a n n o t b e r e p l i c a te d u s i n g n ewe r, s e a s o n e d c a s ks .

B l a c k To t ’s H i s t o r i c S o l e r a Ru m c o n s i s t s o f 4 0 % 3 - 5 ye a r r u m f r o m G u ya n a , 3 5% 5 ye a r r u m f r o m B a r b a d o s , 2 0 % u n a g e d r u m f r o m G u ya n a a n d 5% 3 ye a r h i g h - e s te r r u m f r o m J a m a i c a . B ef o r e e nt e r i n g t h e i r 4 6 - s t r o n g s h e r r y b u t t s o l e r a , B l a c k To t a g e s t h e b l e n d i n b o t h O l o r o s o a n d PX S h e r r y c a s ks f o r u p t o 2 ye a r s . Fr o m t h i s a g i n g a l o n e, t h e r u m d eve l o p s r i c h f l avo r s s u c h a s d r i e d f r u i t a n d w i nte r spices. The blend is then added to their three -tier s o l e r a . A f te r s p e n d i n g a ye a r i n e a c h c r i a d e r a (t i e r), a p o r t i o n o f t h e o l d e s t r u m i s d r aw n f o r b o t t l i n g . T h e c a s k i s t h e n r e p l e n i s h e d w i t h r u m f r o m t h e n ex t t i e r, a l l o w i n g t h e p r o c e s s t o c o nt i n u e s e a m l e s s l y t h r o u g h the tiers. The final criadera, known as the solera, a l way s r et a i n s a p o r t i o n o f t h e o r i g i n a l r u m , e n s u r i n g t h a t e a c h b o t t l e i s a b l e n d o f r u m s o f va r i o u s a g e s .

T h i s m et h o d a d d s d e pt h, c o m p l ex i t y, a n d t h e u n i q u e f l avo r s o f J e r e z , r e s u l t i n g i n a c o n s i s t e nt l y h i g h q u a l i t y r u m t h a t t a s te s u n l i ke a ny o t h e r. O l i ve r C h i l t o n, M a s t e r B l e n d e r o f B l a c k To t Ru m , t o l d Spirits Business Magazine “Historic Solera star ted l i f e a s a p a s s i o n p r o j e c t . We s o u g ht t o e l eva te o u r B l a c k To t r u m b l e n d w i t h t h e r i c h e r, d a r k f r u i t n o t e s a s s o c i a te d w i t h S h e r r y, b u t t r a d i t i o n a l f i n i s h i n g m et h o d s f e l l s h o r t . A f t e r v i s i t i n g J e r e z , I f e l l i n l ove w i t h S o l e r a b l e n d i n g , a n d t h e r e g u l a r m ove m e nt b et we e n t h e l aye r s h e l p e d c r e a te c o n s i s te n c y. We’ ve a c h i eve d a s e a m l e s s i nte g r a t i o n o f f l avo r s . I a m s o p l e a s e d w i t h w h a t we h ave c r e a te d i n H i s t o r i c S o l e r a a n d l o o k f o r wa r d t o s h a r i n g i t w i t h t h e w o r l d.” ht t p s: // b l a c k t o t .c o m /

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

The Sweet Business of Sugar

Got R um ? No Nove vemb mber er 2 2024 0 2 4 - 4444

Honduras

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 4 - 4 5

Got R um ? Nove mber 2024 - 4 6

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

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G o t Ru m ? No v e mb e r 2 0 2 4 - 5 1

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G Goott Ru Rum m?? No Novveemb mbeerr 22002244 -- 5599

CIGA R & R UM PAI R I N G

by Phi li p I li B a r ake

Got R um ? Nove mber 2024 - 6 0

Until The Last Drop A n o l d c owo r ke r had b e e n t r y in g to g et a h o l d of m e, s o t hat we c o ul d c atc h up. N owadays I sp e n d m o re t im e in Punt a A re nas t han in S ant i ag o, t hanks to my new j o b. S o, in o r de r to c o o r dinate t h e m e et in g, we alm o st had to line up t h e st ar s, w hi c h t hank f ully hap p e n e d t h e last day of t h e m o nt h!

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 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).

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

I h e ade d h o m e dur in g t h e h ot te st t im e of t h e day, s o we p o st p o ne d t h e c i g ar a bit , wait in g fo r t h e te r r ac e to g et a bit c o o l e r. We di d, h oweve r, st ar t dr ink in g t h e r um o n t h e r o c ks r i ght away. I re ac h e d fo r a b ot t l e of S ant a Te re s a 179 6, a r um t hat i s am o n g my to p 10, n ot o nly b e c aus e of it s S o l e r a agin g, w hi c h imp r ove s ye ar af te r ye ar, but als o b e c aus e it b r in g s m e s o m any p l e as ant m e m o r i e s. O ur c o nve r s at i o n was s o e nj oyab l e t hat we alm o st f ini sh e d t h e w h o l e b ot t l e b efo re eve n li ght in g up t h e c i g ar s!

We re s e r ve d t h e re m ainin g of t h e r um to dr ink st r ai ght w it h o ur c i g ar s. Fo r t hi s o c c as i o n I s e l e c te d t h e M agnum R Ro s ad o S un gr ow n, Ro busto (52 x 127mm), sm o ot h an d ar o m at i c , w it h Equato r ian w r ap p e r an d D o mini c an Re pub li c to bac c o l e ave s t hat had b e e n ag e d ap p r ox im ate ly 10 ye ar s.

W hi l e paire d w it h t h e st r ai ght r um, t h e m e dium inte ns it y of t h e c i g ar re m aine d eve n dur in g t h e f ir st t wo t hir ds of sm o k in g, m aint ainin g it s sm o ot hne s s an d ar o m at i c c har ac te r.

C re amy n ote s e m e r g e d dur in g t h e s e c o n d t hir d an d inte ns i f i e d dur in g t h e r e m ainin g of t h e c i g ar. A sp i c y n ote al s o ap p e are d towar ds t h e e n d, w hi c h l o u dly b e g g e d fo r a s ip of r um.

G o t Ru m ? No v e mb e r 2 0 2 4 - 6 1

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

Got Got Rum R um?? Nove November mber 2024 2024 -- 6622

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

W hil e o n t h e sur f ac e t hi s m ay l o o k like a simp l e pair in g, it ad dr e s s e s t h e c o re of all pair in g s: n e it h e r t h e c i g ar n o r t h e r um are as imp o r t ant as t h e at m o sp h e re an d t h e f r i e n ds w it h w h o m t h e pair in g i s b e in g c o n duc te d. T h e s ali e nt p e r s o nalit y t r ait s of b ot h t h e c i g ar an d t h e r um are o nly t h e g ui d e lin e s in t hi s p r o c e s s.

I h o p e t hat , fo r yo ur n ex t pair in g, yo u w ill b e ab l e to ke e p in min d w hi c h are t h e m o st imp o r t ant t hin g s yo u want to c o nt r ast , e ac h par t i c ipant w i ll t h e n m ake s e ns e of t h e pair in g bas e d o n t h e ir ow n v i ews. S o pay at te nt i o n to t h e t y p e s of to bac c o l e ave s, t h e ir g e o g r ap hi c al o r i gins an d h ow l o n g t h ey have b e e n ag e d. A s yo u sm o ke m o r e c i g ar s,

eve n days apar t , yo u’ll analy ze t h o s e di f fe re nc e s an d w i ll b e p lannin g yo ur pair in g s. T hi s i s t h e ult im ate g o al of t h e s e ar t i c l e s, to p r ov i de yo u w it h a f r am ewo r k fo r yo ur ow n analysi s.

A n d t h e b e st par t of t hi s pair in g was t hat we f ini sh e d t h e c i g ar s just as we dr ank t h e last dr o ps of r um f r o m t h e b ot t l e.

T h e re was n o b et te r way to c o nc lu de t h e pair in g an d t h e reuni o n.

Ch e e r s!

Phi lip I li B ar ake # GRCi g ar Pair in g

G o t Ru m ? No v e mb e r 2 0 2 4 - 6 3

RUM

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