Rum in the News
KOLOA RUM COMPANY
Koloa Rum Company announced the launch of its new Rum Rusher Hawaiian Rum Cocktail in collaboration with the Las Vegas Raiders. This exciting partnership marks the continuation of a thrilling union between the two iconic brands, allowing fans to experience the fusion of Hawaii culture and Raiders spirit. Packaged in a convenient four-pack, Raider Nation can purchase the Rum Rusher at multiple liquor stores throughout Nevada and Utah. In addition, individual Rum Rusher cans will be available for purchase at the Koloa Rum Company Store in Lihue, HI. The Rum Rusher Cocktail is a result of a dynamic ongoing partnership between Koloa Rum and world-renowned mixologist Tony Abou-Ganim. As one of the leading bar professionals and industry pioneers, Abou-Ganim’s expertise has been instrumental in crafting this unique and flavorful cocktail. The Rum Rusher, packaged at 15% ABV, is a harmonious blend of Koloa White Hawaiian Rum, natural flavors such as orange, pineapple, and lime juice, as well as organic agave syrup. It will be available in sets of four 12 fl. oz. cans. “The Rum Rusher Cocktail is a testament to our commitment to creativity and innovation, and embodies the essence of Koloa Rum and the Raiders,” said Bob Gunter, President and CEO of Koloa Rum Company. Koloa Rum invites fans to taste the bartender version of the Rum Rusher at the Twitch Lounge and concourse bars inside Allegiant Stadium. https://koloarum.com/
RHUM BARBANCOURT
Rhum Barbancourt, the 163-year-old signature rum producer of Haiti, has won a coveted double gold medal at the 2024 San Francisco World Spirits Competition (SFWSC) for its new Overproof White Rum, aptly named “Haitian Proof”.
SFWSC awardees are judged on their quality, production technique and craftsmanship. A Double Gold rating signifies that the entrant received a gold medal rating from all members of the judging panel. “It is an honor to be recognized for our unique craftmanship and high standards at one of the world’s most intense competitions that features over 5,500 entries and 70 seasoned judges who determine the best of the best”, stated the CEO, Delphine Gardère. “This award validates our vision to step into the overproof category and craft a remarkable white rum showcasing our distillation methods and emphasizing our unique sugarcane selected for its aromatic prowess. We are immensely proud to deliver a premium product that reflects the rich flavors and essence of Haiti’s terroir for connoisseurs and enthusiasts alike.”
https://barbancourt.com/
CUBAN SUGAR HARVEST
Reuters News Service reported that the Cuban sugar harvest is winding down at the lowest tonnage since 1900, forcing the government to import and putting more pressure on its domestic rum, soft drink and pharmaceutical industries.
President Miguel Diaz-Canel said at the end of April that the state-run industry had produced 71% of the 412,000 metric tons planned, or just shy of 300,000 metric tons, and would mill into May. Cuba produced 350,000 metric tons in the last harvest and while some sugar mills remain open, yields drop sharply in May as hot, humid weather sets in, accompanied by summer rains. “This means we will have to import and, of course, less sugar means there is less syrup and alcohol for various industries and, of course, rum,” said Cuban economist Omar Everleny. The communist-run Caribbean Island nation was once the world’s top sugar exporter, and produced 8 million metric tons of raw sugar in 1989, before the collapse of its former benefactor, the Soviet Union, sparked a steady decline. Everleny said government data released this week showed the production of sugar cane-based alcohol used for various products from rum to pharmaceuticals was down more than 50% since 2019, as was most manufacturing since tough new U.S. sanctions and the COVID-19 pandemic gutted the import-dependent country’s foreign exchange earnings and kicked off a grueling economic crisis that continues today.
KŌ HANA DISTILLERS
The latest Limited Release from Kō Hana is a Madeira barrel finished version of their KILA rum. They only get their hands on a few Madeira barrels, so whenever a new release drops, their staff and ‘Ohana rush to get their hands on a bottle. Boasting a bottled proof of 118.6 with a rich, smooth finish and notes of stewed fruit, walnuts, and smoky vanilla, this is a perfect complement in any cocktail. Through meticulous barrel tasting, Kō Hana selects exceptional barrels that possess a flawless balance of flavor and character, requiring no dilution. This makes KILA the connoisseur’s ultimate choice, as it is bottled at full cask strength. The proof varies and is personally handwritten on each label, adding a touch of authenticity. KILA is Hawaiian for strong or bold. To fully savor its essence, enjoy KILA neat or with a slight dilution of water or ice. https://www.kohanarum.com/
HOLMES CAY
Holmes Cay Rum released two expressions last month, the Venezuela 2007 15 Year edition from Destileria Sofa and the Barbados 2012 Port Cask edition from Foursquare Rum Distillery. Both are part of Holmes Cay’s Single Cask collection. The Venezuela expression is from a historic 228 year-old distillery in the Aragua Valley. Due to trademark agreements, the name “Destileria Sofa” is commonly used for the distillery instead of its restricted name. Holmes Cay Rum founder Eric Kaye says, “As we expand North America’s access to special aged rums, there are times when we encounter a rum whose producer cannot be disclosed. When we can share a new experience for spirits lovers with that spirit, a high quality, high proof expression, we are happy to do so. To the best of our knowledge, it’s the first fully tropically aged high proof offering from this distillery to be released in the United States.” The Venezuela 2007 15 Year is a molasses, 100% column still rum distilled in 2007 in Venezuela. It spent 15 years aging in the tropics before being bottled in New York State at 55% alcohol by volume. The Barbados 2012 Port Cask edition is from the well-known and highly respected Foursquare Rum Distillery of Barbados, a molasses-based blend of pot and column still rum with 18 months of secondary aging in casks that formerly held port wine. After aging tropically in Barbados for eight years in ex-bourbon casks, it then spent an additional 18 months in second-fill port casks in New York State and was bottled at 55% alcohol by volume. The award-winning previous 2012 edition has sold out. In other news, Holmes Cay won Double Gold Medals at the San Francisco World Spirits Competition for their Belize 2006 16 Year edition and their Fiji Single Origin rum. The Belize 2006 came from Traveller’s Liquor Distillery in Belize. It is an all-molasses rum that was distilled on a manually operated column still. It was tropically aged exclusively in in ex-bourbon casks and bottled at 61% ABV. The Fiji rum is a blend of lightly aged molasses-based pot and column still rums from South Pacific Distilleries in Lautoka, Fiji. It is bottled at 46% ABV. https://www.holmescay.com/
HAPPY RAPTOR DISTILLING
Happy Raptor Distilling announced last month that its last day of service took place on May 17th. The distillery, which opened its doors in February 2020, specialized in premium rum handcrafted with 100% Louisiana molasses and infused with real citrus, botanicals, and whole spices. Their signature lines of 504Rum and 504Syrups have been available for purchase at the distillery’s Central City tasting room, local groceries, bars, restaurants, and corner stores throughout the Greater New Orleans, Baton Rouge, and Lafayette areas, as well as in select stores across the United States. Since 2020, Happy Raptor has contributed over $100,000 in direct funds, goods and services to the New Orleans community, and has worked with over 100 local non-profits. At the height of the pandemic, Happy Raptor was the first New Orleans craft beverage manufacturer to develop an online appointment system, so guests could purchase pre-batched cocktails, bottles of 504Rum, and, later, hand sanitizer. By offering deep discounts to first responders and free event options to nonprofits, they built roots and connections with the community during a time when connection was hard to come by. Through the company’s extremely strict dedication to equity and a non-toxic workplace, it was able to provide a daringly transparent, inclusive, and women-led environment, providing a welcoming space for tens of thousands of guests and dozens of team members of all backgrounds and orientations – a respite in an otherwise highly exclusionary industry. “We are devastated to say goodbye to this special company, and this incredible team of people,” said co-founder Meagen Moreland-Taliancich, “We named this company after our son, and he’s grown up alongside it. When we look back, we’re very proud. We created a space of comfort during some of the hardest years our community will ever experience, and we had the means to help and take action for others when everything around us felt hopeless. We hope we made a difference. All we can say is thank you to the families, partners, and friends who believed in us.”
“We’ve been on the brink of profitability since the day we opened. We’d reach out to finally touch success, and then another disaster. We finally realized that the cavalry isn’t coming. The resources to support small business in Louisiana are like a drop of water on an elephant’s back,” said co-founder and chief distiller Mark Taliancich. “We were told by many friends that we were crazy to say yes to every nonprofit that knocked on our door, but it was the smartest choice we made. With tourism at all-time lows and no budget for advertising, our partnerships with nonprofits and community leaders have kept our doors open. And even more than that, those partnerships elevated our tasting room to one of the finest cocktail spots in the city. Nonprofit partners are our strongest sources of long-term customer loyalty and engagement, and our numbers show that clearly. We have no regrets.” The distillery’s assets, including the custom still, fermenters, distilling equipment, shelving, décor, furniture, bar, cabinetry, heaters, shed, chairs, tables, and more are also available for purchase. Happy Raptor will remain open for tasting room operations at limited hours until May 17th, or until all assets have been liquidated. The turnkey Happy Raptor brand and trademark packages (including all digital elements, design graphics, logo, website, social media, and branded materials), as well as federally approved recipes are also available for sale. https://www.504rum.com/
CADENHEAD’S
Scottish independent bottler Cadenhead’s announced four new rums last month, two in their Yellow Label, Cask -Strength series and two in their Green Label, Country-Origin series. Details are somewhat scarce, but this is what I have discovered so far. The first Cask-strength offering is from the Foursquare Distillery in Barbados. It was distilled in 2007, aged for 16 years and bottled at 55.0% ABV. The second Cask Strength rum is from the Epris Distillery, located in São Roque near São Paulo in Brazil. It was distilled in 2012, aged for 12 years and bottled at 51.4% ABV. The first Green Label rum (Country-Origin series) was succinctly titled Spanish. It was distilled in 2007, aged 17 years and bottled at 46% ABV. The second Country-Origin release is Panamanian. It was distilled in 2006, aged 17 years and bottled at 46% ABV. https://www.cadenhead.scot/bottlings/rum-release-2024-b4-s17/
2024 NEW YORK RUMFEST FESTIVAL CASK
At the 2023 New York Rum Festival & Conference, the RumLab collaborated with Holmes Cay Rum, curator and bottler of outstanding rums from around the world, to open up its single cask selection process with a blind tasting of a series of single cask rum expressions to a 14-member jury of spirits industry connoisseurs and knowledgeable collectors. These participants blind tasted and seriously debated four diverse expressions provided by E & A Scheer from around the Caribbean and the world. All the expressions were strong contenders, and the group made excellent arguments for their favorites. This open process ultimately resulted in the New York Rum Festival’s first cask selection. The expression will be released to the US market for purchase at the beginning of June, and will premiere at the 2024 New York RumFest. RumLab founder, Federico Hernandez, said “The New York RumFest has been an eagerly anticipated event for rum fans for 7 years, and we are proud to bring a festival cask pick chosen by the rum connoisseurs who attend RumFest annually. We are very pleased to collaborate with Holmes Cay, known for bringing ultra-premium rums to the US market, for our first cask selection. The Holmes Cay Jamaica WPL 2012 edition is a single cask from an award-winning distillery in Lluidas Vale, Jamaica. The molasses, 100% pot still rum was aged in ex-bourbon casks in the tropics for 8 years, with a further 3 years maturation in Europe in ex-bourbon casks. Its profile is a classic Jamaican mix of ripe banana, vanilla, spices and oak. Fermentation, distillation and aging alone create the Jamaica WPL 2012 edition’s complex flavors. No sugar, no color and no other flavors were added in the making of this rum. The Jamaica WPL 2012 has been bottled at 57.14% ABV. https://newyorkrumfest.com/
ALAMBIQUE SERRANO
Brothers Isidoro, Rommel, William, and Axel Krassel Peralta continue the work that their grandfather Max started in the 1930s. An immigrant who fled his home country of Germany at the start of WWI, 16-year-old Max landed on the Gulf coast of Veracruz in 1917. With no knowledge of Spanish, Max began working any odd job that he could find. He eventually found himself in the mountainous Cañada region of Oaxaca, where he met and married his wife. It wasn’t long before he began distilling aguardiente on a coffee farm (at that time it was common for the haciendas to distill their own cane). After learning the ropes, Max set out on his own to begin distilling his own aguardiente, using a still he designed and built himself. Today, the grandchildren are making amazing rums from fresh squeezed sugarcane juice at one of the most interesting distilleries in Mexico. The juice is fermented in seven 1,200-liter stainless steel fermenting tanks that are stored outside of the distillery or in three pine vats, housed in a small bodega. All fermentation is done with wild, ambient yeast and takes six to ten days. Fermented juice from the steel tanks go into the “Krassel Still”, a continuous still designed and built by Max Krassel. Grandson Rommel distills the fermented juice from the pine tanks on rustic copper pot alembic stills that are typical of mezcal production in the Oaxacan Valleys. Aging is done at four different altitudes, using a range of barrels, including ex-whisky, ex-cognac, new French oak, ex-sherry and ex-mezcal. Last year, Alambique Serrano released four rums that were well received. The new releases for 2024 are:
Blend #3 – Matadiablo This rum is comprised of mostly pot-distilled rums; it was designed to hit an intense, high-toned profile for fans of bold rum. The blend is 32% Pot Still: aged 6 months in an ex-Mezcal cask, 27% Pot Still: aged 19 months in first use French Oak, 23% Pot Still: aged 17 months in first use French Oak then rested 3 months in open glass demijohns and 18% Krassel Still: aged 21 months in an ex-Bourbon cask. Bottled at 63.4% ABV.
Blend #4 - Tres Maderas Tres Maderas is Spanish for “three woods”. Utilizing a rarely-seen cask made from Acacia wood, the blend also includes rum aged in both French and American oak. The blend is 41% Pot Still: aged 21 months in a first-use Acacia cask, 38% Krassel Still: aged 36 months in an ex-Cognac French Oak cask and 21% Krassel Still: aged 18 months in a wet, American Oak cask that previously held vino generoso. Bottled at 59.1% ABV.
Single Cask #14 - EX-BOURBON CASK 2021 This single cask rum uses sugarcane harvested at 2,500 to 3,800 feet above sea level. It is fermented for five to ten days in stainless steel tanks and distilled on the custom “Krassel Still”. The rum is then aged for 24 months in an ex-Bourbon casks in a humid climate, losing about 9% to the angel’s share. Bottled at 55.8% ABV.
Single Cask # 20 - FRENCH OAK 2022 This single cask rum also uses sugarcane harvested at 2,500 to 3,800 feet above sea level. Fermentation is done in the pine vats in the bodega with ambient yeast. Rommel Krassel distilled this rum on the family’s copper alembic pot still. The rum was aged 21 months in virgin French Oak in a dry climate, losing about 8% to the angel’s share. Bottled at 64.4% ABV.I have had one of their rums last year (maybe Blend #2) an it was an amazing powerhouse! For more information on this fascinating distillery, checkout their informative website. https://www.alambiqueserrano.com/
