November 2017- Rum in the News

by ,

November 2017- Rum in the News

PUERTO RICO HURRICANE UPDATES

Puerto Rico still struggles with catastrophic damage caused by Hurricane Maria. As of this writing, only 30 percent of the households on the island have power. Cell phone coverage and Internet service are just as marginal. It will take months to get basic services up and running and years to rebuild the country. The following paragraphs described how lucky three key rum facilities were in this disaster. However, many of their employees were not so fortunate and  still have long term needs. Please remember these key members of our rum community, and the many other people in the afflicted islands, in your thoughts, your prayers and your charitable donations.

DESTILERIA SERRALLES

Spirit Business reports that Destilería Serrallés, home of Don Q rums, has restarted production following a temporary shutdown caused by Hurricane Maria. According to the company, the distillery was closed for several weeks when Puerto Rico’s infrastructure was “totally devastated” and the island continues to “recover slowly after facing many obstacles” in restoring power, water services and telecommunications. Silvia Santiago, Senior Vice President of Manufacturing, reports “We recently began rum production and our shipments are beginning to flow to our clients in the United States and rest of the world. Serrallés has been producing exceptional rums in our homeland, Puerto Rico for 152 years and we will continue to do so for many more. Our team has worked tirelessly over the last few weeks to ensure the recovery of our operations, despite the level of destruction, lack of power and other challenges resulting from the aftermath of the hurricane. Together we have sustained many types of storms and recovered successfully, learning to become stronger and better prepared each time”. Immediately after the impact of both hurricanes, the company’s USA operation proactively began organizing events as well as helping in fundraising activities in more than 100 on-premise establishments in over 30 states, where funds resulting from these activities are matched by Serrallés. In addition, company employees have reached out to their communities to collect basic necessity items that have been sent to Puerto Rico to provide relief to hundreds of families in dire need. Puerto Rico’s infrastructure was totally devastated and the island continues to recover slowly facing many obstacles in restoring power, water services and telecommunications. “Serrallés has always been committed to helping Puerto Rico. Resuming our rum production and exports has a positive impact in our local economy, adding much needed tax revenues to our local government that will in turn assist in our country’s recovery. We appreciate the solidarity and understanding of our distributors and clients, who are loyal supporters and advocates of Don Q rum and Puerto Rico”, added Roberto J. Serrallés, Business Development Vice President.

BACARDI

Forbes contributor, Tara Nurin, reported that Bacardi got its facilities functioning less than two weeks after the September 20th storm left many without food, clean water, electricity or communications. The Bermuda-based company exported its first post-storm rum shipment late last month. That’s a relief for the island, which counts Bacardi as one of its highest-profile companies and a pillar of the economy. The plant’s engineering, maintenance and fire brigade were unable to start clearing Maria’s mess until five days after the storm’s eye passed. A week later, Bacardi filled its first 40,000-gallon batch. Bacardi had generators on hand but needed more to get the plant running. With ports jammed, it was a logistical nightmare to deliver them from Bacardi’s bottling plant in Jacksonville, Fla. The government needed generators, too, for something more essential than liquor: clean water. So, authorities expedited the company’s port access. “If we could re-establish power at the plant, we could supply them with all the water needs that they had in the communities around us,” said Ignacio del Valle, Bacardi’s regional president of Latin America and the Caribbean. In addition to the generators, the company carried in first aid, medical supplies, food and 125,000 gallons of purified water from Jacksonville. And it pledged $2 million to help fund three relief centers that will provide meals for community members, entertainment and electricity. Some factories on the island have struggled to operate because employees have been unable to get to work. Bacardi set up its own mini gas station inside the plant for its 180-odd workers. At its offices, there’s a room filled with jerrycans, divided by company division. Each department has an assigned day for when its members can pick up fuel.

RON del BARRILITO

Monica Fernandez of Edmundo B. Fernandez, Inc. was kind enough to respond to my email inquiry. She reports that the main rum factory had no major damages. The storm did damage an old wooden facility where barrels are rebuilt and knocked down several trees. The  bestknown building on the grounds, a re-purposed windmill that serves as the company office building, survived intact, as well as the classic Fernandez homestead.

MORE HURRICANE UPDATES

The Terrible Twins, Irma and Maria, damaged distilleries throughout the Caribbean. “Got Rum?” would like to hear from distilleries elsewhere. If you have a moment, please let us know how you weathered the storms. You can contact me at mike@gotrum.com. Here are two more updates, this time from the Virgin Islands.

CRUZAN

While the distillery suspended operations for approximately three weeks due to storm damage, Cruzan completed critical repairs and does not expect any supply disruptions in the marketplace. Even though some of the company’s warehouses sustained damage, Cruzan’s aging rum supply was not impacted. Previous investments to establish the distillery’s own power generation facility to strengthen business resilience also enabled the timely resumption of rum production. “Cruzan’s roots are wide and deep in the USVI, and Cruzan and the Beam Suntory family have been engaged from the start in support of our employees and neighbors in the territory during this incredibly challenging time,” said David Hunter, SVP of Global Supply Chain at Beam Suntory, the parent company of Cruzan Rum. “Our first priority was to establish the safety and well-being of our employees, and to help them get back on their feet. We air lifted in 35 restoration workers with necessary equipment and supplies to help get the distillery back up and running safely. In partnership with our friends at Diageo, we teamed up to ship to St. Croix a container of relief supplies, including 90 generators and drinking water. Thanks to the courage, character and commitment of our Cruzan team, led by Master Distiller Gary Nelthropp, our people are looking ahead and helping contribute to the long-term recovery of the U.S. Virgin Islands.”

CALLWOOD RUM DISTILLERY

The Callwood Rum Distillery has been a huge part of the BVI’s history, producing rum since the 1600s. Everyone who comes down to the islands not only loves the Rum, but also the amazing family who makes it. The grounds around the facility were an outdoor museum of antique rum-making equipment. Hurricane Irma left the distillery and the Callwood’s home in ruins. A gofundme campaign has been created at www.gofundme.com/4h6c4fs to help the family get the distillery and themselves back on their feet. All proceeds will be going straight to the family for rebuilding and starting over.

DIPLOMATICO DISTILLERY COLLECTION

Diplomatico hopes to showcase its diverse distillation processes with the introduction of the Distillery Collection. Over the years, Diplomático has developed a unique style of merging different distillation methods to produce a wide range of complex distillates. The Distillery Collection highlights these distillation systems with two new expressions, a Single Batch Kettle rum and a Single Barbet Column rum. A variety of distillates, with their distinctive aromas and taste profiles, characterizes Diplomático rums and allows the Maestros Roneros to create one-of-a-kind blends. The Distillery Collection offers rum aficionados the opportunity to discover these single distillates in their purest form, featuring each rum’s individual personality. A Batch Kettle still was brought to Diplomático’s distillery in 1959. This semi-artisanal batch distillation method was originally employed in Canada for the production of American whisky. The distillate is made from sugar cane honeys, and is aged in American white oak barrels, resulting in a delicious medium-body and complex rum. The Barbet Column distillation system, originally created in France was also brought to the distillery in Venezuela the same year, 1959. The Barbet column is made of 100% copper, a type of metal that enables the elimination of undesirable Sulphur compounds which form in the fermentation process. Aged in American white oak barrels and using high quality sugar cane molasses, the Barbet Column system produces a distillate with a strong fruity profile. “While the Diplomático brand name has become familiar to lovers of fine dark spirits, few are aware of the history of the company behind the brand, Destilerías Unidas S.A. (DUSA). DUSA’s distillery was originally created in 1959 by local rum producers and Seagram’s International Ltd., at that time the largest distiller of alcoholic beverages in the world. We recognize that the rich distillation heritage left by Seagram’s is at the heart of Diplomático’s elaboration process today,” said José Rafael Ballesteros, Diplomático’s Chief Executive Officer. “We are excited that the Distillery Collection gives rum lovers the chance to explore the history and distillation know-how of Diplomático, and what goes in to making our rums so special.” Given the unique sensorial profiles of these individual expressions, it is recommended to savor them neat.

DISTILLERY A1710

While AOC Rhum Agricole Martinique recently celebrated its 20th anniversary, a new, small distillery opened last December in the Le Francois section of the island. Yves Assier de Pompignan is a rum connoisseur who has spent years building his dream. He started by releasing three Agricole blends from other producers: Soleil de Minuit, a gourmet blend of 6 rums aged 8 to 11 years, selected for the sweetness of their aromas; Tricentenaire, a subtle blend of 5 exceptional rums aged between 6 and 17 years, then matured in French oak; and Nuee Ardente, a rum made from the complex blend of 7 exceptional rums that have been in wooden barrels between 9 and 17 years old and then is further aged in French oak barrels that previously contained brandy Cognac. Then came the release of their own white rum, La Perle. Pure white rum cane juice is fermented for five days and then distilled on a hybrid still, named La Belle Aline, that includes a Charentals dome and a seven-tray distillation column. Now there are two new organic versions of La Perle, B69-566 and R579. The numbers refer to two sugar cane variants that come from an organic cane plot (certified ECOCERT) located at the Habitation du Simon, in the heart of the farm and in the immediate vicinity of the rum. B69-566 is a blue cane variant and R579 is a red variant. These two versions will give the drinker a rare opportunity to experience the contribution of the cane to the final spirit. Only the type of cane is different; the two different canes were organically grown on the same plot of land, were harvested under the same conditions, and fermented and distilled the same.

RUM: SAILORS, PIRATES AND PROHIBITION

Maritime Museum of San Diego, home to one of the world’s finest collections of historic vessels, opens its latest exhibit, Rum: Sailors, Pirates and Prohibition, Saturday, November 4 in the Gould Eddy Gallery aboard the steam ferry Berkeley at Star of India Wharf. The fresh new interactive, educational, and entertaining exhibit tells the story of the new world’s first distilled spirit from its origins on 17th century Caribbean sugar cane plantations to today’s trendy cocktail lounges. Using exhibits, artifacts and 3D displays, visitors will uncover stories of pirates, American and British sailors, and San Diego smugglers. “We are thrilled to present the story of rum, the part it played in the rich history of sea-going men and its little-known connection to San Diego,” said Dr. Raymond Ashley, Ph.D., K.C.I., President/CEO of the Maritime Museum of San Diego. “The exhibit covers more than 400 years, ranging from the early distilling process, rum’s role in American politics, including slavery, piracy, and prohibition. It’s an engaging and educational experience that rum, maritime and history buffs will enjoy.” Opening weekend celebrations include an optional Rum Pour for adults 21 and over, Saturday and Sunday, November 4 and 5, 3:00 to 6:00 p.m. aboard the 1898 Steam Ferryboat Berkeley overlooking San Diego Bay. Festivities include rum tasting, live music featuring John Kraus & The Goers performing a collection of original songs and several of the finest songs of the seas from the past two centuries, and some from contemporaries and decades not long past. Guests will also receive a commemorative cup with purchase of specialty historic rum drinks served on the upper deck of the Berkeley. The exhibit is included with general admission to the Museum, which is required to participate in the Rum Pour. Rum: Sailors, Pirates and Prohibition exhibit and Rum Pour sponsors include Black Bart Navy Rum, Malahat Spirits Co., Mount Gay Rum, and Seven Caves Spirits. For more information and tickets call 619-234-9153 or visit SDMaritime.org.

PRICHARD RUM

Prichard’s Distillery, located in the heart of south central Tennessee, is set to release a new line of labels on their already popular rum lineup. Six different rums in the collection will feature storied shipwrecks from the early Spanish explorers. They also encourage customers to discover Captain Kane Fisher, the son of famed treasure hunter Mel Fisher, in his quest to find more such treasure ships. “It’s an exciting time at Prichard’s Distillery. We’ve been working on new packaging for our rums for the past 18 months. Our new rum labels are a tribute to the first American spirit and the buried treasure that is waiting to be discovered in sunken ships. Rum played a major role in shaping the economic, political, and social practices of early Americas. Our traditional New England style rums use the same base ingredients and methods used in the late 1700’s,” says owner Phil Prichard. Looking at the bottle, one will notice that it has a crooked neck. That’s on purpose. Phil found an old bottle in an antique store while in the New England area and thought it would be perfect for his rums. The bottles being used today are an exact copy of the original bottle he found. The finished bottles are molded in amber glass to create a unique look and to prevent light deterioration, protecting the quality of the products and insure it remains that way. Just a note, products produced by Prichard’s Distillery are all bottled by hand. Prichard’s Distillery has a unique relationship with Captain Kane Fisher. Kane and his father Mel discovered the Atocha shipwreck and its mother lode off the Florida Keys in 1985. Kane and his crew are still diving for buried treasure today and continue to research for the wreckage from other Spanish ships that are featured on our rum bottles. The distillery website will update fellow treasure seekers on Kane’s progress.

BARBADOS FOOD AND RUM FESTIVAL

The 8th edition of the Barbados Food and Rum Festival will be held from November 16th – 19th and the lineup includes; the Thursday Festival Opening with the Oistins Bay Gardens Cook Off; The Signature Rum Event with food and rum pairings on Friday November 17th; the Saturday afternoon Polo Rum Spirits, and canapes; the fine dining events on Saturday night which pair international chefs with local top chefs; on Sunday the festival climaxes with a Beach Party at the Hilton Resort Barbados along with a final fine-dining dinner at the Tides Restaurant featuring UK Master Chef - Chef Tom Aikens. At a media breakfast for the festival, Eusi Skeete, senior business development officer for Barbados Tourism Marketing Inc., explained there’s much more to this event than food and rum.“It’s really about interacting with the locals and fully [immersing] yourself in the Barbados experience,” he said. Skeete added that the festival gives attendees “the opportunity to see how and really embrace a culture that is passionately vibrant.” In speaking about the festival’s changes, BMTI Chairman Alvin Jemmott noted that with Barbados being considered the “birthplace of rum” that “it was only natural for us to move from being a food and wine festival to a food and rum festival.”

RUM: SHAKE, MUDDLE, STIR

This cocktail book is the latest from British writer Dan Jones, whose previous books include The Mixers Manual: The Cocktail Bible for Serious Drinkers and Gin: Shake, Muddle, Stir. The book is 5-1/2 x 7-1/2 inches, 144 pages and has a clever hard board cover with a die-cut hole  in the shape of a glass. Jones starts with his eclectic selection of the best rums – including the Best Rum for Sea Creatures, the Best Rum for Inked Drinkers, the Best Rum for Time Travelers, the Best Rum for the Eco-Minded, the Best Rum for East Enders, the Best Rum for Tipsy Sippers, the Best Rum for the Totally Tropical and the Best Rum for Classic Rum Drinkers. The rest of the ‘Basics’ section covers tools, techniques, tips and glasses. Then comes a brief section on syrups and infusions. The next 100 pages are the meat of the book, the 40+ recipes. Each recipe has its own two-page spread: the left side gives a humorous description, ingredients list, equipment needed, mixing instructions and glass type; the right side is a stylized graphic of the drink, showing proportions of the ingredients. Recipes are divided into The Classics, The Daiquiris, The Punches, The Citrus Powered, The Tropicalia, The Re-Inventions, The Olde-World and The Hot Stuff. This book would be a good Christmas gift for the new home bartender.