Rum in the News
September 2018- Rum in the News
CANE & BEAN 1870
“Cacao infused rum spirit drink. single Traditional Bajan rum, aged for 5 years in ex- bourbon casks, then infused with unroasted, organic Peruvian Criollo Cacao.” The label says it all! No added sugars, coloring or artificial flavors. Cane & Bean 1870 has been getting rave reviews for not being sickly sweet or full of artificial flavors and actually tasting like rum with a genuine and authentic cacao taste. Andrew Laird, the man behind Cane & Ban, was a chef at a Michelin three star restaurant and specialized in dessert development and became level 2 Certified in Chocolate Tasting. He chose a single blended rum (column still rum with a small amount of pot still rum) from the Foursquare Distillery in Barbados. The rum has spent five years in ex-bourbon barrels and is then infused with organic Cacao from Theobroma Trees from a farming cooperative in Peru. The cacao is fermented for seven days in the Amazonian highlands, sun dried, de-shelled (winnowed). It is then smashed into delicious crunchy nibs to infuse into the rum. I am told that the 1870 does not refer to the year 1870, but to the fact that Barbados is 1870 miles from Peru. www.caneandbean1870.co.uk
VIRAGO SPIRITS
Brothers Brad, Barton and Barry have longed to start a family business and Brad’s longtime love affair with homebrewing steered them to open Virago Spirits, joining what will be almost sixty distilleries in Virginia by the end of the year. An 11,000 square-foot public tasting room on rhoadmiller street in Richmond will open soon, but production began back in may. Their first release will be Four Port Rum, a blend of the following: 8 year old pot and column distilled rums from Barbados, 4 year old pot still rum from Jamaica, 5–8 year old column still rum from Nicaragua and 6 year old column still rum from Panama. Hence, the name, Four Ports. The Richmond Times gazette reported that a rum fermented and distilled from scratch at virago’s production facility in Richmond is on the horizon, but Haneberg says he and his brothers wanted to offer something a little different by starting off with a blended product. “Most rums are coming from a single distillery,” he says. “With spirits you have to master fermentation, distilling, aging and blending, and by blending we’re able to kind of show off that portion of the art.” For their in-house products, the brothers have purchased a 150-year-old gas fired still previously used by hardy Cognac in Cognac, France. The 2,500-liter, Charentais-style alembic still allows the hanebergs to craft spirits with more intricate and prominent flavor profiles. “Our distillation process is intentionally laborious and requires significant patience, skill and attention to detail, with a single distillation lasting upwards of 13 hours,” says Barry. “Just as direct-fire heating adds layers of depth and complexity of flavor, slow distillation maximizes our ability to separate alcohols and retain flavor.”
SAINT LUCIA
Admiral G. Rodney was a brilliant naval strategist, an inveterate gambler and an unscrupulous collector of the spoils of war. He will forever be remembered as the Admiral who broke the French line at the Battle of the Saints thus ensuring British domination of the Caribbean. The Admiral Rodney series of award winning rums celebrates this famous naval battle and toasts the courage and valor of British sailors who “broke the line” and vanquished the French fleet. The first three offerings in the Admiral Rodney series will be HMS Princessa, HMS Royal Oak and HMS Formidable. HMS Princessa was originally a Spanish vessel captured by the British in 1780 at the Battle of Cape St. Vincent. Captained by Charles Knatchbull with rear Admiral Francis Samuel Drake abroad, this 70 gun ship of the line wasone of the first ships to engage the French in the Battle of the Saints. Fighting valiantly, the Princessa engaged the enemy throughout the battle and inspired us to create this rum which embodies power and integrity. Admiral Rodney Princessa contains rum aged exclusively in American white oak bourbon casks. All the rums have been aged between 5 and 9 years before being blended together by our Master blender. HMS Royal Oak was in the vanguard of ships to engage the French in the famous Battle of the Saints. Captained by Thomas Burnett, the Royal Oak maneuvered skillfully and brought to bear all of her 74 guns on the enemy for the duration of the battle. With 8 men lost and 20 wounded, the Royal Oak played an integral role in the first skirmishes of the battle and encouraged us to create a rum of rarity, intensity, and boldness. Admiral Rodney Royal Oak contains Saint Lucia Distillers original blend of Coffey still rums aged in American white oak bourbon casks aged 7 to 12 years.
HMS Formidable was Admiral Rodney’s flagship in the famous Battle of the Saints. Formidable was in the center of the British fleet and took advantage of a sudden change of wind to “Break the line” and sail into the French fleet unleashing her 98 guns on Admiral De Grasse’s ships. Fighting with gusto and courage, Formidable’s gallantry has inspired an exceptional rum that celebrates valor, honor, and service. Admiral Rodney Formidable contains rums aged in American white oak bourbon casks. The base distillates have been aged for a minimum of 9 to 12 years in tropical heat which significantly speeds the maturation.
APPLETON
Our friends in Canada will soon have an opportunity to purchase a limited release of a 15 Year Old Appleton. The special offering should be available shortly in Liquormarts throughout Canada. It is bottled at 43% in an attractive, new bottle. Richard Carelton Hacker of the Robb Report recently wrote about a new 30 Year rum coming from Appleton. He writes that it is only the second time in its 269-year history, Appleton Estate, the oldest continuously producing rum distillery in Jamaica, is about to introduce a limited edition 30 Year Old rum that even surpasses the depth and flavor of its original 30 year old expression, which debuted in 2008. If you consider the tropical aging process in Jamaica, you can imagine how much of a barrel the angles would take in 30 years. And to make things more challenging, Jamaican rums can only designate the youngest rums on the label; this newest 30 Year Old includes rums over 50 years old. In his article, Hacker notes Joy Spence, Appleton’s Master Blender, was able to achieve the taste profile she desired by using Appleton’s traditional mix of both copper pot and column stills and a unique Jamaican version of the ancient Solera System (although the distillery doesn’t call it that). “We undertake a decanting or refilling process on our rums every three years,” says Spence. “We select a batch of rums of the same age and marque [denoting a specific distillation]. Each barrel is first checked, and, if they pass the quality test, they are dumped [emptied into a vat] and then refilled to ‘brim full’ with rums from similarly-aged distillations. Refilling the barrels to ‘brim full’ capacity with rums from the same distillation date slows the rate of evaporation but does not affect the aging process any other way. It also ensures that we can age our rums for longer periods of time without losing so much strength that the product can no longer be called rum.” Starting out fifty years ago as 26 barrels, evaporation has taken its toll; by 2011 only 13 casks remained. Spence composed the final 50-plus-year-old blend from these casks, then married them together for another year prior to bottling. Scheduled to be released in October 2018, only 4,000 bottles of Appleton Estate 30 Year Old have been produced, with just 900 bottles for the united states. The new 30 Year will be bottled at 86 proof.
RHUM JM
Rhum JM is known for their special vintage rums. Taking it one step farther, their latest offering is Multimillesime, a term that is most commonly found in the world of cognac, the multi-vintage, typically a trilogy of vintages. In this case, it is a combination of JM vintages: 2002, 2007 and 2009. Multimillesime will be bottled at 42.3%.
DIPLOMATICO
E. & J. Gallo winery (Gallo) announced today that it will be the exclusive U.S. importer for luxury rum brand Diplomático, a super- premium rum recognized and awarded around the world for its superior taste, quality, and mixability, and garnering numerous 90-plus point scores. Produced by Destilerías Unidas S.A., Diplomático is recognized as one of the finest rums in the world. The Diplomático Distillery sits at the foot of the Andes Mountains and has been producing top-quality spirits since 1959. Today the team of award-winning Maestros Roneros (master rum makers) combine traditional methods with modern technology to produce a range of distinctive rums, including Diplomático’s flagship rum, Reserva Exclusiva. This sophisticated sipping rum has become a benchmark for rum lovers and connoisseurs around the world, receiving the highest honor of a Double Gold Medal at the San Francisco world spirits Competition in 2016. ”We are excited to become the U.S. partner for Diplomático, and look forward to adding their ultra-premium rums to our growing luxury spirits portfolio,” said Bill Roberts, Vice President and General Manager for Gallo Spirits. He added, “Diplomático has built an incredible following among the leading mixologists and thought-leading bars and restaurants, and we look forward to continuing that direction as more and more Americans are introduced to luxury rum.” “As a family business, we are honored to partner with the Gallo family. We appreciate their long-term view to building brands, and their commitment to continue growing diplomático’s popularity in the U.S..,” said José Rafael Ballesteros Meléndez, Diplomático Rum’s President. As part of the agreement, Gallo will import three different portfolios of Diplomático Rum in the U.S..: The Tradition Range ($26.99 to $42.99) which includes the iconic Reserva Exclusiva; the Distillery Collection ($79.99); and the Prestige.
Gallo’s growing U.S. luxury spirits portfolio, which also includes Jura, Dalmore, Argonaut Brandy, and Germain-Robin. Terms of the agreement were not disclosed. Diplomático Rum, a family-owned brand, is a luxury rum from Venezuela inspired by the character of Don Juancho Nieto Melendez. Don Juancho had a strong desire to explore the sources and processes responsible for the alluring flavors of traditional beverages, collecting an array of exotic rums along the way. To honor his dedication, his adventurous spirit, and his passion for rum, his portrait is illustrated on the Diplomático label. Located at the foot of the Andes Mountains, the Diplomático Distillery (producing top-quality spirits since 1959) combines traditional methods with modern technology to produce the finest of rums. The production area boasts great conditions for sugar cane and rum production, including fertile lands, abundant water and a tropical climate. The product range consists of the Tradition Range: Planas (aged up to 6 years), Mantuano (aged up to 8 years) and Reserva Exclusiva (aged up to 12 years), the prestige line: single vintage and Ambassador, both aged 12 years and finished in spanish sherry casks for one and two years respectively, and a special edition: The Distillery Collection featuring a single Batch Kettle rum and a single Barbet Column rum. Diplomático is distributed in over 70 countries and is the leader of the super-premium category in several European markets, including France, Germany and the Czech Republic. In North America, Diplomático is a front-runner in the premium-and-above rum segment, which has seen steady growth as rum premiumization has steadily risen in recent years.
RUMS OF PUERTO RICO
Starting in September until December 2018, rums of Puerto Rico is bringing to seven (7) cities in the U.S. a glimpse of the Puerto Rico national rum festival “Taste of rum”. The event will celebrate its 10th edition and there’s no better way to share some of the experience, culture, music and rums though out the United States with this Pop-Up US Rum Tour. The tour offers rum-lovers and newcomers a chance to taste a wide variety of Puerto Rican rums such as Bacardi, Don Q, Caliche, Ron del Barrilito and more. One can try all rums either neat, on the rocks or feature rum cocktails elaborated by each venue’s mixologists. For attendees looking to geek out, rums of Puerto Rico Brand Ambassador, Ramon Diaz will be offering Aged Rums Tasting Seminar in each city. Certainly, great music will be provided by Puerto Rico’s own DJ DNGR GRDN.
The pop-up us rum Tour events; will take place on the following dates, venues and cities:
Sept 7th - Pagan Idol - San Francisco, CA
Sept 28th - Maman & Mimi - New York City, NY
Oct 11th - Ronero - Chicago, IL
Nov 9th - Cafe Citron - Washington, DC
Nov 16th – Trader Vic’s - Atlanta, GA
Dec 6th - The Townsend - Austin, TX
Dec 8th - The Ruins - Dallas, TX
The goal of the Pop-Up US Rum Tour is to promote; the amazing rum brands produced in Puerto Rico, Puerto Rico’s official rum festival “Taste of Rum” that will take place in march 2019 and the island as a destination. rum production and tourism are fundamental revenues for the island. “As champagne is to France, rum is to Puerto Rico. Which means that rum-making in the island is serious business, governed by strict quality control guidelines and regulations, when it comes to rum, puerto rico is the land that sets the bar, we are THE RUM STANDARD. “- mentions, Alexandra Salgado, Rums of Puerto Rico, Director. In Puerto Rico all rums must adhere to strict standards by law: they must be aged at least 1 year, gold rums must be aged at least 2 years, and premium rums no less than 6 years. Additional quality standards include the requirement of using only the best molasses; aging in white oak barrels; and the production of rum by a continuous distillation process only (not a still). All these requirements add to the flavor and quality of the final product. “Hurricane Maria was a challenge, but our island is recovering and open for business. We want you to join our Pop-Up US Rum Tour so you can try our great rums and then, in March 2019 visit Puerto Rico for our famous rum festival “Taste of Rum”. - said, Federico Hernandez - partner at The Rum Lab. rums of Puerto Rico, a division of the Puerto Rico Industrial Development Company (PRIDCO), was created in 1948 to promote the sugar cane industry and portrait the excellence in craftsmanship and dedication of all the rums manufactured in Puerto Rico. The Rums of Puerto Rico program provides marketing incentives, which are used by the brands to advertise and promote events as part of co-branding campaigns. Learn more at www.rumcapital.com.
CHALONG BAY
Blending vision and passion, Chalong Bay’s dream is to create truly original handcrafted rum using sustainable production that binds the traditional French art of distillation with the rich sugarcane heritage of Thailand. Using a traditional copper still imported from France and a centuries-old distillation process, Chalong Bay’s innovative craftsmanship has produced an award-winning rum of incredible character, originality and smoothness, giving full expression to the 100% natural Thai sugarcane contained within. In their quest for authenticity they ventured to the original source of sugarcane throughout the world, South East Asia and in particular Thailand, due to its exceptional richness of over 200 different varieties. After rigorous research they selected only indigenous single variety best-in-crop sugarcane, grown without chemical fertilizers, in partnership with local farmers who still harvest their crop by hand, preserving the pure essence of natural sugarcane. These traditional methods of growing and harvesting sugarcane allow us to produce 100% natural first press cane juice that’s ready to be distilled. This organic liquid treasure is rich in character and what lends our award-winning natural rum that distinctively extra smooth tropical taste with its expressive aroma of natural purity. Their website states “We are passionate about purity and go to extreme lengths to guarantee that our rum offers you the purest expression of 100% natural Thai sugarcane. Whilst respecting the tradition of rum making we use a novel approach that involves innovative craftsmanship, sustainable production and local enterprise. We love what we do, and in partnership with local farmers continually aim to refine our craft to produce truly remarkable tasting rum that’s appreciated as much for its taste as its values. Our craft is as pure as our rum Chalong, which means ‘celebration’ in Thai, captures the real essence of Chalong Bay, which celebrates the authentic traditions of rum making as well as the rich mix of heritage, culture and people that are involved in producing our award-winning natural rum.”
-Article written by Mike Kunetka-