Got Rum? Team Interview

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Putting together a monthly magazine is not an easy task.  Thankfully for us, 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.

From our part, Luis and I have experienced one of our busiest years to-date: 

  • Our US-based Distilled Spirits Plant (Rum Central) continues to grow at an incredible pace, offering more bulk rum options than ever before, including finishes in specialty casks, such as, Whiskey, Armagnac, Sherry, Tequila, Wine and many more.
  • Our rum consulting services are reaching more distillers in even the most remote locations around the world, which shows that interest in craft distilling is a global trend.
  • The Rum University continues to make an impact on the education front, with its public 5-Day Rum Course (March 2020 is the next one) and its private, in-situ customized training options.
  • Last, but not least, “Got Rum?” magazine continues to grow its industry and consumer audience.  This sounds easy, but it has been a labor of love that started almost 19 years ago, one that continues to be possible thanks to our amazing team of writers and the support system they’ve built around us.

The environmental impact of the rum industry continues to be of primordial importance to us and to most of our readers.  If you haven’t already, please read pages 48-53 for an overview of the four winners in this year’s Rum And The Environment Awards.

I wish all a very happy holiday season!

Margaret

Q: All our readers always look forward to your cocktail recipes and commentary.  Which were some of your favorite recipes this year and why?

One of my favorites was the one about saline, and “seasoning” your cocktails.  I think this is a concept everyone should master, and I was excited to write about it.  Also the article about fall cocktails, they are my favorites, and in my opinion they showcase rum in all of the best ways!!

Q: We know how much you LOVE pineapples and every year there are more pineapple-flavored rums being offered by (craft) distillers.  Do you think this is a real trend and have you tried any of them? Any one in particular stand out for you this year?

I do love pineapples!  Not only the fruit itself, but also the fact that they symbolize hospitality.    I have only had a few, but certainly the one that stands out for me is Plantation Pineapple.   It is so subtle and delicious and to me it doesn’t taste “fake” which is my only fear when I see a flavored rum (or any spirit for that matter).   I do think this is a trend, but I think distillers should be very careful as we do not want rum to start getting into the flavored spirit category like vodka.

Q: Do you think that craft distillers (all, not just rum) are giving multi-national distilleries a run for their money?  Is there a real battleground for shelf space at the bars these days?

I don’t know if they are giving the big distilleries a run for their money or not…...it is hard for craft distilleries to compete with the big boys that are producing hundreds of thousands of cases a year of spirits.   I do think that there are a lot of really great craft distillers out there these days (just about every state has at least one now) but I also think that we as consumers, bartenders, and bar managers need to focus on quality, not just “local”.   I have always said, just because it is made locally, does not mean it is good! With the increase in spirit brands all over the world, shelf space, or as I like to call it, “real estate” is definitely getting sparse! It is very important to make sure that the spirit is of high quality regardless of where it is distilled.   

Q: Lots of things happen throughout the year, what would you say are your most memorable events? 

Oh gosh what a fun year I have had!!   In March I was in Puerto Rico for Tales on Tour….what an incredible experience and of course so rum focused!  I had the pleasure of going to the Don Q distillery while I was there which was awesome. In August I took a trip to Colorado with my brother and learned how to fish, hiked up a 13,000 foot mountain, and white water rafted.  It was definitely a trip of a lifetime!!  I also just passed my first level sommelier exam, which I am thrilled to add to the resume.

Q: Do you have any special message you would like to share with your fans?  Is there anything in particular that they can look forward to in 2020?

Well I think I have written about every classic rum cocktail that was ever created, so this year coming up I plan to write more about “modern classics”, and focus on some noteworthy people as well.   Thank you to everyone who reads my column, I am thrilled to be able to do this every month!!

Cheers!

Cris

Q: Visiting distilleries and their tasting rooms is one of the best ways to learn about the people and the craft behind a brand.  Which distilleries did you get to visit this year and which ones are on your radar for next year?

This year we visited the historic Hampden Estate Distillery in Jamaica and the brand-new Sazerac House Distillery in New Orleans, Louisiana.  The Hampden Estate tour demonstrates how Rum has been made over the centuries- Rum has been produced there since the 1700’s.  Currently they have Rum Fire and La Maison Velier products in the United States, along with a few private bottlings.  The entire tour was outstanding and helped me understand why I enjoy their Rums as much as I do.  The Sazerac House just opened in October of this year and is a lovely combination of New Orleans Spirit and Cocktail history and modern technology to share information about their brands.  They produce Peychaud’s bitters on the second floor and Sazerac Rye Whiskey on the first floor.  Touring the entire three-story operation was a fun way to spend a couple of hours of our trip.

As far as 2020, I am open to wherever our travels take us.  We have a lot going on already, so I am not sure what will happen and what distilleries or Rum companies we will get to visit.

Q: Do you have any advice for tour guides or distillery personnel, so that guests (technical and non-technical) can get more out of their visits?

Be as open, honest, as detailed as you can, and always leave at least five minutes for questions and answers. If you have someone on hand who can answer the super technical questions, that is a bonus.

Q: Rum festivals are great ways for consumers to be introduced to new brands and to mingle with entertaining brand ambassadors.  Which festivals are you planning to attend, and which ones would you recommend to our readers?

Planning and budgeting for 2020 is happening now.  I can say for sure that we are attending the Miami Rum Congress in February and I am planning on attending Tales of the Cocktail again in July.  I recommend both events to readers for the outstanding educational opportunities, contact with brands, and the events.  If they are convenient to you, it is hard to go wrong with any of the The Rum Lab shows put on by Federico Hernandez and his team.  They are offering four shows in the United States and one show in Puerto Rico.  I would love to make at least one or two of those, but have no idea if I can fit them in at this time.

Q: What trends, if any, have you seen emerging in the rum world?

2019 has been an interesting year of growth and growing pains.  The online discussions about the developing Geographical Indicator in Barbados and existing one in Jamaica has done a lot to help educate Rum consumers and elevate the basic understanding of their importance.  It goes way beyond brands competitiveness for market share and is something anyone with an interest in Rum should be actively following.  This dispute is going to continue into 2020 as currently three brands in Barbados have aligned, while one is fighting against the GI manifesting in its current form.  This opposition is not hitting the mark with the Rum Community, finding little support outside those who stand to benefit from it not being allowed to pass.

Q: Several months ago you took a second trip to Cuba.  How was your rum experience there?

Havana, Cuba was exciting to visit for a second time, we got to explore quite a few Prohibition Era locales and the Polinesio (Havana’s only Tiki bar) was like stepping into a Time Capsule.  Also, the Museo de Ron operated by Havana Club had come a long way since our first visit and was great for those curious to learn more about the brand, sample the rum, and was far and away the best place to pick up Havana Club Rum in the city.  I would love to return sometime in the future and see more of the island. 

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

I cannot express my gratitude enough to the readers and support of the International Rum Family.  2019 was a busy year and I am thankful for the opportunities I was presented and hope to build on those for 2020.

I would like to urge the Rum community to stay aware of what is going on at the State, National, and Global levels as there is current legislation and political actions happening now that are going to have an impact on us.  One example is the support of the “Save Barbados Rum” project has been a global rallying cry that has brought many in the Rum community together in support of protecting the legacy of Barbados Rums.  This is directly related to the Geographical Indicator debate and Guardians of Rum collaboration that was formalized earlier this year.   On the same note, defending the Jamaican Geographical Indicator from entities that want to change it to fit their agenda is another hot topic.  In the United States legislation allowing the sales for 700ml bottling would open the country up as a viable market for many brands that only sell their product in that bottle size as well as changes in legislation for craft distillers. These are just a few Rum matters that are in motion at this time that we all need to be paying attention to and if you feel compelled let your positions on the matters be known through word and deed.

Thank you again for your support and for reading Got Rum? Magazine.

 Happy Holidays!

Paul

Q: First and foremost, we hope the civil unrest in Chile comes to an end and that conditions improve for all of the citizens.  How has the current situation affected you and Red Frog?

The situation has affected commerce without a doubt.  I know there are other establishments that have faced a worse fate than we have, including looting and total losses.  In my case, it has been primarily a reduction in flow of customers, affecting our ability to keep up with our overhead and employee salaries.  We’re seeing clients starting to return more and more, but we’re not back to 100% yet, so for everyone’s sake, I hope the situation is corrected soon.

Q: Every month you share a great cigar pairing with our readers.  Do you have a favorite from 2019?

This year I adopted classic cocktails as my calling cards, but there was a non-classic drink that I really enjoyed thanks to its refreshing nature: the Sangria.  When the temperature is high and you have access to a terrace (one of the few places we are allowed to smoke over here), there is nothing quite like it.  Sangrias are also easy to create and each person can give them their own touch.

Q: E-cigarettes seem to be here to stay (even though they are now being scrutinized more closely by the FDA in the USA).  Do you foresee e-cigarette users moving up to cigars and, if so, will their preferences shape some of the offerings by traditional cigar manufacturers?

I am a very traditional person and do not understand why anyone would opt to inhale oils that are vaporized by an electronic device versus smoking real tobacco.   It is almost like comparing aged rums, naturally flavored by the barrels, with spiced rums, loaded with artificial flavors, I just don’t get it.

Q: Are you planning to attend any rum festivals or distilleries next year?

Once again I’ve been invited to Berlin in 2020 and I’ll do my best to be there.  I also want to travel to the USA to visit you and Luis, but the economy in my country needs to stabilize itself first.

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

Always be true to your taste, just as I mentioned in my last pairing.  Your mood or finances may be down, but there is always a bit of room for a cigar and a rum.  You can always enjoy your time spent doing a pairing, preferably with good company: you may not solve any of your problems but at least you’ll truly enjoy those moments.

Philip

Q: You  just finished your series of articles on French Rum for “Got Rum?” (A History of French Rum, July--November 2019), did you uncover any surprises while researching for this series?

Yes, I think I did. First of all I realized that the French had produced distilled beverages, spirits, far before the English did. Then I discovered that the French knew America (and sugar) very well, and again well before than the English. Finally, when reading ancient, almost forgotten, French books about the Caribbean, I discovered that the French settlers in Saint Christophe, today St. Kitts, produced a sugarcane spirit, our rum, in the same years (maybe even before) than the English settlers in Barbados. There is clear evidence about that; besides, this evidence is consistent with the historical context of French America.

Q: Now that the French rum series is complete, what will you focus on next year?

I am not sure. I am very interested in the History of Cuban rum, but I have not decided yet. Meanwhile, I should like to publish some articles about the ROYAL COMMISSION  ON WHISKEY AND OTHER POTABLE SPIRITS (1908). I think it is a very important document, full of information and thought-provoking. It deserves to be better known. 

Q: Last year you commented on white rum and its resurgence. Has this trend continued and, if so, what is its future?

The trend is evident, just look at the market. Many big brands now have in their portfolio white rums released and advertised not only for mixology, but to be drunk neat. Even important Latin America producers have released white rums. And well-known producers from Barbados and Jamaica now offer new good white rums. I think this trend is bound to continue. 

Q: Are you currently writing or researching material for a new book? If so, can you share any details with our readers?

Our readers may remember that I published a series of articles about the Origin of the Alcoholic Distillation in the West. The issue fascinated me and, with the help of my son, Claudio, I want to delve into it. We especially want to research the role played by Alchemy in the development of alcoholic  distillation and how some authors of the XIV and XV centuries were important in the transition from alcohol as medicine to alcohol as beverage. 

Q: Are you planning to attend any rum festivals or distilleries in 2020?

Yes, definitely. There are many rum festivals and it is impossible to attend all of them. I was a fan of the Madrid International Rum Conference and I did not miss one. In 2019 the Conference moved to Miami and, unfortunately, I was not able to attend, but next year I hope to go. Moreover, many friends of the Rum Family have spoken highly of the Rum Love Festival in Wroclaw, Poland; I hope to visit it next year. Regarding the distilleries, I am thinking of visiting some in the Canary Islands and in Cuba, but I prefer not to plan too much in advance. We’ll see.

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

The History of Rum is absolutely fascinating and could shed new light on Big History. I hope that some academic historian will consider engaging in this field of studies; it would be especially interesting if someone started to research seriously the History of Rum in the East.

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?

I think there was lots of excitement in the rum world in 2019. There was a dramatic increase in the release of custom rums by small merchant blenders, offering rum enthusiast exciting new possibilities. Mount Gay selected Trudian Branker as their first female Master Blender and Montanya Distillers sold a minority stake to Constellation Brands as part of their Focus on Female Founders program. Diageo and Corporación Cuba Ron formed a joint venture to distribute Ron Santiago de Cuba worldwide (except, of course, the United States). It will be interesting to see how this affects the Compari – Havana Club partnership. Not to be outdone, Compari reached an agreement with the French firm Rhumantilles to buy the Agricole rhum brands Trois Rivières and La Mauny. Then there is the continuing story of  Ron del Barrilito. In 2018, Joaquin Bacardi, a fifth generation member of a certain famous rum family, and two other Puerto Rican businessmen, bought Edmundo B. Fernández Inc., the makers of Ron del Barrilito, from the fourth generation members of the Fernández family. They found that the rackhouse included American oak barrels put down to age since as far back as the 1950s. With their newly discovered treasure, they have introduced the first new products since 1933, adding a four-star and five-star rum to their long time offering of two-star and three-star. This year they opened a $2 million visitor center where none had stood before. The center serves as the launching point for various tours of the timeworn working blendery. I enjoyed my 1995 visit to their facility immensely and can’t wait to go back.

Q: You are always on the quest to find new rum books.  Are there any hard-to-find books you are struggling to get?

This year I finally found more writings by Rafael Arroyo, a Puerto Rican scientist who did early research on heavy bodied rums. He was determined to bring scientific methods to the production of rums.  Many of his writings are in Spanish, but you can find English translations of most of them on line. You can also find his patent for the production of heavy rums, Patent # US2386924A, on line as well. Coincidently, the patent just expired on November 26th of this year.

Q: Did you attend any rum festivals this year?  Do you plan to attend any rum festivals or distilleries in 2020?

Unfortunately, no; life got in the way. I read with great jealously, Paul Senft’s account of his amazing time at Tales of the Cocktail and decided I want to be Paul when I grow up. Hopefully, the stars will align properly and I will make it to one on the festivals in Florida this next year.

Q: Did you brew any new beers this year or taste any rum barrel aged beers?

I found a source in Hawaii that sells Macadamia nut flour and used it to make a Hawaiian Nut Brown Ale. It’s in the fermenter now. Assuming the snow stops and we are able to have a family Thanksgiving dinner, we will continue our family tradition and cap off the dinner with a rum-barrel aged beer. This year it will be Firestone Walker’s 2018 Dark & Stormy Vintage Ale, an 80/20 blend of their Helldorado Blonde Barley Wine and their Velvet Merkin Oatmeal Stout, aged in Jamaican Rum Barrels with a touch of lime and ginger.

Q: Are you working on any rum blends?

I don’t know if it is a real rum category, but I have always been interested in “Naval Strength Rums.” With the help of some good friends who have much better palates, I have been working on a blend that includes an Agricole rhum from Martinique, an over-proof rum from Jamaica, an un-sweetened rum from the Demerara region and a pot-still rum from Tennessee. I don’t have the proportions quite right yet, but it has been fascinating (and tasty) to see how small additions/subtractions can have big effects on a final blend. As a result, I have really grown to admire professional blenders.

Q: The ground around you is probably covered in snow right now.  How do you keep warm through the winter months?  Do you have a warm “go-to” cocktail?

Funny you should ask. Last night we got twelve inches of snow and expect another four to six today. I write these words in between sessions of plowing snow on my driveway. I move the snow around, come inside and have a Rum Hot Toddy and the wind blows the snow back on the driveway, and then I go back out and plow some more. The Hot Toddy makes it all bearable. When the plowing is done, or I give up, it is time for a snifter of fine rum (maybe naval rum?), a fire in the fireplace and a good book.

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

If you have to endure cold weather, here is my recipe for a Hot Toddy:

Start with a heavy ceramic or glass mug. Pre-warm it with hot water. Throw the water out and add 2 ounces of good rum, 3 tablespoons honey, 3 tablespoons fresh lemon juice, a piece of lemon rind, a dash of grated nutmeg, a cinnamon stick and two cloves. Pour in six ounces of boiling water and let sit a few minutes. Adjust honey and lemon juice to your tastes. 

Cheers.

Mike

Q: As our official Cocktail Scientist, you have been working hard to explain some of the chemistry and science behind the most popular rum cocktails.  What has been the most rewarding aspect of this work?

Conducting deep research into some of most iconic rum cocktails this year has been thoroughly gratifying. To my knowledge, no one has ever taken a white paper approach to understanding the science behind a cocktail, and I hope the readers have enjoyed this unique view as well. What has been most rewarding is learning and understanding how the evolution of cocktails is no mere accident. In some cases, it can be the very biochemical and physical properties of the cocktail that make it popular because it was necessary for survival. A great example of this is the evolution of the Classic Daiquiri, and its historical role in helping fight maritime scurvy during the Colonial Era.

Q: Chemistry and chemical reactions dictate much of what we do every day, yet most people are happy to be oblivious to the science behind it.  Do you think people would have a higher quality of life if they understood more science or is the purpose of scientists to provide “peace of mind” to the rest of the community?

Great question! When I first started writing as “The Cocktail Scientist”, I knew I wanted to take the reader on a journey to help them better understand cocktails that we all enjoy and bring us together. Taking a unique scientific method approach to the research of these cocktails, I feel, has helped debunk many of the myths that cocktails, specifically rum cocktails, have. These unfortunate myths range from rum cocktails being unhealthy and being leading causes of obesity. Sure, there are some cocktails that are loaded with calories, carbohydrates and sugar, but there are some foods that have the same characteristics. It is completely unfair to stereotype all rum cocktails in this manner. Therefore, I always include a Nutrition section in each article. The reader will clearly be able to see the science behind each cocktail and evaluate the nutritional properties based on the data that I provide. It is my hope that at that point, the reader feels even more connected to their favorite cocktail that they enjoy drinking and ordering.   By providing the nutritional information of a cocktail, I have empowered the reader to make an individual decision affecting their personal dietary well-being.  This information enables the reader to have both a higher quality of life while choosing which rum cocktail best fits their life style.

Q: Most people don’t know this, but you and your wife Tracey just launched a super cool business, can you share details with our readers?

Yes, my wife, Tracey, and I, along with a couple of other experienced business partners, will be bringing Rock Sound Rum to market in early 2020. Inspired by the beaches of Rock Sound, Bahamas, Rock Sound Rum (www.rocksoundrum.com) is made for people who appreciate a killer cocktail and a whole lotta adventure. It really is an epic vacation in a bottle!

Q: Wow, that is fantastic!  Which rums will you be launching first and where will they be available?

 For the better part of the past eighteen months I have been putting my degree in science from the University of Florida to use and developing and formulating what we feel is a desired need in the rum industry, and that is a rum brand, like Rock Sound Rum, that has a high ABV content combined with fresh fruit flavor and color. The feedback and results have been amazing so far, and we are excited to be launching not only our Original Dark and Original Light rums, but also Pineapple, Grapefruit, Key Lime, and what we feel will be a real crowd pleaser, Smoked Coconut Rum. Both our Smoked Coconut Rum and our Original Dark Rum have subtle notes of smoked mesquite, which is a popular wood here in Texas, known for its sharp and pleasant flavor when cooking barbeque. Rock Sound Rum will be available here in our hometown of Austin, Texas first, before going Statewide, then National. We can’t wait to have everyone make a killer cocktail with it!

Q: How much has the bar scene changed since your days behind the bar at Nation in Washington DC?

While I lived in the Washington, DC metro area I had the fortunate experience to bartend at a few of the hottest venues in America, one of which was Nation, a scene which attracted national and international entertainment and thousands of people every night. Whether I was serving at Nation or very trendy bars in the area, the focus was always on the speed of which the cocktail was delivered to the customer’s hands, as opposed to the art of the cocktail process and enjoyment of the cocktail’s appearance. Today, I do not believe bars and restaurant patrons are any less thirsty, but I do believe visitors view the cocktails they are ordering and having made as another form of entertainment and are willing to wait a bit longer and watch their construction. I believe today’s bartender aims to deliver on that. Tying it back to The Cocktail Scientist, I hope that readers can learn from my column and build on their enjoyment of the cocktail making experience.

Q: Do you have any special message you would like to share with your fans?  Is there anything in particular that they can look forward to in 2020?

I hope that my readers continue to enjoy my scientific analysis and research into classic and new cocktails. In 2020, I am looking forward to examining cocktails that are more international in nature, and possibly rely less on cocktails from the Colonial era.  We will see! 

Joel