"Got Rum?" Magazine
Rum in the News
The most recent and noteworthy headlines in the rum industry, written by Mike Kunetka and published monthly in the "Got Rum?" magazine. To share your news with our readers, please send an email to Mike@gotrum.com
PLANTATION BECOMES PLANTERAY
Early last month, Maison Ferrand and West Indies Rum Distillery unveiled the name evolution of Plantation Rum, now becoming Planteray Rum. The name ‘Planteray’ embodies the brand’s identity and core symbols that have adorned bottles for more than 25 years. This name pays homage to sugarcane, the PLANT that gives birth to the rum, and the sun’s RAYs that are essential for sugarcane growth and ripening. The decision to rename was prompted by the brand’s announcement in July 2020 to evolve its name, reflecting an acknowledgment of the potentially negative connotations associated with the term ‘plantation,’ considering its ties to darker historical realities. “From today forward, the evolution from Plantation to Planteray begins,” said Alexandre Gabriel. “It was a long journey of trademarking a name that reflects our brand ethos in 120 countries. Naturally, the rum we have proudly produced for more than 25 years remains exactly the same and will still be produced with the same expertise, attention and care but now as Planteray Rum. We remain wholeheartedly committed to make the same exceptional rum from Barbados and some of the greatest rum terroirs in the world.” At the same ceremony, Maison Ferrand and West Indies Rum Distillery announced the global release of Planteray Cut & Dry Coconut Rum, a 100% Barbadian artisanal rum infused with locally sourced coconut, available for the first time outside of the Caribbean. Cut & Dry Coconut Rum was officially launched as the first rum under the Planteray Rum name. Creating Cut & Dry was the result of four years of experimentation to find the perfect balance of natural coconut infusion for WIRD’s delicious Barbadian rum. To capture the essence of Barbados, the birthplace of rum, WIRD partnered with local coconut farmers who have been cultivating delicious coconuts for generations. “Our partnership with our local coconut farmers promotes Barbados as a hub for premium craft products, as well as celebrate Barbados’ rich heritage,” says Andrew Hassell, WIRD’s managing director. “The distillery has been the backbone of the local rum industry for more than 130 years and we invest in our community. We are proud to source local molasses and coconuts to produce Planteray Cut & Dry, a true product of Barbados. WIRD joined forces with the Caribbean Agriculture Research and Development Institute (CARDI) and the International Trade Centre’s Alliances for Action program to work with local farmers in Barbados, fostering the growth of the agriculture sector and ensuring a sustainable supply of coconuts for rum production. The partnerships support Barbados businesses and sustainable agriculture initiatives and celebrate its heritage. WIRD’s goal is to guarantee that Cut & Dry is always a 100% Barbados product. Handpicked at the peak of maturity, the white flesh of the coconut is meticulously cut and dried, preserving the pure coconut flavor. The flesh is then infused in Barbados rums, creating an expression that perfectly blends the rich flavors of Bajan rum with the tropical goodness of farm-fresh coconuts. There are no cutting corners, it takes one coconut to make one liter of Cut & Dry. “We tried coconut in all its shapes and sizes, juice, jelly, fresh fruit, dried shells, you name it, we distilled it, and tasted it!” says Don Benn, WIRD’s master distiller. “It took four years of experimentation and 97 recipes to find the winning method and combination of ingredients sourced from our neighbors, using natural white coconut flesh infused in our delicious Barbados rum,” says Alexandre Gabriel, owner and master blender of Maison Ferrand and West Indies Rum Distillery. “ It took Andrew Hassel an extra two years to secure enough coconuts for our export markets. We won’t be able to produce very big quantities because Cut & Dry is hand-made and the coconuts need to grow, and you can’t speed that up. Nature needs to do its work.” https://planterayrum.com/
CUBAN RUM FESTIVAL
The Latin America News Agency reported that the President of Cubasol, Luis Martinez de Armas, has announced that next September, Varadero, Cuba’s main beach resort will host the Festival El Ron de Cuba. The event will be held from September 18th to the 20th at the Casa del Ron (House of Rum) in that town in the western province of Matanzas, some 140 kilometers east of Havana, the island’s capital. The executive explained that the festival will offer visitors the opportunity to taste some of the best rums of Cuba, as well as learn about its history and production. The event will bring together specialists, businessmen, entrepreneurs, sales agents, producers and retailers to exchange information on the production and marketing of the main brands they produce and represent. Master classes will be given by renowned rum masters, technologists and national and foreign specialists, as well as the creation of cocktails with white and aged rums by bartenders from the Cuban Bartenders Association (ACC). Other proposals, Martínez de Armas said, will include visits to different rum factories on the island, which will offer the opportunity to discover the interesting and complex processes that give rise to the flavor of Cuban spirits. This new edition of the festival, organized by the company Caracol S.A., subordinated to Cubasol, will also be an excellent opportunity to enjoy Cuba and in particular Varadero Beach.
ANGOSTURA
The House of Angostura® has started to prepare to celebrate as it counts down to its 200-year anniversary in 2024. With just a few weeks into the start of the new year, the House of Angostura® is ramping up preparations for a full year of festivities in honor of its bicentennial. 2024 will be an extraordinary year for the House of Angostura® as new product releases, commemorative limited editions, and incredible anniversary parties are planned worldwide. Trinidad & Tobago is a country known for its ability to throw a good party, as its scenes at Carnival can attest. Angostura® will carry this legendary, vibrant energy through its anniversary celebrations internationally. This historic year will see the House of Angostura® join an elite group of companies that has successfully maintained its relevance with each new generation of consumers for 200 years by continually innovating and building on its legacy. Every dash of ANGOSTURA® bitters has told a rich story for two centuries. The iconic bitters brand was born in 1824 when it was first formulated as a medicinal tincture in Venezuela by Dr Johann Seigert, surgeon general in Simon Bolivar’s revolutionary army. In the 1870s, Dr Siegert’s three sons moved to Trinidad, where Angostura® has been made ever since to the exact recipe as in 1824. In the 1950s, following the success of bitters, Angostura® decided to apply its know-how and passion for blending into crafting a range of beautiful rums. It now boasts one of the most highly awarded rum portfolios in the world. Angostura® today is one of Trinidad & Tobago’s crown jewels, and the almost two centuries-old history is a testament to the company’s grit, drive, and determination. Over the past 200 years, Angostura® has expanded from bitters and rum into other spirits, as well as low and no alcoholic beverages. 183 years after the original aromatic bitters, Angostura® introduced ANGOSTURA® orange bitters, and their latest innovation, ANGOSTURA® cocoa bitters, which was released in 2020 is helping to support the survival of Trinidad & Tobago’s indigenous agricultural gem, Trinitario cocoa, and provides small-scale organic cocoa farmers with a sustainable future. House of Angostura® Chief Executive Officer, Laurent Schun comments: “For any company to reach 200 years is an incredible achievement. We’re very proud and really excited going into our bicentennial year. We have so many plans that we’re about to implement, including some exciting new products. 2024 is going to be 366 days of celebrating. As for the next 200 years, the future looks bright for Angostura”. www.angostura.com
BOUNTY RUM
The inaugural Spirit of Saint Lucia bartending competition will take place during the Miami Rum Congress on February 10th. Held at the Miami Beach Convention Center, the competition is open to bartenders in the US. They will be tasked with crafting cocktails that capture the essence of Saint Lucia, vying for a top prize of US$1500 and a trip to their Caribbean island. The event is sponsored by Bounty Rum, which is produced in Saint Lucia, and cocktail syrup producer Reàl Ingredients. The collaboration is being called a ‘harmonious fusion of Caribbean heritage and modern mixology’. Participants are expected to exhibit their creativity, by devising a unique cocktail that draws on Saint Lucia’s ‘diverse culture’ and ‘natural beauty’. Cocktails must be made using Bounty Rum as the base spirit, alongside one of Reàl Ingredients’ products. A cash prize will also be awarded to second place (US$500) and third place (US$250). Ben Jones, North American sales director for the Miami Rum Congress, said: “We are thrilled to be a part of the Spirit of Saint Lucia Cocktail Competition. “This event not only celebrates the artistry of bartending but also pays homage to the rich cultural heritage of Saint Lucia. We can’t wait to see how bartenders infuse their creations with the spirit of the island, using Bounty Rum as their muse.” https://bountyrum.com/
HAVANA CLUB
Havana Club has announced the redesign of its bottle labels for the new year, with the intent of modernizing and preimmunizing its core portfolio. Among the changes include the flagship Havana Club Añejo 7 Años, which puts the Cuban provenance front and center, with a design inspired by Havana’s iron doorways. It also includes the signature of the late creator Don José Navarro Primer Maestro del Ron Cubano and the bottle capsule now includes the number 7.Alexa Varela, Head of Portfolio at Havana Club, commented: “As the leading Cuban rum brand, we’re very excited to unveil a new look for our renowned core range that speaks of our proud heritage. While the liquids crafted by our skilled team of Maestros del Ron Cubano stay true to their roots, the refreshed labels add an innovative touch that blends modernity with tradition, enhancing experiences for customers and bartenders from all corners of the world.”Reflecting on the project, Rosalind Michaluk, Strategy Director at Pearlfisher London, shared: “We were thrilled to collaborate with the Havana Club team to reinvigorate and redesign a global spirits icon for the next generation of rum drinkers. It was important to dial up the brand’s unmistakable, timeless Cuban DNA across a newly harmonized brand portfolio while championing each liquid’s unique story, authentically reaffirming its status as ‘El Ron de Cuba’, the rum of Cuba.” https://havana-club.com/
BEENLEIGH
In 1884, an abandoned steamboat washed ashore at ‘Beenleigh’, a sugarcane property on the Albert River in Queensland, Australia. Aboard the boat, the SS Walrus, was a tremendous copper still. Fate had landed a gift at the feet of cane growers John Davy and Francis Gooding, and they set about distilling spirit from their own sugarcane. Close to 140 years later, Beenleigh Rum is still crafted at the same riverside location. The heritage-listed site is no longer just a go-to for fans of spirits, however. It’s now also home to a restaurant serving pub-style dishes that often come slathered with a rum sauce. Order the signature beef ribs, the corn ribs and sticky pork belly bites and you’ll be eating rum condiments whether or not you’ve opted for the eatery’s beverage of choice to wash down your meal. Seating 80, Beenleigh’s new Distillery Restaurant offers not only its favorite tipple, but also local produce and Aussie flavors. Other dishes to try include spicy chicken wings, brisket and veggie burgers, char-grilled chili garlic squid and a 300-gram Darling Downs porterhouse steak. Plus, the sweets range spans a meringue stack paired with dragon fruit compote, as well as a sticky toffee pudding with burnt orange caramel, coffee and wattle seed gelato. Fancy not only stopping by for a meal and a drink, but for rum tastings, tours of the distillery and masterclasses? That’s also available. “We are thrilled to introduce The Distillery Restaurant as an extension of the Beenleigh Rum Distillery experience, and believe it will quickly become a favorite with both locals and travelers,” said Beenleigh Artisan Distillers’ Head of Marketing and Hospitality Chris Illman. “The menu itself has taken classic comfort foods and elevated them with high-quality ingredients, new flavor profiles, unexpected twists — and, of course, a healthy dose of Beenleigh Rum where possible.” https://www.beenleighrum.com.au/
GOSLINGS
The latest from Goslings is the Family Reserve Old Rum Rye Barrel Finish. The first extension of Goslings Family Reserve Old Rum line, the rum is finished in once-used rye whiskey barrels for three years. Family Reserve Old Rum was originally produced exclusively for members of the Gosling family. It was created from a blend of rums that were left aging in hand-selected once used bourbon barrels and bottled once annually. For the rye barrel finish, three rye barrel fills were combined in the final rum blend to lend a unique spiciness and an herbaceous, earthy quality to the final product. Each bottle is hand-filled, hand-labeled and numbered. Then, it is stopped with a cork and covered in green sealing wax (a color regularly associated with the use of rye barrels), before being sealed in the same way the Gosling family first bottled their Bermudan rums in the early 1900’s. “Goslings introduced Family Reserve Old Rum in 2003, and twenty years later, the rye barrel finish is a welcome new addition to our family of rums. This will be the first of multiple innovations in the Old Rum line of products,” says Malcolm Gosling Jr., eighth generation rum maker. “We took a unique blending approach when introducing our Old Rum to rye barrels, starting independent fills in 2018, 2019, and 2020. Finally, this year, we married the three aged rums for bottling and the end result is a complex rum that can be enjoyed like a bourbon or aged whiskey, either sipped, on the rocks, or in a classic cocktail.” https://www.goslingsrum.com/
RHUM J.M
SPIRIBAM has officially launched the most significant and ongoing projects of one of their iconic brands to date – Rhum J.M: The EDDEN Project (Engagés pour le Développement Durable de nos Écosystèmes et de notre Nature), marking the revered rum distillery’s monumental progress as a global spirits producer and leader in the sustainability movement. Over the past decade, J.M has made a series of methodical developments to its sugarcane rhum distillery improving production quality in a measurable and effective effort to diminish its impact on the natural environment by utilizing key practices to hone their craft within a full circular economy. Nestled at the foot of Mount Pelée, the largest distillery of the area has been a longtime advocate of the sustainability movement in Martinique, working to address the challenges to cultivate within the area’s terroir-driven tropical climate in the most environmentally and socially responsible manner possible. Emmanuel Becheau, Managing Director, Rhum J.M, explained “We produce rum which demands excellence, yet our idea of excellence vastly simply surpasses that of taste alone. The lovers of our rhum can be certain that behind each bottle there are passionate women and men committed to excellence, crafting our spirits within this circular economy: EDDEN. It is for our fans that we wish to share what we are learning, our dedication to the planet, and the value we hold for our environment and social responsibility.” Grégoire Guéden, CEO, Spiribam, added “When you discover Rhum J.M, you cannot help but be moved. We knew it was our responsibility to protect it. How? Continuous innovation, tireless motivation, and limitless passion, because only this will enable us to protect our traditions while also paving the path towards our future. This is both the secret and battle of our centuries-old distillery. In this rich land, swept by trade winds and tropical rains, we grow some of the best sugarcane in the world. We prioritize soil health using crop rotation and fallow. We operate our distillery according to the principles of this circular economy so that the waste products from sugarcane fuel our eco-efficient furnace. Some of our surplus bagasse is delivered to the local biomass plant to produce electricity for the island. With EDDEN, we’re sharing these advancements because this is the way. Exceptional because it is authentic. Exceptional because we care. Rhum J.M is at the crossroads of modernity and tradition, and there is much more on the horizon.”. EDDEN has officially come to life launching J.M as the leader in the beverage industry with the intent to advocate for improved sustainability at distilleries around the world. Most importantly, there is clear transparency throughout the entire process from both Business-to-Business and Business-to-Consumer. J.M is a leader of the sustainability movement for all of Martinique, as it is one of the most recognized distilleries undertaking these goals around environmental and social responsibility. To codify their methodology, J.M engaged the sustainability consultants at Linkup Factory. Together, they built a manifesto to serve as a new standard for themselves, their partners, and their community. Ben Jones, Managing Director, Spiribam America said “I’m proud. After so many years of development, EDDEN has finally been shared with the world. This is not the end, but truly Day 1 of a lifelong commitment to be a leader of sustainable rum production practices. On Earth Day 2022, EDDEN was officially born from years of dedication, patience, and an ever-growing pursuit of knowledge. A huge milestone accomplishment from one of our own crown jewel rum distilleries!” https://www.rhumjmusa.com/eddenproject
RUMCAST
In 2019, John Gulla and Will Hoekenga created the Rumcast, “the podcast that helps you navigate the world of rum by talking to the people who shape it.” The podcast has been well received over the years and the number of listeners has grown dramatically. Last month they released their 100th episode, quite a milestone in the podcast world. Rather than a self-congratulatory, pat-on-our back romp, they created a well-written, professionally produced 90-minute collection of new interview segments from previous guests, covering how rum has evolved in the last five years and where they think rum is headed over the next 5 years. Returning guests include Kate Perry of La Maison and Velier, Zan Kong of Worthy Park, Margaret Monplaisir of St. Lucia Distillers, Craig Nicholson of Worthy Park, Maggie Campbell of Mount Gay, Jeff “Beachbum” Berry and Ed Hamilton. I strongly recommend that some night soon, you give yourself a good size pour (or two), sit by a blazing fire and have a listen. www.rumcast.com/episodes/100th-episode
