Rum in the News
MOUNT GAY
23 | 01 | Bn_Qa is the somewhat cryptic name for the first release in Mount Gay’s Single Estate Series. As the name would imply, this is rum made from sugarcane grown on Mount Gay’s own cane fields. This project has been in development since 2015, when Rémy Cointreau, Mount Gay’s parent company, bought over 300 acres of the old Mount Gay Estate. This first release is a blend of pot still rums made from the 2016 and 2017 harvests. The 883 tons of cane harvested in 2016 resulted in 79 tons of Grade A molasses; the 1751 tons harvested in 2017 delivered 136 tons of molasses. The molasses had an average sugar content of 72%. Farm Supervisor, Kevin Cozier, described the first harvest: “On the first day of the harvest at Mount Gay, the excitement could be felt by all involved. Harvester operators, tractor drivers, employees from the distillery…we were all very happy to just be there on the Mount Gay Estate and to be a part of History. And it couldn’t have been more perfect. The weather was great and the harvest proceeded as planned. I feel proud to have operated the harvester at that time, as it means that I too had a part to play in making the exceptional rum that Mount Gay is known for.” This company pride was shared by all involved. Sustainability Manager, Jacklyn Broomes, added “As a child, I was always fascinated by the use of local produce to make little treats like tamarind balls and Bajan cherry juice as it made them seem all the more special. So today, I consider it an absolute honor to be managing the Mount Gay Estate to produce our own sugarcane and molasses and of course, our very own rum from soil to sip. The pride is palpable and it is my hope that this will be felt in every bottle of our Single Estate Rum.” Using their proprietary Mount Gay yeast, fermentation took nine days, compared to their standard time of four days. Trudiann Branker, Master Blender, said ‘Due to long fermentation length we went into a secondary fermentation, which provided a really distinctive flavor, giving specific Barbadian notes that we don’t normally encounter in our rums, like pineapple or guava. You really get the fruitier side of the congeners appearing.” Using ex-bourbon American oak barrels, the 2016 vintage was aged for six years and the 2017 was aged for five years. Brank explained: “This blend for Single Estate Series really comes from blending different vintages together to give an expression of what I want to present for this year. We understand what maturation in Barbados does add to our rum and how else to honor this molasses, how else to honor this process, but to let that happen. When you look at this bottle, you see my signature though what you don’t see is the fingerprints of everybody that works at Mount Gay.” While most of Mount Gay’s rums are bottled ay 40 to 43% ABV, 23 | 01 | Bn_Qa is bottled at 55% ABV. Branker told Forbes Magazine “The ABV journey is one that I don’t take lightly,” Branker notes. “I’m always very keen on what strength to express an edition at, because it makes a difference in how it’s perceived. For me, 55% was really where I think the essence of the blend started to shine more. It’s where you were able to kind of pick up the discrete [flavor] notes.” This first release consisted of 24 casks, with 1,200 bottles going to the United States. https://www.mountgayrum.com/
BACARDI
Bacardi recently celebrated the opening of its new Combined Heat & Power (CHP) system in Puerto Rico which will cut greenhouse gas (GHG) emissions of the iconic BACARDÍ rum brand in half. Bacardi marked the opening with a ribbon-cutting ceremony at the world’s largest premium rum distillery located in Cataño, Puerto Rico. The new CHP system replaces heavy fuel oil with propane gas which shifts the site to even cleaner energy. The system will generate 100% of the energy used at the campus including the distillery, offices and the Casa BACARDÍ visitor center. Edwin Zayas, Vice President of Operations for Bacardi Corporation in Puerto Rico, said “At Bacardi, we are committed to cutting our GHG emissions by reducing our energy consumption and switching to the most sustainable form of energy where we make our beloved brands. We are continuously exploring ways in which we can take more positive steps towards our ultimate goal of Net Zero across our sites. We are proud of the work we are doing in Puerto Rico, and across the globe, to be greener and cleaner with our energy.” www.bacardilimited.com
SANTA TERESA
Santa Teresa announced the launch of Santa Teresa 1796 Speyside Cask Whisky Finish. This limited-edition rum finished in Speyside whisky casks, masterfully curated by Maestra Ronera, Nancy Duarte, marks the brand’s inaugural release within the exclusive triple-aged Solera Rum series, Santa Teresa 1796. With its captivating red-amber hue and bold notes of leather, damp smoke, dry spice, and wood, it serves as an exquisite addition for whisky connoisseurs and those seeking a new and elegant experience. Inspired by both Venezuela and the Scottish Highlands, Santa Teresa 1796 Speyside Whisky Cask Finish has been crafted using a rare 13-month finishing process in casks previously used for Speyside Whisky. This distinctive approach sets it apart as one the of the world’s only rums to be made this way. Its extended maturation, in conjunction with Santa Teresa 1796’s signature Solera Method, renowned for its use in sherry production, results in a drier, more balanced flavor. As the original cask is never emptied, this process ensures that every bottle carries echoes of the very first 1796 cask. Ms. Duarte told Chilled Magazine “Santa Teresa is excited to launch its first Limited-Edition Cask Finish Series. Santa Teresa 1796 Speyside Cask Finish is an expression of our flagship Santa Teresa 1796 rum in which the rum undergoes an additional finishing process for 13 more months in casks that previously held whisky from the Speyside region of Scotland. This is in addition to the unique triple-aged solera process employed to produce Santa Teresa 1796, meaning that the Speyside Cask Finish expression passes through four distinct types of oak barrels before being bottled. With Santa Teresa 1796 Speyside not only do we attract a new generation of drinkers, but we open a new chapter for our Super Premium rum, Santa Teresa 1796.” https://www.santateresarum.com/
DIPLOMATICO
Diplomático has released 2007 Single Vintage, an extraordinary time capsule of flavor made with the finest rum reserves. Since first being released in 1997, only seven additional vintages were produced in limited quantities until this latest 2007 edition, now available in the United States. Diplomático Single Vintage is crafted from a careful selection of rum reserves that have been matured in a unique way. These exceptional rums have been aged in ex-bourbon and ex-whiskey casks with some rums finished in ex-sherry casks for additional complexity. The base for this exceptional spirit is sugar cane molasses, and through this meticulous process, subtle differences emerge from year to year influenced by its interaction with different environmental conditions. “Diplomático Single Vintage 2007 is a testament to the artistry of rum-making. Serve it neat to unlock its intricate flavors or elevate your experience by pairing it with your favorite desserts, zesty citrus, or the perfect garnish of canapés or grapes,” explains Maestro Ronero Nelson Hernandez. “Each sip is a voyage through taste, where the evolution of the spirit mirrors the uniqueness of this exceptional rum.” https://www.rondiplomatico.com/
RENEGADE CANE RUM
Renegade describes their new ÉTUDES: OLD BACOLET as a study of rum terroir through the lens of their small-batch column stills. They chose the robust spirit derived from Old Bacolet, a Single Farm Origin that produces one of their fullest-bodied, most aromatic distillates. Étude is a micro-origin rum made from cane grown on single field of cane. It comes from the preternaturally flat terroir they call Silk Cotton Tree, which feels the force of the south coast’s Atlantic winds, and is matured in the Caribbean a combination of the finest French and American oak. The rum offers vivid, fresh citrus fruit and bright spices, which carry over notes of silky, indulgent vanilla custard, buoyed by an unctuous spirit texture. On the southern coast, protected from the full force of The Atlantic Trade Winds, Old Bacolet was one of the first areas to be cultivated by the French. A flat flood plain between two small rivers, these alluvial soils, Plains Clay Loam & Woburn Clay, and a high-water table produce lush cane. For this rum Renegade harvested the quick growing variety they call Lodger from Theo’s field, which stands on the terroir known as Silk Cotton Tree. Études: Old Bacolet was just awarded 89 points from Serge Valentin of Whiskyfun, who said of it: “... enthusiasts often find rums that have been through column stills a bit thin, but that’s far from the case here. This is another excellent Renegade.” https://renegaderum.com/
PEPE MARGO DISTILLERY
Aruba has a long rum history, but it usually involved local bottlings of bulk rums from other islands. Founder Jonathan Harms saw the need for the island to boast its own premium, locally-made spirit. His Nautical Rum is made from molasses from South America, fermented with a high-ester yeast and distilled in a German copper column still. Pepe Margo Distillery is located in a historic house in Aruba, built in downtown Oranjestad, circa 1900. At one time it was home to Catarina Margarita (Margo) Arends, who gained recognition for her culinary talents, earning endearing nicknames like “Tan (Papiamento for aunt) Margo” or “Pepe (Papiamento for godmother) Margo” from the community. Harms felt it was only fitting to name the distillery after her. https://pepemargodistillery.com/
COSTCO BARREL AGED RUM
I always make a point of checking out the wine and spirits section during my monthly visits to Costco. I enjoy seeing the colorful Tequila bottles in the high-end glass cases. I have even seen some Foursquare rum bottles in those cases. Over the years I have noticed that Costco has started to private label their own spirits. I have seen Kirkland Irish Whiskey, several Kirkland single malts, Kirkland Canadian Whiskey, Kirkland Vodka and even a Kirkland Spiced Rum. This month I was surprised to see Kirkland’s Barrel Aged Rum, a 15 year old rum from Panama. It is made for Costco by Consorcio Licorero Nacional S.A., who supplies rum to several independent rum bottlers. https://www.costco.com/
WORTH PARK and the INTERNATIONAL WINE SPIRITS COMPETITION
Worthy Park Estate was awarded IWSC’s 2023 Rum Producer of the Year. Founded in 1670, Worthy Park is Jamaica’s last and only remaining single-estate producer, as well as the only Jamaican rum distillery that uses only Jamaican molasses and only molasses that they produce themselves. They remain family owned, independently owned, and most importantly to the brand, Jamaican owned. The judges at the International Wine & Spirits Competition (IWSC) were very impressed with the innovation being carried out in the distillery, from bringing in wine barrels to implement secondary ageing, to maintaining a close relationship with the on-trade. Worthy Park really demonstrated how they listen to what the market needs and aim to fill the gaps. By working with bartenders, the distillery was able to launch two rums that met the demands of what the bars were missing. One of these rums is Worthy Park 109 Proof, which is a ‘dark overproof’ pot still rum, that the judges awarded a gold medal and 96 points, stating it was “a dense and complex rum, packed full of treacle and dark chocolate flavors with well-balanced soft oak tannins and some savory leather notes on the very long and textured finish.” Worthy Park’s commitment to social responsibility was commended by the IWSC. Their sustainability efforts were applauded, the company didn’t just use their efforts as a way to tick a box, but because it makes sense from a production and efficiency standpoint. They have two deep wells and an aqueduct that was built in the 1700s which carry water into the production facilities. All of the bagasse from sugar crushing is used to create electricity which powers the majority of the offices, buildings and housing on site. Their commitment to their workers was praised by the judges, a lot of their employees (from Senior Managers down to agricultural workers) have housing provided, free of cost, from Worthy Park, including their families. Their family ethos extends to their employees with a lot of generational families that work there too. Worthy Park included on their competition application form, “We are a big part of the community and we’re committed to not only building our business but building up the lives of those around us.” https://worthyparkestate.com/ https://iwsc.net/
TRAVELLERS LIQUORS
The latest from Travellers Liquors is a line of flavored rums they are calling Ruta Maya, an homage to Belize’s rich indigenous Maya heritage. Perla Perdomo, the Executive Chairperson of Travellers Liquors, shared, “These rums aren’t just about taste. They encapsulate Belizean authenticity. The ingredients are locally-sourced, with the coffee being a premium high-altitude bean roasted right here in Belize.” The new offerings include:
Ouro Rum, a blend of rums aged 3 to 5 years in Kentucky Bourbon barrels.
Blanco Rum, a blend of Travellers white rums at different levels of distillation. It’s a very clean spirit with subtle sweetness, velvety smoothness, and a delightful hint of citrus.
CocoLime, a double filtered rum combined with local coconut from small Belizean processors and natural lime from the citrus factory, it’s a tropical delight.
Coffee Rum, rum infused with local coffee beans.
https://rutamayarum.com/
EMINENTE
César Martí, Cuba’s youngest Maestro Ronero (the name used for a master rum distiller) has just added Gran Reserva Edition N° to the Eminente portfolio. He started with a collection of aguardientes (Cuban sugarcane eaux-de-vie) distilled to 75% ABV. These were aged in white oak whiskey barrels in a dry cellar. In the Cuban tradition, these are then blended with a younger, lighter rum and matured further. The blend is then finished in French Oak, before bottling at 43.5% ABV. Drawing inspiration from 19th-century Cuban rum, César Martí brought a renewed complexity to this Central Cuban rum by mastering the art of ageing and blending aguardientes. Growing up in sugarcane fields that stretched “as far as the eye could see”, he learnt his craft from his grandparents and maternal family who, having worked in the sugar industry, passed on to him generations of know-how. César Martí has dedicated his career to the pursuit of the utmost quality in Cuban rum. https://www.eminente.com/en/
ROYAL CANE CASK COMPANY
A recent email from the Concierge Sales division of Total Wines offered several spectacular rums from the Royal Cane Cask Company. The email described Royal Cane as having the experience and know-how of a legacy business, but the soul of a startup. Above all, it is a team of primed palates and savvy scouts who scour the globe in search of ultra-rare, ultra-aged, and sometimes forgotten casks. As they journey from Jamaica to Japan, from Australia to Venezuela, from South America to the U.S., they operate with a clear directive: that each rum the company releases is limited to but a single cask; and that each also has the depth, clarity, and resonance to live up to the brand’s exceptionally high standard. The latest offerings included:
2006 Belize – a 17-year-old column still rum from Travellers Liquours, bottled at 53%1999 Guyana – a 24-year-old pot still rum from Demerara Distillers Limited, bottled at 52%
2006 Barbados – a 17-year-old blend of column and pot still rums from Foursquare, bottled at 54%
2004 Fiji – a 19-year-old pot still rum from South Pacific Distilleries, bottled at 53%
2000 Jamaica -a 23-year-old pot still rum from Clarendon, bottled at 47%
2006 Panama – a 17-year-old column still rum from Varela Hermanos, bottled at 53%
2002 Trinidad – a 21-year-old column still rum from Trinidad Distillers Ltd., bottled at 52%
2006 Trinidad – a17 year old column still rum from Trinidad Distillers Ltd., bottled at 53%
2004 Venezuela – a 19-year-old column still rum from Corporation Alcoholes del Caraibe, bottled at 52%
Royal Cane Cask Company is a part of Infinity Spirits, who also owns Cane Island Rums, whose offerings consists of Single Island Blends and Single Estate Rums. The Single Island Blends are blends of rum coming from different distilleries from one island. The newest offering is from Jamaica and is a wonderful blend of rums from the Worthy Park, Monymusk and Yarmouth distilleries. The Single Estate Rums are sourced from single distilleries in Thailand, Venezuela, Guatemala, Australia and El Salvador. The Cane Island Rums are an economical opportunity to experience good rums from distilleries and countries that may be new to you. https://concierge.totalwine.com/
https://www.royalcanerum.com/
https://www.infinity-spirits.com/
https://www.caneisland-rum.com/
KO HANA RUM
In time for the holidays, Ko Hana just released their 2023 Hawaiian Heirloom Collection, a set of four engraved 375 ml bottles that harmoniously blends their entire collection of 34 Hawaiian heirloom sugarcanes. Ko Hana’s dedication to preserving the legacy of heirloom sugarcane varieties has culminated in a collection of four distinct rums that will transport your senses to the lush cane fields of Kunia. The engraved bottles beautifully encapsulate the essence of their sugarcane fields nestled at the foothills of the Waianae mountain range in Kunia, Hawai’i. Imbued with elements of the Hana Aloha ceremony, this design pays homage to the rich cultural heritage that infuses every drop of their exceptional rum. The set includes:
Kea White Rum – an un-aged white rum that beautifully encapsulates the essence of our sugarcane fields nestled at the foothills of the local mountain range. Bottled at 40% ABV.
Koho Barrel Select Aged in American Oak - aged to perfection second use American oak barrel and bottled at 45%.
Kila Aged in an Ex-Bourbon Cask (Cask Strength) - aged in new American oak for 4.5 years and bottled at 60.5%.
Koa Aged in a Hawaiian Koa Wood Barrel - the epitome of luxury, aged in an ex-bourbon cask for 5 years and finished in a Hawaiian Koa wood barrel for 8 months.
https://www.kohanarum.com/
