Rum in the News Image Title.
NATIONAL RUMS OF JAMAICA
National Rums of Jamaica Limited, via its subsidiary Long Pond Distillers Limited, has released for the first time since 1753 (some 268 years ago), a bottled expression under the Long Pond Seal of Approval. This expression, the Long Pond ITP-15, was launched on the much-anticipated International Rum Day, August 16, 2021. “As this is a historic and momentous occasion for rum lovers, rum connoisseurs, and rum aficionados all over the world, we are excited to share this announcement first with our Jamaican community both at home and within the diaspora, another national gem we can all be proud of,” stated Dr. Debbian Spence-Minott, Chief Marketing Officer of NRJ. The Long Pond ITP-15 Jamaican rum is unique as is the John Dore Pot Still used to distill it. This still is the only one of its kind that remains in operation worldwide. The production of this unique rum marque, ITP, begins from the fermentation of molasses and then distillation in the John Dore Pot Still. The acronym ITP meaning Ive Trelawny Pot. It is a rum with an ester level of 90-120; proofed at 45.7%. The Long Pond ITP captures the essence of Trelawny’s history in a bottle and was aged in charred American oak barrels for 15 years. During that time, the marque matured by reacting with wood constituents. Only barrels carefully selected by the Master Blender were used to produce this distinctive rum marque. Long Pond Distillers, one of the two remaining distilleries in the Trelawny parish of Jamaica, is known worldwide for its flavorful pot still rums. Since 1753, the distillery prides itself on providing premium Jamaican bulk rum blends for not only the award-winning Monymusk and Plantation expressions, but other premium brands worldwide. Martha Miller CEO of NRJ indicated, “The Long Pond ITP-15 Jamaican Rum is the first bottled single marque/single vintage from the Long Pond Distillery; it is not a blend of rums from any other distillery. With the authenticity, reputation, and heritage of Long Pond, this expression will continue to highlight the versatility of Jamaican rums and further solidify the iconic status of the rums from Long Pond!” Robert Gordon, Master Blender shared, “The ITP boasts a funky, spicy aroma that highlights the multi-sensorial nature of the quality expression. For taste, the flavor of warm molasses and allspice gives the palate a taste of oak with caramel notes, providing a sweetly rich, crisp, and stunning finish based on the copper pot character. The ITP, 15-Year-old, was created to be enjoyed neat or on the rocks.”
BACARDI
To kick off National Rum Day, BACARDÍ® rum announced it is expanding its Premium portfolio range with the launch of a limited-edition BACARDÍ Reserva Ocho Sherry Cask Finish. This new rum marks the start of a five-year collection, which will see BACARDÍ unveil a new cask finish offering annually through 2025, with the cask finish changing each year based on the type of barrel used for the additional aging. Each of the Premium rums from the BACARDÍ Reserva Cask Finish series will begin with a base of BACARDÍ Reserva Ocho, aged under the Caribbean sun, and then finished for several additional months in a unique barrel that will change year to year. The finishing process differs from the aging process by increasing the complexity of the spirit. In this case, the finishing adds subtle notes of chocolate and almond, which are not typically found in BACARDÍ Reserva Ocho. This year’s inaugural release has been aged in American oak barrels for eight to 12 years and finished in an Oloroso sherry cask for just over two months. These additional few months in the sherry cask allow the blend to take on a sweet, smooth velvety texture with notes of caramel, vanilla, and orange, along with hints of walnuts and almonds. The result is a deep mahogany flavor that gives off the aroma of dried fruits, raisins, walnuts, and almonds. “We could not be more thrilled for the launch of BACARDÍ Reserva Ocho Sherry Cask Finish to add to our Premium portfolio for a limited time. This is our first innovation for the Premium range since the portfolio first launched in 2018, and we are excited to introduce four more innovations over the course of the next four years,” said Lisa Pfenning, Vice President, BACARDÍ for North America. www.BACARDI.com.
COPAL TREE DISTILLERY
Copal Tree Distillery, the makers of award-winning single estate Copalli Rum, have expanded the release of the unique Copalli Cacao in the United States. Copalli Cacao is sustainably produced at the Copal Tree Distillery, situated in the heart of the tropical rainforest in Southern Belize. It uses only four ingredients: organic, heirloom sugar cane, yeast, cacao nibs grown, dried & roasted at the distillery, and pure water collected from the canopy of the Belizean Rainforest.“We take our delicious Copalli white rum, place it into a tank to rest with 100% organic, freshly harvested cacao nibs,” said Ed Tiedge, Master Distiller. “Over several weeks, the cacao nibs infuse a rich chocolate flavor and aroma into the rum, which is then redistilled to create a smooth, finished product, unlike anything on the market.” Copalli Cacao is not a traditional chocolate-flavored liquor. “Belizean chocolate has distinctive berry notes,” notes Julie Reiner, Global Brand Ambassador and renowned mixologist. “For that reason, while Copalli Cacao will blend beautifully with traditional chocolate pairings such as coffee, nuts and caramel, it is also delicious with fruit forward-flavors such as Meyer lemon, fig and blackberry.” The Barrel Rested Rum is made using double distillation of sugarcane juice in a full-bodied copper pot still distillation using French techniques. It is rested in American Oak bourbon barrels to create a rich, sweet rum displaying cola and leather on the nose with tasting notes including cinnamon, nutmeg, and tobacco. The Copal Tree Distillery was designed to be zero-impact and is powered by sustainable, regenerative biomass. The sugarcane used to produce the rum is grown on Copal Tree Farms, so all levels of products can be overseen from start to finish. Even before there was a distillery, there was a commitment to sustainability and preserving the Belizean Rainforest,” said Mark Breene, CEO of Copalli Rums. The founders have spearheaded the philanthropic support of the local community in Southern Belize for more than 20 years, through a legacy of rainforest preservation, marine conservation, and support of local education. Copal Tree Distillery supports the local community as the largest employer in Southern Belize, providing more than 100 jobs to local residents in a clean and safe working environment. Additionally, the group provides education grants for local girls and boys to continue their education into high school. https://copallirum.com/
BATISTE RHUM
Batiste Rhum announced that its proprietary rum production process, from ground to finished bottle, has been rigorously reviewed and validated as being carbon-negative by Third Partners, a boutique management consultancy working for positive change. With this third-party validation, Batiste Rhum becomes the only known beverage alcohol in the world to have a climate-positive, natural production process without the purchase of carbon offsets. Third Partners’ report analyzed Batiste Rhum’s production process, what it calls the ‘Three R’s’ process of Regenerative Agriculture, Renewable Energy, and Responsible Choices. Batiste Rhum’s exclusive use of fresh sugarcane, along with specific agricultural techniques, captures significant carbon dioxide from the atmosphere, setting the entire process up for a net climate-positive position. Reliance on renewables at major energy consumption points, including solar for electricity and biomass for steam power, minimize carbon output ahead of further sustainability-minded shipping and packaging choices. Third Partners found that the cumulative effect of Batiste Rhum’s ‘Three R’s’ process results in a net reduction in carbon dioxide equivalent emissions per bottle. “We are delighted to announce that after much intensive work we have delivered on our goal to create an excellent, ecologically-correct and sustainable spirit. Our focus on best practices for working with fresh ingredients, utilizing renewable energy, and choosing minimal-impact packaging delivers a delicious drink and expands what people can expect in the world of rum,” says Tristan Mermin, Batiste Rhum Founder and CEO. “Our mission to bring the ethics and standards found in the natural food industry to rum and spirits has received a strong vote of confidence in the report completed by Third Partners.” Batiste Rhum is made exclusively from 100% fresh-pressed, uncooked sugarcane juice. Its unique production takes only about 40 hours from harvest to rum with a single distillation. Only about 3% of the world’s rum is made from fresh pressed sugarcane juice. The remaining 97% are made in traditional, energy and resource-intensive manners using cooked syrups, rehydrated crystals, or molasses. https://batisterhum.com/
FLAVORMAN
Flavorman, a leading beverage development company, is pleased to announce that its Founder and CEO, David Dafoe, has been honored with the prestigious Lifetime Achievement Award by the American Distilling Institute (ADI). Dafoe received the award for his “outstanding contribution to distilling.” The award celebrates his multiple businesses for their role in supporting and promoting continued innovation and formalized, hands-on education in the beverage alcohol and distilled spirits sectors. ADI President Erik Owens presented the award to Dafoe during the 2021 ADI Conference & Vendor Expo’s closing Gala Luncheon held in Louisville, KY on Wednesday, August 25. The creator behind iconic products like the original California Cooler brand, Jack Daniel’s Country Cocktails and Lynchburg Lemonade, Dafoe started Pro-Liquitech (now Flavorman) in 1992 with Chiquita Brands as his first client. “David Dafoe is the Flavorman,” said Owens during the ceremony. “He has spent his whole career creating flavors and launching brands. We may be in this RTD explosion right now, but in 1983 David was already there doing it—and he didn’t stop there.” “In 2010, David recognized that there was no single location where someone could receive hands-on, formalized training in distilling, so he created Moonshine University,” said Owens. “A few years later, Dave got a call from the Mayor of Louisville about starting a Bourbon Certification program. In 2014, he founded The Stave & Thief Society in Louisville, where the promotion and preservation of Bourbon knowledge and culture remains a key initiative for the city.” The serial entrepreneur’s achievements are many. Today, Flavorman develops beverage formulations for national and global beverage brands like Crispin Hard Cider, Formula O2, Jones Soda, Joia Spirit Craft Cocktails, Go Fast Energy, and more. Meanwhile, Moonshine University has helped students from all 50 states, 3 US territories, and 49 countries launch nearly 200 distilleries worldwide in addition to certifying more than 4,000 bourbon ambassadors. “Receiving this award allowed me to reflect humbly on how I got here,” said Dafoe. “I landed on three explanations: First, I had great teachers; second, I found an opportunity; and third, I took action to build something. Now, I am grateful for the opportunity to pay it forward. Flavorman and Moonshine University are designed to equip others with the tools they need to identify their own opportunities to build something and be successful doing it.” https://flavorman.com/
PLANTATION RUMS
Last year Plantation unveiled the first rum of its brand new ‘Birds of Paradise’ Vintage Collection, Plantation Fiji Vintage 2005 Limited Edition. Still relatively unknown a few years ago, Fijian rums have made a name for themselves among connoisseurs and curious drinkers eager to explore new rum horizons. This was followed in November by the release of Plantation Jamaica Vintage 2003, a synthesis of two cultures, Caribbean and France. Last month Plantation Barbados Vintage 2011 Limited Release was introduced. It is a joint effort of West Indies Rum Distillery’s Master Distiller Don Benn and Alexandre Gabriel, owner and Master Blender of Plantation Rum. Plantation Barbados Vintage 2011 was aged in American Oak barrels for four and a half years in Barbados and another four and a half years in the Ferrand cellars in Cognac, France. It is bottled at 51.1% ABV. Look for additional ‘Birds of Paradise’ Vintage Collection releases this year from Peru, Trinidad and Australia. https://www.plantationrum.com/
NOVO FOGO
Novo Fogo Cachaça announced the release of its first aged cachaça based canned cocktail, solidifying its trendsetting vision begun in 2017 with the launch of the Sparkling Caipirinha RTD line. The new Brazilian Old Fashioned Highball is composed of Novo Fogo Chameleon cachaça (aged one-year), vanilla syrup, orange and aromatic bitters, and is lengthened with water and then carbonated, in the style of a highball. Just as the original caipirinha RTDs help promote silver cachaça into new sales channels, this new expression seeks to support the growth of barrel-aged cachaça into mass retail. The tropical adaptation of the world’s most popular cocktail serves as a bridge between rum and whiskey drinkers and is designed to appeal to all genders. The addition of carbonation defies seasonality, and the flavor profile combines floral and rugged oaky notes. “We designed this canned cocktail as a dichotomy mediator for the spirits industry, a very relevant metaphor for today’s world of perceived divisions,” says Novo Fogo’s CEO, Dragos Axinte. “In a world that is increasingly shedding labels, this drink transcends categories, appeals to broader audiences, and represents Novo Fogo’s double heritage: South and North America. It makes a statement that Novo Fogo stands for unity.” Novo Fogo is an exceptional, award-winning Brazilian cachaça producer that handcrafts its spirits in small batches at a zero-waste distillery at the edge of the Atlantic Forest in Brazil’s southern state of Paraná. Crafted by Master Distiller Dr. Agenor Maccari, Jr., one of Brazil’s foremost agronomists, distillers and barrel-aging experts, the one-year aged Chameleon cachaça serves as the base spirit in the Brazilian Old Fashioned Highball. “American oak merits every global distiller’s attention, due to its rich flavors, ideal porosity, and sustainable sources,” says Dr. Maccari. “It’s no wonder that it’s also Brazil’s prevalent cachaça barrel source. American oak and Brazilian sugarcane make an amazing partnership.” https://www.novofogo.com
CAPTAIN MORGAN
Diageo’s Captain Morgan has jumped into the Ready-to-Drink market with three offerings: Captain Morgan Mai- has flavors of orange, lime and a hint of pineapple and has an ABV of 13%; Captain Morgan Tropical Punch- has flavors of citrus and tropical fruit and also has an ABV of 13%; Captain Morgan Long Island Ice Tea- combines rum, vodka, triple sec and other flavors, and has an ABV of 17%. Sam Salameh, vice-president of the Diageo-owned rum brand, said: “Captain Morgan has always been about bringing friends together to help create new memories, whether it’s a happy hour or enjoying time at home. Captain’s Cocktails are meant to match the moments that are synonymous with the season, offering all the flavor and all the fun without any of the complications. The audacious reimagining of these classic cocktails with a unique Captain twist goes perfectly with our goal of being unapologetic in everything we do.” https://www.captainmorgan.com/
CRAFTHOUSE RTD’s
A real cocktail in a bottle (one without a malt base, neon coloring, excess sugar and artificial flavoring) did not exist in 2013. Trailblazing Chicago bar owner and restauranteur Matt Lindner, and Global Bartending Champion Charles Joly, saw a need from their guests and came up with a solution using their expertise. Hard work and research exposed the truth that it was possible to bottle the very same from-scratch cocktails that Joly was accustomed to creating at the bar, using identical all-natural ingredients and high-quality small-batch craft spirits. They created classic cocktails using their favorite variety of ingredients and spirits from some of the best distilleries, just as Joly would do for his attendees at famed events across the world. Crafthouse Cocktails recently moved to 100% recyclable aluminum for their 200mls bottle and are introducing a new 1.75L bag-in-box option. Crafthouse’s Pineapple Daiquiri blends Plantation Stiggins’ Fancy Pineapple Rum, Plantation 5 Years Barbados aged rum, real lime and a dash of Angostura island-spiced bitters. It is 100% all-natural and gluten-free and bottled at 13.6 % ABV. The Rum Old Fashioned is made with a long-aged, full-flavored, “whiskey-drinker” rum, Plantation 5 Years Barbados aged rum, and Xaymaca Special Dry pot stilled rum, a touch of sugar, and a dash of Bittered Sling’s Malagasy chocolate bitters. It is also 100% all-natural, gluten-free, but is bottled at 24.6% ABV. https://crafthousecocktails.com/
RON BOTRAN
As a tribute to their 80th anniversary, the blend-inventing Maestras Roneras at Ron Botran have crafted 3 limited edition, tailored-made, for rum-lovers around the world:
- BOTRAN RARE BLEND: GUATEMALAN OAK is a special selection from Botran´s rums from 8 to 25 years old, aged in five distinct oak casks: American Whiskey, Toasted American Whiskey, Sherry wine, Port wine and Guatemalan Oak from the Coban Region.
- BOTRAN RARE BLEND: VINTAGE WINE CASK is a special selection from Botran´s rum reserves, ranging from 8 to 25 years, aged in five distinct oak casks: American Whiskey, Toasted American Whiskey, Sherry wine, Port wine and finished in South American Red Wine Casks. It is exclusively made for the Travel Retail market.
- BOTRAN 80 ANNIVERSARY EDITION is a special selection of 80 casks from Botran´s aged rum reserves, ranging from 5 to 12 years, and aged in 3 distinct oak casks: American Whiskey, Toasted American Whiskey and Sherry wine. It will be available exclusively in the Central America market. https://botranrum.com/
