October 2015- Rum in the News

by ,

October 2015- Rum in the News

-by Mike Kunetka-

MUDDY RIVERS DISTILLERY

Caroline and Robbie Delaney opened the first legal rum distillery in North Carolina in 2012. They started with a handmade, 35 gallon hybrid reflux column still named Freedom and the best molasses they could find, and created their first product, Carolina Rum. Then came Queen Charlotte’s Reserve, a sipping rum aged in virgin American White Oak barrels. As demand for their products grew, Robbie designed and built two more hybrid stills, Liberty and Democracy. Their most recent product is Coconut Carolina Rum.

BRINLEY GOLD SHIPWRECK COCONUT RUM CREAM

Brinley Gold Shipwreck Rum is hand crafted on the beautiful Caribbean island of St. Kitts. The family business began on the island of St. Kitts in 1986 by Bob Brinley, who now serves as Chairman. In 2002, Zach Brinley, Bob’s son, traded his job on Wall Street to become president of the new rum company. His mission was to create the smoothest flavored rum in the world. Brinley Gold Rum blended and marketed its first batch of vanilla rum and started selling on the island that very same year. The latest offering from Brinley is their Coconut Rum Cream, handcrafted using all-natural ingredients. Premium Caribbean rum made from distilled sugar cane is blended with real farm- fresh cream, natural coconut, and spices. Brinley Gold Shipwreck Coconut Rum Cream contains no preservatives, is certified Kosher and is bottled at 15% ABV. It is currently available for sale through Opici Family Distributing in Connecticut, Delaware, Florida, Maryland, New Jersey, New York, Virginia, and Washington, D.C. It will be rolled out nationally in the coming months.

SIX SAINTS RUM

The latest from the Spice Island and the folks at Grenada Distillers is Six Saints Rum, named after the six saintly parishes of Grenada. Master distiller Rasheed Ahmad, who brings over 40 years of experience to Six Saints Rum, has developed a distinctive spirit that still honors traditional Caribbean rum. The intricate molasses fermentation and distillation process gives Six Saints a smooth, medium-bodied flavor profile typically associated with spiced rums. Six Saints is then finished in once used American white oak bourbon barrels until mature. It is then bottled at 41.7% ABV.

RUM BLENDER

This has to be the best Christmas gift yet. Rum Blender offers you seven different marks to create your own custom rum blend. The marks come with cute names and brief descriptions. One is Old Spice, a classic aged rum with a real oaky taste and vanilla on the nose. Another is Smoke and Pancake, a unique taste containing cane juice, pungent smoky bacon and earthy flavors. Caramel Log is your perfect golden rum base to build upon, soft golden caramel, some nice woody tones, pleasant fruity finish. There is Buttered Strumpet, a nicely rounded white rum with some buttery sweetness. Fruit Salad is rich, fragrant and full of tropical fruit flavors. Rum Raisin is rich and quite heavy with sweetness. Candy Cane has nice sweetness and quite a bit of different tropical spices making a Latin style of rum. Not too heavy but full of oaky barrel flavors. You decide which marks and what percentage of the 700 ml total they will be. If you can’t decide on your own blend, they have some blends already created. You get to name the blend and list yourself as master blender. More details at www.rumblender.nl.

ANGOSTURA

The latest release in Angostura’s Cask Collection is a limited edition finished in French oak casks. Angostura No. 1 Once Used French Oak is aged for a minimum of 10 years in American oak casks. It was then blended and matured for a further six years in French oak casks that once held Cognac. This is the first time that Angostura has used French Oak barrels. John Georges, Angostura Master Distiller, said “The Cask Collection limited edition range is a celebration of the House of Angostura’s rich heritage and artistry in blending some of the world’s finest rums. “We’re thrilled to share the second edition to the range – No. 1 Once Used French Oak – with rum aficionados and enthusiasts worldwide to show that the craft of rum-making has no boundaries.” 15,000 bottles of Angostura No. 1 Once Used French Oak will be available in Europe, Australia, the United States and the Caribbean.

PUERTO ANGEL RUM

Puerto Angel Rum has been launched in the USA market in summer of 2015. This USDA Organic rum is distilled from the freshly squeezed cane juice at the family-owned distillery dedicated to production of the highest quality artisanal spirits. Grown high in the mountains of Oaxaca, Mexico, organic sugar cane is hand-harvested and then, like in old days, delivered on donkeys down the mountain slopes. At the production facility, it is immediately pressed and the fermentation begins within 24 hours after the harvest. A rhum agricole made in Mexico, not Martinique. Puerto Angel Rum is available in two expressions. There is a Blanco, that is aged in oak casks for 6 months and an Amber, that is barrel-aged for 3 years. Double Eagle Imports Ltd., the brand owner of Puerto Angel Rum, recently expanded distribution by signing an agreement with Massachusetts based United Liquors.

808 DISTILLERY

Jeff “Leo” Leonardo and Claude Seeman built their small distillery next to Seeman’s home at 808 Fairgrounds Road, in Eagle, Colorado. Hence, their name. Their first product was Leo’s Limoncello, which won a Gold Medal at the Breckenridge Craft Spirits Festival. With the addition of a new still from Hill Billy Stills of Kentucky, Leonardo and Seeman will be releasing their first rums, Red Canyon Rum and Red Canyon Spiced Rum.

RON DURAN

A new aged rum, named for famed boxing champion Roberto Duran, was recently introduced to the U.S. market by Ekeko Fine Wines and Spirits of Houston Texas. Ekeko is also the company behind the fine Ron Cartavio rums. Ron Duran 12 year old aged rum, produced by Master Distiller and Blender Don “Pancho” Fernandez of Panama, was first shown at the Miami Rum Fest Trade Expo in April. Ekeko recently announced that Ron Duran would soon be available widely in leading liquor retailers and venues throughout North America. As a tribute to the master fighter, this rum was specially crafted by Don Pancho for strength of character. This exquisite flavor profile is achieved by a blend of rum aged for 12 years in white oak whiskey barrels. Duran rum uses the finest molasses from Panama and is distilled in copper columns using proprietary yeast from the master blender. Don Pancho developed Ron Duran to truly capture the essence of patience, passion, perseverance and triumph.

Pushing the Boundaries of “Rum”

The following stories highlight companies producing rum- like spirits, using non-traditional ingredients or processes. Will their approaches be effective? It will depend on pressure/feedback they receive from trade associations and regulatory bodies.

BALCONES DISTILLING

Is it rum or what? It is made from sugar, among other things. Defying categorization both in its composition and its reception, Rumble is a curious twist on spirit styles from around the world. Crafted from fermented Texas wildflower honey, Mission figs and turbinado sugar, it is twice distilled in traditional copper pots then artfully matured in premium oak casks. The result is an elegant and distinctive spirit that Balcones Distilling claims to have flavors that are similar to rum, scotch and cognac. Rumble is a one-of-a-kin Texas spirit and recently won a Bronze Medal at the 2015 American Craft Spirits Association Competition (in the “Distilled Spirits Specialty” category).

TWO MORE SPIRITS FROM COLORADO

Not Far away from the 808 Distillery, is a second distillery on Highway 6 in Dotsero, Colorado. Owners Jim Benson and Max Vogelman, calling their operation Stone Yard Distillery, plan to  focus on small -scale craft distilling of rum with outside sales to bars, restaurants and stores. The kettle that feeds the handmade column still is named Twinkie because it came from a closed Hostess plant in Denver. Stoneyard Colorado Rum is made from Colorado Beet Sugar and pure water from the Eagle River.

In Arvada, Colorado, Rado Distilling uses a distilling process that is similar to the process  used for rum. However, what makes Rado special is that the main sugar source in this  process is 100% Colorado grown sugar beets which gives the flavorful spirits a unique Colorado taste. Their Master Distiller has worked for over a year to perfect their recipe, using the best parts of Colorado and bringing them to the tasting room for a delicious and unique experience that is Colorado Proud. Rado’s sugar beet distillation process is one-of-a-kind, providing a light and sweet spirit that captures the essence of Colorado either straight in a glass or mixed into your favorite cocktail.