December 2021 "Got Rum?" Team Interview

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Putting together a monthly magazine is not an easy task.  Thankfully for us at “Got Rum?”, we have the world’s best contributing writers, who tirelessly produce content for us, month after month.  

It is easy, however, for readers to lose track of the people behind the stories, so each December we reserve space for all contributors to share a bit of information about themselves, their achievements, goals and observations.

Here is a quick update from Luis and me:

  • 2021 marked 20 years since the first issue of “Got Rum?” was published.  We are very proud of being part of an industry that has evolved and improved so much over the last two decades and are looking forward to witnessing it improve even more!
  • The Rum University remains committed to make an impact on the rum distillation and aging front.  Our Rum Aging Science series has been received very well, featuring aging in ex-Bourbon barrels in 2020, aging in new American Oak barrels in 2021 and continuing with aging in new French Oak barrels in 2022!
  • Rum Central also continues to grow rapidly, supplying aged rums to distillers and bottlers around the world.  Construction on our newest and largest facility is about to start and we can’t wait to have it completed!
  • Pandemic-related restrictions for our clients have, for the most part, allowed them to resume operations, meaning that they can generate income and pay taxes, both of which are much-needed in order to restart the economies around the globe.  Ocean freight, however, remains a supply-chain challenge, forcing many companies to wait longer than usual for glass, cork and paper supplies.

And last, but not least, please read pages 30-35 for an overview of the four winners in this year’s 4th Annual Rum And The Environment Awards.

I wish all a very happy holiday season!

Margaret Ayala

Q: Are you still finding time to enjoy the outdoors, especially rock climbing?

I get outside as often as possible, even in the cold weather.  I have found a love for walking over the last year and a half and walk 5 miles a day at least 4x a week.   Rock climbing is definitely my passion, and when weather allows I am doing it outside on real rocks and when the weather doesn’t cooperate I go to an indoor rock climbing gym.  

Q: Which of your 2021 articles/recipes did you enjoy the most and why?

I think my favorite was probably the article about the NY boroughs cocktails. We all know about the Manhattan but the others are somewhat obscure and they are all so good!  I also love that you can take a cocktail that is traditionally made with whiskey and swap in rum and it’s just as delicious (if not more).

Q: What are some of the things you are looking forward to in 2022?

On a personal note I am moving in with my boyfriend at the end of this year so that is very exciting for me!  I am looking forward to continuing writing for GotRum! And just thrilled that y’all still want me to!

Q: Do you have any special message you would like to share with your fans?

Be creative with your cocktails.   Try new rums you have never tried before.   Take care of the staff at your favorite restaurants, they are all working so hard post-Covid.  

Cris

Q: Looking back at all the new rums you tried this year (not just for the magazine), which ones were the most pleasant surprises?

I have been pleased with everything that has been released by the Holmes Cay line.  The Fiji and South Africa vintages were interesting, complex and lovely to sip.  I will be curious to see what they produce next year.  Another favorite was Chairman’s Legacy, that one I have gone back and revisited several times and is definitely one of my top picks for the year.

Q: Which rum events are you planning to attend next?

I am planning on attending the Miami Rum Congress and Tales of the Cocktail.  As the world slowly opens up, it will be interesting to see what other rum/spirit events happen that I can attend.

Q: What advice do you have for craft distillers attempting to make rum?  What are some of the most common mistakes/faults you are seeing when tasting their products?

My advice is pretty simple.  Don’t dabble.  Go all in, use quality ingredients, learn from others that have been making rum for a while to help you improve your craft.  As far as the second question, do not cheap out on what you are fermenting to create your rum.  Using a bad base limits the potential of your rum and it will fail to meet your long-term business expectations.

Q: Which international destination do you want to visit first, when travel restrictions are fully lifted?

I hope to visit the Caribbean next year, but only in the right circumstances. 

Q: Is there anything else you’d like to share with our readers?

Thank you for reading my reviews and articles.  I am always grateful when you contact me to discuss a product that has been reviewed or to put a new product on my radar.  Hope to share time with you at an event in the future.  Cheers!

Paul

Q: I understand the government in Chile has imposed several quarantines during this pandemic, affecting all hospitality business.  What is the current state of the pandemic in Chile and how is bar, Red Frog?

Yes, there were many challenges and not all businesses were able to survive them.  We were coming out of a social movement and did not have time to return to normal when the pandemic and its consequences hit, limiting our ability to operate the business and generate income.  We tried the approach of offering home deliveries, but small businesses can’t compete against the larger franchises.  We ended up accepting help being offered by the government, which was helpful but was never enough to cover all expenses.  All partners had to contribute funds from their savings so the business could survive.  Today we are open, constantly adapting to the changing environment, we believe this ordeal is not over yet.

Q: If you were to create your own cigar brand for Red Frog, what type of cigar would it be? 

IWithout a doubt it would be a Robusto, I’d love for the smoking time to be approximately 30 minutes, ideal to pair it with a couple of rums.  Recently I’ve been leaning towards tobaccos from Nicaragua. 

Q: Every month you share a great cigar pairing with our readers.  Do you have a favorite from 2021?

It was, without a doubt, the celebration of the 100th pairing.  I planned it along Alan Kallens, it was a pairing worthy of a grill house.  It is an experience that I want to repeat, but I don’t think I’m going to wait until the 200th pairing to do so!

Q: You also celebrated the 100th cigar and rum pairing this year, the feast you prepared was truly mouth-watering.  Do you have any suggestions for incorporating cigars with traditional Christmas’ food?

During the end of the year, I don’t usually prepare food similar to the traditional North American fare.  The weather also, is not likely to allow for a long smoking session outside, to have a feast like the one we did for the 100th pairing.  I would suggest cooking with rum for a Christmas meal, there are countless recipes that incorporate rum as an ingredient, but it would be best if everyone experiments coming up with their own recipe.  It could be stewed or grilled meat, marinated in rum, etc.  There is a lot of potential for being creative.  Also, do put on a nice coat or jacket before stepping out into the cold with your cigar and rum.

Q: Is there anything else you’d like to share with your fans?

In 2022 I am planning to resume my travels to rum festivals and, more important, a pending trip to visit Luis and Margaret to conduct a pairing together.  It will be an epic occasion, given how long it has been without seeing each other.  I hope these pandemic-related uncertain times move on, they have to one way or another, so we can look back at our challenges and can rejoice having overcome them.  We will remember those we lost along the way and will smoke our best cigars and drink our best rums.

Philip

Q: Your beach resort in Italy has been operational this summer.  Are you seeing a higher or lower level of tourism than you expected? 

I expected a high level and my expectations came true. Covid-19 has discouraged long distance traveling, but luckily virtually all the guests at my beach resort are Italian and most of them are from neighboring regions, so the summer season went very well indeed. 

Q: Your series “A Tale of Rum” is coming to an end.  What are you planning to write about next? 

For now, I am planning to write not a new series, but some individual articles on various topics regarding the history of rum. Then I would like to write a series about the history of Cuban rum. I have been researching this topic for almost two years and I loved it. But there is a big problem. The pandemic has prevented me from making a few study trips I had been planning and it has also disrupted  the way libraries and archives usually function, therefore my research has almost come to a halt. On the same days you will be reading these pages, I hope to be in Madrid to resume my research at the National Library and then I’d like to fly to Cuba, but I don’t know when as yet. I’ll have to wait and see.

Q: Do you think (premium) white rum will continue its rise in acceptance in 2022 or has the trend stopped during the pandemic?

It’s difficult to say. Without rum festivals and rum related events and with all the restrictions on bar and night life it is difficult for me to understand the trends of the market. Regarding my country, Italy, it seems that the rise of premium white rums is going on, also thanks to the efforts of firms like Velier and others, even though it is still a niche market. World-wide I really couldn’t say. 

Q: Are you planning to attend any rum events or to travel to do rum research soon?

At the beginning of 2020 I planned to attend the Paris and Wroclaw rum festivals, then Covid-19 stopped everything.  I’d like to attend them next year, but I have not yet a timetable of the international rum events for 2022, so I cannot make real plans. Regarding Italy, I want to travel to Sicily where, after centuries of abandonment, a visionary entrepreneur has started to grow  sugarcane again and to make rum. I am also planning to go to Milan to attend the first Italian event dedicated to craft distillation.

Q: Is there anything else you’d like to share with our readers?

Nothing original, simply, like you all, I hope the pandemic will finish and we will all be able to meet again on the paths of rum. I mean, meet physically, for the Internet is a great thing, but nothing can replace a friend’s hug. 

Marco

Q: What are some of the most noteworthy rum stories (news) you reported to our readers during this year and what made them so relevant to you?

The roller-coaster ride of COVID-19, the explosion of RTD’s, and the pursuit of Geographical Indications were popular stories in the rum industry, but here were three other items that I found interesting:

  1. The number of rum-related videocasts, podcasts and virtual events- Thanks to folks like Zavvy and Crowdcast, we were able to watch live interviews with distillers and tours of rum distilleries around the world. The podcast Rumcast offered more interviews with key people in our industry. Sure, some of these were self-promoting fluff pieces, but most offered great information and rum nuggets for of us rum nerds. The Whiskey Exchange pulled off a fun live event with their virtual Rum Show in July.
  2. The Renegade Distillery- This is actually a continuation of a story from last year. Mark Reynier’s $25M project in Grenada has released its first distillates. (See the Rum in the News section for more information on these). Using the distilling experience he gained from his projects in Ireland and Scotland, Reynier began this project an 2015. He is big on terroir and started by creating cane fields in Grenada; then he built his own waste-water plant and then the distillery. This is truly a plant built from the ground up.
  3. Maggie Campbell joined Mount Gay- Maggie Campbell created great rums at Privateer and we all wondered what would be the next stop in her journey. It will be interesting to see what happens when you combine her knowledge, skill and enthusiasm with the 300-year-old heritage of Mount Gay. Maggie Campbell, Trudiann Baker and Jacklyn Broome should make a great team.

Q: In addition to being the official rum news reporter for “Got Rum?”, you also enjoy interviewing people in the rum industry. What interviews are you lining up for future issues of the magazine? 

This year I enjoyed talking with Eduardo Bacardi with Barrilitos and Phil Prichard with Prichard’s Distillery. This coming Spring, I hope to interview Gary Ellam from the Elgin Distillery in southern Arizona. He produces no less than eight rums, some of which have received international awards. Gary entertained my brother and I last Spring with his knowledge, colorful stories and great rums. I only wish I had been taking notes. I plan on attending several rum festivals in 2022 and hope to meet other small distillers.

Q: I understand you had to get rid of a lot of books prior to your move from Colorado to Arizona. Has the book collection remained static since then or have you managed to add new books to it?

Since I am now limited to one room and three bookcases, buying new books means finding homes for some of the older ones. However, I am looking forward to a couple of books. 

The Oxford Companion to Spirits and Cocktails has just been released by Oxford University Press. It is a monster collection (864 pages) of history, techniques and general information compiled by David Wondrich and Noah Rothbaum. (I hope that Santa Claus is reading this column…hint, hint).

Rum Rebels: A Celebration of Women Revolutionizing the Spirits Industry by Martyna Halas is coming out in May. This looks like a must read. It covers the stories of Maggie Campbell, Karen Hoskins, Joy Spence, Lorena Vasquez and more.

Other books I have seen but have not researched…..

Rum Histories: Drinking in Atlantic Literature and Culture by Jennifer Poulos Nesbitt comes out in January.

Enjoying Rum: A Tasting Guide and Journal by Frank Flannery comes out late this month.

Q: Since your move to Arizona, have you had an opportunity to visit any rum distilleries?  

I mentioned how much I enjoyed visiting the Elgin Distillery. It’s about a two-and-a-half-hour trip, southeast from Phoenix, but it is worth the drive. Three hours in the opposite direction from me is the Desert Diamond Distillery and they, too, have won international awards for their rums. I hope to make that trip soon. I have also heard about three other Arizona distilleries that make rum: Desert Rock, Adventurous Stills and Grand Canyon. They are also on the visit list.

Q: Are you currently working on any rum blends? 

For my birthday in July, my kids gave me a small, two-liter barrel from Oak Barrels, Ltd. After reading Luis Ayala’s articles on rum aging, I thought I would give it a try. Boy, was I humbled. I combined a five-year old rum from Barbados, a three-year old rum from Guyana and an overproof rum from Jamaica. All were clear rums that I have enjoyed on their own, and I wanted to see what effect the barrel would have on the blend. I knew that small barrels affected rums quicker because of the surface area to volume ratio, but I was not prepared how fast that happened. I was sampling the rum weekly, but in a weeks’ time, it seemed that it became too oaky. It has since mellowed somewhat. Nonetheless, it gave me further appreciation for the science and art of blending.

Q: Is there anything else you’d like to share with our readers?

Covid has had a long-lasting effect on our favorite bars, restaurants and distilleries. Supply chains have been crimpled; basic materials are difficult or impossible to get. Good workers have been hard to find and keep. Please support your local businesses and be kind and patient with those employees that showed up for work that day. 

Mike

Q: As someone who works in the biotech industry, what are your thoughts regarding the much anticipated and talked about “return to normalcy”?

I have worked in biotech industry for over twenty years and have devoted the majority of my career to the field of life sciences. Personally, I believe we have a long road back to feeling some level of normalcy. The pandemic is far from over as many countries do not have adequate access to diagnostic tools and RNA vaccines. As long as some countries do not have these, the virus will continue to mutate, global supply chains will continue to be disrupted, and we will continue to see global populations suffer throughout the world. As global citizens it is imperative that we all work together to establish equal access to medical technology world-wide.

Q: You always do quite a bit of research as part of writing your articles.  Which of your 2021 articles did you enjoy the most?

I really enjoy writing and researching every article. But if I had to pick one article this past year it was definitely the Florida Rum Runner. As a native Floridian this cocktail means a lot to me personally. While researching the cocktail for the article it almost felt like I was doing family genealogy in a weird sort of way. I really do believe that if Florida had a State cocktail it would be the Florida Rum Runner.

Q: Do you want to share any news about Rock Sound rums?

This past year has been an incredible year for ROCK SOUND Rum, the rum brand that I am a co-founder of here in Austin TX. All four of our rums were recently picked up by a distributor and ROCK SOUND Rum is now in 20 Spec’s Liquor store locations in Austin, Houston, and South Padre Island. We have a lot of big plans on the horizon for the brand and we continue to live by our mantra which is, “Make every sip fiercely fun and memorable.” 

Q: You are also a cigar aficionado, what is your favorite rum and cigar pairing?

Hands down my favorite cigar is a Padrón 1964 Anniversary Series Exclusivo. I enjoy this cigar with ROCK SOUND Original Spiced Rum. Before I cut the cigar, I always dip it first in ROCK SOUND Rum and it really adds to the experience. After every article I write for Got Rum? Magazine this is a treat to me.

Q: Do you have any special message you would like to share with your readers?  Is there anything in particular that they can look forward to in  2022?

Due to the pandemic and the pressures of supporting the war against SARS-CoV-2 I was unable to write an article each month in the magazine which pained me deeply. I am hopeful that in 2022 I will be able to write an article each month. Researching new and iconic cocktails is truly exhilarating.

Joel