"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
WEST INDIES RUM DISTILLERY
A million-dollar solar energy plant is currently being installed at Barbados’ largest rum producer. Aimed at reducing the impact of its carbon footprint on the island, the West Indies Rum Distillery (WIRD) is making the investment at its Brighton, St. Michael home with the ultimate goal of becoming carbon neutral by 2030. “We are constantly researching innovative opportunities to further improve sustainable and socially responsible business practices. We also have new and ambitious environmental goals and we are looking at innovative systems in order to stop the use of fossil fuels altogether and to reduce our total energy usage,” said Andrew Hassell, WIRD‘s Managing Director. The new solar plant is expected to generate an output of more than 400 kilowatts and is estimated to produce 747,000 KWH in the first year of operation which will provide for at least 20% of the electrical consumption of the distillery. To this end, WIRD has also retained a renewable energy consultant with thirty years’ experience in the field to study, establish and transform the distillery into a carbon neutral operation within the next ten years. “This solar plant is the cornerstone of our green initiatives. Williams Solar of Williams Industries is the company responsible for phase one of this project. The roof structure first had to be replaced, and then the roof sheets had to be replaced. The Williams Solar team are in the process of installing the solar panels.” added Michael Marshall, Engineering Manager, WIRD. The distillery also has other plans in the pipeline to assist with the reduction of carbon emissions that will go into effect later this year. https://www.plantationrum.com/
BARBANCOURT
In honor of the 25th anniversary of the Haitian Education and Leadership Program (HELP), Rum Barbancourt has committed to a five-year partnership to support higher education in Haiti. This partnership will fund three full five-year scholarships and create the Thierry Gardère Admissions and Recruitment office at HELP. The Office of Admissions and Recruitment is the first stop for all applicants who aspire to the organization’s Excellence and Merit Scholarship. HELP’s mission is to create a generation of young professional leaders who will contribute to a more just Haiti. HELP is proud to name this office after the late CEO of the Société du Rhum Barbancourt Thierry Gardère, who always valued higher education in Haiti. HELP Country Director, Garry Delice recalls the first check he received from Mr. Gardère in 2007. “I asked him what convinced him to make that first contribution,” Garry recalls, “he said that he always believed in education for change, that Haiti cannot take off without an educated population to push the country forward.” Over the years, Barbancourt has always been a supporter of HELP. Today, with Delphine Gardère, the current CEO, this partnership is not only giving back to the Haitian community but also honoring the legacy of her father. Delphine concludes, “As we continue to believe in a brighter future for Haiti, we are convinced that investing in HELP is the right approach and one that proudly honors my father’s legacy.” Thierry Gardère’s vision and investment are already producing tangible results, as Barbancourt now counts two HELP graduates among its employees. This commitment roots Barbancourt in the past, present, and future of HELP and its students. https://barbancourt.com/, https://uhelp.net/
HAVANA CLUB
The Havana Club Rum Museum celebrated its 21st anniversary last month with the introduction of a new digital site that allows users a rewarding tour of the so-called ‘18th century colonial mansion’ to learn about the history and production of authentic Cuban rum. According to the creators, the website provides information about the company’s services, allows you to enjoy a virtual tour of its facilities and promotes knowledge for a product linked to Cuban culture. The new site promises easier navigation, access to bibliography on the history of Cuban Rum and the possibility of downloading a cocktail recipe book with Havana Club. The Havana Club Rum Museum has received more than two million visitors from 90 countries and, according to the TripAdvisor travel platform, the site is one of the most visited places in Havana. Unfortunately, due to the current situation derived from the Covid-19 pandemic, the center is closed to preserve the health of visitors and workers. During this time, the museum is being restored and will soon have attractive new displays and visitor comforts. www.havanaclubmuseum.com
KASAMA
Alexandra Dorda, daughter of Tad Dorda, the co-founder of leading vodka brands Belvedere and Chopin, recently started her own brand. Rather than choosing the family tradition of vodka, she launched Kasama Rum. Inspired by her Filipino mother and Polish father’s unique heritage, Kasama is distilled and aged in the Philippines before being shipped to Poland and bottled at Dorda’s family distillery, for sale in the U.S. market. Per Dorda: “It is very special to connect the three countries that I am from in this unique way.” Alexandra attended Stanford and after graduation worked at Chobani in New York for several years, which taught her about building a food and beverage business. She returned to Poland to work at a private equity fund, and it was there that the idea for Kasama solidified. “I learned a few years ago that the Philippines is actually one of the biggest rum producers in the world,” says Dorda. “I suddenly had this ‘a-ha’ moment of realizing that I could create the rum that I thought was missing from the market, while also celebrating my Filipino heritage that I’m so proud of.” Kasama is distilled from fermented Noble sugarcane juice (the original sugarcane species, native to southeast Asia) rather than molasses, similar to French Caribbean rhum agricoles or Haitian rums. https://www.kasamarum.com/
RON BARCELÓ
Ron Barceló has introduced the first organic rum in the Dominican Republic. Barceló Organic is distilled from the fresh juice of sugarcane grown in a select cane field of only 1.5 square kilometers, which lies on the banks of the river next to the distillery. On this land, sugarcane is grown in a completely natural way and is subject to the company’s rigorous RB360 sustainability code, an ambitious program that allows the company to monitor and manage its activity across the entire business operation in alignment with the fulfillment of the UN Sustainable Development Goals. In 2016, the firm’s adherence to good environmental management practices made it the first Dominican rum producer to receive the Carbon Neutral and ISO14064-1 certifications, based on the NORDOM 798 standard. It was also the first to obtain and to use the Bilan Carbone® license. Ron Barceló measures its carbon emissions and reduces them by using biomass and photovoltaic cells to produce clean energy (which represents 90 per cent of the energy used in its rum-making process), as well as CO2 recovered during the fermentation phase. This CO2 is then used to create carbonation in soft drinks. By-products from the distillation of cane juice, such as vinasse, are also used as a natural fertilizer. To offset emissions that it cannot reduce, the firm finances green projects in different countries. Those projects have been certified under the corresponding standards and contribute to the mitigation of the effects of climate change. http://ronbarcelousa.com/
SIS4ERS DISTILLERY
Manchester’s Sis4ers Distillery, located in Salford, is best known for its infused flavored gins. Last month they changed things up a bit with the introduction of their first rum. Four Sisters Spiced Rum is a perfect blend of Caribbean inspired rum crafted with spices and warmed with vanilla and caramel. Sister Lucy McAvoy, Sales and Marketing Director for SIS4ERS DISTILLERY said, “We are hugely excited to launch our Spiced Rum. We have worked meticulously to craft the perfect balance of spices and flavor, to ensure our first rum on shelf is unique and memorable. Rum is often associated with the sea, and so we chose to add Amphitrite to the heart of our brand design. We wanted to add a feminine touch, a symbol of female strength to a drink that can often feel quite masculine.” The four sisters are a ‘sister’ company to the Seven Bro7hers Brewery. Yes, there really are 11 siblings: four gin-distilling sisters and seven beer-brewing brothers. https://sis4ersdistillery.com/
BUMBU
Craft rum maker Bumbu has released Bumbu Créme. This new offering joins Bumbu Original and Bumbu XO, which rank among the best-selling rum lines in the U.S. Bumbu Créme is a blend of Bumbu rum, select spices, and decadent, real dairy cream. It’s a rich, but not heavy, rum cream with a deep, complex array of aromas, including chai, coconut, and cinnamon. A balanced combination of sweetness, spice, and cream, Bumbu Créme is perfect chilled straight, on the rocks, or in a cocktail. Bumbu is made at a historic Barbadian distillery founded in 1893 and continuously operated for more than 120 years. Our rum is distilled using two continuous stills. The yeast used during fermentation is a distillery secret that dates back as far as 1840, when some of our original iron pot stills were cast. https://www.bumbu.com/home
RUM CHATA
E. & J. Gallo Winery has announced that its Spirits Division has signed an agreement to acquire Agave Loco LLC, the owner of RumChata, a leading cream liqueur brand. Inspired by the traditional milky rice drink from Mexico, founder and master blender Tom Maas began experimenting in his kitchen to create his version of a rum-based horchata. Using fresh dairy cream, rum and a proprietary sweet spice blend, RumChata was born in 2009. Since its introduction, RumChata has steadily grown within the cream liqueur category in both retail and on-premise. “First of all, I want to thank the distributors and retailers, as well as our employees, who supported RumChata since its inception. Your backing of the brand meant the world to us and will not be forgotten. As a small independent producer, we never imagined the success of RumChata when we were just getting started back in 2009. We have taken the growth of the brand as far as possible as a small supplier, and it was the right time to find a new brand steward. I know the RumChata brand will thrive under Gallo’s guidance, and I am excited to watch the brand continue to grow and evolve in the future,” said Maas. https://www.rumchata.com/, https://www.gallo.com/
ECHO SPIRITS DISTILLING
Echo Spirits’ owners Joe Bidinger and Nikhil Sharoff have been planning their distillery for years and had hoped to open in the spring. Both the Covid-19 pandemic and the normal process of applying for the various needed licenses delayed that. “We’ve obviously had to change our plans a little bit,” Bidinger said. Echo Spirts’ Original Rum was the first product the distiller introduced to the market in October 2019, just months before the coronavirus pandemic would shut the world down. Their latest offering is Echo Spirts’ Pineapple Rum. Bidinger describes the flavor profile as pineapple without the sweetness. To achieve its more subtle flavor, Echo Spirits infuses its rum with “leftover” or processed pineapple. The distiller has partnered with local company Simple Times Mixers to utilize the flesh and bark leftover after processing and juicing pineapples for their drink mixers. The remnants still have pineapple essence and oils that provide flavor, but not overwhelming sweetness. Imbibers can also feel good about drinking Echo Spirts’ Pineapple Rum, as $1 of every bottle sold (forever!) will be donated to organizations focused on the needs of the hospitality and service industry. https://echospirits.com/
DIPLOMATICO
Diplomático Rum announced a pilot program focused on improving sustainability within the restaurant and bar industries while helping address the ongoing food insecurity issue in the United States. Dubbed “Project Leftover,” the Diplomático Rum program aims to create and connect a network of local nonprofit food rescue organizations with restaurants and bars whose food surplus would previously go unused, while helping reduce their carbon footprints and directly reduce local food insecurity. Restaurants can also realize additional savings through an enhanced tax deduction designed to incentivize businesses to donate food. Food waste is a global problem and major contributor to climate change. Additionally, each year just in the US, 72 billion pounds of food goes to waste while 42 million people face hunger. Both food insecurity and the environmental impact of food waste can be reduced if restaurants, a big contributor to the problem, stop wasting food. Project Leftover is being organized by The LBB Agency, which provides brands and the hospitality industry with a focused approach on how to implement conscious, purpose-driven and sustainable strategies into their work, a little bit at a time. The program is expected to launch initially in South Florida with programs in Houston, New York and Los Angeles rolling out throughout 2021. Each market will enlist 25 participating restaurants and bars, who will be provided an individualized food waste reduction solution tailored to their business and paired with a local community partner organization. https://rondiplomatico.com/, https://www.lbbagency.com/
FLOR de CANA
In celebration of Earth Day, Flor de Caña, a Carbon Neutral and Fair Trade certified premium rum, has pledged to plant more than one million trees by 2025. Through its own annual reforestation program, Flor de Caña has already planted nearly 750,000 trees since 2005, and now, in partnership with the environmental charity One Tree Planted, the brand will launch a global reforestation campaign that aims to ensure a greener future for generations to come. The campaign, titled “Together for a Greener Future”, will include a series of initiatives with retailers, bars, restaurants and on social media (#TogetherForAGreenerFuture) to engage eco-conscious consumers and raise awareness on the importance of reforestation. Furthermore, individuals will be able to support reforestation efforts by donating through the One Tree Planted platform, which guarantees that one tree will be planted for every dollar received. In turn, Flor de Caña will match all individual donations received during the campaign, doubling the impact. “Trees are essential for biodiversity and a healthy climate, so it’s great to work with a brand so committed to making a positive impact for reforestation and sustainability overall,” said Diana Chaplin, Canopy Director at One Tree Planted. “As a brand, we are deeply committed to the protection and preservation of the environment. By partnering with One Tree Planted, we hope to inspire individuals who want to be part of a good cause and help restore forests around the world,” said Mauricio Solórzano, Global Ambassador for Flor de Caña. http://flordecana.com/
RELICARIO
Spanish drinks group Beveland Distillers has added a rum finished in ex-vermouth casks to its Ron Relicario range.Ron Relicario Vermouth Finish has been made using Relicario Superior rum, which is aged for between five and 10 years in the Dominican Republic. The rum then underwent a second period of maturation in Mancino Vermouth Vecchio casks for six months. Mancino Vermouth Vecchio is made using a blend of 38 botanicals, as well as a fortified Trebbiano wine. During its production, the vermouth is aged in oak barrels for 12 months. Bottled at 40% ABV, the vermouth cask is said to impart ‘botanical nuances such as wormwood, gentian root, rhubarb, chamomile and flashes of citrus. http://www.relicariorum.com/en/
RON ZACAPA
The first installment in the four-part Heavenly Cask series is Zacapa 23 La Doma, The Taming Cask. The limited-edition bottling will be followed every four years by a new release to create four collectable special editions. Using Ron Zacapa’s ‘sistema solera’ ageing process, rums aged between six and 24 years were blended and matured in barrels that used to hold American whiskies, Sherry and Pedro Ximénez wines. The ex-American whiskey casks were used to ‘tame’ and ‘give shape’ to the unaged spirit immediately after distillation before the second charred cask added more character to the spirit. The third cask, ex-Sherry, brought ‘new aromas’, before the fourth and final cask, ex-Pedro Ximénez, added ‘sweetness’ to the liquid. Bottled at 40% ABV, Zacapa 23 La Doma, The Taming Cask will be available in select markets.https://www.zacaparum.com/
KHUKRI RUM
The Nepal Distilleries Pvt. Ltd., producer of Khukri Rum, has announced its support for Clean Himalaya Program 2021 taking place under the leadership of the Nepal Army. This program aims to clean the basecamps and their peripheries of Lhotse, Makalu, Dhaulagiri, Pumori, Ama Dablam, and most importantly, Everest, the world’s highest mountain. The campaign begins from the 11th of April, 2021, and continues till its conclusion on World Environment day-June 5th, 2021. This gargantuan effort aims to collect nearly 70000 kgs of waste consisting of abandoned tents, canisters, food containers, and discarded equipment that has accumulated in all 6 mountains, and transport it to Kathmandu, where the waste will be classified and managed accordingly. Nepal is home to 8 of the tallest mountains in the world, which draws innumerable global and local visitors. However, the accumulation of the resulting waste has adversely affected the mountains, their surrounding ecosystems, and communities. The flora and fauna, the fresh flowing spring waters, and the various communities and industries whose livelihoods depend on such resources are being put in a precarious position. The Khukri Rum team is invested and committed in protecting and preserving the Himalayas they call their home in collaboration with the Nepal Army. https://www.khukrirum.com/
