"Got Rum?" Team Interview 2023

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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:

  • “Got Rum?” has been in existence for 22 years now and its circulation has reached an all-time high, thanks in great part to a boom in the consumption of premium rums around the world.
  • Rum Central has moved into its new warehouse complex, from where it will be able to keep up with the increasing demand for bulk rum.  The increased space will allow for even more specialty cask finishes than before, along with faster turnaround times.
  • Starting in 2024, Rum Central will also offer a regular supply of freshly-emptied rum barrels for distilleries, wineries and breweries to age or to finish their products.
  • Craft distilleries around the world continue to raise the bar and to incorporate the latest technologies into their business plans, mostly with favorable, well-received results.  This does not go unnoticed and large distilleries are also adapting their practices to reflect the higher expectations from consumers and policy makers.
  • The Rum University continues to be part of Moonshine University’s Rum Curriculum, stay tuned for additional, advanced training classes that will be offered in 2024.

I wish all a very happy holiday season and hope that 2024 brings us all even more good news about our beloved rum industry!

Margaret

Q: A couple of months ago you injured your knee during a biking accident. How is your recovery?

I broke my tibia, tore my meniscus, and badly ruptured my ACL. I had surgery 12 weeks ago to fix it all and have been doing physical therapy 2x a week ever since. I was in a leg brace and crutches for 8 weeks, and now just working hard to get back to normal. I should be 100% by late spring.  

Q: According to some reports, the hospitality industry has recovered to pre-pandemic levels. Does your experience agree with this?

Sadly, no. I am still seeing staffing issues at most restaurants, and the staff they do have is young and often inexperienced. It is still an ongoing issue in a lot of places.  The good news is that people are out dining though, and restaurants are busy! 

Q: This year we saw a large increase in our bulk rum sales destined for RTD products. Do you think that RTDs continue to increase in popularity or has the trend flattened?

It definitely seems that the category has grown and continues to do so. I worked closely with Charles Joly many, many years ago with Crafthouse Cocktails, and it was such a new category, with little to no competition. Now it seems everyone is doing an RTD. 2020 started the home bartender, and while some love making cocktails from scratch, there are a lot of people who prefer the RTD.  

Q: What are some of the things that you are looking forward to achieving next year?

Well the first thing is getting back to the physical activity I was doing prior to my accident. Rock climbing, hiking, and urban walking.   I was walking 15-20 miles a week on local trails. I miss it desperately.  Work-wise, I am still educating full-time and still running the CAP program at Tales of the Cocktail and loving all of it. My boyfriend and I are hoping to go to France this year to visit friends, as well as spend some time in Cognac and Champagne. (and rock climb, of course!)

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

Just that I appreciate that y’all are still reading and interested! I started writing for “Got Rum?” many years ago and life has changed so much, so many times, over the years. I am so grateful to still be a part of it.  

Q: Another year is coming to an end, and you’ve had the opportunity (not always pleasure!) of tasting many, many rums, not just for our magazine.  Which are some of the most memorable rums from 2023 and why?

It has been an interesting year for blended rums and cask finishes.  Standouts for me were Don Q Double Cask Finish Zinfandel Cask, Ron Colon Salvadoreno High Proof Rum, Bayou XO Mardi Gras, and Rhum J.M. Jardin Fruite. Each rum had an interesting flavor profile and demonstrated the skills of the blenders behind the brands.

Q: In addition to reviewing rums for “Got Rum?” and writing your own articles for other outlets, you also offer consulting services to hand-picked clients.  How are new companies communicating with consumers?  Are there common shortcomings that need to be addressed?

When I think about newer rum brands that are doing it right, Holmes Cay is one of the best at connecting with imbibers by using social media, attending tasting events that focus on consumers and rum enthusiasts, and not being shy about personally connecting with the community at large. By doing this, they have created a strong and loyal following, which is impressive considering that they have only been around for a few years. I believe their personal touch is what has helped them rise above many other new brands.The most common shortcoming I see in the spirit industry is too much reliance on Instagram. A pretty picture with no substantive information is easily forgettable and does little to generate the interest the brand is trying to obtain.

Q: Do you have any rum-centric trips/vacations planned for next year?

I do not have anything scheduled at this time.  I am looking at different options and have not chosen anything that is rum-centric.

Q: What about rum conferences/events?

As far as rum-focused events, I am currently looking at conferences to see if any fit my schedule. In January, I am hosting two charity rum symposiums at the Inuhele Polynesia Pop Culture event in Atlanta and hope to attend the Tales of the Cocktail conference during the summer.

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

Thank you for reading. I always appreciate the feedback and conversations that happen after each issue has been published. When you are evaluating rums, please always consider the style of rum, the production methods, maturation, blends, etc., and compare them accordingly. For example, comparing a spiced rum with a 10 year old rum blend is not a fair comparison for either product.I wish everyone a happy new year and thank you again for reading my work.

Q: How is the economic situation in Chile, particularly as it relates to the hospitality industry?  Has your bar (Red Frog) recovered to pre-pandemic levels?

I think the hospitality industry is still imbalanced, sales levels are lower than last year and this is due to several factors: consumers are controlling their spending, there is higher unemployment and banks are working with selected merchants to offer large discounts, which is great for consumers, but it is bad for on-premise establishments.I had difficulties paying some of our suppliers on time and, once I took care of all outstanding payments and called them to apologize, they would tell me that most of their accounts were going through the same thing.I really hope the situation can be fixed soon, we need a stronger economy, with higher disposable income levels and more clients looking for higher quality (instead of lower quality/prices).

Q: A year ago there was a very limited selection of cigars available in Chile, but several new brands have been introduced since then.  Is this a signal of a more solid economy, or is it possibly a trend among (new) smokers?

Yes, this is a subject I discussed with some consumers: the increased variety of cigars available, either through e-commerce or in actual stores.  For example, a hotel in Santiago now has a Davidoff store inside, which is a huge step in the right direction.  Another factor that affected the boom was the purchase by the Chinese of Habanos SA, which resulted in a large increase in prices, forcing many “Habanos Widows” to look for new alternatives.

Q: Are you planning to attend any rum conferences in 2024 or do you have any rum-related travels coming up?

I would love too, I always enjoyed going to them, constantly learning during each trip.  Given the current economic situation, I’ll have to take a deep breath and put my travel plans on hold for a little while.  Without a doubt, some of those festivals have been the most enjoyable experiences of my life.

Q: We know that you enjoy rum versions of classic cocktails.  If you were to have a cocktail named after yourself, what would be its inspiration?

I have tried to, but I don’t want to take credit away from time-tested creations.  While it is true that one can modify an existing recipe to create a new version, all these cocktails come from a very flexible origin: you can create new “experiments,” some of which are surprisingly good, but that doesn’t make them original creations, they are simply the result of that moment’s inspiration.

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

When your mind is fully occupied and you are overcoming a milliard of obstacles, it is then that your creativity is truly tested.  Among all my projects, the most interesting and appealing to me is to age rum in the southern part of Chile.  I believe that, little by little, and with my partnership with you, based on all the years we’ve been working together, this has the potential to produce something very special, worthy of being ranked alongside the world’s best.  I don’t want to promise anything, but if things start to improve (such as an increase in tourism), this can become a beautiful project.

Q: You recently took time off from writing, so that you could focus on research.  Has your research uncovered any “hidden gems” of information?

Yes, I needed some time to do research and to rest, too. I have found some interesting documents, even though not exactly “hidden gems”, as I had the luck to discover in the past. However, I have found some Cuban sources, often quoted in the literature, but very difficult to read directly. I will use them for my articles, but I want also simply to translate and publish them to make them available to the English-speaking public.

Q: How is the craft rum (micro distillery) scene in Italy?  Are there any noteworthy operations and/or products available?

About craft rum, in Italy there are some new, exciting experiences. Sicily had an important sugar production for centuries, until the 1700s. And in the 1800s, they also tried their hand at producing rum. Then, the cheaper sugar imported from America led to the demise of the local industry. Some years ago, in the ancient town of Avola, a visionary entrepreneur began to cultivate sugarcane again and to produce rum with it. The name of the product is AVOLA RUM. It is made from the juice of the cane, unaged, and it is wonderful. One of the best rums I have ever tasted. Now, two more Sicilian entrepreneurs have begun to produce their rum, which will soon arrive in the market, and others are said to be taking an interest. For an Italian rum lover like me, and for a historian too, it is very exciting.

Q: Did you notice any changes during 2023 in how consumers approach rum, in Italy in particular, or in Europe in general?

I would say that the premiumization is continuing, and the surge of the cocktail scene too. I am sorry, but I am not able to answer this question in a totally reliable way. In the past year, I have travelled very little and I have had few opportunities to attend rum events, to visit the bar scene and to talk with the rum family. So, I do not know if there are any new trends in the Italian and European rum world.

Q: Can we expect a new book from you anytime soon?

Yes, I hope so. I would like to write a new book about Cuban rum, but at the moment I do not know when I will be able to publish it. Years, unfortunately, do not pass in vain and my energy is not what it used to be.

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

Yes, there is, actually. I have been writing for Got Rum? for ten years now, and I hope our readers have enjoyed reading my articles quite as much as I have enjoyed writing them.

Q: Another year of rum news has come and gone!  Which of this year’s stories stood out to you the most and why?

I think the biggest story is 23 | 01 | Bn_Qa, Mount Gay’s first release in its Single Estate Series. This is a rum made from sugarcane grown on their own 300-acre farm. This allows Mount Gay to grow and process cane so that they can make the best possible molasses for this rum. This first release has a long, nine-day fermentation, then it’s run-through only a pot still and bottled at 55% ABV. These three elements are different from most Mount Gay products. I love the idea of farm to glass production. A number of distilleries grow their own cane to make fresh cane juice but Mount Gay is the first large distillery, that I am aware, that is growing cane to make their own molasses. And now we know what Maggie Campbel has been secretly working on for the last few years.The next big story was the release of the Hampden Jamaican Rum 8 Marks Collection. This set has 200ml samples of eight different marks (individual distillates) that Hampden Estate uses as building blocks in blending their rums. These unaged rums, bottled at 60% ABV, show the incredible diversity of Jamaican rums, and Hampden rums in particular. What really makes this set special is the insert that describes each mark in incredible detail. It describes the history, the raw materials, fermentation times and ester breakdowns for each mark. I don’t think I have ever seen such transparency. The bottles are big enough for you to taste and compare marks and also create your own Jamaican blend. There is so much to learn here; this is a rum nerd’s dream come true. If there are any significant-others out there looking for a holiday gift for their rum-nerd partner, this is it. There are rumors that Hampden will release a second collection in 2024, this time with the same marks being aged one year in ex-bourbon casks and proofed to 52%

Q: Long-term readers of our magazine know that you enjoy blending your own rums.  How are your personalized rum blends coming along?  What are the next goals in your rum blending journey? 

I always remember Luis Ayala quoting Aristotle: “The whole is always greater than the sum of its parts.” In our world that would mean taking good/great rums, blending them together and making something greater. I still struggle with that final goal. The idea that Kuleana can blend seven rums to make their Hōkūlei or Black Tot blends nineteen rums to make their Master Blender’s Reserve is beyond my comprehension. Right now, I am attempting a winter blend to make Rum Old Fashioned and a summer blend to make Daiquiris. For the Old Fashioned I am blending Jamaica and Barbados rums, Smith & Cross and Mount Gay. I am still not happy with the ratios. For Daiquiris, the goal will be something like Foursquare’s wonderful Probitas, but with more punch. I am thinking it could be a blend of Jamaica (Worthy Park, maybe) and Barbados or Panama rums. 

Q: Are there any rum-related books that have caught your attention recently?

Well, the elephant in the room here is certainly Matt Pietrek’s Modern Caribbean Rum. At 830+ pages, it is a monster, almost too big to rest in your lap. But it is definitely the encyclopedia of Caribbean Rum. He has done a great job of collecting data and photographs of just about every distillery in the region and his wife, Carrie Smith, did a great job on the layout of the book. The other book I liked was the quirky Puerto Rico Rum-Clopedia by Federico Hernandez. Fede is the man behind the Rum Lab, a promoter of rum festivals in the States and Puerto Rico. It is a brief history of rum in Puerto Rico. Yes, it talks about Bacardi and Destilería Serrallés (Don Q), but it also covers smaller, craft distillers like Club Caribe, Crab island and San Juan Artisan. He writes about blenders and bottlers like Barrilitos and Ron Rincón and famous Puerto Rican distilleries of the past. 220 pages, with tons of pictures. He cheekily refers to his book as Version1, as he hopes there is more history of Puerto Rican rum to be written.

Q: Are you planning to visit any distilleries in 2024?

There are two distilleries here in Arizona that have gotten international recognition for their rums. Both, Desert Diamond Distillery and the Elgin Distillery, have won gold medals at the San Francisco World Spirits Competition and the International Wine & Spirits Competition. I have been to both distilleries, but I would like to go back and do deep-dive, nerdy interviews with them like I did with two Hawaiian distilleries earlier this year.

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

I would like to close with a toast that I heard Mitch Wilson of Black Tot Rum give. It seems appropriate for the Holiday Season:

                                                                                      There are Tall Ships,

                                                                                    There are Small Ships,

                                                                          And there are ships that sail the sea

                                                                           But the best ships are Friendships,

                                                                                      Here’s to you and me.