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Got Rum? N O V E M B E R 2025

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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 AND RUM PAIRING - The RUM MIXOLOGIST The Rum Historian - The Rum Library RUM IN THE NEWS - THE RUM LABORATORY THE SWEET BUSINESS OF SUGAR - THE SUGAR MILL

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Con t en t s

NOVEMBER 2025 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 14-17 T HE r u m m i x o l o g i s t 18-19 T HE RUM UNIVERSI T Y ® LI B R A R Y 24-27 T h e r u m h i s t o r i a n 28-31 T HE r UM l ab o r at o r y 32-33 RUM A ND T HE ENVIRONMEN T 34-37 RUM IN T HE NEWS 38-46 T HE SWEE T B USINESS O F SUG A R 48-55 T h e s u g a r m i l l : o r i g i n s a n d e v o l u t i o n 56-59 C IG A R A ND RUM PA IRING

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G o t Ru m ? No v e mb e r 2 0 25 - 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 © 2025 by Rum Runner Press, Inc. All rights reserved.

November 2025 Edi tor and P ubl i sher:

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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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C ooki ng w i th Rum:

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

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

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

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 For It INSIDE S P RE A D : A mber P aradi se

F ROM T HE EDI T OR

Stories and Storytelling Part 2 I n l a s t m o n th ’s column, I st ressed t he ne e d f or d i s ti l l e r s a nd brands t o have a good sto ry A ND to b e g r e at at st oryt elling.

S e v e r a l r e a d e rs reached out t o me t o sh a re s o m e o f th e s pecif ic challenges t hey f ace , in c l u d i n g : •

S o m e b r a n d owners already have a g re a t s to r y, b u t fa ce challenges when t heir s to r y i s b e i ng repeat ed/ shared by pe o p l e o u ts i d e th e ir organizat ion.

•

O th e r b r a n d owners st ruggle wit h t hei r o w n e m p l o yees not knowing t he st ory w e l l o r n o t b e i n g part icularly good at t elli n g i t.

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M o s t o f th e f eedback I received, howe ve r, w a s fr o m e xecut ives or f inancial backe rs w h o w e r e u nsure if t heir st ory was r e l e v a n t to t oday’s consumers.

Wh i l e th e r e i s no blanket answer or “mag i c p il l ” th a t c a n s olve all t he challenges lis te d a b o v e , i t i s a l w ays good t o underst and th e f un d a m e n ta l p o int s t hat make a good sto ry: •

C ha r a c t e r s: T hey should be welld e v e l o p e d , relat able, and driven by cl e a r d e s i r e s o r mot ivat ions. T he best st ori e s s h o w h o w charact ers are changed by th e i r e x p e r i e n c e s and what t hey learn abou t th e m s e l v e s.

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P lot : Th i s is t he sequence of event s. A g o o d p l o t p oses a quest ion early on a n d p r o v i d e s a sat isf ying resolut ion at t h e e n d , d r i v e n by a series of causes and e ffe c ts a n d t he charact er ’s react ions.

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S e t t ing: The set t ing grounds t he st o ry i n a s p e c i fi c t ime and place, providing c o n te x t fo r t he charact ers’ act ions. It d o e s n ’ t n e e d t o be vast ; even a smal l , fa m i l i a r s p a ce can be immersive if d e s c r i b e d well.

A g o o d s to r y te ller, on t he ot her hand, s h o u l d b e c o n f ident , empat het ic, and e n th u s i a s ti c , i n corporat ing vivid det ails a n d v e r y d e s c ript ive language t o draw t h e a u d i e n c e i n . G ood st oryt ellers are also

g o o d l i ste n e rs, a b l e to re a d th e a u d i e n ce’s re a cti o n a n d a d a p t th e i r d e l i ve ry, te l l a c lear a n d stru ctu re d sto ry, a n d b e vu l n e ra b l e a n d a u th e n ti c. Ke y ski l l s i n cl u d e a stro n g me mo ry, th e a b i l i ty to si mp l i fy co mp l e x i deas , a n d th e u se o f n o n -ve rb a l cu e s l i ke b o d y l a n g u a g e a n d p a u se s.

Id e n ti fyi n g o r d e ve l o p i n g g re a t sto ryte l l e r s fro m a mo n g yo u r sta ff ca n b e a cco mp l i sh ed vi a co mp a n y-sp o n so re d “sto ryte l l i n g co mp e ti ti o n s” th a t a re o p e n to n u me ro u s to p i cs. Th e i r g o a l i s to i d e n ti fy ca n d i d a t es w i th th e b e st p o te n ti a l , so th a t th e i r ski l l s c an th e n b e fu rth e r p o l i sh e d a n d fi n e -tu n e d .

C h e e rs!

Lu i s Aya l a , Ed i to r a n d Pu b l i sh 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 25 - 5

T HE A NGEL’ S SH A RE

by Paul S e nf t

Br ugal Colección Visionaria Edición 01

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 2025 - 6

W h e n B r u g a l ’s M ae st r a Ro n e r a J as s i l V i ll a nu eva c r e ate d t hi s li m i te d - e di t i o n ex p r e s s i o n f o r B r u g a l r um, s h e p ull e d f r o m c hi l dh o o d m e m o r i e s of g r ow i n g up a r o un d c ac a o f i e l ds a n d was i ns p i r e d to c r e ate s o m et hi n g n ew f o r t h e b r a n d. T h e f i r st ste p t h e c o m p a ny to o k to c r e ate t hi s p r o du c t i s to to ast c ac a o b e a ns i n t h e i r V i r g i n Eur o p e a n O ak c as ks, us i n g t h e i r a r o m at i c c as k to ast i n g te c hni qu e. T h e b e a ns a r e r e m ove d, a n d t h e c as k i s p r e p a r e d to b e f i ll e d w i t h t h e r um. B r u g a l us e s m o l as s e s as t h e c o r e i n g r e di e nt ; t h ey fe r m e nt i t 12 to 4 0 h o ur s us i n g p r o p r i et a r y ye ast . A f te r t hi s p r o c e s s, t h ey d o ub l e di st i ll t h e li qui d us i n g c o lum n st i ll s. T h e r um f o r t h e ex p r e s s i o n i s a g e d f o r a n uns p e c i f i e d a m o unt of t i m e, t h e n b l e n d e d a n d b ot t l e d at 4 5% A BV. Appearance T h e r um i s p ac ka g e d i n a b lu e b ox t h at p r ov i d e s a m i ni mum a m o unt of i nf o r m at i o n a b o ut t h e p r o du c t . T h e b ot t l e i s a s h o r tn e c ke d 70 0 m L c usto m b ot t l e t h at i s w r a p p e d i n b l ac k n et t i n g. T h r e e - qu a r te r s of t h e b ot t l e i s f r o ste d w i t h a b l ac k d e s i g n, w i t h t h e up p e r t hi r d r eve a li n g t h e r um i ns i d e. T h e c a p a n d c o r k a r e e n c l o s e d i n b l ac k wa x , w i t h a b l ac k a n d g o l d n e c k w r a p. T h e f r o nt l a b e l / w r a p p r ov i d e s bas i c i nf o r m at i o n a b o ut t h e r um a l o n g w i t h t h e batc h num b e r, w hi c h f o r t hi s b ot t l e i s f r o m batc h DR 0 0 5 B , a n d n ote s t h at i t was b ot t l e d i n 2 0 2 3 .

S w i r li n g t h e li qui d c r e ate d a t hi c k ba n d a r o un d t h e g l as s t h at p r o c e e d e d to r e l e as e s eve r a l wave s of f ast- m ov i n g l e g s, t h e n t h e l e g s s l owe d d ow n a n d eve nt u a lly sto p p e d.

T h e ba n d qui c k ly eva p o r ate d, l e av i n g a few b e ads a r o un d t h e g l as s.

Nose T h e a r o m a l e ads w i t h t h e a r o m a of h ot c h o c o l ate a n d i s i m m e di ate ly f o ll owe d by dr i e d f r ui t , li g ht ly c h a r r e d o ak , l e m o n ze st , a n d va ni ll a b e a n.

Pa l a t e T h e f i r st s i p l e ads w i t h c a r a m e lize d va ni ll a, i m m e di ate ly f o ll owe d by r o aste d c ac a o n ote s a n d t h e h e at of t h e a l c o h o l.

O ak s p i c e s dr i f t i n m i dp a l ate, p r e s e nt i n g as a ll s p i c e a n d m ac e. D r i e d ba n a n a c hi p s a n d o r a n g e ze st ove r t ake t h e s p i c e n ote s w i t h a p o p of r o aste d c as h ew s a n d wa lnut s. A s t h e nut f l avo r s b e g i n to f ad e, t h e swe et n e s s i n t h e f l avo r p r of i l e m a ni fe st s a n d i s ba l a n c e d by t h e o ak n ote s i n a l o n g f i ni s h.

I f o un d t hi s r um to b e a g o o d ad di t i o n to t h e B r u g a l li n e up a n d was r e li eve d i t was n ot a va r i at i o n of 18 8 8 . T h e r o aste d c ac a o n ote s c l e a r ly ad d e d s o m e d e pt h to t h e f l avo r p r of i l e t h at t ur n e d t h e bas e r um i nto a dy n a m i c s i p p i n g ex p e r i e n c e. I c a n s e e w h e r e i t wo ul d b e a qu a li t y i n g r e di e nt i n s o m e c l as s i c c o c k t ai l s; h oweve r, i t wo ul d h ave to b e h a n dl e d c a r ef ully w i t h f r ui t j ui c e - h e av y i n g r e di e nt dr i nks. A s a n af te rdi nn e r s i p p i n g r um, t hi s st a n ds o ut , as i t i s n ot as swe et as Leye n da o r as s h e r r y f o r wa r d as 18 8 8 . O ve r a ll, i t i s a p o s i t i ve te st a m e nt to t h e c r af t a n d v i s i o n of t h e M ae st r a Ro n e r o J as s i l V i ll a nu eva a n d h e r te a m at B r u g a l. It w i ll b e i nte r e st i n g to s e e w h at t h e n ex t V i s i o n a r i a Edi c i ó n w i ll b e a n d w h at n ew f l avo r ex p e r i e n c e t h ey w i ll s h a r e w i t h t h e wo r l d.

w w w.br ugal - r um.c om

Rev i ew

G o t Ru m ? No v e mb e r 2 0 25 - 7

T HE A NGEL’ S SH A RE

by Paul S e nf t

The Shaldon High Ester Overproof Rum I n t h e U ni te d S t ate s, r um c o nsum e r s h ave n ot h ad t h e o p p o r t uni t y to p ur c h as e m a ny r um s f r o m S o ut h A f r i c a. D u e to t hi s, t h e M h o ba r um li n e h as h ad a b i t of ad d e d myst i qu e du e to t h e li m i te d o p p o r t uni t i e s to ex p e r i e n c e i t . Re c e nt ly, t h r o u g h a st r ate g i c p a r t n e r s hi p w i t h Weys i d e S p i r i t s, p a r e nt c o m p a ny of H o lm e s C ay, a n d M h o ba Rum, t h e U.S. w i ll n ow h ave ac c e s s to s o m e of t h e r um s i n t h e li n e. T h e S h a l d o n H i g h Este r O ve r p r o of Rum i s t h e f i r st M h o ba r um to b e i m p o r te d a n d r e l e as e d i n t h e U ni te d S t ate s. T h e r um i s n a m e d af te r S h a l d o n En g l e b r e c ht , w h o i s t h e di st i ll e r a n d b l e n d e r of t hi s r um.

A ll r um s i n t h e M h o ba p o r t f o li o a r e p r o du c e d at t h e M h o ba D i st i ll e r y i n M a l a l a n e, l o c ate d i n t h e N ko m ai r e g i o n of M p um a l a n g a, S o ut h A f r i c a. Fo r t hi s ex p r e s s i o n, t wo c a n e va r i et a l s we r e h a r ve ste d b et we e n Au g ust a n d N ove m b e r of 2 0 24. T h e h a r ve ste d c a n e i s p r e s s e d, a n d t h e n t h e j ui c e g o e s t h r o u g h a m o nt h l o n g fe r m e nt at i o n p r o c e s s us i n g ai r b o r n e ye ast w hi l e sto r e d i n p l ast i c vat s. T h e j ui c e i s t h e n di st i ll e d us i n g c usto m - b ui lt p ot st i ll s. O n e p o r t i o n of t h e b l e n d i s f r o m a s i n g l e di st i ll at i o n, a n d t h e s e c o n d p o r t i o n g o e s t h r o u g h a s e c o n d di st i ll at i o n. T h e r um i s t h e n b l e n d e d a n d b ot t l e d at 6 3% A BV. N o c o l o r, su g a r, o r f l avo r ad di t i ve s we r e us e d to m ake t hi s p r o du c t .

Appearance T h e 70 0 m L s h o r t- n e c k b ot t l e h as b r ow n a n d w hi te l a b e l s t h at di s p l ay a g r e at d e a l of i nf o r m at i o n a b o ut t h e r um o n t h e f r o nt a n d bac k l a b e l s. T h e s e c ur i t y w r a p h o l ds a sy nt h et i c c o r k to t h e b ot t l e.

T h e r um i s c l e a r i n t h e b ot t l e a n d g l as s.

S w i r li n g t h e li qui d c r e ate s a sup e r t hi c k ba n d a r o un d t h e g l as s t h at un l e as h e s a l a r g e wave of f ast- m ov i n g l e g s b ef o r e b e adi n g up a n d eva p o r at i n g.

Got R um ? Nove mber 2025 - 8

Nose T h e a r o m a of t h e r um h as a n e a r t hy, m i n e r a l r i c h o p e ni n g, f o ll owe d by b ut te r s c otc h, m i nt , t r o p i c a l f r ui t n ote s, a n d va ni ll a.

Pa l a t e T h e f i r st s i p c o m e s i n w i t h a p un c h of t h e hi g h p r o of of t h e r um a n d a f unk y ve g et a l sw i r l t h at mute s t h e ot h e r f l avo r s of t h e s p i r i t . E ac h ad di t i o n a l s i p r eve a l e d a n ew n ote dur i n g t h e eva lu at i o n: c a n di e d a p p l e s, m a n g o, f r e s h - c ut ba n a n a, a n d t a r t p a p aya.

A n e a r t hy va ni ll a e m e r g e s i n a b ut te r y f i ni s h t h at li n g e r s o n t h e p a l ate f o r qui te s o m e t i m e.

Rev i ew W h e n I r ev i ew hi g h p r o of/ hi g h e ste r r um s, my eva lu at i o n a p p r o ac h i s di f fe r e nt t h a n a r e g ul a r r ev i ew. T h e p r o c e s s i nvo l ve s c a r ef ul eva lu at i o n of t h e a r o m a w hi l e t r y i n g n ot to b ur n o ut t h e n o s e a n d t ak i n g t i ny s i p s to f i n d t h e f l avo r s w i t h o ut g et t i n g ove r w h e lm e d by t h e vo l at i l e e ste r s a n d a l c o h o l c o nte nt . A s ad ve r t i s e d, t hi s r um i s a h a r d - hi t t i n g, t ake - n o - p r i s o n e r s ove r p r o of ex p e r i e n c e. I f yo u e nj oy hi g h - e ste r r um s w i t h t hi s p a r t i c ul a r f l avo r p r of i l e, t hi s p r o du c t i s f o r yo u. I t i s like hi g h e ste r J a m ai c a n r um w i t h fewe r f l avo r h o o ks f o r t h e p a l ate a n d dr i nk i n g r e di e nt s to l o c k o n. I f yo u d o n ot e nj oy t hi s k i n d of f l avo r p r of i l e, p l e as e l o o k e l s ew h e r e. D ur i n g t h e eva lu at i o n p r o c e s s I to o k t i ny s i p s to di s c ove r t h e f l avo r s b ut f o un d t h at to o b i g of a s i p a n d t h e p r o of of t h e r um wo ul d ove r w h e lm t h e f l avo r p r of i l e a n d p a l ate, a n d I wo ul d h ave to t ake t i m e to l et my p a l ate r e c ove r. W h e n us i n g i t i n a c o c k t ai l, t h e r um w i ll h ave to b e m atc h e d c a r ef ully w i t h ot h e r i n g r e di e nt s to h e lp ba l a n c e t h e f l avo r ex p e r i e n c e. I w i ll b e c ur i o us to s e e w h at ot h e r p r o du c t s a r e r e l e as e d to t h e U ni te d S t ate s f r o m t hi s di st i ll e r y.

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margaret@gotr um.c om

G o t Ru m ? No v e mb e r 2 0 25 - 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 2025 2025 -- 1100

G Goott Ru Rum m?? No Novveemb mbeerr 22002255 -- 11 11

Rummy Chicken Pot Pie Bread Pudding I n g r e d i e n t s: • • • • • • • • • • •

2 C. C o o ke d C h i c ke n, d i c e d 6 C. O n e D ay O l d B r e a d, c u b e d 1 T b s p. B u t te r 1 T b s p. O l i ve O i l 1 M e d i u m W h i te O n i o n, f i n e l y c h o p p e d 1 C. C a r r o t s , d i c e d 1 C. C e l e r y, d i c e d 4 oz. C a n n e d W h o l e Ke r n e l C o r n ¾ C. Fr oze n Pe a s 4 G a r l i c C l ove s , m i n c e d 3 T b s p. A l l - P u r p o s e Fl o u r

• • • • • • • • • • •

2 C. C h i c ke n S t o c k 1 C. W h o l e M i l k ¼ C. H e av y C r e a m 3 T b s p. W h i te Ru m 3 L a r g e Eg g s ½ t s p. D r i e d T hy m e ½ t s p. D r i e d O r e g a n o 1 t s p. S e a S a l t ½ t s p. G r o u n d B l a c k Pe p p e r 1½ C. S h r e d d e d M oz z a r e l l a C h e e s e 9 x13 - i n c h (2 3 x 3 3 c m) b a k i n g d i s h

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

P r e h e a t ove n t o 3 5 0 ° F (18 0 ° C).

2.

I n a l a r g e f r y i n g p a n o n m e d i u m h e at , a d d t h e o l i ve o i l a n d b u t te r. A d d t h e c a r r ot s , c e l e r y, o n i o n, c o r n, g a r l i c , s a l t , p e p p e r, d r i e d t hy m e, a n d d r i e d o r e g a n o. M i x eve r y t h i n g t o g et h e r a n d a l l o w t o s o f te n a b i t . T h e n a d d 2 t a b l e s p o o n s o f f l o u r t o t h e p a n a n d s t i r. A d d t h e c h i c ke n s t o c k a n d s t i r, m i x t u r e w i l l b e g i n t o t h i c ke n. N o w a d d t h e m i l k , h e av y c r e a m, a n d R u m. S t i r t o m i x we l l. A d d t h e c h i c ke n, f r oze n p e a s a n d o n e c u p o f M oz z a r e l l a c h e e s e. S i n c e eve r y t h i n g i s c o o ke d, yo u d o n ot n e e d t o b r i n g t h e c h i c ke n m i x t u r e t o a b o i l.

3.

I n a l a r g e b o w l, a d d t h e c u b e d b r e a d. T h e n p o u r t h e c h i c ke n m i x t u r e o nt o t h e b r e a d a n d s t i r. A l l o w t h e b r e a d t o a b s o r b t h e j u i c e s , a b o u t 10 m i n u te s .

4.

I n a s m a l l m i x i n g b o w l, c r a c k the three eggs and beat with a fork. Add 2 to 3 tablespoons of milk and beat with fork a g a i n. Po u r h a l f o f t h e e g g m i x t u r e i nt o t h e b r e a d b o w l and mix. Now transfer the m i x t u r e i nt o t h e 9 x 13 i n c h b a k i n g d i s h. C a r ef u l n o t t o p r e s s d o w n o n t h e m i x t u r e, yo u wa nt t o ke e p i t l i g ht a n d a i r y. C h i c ke n p o t p i e needs open areas to allow the remaining egg mixture t o f i l l i n t h e g a p s . O n c e yo u h ave p o u r e d t h e r e s t o f t h e e g g m i x t u r e a d d M oz z a r e l l a c h e e s e o n t o p (p u t a s m u c h o r a s l i t t l e c h e e s e a s yo u l i ke).

N o w c ove r t h e b a k i n g d i s h w i t h f o i l i n a te nt l i ke s h a p e.

Yo u wa nt t o a l l o w s te a m t o b u i l d u p i n s i d e.

5.

B a ke t h e p o t p i e f o r 2 5 m i n u te s . Re m ove t h e f o i l a n d p l a c e b a c k i n t h e ove n f o r a n a d d i t i o n a l 2 0 m i n u te s (u nt i l g o l d e n a n d s et). Re a d y t o s e r ve!

P h o t o c r e d i t : l o u l o u g i r l s .c o m

Got Got Rum R um?? Nove November mber 2025 2025 -- 1122

Pecan Pie Dump Cake I n g r e d i e n t s: • • • • • •

1 c a n (21 oz.) Pe c a n Pi e Fi l l i n g 1 b ox (15 . 25 oz.) Ye l l ow C a ke M i x ½ C. B u t te r, m e l te d 4 T b s p. D a r k Ru m + 2 T b s p. ½ C. Pe c a n s , c h o p p e d ¼ C. Wate r

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

2.

3.

4.

5.

6.

7.

Pr e h e at ove n to 3 5 0 ° F (175°C).

G r e a s e a 9 ×13 - i n c h b a k i n g d i s h (b u t te r o r c o o k i n g s p r ay wo r ks g r e at).

O p e n t h e c a n of p e c a n p i e f i l l i n g a n d p o u r st r a i g ht i nto yo u r g r e a s e d b a k i n g d i s h a n d s p r e a d i t eve n l y w i t h a s p at u l a .

N ow o p e n t h e b ox of ye l l ow c a ke m i x a n d s p r i n k l e i t d r y r i g ht o n to p of t h e p e c a n f i l l i n g, di st r i b u t i n g i t eve n l y.

I n a s m a l l s au c e p a n, m e l t t h e b u t te r t h e n a d d t h e 4 T b s p. of d a r k r u m a n d st i r to b l e n d we l l t h e n p o u r t h e l i q u i d eve n l y ove r t h e d r y c a ke m i x .

S p r i n k l e c h o p p e d p e c a n s ac r o s s t h e to p. T h e n t a ke yo u r ¼ c u p of wate r a n d a d d t h e a d di t i o n a l 2 T b s p. d a r k r u m to i t a n d m i x . L i g ht l y d r i z z l e i t ove r t h e e nt i r e c a ke.

Pl a c e b a k i n g di s h i n t h e ove n a n d b a ke f o r 3 5 - 4 0 m i n u te s (u nt i l to p i s g o l d e n b r ow n a n d e d g e s a r e b u b b l i n g). Re m ove f r o m ove n a n d a l l ow i t c o o l f o r a b o u t 10 m i n u te s b ef o r e s e r v i n g.

P h o t o c r e d i t : w w w. r e c i p e s .ev s r o a d .c o m

G Goott Ru Rum m?? No Novveemb mbeerr 22002255 -- 1133

TH E RUM

M i xo l o g i s t A spac e devoted to the exploration of c las sic and new r um c oc k t ails

R um ? Nove mber 2025 - 1 4 Got Rum

What Is Mixology?

M i xo l o g y i s t h e st u dy a n d s k i ll of i nve nt i n g, p r e p a r i n g a n d s e r v i n g c o c k t ai l s a n d ot h e r m i xe d dr i nks. M i xo l o g i st s a r e ex p e r t s i n t hi s f i e l d, b ut m i xo l o g i st s’ k n ow l e d g e g o e s b eyo n d m e m o r izi n g bas i c c o c k t ai l r e c i p e s: i t i n c lu d e s hi sto r i c a l i nf o r m at i o n, bas i c c h e m i st r y b e hi n d f l avo r c o m b i n at i o ns a n d a c a p ac i t y f o r c o m b i ni n g c o m m o n i n g r e di e nt s i n n ew ways.

J o i n us, as we ex p l o r e t h e e s s e nt i a l c o ll e c t i o n of r um c o c k t ai l r e c i p e s t h at eve r y m i xo l o g i st n e e ds to m aste r.

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

Got R um ? Nove mber 2025 - 1 6

TH E RUM

M i xo l o g i s t This M onth’s C oc k t ail: H ot Rum A pple Cider A b o u t A p p l e Ci d e r s

Hot Apple Ciders are the per fect match for cold weather. It is hard to imagine a better pairing, that is, until you add rum!

The gold flakes from Goldschlager take the presentation to the next level. This drink is so easy to make that it will quickly become one of your cold-weather staples, if it is not one already.

Easy Hot Rum Apple Cider I n g r e d i e n t s: • • • • • • •

1 1/ 2 c up s D a r k Rum 1 1/ 2 c up s G o l ds c h l ä g e r Ci nn a m o n S c hn a p p s 4 c up s A p p l e Ci d e r 4 Ci nn a m o n S t i c ks 6 W h o l e A ll s p i c e B e r r i e s 10 W h o l e C l ove s 1 O r a n g e, S li c e d

D i r e c t i o n s: 1. I n a l a r g e p ot , c o m b i n e a ll t h e i n g r e di e nt s.

2. S t i r a n d c ove r. H e at a n d s l ow ly b r i n g to a b o i l, st i r r i n g o c c as i o n a lly.

3. Lowe r t h e h e at , c ove r, a n d a ll ow to s i m m e r f o r 1 to 2 h o ur s, st i r r i n g o c c as i o n a lly.

4. Tr a ns fe r to a n i nsul ate d p un c h b ow l a n d s e r ve i n mu g s, o r ke e p i t c ove r e d o n t h e stove a n d h e at i t up p e r i o di c a lly.

Enj oy.

G o t Ru m ? No v e mb e r 2 0 2 5 - 1 7

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 2025 - 1 8

Coconut. Ginger. Shrimp. Rum: Caribbean Flavors for Every Season

by Brigid Washington (Pub li s h e r ’s Rev i ew) T h e r e c i p e s i n t hi s b o o k hi g h li g ht s e as o n a l b o unt i e s a n d f o ur m a j o r C a r i b b e a n f l avo r s, r e sult i n g i n a basket f ul of h e a lt hy, e di b l e t r e asur e s!

T hi s i nn ovat i ve c o o k b o o k p r e s e nt s a n ew way to l o o k at t h e f o ur s e as o ns t h r o u g h f o ur i n g r e di e nt s t h at a r e i nte g r a l to C a r i b b e a n f l avo r s a n d c ult ur e, b ut avai l a b l e eve r y w h e r e.

C o c o nut , g i n g e r, s h r i m p, a n d r um e ac h b o ast uni qu e h e a lt h b e n ef i t s, b ut a r e st i ll s i m p l e a n d f un da m e nt a l i n g r e di e nt s t h at w i ll t ake a ny c o o k t h r o u g h t h e ye a r, a n d e s p e c i a lly hi g h li g ht i n g s e as o n a l i n g r e di e nt s!

T h e b o o k i s di v i d e d i nto f o ur s e as o ns, a n d e ac h of t h o s e i s di v i d e d i nto “ Li g ht Fa r e,” “ M ai ns,” “ To S i p,” a n d “ S we et s.”

Re c i p e s i n c lu d e: •

C o c o nut s p i c e d c as h ew s

•

W hi te c o c o nut g a zp ac h o

•

Rum b ut te r e d j e r k w i n g s

•

Spring pea and ginger r i s ot to

•

R huba r b & g i n g e r c h a ll a h

•

S a l s a ve r d e c o c o nut r i c e

•

G r i ll e d st r aw b e r r y g i n g e r s h o r tc ake

•

G a r li c k y p a r m e s a n s h r i m p & f ava b e a n r av i o li

•

Po ac h e d p e a r n e g r o ni

A b o ut t h e Aut h o r B r i g i d Was hi n g to n i s a c h ef a n d j o ur n a li st . S h e was Edi to r- i n - C hi ef of t h e Culi n a r y I nst i t ute of A m e r i c a m o nt h ly p ub li c at i o n, L a Pa p p i ll ote, f o r w h o m s h e c o nt i nu e s to w r i te o n a p r oj e c t bas i s.

R ai s e d i n Tr i ni dad a n d To ba g o w i t h t h e f o o d a n d s p i r i t of t h e We st I n di a n t a b l e, b ut B r i g i d ’s f i r st l a n g u a g e i s m o d e r n A m e r i c a n f o o d, f o c us i n g o n ve g et a b l e s p r e p a r e d i n n ew a n d i nn ovat i ve ways.

Pub li s h e r : S k y h o r s e Pub li c at i o n date: M a r c h 28 , 2 017 L a n g u a g e: En g li s h Pr i nt l e n g t h: 152 p a g e s IS B N -10: 1510714 9 3 6 IS B N -13: 978 -1510714 9 3 9 I te m We i g ht : 1. 6 p o un ds D i m e ns i o ns: 7 x 0.7 x 9. 5 i n c h e s

G o t Ru m ? No v e mb e r 2 0 2 5 - 1 9

Got Got R Rum um?? No Nove vemb mber e r 22025 0 2 5 -- 20 20

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

• •

• • •

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

•

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

•

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

•

Single Bar rels and Sec ond Aging / Finish

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

w w w.RumCentral.com G Goott Ru Rum m?? No Novveem mb ber 2025 - 21

Got Got Rum R um?? Nove November mber 2025 2025 -- 2222

Nothing announces the arrival of Fall, like the scents and flavors of Pumpkin Spice.

Here is a simple recipe to warm up your soul!

Pump kin Spic ed Rum L at t e I n g r e d i e n t s: •

1/ 2 C. St ro ng H ot C of fe e o r 2 S h ot s of Esp re s s o

•

2 C. M ilk of c hoic e, dair y o r no n - dair y

•

2 T bsp. Pumpk in Pure e (adjust to t aste)

•

2 oz. Spic e d Rum

•

1 T bsp. Sugar o r M ap le S y r up (adjust to t aste)

•

1 T bsp. Vanilla E x t r ac t

•

1/ 2 t sp. Pumpk in Pi e S pic e, p lus m o re fo r ser v ing

•

W hipp e d Cream, o pt i o nal fo r ser ving

D i r e c t i o n s: 1. Add milk, pumpk in pure e, and sugar to a s auc epan over me dium heat . S l ow ly heat t he milk unt il h ot , but do not b o il.

2. Rem ove t he s auc epan f ro m t he heat and w hisk in t he vanilla, pumpk in pi e spic e, spic e d r um and t he c of fee o r Esp re s s o. Taste and adjust w it h m o re sugar o r spic e s.

3. D ivi de t he mi x ture b et we en t wo mugs.

4. To p w it h w hipp e d c ream and a sp r ink le of pumpk in pi e spic e.

M ake s 2 ser vings

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

TH E R U M HIST O R IA N

by M arc o Pi er ini I was b o r n i n 19 5 4 i n a li t t l e tow n i n Tus c a ny (I t a ly) w h e r e I st i ll li ve. I n my yo ut h, I g ot a d e g r e e i n Phi l o s o p hy i n Fl o r e n c e a n d I st u di e d Po li t i c a l S c i e n c e i n M adr i d, b ut my r e a l p as s i o n h as a l ways b e e n H i sto r y a n d t h r o u g h H i sto r y I h ave a l ways t r i e d to un d e r st a n d t h e wo r l d, a n d m e n. Li fe b r o u g ht m e to wo r k i n to ur i s m, eve nt o r g a niz at i o n a n d vo c at i o n a l t r ai ni n g, t h e n, a lr e ady i n my f i f t i e s I di s c ove r e d r um a n d I fe ll i n l ove w i t h i t .

I h ave v i s i te d di st i ll e r i e s, m et r um p e o p l e, at te n d e d r um Fe st i va l s a n d j o i n e d t h e Rum Fa m i ly. I h ave st u di e d to o, b e c aus e Rum i s n ot o n ly a g r e at di st i ll ate, i t ’s a wo r l d.

Pr o du c e d i n s c o r e s of c o unt r i e s, by t h o us a n ds of c o m p a ni e s, w i t h a n ex t r a o r di n a r y va r i et y of a r o m as a n d f l avo r s, i t i s a f as c i n at i n g f i e l d of st u di e s. I b e g a n to un d e r st a n d s o m et hi n g a b o ut su g a r c a n e, fe r m e nt at i o n, di st i ll at i o n, a g e i n g a n d s o o n.

S o o n, I di s c ove r e d t h at r um h as a l s o a te r r i b l e a n d r i c h H i sto r y, m ad e of voya g e s a n d c o n qu e st s, b l o o d a n d swe at , i m p e r i a l f l e et s a n d r evo lut i o ns. I s o o n r e a lize d t h at t hi s H i sto r y d e s e r ve d to b e r e s e a r c h e d p r o p e r ly a n d I d e c i d e d to d evote mys e l f to i t w i t h a ll my p as s i o n a n d w i t h t h e h e lp of t h e bas i c s c h o l a r ly to o l s I h ad l e a r nt dur i n g my o l d uni ve r s i t y ye a r s.

I n 2 017 I p ub li s h e d t h e b o o k “A MERI CA N RUM – A S h o r t H i sto r y of Rum i n E a r ly A m e r i c a” I n 2 019 I b e g a n to r un a B l o g: w w w. t h e r um hi sto r i a n.c o m I n 2 0 2 0, w i t h my s o n C l au di o, I h ave p ub li s h e d a n ew b o o k “ FREN C H RUM – A H i sto r y 16 3 9 -19 0 2 ”.

I a m c ur r e nt ly d o i n g n ew r e s e a r c h o n t h e H i sto r y of Cuba n Rum.

Got Rum R um ? Nove mber 2025 - 2 4

CU B A N RUM: 28. A REC H A B A L A A f te r a few m o nt hs’ b re ak , h e re I am ag ain, t ak in g up ag ain t h e sto r y of Cuban r um f r o m w h e re we l ef t of f. We had re ac h e d t h e b e ginnin g of t h e 19 3 0 s w it h t h e e n d of Pr o hibit i o n in t h e U.S. (S e e REPE A L in t h e J une 2 0 25 i s sue), but n ow I w i ll re sum e t h e nar r at i ve f r o m a few de c ade s e ar li e r. T hi s s e r i e s of ar t i c l e s te n ds to fo c us o n B ac ar di, in par t b e c aus e of t h e o bj e c t i ve imp o r t anc e t hat B ac ar di had an d st ill has in t h e wo r l d of r um, but al s o b e c aus e, w h e re as t h e r e ar e m any s o urc e s ab o ut B ac ar di, o n t h e c o nt r ar y it i s di f f i c ult to f in d re li ab l e m ate r ial o n t h e ot h e r b r an ds. T hi s d o e s n ot m e an t hat t h ey di d n ot ex i st . T h e Cuba of t h e p e r i o d was all a f l o ur i shin g of sm all an d m e dium - s ize d r um c o mpani e s. B ut of t h e m lit t l e m o re t han t h e nam e re m ains. M o re ove r, Cuba i s li v in g a ve r y di f f i c ult s ituat i o n an d, unfo r tunate ly, I have n ot b e e n ab l e to f in d ade quate s o ur c e s.

S t i ll, I c o ul dn’t h e lp but w r ite s o m et hin g ab o ut t h e ot h e r i c o ni c Cuban r um, A re c habala, t hat i s, t h e f ami ly an d t h e c o mpany t hat inve nte d t h e m o st f am o us b r an d of Cuban r um, H avana

Club, w hi c h st i ll to day i s t h e p r ot ag o ni st of har d p o lit i c al, l e g al an d c o m m e r c i al bat t l e s o n a g l o bal s c al e.

Fo r tunate ly, I have r e c e nt ly fo un d s o m e us ef ul s o urc e s ab o ut A r e c habala.

A ny way, I have alr e ady to uc h e d o n t h e to p i c of A r e c habala’s o r i gin (S e e “ OVERC OMING T HE RUM IN FERIORIT Y C OM PLEX (A LMOST )” in t h e M ay 2 0 24 i s su e), but it d e s e r ve s to b e to l d m o re in d e pt h. I wo ul d like to st ar t w it h par t of a sh o r t an d t ast y ar t i c l e p ub li sh e d in 2 018 by t h e S pani sh, ac tually, B as que j o ur nali st A na Ve g a Pé r ez d e A r luc e a; t h e t r ans lat i o n i s m in e, w it h a lit t l e h e lp f r o m my f amily. Fo r t h e o r i ginal, h e re i s t h e link : h t t p s: // w w w.e u s k a l k u l t u r a .e u s /e u s k a r a / b e s t e e ke s a n a / j o s e - a r e c h a b a l a - e l - v i zc a i n o - q u e t r a n s f o r m o - e l - r o n - d e - c u b a - e l - c o r r e o - n?p = 8 5

“ O n S e pte mb e r 21, 18 6 2, a 15 -ye aro l d m an f r o m V izc aya lan d e d in H avana w it h t h e d e sir e to e at t h e wo r l d. It was a di f fe re nt t im e, an d 15 -ye ar- o l ds we re muc h c l eve re r t han n ow b e c aus e of hun g e r an d n e e d, s o yo u must n’ t g et to o sh o c ke d. J o s é A r e c habala A l dam a, t hi s was t h e b oy ’s nam e, had l ef t hi s nat i ve G o r d eju e la b e hin d to g et o n by hi s ow n in Cuba, sur e ly dr e amin g of e ar nin g a g o o d li v in g an d, i f at all, e ar n e n o u g h buc ks to g o bac k s o m e day an d r ai s e an i nd iano m ans i o n [I nd ianos, t hat i s, In dians – s o t h e e nr i c h e d r etur n e d immi g r ant s we r e c all e d ] to l e ave hi s v illag e r s f lab b e r g aste d. H e c r o s s e d t h e At lant i c w it h am b it i o n, but n ot eve n in hi s w il d e st dre am s c o ul d h e have t h o u g ht t hat 15 0 ye ar s late r hi s nam e wo ul d b e as s o c iate d w it h o n e of Cuba’s b e stk n ow n an d s o l d p r o duc t s: H avana C lub Rum. Yo u p r o bab ly k n ow t hat an ot h e r gre at b r an d of r um, B ac ar dí, owe s it s nam e to a B ar c e l o n e s e, an d yet t h e sto r y of H avana Club an d it s B as qu e fo un de r, muc h m o re int im ate ly c o nn e c te d to us, g o e s unn ot i c e d. N eve r ag ain! Fr o m to day we c an dr ink t h e c u ba l i b r e p r o p e r ly,

k n ow in g t hat b e hin d t hi s b r an d was t h e wo r k of a B i s c ayan c lan. A n d t r uly it was a c lan, s inc e in t h e ninete e nt h c e ntur y it was c o mm o n to e mi gr ate w it h t h e sup p o r t (an d p e r haps t h e p r o mi s e of a j o b) of s o m e re lat i ve s o r ac quaint anc e s.

T hi s was t h e c as e of J o s é A re c habala, w h o b e g an hi s Cuban adve nture in t h e shad ow of an ot h e r G o r dejue lan busine s sm an. D o min g o A l dam a, a di st ant re lat i ve of t h e yo un g J o s é, had e nr i c h e d hims e l f t hanks to t h e s lave t r ade an d t h e su g ar p lant at i o ns. B et we e n 1815 an d 1870 h e at t r ac te d to t h e C ar ib b e an i s lan d a mult itu de of c o unt r y m e n f r o m t h e B as que C o unt r y, da z zl e d by hi s p owe r. O ur p r ot ag o ni st b e g an wo r k in g in M at anz as in t h e su g ar t r ade an d t h e n, in 18 6 9, h e pas s e d to a m ar it im e ag e nc y in w hi c h an ot h e r B as qu e r o b b e r bar o n had par t i c ipat i o n, J ulián de Zuluet a. M ar qué s de Á lava, m ayo r of L a H abana an d mult ibilli o naire, in 1873 Zuluet a ap p o inte d J o s é A re c habala as re p re s e nt at i ve in hi s e st ate s in t h e ne i ghb o r in g an d f l o ur i shin g c it y of C ár de nas, “ t h e Cuban Chi c ag o”.

Ac tually, J o s é s et t l e d t h e re, m ar r i e d a Cuban wo m an nam e d C ar m e n H ur t ad o de M e n d oz a an d s ave d up to s et up hi s ow n bus ine s s in 1878 , a sm all di st i ll e r y c all e d L a V izc aya. W it h t h e B i s c ayan c o at of ar ms as a t r ade m ar k , w it h it s o ak an d it s t wo wo lve s, A re c habala b e g an to m ake li queur s, c ane b r an dy an d r um w it h t h e by - p r o duc t t hat c am e f r o m a su g ar f ac to r y al s o ow ne d by him. H i s har d wo r k an d hi s f ine n o s e fo r t r ade l e d him to qui c k ly suc c e e d an d b e c o m e o ne of t h e lar g e st m anu f ac ture r s an d ex p o r te r s o n t h e i s lan d, k n ow in g h ow to sur v i ve c yc l o ne s, revo lut i o ns, war s an d a t h o us an d ot h e r mi s fo r tune s. At t h e b e ginnin g of t h e 2 0 t h c e ntur y, J o s é A re c habala alre ady had eve r y t hin g: m o ney, f amily an d an I n dian h o us e in G o r dexo la (w hi c h c ur re nt ly h o us e s t h e Tow n H all). H o n o r ar y Pre s i de nt of t h e S pani sh c o l o ny in Cuba an d a p r o min e nt m e mb e r of t h e B as que C e nte r of H avana, h e devote d hi s fo r tune to b e aut i f y C ár de nas w it h a t h e ate r (t h e A re c habala,

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

d e m o li sh e d in 19 6 3) an d to st r o ll t hr o u gh Var ad e r o, b e r et c o c ke d.”

In C ár d e nas, B as qu e im mi g r ant s built a re al in dust r i al di st r i c t bas e d o n t h e ir c o mm o n o r i gin, as had b e e n t h e c as e of C at alan immi g r ant s in S ant i ag o, s o m e d e c ad e s e ar li e r.

A n d h e re a b r i ef r ef l e c t i o n i s in o r de r.

B ac ar dí an d A r e c habala we r e S pani sh immi g r ant s an d, like t h e m, m any ot h e r suc c e s sf ul e nt r e p r e n e ur s in Cuba. T h e b ir t h of t h e s e an d ot h e r suc c e s s f ul c o mpani e s i s n ot s o e asy to un d e r st an d, in v i ew of war s, insur r e c t i o ns, v i o l e nc e an d w i d e sp r e ad c o r r upt i o n. O n e of t h e re as o ns fo r t h e ir suc c e s s was c e r t ainly t h e st r o n g b o n d am o n g S pani sh immi g r ant s. Link t hat m ate r i alize d in t h e fo un dat i o n of a C as i n o, an as s o c i at i o n t hat b r o u g ht to g et h e r im mi g r ant s f r o m t h e s am e re gi o n an d t h e w h o l e of S pain fo r t h e p re s e r vat i o n of r e gi o nal an d nat i o nal i de nt it y, lan g uag e, c ulture an d c ui sin e etc . T h ey we r e c ultur al as s o c iat i o ns an d s o c i al m e et in g p lac e s fo r l e i sure ac t i v it i e s w it h danc e s, par t i e s, etc . at t h e s am e t im e; d e c i s i ve r e lat i o n n et wo r ks fo r bus in e s sm e n an d al s o mutual as si st anc e s o c i et i e s, of fe r in g j o b s, h o usin g an d m e di c al as s i st anc e.

L ast , but n ot l e ast , t h ey p r o m ote d t h e immi gr ant s’ par t i c ipat i o n in l o c al c i v i c li fe w it h d o nat i o n, c i v i c wo r ks, l o b by in g an d s o o n, in s o m e ways m ak in g up fo r t h e we ak n e s s of Cuban p ub li c inst itut i o ns.

S o m e c as i n o s b e c am e r i c h an d p owe r f ul, e sp e c ially in H avana, w it h p r e st i gi o us l o c at i o ns.

A s f ar as I k n ow, in t h e f ir st ad of L a V izc aya p ub li sh e d in 19 0 0, t h e f ir m p r o m ote d it s e l f as a d es ti l ería, but late r in t h e s am e ye ar t h e m ag a zin e C u ba I lus tr ada c all e d it a lam b i que. Ac c o r din g to t h e Rea l Ac a d em ia d e la Leng ua, t h e S pani sh wo r d alam b i qu e m e ans:U tens i l i o que s i r ve par a d es ti lar u na s us tanc ia vo lá ti l, c o m pues to f u ndam enta l m ente de u n r ec i p i ente par a c a l entar el líqu i d o y de u n c o ndu c to p o r el que s a l e la s us tanc ia

Got R um ? Nove mber 2025 - 2 6

des ti lada (m o re o r l e s s: A p par atus fo r di st i llin g a vo lat i l e subst anc e, c o nsi st in g m ainly of a ve s s e l fo r h e at in g t h e li qui d an d a c o n duit t hr o u gh w hi c h t h e di st i ll e d subst anc e ex it s). I t s o un ds like a t r adit i o nal Pot S t i ll, but s adly t h e wo r d i s of te n us e d fo r di st i llin g ap par atus e s in g e ne r al an d als o fo r sp ir it f ac to r i e s.

O ne of t h e c har ac te r i st i c s of t h e yo un g Cuban re pub li c i s it s c o nst ant ref l e c t i o n o n it s e l f. I n ad dit i o n to a st r o n g c ultur al an d p o lit i c al de bate, t hi s ref l e c t i o n has p r o duc e d s o m e sp l e n di d b o o ks (S e e “E L L I B R O D E C U B A 1925 ( T HE BOO K O F CU B A” in t h e J une 2 0 24 i s sue). In 1917, t h e s am e re as o ns l e d to t h e pub li c at i o n of “E l L i br o A zu l de C u ba / T he B lue B o o k of C u ba ”. It i s a re m ar kab ly g o o d wo r k , a bi lin gual b o o k in S pani sh an d En g li sh, illust r ate d w it h m any p e r i o d p h oto s, int r o duc in g t h e s o c i al, e c o n o mi c an d te c hn o l o gi c al advant ag e s of t h e i s lan d an d it s m aj o r p r ot ag o ni st s. L ar g e spac e i s devote d to c o mpani e s an d e nt re p r e n e ur s, hal f way, I t hink , b et we e n info r m at i o n an d p r o m ot i o n. It i s a b e aut i f ul o bj e c t to o, w it h t h e uni que f lavo r t hat o nly v int ag e d o c um e nt s have, but o n t h e N et it c o st s $125 0 ... I must t h e refo re b e s at i sf i e d w it h t h e En gli sh ve r s i o n of t h e ar t i c l e d e di c ate d to J o s é A re c habala A l dana. H e re ar e s o m e exc e r pt s. T h e e nt ire b o o k o nline c an b e fo un d at t hi s link : S imur g | V i st a | Lib r o a zul de Cuba = T h e b lue b o o k of Cuba. “ T h e bus ine s s was st ar te d in 1878 , w it h o ne sm all buil din g an d p o o r m ac hin e r y, but ste adi ly, day by day, it m anu f ac tur e d it s sm all quant it y of r um an d alc o h o l. A s t im e pas s e d a li ghte r was ad de d to t h e e quip m e nt an d m o re spac e p r ov i de d fo r t h e sto r ag e of t h e m o las s e s to b e us e d in t h e S t i ll. In 18 8 5 a m o de r n D i st i ll e r y was inst all e d an d busine s s b e g an o n a muc h lar g e r s c al e. T h e bus ine s s c o nt inu e d to p r o sp e r an d in 19 0 3, M r. A re c habala was ab l e to ad d an up - to - date S u g ar Ref in e r y to hi s e st ab li shm e nt , an d at t h e s am e t im e st ar t a s c h o o ne r line f r o m C ar de nas to H avana in o r de r to f ac ilit ate hi s inc r e asin g ex p o r t at i o n.”

L ate r o n, T he B lue B o o k o f C u ba de sc r ib e s t h e s ituat i o n of t h e di st i ll e r y in t h e p re s e nt , it s p r e s e nt of c o ur s e, t hat i s 1917. “ T h e p re s e nt e st ab li shm e nt , k n ow n as ‘ L a V izc aya’ c ove r s t h e fo ll ow in g de par t m e nt s: an up - to - date di st i ll e r y fo r t h e m anu f ac tur e of sp ir itu o us li qu o r s an d alc o h o l, a m o d e r n su g ar r ef in e r y, ex te ns i ve war e h o us e s fo r su g ar sto r ag e an d m o las s e s t anks, an d an exc e ll e nt sc h o o n e r an d launc h s e r v i c e.

T h e di st ill e r y c o nt ains f i ve lar g e m o de r n st ills, t wo fo r di st i llin g an d t hr e e fo r r e c t i f y in g t h e sp ir it s. It p r o duc e s o n ave r ag e t hr e e t h o us an d h o g sh e ads a m o nt h, of w hi c h t h e g r e ate r par t i s ex p o r te d, (m ainly to Eur o p e), En g lan d an d Fr anc e al o ne t ak in g im m e ns e ship m e nt s.

T h e su g ar ref in e r y p r o duc e s t wo hun dre d an d f i f t y bar re l s of w hite su g ar a day, t h e m aj o r it y of w hi c h i s c o nsum e d l o c ally an d in H avana. T h e war e h o us e s fo r su g ar sto r ag e are num e r o us an d ex te ns i ve an d o ne imm e ns e war e h o us e i s us e d o nly fo r t h e giant m o las s e s t anks t hat h o l d t h e m o las s e s to b e us e d in t h e D i st i ll e r y.”

D o n J o s é al ways r e m ain e d ve r y c l o s e to hi s nat i ve lan d an d r etur n e d, as s o o n as hi s e c o n o mi c suc c e s s in Cuba m ad e it p o s sib l e to d o s o, w it h hi s h e ad hi g h, in a lar g e an d p re st i gi o us h o us e. “ M r A re c habala has m any c o m m e r c i al an d f inanc ial inte r e st s … H i s palat i al re si d e nc e, ‘ V illa C ar m e n’, o n t h e Pas e o de las Q uint as, i s o n e of t h e lar g e st an d m o st b e aut i f ul in C ar d e nas. H e al s o ow ns a sp l e n di d r e s i d e nc e in G o r d ejue la, V izc aya, hi s nat i ve h o m e in S pain. T h e re, h e an d hi s w i fe sp e n d t h e ir sum m e r s, in c o mpany w it h t h e ir dau g hte r M e r c e d e s, w h o s e h o m e i s in t hat c it y. B e s i d e s t h e s e t wo m ag ni f i c e nt h o m e s, t h ey ar e t h e ow n e r s of a c har m in g c hal et in b re ez y, p i c ture s qu e Var ad e r o.” H e wo ul d di e in 19 2 3 w it h o ut s e e in g hi s b e st- k n ow n l e g ac y, H avana C lub.

T h e sp e e d of it s gr ow t h i s imp re s s i ve: fo un de d in 1878 , in 1911 it was alre ady ab l e to f inanc e t h e Te at r o de C ár de nas.

T h e n t h e re we re m any pub li c wo r ks, t h e t r ans fo r m at i o n in 19 21 of t h e c o mpany into a j o int- sto c k c o mpany: JAS A , J o s é A re c habala S o c i e dad A n o nim a. T h e re fo ll owe d f ur t h e r gr ow t h an d di ve r s i f i c at i o n of p r o duc t i o n: su g ar, r um, alc o h o l fo r m e di c al us e an d as h o us e h o l d f ue l, an d m any ot h e r p r o duc t s. It s c at al o gue inc lu de d di f fe re nt r ums suc h as A re c ha, C aña 19 2 0, H abanit a, D o ub l o o n, B uc ane r o an d Tre s A r b o lito s. I n ad dit i o n, it imp o r te d s o m e fo re i gn sp ir it s an d ot h e r t hin g s. A ll t hi s gr ow t h hap p e ne d de sp ite t wo devast at in g hur r i c ane s, 18 8 8 an d 19 3 3 .

P OST SC RI P T UM A lit t l e Rum H i sto r y ne r ds di gre s s i o n.

M y a T HE Q UEST FOR Q UA LIT Y, A p r i l 2 0 2 3, p r o mpte d s o m e inte re st in g o bs e r vat i o ns by R i c har d N i c h o ls o n, M at t Pi et rek an d A n drew N i c h o lls in t h e FB gr o up RUM HISTORY, o n t h e re lat i o n b et we e n Pot an d C o lumn S t i lls in Cuban r um. We k new t hat in 18 32 s o m e c o nt inu o us st ill s we re alre ady o p e r at in g in Cuba (S e e I N G EN I O S A ND T HE C ON TINUOUS STILL , M arc h 2 0 2 3), an d C ar de nas was a m o de r n tow n, but we had n o inc o nt r ove r t ib l e ev i de nc e.

N ow t h e re i s g o o d news: I have just re c e i ve d a gre at b o o k w r it te n by a de s c e n de nt of t h e A re c habala f amily an d by a re n ow ne d hi sto r ian: M aría V i c to r ia A re c habala Fe r nán dez an d A nto nío S ant am aría G arcía “A r ec haba la A zú c ar y R o n ” 2 0 2 3 . It i s f ull of f amily sto r i e s, p e r i o d p h oto s, d o c um e nt s an d s e minal info r m at i o n bas e d o n a r i c h an d r are bib li o gr ap hy. I have o nly just b e gun to ex p l o re it , we’ll s e e. A n d w hil e we’re at it , R i c har d, I have re ad yo u’ll b e pub li shin g yo ur b o o k ! Pl e as e ke e p m e p o ste d.

M arc o Pi e r ini

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

Got Got Rum R um?? Nove November mber 2025 2025 -- 228 8

The Ru m L ab orator y Presented by

Jo in u s a s we exp lo re t h e wo r l d of r u m sp ic e s and f l avo r s!

I n t hi s se r i e s you w ill l ea r n to f l avo r your ow n Rum s and to c reat e your ow n Liqu eur s and Crea m s.

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

The Rum Universit y ® Laborator y Presents

making your own

Cinnamon Rum Liqueur

Ci nn a m o n i s a s p i c e o bt ai n e d f r o m t h e i nn e r ba r k of s eve r a l t r e e s f r o m t h e g e nus C i n na m o mu m. Ci nn a m o n ba r k i s us e d as a s p i c e. I t i s p r i n c i p a lly e m p l oye d i n c o o ke r y as a c o n di m e nt a n d f l avo ur i n g m ate r i a l.

I t i s us e d i n t h e p r e p a r at i o n of c h o c o l ate, e s p e c i a lly i n M ex i c o, w hi c h i s t h e m ai n i m p o r te r of c i nn a m o n. I t i s a l s o us e d i n m a ny d e s s e r t r e c i p e s, su c h as a p p l e p i e, d o u g hnut s, a n d c i nn a m o n b uns as we ll as s p i c y c a n di e s, c of fe e, te a, h ot c o c o a, a n d li qu e ur s.

Ingredients • • • • • •

Got Rum R um ? Nove mber 2025 - 3 0

4 B a g s C e l e st i a l S e as o ni n g s B e n g a l S p i c e Te a ( T M) 2 C. Wate r 1/ 2 lb Re d H ot s (c i nn a m o n - f l avo r e d c a n di e s) 1 t s p G r o un d C aya nn e Pe p p e r 1 C. O ve r Pr o of Rum (151- Pr o of ) Re d Fo o d C o l o r i n g

Procedure C o m b i n e wate r, te a ba g s a n d c aya nn e i n s au c e p a n. B r i n g to a b o i l ove r m e di um hi g h h e at a n d b o i l f o r 2 m i nute s. Re m ove f r o m h e at a n d r e m ove t h e te a ba g s. Ad d t h e Re d H ot s c a n di e s a n d st i r t h e m i n t h e “ te a” unt i l f ully di s s o l ve d. A ll ow t h e m i x t ur e to c o o l d ow n a n d t r a ns fe r i t i nto a 1- qu a r t c o nt ai n e r. Ad d t h e ove r p r o of r um a n d 4 to 8 dr o p s of f o o d c o l o r i n g, to ac hi eve yo ur d e s s i r e d c o l o r l eve l. C ove r t h e c o nt ai n e r a n d a ll ow a ll t h e f l avo r s to m a r r y f o r at l e ast 1 m o nt h.

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

Got R Rum? um ? Nove mber 2025 - 3 2

RUM

And The Environment

ACTION ITEMS November’s Action Item Is . . .

Spend More Time In Nature According to numerous ar ticles, including one from Springer Nture ( ht t p s: // w w w. n a t u r e.c o m /a r t i c l e s /s r e p2 8 5 51), s o m e o f t h e b e n ef i t s o f s p e n d i n g t i m e i n n a t u r a l h a b i t at s i n c l u d e: •

Re d u c e d b l o o d p r e s s u r e

•

Re d u c e d r i s k o f m o r t a l i t y f r o m c a r d i ova s c u l a r d i s e a s e, a n d

•

A n i m p r ove d m o o d

A c c o r d i n g t o a r e s e a r c h a r t i c l e f r o m T h e U n i ve r s i t y o f Q u e e n s l a n d, i f p e o p l e s p e nt j u s t h a l f a n h o u r i n t h e i r l o c a l p a r k e a c h we e k , c a s e s o f d e p r e s s i o n c o u l d d e c r e a s e by 7 %( ht t p s: //n ew s .u q.e d u. a u / 2 016 - 0 6 -24 - d o s e - n a t u r e - j u s t - w h at - d o c t o r- o r d e r e d).

U Q C EED r e s e a r c h e r A s s o c i ate P r o f e s s o r R i c h a r d Fu l l e r s a i d t h e r e s e a r c h c o u l d t r a n s f o r m t h e way p e o p l e v i ewe d u r b a n p a r ks . “ We’ ve k n o w n f o r a l o n g t i m e t h at v i s i t i n g p a r ks i s g o o d f o r o u r h e a l t h, b u t we a r e n o w b e g i n n i n g t o e s t a b l i s h ex a c t l y h o w m u c h t i m e we n e e d t o s p e n d i n p a r ks t o g a i n t h e s e b e n ef i t s ,” h e s a i d. “ We h ave s p e c i f i c ev i d e n c e t h at we n e e d r e g u l a r v i s i t s o f at l e a s t h a l f a n h o u r t o e n s u r e we g et t h e s e b e n ef i t s .” “ O u r c h i l d r e n e s p e c i a l l y b e n ef i t f r o m s p e n d i n g m o r e t i m e o u td o o r s .

K i d s w h o g r o w u p ex p e r i e n c i n g n at u r a l e nv i r o n m e nt s m ay b e n ef i t d eve l o p m e nt a l l y a n d h ave a h e i g hte n e d e nv i r o n m e nt a l awa r e n e s s a s a d u l t s t h a n t h o s e w h o d o n’ t .”

A s yo u’ ve s e e n t h r o u g h o u t t h i s s e r i e s o f a r t i c l e s , t h e r e a r e p l e nt y o f s i m p l e, c o s t - f r e e way s yo u c a n c o nt r i b u te t o a m o r e s u s t a i n a b l e p l a n et a n d /o r a b et te r h e a l t h. I t d o e s n’ t m at te r w h et h e r yo u d e c i d e t o t a ke o n s o m et h i n g p e r s o n a l l y, l i ke i nve s t i n g i n a r e u s a b l e c o f f e e c u p, o r a s a h o u s e h o l d t h r o u g h p l a nt i n g a n at i ve t r e e o r c o m p o s t i n g. N o m at te r h o w s m a l l t h e h a b i t m ay s e e m , i t c o m p o u n d s ove r t i m e i nt o s o m et h i n g h u g e l y b e n ef i c i a l. B y a d o pt i n g t h e s e r e s o l u t i o n s , yo u’l l b e a l i g n i n g yo u r p e r s o n a l g r o w t h w i t h e nv i r o n m e nt a l r e s p o n s i b i l i t y, a n d c o nt r i b u t i n g t o a m o r e s u s t a i n a b l e l i f e s t y l e.

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

R u m i n t h e new s

by M ike Kun et ka

HU R R ICA N E M E LISSA HITS JA M AICA

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 2025 - 3 4

A s yo u p r o b a b l y k n o w, H u r r i c a n e M e l i s s a c r o s s e d t h e i s l a n d o f J a m a i c a l a s t m o nt h a s a C l a s s 5 m o n s te r, t h e b i g g e s t s t o r m t h ey h ave eve r s e e n.

As I type this, pictures and videos online show h e a r t b r e a k i n g d e s t r u c t i o n; 70 % o f t h e i s l a n d d o e s n o t h ave p o we r a n d c e l l p h o n e c ove r a g e i s l i m i te d. T h e eye o f t h e s t o r m c r o s s e d we s t e r n J a m a i c a w h e r e m o s t o f o u r b e l ove d r u m d i s t i l l e r i e s a r e l o c a te d. S eve r a l d i s t i l l e r i e s h ave r e p o r te d m i n o r d a m a g e, b u t I h ave n o t s e e n a ny t h i n g yet o n L o n g Po n d a n d C l a r e n d o n.

N o w o r d f r o m A p p l et o n E s t a te, w h i c h i s i n S t .

El i z a b et h Pa r i s h, o n e o f t h e h a r d e s t h i t a r e a s .

Wo r t hy Pa r k p o s te d t h ey h a d n o s t r u c t u r a l d a m a g e a n d t h e i r s t a f f we r e s a f e. B y t h e t i m e t h i s m a g a z i n e i s p u b l i s h e d, I a m s u r e we w i l l k n o w m u c h m o r e.

We d o k n o w t h a t J a m a i c a h a s b e e n d e a l t a d eva s t a t i n g b l o w. I f yo u a r e a b l e, p l e a s e c o n s i d e r c o nt r i b u t i n g t o t h e r e l i ef a n d r e c ove r y ef f o r t s . To m a ke s u r e m o n i e s g o w h e r e t h ey a r e m o s t n e e d e d, t h e f o l ks a t Wo r t hy Pa r k h ave s u g g e s t e d t h e f o l l o w i n g o r g a n i z a t i o n s: T h e A m e r i c a n Fr i e n d s o f J a m a i c a ht t p: // w w w.t h e a f j.o r g /

Fo o d Fo r t h e Po o r – J a m a i c a ht t p s: // f o o d f o r t h e p o o r j a .o r g / i n d ex . p h p J a m a i c a G ove r n m e nt S u p p o r t ht t p s: // w w w. s u p p o r t j a m a i c a .g ov. j m / G l o b a l Em p o we r m e nt M i s s i o n ht t p s: // w w w.g l o b a l e m p o we r m e nt m i s s i o n.o r g / I w o u l d a l s o a d d Wo r l d C e nt r a l K i tc h e n. A s i n p r ev i o u s h u r r i c a n e s , C h ef J o s é A n d r é s i s w o r k i n g w i t h l o c a l r e s t a u r a nt s , c h ef s a n d c o o ks t o s e r ve t h o u s a n d s o f m e a l s eve r y d ay t o t h e h o m e l e s s a n d h u n g r y. Wo r l d C e nt r a l K i tc h e n ht t p s: // wc k .o r g /e n - u s /r e l i ef /m e l i s s a -2 5 P O N CH E K U B A L a s t m o nt h, Po n c h e Ku b a , t h e i c o n i c C a r i b b e a n r u m c r e a m l i q u e u r e s t a b l i s h e d i n 19 42 by D o n J a i m e A .

J. S p r o c k , u nve i l e d r ef r e s h e d p a c k a g i n g i n s e l e c t m a r ket s . W h i l e t h e l o o k evo l ve s , t h e b e l ove d o r i g i n a l r e c i p e r e m a i n s u n c h a n g e d, c o nt i n u i n g a l e g a c y o f m o r e t h a n 70 ye a r s o f c r a f t s m a n s h i p. T h e n ew d e s i g n r ef l e c t s Po n c h e Ku b a’s c o m m i t m e nt t o s t ay i n g r e l eva nt t o c o n s u m e r s w h i l e r e d u c i n g e nv i r o n m e nt a l i m p a c t . B o t h t h e b o t t l e a n d l a b e l h ave b e e n r e i m a g i n e d w i t h a m o d e r n l e n s . T h e u p d a te d 70 0 m l b o t t l e r et a i n s i t s e l e g a nt s i l h o u et t e w h i l e a c h i ev i n g a n 8 0 g we i g ht r e d u c t i o n (f r o m 6 3 0 g t o 5 5 0 g), r e s u l t i n g i n a s i g n i f i c a nt 24. 4% d e c r e a s e i n C O 2 e m i s s i o n s p e r c a s e (f r o m 13 . 6 kg t o 10. 3 kg C O 2 e q /c s t d). T h e n ew l a b e l b l e n d s n a t i ve C a r i b b e a n b o t a n i c a l e l e m e nt s w i t h t h e b r a n d ’s b o l d s i g n a t u r e r e d, r ef r e s h e d w i t h c o nte m p o r a r y d e s i g n c u e s . T h e r e s u l t i s a v i b r a nt , f e s t i ve a e s t h et i c t h a t c a pt u r e s t h e p r o u d, p a s s i o n a te m e l t i n g - p o t c u l t u r e o f t h e C a r i b b e a n. “ Po n c h e Ku b a’s r ef r e s h e d p a c k a g i n g i s a n a t u r a l evo l u t i o n f o r t h e b r a n d, o n e t h a t c e l e b r a te s o u r C a r i b b e a n r o o t s , e n h a n c e s o u r p r e m i u m c r e d e nt i a l s , a n d a d va n c e s o u r c o m m i t m e nt t o s u s t a i n a b i l i t y, a l l w h i l e p r e s e r v i n g t h e r e c i p e o u r c o n s u m e r s k n o w a n d l ove,” s a i d A nt o i n e C o u v r e u r, M o u nt G ay D i s t i l l e r i e s M a n a g i n g D i r e c t o r.

T h e c h e r i s h e d Po n c h e Ku b a l i q u i d r e m a i n s u n c h a n g e d: a c r e a my, t h i c k r u m l i q u e u r w i t h r i c h, s we et n o te s , a l i g ht l y s p i c e d a r o m a , a n d a p e r f e c t l y b a l a n c e d t a s te r o o te d i n t r a d i t i o n a l f a m i l y - s t y l e p o n c h e s . C r a f te d w i t h s avo i r- f a i r e a t M o u nt G ay D i s t i l l e r i e s i n B a r b a d o s a n d b o t t l e d a t 9 % A BV, i t i s ve r s a t i l e e n o u g h t o b e e n j oye d n e a t , o n t h e r o c ks , o r a s t h e b a s e f o r i n d u l g e nt c o c k t a i l s . Po n c h e Ku b a 70 0 m l w i l l r o l l o u t i n t h e U n i te d S t a te s t h i s N ove m b e r a n d i n o t h e r key m a r ket s s t a r t i n g t h i s m o nt h: t h e C a r i b b e a n (O c t o b e r 2 0 2 5), t h e N et h e r l a n d s ( Fe b r u a r y 2 0 2 6), a n d t h e D o m i n i c a n Re p u b l i c (S e pte m b e r 2 0 2 6). ht t p s: // w w w. m o u nt g ay r u m .c o m /.

B R UGAL Fo r f i ve g e n e r a t i o n s , t h e B r u g a l f a m i l y h a s b e e n d evo t e d t o c r a f t i n g f i n e r u m a n d n o w B r u g a l i s e nte r i n g a n ew c r e a t i ve c h a pte r w i t h a n ew b r a n d c a m p a i g n. A t t h e h e a r t o f t h i s c a m p a i g n i s a s i m p l e yet p o we r f u l m e s s a g e: “ Pa s s i o n i s w h a t s et s u s a p a r t , a n d p a s s i o n i s w h a t b r i n g s u s t o g et h e r.” T h r o u g h s t r i k i n g v i s u a l s t h a t r ef l e c t a d e e p c o m m i t m e nt t o r u m

m a s t e r y, t h i s c a m p a i g n c e l e b r a te s t h e p a s s i o n t h a t h a s g u i d e d B r u g a l ’s h a n d s a n d h e a r t s s i n c e 18 8 8 , s et t i n g B r u g a l a p a r t , o n e b o t t l e a t a t i m e. “ I n eve r y c a s k , t h e r e i s a s t o r y, a n d we h o p e t o s h a r e o u r s , o u r p a s s i o n f o r r u m , w i t h t h e w o r l d,” 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 , B r u g a l ’s Fi f t h - G e n e r a t i o n Ru m M a s te r a n d s e c o n d - g r e a t g r a n d d a u g hte r o f B r u g a l ’s f o u n d e r A n d r e s B r u g a l. “ I ’m i n s p i r e d by my f a m i l y o f Ru m M a s t e r s w h o c a m e b ef o r e m e, a n d t o g et h e r o u r p a s s i o n f o r o u r c r a f t e n s u r e s t h a t eve r y b l e n d i s a c a r ef u l c o m p o s i t i o n o f t h e f i n e s t h a n d - p i c ke d c a s ks a n d a g e d r u m s , b a l a n c e d t o p e r f e c t i o n. O u r r u m i s m o r e t h a n j u s t a s p i r i t , i t ’s a b o n d s h a r e d b et we e n f a m i l y, M a e s t r o s a n d c o m m u n i t y. Eve r y b o t t l e i s a s t o r y o f u n i t y, d e d i c a t i o n a n d c a r e t h a t ’s m e a nt t o b e e n j oye d t o g et h e r.” T h e c a m p a i g n l a u n c h e d l a s t m o nt h i n t h e U. S . w i t h a b o l d, m u l t i c h a n n e l s t r a te g y d e s i g n e d t o m a x i m i ze v i s i b i l i t y a n d d r i ve d e e p c o n s u m e r e n g a g e m e nt . “ B r u g a l i s so much more than rum. It is a family business, i t i s a c o m m i t m e nt t o l e g a c y, a n d r u m m a s te r y, a d d s G r e g o r y C oz zo l i n o, M a r ket i n g D i r e c t o r o f B r e a k t h r o u g h B r a n d s a t Ed r i n g t o n. “ T h i s c a m p a i g n a l l o w s u s t o s h a r e w i t h t h e w o r l d w h a t s et s B r u g a l a p a r t .” ht t p s: // w w w. b r u g a l - r u m .c o m /e n - u s M O U N T GAY M o u nt G ay, t h e Wo r l d ’s o l d e s t r u n n i n g r u m d i s t i l l e r y w i t h a l e g a c y s p a n n i n g ove r 3 2 0 ye a r s , a n n o u n c e d the release of the third and four th editions of its exc e pt i o n a l S i n g l e E s t a t e S e r i e s, 2 5 _ 0 3 _V t 2 4 CF a n d 2 5 _ 0 4 _V t 19 d p. C r a f te d by M a s t e r B l e n d e r Tr u d i a n n B r a n ke r, t h i s u n i q u e d u a l l a u n c h c o nt i n u e s a n d ex p a n d s t h e te r r o i r d r i ve n s e r i e s , p r e s e nt i n g t w o d i s t i n c t yet c o m p l e m e nt a r y ex p r e s s i o n s b o r n f r o m M o u nt G ay E s t a te s u g a r c a n e h a r ve s t s i n S t L u c y, B a r b a d o s . T h i s t i m e, s h e d e c i d e d t o c a pt u r e t h e 2 0 24 h a r ve s t w i t h e d i t i o n 2 5 _ 0 3 _ V t 2 4 CF, a n d t h e 2 019 h a r ve s t w i t h e d i t i o n 2 5 _ 0 4 _ V t 19 d p. “T h es e t wo n ew a d d i t i o ns t o o u r S i n g l e Es t a t e S e r i es a r e a m as t e r c l as s i n c o n t r as t a n d c o m p l e m e n t a r i t y. 2 5 _ 0 3 i s t h e f i r s t u n a g e d r u m o f t h e S e r i es , w h i l e 2 5 _ 0 4 i s m a tu r e d f o r f i ve ye a r s i n A m e r i c a n o a k ex- b o u r b o n b a r r e l s . M o r e ove r, 2 5 _ 0 3 i s a 10 0 % C o f f ey S t i l l d i s t i l l e d r u m , w h i l e 2 5 _ 0 4 i s a 10 0 % d o u b l e p o t d i s t i l l e d r u m . T h i s ye a r, 2 0 2 5 , p r es e n ts t h e f as c i n a t i n g o p p o r tu n i t y t o ex p e r i e n c e t h e i r t wo d i f f e r e n t p e r s p e c t i ves o f M o u n t G ay ’s h e r i t a g e a n d t e r r o i r s i d e - by - s i d e. ” Tr u d i a n n B r a n ke r, M o u nt G ay M a s te r B l e n d e r.

• M o u n t G ay S i n g l e E s t a t e S e r i e s 2 5 _ 0 3 wa s c r e a te d u s i n g 10 0 % m o l a s s e s c r e a te d f r o m s u g a r c a n e s g r o w n a t t h e M o u nt G ay E s t a te i n S t L u c y, B a r b a d o s . S p e a k i n g a t a l a u n c h eve nt f o r t h e n ew ex p r e s s i o n s , B r a n ke r ex p l a i n e d t h a t 2 5 _ 0 3 i s t h e f i r s t i n t h e S i n g l e E s t a te s e r i e s w h e r e s h e wa s a b l e t o c o nve r t t h e s u g a r c a n e t o m o l a s s e s i n - h o u s e b ef o r e p r o c e e d i n g w i t h f e r m e nt a t i o n. “ T h i s w o u l d b e o u r f i r s t r e l e a s e w h e r e we’ ve m o n i t o r e d w h a t g o e s i nt o t h e

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

s u g a r c a n e. I t r e a l l y c e m e nte d t h e c r a f t s m a n s h i p t h a t ex i s t s a t M o u nt G ay i n - h o u s e, a n d t h e f i n g e r p r i nt o f eve r y s i n g l e p e r s o n i n t h e d i s t i l l e r y i s i n eve r y b o t t l e o f S i n g l e E s t a te” s h e s a i d.

U s i n g p r o p r i et a r y ye a s t c u l t i va te d f r o m t h e M o u nt G ay E s t a te, t h e m o l a s s e s wa s f e r m e nt e d f o r 9 d ay s , w h i c h l e d t o a s e c o n d a r y f e r m e nt a t i o n. I t wa s t h e d i s t i l l e d i n t h e r a r e 10 0 % c o p p e r C o f f ey S t i l l, o n e o u t o f t w o r e m a i n i n g f u n c t i o n i n g C o f f ey S t i l l s i n t h e e nt i r e w o r l d. Re c o m m i s s i o n e d a t t h e M o u nt G ay d i s t i l l e r y o n l y i n 2 019, t h e C o f f ey S t i l l a n d i t s 19 t h c e nt u r y o r i g i n b r i d g e t h e g a p b et we e n h i s t o r y a n d m o d e r n i t y. T h e r u m i s t r a n s p a r e nt a n d b o t t l e d a t 4 8% A BV. • M o u n t G ay S i n g l e E s t a t e S e r i e s 2 5 _ 0 4 wa s c r e a te d u s i n g 10 0 % m o l a s s e s c r e a te d i n 2 019 f r o m s u g a r c a n e s g r o w n a t t h e M o u nt G ay E s t a te i n S t L u c y, B a r b a d o s a n d p r o c e s s e d at a local sugarcane factor y on the island to m a ke a s p e c i a l i ze d m o l a s s e s f o r M o u nt G ay.

T h e m o l a s s e s h a d a ve r y h i g h s u g a r c o nt e nt ( 72 %). L i ke t h e 2 5 _ 0 3 , i t wa s f e r m e nte d u s i n g t h e i r p r o p r i et a r y ye a s t f o r 9 d ay s a n d t h e n i n a s e c o n d a r y f e r m e nt a t i o n.

• M o u n t G ay S i n g l e E s t a t e S e r i e s 2 5 _ 0 4 _V t 19 d p is a blend of t wo distinct pot still distillations c o m b i n e d i nt o o n e s i n g u l a r ex p r e s s i o n, m a k i n g i t a 10 0 % d o u b l e p o t d i s t i l l e d r u m . T h e b l e n d m a t u r e d f o r f i ve ye a r s i n A m e r i c a n o a k (Q u e r c u s A l b a) ex- b o u r b o n b a r r e l s , a l l o w i n g t h e f l avo r o f t h e r u m a n d i t s u n i q u e te r r o i r t o s h i n e. I t i s b o t t l e d a t 5 5% A BV. Fo r a m o r e c o m p l ete d e s c r i pt i o n o f t h e s e t w o r u m s a n d h o w t h ey we r e m a d e, c h e c k o u t t h e i r ve r y i n f o r m a t i ve we b s i t e: ht t p s: // w w w. m o u nt g ay r u m .c o m / A N G O STU R A L a s t m o nt h, A n g o s t u r a a n n o u n c e d t h a t ef f e c t i ve O c t o b e r 17, t h e r e w o u l d b e p r i c e a d j u s t m e nt s t o their locally manufactured rums. This follows the G ove r n m e nt ’s r e c e nt l y a n n o u n c e d i n c r e a s e i n exc i s e d u t y o n r u m a n d s p i r i t s , w h i c h t o o k i m m e d i a te ef f e c t a s p a r t o f t h e 2 0 2 5 / 2 0 2 6 N a t i o n a l B u d g et .

A s a r e s p o n s i b l e c o r p o r a te c i t i ze n w i t h m o r e t h a n 2 0 0 ye a r s o f h e r i t a g e i n Tr i n i d a d a n d To b a g o, A n g o s t u r a ® f u l l y s u p p o r t s t h e G ove r n m e nt ’s ef f o r t s to strengthen fiscal sustainability and national d eve l o p m e nt . T h ey we nt o n t o s t a te t h a t ove r t h e p a s t s eve r a l ye a r s , A n g o s t u r a ® h a s a b s o r b e d i n c r e a s e s i n i n p u t c o s t s t h r o u g h i m p r ove d p r o d u c t i v i t y, e n e r g y ef f i c i e n c y a n d i n n ova t i o n t o m i n i m i ze a ny i m p a c t o n t h e i r c o n s u m e r s . H o weve r, t h i s r e c e nt i n c r e a s e i n exc i s e d u t y n o w r e q u i r e s p r i c e a d j u s t m e nt s t o e n s u r e b u s i n e s s c o nt i n u i t y a n d t h e c o nt i n u e d e m p l oy m e nt o f t h e i r w o r k f o r c e o f ove r 5 37 c i t i ze n s .

A n g o s t u r a ® r e m a i n s d e e p l y c o m m i t te d t o m a i nt a i n i n g t h e w o r l d - c l a s s q u a l i t y o f t h e i r r u m s a n d b i t te r s , s u p p o r t i n g t h e i r l o c a l e c o n o my a n d s u p p l y c h a i n, a n d p r o m o t i n g Tr i n i d a d a n d To b a g o’s b r a n d s i n ove r 170 i nte r n a t i o n a l m a r ket s . I n o t h e r n ew s , A n g o s t u r a a n n o u n c e d t h e a p p o i nt m e nt o f I a n Fo r b e s a s t h e a c t i n g C EO o f A n g o s t u r a H o l d i n g s L i m i t e d. I a n wa s

Got R um ? Nove mber 2025 - 3 6

a p p o i nte d t o a c t a s t h e C h i ef E xe c u t i ve O f f i c e r (C EO) f o r A n g o s t u r a H o l d i n g s L i m i t e d a n d i t s s u b s i d i a r i e s w i t h i m m e d i a te ef f e c t f r o m O c t o b e r 01, 2 0 2 5 , f o r a p e r i o d o f s i x (6) m o nt h s , i n a d d i t i o n t o h i s s u b s t a nt i ve d u t i e s a s C h i ef O p e r a t i n g O f f i c e r (C OO). P r i o r t o t h i s o c c a s i o n, h e wa s a p p o i nt e d t o a c t a s C EO i n S e pte m b e r 2 0 2 0, a p o s i t i o n h e h e l d u nt i l J a n u a r y 2 0 2 3 . A d d i t i o n a l l y, h e wa s f i r s t a p p o i nte d t o a c t a s C EO f r o m A p r i l t o D e c e m b e r 2 019. I a n h o l d s a n MS C Fo o d, S c i e n c e & Te c h n o l o g y f r o m t h e U n i ve r s i t y o f t h e We s t I n d i e s a n d B S C C h e m i s t r y a n d B i o - C h e m i s t r y. H e a t t a i n e d h i s M B A c e r t i f i c a t i o n (w i t h D i s t i n c t i o n) a t t h e A r t h u r L o k J a c k G r a d u a te S c h o o l o f B u s i n e s s , w h e r e h e a l s o e a r n e d t h e B e s t S t u d e nt Awa r d 2 0 07. H e i s a l s o a c e r t i f i e d D i s t i l l e r h av i n g e a r n e d h i s d i p l o m a i n 2 0 2 5 f r o m t h e C h a r te r e d I n s t i t u te o f B r ew i n g a n d D i s t i l l i n g (C I B D) w h e r e h e i s a l s o a p r o f e s s i o n a l m e m b e r. T h i s s e r ve s a s a t e s t a m e nt t o h i s ex p e r t i s e, d e d i c a t i o n, a n d p r o f e s s i o n a l exc e l l e n c e i n s p i r i t s m a n u f a c t u r i n g , t h e r e by r o u n d i n g o f f a n exc l u s i ve c a r e e r i n t h e a l c o h o l i c d r i n ks i n d u s t r y. ht t p s: //a n g o s t u r a .c o m / R U M C O N S O R TIU M 2 0 2 5 I n c e l e b r a t i o n o f Q u e e n s l a n d Ru m D ay l a s t m o nt h, the Beenleigh Distiller y once again joined forces w i t h s o m e o f t h e s t a te’s m o s t i c o n i c d i s t i l l e r i e s , Bundaberg, Nil Despersndum, Kalki Moon and B u r d e k i n Ru m , t o c r a f t t h e Ru m C o n s o r t i u m’s exc l u s i ve 2 0 2 5 r e l e a s e. T h i s r e m a r k a b l e b l e n d u n i t e s t h e f i n e s t a g e d r u m s f r o m a l l f i ve d i s t i l l e r i e s , r a n g i n g f r o m 2 t o 12 ye a r s o l d, c a pt u r i n g t h e b o l d c h a r a c t e r a n d c r a f t o f Q u e e n s l a n d r u m i n eve r y d r o p. I t i s a t r u e ex p r e s s i o n o f c o l l a b o r a t i o n, c r a f t s m a n s h i p a n d t h e s p i r i t o f t h e S u n s h i n e S t a te o f Australia.

S i n c e 19 0 6 “ Q u e e n s l a n d Ru m” i s d ef i n e d by A u s t r a l i a n l aw a s a s p i r i t o f a t l e a s t 37 % A BV o bt a i n e d by t h e d i s t i l l a t i o n i n Q u e e n s l a n d a n d m a t u r a t i o n i n Q u e e n s l a n d by s t o r a g e i n w o o d f o r a t l e a s t 2 ye a r s o f a f e r m e nte d l i q u o r d e r i ve d f r o m t h e p r o d u c t s o f s u g a r c a n e, b e i n g d i s t i l l a t i o n c a r r i e d o u t i n s u c h a m a n n e r t h a t t h e s p i r i t p o s s e s s e s t h e t a s t e, aroma and other characteristics generally attributed t o r u m . Q u e e n s l a n d Ru m i s m o s t c o m m o n l y m a d e from molasses but can also be made from sugarcane j u i c e, s u g a r c a n e sy r u p a n d s u g a r. 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: // w w w. b u n d a b e r g r u m .c o m . a u / ht t p s: // b u r d e k i n 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 /p r o d u c t - c a t e g o r y/s p i r i t s /r u m / R HU M SAI N T JA M E S T h i s ye a r i s t h e 2 6 0 t h a n n i ve r s a r y o f t h e f o u n d i n g o n S a i nt S a m e s . S i n c e 176 5 , S a i nt J a m e s h a s b e e n making rhum agricole using pure sugarcane juice f r o m i t s o w n p l a nt a t i o n s . Pe r p et u a t i n g t r a d i t i o n a l m et h o d s o f d i s t i l l a t i o n a n d a g i n g , S a i nt J a m e s i s c e r t i f i e d A .O.C M a r t i n i q u e a n d i s a l e a d e r i n t h e r h u m a g r i c o l e c a te g o r y. T h e ye a r h a s b e e n f i l l e d

w i t h c e l e b r a t i o n s a n d c o m p et i t i o n s . T h e h i g h l i g ht o f t h e a n n i ve r s a r y w i l l b e t h e r e l e a s e o f C u ve e 2 6 0.

Spirits Business repor ts that it will be craf ted from s i x d i s t i n c t v i nt a g e s , w i t h e a c h v i nt a g e s e l e c te d w i t h p r e c i s i o n, a n d a l l d r aw n f r o m s i n g l e c a s ks a n d c a r ef u l l y a g e d b a r r e l s . T h e c o m b i n a t i o n o f v i nt a g e s f r o m 19 97, 19 9 8 , 2 0 01, 2 0 0 4, 2 0 0 6 a n d 2 0 0 9 h a s s u b s e q u e nt l y c r e a te d a b l e n d t h a t s h o wc a s e s b o t h t h e u n i q u e i d e nt i t y o f e a c h h a r ve s t a n d t h e u n m i s t a k a b l e s t y l e o f S a i nt J a m e s r h u m . T h e 19 97 v i nt a g e, a g e d ove r t h e c o u r s e o f 18 ye a r s i n American oak barrels, brings candied citrus, rancio a n d c i g a r b ox n o t e s , w h i l e t h e 19 9 8 , a 16 - ye a ro l d w i t h n o te s o f r i c h s p i c e s , f r u i t a n d s i l k y o a k t a n n i n s , a d d s r e m a r k a b l e b a l a n c e. T h e d r y h a r ve s t o f 2 0 01 h i g h l i g ht s d r i e d f r u i t a n d s t r o n g t o a s te d o a k , w h i l e 2 0 0 4’s l o w y i e l d b r i n g s i nt e n s i t y w i t h r o a s te d, n u t t y, a n d f o r e s t f l o o r a r o m a s . A g e d f o r 18 ye a r s i n Fr e n c h o a k , 2 0 0 6 ’s v i nt a g e a d d s l e n g t h, m a r m a l a d e s we et n e s s a n d c h o c o l a t y s m o o t h n e s s , w h i l e 2 0 0 9 ’s v i nt a g e, t h e yo u n g e s t a t 15 ye a r s , c o nt r i b u te s l i ve l y, w o o d y n o te s w i t h s o f t r o a s t i n g .

L a s t m o nt h S a i nt J a m e s a l s o r e l e a s e d C u vé e Tr a n s a t 10 ye a r s , c e l e b r a t i n g t h e 17t h ye a r o f T R A NS AT C A FÉ , t h e f a m o u s t r a n s a t l a nt i c c r o s s i n g b et we e n N o r m a n d y a n d M a r t i n i q u e. P r o d u c e d i n a l i m i te d e d i t i o n (12 6 0 b o t t l e s f o r m a i n l a n d Fr a n c e), t h i s c u vé e p ay s t r i b u te t o t h e p a s s i o n a n d c o u r a g e o f t h o s e w h o c r o s s t h e A t l a nt i c , w h i l e c e l e b r a t i n g t h e c e nt u r i e s - o l d k n o w - h o w o f t h e M a r t i n i q u e d i s t i l l e r y. ht t p s: //r h u m - s a i nt j a m e s .c o m / PUSS E R ’ S R U M P u s s e r ’s Ru m a n n o u n c e d t h e l a u n c h o f N i g ht Wa tc h, a n ew l i m i te d - e d i t i o n ex p r e s s i o n r e l e a s e d t o c o m m e m o r a te Tr a f a l g a r D ay o n 21s t O c t o b e r 2 0 2 5 . N i g ht Wa tc h m a r ks a b o l d n ew d i r e c t i o n f o r P u s s e r ’s . I t i s c r a f te d w i t h L o u i s i a n a B l a c ks t r a p M o l a s s e s , p r i ze d a s t h e f i n e s t i n t h e w o r l d. T h e b l e n d c o m b i n e s a g e d d i s t i l l a te f r o m v i nt a g e w o o d e n p o t s t i l l s i n G u ya n a w i t h t h e d e e p, r i c h c h a r a c te r o f b l a c ks t r a p r u m , a s t y l e o n c e sy n o ny m o u s w i t h r e s i l i e n c e a n d s t r e n g t h i n t h e R oya l N av y. W i t h i t s b o l d f l avo r, evo c a t i ve d e pt h a n d h e r i t a g e d r i ve n a u t h e nt i c i t y, N i g ht Wa tc h p ay s t r i b u t e t o t h e s te a d f a s t s a i l o r s ke e p i n g v i g i l t h r o u g h t h e m i d n i g ht wa tc h, e c h o i n g t h e s p i r i t o f t h o s e w h o f i r s t r e c e i ve d t h e d a i l y r u m r a t i o n a b o a r d H i s M a j e s t y ’s s h i p s .

Made from a blend of wooden pot and column still d i s t i l l e d r u m s , a g e d f o r u p t o a ye a r, t h e N i g ht Wa tc h r u m h a s m o l a s s e s , c a r a m e l, i s l a n d s p i c e s a n d D e m e r a r a o n t h e n o s e a n d a r i c h, s we et , s p i c y a n d m u l t i l aye r e d p a l a t e T h i s l i m i te d - e d i t i o n r e l e a s e w i l l b e ava i l a b l e t o t h e U K o n - t r a d e a n d r et a i l f r o m 13 t h O c t o b e r 2 0 2 5 f r o m Pa r a g o n B r a n d s . ht t p s: //p u s s e r s r u m .c o m / LA M AIS O N a n d V E LLI E R H a b i t a t i o n Ve l i e r i s a c o - b o t t l i n g p r o j e c t f e a t u r i n g exc l u s i ve b o t t l i n g s c r e a te d t h r o u g h p a r t n e r s h i p w i t h s o m e o f t h e b e s t r u m p r o d u c e r s i n t h e w o r l d. T h e

r a n g e i s f o c u s e d o n 10 0 % p o t s t i l l r u m s w h i c h a r e e nt i r e l y a g e d i n (o f t e n t r o p i c a l) c o n d i t i o n s o f t h e d i s t i l l e r y. T h i s r a n g e s e r ve s a s a d i d a c t i c r e s e a r c h p r o j e c t i nt o t h e d e pt h s o f p o t s t i l l d i s t i l l a t i o n t o c r e a te awa r e n e s s o f s t y l i s t i c d i f f e r e n c e s b et we e n types of pot stills, distiller y styles, regionality and s p e c i f i c p r o d u c t i o n m et h o d s o f t h e l i q u i d. H a b i t a t i o n Ve l i e r i s b o t t l e d a t f u l l o r h i g h s t r e n g t h w i t h n o s u g a r, c o l o r i n g o r a d d i t i ve s . T h e l a t e s t r e l e a s e s a r e: • HA B ITATI O N V E LI E R R E N EGA D E O L D B AC O L E T. T h i s i s t h e f i r s t t i m e H a b i t a t i o n Ve l i e r h a s b o t t l e d a w h i te r u m f r o m t h e Re n e g a d e d i s t i l l e r y i n G r e n a d a , w h i c h c l o s e d i n 2 0 24. S i t u a te d o n a 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 a r e a b e n ef i t s f r o m s e d i m e nt a r y s o i l a n d a h i g h - wa t e r t a b l e, p r o d u c i n g l u s h c a n e.

T h i s ve r s i o n i s m a d e f r o m t h e C a i n s u g a r c a n e va r i et y g r o w n i n O l d B a c o l et , a f a r m l o c a te d o n the south coast of Grenada, making it one of the m o s t w i n d s we pt f a r m s i n t h e c o u nt r y. B o t t l e d a t 5 5% i n 75 0 m l, t h i s b o t t l i n g s h o w s a c o n g e n e r c o nte nt o f 3 2 8 .1 g / h L A P. • HA B ITATI O N V E LI E R SAVA N N A H E R R . HERR i s a n a c r o ny m c o i n e d by S ava n n a i t s e l f, m e a n i n g “ H i g h E s te r Ru m Re u n i o n,” w h i c h d e n o te s i t s d ef i n i n g c h a r a c te r i s t i c: a n exc e pt i o n a l l y h i g h c o n c e nt r a t i o n o f e s te r s , w h i c h c o nt r i b u te t o i nte n s e f r u i t y a n d f u n k y a r o m a s . A s a g r a n d e a r ô m e, HERR i s p r o d u c e d f r o m m o l a s s e s a n d i s d o u b l e d i s t i l l e d i n a p o t s t i l l, a m et h o d t h a t c a pt u r e s i nte n s e a r o m a t i c c o m p o u n d s . T h e p r o d u c t i o n i nvo l ve s a u n i q u e l y l o n g f e r m e nt a t i o n p r o c e s s (t y p i c a l l y 5 -11 d ay s) a n d u t i l i ze s s p e c i f i c b a c te r i a l c u l t u r e s , a d d e d t o t h e m o l a s s e s wa s h (o f t e n w i t h v i n a s s e), t o c u l t i va te t h e h i g h e s t e r p r o f i l e. S o u g ht a f te r by r u m e nt h u s i a s t s a n d c o l l e c t o r s f o r i t s d i s t i n c t i ve c h a r a c te r, H a b i t a t i o n Ve l i e r S ava n n a HERR i s b o t t l e d i n 70 0 m l u n a g e d a t a h i g h p r o o f o f 6 2 % a bv w i t h a c o n g e n e r c o u nt o f 4 9 9. 9 g / h l p a .

• HA B ITATI O N V E LI E R M H O B A LO N G FE R M E N TATI O N . H a b i t a t i o n Ve l i e r ’s i n a u g u r a l unaged Mhoba release is made from pure N49 + N 5 7 c a n e j u i c e, b o t h l o c a l va r i et i e s t h a t g r o w i n t h e M p u m a l a n g a R i ve r Va l l ey i n t h e n o r t h e a s te r n South Africa. The cane juice comes from freshly cut cane that has been grown organically and manually crushed in a handmade press. This b l e n d s h o wc a s e s a d u a l f e r m e nt a t i o n p r o c e s s: t h e p r i m a r y c o m p o n e nt u n d e r g o e s a l o n g 2 8 - d ay w i l d f e r m e nt a t i o n u s i n g p r e s s e d c a n e j u i c e a n d d u n d e r f r o m p r ev i o u s d i s t i l l a t i o n s . A d d i t i o n a l l y, a smaller por tion of the blend is produced through a 14 - d ay w i l d f e r m e nt a t i o n p r o c e s s w i t h a h i g h e r o r g a n i c c o nt e nt w h i c h c r e a t e s a d i s t i n c t i ve p r o f i l e. A f te r d i s t i l l a t i o n i n c u s t o m - m a d e s t i l l s c r a f te d by t h e m a s te r d i s t i l l e r h i m s e l f, t h e n ew m a ke i s c o l l e c te d i n s e p a r a te c u t s a n d o n l y t h e f i n e s t c u t s a r e t h e n b l e n d e d. B o t t l e d a t 6 6 . 2 % i n 70 0 m l, t h i s b o t t l i n g h a s a c o n g e n e r c o nte nt o f 3 019.7 g / h l a p. ht t p s: // w w w. l mv u s a .c o m /

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

The Sweet Business of Sugar

Got R um ? No Nove vemb mber er 2 2025 0 2 5 - 3388

Jamaica

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 5 - 3 9

Got R um ? Nove mber 2025 - 4 0

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

Got R um ? Nove mber 2025 - 4 2

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

Got R um ? Nove mber 2025 - 4 4

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

Got R um ? Nove mber 2025 - 4 6

SUGAR BREW! Attention Texas Breweries: Are you producing or planning to produce Ready To Drink (RTD) Beverages?

Rum Central, located in Central Texas, is the country’s largest supplier of Aged Bulk Rum/Sugarcane Spirits and is now offering Sugar Brew to breweries in the Southeast!

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G o t Ru m ? No v e mb e r 2 0 2 5 - 4 7

Presents

The Sugar Mill: Origins and Evolution

Got Got Rum R um?? Nove November mber 2025 2025 -- 448 8

G Goott Ru Rum m?? No Novveem mb ber 2025 - 49

Introduction S u g a r c a n e (S ac c ha r u m o f f i c i na r u m) i s a p e r e nni a l g r as s of t h e f a m i ly Poac eae. I t i s p r i m a r i ly c ult i vate d f o r i t s j ui c e, f r o m w hi c h a l c o h o l (t h r o u g h fe r m e nt at i o n a n d di st i ll at i o n) a n d su g a r (t h r o u g h d e hi dr at i o n a n d r ef i ni n g) c a n b e o bt ai n e d. M o st of t h e wo r l d ’s su g a r c a n e i s g r ow n i n subt r o p i c a l a n d t r o p i c a l a r e as.

I t i s c o m m o n ly ac c e pte d to day t h at su g a r c a n e o r i g i n ate d i n Pa p u a, N ew G ui n e a, w h e r e i t was i ni t i a lly d o m e st i c ate d. T h e p l a nt was t h e n t ake n to ot h e r l a n ds by t r ad e r s, w h e r e i t s swe et v i r t u e s qui c k ly m ad e i t a s o u g ht- af te r c o m m o di t y.

I t i s a l s o c o m m o n ly ac c e pte d t h at a r o un d 10,0 0 0 ye a r s a g o, t h e o r i g i n a l i nh a b i t a nt s of Pa p u a di d n ot h ave to o l s to p r o c e s s t h e c a n e, m e a ni n g t h at t h ey like ly c h ewe d i t r aw to ex t r ac t t h e j ui c e, w hi c h was c o nsum e d as - i s (N o ë l D e e r r, T h e H is to r y o f S u g a r : Vo lu m e O ne).

N ot mu c h w r i t te n hi sto r y ex i st s t h at d o c um e nt s t h e e a r ly ex t r ac t i o n of t h e j ui c e f o r t h e p ur p o s e of d e hydr at i o n a n d f o r m at i o n of su g a r c r yst a l s unt i l t h e p ub li c at i o n of D e M a ter ia M e d i c a, a p h a r m ac o p o e i a of m e di c i n a l p l a nt s a n d t h e m e di c i n e s t h at c a n b e o bt ai n e d f r o m t h e m, w hi c h was w r i t te n b et we e n t h e ye a r s 5 0 a n d 70 of t h e c ur r e nt e r a by Pe da ni us D i o s c o r i d e s, a G r e e k p hys i c i a n i n t h e Ro m a n a r my. T hi s i s t h e o l d e st r e c o r d d o c um e nt i n g t h e ex i ste n c e of c r yst a lize d su g a r, w hi c h was us e d at t h e t i m e to “ t r e at i n di g e st i o n a n d sto m ac h ai lm e nt s.”

H ow di d p e o p l e m a n a g e to ex t r ac t t h e di s s o l ve d su g a r f r o m t h e j ui c e?

T h e a nswe r s to t hi s qu e st i o n a r e at t h e c o r e of t hi s s e r i e s. S o j o i n us, as we ex p l o r e t hi s f as c i n at i n g to p i c !

Got Got R Rum um?? No Nove vemb mber e r 22025 0 2 5 -- 5500

Par t 11: C. S. Bell’s “Climax” Mill L ast m o nt h we re -v isite d t he ver t ic al ro ller mill, iro n e dit i o n, c our te sy of t he B e lk nap H ard ware C o mpany f ro m Louisv ille, Kentuc k y.

T he t hree - ro ller c o nf i gur at i o n p rove d to b e simp le, ef f ic i ent and easy to maint ain and o p er ate, s o it sh ould b e no sur p r ise t hat many ot her manufac turer s at tempte d to make t heir ow n ver si o ns.

In t his ar t ic le we w ill ex p l o re a m o de l k now n as t he “ Clima x ” M ill, but f ir st we’ll t alk a bit ab out t he histo r y of t he c o mpany b ehind it .

T he B e ll Foundr y was e st ab lishe d

by M r. Char le s S ingleto n B e ll, f ro m Cumb er land, M ar y land.

C o inc i dent ally (o r not), de spite t he “ B e ll ” in t he name b eing a referenc e to t he founder ’s family name, t he c o mpany als o b e c ame fam ous fo r p ro duc ing b e lls and many ot her met al p ro duc t s. In 18 5 8 , M r. B e ll purc hase d t he S p e e d we ll Foundr y in H illsb o ro, O hi o, and set out to p ro duc e c o o k ing stove s, p l ows and ot her c ast ings.

Fo ll ow ing t he int ro duc t i o n of sweet s o rghum into t he USA , far mer s l o c ate d in N o r t her n c limate s t hat were to o c o ld to grow sugarc ane, fo c use d instead o n e st ablishing a s o rghum sy r up indust r y. T hey re quire d ef f ic i ent , st ro ng and af fo rdab le mills t hat c ould gr ind eit her l o c ally- grow n s o rghum o r sugarc ane t hat woul d b e shipp e d to t hem f ro m c ane - grow ing re gi o ns.

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Got Got Rum R um?? Nove October November mber 2025 2025 2025 - -52 - 5522

T he Clima x M ill was availab le in f ive m o de ls /size s, r anging f ro m M o de l # 0 to # 4, base d o n t he de sire d out put of c ane jui c e p er h our.

Ac c o rding to t he manufac turer, m o de ls # 0 and #1 c ould b e o p er ate d by o ne h o r se and were c apab le of p ro duc ing 4 0 and 6 0 gall o ns of c ane juic e p er h our, re sp e c t ive ly. M o de ls # 2, # 3 and # 4 all re quire d t wo h o r se s and c oul d p ro duc e 8 0, 10 0 and 120 gall o ns of c ane jui c e p er h our. T he p r ic e s of t he mills at t he t ime were (USD): $ 3 0, $ 4 0, $ 6 0, $ 8 0 and $10 0. S h ow n o n t he o pp o site pag e is M o de l # 2.

O n t he lef t is a te st im o nial publishe d by T he W is c o ns i n Far mer, o n J anuar y of 18 6 3, p ro m ot ing t he v ir tue s of t his mill.

B e l ow is a ph oto of M r. I gnat ius Le e, a l o c al Pre sby ter ian minister, b le s sing t he b e lls p ro duc e d by C.S. B e ll fo r t he N av y dur ing Wo r l d War II.

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Got Rum R um?? No Nove mber 54 Got vemb e r 22025 0 2 5 -- 54

Sug a r M ill Sp ot li ght T h e su g a r m i ll, o n c e p a r t of t h e C r u g e r- d e Peyste r Pl a nt at i o n, was b ui lt i n t h e e a r ly 19 t h c e nt ur y. T hi s 17- ac r e hi sto r i c s i te c o nt ai ns t h e r ui ns of t h e C o qui n a Su g a r Fac to r y t h at was r ai d e d dur i n g a wa r b et we e n t h e S e m i n o l e In di a ns a n d t h e U ni te d S t ate s. It i s l o c ate d i n N ew S my r n a B e ac h, Vo lus i a C o unt y, Fl o r i da.

J o i n us a g ai n n ex t m o nt h, as we c o nt i nu e to ex p l o r e t hi s f as c i n at i n g to p i c !

G Goott Ru Rum m?? No Novve m mb be r 2 0 2 5 - 5 5

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

Got R um ? Nove mber 2025 - 5 6

My Space Fo r a l o n g t im e, I ’ve wante d w hat eve r y s e r i o us c i g ar sm o ke r n e e ds: my p e r s o nal B e r g è re - st y l e c hair, w h e re I c an c o mfo r t ab ly an d qui et ly sm o ke, w it h a gre at v i ew of t h e S t r ait of M ag e llan. I o r de re d it an d it was de li ve re d to m e just in t im e fo r t hi s pair in g.

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 2025 n ew t h i n g s (o r ex p e r i e n c i n g k n o w n t h i n g s i n n ew way s).

I to o k advant ag e of a sunny day; I o p e ne d up all t h e w in d ow s an d s et o ut to c re ate an exc e ll e nt pair in g.

Fo r t h e c o c k t ai l, I o pte d fo r a Rum M anhat t an. If yo u have m any o pt i o ns i f yo ur r um bar, c h o o s e a r um w it h a dr y c har ac te r, i de ally w it h h e av y alc o h o l s (f us e l o i ls). Fo r t hi s c o c k t ail, I s e l e c te d A n g o stur a 1919, an 8 -ye ar- o l d r um f r o m Tr ini dad & To bag o.

T h e re c ip e i s a c las s i c o ne, but it has r o o m fo r sm all adjust m e nt s. I di d a 3 x 1, m e anin g 3 o unc e s of r um fo r e ac h o unc e of Ve r m o ut h Ro s s o. A s we’ve d o ne in t h e past , I c hill e d t h e s e r v in g glas s. I mi xe d t h e in gre di e nt s in a c o c k t ai l shake r, w it h i c e c ub e s, to di lute t h e mi x s li ght ly s o t h e c o mbinat i o n i s n ot as inte ns e.

Fo r t h e c i g ar, I had to s e l e c t s o m et hin g n o l o n g e r t han a Ro busto, due to t h e sm o k in g t im e.

I o pte d fo r o ne t hat I ’ve sm o ke d a l ot , e sp e c ially w h e n I d o n’t have a l ot of t im e. I s e l e c te d a C as a M agna M adur o Ro busto, f r o m Q ue s ada Ci g ar s, w it h a ve r y dar k w r ap p e r, ve r y o i ly tex ture, w it h f re shly b rewe d Esp re s s o n ote s an d to aste d /c har re d c o c o nut . T hi s c i g ar line n o r m ally has a m e dium - hi gh inte nsit y, an d t hi s par t i c ular c i g ar was n o exc e pt i o n.

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 5 - 5 7

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

Got Got Rum R um?? Nove November mber 2025 2025 -- 5588

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

T hi s t y p e of pair in g has a l o n g - last in g af te r t aste, t h e c har ac te r of b ot h t h e c i g ar an d t h e r um lin g e r o n t h e palate, c han gin g t h e p H of t h e s ali va. Fo r t hi s r e as o n, it i s im p e r at i ve to us e a “ r o u gh” c o c k t ail, w it h st r o n g l e at h e r n ote s. I r efe r to t h e sm e ll of a dar k l e at h e r j ac ket t hat has b e e n we ll ke pt fo r a ve r y l o n g t im e; t h e s e n ote s ar e usually at t h e c o re of g o o d m e m o r i e s an d ar e s imi lar to t h e o n e s l ef t o n t h e palate w it h t hi s pair in g.

W hat c han g e s wo ul d I m ake to t hi s pair in g i f I di dn’ t have e it h e r of t h e s e p r o duc t s? I wo ul d n ot c han g e t h e fo r m at o r t h e c i g ar, n o r wo ul d I d e c r e as e t h e c i g ar ’s inte ns it y. Rum s like t h e A n g o stur a 1919 ar e n ot as f l ex ib l e in

t h e ir mi xabilit y as li ghte r, m o re c o mm o n r ums, s o it wo ul d have to b e re p lac e d w it h a r um w it h a s imi lar c o n g e ne r c o mp o sit i o n.

I t hink t hat I ac c o mp li sh e d my mi s s i o n to e nj oy a pair in g o n my new c hair, w it h a f ant ast i c v i ew. Cl e ar ly t hi s i s t h e f ir st of m any m o re pair in g s. I im agine eve r y re ade r al s o has a sp e c i al p lac e fo r pair in g s to o an d I h o p e t hat t hi s pair in g w i ll h e lp yo u re m e mb e r t h e f ir st c i g ar yo u e nj oye d in t hat sp e c ial p lac e.

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 5 - 5 9

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