June 2017- Rum in the News

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June 2017- Rum in the News

BAYOU RUM

Bayou Rum, a Louisiana-made, handcrafted spirit, is raising a glass to toast seven new awards recently earned in two annual international tasting competitions – the Denver International Spirits Competition and the Tastings.com International Review of Spirits, America’s oldest annual international spirits competition. To-date, Bayou Rum’s award-winning flavor has been recognized 98 times in competitions around the world. “As we expand our footprint into new markets throughout the US and globally, it’s important to highlight the work of our team, whose passion really drives our success,” said Bayou Rum President Trey Litel. “Because our rum is made in small batches, the process is longer and more labor intensive than others. It requires the full-time attention of our Head Distiller Jeff Murphy and Master Blender Reiniel Diaz, whose collaboration and dedication are vital in producing rums capable of this continued recognition.”

I wrote briefly about the Denver International Spirits Competition in last month’s issue. This year, the competition featured more than 350 distilled spirits, ranging from newly opened micro-distilleries to globally recognized spirits brands, which were judged double blind by a prestigious panel of sommeliers and seasoned food and beverage professionals, who awarded the Bayou range as follows: Bayou Spiced – Double Gold, Best of Class in the spiced rum category; Bayou Select – Silver; Bayou Silver – Silver; Bayou Satsuma Rum Liqueur – Silver.

Powered by the Beverage Testing Institute, the Tastings.com International Review of Spirits is a blind tasting and medal -based competition, judged by Tastings.com’s trained staff, and top spirits professionals and buyers from retailers and restaurants, using a proprietary methodology developed in collaboration with Cornell University. The 2017 reviews listed Bayou expressions as: Spiced – Gold (Exceptional), Best Buy; Bayou Select – Gold (Exceptional); Bayou Silver – Silver Medal (Highly Recommended).

2017 marks the first year of full national distribution of Bayou Rum, which will also launch in Europe, Asia, Australia and the Caribbean throughout the year. In 2016, Stoli® Group USA became the exclusive national distributor of “America’s Rum,” which was founded in 2011, introduced Bayou Silver and Spiced rums in 2013, Satsuma Rum Liqueur in 2014 and Bayou Select rum in 2015.

DON PAPA RUM

The Bleeding Heart Rum Company is bringing the majestic spirit of the Philippines to the U.S. market with the arrival of Don Papa Rum, the first small-batch super-premium rum from the Philippines known for its rich, sweet style and fruity notes. Beginning in May 2017, following rapid success launching in Europe and Asia, the super-premium rum will first be available at select retailers in New York City and Boston, followed by other fine spirits retailers nationwide.

Don Papa Rum carries the long-standing traditions of Filipino rum making as a first- rate, expressive liquid that has amassed a cult-like following with spirits enthusiasts and industry insiders – a testament to its ability to transcend the rum category. The complex and delicious tasting rum offers a new taste that rum drinkers, brown spirit aficionados and newcomers to the spirit category can all enjoy. “ ’The Don’ is not for the feeble hearted – it is for those who have a burning desire to do things differently, experience life’s greatest pleasures, have an appetite for adventure and have an undeterred, generous spirit,” said Stephen Carroll, founder of Don Papa. “The U.S. is ready for a groundbreaking luxury spirit that embodies their passions in a bottle…they are ready for Don Papa Rum.”

The field to bottle process required to perfect “The Don” is no simple task. Don Papa Rum is handcrafted on the ethereal Philippine island of Negros, also known as “Sugarlandia,” where

the lush, fertile land allows the sugarcane to flourish. The ancient sugar mills of Negros grind the Noble Cane, the original variety of sugar cane in Southeast Asia dating back thousands of years ago. This variant is much sweeter than others and transforms into the special “black gold” molasses used in Don Papa. These ingredients are then distilled and aged up to seven years in an ultra-humid climate, intensifying the interaction between the rum and the American oak barrels, drawing out the vanilla notes from the wood. This combination of the island’s volcanic soil, superior sugar cane, aging process and the blender’s skill yields a smooth, full-flavored taste that is distinctly Don Papa: light and fruity on the nose with notes of vanilla, honey and candied fruits.

ATLANTICO RUM

Atlantico Rum, the award winning rum brand from the Dominican Republic, is introducing a bold new look. Inspired by classic ceramic tiles found throughout the Caribbean, the company has created a fresh, distinct design that clearly stands out from other rums. “We love the Caribbean, particularly our home in the Dominican Republic. The people, food, culture and lifestyle are simply incredible. We wanted to find a way to capture the vibrancy and flavor of the Caribbean in our packaging while doing it in a classy way that is different than any other rum,” said Brandon Lieb, Atlantico’s Co-Founder. “With our new look, we are communicating Atlantico’s hand crafted credentials, unique process and flavor notes while transporting the imagination as much as the palate,” said fellow Co-Founder Aleco Azqueta.

Atlantico sourced materials from all over the world in order to achieve its design goals. The bottles, produced in France, are rounded with a heavy glass base. The wood and cork closures come from Portugal and are debossed with an updated Atlantico logo. All labels come from Northern California and include tasting notes, raw material information, barrel types used, individual bottle numbers and the signatures of the two founders. The designs are the work of Los Angeles based luxury design firm M+. “The Atlantico brand represents ‘a Passport to Paradise.’ We looked to bring that to life by combining a subtle guilloche pattern (similar to those found on passports) with Caribbean tile design elements. We are absolutely thrilled with the results and loved working on such a fun lifestyle brand,” said M+ Creative Director Cleo Murnane. “ I couldn’t be happier with the new design,” adds singer Enrique Iglesias, who is a partner in Atlantico, “it has a timeless, sexy look that captures the spirit of the Caribbean.” Atlantico comes in three different styles: Atlantico Platino, (not a part of the packaging update) a white rum that is finished in barrels that previously held Tempranillo wine; Atlantico Reserva, a solera style rum aged up to 15 years; and Atlantico Gran Reserva (formerly Private Cask), a blend of rums aged up to 25 years. Founded by Aleco Azqueta and Brandon Lieb in 2008, Atlantico has quickly become one of the most awarded rums on the market. The rums are all produced and bottled in the Dominican Republic and are available throughout the Caribbean, US, Mexico, Canada, Australia and Europe.

SAILOR JERRY RUM

A proud partner to Fleet Week New York 2017, Sailor Jerry Spiced Rum has partnered with another original American brand, Kiehl’s Since 1851, to host its Sailor Jerry Home Base for Fleet Week in the brand’s Hell’s Kitchen location (678 9th Avenue at west 47th Street). Conveniently located in the heart of the Fleet Week New York activities, the Sailor Jerry Home Base will be open to the public on May 25th and May 26th, offering complimentary Norman “Sailor Jerry” Collins tattoos, by noted tattoo artists Three Kings, to members of the military and their supporters on a first come, first served basis, from 11am-5pm.The Sailor Jerry Home Base will once again serve as Sailor Jerry’s one-stop shop for all things Fleet Week New York, including information on events and specials going on throughout Manhattan. Willing participants can stop by and sign up for a complimentary Norman Collins’ flash tattoo by New York’s own Three Kings tattoo parlor, view a custom Sailor Jerry Harley-Davidson motorcycle designed by Oliver Peck, and experience Kiehl’s efficacious skincare products.

In addition to welcoming sailors, marines, coast guardsmen/women, and their supporters, Kiehl’s Hell’s Kitchen will also offer members of the military 20% off on purchases, with the presentation of valid military ID , throughout the duration of the Sailor Jerry Home Base. “For Sailor Jerry Spiced Rum, Fleet Week is a time to celebrate, honor and thank members of the military for everything they do,” said Josh Hayes, Senior Brand Manager of Sailor Jerry Spiced Rum. “This year, we have taken our celebration to a new level with this collaboration with Kiehl’s Since 1851, an excellent partner with shared values and with our Welcome Party aboard the Intrepid Sea, Air & Space Museum, a perfect setting to toast all those who give their service for our country. We cannot wait to open our Sailor Jerry Home Base and together offer some great experiences to the visiting members of the military.” “Like Sailor Jerry Spiced Rum, Kiehl’s Since 1851 is a true American brand and we are thrilled to host members of the military during this year’s iconic Fleet Week in the heart of NYC,” said Chris Salgardo, President of Kiehl’s USA. Founded as an old-world pharmacy in Manhattan’s East Village in 1851, Kiehl’s offers efficacious skin, hair and body care products for women, men, babies and even pets. Today, Kiehl’s is available worldwide, and along with its products, is also renowned for its rich, New York heritage and history, and commitment to philanthropy.

FOURSQUARE RUM

R. L. Seale has released the third expression in their series of wine cask finished rums. These are a blend of pot and column distilled rums, aged for three years in former Bourbon barrels and then finished in wine casks. I was lucky enough to find and enjoy the Port finished release. There was also a Zinfandel aged version. This new release, called Criterion, spends the second aging period in barrels that once held fine Madeira wine. Criterion is bottled at 56% ABV and should be available shortly in the United States. You can find ‘teaser’ photographs on Facebook and Instagram.

APPLETON RUM TOUR AND EXPERIENCE

I mentioned earlier in the year that Appleton is investing close to $1 Billion dollars in a new visitor center at their St. Elizabeth facility in Jamaica. To fill the void until the center reopens in November, Appleton has created a mini-version near Falmouth, Trelawny, where a cruise ship pier unloads rum-thirsty tourists. The Appleton Rum Seminar and Experience in Falmouth, Trelawny will feature a one-hour education seminar and tasting. During the seminar, tour guides explain the rum-making process at the Appleton Estate through high impact storyboard scenes. The tour includes a welcome cocktail, tasting, signing of Appleton’s signature board.

The Jamaica Gleaner reported that J Wray & Nephew’s Academy manager, Debbian Spencer- Minott, said that from its humble beginnings as a tavern in Kingston, the company has developed into one of the largest exporters in the Caribbean, with its products distributed in over 60 countries. “The Appleton Rum Seminar and Experience is a beautiful story that we want to share with as many people as possibly, notably our cruise ship and stopover visitors,” she added. For over 265 years, the people at the Appleton Estate have crafted authentic, premium rums using time honored traditions that have been passed down from generation to generation. “From cane to cup, our critically acclaimed rums are created by the environment, ingredients, and practices that are unique to our estate,” she noted. She said a decision has yet to be made whether to keep the Falmouth location open once the Rum Tour in St. Elizabeth resumes, adding, however, that the proximity to the Falmouth Pier makes it a tempting proposition.

ALUNA COCONUT

Cloudbreak Spirits has just released Aluna Coconut Rum, a tasty combination of Guatemala and Caribbean rums and all natural coconut flavors. Aluna is bottled at 35% ABV and claims to have less sugar than its competitors. The Guatemalan rum starts with sugar cane juice that is fermented with a proprietary yeast extracted from pineapples. The rum is then aged at higher altitudes, resulting in a lighter and smoother rum. FMCG Magazine quoted Cloudbreak Spirits Director, Heather Graham, as saying: “We’re delighted to be launching Aluna Coconut at this time. Our brand world is built around a central theme of empowerment –particularly amongst women for whom this generation has conferred greater independence, liberty and self-determination. We’re confident this brand positioning, alongside the delicious flavor affinity of rum and coconut, coupled with a lower sugar content and clean, natural taste will appeal to our core target market of women and men aged 21+.” Aluna Coconut will be rolling out to stores and on-trade outlets throughout the UK over the summer.  International distribution is scheduled for 2018.

ELEMENTS EIGHT REPUBLICA

Elements Eight rum has expanded its portfolio with a new bottling, a blend of two column still rums sourced from unnamed distilleries in Cuba and Panama. The rum, called Elements Eight Republica, is said to “debunk the myth that quality rums can only be made by blending pot and column still distillations” with its use of 100% column still liquid. Aged for a minimum of five years in Bourbon casks and bottled at 40% ABV Elements Eight Republica is described as having a “naturally sweet character ”.  It joins three other expressions in Elements Eight rum’s range: Elements Eight Vendôme Limited Edition; Element Eight Platinum; and Elements Eight Exotic Spices. “Elements Eight is a framework, a step by step process to apply a handcrafted, balanced approach to creating rums with artisan producers,” said Carl Stephenson, founder of Elements Eight rum. “ I hold product integrity dear and consult heavily on the liquid with distilleries, bartenders and rum writers. Cuba and Panama have always fascinated me and I feel Republica respects the spiritual home of rum, with its rich, romantic and unorthodox roots.”

DON Q RESERVA de la FAMILIA SERRALLES

In 1994, the Serralles family tasked themselves with aging a special rum in charred American white oak barrels. From this original lot of 36 barrels, the best samples were chosen for the creation of a truly sublime blend. This singular blend was combined and returned to the charred barrels for a few months so a balance between aroma and taste could be achieved. This special lot was named Reserva de la Familia Serralles, producing a rum robust in color and aroma, with a very silky and refined taste in the palate. The contact with the wood gives it a natural dark amber color which is both intense and brilliant. Its aroma has notes of vanilla oak, sweet air, touch of burnt wood and even a slight taste of molasses, which help build the character of this exceptional rum. It is deliciously smooth in the mouth while the sweet notes of rum are distributed evenly throughout the palate. Its aroma awakens the senses and at first sip sends a wave of warmth to the heart, literally in the center of the chest, where the spirit of a great rum is meant to be felt. Flavors linger for a while forever tied to the memory of a unique experience.

TWO CURIOUS RUM BOOKS

I found it curious that two new rum books showed up at my house last month and both have the word ‘curious’ in their title. First came The Curious Bartender’s Rum Revolution by Tristan Stephenson. Then, Rum Curious, by Fred Minnick arrived this morning.

The Curious Bartender’s Rum Revolution is Stephenson’s fourth effort in his Curious Bartender series. Earlier efforts in the series were The Artistry & Alchemy of Creating the Perfect Cocktail, Gin Palace and An Odyssey of Malt, Bourbon & Rye Whiskies. The rum book is about 7-1/2 by 9-1/2 inches, has 256 pages and is divided into four sections. The first section covers the history of rum. Section two details how rum is made. The third section is the heart and joy of the book, a 150 page Rum Tour. Section four is a collection of eighteen rum drink recipes. The book is closed out with two glossaries and an index. I loved this book! As a rum evangelist, this the book I will pass out on street corners and leave on nightstands in hotel rooms. The Rum Tour section is my favorite. It describes over fifty distilleries in twenty-two locations. There is also a section on blenders/bottlers, like Mezan, Goslings, Lemon Hart, Pussers and Pyrat. I keep picking up this book and randomly opening to this section and learning something new every time.

Fred Minnick writes about whiskey for Covey Rise, Whisky Advocate, and Whisky magazine. He is the “bourbon authority” for the Kentucky Derby Museum and regularly appears in the mainstream media, including CBS This Morning, Esquire, Forbes, and NPR. Rum Curious measures about 6 x 9-1/2 inches and has 240 pages. It is roughly divided into two sections. Section One covers History, Production and Rules & Regulations. Section Two covers Unaged Rum, Aged Rum, Flavored Rum, Other Cane Spirits and Cocktails. This book showed up literally minutes before (or past) printing deadline, so I have not really had time to enjoy it yet. But it looks darn promising. Appendix A, Distillery Production Notes, caught my attention.

All in all, a great month for rum readers!