EXCLUSIVE INTERVIEW - ANgEL`S ShARE

Got Rum?
AUGUST 2014
TM
fro m th e g r ass to your gl ass!
EXCLUSIVE INTERVIEW - Angel’s Share
- bartender’s corner - RUM HISTORIAN RUM IN THE NEWS - Tobacco & Rum RUM UNIVERSITY - RUM EVENTS
6
20
22
G
Got
ot Rum ? A u g u st 2014 - 2
Contents
AUGUST
2014
5
From The Editor - Penny Wise and Pound Foolish
6-9
The Angel’s Share - Rum Reviews
10-11
COCONUTS - Facts about Coconuts
14-15
COCONUTS - Recipe
16-19
RUM UNIVERSITY
20
Bartender’s Corner
21Rum event
22-23
THE RUM HISTORIAN
24-25RUM IN THE NEWS
26-31Exclusive Interview - Mr. Donald Michael
Booth, Master Blender/Distiller, Blue Chair Bay
32-35
PAIRING Tobacco and Rum
32
26
G o t R u m ? A u g u s t 2 0 114
4 - 3
Got Rum?
TM
P rin t e d in t h e U. S . A .
A p u b lic a t io n o f R u m R u n n e r P re s s, I n c .
R o u n d R o c k , Te x a s 7 8 6 6 4
Te l/ F a x + 1 (8 5 5 ) R UM -T I P S
© 2 0 1 4 b y R u m R u n n e r P re s s , I n c .
A ll rig h t s re s e rv e d .
August 2014
Edi tor and P ubl i sher:
l ui s@ gotrum.com
Executi ve Edi tor:
margaret@ gotrum. com
Tobacco and Rum:
phi l i p@ gotrum.co m
A ngel ’s Share:paul @ gotrum.com
Rum Hi stori an:
marco@ gotrum.c om
Rum i n the New s:
mi ke@ gotrum.com
A dverti si ng Servi ces:
ads@ gotrum.com
Webmaster:w eb@ gotrum.com
Di rector of P hotography:
art@ gotrum.com
I f y o u wo u ld lik e t o s u b mit n e ws o r p r e s s
re le a s e s , p le a s e f o rwa rd t h e m t o:
new s@ gotrum.com
Yo u c a n d o wn lo a d t h e f re e e le c t ro n ic v e r s i o n
o f t h is ma g a z in e , o r p u rc h a s e t h e p r i n t e d
v e rs io n a t :
WWW. G O T R UM . COM
T h e p rin t e d v e rs io n o f “G o t R um ? ” i s
p ro d u c e d wit h F S C-c e rt if ie d p ap e r,
wh ic h me a n s it is f ro m re s p o n si b l y
ma n a g e d f o re s t s a n d v e rif ie d r e c y c l e d
s o u rc e s .
fa cebook.com/GotR u m
@ Got_R u m
On th e cove r : Refreshi ng C oconut on the Beach.
INSIDE C OV ER: B ew are of the fal l i ng coconut s,
photograph by Lui s Ayal a.
fro m th e edito r
Penny Wise and Pound
Foolish
A s w e e n te r i n to t he second half of 2014, w e a re
h a p p y to s e e that more and more craf t di sti l l e rs
a r e r e a l i z i n g the import ance of proper t ra i n i n g
f r o m th e v e r y early st ages of t heir busin e sse s.
A c o u p l e o f y e ars ago, t he prevailing atti tu d e s
a m o n g m o s t would be craf t dist illers -a s i t
r e l a te d to e d u c at ion- were eit her arrogan ce (“I
d o n ’ t n e e d tr a i ning”) or simply dismissive n e ss
( “ I w i l l l e a r n a s I go” or “I will at t end a cl a ss
la te r i f I h a v e t ime”). Many have not su rvi ve d
t he i r fi r s t y e a r or t wo in t he business; o th e rs
a r e s tr u g g l i n g t o make t he business work , e ve n
if i t m e a n s g e tt ing part -t ime jobs elsewhe re to
h e l p p a y th e b i lls.
Wh i l e tr a i n i n g alone cannot compensa te fo r
a l a c k o f p r o p er f unding, t raining can ma ke
wh a te v e r fu n d ing is available go a longer w a y.
I f y o u w a n te d to be a pilot , would you bu y th e
p la n e a n d r e fu se t o t ake f lying lessons beca u se
y o u th o u g h t they were expensive? Th i s i s
a q u e s ti o n w e of t en ask ent repreneurs w h o
m e n ti o n a n i n te rest in get t ing int o t he di sti l l i n g
b u s i n e s s . P u r chasing a st ill only t o “le a rn a s
y o u g o ” i s a n o pen invit at ion t o “crash la n d ” i n
several ways:
•
•
•
•
•
Yo u c o u l d cause an explosion, i n j u ri n g
y o u r s e l f, y our employees and/ or loved o n e s
Yo u c o u l d poison unsuspect ing consu me rs,
c a u s i n g i l l n ess or deat h
Yo u c o u l d do damage t o t he environme n t
Yo u c o u l d l ose all your invest ment , ca u si n g
y o u to m o v e in wit h your parent s, re l a ti ve s
o r fr i e n d s
I n d o i n g a n y of t he above, you could g i ve a
b a d n a m e to an indust ry t hat already g e ts
to o m u c h n egat ive at t ent ion
S o w h y fo r e g o t raining and educat ion? He re
a r e s o m e o f th e most common answers w e ’ ve
heard:
•
•
•
S o m e e n tr e preneurs are f ed up wit h 9 to 5
j o b s a n d a re looking int o craf t dist ill i n g a s
a n o p p o r tu nit y t o do somet hing t hey se n se
a s b e i n g a d vent urous and art ist ic
O th e r s c o me f rom f amilies hist ori ca l l y
i n v o l v e d i n some phase of legal or i l l i ci t
a l c o h o l p r oduct ion and f eel t hat di sti l l i n g
“ r u n s i n th eir veins”
O th e r s s i mply believe t hat t hey can se l l
w h a te v e r dist illed spirit s t hey pro d u ce ,
q u i te p r o fi ta bly, and live a lif e of luxu ry a n d
r e l a x a ti o n while doing so
Re g a rd l e ss o f th e a b o ve a n sw e r, th e realit y
o f cra ft d i sti l l i n g i s th a t i t i s a to u g h , te dious ,
me ti cu l o u s b u si n e ss th a t d e ma n d s l o n g hour s
a n d th a t g i ve s l i ttl e re co g n i ti o n e a rl y o n . A nd
b o ttl i n g th e fi n i sh e d p ro d u ct i s o n l y 1 0% of
th e ra ce ! Th e re ma i n i n g 9 0 % i n vo l ve s p r oduc t
co mme rci a l i za ti o n a n d i s mo re d i rec t ly re sp o n si b l e fo r a b ra n d ’s su cce ss th a n m os t
p e o p l e i ma g i n e .
Kn o w th e p i tfa l l s o f th e j o u rn e y b e fo re y ou
u n d e rta ke i t. If yo u d e ci d e to mo ve fo r war d,
h i re a kn o w l e d g e a b l e g u i d e (tra i n e r) a n d y our
ch a n ce s fo r su cce ss w i l l b e mu ch h i g h e r f r om
th e fi rst ste p .
Pro p e rl y p l a n n e d a n d e xe cu te d , d i st illing
C AN b e a re w a rd i n g p ro fe ssi o n , b o th from a
sa ti sfa cti o n a n d a fi n a n ci a l p e rsp e cti ve .
To yo u r su cce ss a n d h a p p i n e ss!
L uis Ay al a, E dit or and P ublis her
http://www.linkedin.com/in/rumconsultant
Do you want to learn more about rum but don’t want
to wait until the next issue of “Got Rum?”? Then
join the “Rum Lovers Unite!” group on LinkedIn for
updates, previews, Q&A and exclusive material.
G o t R u m ? A u g u s t 2 0 14 - 5
THE A NGEL’S SH A RE
Koloa Kaua’i Coc onut Rum
K
oloa Rum C ompany began
produc ing its r ums in the Fall of
20 0 9. Using native t all sugar
c ane grown on the island of Kaua’i,
they use a 1210 gallon c opper pot
still to c reate their r ums.
Eac h produc t is t wic e distilled,
blended and bot tled on site. Their
distiller y and bot tling fac ilit y is
housed in Kalaheo and produc es
both Koloa’s Hawaiian r um and Kukui
brand f r uit produc ts.
M y nam e i s Paul S e nf t - Rum Rev i ewe r, Tast in g
h o st , J u d g e an d Wr ite r. M y ex p l o r at i o n of Rum s
b e g an by l e ar nin g to c r af t T ik i c o c k t ai l s fo r
f r i e n ds. I qui c k ly l e ar n e d t h at n ot a ll r um s ar e
c r e ate d e qua lly an d t hat t h e uni qu e n e s s of t h e
sp i r it c an b e as va r i e d as t h e l o c al e s t h ey a r e
f r o m. T hi s insp i r e d m e to t r ave l w it h my w i fe
a r o un d t h e C a r ib b e an, C e nt r a l A m e r i c a, an d
U nite d S t ate s v i s it in g di st i ll e r i e s an d l e ar nin g
ab o ut h ow e ac h o n e c r e ate s t h e i r r um s. I have
al s o had t h e p l e asur e of l e a r nin g f r o m bar te n d e r s,
b r an d am bas s ad o r s, an d ot h e r e nt hus i ast s f r o m
ar o un d t h e wo r l d; e ac h o n e p r ov i din g t h e i r ow n
uni qu e p o int of v i ew, ad din g an ot h e r c h apte r to
t h e m o d e r n sto r y of r um.
T h e d e s i r e to sha r e t hi s info r m at i o n l e d m e to
c r e ate w w w. Ru m J o u r n ey.c o m w h e r e I sha r e
my ex p e r i e nc e s an d r ev i ew s in t h e h o p e s t hat I
wo ul d insp i r e ot h e r s in t h e i r ow n ex p l o r at i o ns.
I t i s my w i sh in t h e pag e s of “ G ot Rum? ” to b e
yo ur h o st an d p r ov i d e yo u w it h my im p r e s s i o ns of
r um s avai lab l e in t h e wo r l d m a r ket . H o p ef ully my
t ast in g n ote s w i ll insp i r e yo u to t r y t h e r um s an d
m ake yo ur ow n o p ini o ns. T h e wo r l d i s f ull of g o o d
r um s an d t h e j o ur n ey i s al ways b e st ex p e r i e nc e d
w it h ot h e r s. C h e e r s!
Got Rum ? A u g u st 2014 - 6
For more infor mation about the histor y
of the c ompany and its produc t lines
visit w w w.koloar um.c om.
A p p ea r anc e / Pre sent at ion
The r um is delivered in the st andard
75 0 ml Koloa t all bot tle. The nec k
is easy to handle and the white and
green label balanc es well with the
white plastic sc rew c ap. The nec k
label has a sketc h of the islands of
Hawaii and the f ront label has a f inely
sketc hed drawing of their t asting
room on Kaua’i.
The r um at f ir st glanc e appear s c lear ;
agit ate the liquid and you will f ind tiny
par tic les suspended in it. This gives
me hope that I am looking at tiny bits
of c oc onut.
No se
I open the bot tle and pour an ounc e
into the t asting glass. Brac ed for a
swell of sugar I am happy when it
is not present. Snif f ing the glass, I
detec t a light ear thy tone along with
what smells like f resh c ut c oc onut
meat.
Pret t y simple and straight
for ward; I am happy that nothing
smells ar tif ic ial about it.
Pal a t e
Sipping reveals an interesting dr y
bur n up f ront that quic k ly leads to a
balanc e of c oc onut and roc k c andy.
A s this set tles I disc over a light f r uit
note that leads to a light organic
bit ter note whic h fades with the
f inish.
Subsequent sips showc ase
the c oc onut and balanc e it with the
organic notes of the r um.
Revi ew
w w w.koloar um.c om
W hen it c omes to f lavored r ums I
always ask myself what was the
c ompany ’s intent and did they ac hieve
it ? In the c ase of Koloa C oc onut
r um the answer is a resounding yes.
O verall a well balanc ed produc t and a
new favor ite in the C oc onut c ategor y,
this was a pleasant sur pr ise, that is
wor th seek ing in the stores.
G o t R u m ? A u g u s t 2 0 14 - 7
THE A NGEL’S SH A RE
Kuknat Coc onut Rum
O
ne of the fun things about
traveling the Car ibbean and
Central A mer ic a is that each of
the c ountr ies have dif ferent products
that they specialize in.
When we were prepar ing for our f irst visit
to Belize I looked into what items were
rec ommended souvenirs.
Travellers
One Bar rel r um, c ar ved wood, and
Kuknat Coc onut r um were the three most
mentioned items, so when we visited the
Travellers Distiller y we made sure to
pick a bot tle up to take home.
App earance/Present at ion
The frosted white 750 ml bot tle is the
only bot tle in the Travellers line to have
this treatment. The label is c olor ful
and stands out against the white bot tle.
The bot tle’s gold screw c ap is secured
by a white secur it y str ip with the word
“ Travellers” on it.
The back label
provides a mar keting statement for the
c ompany and the r um.
The liquid is cr ystal clear that produc ed
really thick legs af ter I swir led the r um.
These legs zip down the glass leaving
an equally thick r ing clinging to the side
of the glass.
Nose
When I f irst
released a
vapors that
oak note. I
poured the r um it initially
burst of higher alc ohol
c ar r ied a pleasant ear thy
let the glass breathe and
Got Rum ? A u g u st 2014 - 8
c oc onut aroma really c ame out to play.
It balanc es nic ely in c ounter point with
the oak y base and lef t me intr igued to
tr y my f ir st sip.
Palat e
That sip was actually full of sur pr ises.
The character of this 70 proof r um is
really allowed to c ome out and play.
Like the aroma the smok y, cinnamon
laden oak takes the baseline, while the
c oc onut takes the high. The r um is also a
bit thicker on the tongue than expected.
Doing a lit tle research I disc overed
they use essenc e of Coc onut to f lavor
the r um. This may be the reason for
the thicker slightly oily mouth feel, it
in no way detracts from the f lavor, just
provides another level to the exper ienc e.
As I took additional sips a nut t y toasted
almond note joins the base oak f lavor.
Toward the f inish I exper ienc ed a quick
bite of alc ohol playing across the back
of the tongue. As it fades so does the
f lavor of the r um in a shor t, c oc onut
sweet f inish.
Review
I now under stand why this r um made so
many “must purchase” lists for Belize
souvenir s. There is cur rently nothing
quite like it in the Nor th A mer ic an
mar ket which makes it a fun and unique
exper ienc e for me. So if you f ind your self
enjoying the beautiful c ountr y of Belize
and want to take some of their r ums
home; I to would rec ommend picking up
a bot tle of One Bar rel and a bot tle of
Kuknat as remembranc es of your travels.
Would you like
to see your r um
reviewed here?
w w w.onebar relr um.c om
We don’t charge
fees to review
r ums, you don’t
even have to
adver tise, so what
are you waiting
for ???
For more
infor mation, please
send an email to:
margaret@gotr um.c om
G o t R u m ? A u g u s t 2 0 14 - 9
Did you know that...
•
Eve r y b i t of t h e c o c o nut i s us e d. A s a r e sult , c o c o nut s a r e c a ll e d
t h e “ Tr e e of Li fe” a n d c a n p r o du c e dr i nk , f i b e r, f o o d, f u e l, ute ns i l s,
mus i c a l i nst r um e nt s, a n d mu c h m o r e.
•
W h e n i nt r a -ve n o us (I V ) s o lut i o n was i n s h o r t sup p ly, d o c to r s dur i n g
Wo r l d Wa r II a n d V i et n a m us e d c o c o nut wate r i n sub st i t ut i o n of I V
s o lut i o ns.
•
B ot a ni c a lly, t h e c o c o nut p a lm i s n ot a t r e e s i n c e t h e r e i s n o ba r k , n o
b r a n c h e s, o r s e c o n da r y g r ow t h. A c o c o nut p a lm i s a wo o dy p e r e nni a l
m o n o c ot y l e d o n w i t h t h e t r unk b e i n g t h e ste m.
•
Po s s i b ly t h e o l d e st r efe r e n c e i s f r o m C o s m as, a 5t h c e nt ur y A D
Eg y pt i a n t r ave l e r. H e w r ote a b o ut t h e “ I n di a n nut ” o r “ nut of I n di a”
af te r v i s i t i n g I n di a a n d C ey l o n, S o m e s c h o l a r s b e li eve C o s m as was
d e s c r i b i n g a c o c o nut .
•
S o l ey m a n, a n A r a b m e r c h a nt , v i s i te d C hi n a i n t h e 9 t h c e nt ur y a n d
d e s c r i b e s t h e us e of c o i r f i b e r a n d to d dy m ad e f r o m c o c o nut s.
•
I n 16 t h c e nt ur y, S i r Fr a n c i s D r ake c a ll e d c o c o nut “ n a r g i l s”, w hi c h
was t h e c o m m o n te r m us e d unt i l t h e 170 0 ’s w h e n t h e wo r d c o c o nut
was e st a b li s h e d.
•
I t t ake s 11 -12 m o nt h s f o r t h e c o c o nut to m at ur e.
•
At o n e t i m e s c i e nt i st s i d e nt i f i e d ove r 6 0 s p e c i e s of C o c o s p a lm.
To day, t h e c o c o nut i s a m o n ot y p i c w i t h o n e s p e c i e s, nu c i fe r a.
H oweve r, t h e r e a r e ove r 8 0 va r i et i e s of c o c o nut p a lm s, w hi c h a r e
d ef i n e d by c h a r ac te r i st i c s su c h as d wa r f a n d t a ll.
•
C o c o nut g r ow i n g r e g i o ns a r e as f a r n o r t h as H awaii a n d as f a r s o ut h
as M ada g as c a r.
Got
Rum ?
? A
A uu gg uu st
st 2014
2014 -- 10
10
G
ot Rum
•
T h e s ai l o r s a b o a r d Vas c o d e G a m a’s s hi p s g ave t h e
c o c o nut i t s n a m e. T h ey c a ll e d i t “ C o c o”, n a m e d af te r a
g r i m ac i n g f ac e o r h o b g o b li n. T h e b r ow n, h ai r y hus k a n d
t h r e e f ac e - like di m p l e s m ad e t h e m t hi nk t h e s e e d l o o ke d
like a s o r t of s p i r i t . W h e n t h e “c o c o” c a m e to En g l a n d,
t h e su f f i x of nut was ad d e d a n d t h at ’s h ow t h e n a m e c a m e
a b o ut .
•
Fa lli n g c o c o nut s k i ll 15 0 p e o p l e eve r y ye a r – 10 t i m e s t h e
num b e r of p e o p l e k i ll e d by s h a r ks.
•
M ay 8 t h i s N at i o n a l C o c o nut C r e m e Pi e D ay.
•
C o c o nut o i l was t h e wo r l d ’s l e adi n g ve g et a b l e o i l unt i l
s oy b e a n o i l to o k ove r i n t h e 19 6 0 ’s.
•
T h e r e a r e m o r e t h a n 2 0 b i lli o n c o c o nut s p r o du c e d e ac h
ye a r.
•
C o c o nut o i l s c o nt ai n M CT ’s, a m e di a n c h ai n t r i g lyc e r i d e s
w hi c h a r e e asy to di g e st . T h e o i l i s s o ur c e of e n e r g y a n d
h as a n ac c e l e r at i n g ef fe c t o n t h e m et a b o li s m. C o c o nut
o i l s a r e ve r y h e a lt hy a n d g o o d f o r yo ur h e a r t .
•
C o c o nut o i l s a l s o c o nt ai n f o ur g r ow t h h o r m o n e s, c a ll e d
c y to k i ni ns, a n d t h r e e s et s of c h r o m o s o m e s – o r t r i p l o i ds
– t h at h e lp t h e d eve l o p m e nt of m a ny o r g a ni s m s. C o c o nut
wate r i s c o ns i d e r e d t h e “ f at h e r of m o d e r n t i s su e c ult ur e
s c i e n c e”.
•
Cur r e nt ly, r e s e a r c h i s b e i n g d o n e to s e e i f c o c o nut c a n b e
us e d i n h ai r r e g r ow t h a n d a nt i - a g i n g c o s m et i c s.
Go
o tt R
Ru
um
m?
? A
A uu gg uu ss tt 22 00 11 44 -- 11
11
G
Got Rum ? A u g u st 2014 - 12
G oGt oRt uRmu?m A
? uJguunset 2 0 1 4 - 1 3
Got
Rum ?
? A
A uu gg uu st
st 2014
2014 -- 14
14
G
ot Rum
Coco Escondido
(Hidden Coconut)
Ingredients
•
1 R ip e C o c o nut
•
Enough r um to f ill t he c o c o nut
•
Small wo o den o r bamb o o st ic ks to p lug t he eye
ho le s
•
M e lte d wa x
Instructions
Pi erc e 2 eye s of c o c o nut and dr ain t he c o c o nut
water. Pour in t he r um, inser t t he p lugs and seal
t he h o le s c aref ully w it h t he war m, me lte d wa x.
Sto re t he c o c o nut in a c o o l and dr y p lac e fo r 1 to
2 weeks. W hen ready to ser ve, rem ove t he p lugs,
p our t he r um (by now inf use d w it h c o c o nut f lavo r)
into small glas se s over c r ac ke d ic e. A s an addi t i o nal t reat , c r ac k o p en t he c o c o nut and enj oy t he
r um - f lavo re d c o c o nut meat .
Cre dit:
T he p h oto gr ap h (lef t) and t he re c ip e are f ro m t he
b o o k “T he S pi r i t of Puer to R ic an Ru m ”, by B lanc he
G e lab er t . T he p h oto gr ap h is by W illiam G e lab er t .
IS B N 0 - 9 6 3 3216 -1-7. T his is a great r um b o o k
t hat de ser ve s a spac e in ever y r um - l over ’s libr ar y.
Go
o tt R
Ru
um
m?
? A
A uu gg uu ss tt 22 00 11 44 -- 11 55
G
™
July Rum Tr aining - 5 - Day D i st ill er Cour se
Lui s Ayala, Pre s i de nt an d Inst r uc to r of
T h e Rum U ni ve r s it y, had t h e p l e asure of
c o n duc t in g r um t r ainin g as par t of t h e
5 - day D i st i ll e r C o ur s e at t h e M o o nshine
U ni ve r s it y in Lo ui sv ill e, Ke ntuc k y, US A .
T h e t r ainin g invo l ve d h e av y d o s e s of
t h e o r y, ac c o mpani e d by r um s e ns o r y
evaluat i o ns. At te n de e s l e ar ne d ab o ut
m o las s e s fe r m e nt at i o n an d di st i llat i o n at
t h e adj ac e nt G r eas e M o nkey D is ti l ler y,
fe atur in g re n ow ne d Ve n d o m e st ill s.
Got Rum ? A u g u st 2014 - 16
™
The International Leaders in
Rum Training and Consulting
O ur M ost Popul a r Cour se s
The Ar t of Rum Making
(2 Day)
Histor y and Science
of the Barrel (1 Day)
The Ar t of Rum Blending
(2 Day)
Ad di t ional Cour se s
•
T h e C l a s s i f i c at i o n s o f R u m (1 D ay, f o r B r a n d A m b a s s a d o r s , J o u r n a l i s t s , B l o g g e r s a n d R u m A f f i c i o n a d o s).
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A d va n c e d Ru m M a k i n g f o r C r a f t D i s t i l l e r s (1 D ay, o n l y f o r c u r r e nt d i s t i l l e r s).
•
A d va n c e d Ru m Ta s t i n g Te c h n i q u e s (1 D ay, f o r B r a n d A m b a s s a d o r s , J o u r n a l i s t s , B l o g g e r s a n d R u m
A f f i c i o n a d o s).
•
T h e B u s i n e s s o f Ru m (5 D ay s , f o r c u r r e nt o r f u t u r e C r a f t D i s t i l l e r y O w n e r s).
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D eve l o p i n g a P r i va te L a b e l Ru m (2 D ay s , f o r c u r r e nt o r f u t u r e B r a n d O w n e r s).
•
C u s t o m Tr a i n i n g P r o g r a m s f o r M a s te r B l e n d e r s , A g i n g Wa r e h o u s e M a n a g e r s , L a b o r at o r y Te c h n i c i a n s a n d
ot h e r I n d u s t r y M e m b e r s .
Up c o ming Cour se s
2 014 C o u r s e s
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•
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S e pte m b e r- O c to b e r : n o p ub li c t r ai ni n g
avai l a b l e
N ove m b e r : V I P - Li m i te d S p ac e, Texas, U S A
D e c e m b e r : U S A - S o l d O ut
2 015 C o u r s e s
•
•
J a nu a r y: n o p ub li c t r ai ni n g avai l a b l e
Fe b r u a r y: 5 - D ay Rum C o ur s e, M o o ns hi n e
U ni ve r s i t y, Ke nt u c k y, U S A
Fo r m o r e i n f o r m a t i o n , p l e a s e v i s i t:
www.rumuniversity.com
o r c all us at:
+1 8 5 5 RU M -TI PS ex t . 3 (+1- 8 5 5 -78 6 - 8 47 7)
T h e R u m U n i ve r s i t y i s a Re g i s t e r e d Tr a d e m a r k
o f R u m R u n n e r P r e s s I n c . i n b o t h t h e U. S . A . a n d i n
t h e e n t i r e Eu r o p e a n U n i o n . T h e u s e o f t h e “ R u m
U n i ve r s i t y ” n a m e w i t h o u t t h e a p p r ova l o f t h e t r a d e m a r k
h o l d e r w i l l b e l e g a l l y p r o s e c u t e d.
Ru m U n i ve r s i t y c o u r s e s a r e ava i l a b l e i n
S p a n i s h a n d i n En g l i s h, d e p e n d i n g o n t h e
o f f i c i a l l a n g u a g e o f t h e h o s t n at i o n.
5 - Day V I P Rum T r a ining
THE
®
Rum
UNIVERSITY
November 3rd -7th, 2014.
Tex as, USA
N ove m b e r 3 r d: Th e Bu si n e s s o f Ru m (1 d ay)
Fo r c ur rent o r f uture c r af t dist iller s, p r ivate lab e l ow ner s o r anyo ne se ek ing
and in - dept h under st anding of t he busine s s. Lear n ab out t he f inanc ial, l e gal,
administ r at ive and env iro nment al asp e c t s of t he r um indust r y.
N ove m b e r 4 t h: Cl a s si f i c a t i o n s o f Ru m (1 d ay)
Ending up w it h t he p er fe c t r um, w het her you dist ill it o r not , re quire s an
o r gano lept ic al and c hemic al under st anding of c o mm erc ial r ums. J our ney t hrough
t he c las si f ic at i o ns to b et ter under st and g oals and p ot st ill limit at i o ns.
N ove m b e r 5 t h - 6 t h: Th e A r t o f Ru m M a k i n g , Po t S t i l l (2 d ays , h a n d s - o n)
Pr o p er r um - mak ing st ar t s w it h c aref ul yeast se le c t i o n, fo ll owe d by c o nt r o ll e d
fer m ent at i o n and ends w it h sk illf ull ap p lic at i o n of dist illat i o n k now le dg e and b e st
pr ac t i c e s. Lear n to p revent and deal w it h infe c t i o ns, weat her c hang e s and ot her
fac to r s af fe c t ing fer ment at i o n and dist illat i o n.
N ove m b e r 7t h: H i s t o r y a n d S c i e n c e o f t h e B a r r e l (1 d ay)
Under st and t he impac t of wo o d se le c t i o n, bar re l size, toast ing vs. c har r ing and
aging warehouse c limate B EFORE you t i e up your c apit al in invento r y. T his
c our se is a must fo r any dist iller w h o se g oal is to have an exc e llent , af fo r dab le
and c o nsistent ag e d r um.
w w w. RumUni v er si t y.com
Got Rum ? A u g u st 2014 - 18
5 - Day V I P Rum T r a ining
T his V I P t r aining is of fere d o nly as a 5 - day pac kag e. Please c he c k t he Rum
Univer sit y ’s website if you are intere ste d in at tending any of t he indiv i dual
c our se s at a later date.
Th i s 5 - D ay V I P Ru m Tr a i n i n g Co u r s e I n c l u d e s:
• A ir p o r t Tr ansfer s (AUS to / f ro m h ote l)
5 - ni ght s hote l ac c o mm o dat i o n (inc luding b reak fast)
• Daily lunc h p lus 2 dinner s
• Sp e c ial r um t ast ing se s si o n w it h r are, p r ivate sto c ks
A Rum Univer sit y D ip l o ma fo r eac h of t he c our se s c o mp lete d
•
•
C o st fo r t he 5 - Day Tr aining: USD $ 5, 4 9 9
O ur V I P t r aining c our se s are ver y limite d (6 seat s o nly) and exc lusive.
Re gist r at i o n p r i o r it y is given to ex ist ing dist ill er s o r dist ill e d spir it s br and ow ner s,
fo ll owe d by ot her already- e st ablishe d b ever ag e busine s se s and ending w it h
ent rep eneur s o r inve sto r s in busine s s - planning o r ex pl o r at i o n phase.
Fo r m o r e i n f o r m a t i o n , p l e a s e v i si t:
www.rumuniversity.com
o r c all us at:
+1 8 5 5 RU M -TI PS ex t . 3 (+1- 8 5 5 -78 6 - 8 47 7)
T h e Ru m U n i ve r s i t y i s a Re g i s te r e d Tr a d e m a r k
o f Ru m Ru n n e r P r e s s I n c . i n b ot h t h e U. S . A . a n d i n t h e e nt i r e
Eu r o p e a n U n i o n. T h e u s e o f t h e “ Ru m U n i ve r s i t y ” n a m e
w i t h o u t t h e a p p r ova l o f t h e t r a d e m a r k h o l d e r w i l l b e l e g a l l y
p r o s e c u te d.
Ru m U n i ve r s i t y c o u r s e s a r e ava i l a b l e i n S p a n i s h a n d i n
En g l i s h, d e p e n d i n g o n t h e o f f i c i a l l a n g u a g e o f t h e h o s t
n a t i o n.
w w w. RumUni v er si t y.com
Got Rum? August 2014 - 19
B a r t e n d e r ’s C o r n e r
by Dr. Ron A . Ñejo
W
hen study ing t he histo r y of a c ount r y,
so me sc ho lar s undoubte dly head
to t he libr ar i e s, to read and re - read
manusc r ipt s of ye ster year.
I, o n t he ot her
hand, prefer to st ar t by ex p l o r ing t he c ulinar y
and mi xo l o gic al le gacy of t he byg o ne er as: I
head to t he bar s and pubs!
Ear ly c o l o nial A mer ic a was a c o nst ant ly
c hanging landsc ap e.
T he re c ip e s fo r t heir
c o ntemp o r ar y c o o ker y and dr inker y are a
w indow into t hat t ime.
J oin m e as I j our ney t hrough t he b e st of w hat
has sur vive d, as I ex pl o re t he dr inks t hat fo r g e d
and sur vive d t he grow t h of t he A m er ic an nat i o n.
- D r. R o n A . Ñ ej o
Early American Rum Cocktails #8: Rocky Mountain Punch
(Fro m J er r y T ho mas’ Bar tender s G ui de: H ow To M i x D r inks, 18 62)
T hi s r e c i p e i s f o r a p a r t y of t we nt y
I n g r e d i e n t s:
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•
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5 B ot t l e s of C h a m p a g n e
1 Q u a r t of J a m ai c a n Rum
1 Pi nt of M a r as c hi n o
6 Le m o ns, s li c e d
S u g a r to t aste
D i r e c t i o n s:
M i x t h e a b ove i n g r e di e nt s i n a l a r g e
p un c h b ow l, t h e n p l ac e i n t h e c e nte r of
t h e b ow l a l a r g e s qu a r e b l o c k of i c e,
o r n a m e nte d o n to p w i t h r o c k c a n dy,
l o af - su g a r, s li c e d l e m o ns o r o r a n g e s,
a n d f r ui t s i n s e as o n
Got
u g u st 22014
G
ot Rum ? A ugust
0 1 4 - 220
0
Wo r l d Cup of Sp ir i t s – Concour s M ondial d e Br uxell e s
by Ca r l Ka nto
I
n 2 014 B r a zi l, t h e c o unt r y, b e c a m e a
h o us e h o l d n a m e w i t h r e g a r ds to s p o r t s
– f o ot ba ll to b e exac t . T hi s i s t h e ye a r of
wo r l d c up f o ot ba ll a n d t h e c o m p et i t i o n i s b e i n g
h e l d i n B r a zi l, t h e l a r g e st S o ut h A m e r i c a n
c o unt r y w i t h l a n d s p ac e of a p p r ox i m ate ly 8 . 5
m i lli o n s qu a r e k i l o m ete r s a n d a p o p ul at i o n of
a p p r ox i m ate ly 19 5 m i lli o n p e o p l e.
Fl o r i a n o p o li s – c a p i t a l c i t y a n d s e c o n d l a r g e st
c i t y of S a nt a C at a r i n a st ate i s l o c ate d i n t h e
s o ut h e r n r e g i o n of B r a zi l w i t h c o o r di n ate s 27o
5 0 ’ S a n d 4 8 o 25’ W. I t i s m ad e up of a m ai n
i s l a n d – t h e I s l a n d of S a nt a C at a r i n a a n d a
p a r t of t h e m ai n l a n d.
C o st a o d o S a nt i nh o r e s o r t i s l o c ate d f ac i n g t h e s e a o n t h e lus h S a nt i nh o b e ac h, n o r t h of
S a nt a C at a r i n a I s l a n d a n d p e r m e ate d by dun e s, c li f f s, t r ai l s a n d a r c h ae o l o g i c a l s i te s. S et
i n t h e n at ur a l bac k dr o p of p r e s e r ve d At l a nt i c Fo r e st a n d b ui lt a r e a, t h e r e s o r t i n c lu d e s
a g o l f c o ur s e, s p o r t c o m p l ex , s eve n r e st aur a nt s a n d t h e l a r g e st c o ll e c t i o n of i n d o o r a n d
o utd o o r h e ate d p o o l s i n r e s o r t s i n B r a zi l.
O n 0 6 – 0 8 J un e, 2 014, C o n c o ur s M o n di a l d e B r u xe ll e s h e l d t h e ‘ wo r l d c up’ of s p i r i t s at t h e
C o st a o d o S a nt i nh o r e s o r t i n Fl o r i a n o p o li s, B r a zi l. W h at a way to st a r t t h e fe st i v i t y of wo r l d
c up s – s p i r i t s (c ac h ac a) a n d f o ot ba ll.
At t h e e n d of t h e 3 days of j u d g i n g, t h e w hi s k y O c to m o r e 5
ye a r s O l d S c ot t i s h B a r l ey f r o m t h e B r ui c h l ad di c h di st i ll e r y
(Re my C o i nt r e au) was awa r d e d t h e B e st S p i r i t Awa r d.
I h ave s at o n a num b e r of j u d g i n g p a n e l s f o r va r i o us c o m p et i t i o ns
b ut was b l ow n away by t h e o r g a nizi n g of t hi s c o m p et i t i o n. T h e
s e l e c t i o n of t h e te a m s a n d t h e e nv i r o nm e nt a l s et t i n g g ave t h e
t ast i n g a b us i n e s s like at m o s p h e r e. T h e s p e c i a l eva lu at i o n
s h e et s, t h e t a b ul at i o n of r e sult s a n d t h e f i n a l di s c us s i o ns g ave
c r e d e n c e to t h e uni qu e n e s s of t h e te a m of j u d g e s. I t s h o ul d b e
n ote d t h at m e da l s a r e awa r d e d a n d o n ly t h e e li te c a n as p i r e
to b e r ewa r d e d a m e da l. M e da l s a r e st r i n g e nt ly awa r d e d to
t h e hi g h e st ac hi eve r s as f o ll ow s: D o ub l e G o l d m e da l – 9 2 . 5 –
10 0% , G o l d m e da l – 87 – 9 2 . 4% a n d S i l ve r m e da l – 8 4 – 8 6 . 9 % .
O t h e r t h a n t h e c o m p et i t i o n, t h e j u d g e s we r e r ewa r d e d w i t h
k n ow l e d g e. We a ll l ef t k n ow i n g i n d et ai l h ow C ac h ac a a n d
Pi s c o a r e p r o du c e d a n d w h at m ake s t h e m s o uni qu e. We a l s o
h ad t h e p r i v i l e g e of v i s i t i n g a C ac h ac a p r o du c e r a n d s e e t h e
ac t u a l p r o du c t i o n of t h e s p i r i t .
I n a ll i t was a f a nt ast i c wo r l d c up b ut un like f o ot ba ll t h e r e we r e
n o te a r s, o n ly t h e s o un d of j oyo us l au g hte r f i lli n g t h e ai r a n d
n o st a l g i c m e m o r i e s of s o m a ny f r i e n ds yo u h ave g e ll e d w i t h
ove r t h e t h r e e days.
C a r l K a nto
Got Rum? August 2014 - 21
M arc o Pier
- Rum
Histor ian
THEiniRUM
HISTORIAN
M
y n a m e i s M a r c o Pi e r i n i, I ow n a n d r u n a
s m a l l to u r i st b u s i n e s s i n my s e a s i d e tow n
i n Tu s c a ny, I t a l y. A l o n g t i m e a g o I g ot
a d e g r e e i n Ph i l o s o p hy i n Fl o r e n c e, I t a l y, a n d I
s t u d i e d Po l i t i c a l S c i e n c e i n M a d r i d, S p a i n. B u t my
r e a l p a s s i o n h a s a l way s b e e n H i sto r y. T h r o u g h
H i s to r y I h ave a l way s t r i e d to k n ow t h e wo r l d, a n d
m e n. L i fe b r o u g ht m e to wo r k i n to u r i s m, eve nt
o r g a n i z at i o n a n d vo c at i o n a l t r a i n i n g. A few ye a r s
a g o I d i s c ove r e d r u m a n d i t wa s l ove at f i r st s i g ht .
N ow, w i t h my yo u n g b u s i n e s s p a r t n e r Fr a n c e s c o
Ru f i n i I r u n a b a r o n t h e b e ac h, L a C a s a d e l Ru m
( T h e H o u s e of Ru m), a n d we di st r i b u te Pr e m i u m
Ru m s a c r o s s Tu s c a ny.
A n d m o s t of a l l, f i n a l l y I h ave r et u r n e d b a c k to
my i n i t i a l p a s s i o n: H i sto r y. O n l y, n ow i t i s t h e
H i s to r y of Ru m.
B e c au s e Ru m i s n ot o n l y a g r e at di st i l l ate, i t ’s
a wo r l d. Pr o d u c e d i n s c o r e s of c o u nt r i e s , by
t h o u s a n d s of c o m p a n i e s , w i t h a n ex t r a o r di n a r y
va r i et y of a r o m a s a n d f l avo u r s; i t h a s a te r r i b l e
a n d f a s c i n at i n g h i sto r y, m a d e of s l ave s a n d
p i r ate s , i m p e r i a l f l e et s a n d r evo l u t i o n s. A n d
i t h a s a c o m p l i c ate d, i nte r e st i n g p r e s e nt to o,
m a d e of p o l i t i c a l a n d c o m m e r c i a l wa r s , of b i g
m u l t i n at i o n a l s , b u t a l s o of m a ny s m a l l a n d m e di u m s i ze d e nte r p r i s e s t h at r e s i st t r i v i a l i z at i o n.
I t r y to c ove r a l l of t h i s i n my I t a l i a n b l o g o n Ru m,
w w w.i l s e c o l o d e l r u m.i t
G ot Rum ? A u g u st 2014 - 22
British Rum Making in the
Eighteenth Century
I n t h e Ei g hte e nt h C e nt u r y, r u m m a k i n g wa s a n
a r t , n ot a s c i e n c e. A n a r t t h at r e l i e d o n s o m e
r u l e - o f - t h u m b p r i n c i p l e s a n d o n t h e ex p e r i e n c e s
a n d s k i l l s o f p a r t i c u l a r p l a nte r s a n d d i s t i l l e r s .
T h e B r i t i s h p l a nt at i o n e l i te wa s u s u a l l y e d u c ate d
a n d h a d a r at i o n a l a p p r o a c h t o r u m m a k i n g.
T h ey wa nte d t o p r o d u c e m o r e, b et te r a n d at a
l o we r c o s t , i n o r d e r t o m a ke a b i g g e r p r o f i t f r o m
r u m , a n d t h ey we r e s u c c e s s f u l. A f te r a l l, i n t h e
p r ev i o u s c e nt u r y t h ey h a d m a n a g e d t o t u r n t h e
by - p r o d u c t s o f s u g a r m a k i n g i nt o t h e r aw m ate r i a l
f o r a n e nt i r e l y n ew c o m m o d i t y, r u m.
Va r i o u s k i n d s o f s o i l, o f s u g a r c a n e, o f j u i c e we r e
p o n d e r e d i n o r d e r t o u n d e r s t a n d w h i c h we r e t h e
m o s t s u i t a b l e. Fe r m e nt at i o n a n d d i s t i l l at i o n we r e
s t u d i e d i n o r d e r t o c o m p r e h e n d a n d i m p r ove t h e m .
T h e p r e s s o f t h e p e r i o d i s f u l l o f o b s e r vat i o n s ,
d i s c u s s i o n s , a d v i c e etc ., eve n t h o u g h m a ny
p r a c t i c e s we r e ke pt s e c r et .
B u t t h e s c i e nt i f i c k n o w l e d g e o f t h e t i m e wa s t o o
l i m i te d. S u f f i c e i t t o s ay t h at n ot h i n g wa s k n o w n
a b o u t m i c r o b e s , b a c te r i a o r a ny k i n d o f ye a s t .
S u r e, i t h a d b e e n u n d e r s t o o d t h at i n t h e wa s h
t h e r e wa s s o m et h i n g t h at p r o d u c e d a l c o h o l. T h e
s o u r c e s o f t h e p e r i o d m e nt i o n “ s we et s” p r e s e nt
i n t h e wa s h, t h u s s h o w i n g t h at t h e t h e c o n n e c t i o n
b et we e n s u g a r a n d a l c o h o l p r o d u c t i o n h a d b e e n
u n d e r s t o o d. B u t w h a t t r i g g e r e d o f f t h e p r o c e s s wa s n ot k n o w n. Wa s h wa s o f te n r ef e r r e d t o a s s o m et h i n g
a l i ve.
T h e r ef o r e, at t h e r o o t o f r u m p r o d u c t i o n t h e r e wa s , f i r s t o f a l l, t h e ex p e r i e n c e, t h e e m p i r i c a l m et h o d s o f
p l a nte r s a n d d i s t i l l e r s w h o l e a r nt by t r i a l s a n d e r r o r s , f a i l u r e s a n d s u c c e s s e s .
I n t h at p e r i o d t h e wa s h wa s m a d e u p o f f o u r b a s i c e l e m e nt s: s c u m , m o l a s s e s , d u n d e r a n d wate r. T h e
p e r c e nt a g e s va r i e d n o t i c e a b l y a c c o r d i n g t o t h e p l a nt at i o n s , t h e m o nt h s o f t h e ye a r a n d t h e c h o i c e s o f t h e
i n d i v i d u a l p l a nte r s . T h e i n i t i a l n a t u r a l f e r m e nt at i o n l a s te d o n e d ay, b u t t h ey l e a r nt t o p r o l o n g i t by a d d i n g
m o r e m o l a s s e s , a n d t o s l o w i t d o w n by l o we r i n g t h e te m p e r at u r e o f t h e wa s h w i t h c o l d wate r, s o a s t o
p r o d u c e m o r e a l c o h o l.
E x p e r i e n c e a l s o s h o we d t h a t i t wa s b et te r t o d i s t i l d u r i n g t h e d r y s e a s o n. N o w we k n o w t h at , at t h e
m o l e c u l a r l eve l, a l c o h o l a b s o r b s wa te r f r o m i t s s u r r o u n d i n g s a n d t h i s , i n t h e r a i ny s e a s o n, l o we r e d t h e
te m p e r at u r e exc e s s i ve l y. I n c e r t a i n c a s e s i t wa s a d v i s e d t o h e at t h e S t i l l H o u s e w i t h f i r e s .
A s a g e n e r a l r u l e, r u m wa s d i s t i l l e d t w i c e. T h e f i r s t t i m e, t h e s o c a l l e d “ l o w w i n e” wa s p r o d u c e d, w i t h l o w
a l c o h o l c o nte nt . T h i s wa s t h e n d i s t i l l e d a g a i n t o m a ke r u m.
I n t h e c o u r s e o f t h e c e nt u r y t h e S t i l l s b e c a m e b i g g e r a n d b i g g e r, u nt i l t h ey c o u l d c o nt a i n t h o u s a n d s o f
l i t r e s . I n t h i s way, p r o d u c t i o n c o s t s we r e c u t d o w n c o n s i d e r a b l y b e c a u s e b u i l d i n g a n d h e at i n g a b i g S t i l l
wa s p r o p o r t i o n a l l y l e s s ex p e n s i ve.
A ny way, m a k i n g a l l o wa n c e s f o r a l l t h e s e l i m i t s , t h e B r i t i s h p l a nte r s m a n a g e d t o i n c r e a s e r u m p r o d u c t i o n a n d
i m p r ove i t s q u a l i t y. T h a n ks t o t h e s e te c h n i c a l a d va n c e s , d u r i n g t h e X V III c e nt u r y B a r b a d o s a n d J a m a i c a
e m e r g e d a s t h e g r e a te s t r u m p r o d u c e r s i n t h e B r i t i s h Em p i r e a n d i n t h e w o r l d. S l o w l y J a m a i c a s u p p l a nte d
B a r b a d o s a n d e s t a b l i s h e d i t s e l f a s t h e m a i n p r o d u c e r, b ot h i n q u a nt i t y a n d q u a l i t y.
Got Rum? August 2014 - 23
Rum in the news
by M ike Kun et ka
R U M S OF B A R B A D O S
PU S S ER ’ S R U M
T h e B a r b a d o s I nve s t m e nt & D eve l o p m e nt
C o r p o r at i o n
( B ID C)
is
embarking
on
a
m u l t i f a c ete d p r o j e c t t o d i s t i n g u i s h B a r b a d o s’
r u m a b ove a l l o t h e r s . D et a i l s o f t h e Ru m s o f
B a r b a d o s E x p a n s i o n P r o g r a m we r e r e c e nt l y
a n n o u n c e d d u r i n g a s t a ke h o l d e r c o n s u l t at i o n
w h i c h s o u g ht t o u n c ove r s o l u t i o n s t o t h e m a ny
c h a l l e n g e s c o n f r o nt i n g t h e r u m i n d u s t r y. T h e
p r o j e c t , a c c o r d i n g t o B ID C ’s M a n a g e r o f E x p o r t
P r o m ot i o n, Pa u l Wa i t h e, i s i nte n d e d t o e n h a n c e
t h e c o m p et i t i ve n e s s a n d p r o f i t a b i l i t y o f B a r b a d o s
r u m p r o d u c e r s by a s s i s t i n g i n t h e t r a n s i t i o n f r o m
t h e ex p o r t o f b u l k r u m t o t h e ex p o r t o f h i g h q u a l i t y, h i g h - va l u e b r a n d e d r u m s . I t w i l l s e e t h e
a p p l i c at i o n o f a G e o g r a p h i c a l I n d i c a t o r (GI) a n d
t h e d eve l o p m e nt o f a m a r q u e f o r B a r b a d o s’ r u m s ,
w h i c h i s t o b e u s e d a s a d i f f e r e nt i a t i n g t o o l i n t h e
m a r ket i n g o f o u r l o c a l b r a n d s . I t w i l l a l s o s e e t h e
r o l l o u t o f a n i nte g r a te d m a r ket i n g c o m m u n i c at i o n
s t r ate g y l o c a l l y, r e g i o n a l l y a n d i nte r n at i o n a l l y,
i nte n d e d t o p o s i t i o n B a r b a d o s a s t h e p r e m i e r
r u m p r o d u c e r i n t h e w o r l d. B a r b a d o s c u r r e nt l y
ex p o r t s t h e m a j o r i t y o f i t s r u m p r o d u c t i o n i n b u l k
q u a nt i t i e s at a f r a c t i o n o f t h e p r i c e o f t h e ex p o r te d,
b r a n d e d / b ot t l e d r u m s . I t i s f e l t t h e r ef o r e t h at
t h e i s l a n d s t a n d s t o b e n ef i t s i g n i f i c a nt l y m o r e
f r o m t h e ex p o r t o f b r a n d e d r u m. T h e s u c c e s s o f
t h e p r o j e c t w i l l h o weve r r e q u i r e t h e s u p p o r t o f
a l l i n d u s t r y s t a ke h o l d e r s a s we l l a s i n c r e a s e d
c o l l a b o r at i o n
across
the
m a n u f a c t u r i n g,
agriculture and tourism sectors. The first phase
o f t h e p r o g r a m wa s r e c e nt l y c o m p l ete d w h e n
of ficials installed the of ficial Rums of Barbados
s e a l o n t h r e e r u m s h o p s a s t h ey t r ave l e d t o
P u g’s B a r i n C h a r n o c ks , C h r i s t C h u r c h; I s l a n d
Pot i n G ove r n m e nt H i l l, S t M i c h a e l; a n d Pa u l ’s
P l a c e, H a l l s V i l l a g e # 2 , S t J a m e s . “ I t ’s a way o f
h e l p i n g t o s t i m u l a te e c o n o m i c d eve l o p m e nt a n d
i n c r e a s e s a l e s a n d t h a t c a n o n l y h a p p e n i f we
m a ke i t k n o w n a n d r e m i n d B a r b a d i a n s o f w h at
a wo n d e r f u l p r o d u c t we h ave,” s a i d M i n i s te r o f
I n d u s t r y, I nte r n a t i o n a l B u s i n e s s , a n d C o m m e r c e,
D o nv i l l e I n n i s s .
P u s s e r ’s w i l l n o w o f f e r a 4 0 % A BV ve r s i o n o f i t s
B l u e L a b e l Ru m f o r s a l e i n U S N ava l b a s e s a n d
M e s s b a r s . T h e s t a n d a r d B l u e L a b e l ve r s i o n i n
t h e U n i te d S t ate s , C a n a d a , U. S . V i r g i n I s l a n d s
a n d B r i t i s h V i r g i n I s l a n d s w i l l s t i l l b e o f f e r e d at
42 % . L o o k f o r a n ew “ G u n p o w d e r P r o o f ” B l a c k
L a b e l, c o m i n g i n at 5 4. 5% a n d a n “ O ve r p r o o f ”
G r e e n l a b e l, p o s s i b l y at 75%! A l s o i n t h e wo r ks
i s a P u s s e r ’s S p i c e d Ru m , a 3 5% A BV b l e n d o f
r u m s s te e p e d i n g i n g e r, c i t r u s , va n i l l a , c i n n a m o n,
a n i s e a n d ot h e r s p i c e s f o r s eve n d ay s .
Got
Rum?? A
Auugguust
st 2014
2014 -- 24
24
G
ot Rum
CA P TA I N MORG A N
T h e A d ve r t i s i n g S t a n d a r d s A u t h o r i t y (A S A) i n t h e
U K u p h e l d a c o m p l a i nt f i l e d by t h e Yo u t h A l c o h o l
A d ve r t i s i n g C o u n c i l ( YA AC) c l a i m i n g t h at a p i c t u r e
p o s te d o n C a pt a i n M o r g a n’s Fa c e b o o k p a g e
wa s “ i r r e s p o n s i b l e b e c a u s e i t i m p l i e d a l c o h o l
c o u l d ove r c o m e b o r e d o m”. W i t h a h e a d l i n e t h at
r e a d “ We d n e s d ay, I ’m d e c l a r i n g wa r o n m i d we e k b o r e d o m”, t h e a r t w o r k s h o we d t h e C a pt a i n
r a i s i n g a g l a s s a n d c h e e r i n g. T h e A S A s a i d t h at i t
i nte r p r ete d t h e p o s t a s s u g g e s t i n g v i ewe r s c o u l d
a l l ev i ate m i d - we e k b o r e d o m a n d c h a n g e t h e i r
m o o d s by d r i n k i n g C a pt a i n M o r g a n r u m , t h u s
b r e a c h i n g i t s a d ve r t i s i n g c o d e. L a s t Fe b r u a r y
t h e A S A r u l e d t o p u l l a te l ev i s i o n a d ve r t i s e m e nt
f o r C a pt a i n M o r g a n r u m w h i c h i t c l a i m e d “ l i n ke d
a l c o h o l w i t h a g g r e s s i ve b e h av i o r ”.
B ACA R D I
T h e C o s t a R i c a n I nve s t m e nt P r o m ot i o n A g e n c y
(C INDE) a n d t h e Fo r e i g n Tr a d e M i n i s t r y o n
Tu e s d ay c o n f i r m e d t h at r u m m a n u f a c t u r e r B a c a r d i
w i l l o p e n a L at i n A m e r i c a n S e r v i c e C e nte r i n
C o s t a R i c a o n S e pt . 1. T h e f a c i l i t i e s w i l l o f f e r
te c h n i c a l, f i n a n c i a l a n d p r o f e s s i o n a l s e r v i c e s t o
t h e c o m p a ny ’s o p e r at i o n s i n t h e r e g i o n a n d w i l l
b e l o c ate d i n E s c a zú, s o u t hwe s t o f S a n J o s é.
T h e S e r v i c e C e nte r w i l l b e m a n a g e d by B a c a r d i
C o r p o r ate S o l u t i o n s S A , a s u b s i d i a r y o f B a c a r d i
L i m i te d, b a s e d i n H a m i l t o n, B e r m u d a .
T h e s e a r e t h e m o s t r e c e nt a n d n o tew o r t hy h e a d l i n e s i n t h e r u m i n d u s t r y. I f yo u wa nt u s t o s h a r e
yo u r n ew s w i t h o u r r e a d e r s , p l e a s e s e n d a n e m a i l t o M i ke @ g ot r u m.c o m. M i ke Ku n et k a i s a a l a n d l o c ke d r u m e nt h u s i a s t , h e i s b a s e d i n C o l o r a d o, U S A a n d i s o u r n ewe s t c o nt r i b u t o r.
A s p a r t o f i t s S u s t a i n a b l e Fu t u r e I n i t i at i ve,
Bacardi has focused on its packaging. Just as
t h e m a k i n g o f r u m i s a n ex a c t i n g s c i e n c e, s o i s
t h e c r a f t i n g o f eve r y b o t t l e b e a r i n g t h e i c o n i c
b at l o g o. B ot t l e s f o r e a c h d i s t i n c t i ve b r a n d
a r e h i g h l y e n g i n e e r e d – c r a f te d f o r b e a u t y a n d
e nv i r o n m e nt a l ef f i c i e n c y. O n e ex a m p l e i s t h e
b ot t l e f o r B AC A RD Í C l a s s i c C o c k t a i l s . T h r o u g h
c a r ef u l, c r e at i ve r e d e s i g n, i t n o w we i g h s 3 0 %
l e s s t h a n i t d i d j u s t a f ew ye a r s a g o. T h a t m a ke s
s h i p p i n g m o r e s t r e a m l i n e d, r e s u l t i n g i n l o we r
CO2 emissions.
FLOR D E CA Ñ A
Fl o r d e C a n a w i l l i nt r o d u c e a w h i te s i p p i n g r u m ,
B l a n c o Re s e r va 7 i n d u t y - f r e e o u t l et s i n M ex i c o
a n d C e nt r a l A m e r i c a .
T h e s u p e r- p r e m i u m
va r i a nt , a g e d f o r s eve n ye a r s , w i l l f e a t u r e t h e
s a m e p a c k a g i n g r e d e s i g n i nt r o d u c e d l a s t s u m m e r
o n t h e i r ot h e r r u m s . “ Fl o r d e C a ñ a’s n ew B l a n c o
Re s e r va 7 w i l l ex p a n d o u r c o n s u m e r b a s e by
o f f e r i n g a s u p e r- p r e m i u m w h i te r u m t h a t p r ov i d e s
a r i c h e r d r i n k i n g ex p e r i e n c e,” s a i d R o b e r t C o l l i n s ,
m a n a g i n g d i r e c t o r o f Fl o r d e C a ñ a .
PENNY B LU E XO R U M
I n M ay, I m e nt i o n e d t h i s r u m , n a m e d a f te r a
f a m o u s , r a r e p o s t a g e s t a m p. Fo l l o w i n g t h e
s u c c e s s o f t h e f i r s t b a tc h, Pe n ny B l u e B atc h 2
i s n o w b e i n g r e l e a s e d. A l i m i te d e d i t i o n o f o n l y
7, 0 0 0 b ot t l e s w i l l b e o f f e r e d. T h i s ve r s i o n i s
a b l e n d o f r u m s a g e d i n C o g n a c , S c o tc h a n d
B o u r b o n b a r r e l s f o r f i ve t o e l eve n ye a r s a n d
b ot t l e d at 4 3 . 2 % A BV.
D U PPY S H A RE R U M
Caribbean folklore has its own t wist on the
“A n g e l s S h a r e”, t h e p o r t i o n o f r u m t h a t eva p o r ate s
from the aging barrels. There are tales of dark
s p i r i t s c a l l e d ‘d u p p i e s’ t h a t t r ave l f r o m d i s t i l l e r y
t o d i s t i l l e r y, s te a l i n g r u m . T h i s ex p l a i n s t h e n a m e
D u p py S h a r e, a b l e n d o f t h r e e - ye a r- o l d J a m a i c a n
r u m a n d f i ve - ye a r- o l d B a r b a d o s r u m w h i c h h a s
b e e n a g e d i n B o u r b o n b a r r e l s a n d t h e n b ot t l e d
i n L o n d o n at 4 0 % A BV. I t h a s b e e n l a u n c h e d
by t h e We s t b o u r n e D r i n ks C o m p a ny a n d i s o n l y
ava i l a b l e at S e l f r i d g e s i n En g l a n d.
BRUGAL RUM
s p i r i t s b a n d Ed r i n g t o n, t h e g r o u p t h at i n 2 0 0 8
b o u g ht a 6 0 % s t a ke i n B r u g a l.
In his first
m e et i n g w i t h t h e D o m i n i c a n l e a d e r, C u r l e l a u d e d
t h e P r e s i d e nt ’s ef f o r t s t o m a i nt a i n a g o o d a n d
s t a b l e b u s i n e s s c l i m ate a n d l eve l p l ay i n g f i e l d
f o r f o r e i g n i nve s t m e nt , w h i c h c o u l d b e ex p a n d e d
i n t h e n e a r f u t u r e. M e d i n a a n d C u r l e a g r e e d
t h at h av i n g a 12 6 ye a r- o l d b r a n d s u c h a s B r u g a l
i n t h e g l o b a l m a r ket p r ov i d e s b e n ef i t s a n d
o p p o r t u n i t i e s f o r t h e c o u nt r y. C u r l e a f f i r m e d t h at
Ed r i n g t o n h a s a l r e a d y p l a c e d B r u g a l i n m o r e t h a n
4 0 c o u nt r i e s o n f i ve c o nt i n e nt s a n d h a s i nve s te d
a l m o s t $ 37 m i l l i o n i n i m p r ov i n g te c h n o l o g i e s at
i t s o p e r at i o n s i n t h e D o m i n i c a n Re p u b l i c s i n c e
t h e 2 0 0 8 a c q u i s i t i o n. T h e t w o we r e j o i n e d at t h e
m e et i n g by B r u g a l C EO A u g u s t o R a m i r e z a n d
G r a h a m H u tc h e o n, P r e s i d e nt o f t h e B o a r d o f
D i r e c t o r s o f B r u g a l a n d t h e c o m p a ny ’s D i r e c t o r
o f C o m m u n i c at i o n s , Lu i s C o n c e p c i o n.
L A HEC H I C ER A R U M
I n h i s b o o k , R u m, R o m a n c e & Re b e l l i o n, C h a r l e s
W i l l i a m Ta u s s i g, w h o wa s p r e s i d e nt o f t h e
A m e r i c a n M o l a s s e s C o m p a ny – a n d a n a d v i s e r
t o U S p r e s i d e nt Fr a n k l i n D e l a n o Ro o s eve l t w r ote
“ W h e r e we f i n d r u m , we f i n d a c t i o n, s o m et i m e s
c r u e l, s o m et i m e s h e r o i c ”. C o l o m b i a h a s c e r t a i n l y
s e e n b ot h. B u t d e s p i te h av i n g o n e o f t h e l o n g e s t
Caribbean coasts and being home to Car tagena,
a p o r t l i n ke d t o r u m - d r i n k i n g n av i g at o r s o f a l l
t r a d e s , g o o d r u m wa s n eve r a s s o c i ate d w i t h
C o l o m b i a – u nt i l n o w. L a H e c h i c e r a , o r t h e
e n c h a nt r e s s , f o u n d e d a n d r u n by s i b l i n g s L a u r a
a n d M i g u e l R i a s c o s D e C a s t r o, t o g et h e r w i t h
d e s i g n e r M a r t a m a r ía C a r r i l l o, b o a s t s t h e o n l y
p r i vate l y p r o d u c e d, a g e d a n d b ot t l e d p r e m i u m
rum in Colombia.
“This is the first quality premium Colombian rum
i n t h e w o r l d,” s ay s M i g u e l R i a s c o s , “ s o we a r e
b a s i c a l l y d ef i n i n g w h at C o l o m b i a n r u m i s , w h i c h
i s a b i g c h a l l e n g e, b u t I t h i n k we a r e u p t o t h e
t a s k .” To c r e ate t h e d r i n k , C u b a n - J a p a n e s e
M a e s t r o R o n e r o, o r r u m m a s te r, G i r a l d o M i t u o k a
K a g a n a , b l e n d s 12- t o 21- ye a r- o l d r u m s m a t u r e d
i n A m e r i c a n w h i te o a k c a s ks i n t h e c o a s t a l c i t y
o f B a r r a n q u i l l a . T h e p r o d u c t wa s f i r s t l a u n c h e d
i n L o n d o n a l i t t l e ove r a ye a r a g o – w h e r e i t
i s c u r r e nt l y ava i l a b l e i n h ote l s s u c h a s t h e
D o r c h e s te r a n d T h e R i t z – a n d t h e n b r o u g ht
h o m e t o n at i ve B o g ot á l ate l a s t ye a r.
D o m i n i c a n Re p u b l i c P r e s i d e nt D a n i l o M e d i n a
m et r e c e nt l y w i t h I a n C u r l e, C EO o f t h e S c ot t i s h
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Exclusive INTERVIEW
Q: W h a t i s yo u r f u l l n a m e , t i t l e , c o m p a ny
n a m e a n d c o m p a ny l o c a t i o n?
Eve r y ye a r i n A u g u s t we f e a t u r e o n e o f my
f avo r i t e n u t s: t h e C o c o n u t .
I n my h o m e
s t a t e, Tex a s , A u g u s t i s t h e h o t t e s t m o nt h
o f t h e ye a r a n d C o c o n u t s t o m e a r e s o
r e f r e s h i n g a n d r e a l l y h e l p b e a t t h e Tex a s
h e a t . I g o t t o t h i n k i n g , w h o c o u l d I i nt e r v i e w
t h i s m o nt h t h a t i s k n o w n f o r b l e n d i n g R u m
w i t h C o c o n u t s? I d i d n’ t n e e d t o s e a r c h ve r y
f a r… I a m ve r y h o n o r e d t o b r i n g t o yo u t h i s
i n t e r v i e w w i t h M r. D o n a l d M i c h a e l B o o t h ,
M a s t e r B l e n d e r/ D i s t i l l e r o f B l u e C h a i r B ay
R u m s . I w a n t t o t h a n k M r. B o o t h f o r t a k i n g
t h e t i m e f o r t h i s i nt e r v i e w a n d a l l o w i n g
me to share his stor y and passion for this
wonder ful spirit.
M a r g a r e t Aya l a , P u b l i s h e r
Got Rum ? A u g u st 2014 - 26
D o n a l d M i c h ae l B o ot h
Pr e s i d e nt a n d M aste r B l e n d e r/ D i st i ll e r
M i c h ae l B o ot h S p i r i t s a n d W i n e
K i n g sv i ll e, O nt a r i o, C a n ada
Q:
W h a t i n s p i r e d yo u t o g e t s t a r t e d
i n t h e r u m i n d u s t r y a n d h ow d i d yo u
become a Master Blender?
S i n c e my U ni ve r s i t y days, I h ave a l ways
h ad a n i nte r e st i n s p i r i t b eve r a g e s a n d h ow
t h ey a r e m a nu f ac t ur e d. I b e g a n my c a r e e r
wo r k i n g f o r a l a r g e mult i n at i o n a l s p i r i t s
c o m p a ny w i t h h e ad of f i c e s l o c ate d i n C a n ada. T h ey ow n e d m a ny i nte r n at i o n a l b r a n ds.
I wo r ke d i n s eve r a l a r e as of t h e c o m p a ny a n d eve nt u a lly b e c a m e a di st i ll e r/ b l e n d e r of
w hi s k i e s, r um s, g i ns, vo dkas a n d li qu e ur s. T hi s bas e k n ow l e d g e of m a ny c ate g o r i e s,
a l o n g w i t h h av i n g t h e o p p o r t uni t y to s h a r e k n ow - h ow w i t h m a ny b l e n d e r s t h r o u g h o ut t h e
wo r l d i n S c ot l a n d, Fr a n c e, J a p a n, U S A , M ex i c o, S p ai n, Po r t u g a l, I t a ly, t h e C a r i b b e a n
a n d S o ut h A m e r i c a, p r ov i d e d a uni qu e a n d p r i v i l e g e d l e a r ni n g ex p e r i e n c e f o r m e.
I s o o n l e a r n e d t h at r e p et i t i ve t ast i n g, c o m p a r i n g b r a n ds a n d di s c us s i o ns w i t h ot h e r
b l e n d e r s, was t h e b e st way to a p p r e c i ate t h e m e a ns to c r e ate sup e r i o r t ast i n g a n d
s m o ot h p r o du c t s. Yo u c a nn ot st u dy t h e s k i ll s n e e d e d to b e a M aste r B l e n d e r i n s c h o o l. It
i s s o m et hi n g t h at i s l e a r n e d w i t h t i m e a n d ex p e r i e n c e. Eve nt u a lly, I b e c a m e t h e M aste r
B l e n d e r f o r s eve r a l m a j o r i nte r n at i o n a l b r a n ds.
M y s p e c i a liz at i o n was i n w hi s k i e s, r um s a n d f l avo r e d li qu e ur s. W h e n I st a r te d my ow n
c o nsult i n g b us i n e s s a few ye a r s a g o, I d e c i d e d to c o n c e nt r ate o n r um s. I e nj oye d t h e
p l ac e s a n d t h e p e o p l e w h e r e r um s we r e m ad e a n d t h e r e was a l s o a g r ow i n g i nte r e st i n
r um s i n t h e m a r ket p l ac e, s o I h ad s eve r a l o p p o r t uni t i e s f o r wo r k w i t hi n t h e r um c ate g o r y.
Rum i s a m o r e f un a n d exot i c s p i r i t t h a n s o m e of t h e ot h e r c ate g o r i e s like w hi s key,
li qu e ur s, g i ns, vo dkas a n d c o g n ac s. Rum i s w h e r e I p r efe r to b e at t hi s t i m e, a n d B lu e
C h ai r B ay e m b o di e s a ll of t h e t hi n g s t h at at t r ac t m e to t h e r um c ate g o r y.
Q: I u n d e r s t a n d yo u h ave b e e n wo r k i n g w i t h a c e l e b r i t y i n o r d e r t o d eve l o p B l u e
Ch a i r B ay Ru m s . H ow d i d t h i s r e l a t i o n s h i p b e g i n a n d w h a t r u m s h ave yo u p r o d u c e d?
I h ave b e e n wo r k i n g w i t h Ke nny C h e s n ey a n d hi s te a m to c r e ate t h e li n e of B lu e C h ai r
B ay Rum p o r t f o li o s i n c e t h e i n c e pt i o n of t h e c o m p a ny, a n d c o nt i nu e to c r e ate n ew f l avo r
p r of i l e s as p a r t of t h e c o m p a ny ’s o n g o i n g ex p a ns i o n.
I h ad wo r ke d w i t h C ast l e B r a n ds of N ew Yo r k a few ye a r s a g o a n d b l e n d e d a s p e c i a l
p r e m i um r um f o r t h e m. T h e C h ai r m a n of t h at c o m p a ny i s n ow C h ai r m a n of S av v y D r i nks
i n N ew Yo r k a n d hi s te a m was a p p r o ac h e d by FLO {t hi nke r y} w h o was c h a r g e d w i t h
b r i n g i n g t h e B lu e C h ai r B ay r um s to li fe. I was as ke d by S av v y D r i nks to b e a p a r t of t h e
p r oj e c t a n d g l adly ac c e pte d t h e c h a ll e n g e.
To date, we h ave c r e ate d f o ur r um ex p r e s s i o ns – W hi te, C o c o nut , C o c o nut S p i c e d a n d
B a n a n a.
Fi r st i s t h e c l as s i c W hi te Rum at 4 0 p e r c e nt A BV. T hi s i s a n i d e a l r um f o r p r e p a r i n g c l as s i c
r um c o c k t ai l s like D ai qui r i s a n d M oji to s, o r as t h e bas e f o r m o r e m o d e r n a n d exot i c
c o c k t ai l c r e at i o ns. T hi s r um was b l e n d e d to b e s m o ot h, yet i s a c l e a n a n d r ef r e s hi n g
m i x i n g r um w i t h s o m e li g ht r um n ote s s o t h at i t c a nn ot m i st ake n f o r a vo dka.
T h e n t h e r e a r e t h r e e f l avo r e d r um s.
T h e C o c o nut Rum i s at 2 6 . 5 p e r c e nt A BV. T h e c o c o nut f l avo r i s n at ur a l a n d I b e li eve a n
ac c ur ate ex p r e s s i o n of t h e n at ur a l swe et c o c o nut t aste t h at i s f a m i li a r to a ll of us. T h e
bas e i s 10 0 p e r c e nt r um a n d t h e st r e n g t h i s s li g ht ly hi g h e r t h a n m o st ot h e r f l avo r e d r um s.
T h e ad di t i o n a l a l c o h o l c o nte nt h e lp s to li f t t h e a r o m a to t h e n o s e yet i s st i ll l ow e n o u g h
to b e s m o ot h. T hi s r um i s d e li c i o us o n t h e r o c ks o r as a n e s s e nt i a l c o m p o n e nt of yo ur
f avo r i te C a r i b b e a n c o c k t ai l.
T h e C o c o nut S p i c e d Rum i s a l s o at 2 6 . 5 p e r c e nt A BV. T h e c o c o nut f l avo r i s t h e s a m e
c o c o nut f l avo r us e d i n t h e o r i g i n a l C o c o nut Rum. T h e s p i c e b l e n d i s a n at ur a l C a r i b b e a n
b l e n d of nut m e g, c i nn a m o n, c l ove, va ni ll a a n d b l ac k p e p p e r. I t i s t h e r ef o r e qui te a c o m p l ex
t aste ex p e r i e n c e a n d m o r e t h a n j ust va ni ll a s p i c e, w hi c h i s t h e p r e d o m i n a nt f l avo r i n
m o st s p i c e d r um s. T hi s r um i s s m o ot h o n t h e r o c ks, as we ll as a n exc e ll e nt c o m p o n e nt
Got Rum? August 2014 - 27
f o r s o m e c r e at i ve o r i g i n a l c o c k t ai l s.
T h e m o st r e c e nt ad di t i o n to t h e li n e i s B a n a n a Rum, a l s o 2 6 . 5 p e r c e nt A BV. T h e
ba n a n a f l avo r i s n at ur a l a n d r ef l e c t s t h e t aste of t h e C a r i b b e a n. T h e f l avo r r e s e m b l e s
a f ull f l avo r e d r i p e ba n a n a o r o n e t h at h as b e e n li g ht ly s e a r e d o r g r i ll e d by l o c a l s n e a r
a s e c lu d e d b e ac h. I t b l e n ds ve r y we ll w i t h t h e ot h e r r um s i n t h e li n e o r as a bas e f o r
a s p e c i a l C a r i b b e a n r um p un c h. I t i s a l s o ve r y s m o ot h o n t h e r o c ks.
Q: I s t h e r e so m e t h i n g u n i q u e a b o u t B l u e Ch a i r B ay r u m s (t h e w ay t h ey a r e m a d e ,
i n g r e d i e n t s , w a t e r, e t c…)?
T h e bas e r um s us e d to b l e n d eve r y B lu e C h ai r B ay Rum ex p r e s s i o n a r e a ll di st i ll e d i n
B a r bad o s. B a r bad o s li g ht r um i s c o ns i d e r e d to b e o n e of t h e b e st qu a li t y li g ht r um s
i n t h e wo r l d a n d t h e b i r t hp l ac e of r um i n t h e C a r i b b e a n. T h e s e r um s h ave exc e ll e nt
p e di g r e e.
T h e r um s a r e a g e d i n ba r r e l s h o us e d i n wa r e h o us e s li te r a lly l o c ate d o n t h e b e ac h,
w h e r e t h e b r e eze s a r e f r e s h a n d c l e a n a n d i m p a r t t h e s a m e to t h e r e st i n g r um s
t h at a r e sur r o un d e d by t hi s f r e s h s a lt y C a r i b b e a n o c e a n ai r. T h e wate r us e d i n t h e
p r e p a r at i o n of t h e s e r um s i s n at ur a lly f i lte r e d t h r o u g h c o r a l r o c k w hi c h i s i n di g e n o us
to t h e i s l a n d a n d ex t r e m e ly p ur e f o r dr i nk i n g.
T h e s e r um s a r e di st i ll e d, b l e n d e d a n d a g e d by r um m ake r s w h o h ave b e e n d o i n g
t hi s f o r m o r e t h a n 15 0 ye a r s. T h ey a r e aut h e nt i c a n d a r e m ad e p r ofe s s i o n a lly i n a ll
r e s p e c t s.
Q: D o e s Ke n ny Ch e s n ey h ave p l a n s f o r d eve l o p i n g a d d i t i o n a l r u m s w i t h yo u i n
t h e n e a r f u t u r e?
Let ’s j ust s ay we’r e a l ways p l ay i n g w i t h s eve r a l n ew i d e as.
Q: D u r i n g t h e p r o c e s s o f f o r m u l a t i n g B l u e Ch a i r B ay r u m s , d i d yo u t a ke i n t o
a c c o u n t t h e c h a n g i n g p r e f e r e n c e s i n t h e m a r ke t ?
W h e n we e nte r e d i nto t h e p r o c e s s of d eve l o p i n g t h e s e r um s, t h e r e was d ef i ni te ly a
g r e at d e a l of c o ns i d e r at i o n g i ve n to t h e c h a n g i n g p r efe r e n c e s i n t h e m a r ket . T h e r e
was mu c h di s c us s i o n dur i n g t h e b r i ef i n g p h as e o n h ow to d e li ve r r um s t h at wo ul d b e
r e l eva nt a n d f un f o r t h e t a r g ete d c o nsum e r s, as we ll as exc i t i n g f o r ba r te n d e r s to us e
i n t h e i r t r ad e.
Q: H ow h ave t h e r u m s b e e n r e c e i ve d by c o n su m e r s? D o a l l r u m s a p p e a l t o t h e
s a m e d e m o g r a p h i c s?
T h e s e r um s h ave b e e n we ll - r e c e i ve d by c o nsum e r s. T h ey h ave wo n s eve r a l qu a li t y
awa r ds a n d I k n ow t h ey a r e s e lli n g b e c aus e I a m s p e n di n g mu c h of my t i m e i n B a r bad o s
b l e n di n g n ew batc h e s to m e et t h e d e m a n ds of t h e m a r ket . I n te r m s of d e m o g r a p hi c s,
r um h as a w i d e a p p e a l to a va r i et y of d e m o g r a p hi c st r at a’s, as t h e b e ac h i s o n e of t h e
uni ve r s a l hum a n l ove s, a n d r um a n d t h e b e ac h p r et t y mu c h g o h a n d i n h a n d.
Q:
W h a t h ave b e e n so m e o f t h e g r e a t e s t c h a l l e n g e s /o b s t a c l e s yo u h ave
encountered thus far?
M y c h a ll e n g e s a r e a l ways t h e s a m e f o r eve r y p r oj e c t . I wa nt eve r y batc h p r e p a r e d
to b e of t h e b e st qu a li t y i t c a n p o s s i b ly b e a n d to b e c o ns i ste nt . I h ave to b e a l ways
t hi nk i n g d efe ns i ve ly like a sur g e o n i n o r d e r to b e c e r t ai n t h at t hi n g s d o n ot g o w r o n g.
Got
G ot Rum ? A u g u st 2014 - 28
I c a n’ t d o t hi s a l o n e. T hi s i s w hy I a l ways c h o o s e my p a r t n e r s c a r ef ully a n d wo r k
w i t h sup p li e r s I k n ow a n d c a n t r ust to d o t hi n g s c o r r e c t ly a n d p r ofe s s i o n a lly. C o st i s
i m p o r t a nt , b ut qu a li t y a n d s e r v i c e a r e m o r e i m p o r t a nt . O ur sup p li e r s h ave t h e s a m e
o ut l o o k o n t hi s i m p o r t a nt i s su e. I h ave wo r ke d w i t h a ll of t h e m i n t h e p ast a n d k n ow
t h ey c a n b e t r uste d a n d t h at B lu e C h ai r B ay Rum i s i n g o o d h a n ds.
Q: C o u l d yo u d e sc r i b e t o o u r r e a d e r s w h a t yo u r ave r a g e d ay i s l i ke , a s a M a s t e r
B l e n d e r. (d e sc r i b e p r o d u c t i o n , q u a l i t y c o n t r o l , r e s e a r c h a n d d eve l o p m e n t
a c t i v i t i e s , e t c .)
W h at i s t h e day of a M aste r B l e n d e r like? T h at i s a c o m p l ex qu e st i o n.
I n a p r o du c t i o n s c e n a r i o, I h ave to r ev i ew f o r mul at i o ns a n d m ake sur e t h e c e ll a r
p e o p l e a n d I a r e i n a g r e e m e nt o n t h e m at h.
Got Rum? August 2014 - 29
Lef t t o R i g ht : B r a d l ey Tu y n, s h o w g i r l, D r. Lu ye n
N g u ye n a n d L e o n a r d o S a l a z a r
I t h e n r ev i ew t h e s e ns o r y qu a li t y of e ac h c o m p o n e nt i n t h e b l e n d to b e c e r t ai n t h at
a ll a r e c o ns i ste nt w i t h a r efe r e n c e st a n da r d. I f t h e r e a r e va r i at i o ns i n s o m e, t h e n t h e
f o r mul a m ay h ave to b e s li g ht ly adj uste d. A ll of t hi s p r e p wo r k t ake s t i m e b ut i t i s
i m p o r t a nt to g et eve r y t hi n g r i g ht b ef o r e we b e g i n t h e b l e n di n g of a l a r g e batc h. T h e r e
i s to o mu c h at st ake w h e n b l e n di n g c o m p o n e nt s t h at h ave b e e n r e st i n g i n ba r r e l s f o r
ye a r s. M i st ake s c a n b e c o st ly s o must b e avo i d e d.
W h e n a b l e n d i s c o m p l ete, I eva lu ate i t p e r s o n a lly a n d i f I a m p l e as e d w i t h t h e r e sult
I w i ll t h e n e m p l oy a n i n d e p e n d e nt s e ns o r y p a n e l to as s e s s t h e s e ns o r y qu a li t y. We
us e a num b e r of p a n e li st s b e c aus e s o m e m ay b e m o r e s e ns i t i ve to p ote nt i a l d efe c t s
a n d ot h e r s m ay n ot . I r e ad c o m m e nt s f r o m a ll p a n e li st s to m ake sur e t h e r e a r e n o
r e d f l a g s i n t h e r e sult s. I f t h e r e sult s m e et s p e c i f i e d st a n da r ds, t h e n t h e batc h i s
a p p r ove d f o r t h e n ex t ste p i n t h e p r o c e s s – f i lte r i n g, b ot t li n g o r s hi p p i n g i n b ulk to a
b ot t l e r e l s ew h e r e.
Fo r m e, t h e r e li a b i li t y of t h e i n g r e di e nt sup p li e r s i s key, a n d i t ’s my p r i o r i t y. I h ave to
r e ly o n o ur sup p li e r s to d e li ve r t h e s a m e exc e ll e nt qu a li t y eve r y t i m e. I t i s n o di f fe r e nt
t h a n a c h ef r e ly i n g o n hi s sup p li e r s f o r t h e qu a li t y of hi s f r e s h i n g r e di e nt s.
Q u a li t y c o nt r o l must b e p r e s e nt at a ll ste p s i n t h e b l e n di n g p r o c e s s. N ot hi n g c a n b e
t ake n f o r g r a nte d.
Re s e a r c h a n d d eve l o p m e nt i s a di f fe r e nt exe r c i s e. T h e p r e s sur e s a r e di f fe r e nt . It i s
G
Got
ot Rum ? A u g u st 2014 - 30
usu a lly “ s p e e d to m a r ket ” w h e r e t h e p r e s sur e li e s. S a l e s p r ofe s s i o n a l a n d m a r kete r s h ave
c r i t i c a l l aun c h date s t h at h ave to b e m et s o t h e r e i s a l ways p r e s sur e to g et p r otot y p e s
c r e ate d a n d a p p r ove d o n t i m e to m e et p l a ns. I n o r d e r n ot to waste va lu a b l e t i m e, I h ave
to h ave c l e a r c o m muni c at i o ns f r o m m a r kete r s o n w h at t h ey wa nt . I f I c a n g et t h at , i t i s n ot
di f f i c ult f o r m e to w r i te d ow n a f o r mul a a n d p r e p a r e s o m e p r otot y p e s f o r r ev i ew by t h e
m a r kete r s. I c a n usu a lly g et a r e sult f i r st t i m e t h at i s a b o ut 9 0 p e r c e nt of ex p e c t at i o ns. I f I
c a n g et a c l e a r di r e c t i o n o n w h at i s m i s s i n g I c a n usu a lly g et i t r i g ht t h e s e c o n d t i m e. If t h e
m a r kete r s a r e n’ t c l e a r o n w h at t h ey wa nt , t h e n i t i s m o r e di f f i c ult a n d p r e c i o us t i m e i s l o st .
Fac e to f ac e c o m muni c at i o n w i t h t h e m a r kete r s i s c r i t i c a l f o r m e to r e ad b et we e n t h e li n e s
to un d e r st a n d w h at i s r e qui r e d.
I h ave wo r ke d w i t h hun dr e ds of m a r kete r s i n my c a r e e r s o h ave g o o d i nst i n c t s f o r h ow t h ey
t hi nk , s o c a n usu a lly g et i t r i g ht i f I c a n s i t d ow n w i t h t h e m a n d as k t h e r i g ht qu e st i o ns.
I s p e n d c o ns i d e r a b l e t i m e c o m muni c at i n g w i t h sup p li e r s w h o I k n ow a n d w h o k n ow m e. T hi s
f a m i li a r i t y s ave s t i m e a n d h e lp s to m e et d e adli n e s.
I a l s o wo r k c l o s e ly w i t h t h e r um sup p li e r a n d b l e n di n g c o m p a ny a n d w i t h t h e Q C d e p a r t m e nt
to m ake c e r t ai n t h at t h e i r s e ns o r y p a n e l i s t r ai n e d a n d r e li a b l e w i t h t h e i r p e r f o r m a n c e.
Q: D o yo u h ave a f avo r i t e c o c k t a i l a n d w h i c h B l u e Ch a i r B ay Ru m wo u l d yo u u s e t o
m a ke i t ?
I like t h e c l as s i c c o c k t ai l s.
M y c ur r e nt f avo r i te i s a t r adi t i o n a l Li m e D ai qui r i v i nt a g e 19 5 0 ’s H ava n a Cuba a n d H e m i n g way.
B lu e C h ai r B ay W hi te m ake s a n exc e ll e nt li m e dai qui r i. I b l e n d e d i t w i t h t h at p ur p o s e i n
m i n d. A li m e dai qui r i i s a s i m p l e c o c k t ai l w i t h s i m p l e i n g r e di e nt s b ut i t i s n’ t e asy to p r e p a r e
c o r r e c t l y.
W h e n I a m i n B a r bad o s, I as k f o r a li m e dai qui r i at eve r y ba r o r r e st aur a nt I v i s i t . I t ’s f un to
c o m p a r e a n d to awa r d t h e p r ize to t h e ba r te n d e r w h o d o e s t h e b e st j o b.
Q: I f p e o p l e w a n t t o c o n t a c t yo u h ow m ay t h ey r e a c h yo u? I f c o n su m e r s w a n t t o k n ow
w h e r e t o p u r c h a s e B l u e Ch a i r B ay Ru m , w h o s h o u l d t h ey c o n t a c t ?
I c a n b e r e ac h e d at my e - m ai l DM B o ot h @ sy m p at i c o.c a
B lu e C h ai r B ay Rum’s we b s i te h as a “ Rum Fi n d e r ” w h e r e c o nsum e r s c a n h e ad to l e a r n
w h e r e t h ey c a n p ur c h as e e ac h of t h e r um s: ht t p s: // b lu e c h ai r bay r um.c o m / w h e r e - to - b uy,
a n d t h ey h ave a n a p p avai l a b l e f o r b ot h i OS a n d A n dr o i d t h at p o i nt s yo u to b ot h o n a n d of f
p r e m i s e l o c at i o ns t h at c a r r y t h e r um.
Q: I s t h e r e a m e s s a g e o r c o m m e n t yo u wo u l d l i ke t o s h a r e w i t h o u r r e a d e r s?
E x p e r i e n c e t h e ad ve nt ur e s a n d t h e m a ny wo n d e r f ul j o ur n eys t h at r um h as to of fe r. I t i s t r uly
a f un a n d exot i c b eve r a g e a n d t h e r e i s s o mu c h j oy i n l e a r ni n g a b o ut i t . B ut p ac e yo ur s e l ve s
w hi l e l e a r ni n g, a n d t aste r e s p o ns i b ly a n d i n m o d e r at i o n i n yo ur e du c at i o n. Enj oy t h e e asy
g o i n g j o ur n ey.
T h a nk yo u a g ai n M r. B o ot h, f o r t hi s i nte r v i ew.
M a r g a r et Aya l a,
Pub li s h e r
M a r g a r e t Ay a l a i s t h e P u b l i s h e r
o f “ G o t R u m? ” M a g a z i n e. S h e
is constantly looking for rum
industr y members who are
d o i n g t h e i r p a r t t o e l eva t e
the image of rum as a quality
distilled spirit. Please contact
her
at
Margaret@gotrum.
com if you are interested in
s c h e d u l i n g a n i n t e r v i e w.
Got Rum? August 2014 - 31
Pairing Tobacco & RUM
Photo gr ap her : D anna B o rdalí
2014
M
y n a m e i s P h i l i p I l i B a r a ke, S o m m e l i e r by
t r a d e. A s a r e s u l t o f w o r k i n g w i t h s e l e c te d
r e s t a u r a nt s a n d w i n e p r o d u c e r s i n C h i l e, I
s t a r te d d eve l o p i n g a p a s s i o n f o r d i s t i l l e d s p i r i t s
a n d c i g a r s . A s p a r t o f my m o s t r e c e nt j o b, I h a d
t h e o p p o r t u n i t y t o v i s i t m a ny C e nt r a l A m e r i c a n
c o u nt r i e s , a s we l l a s , r u m d i s t i l l e r i e s a n d t o b a c c o
g r o we r s .
B u t my p a s s i o n f o r s p i r i t s a n d c i g a r s d i d n ot e n d
t h e r e; i n 2 010 I h a d t h e h o n o r o f r e p r e s e nt i n g
C h i l e at t h e I nte r n a t i o n a l C i g a r S o m m e l i e r
C o m p et i t i o n, w h e r e I w o n f i r s t p l a c e, b e c o m i n g
t h e f i r s t S o u t h A m e r i c a n t o eve r a c h i eve t h at f e at .
Now I face the challenge of impressing the
r e a d e r s o f “ G o t Ru m? ” w i t h w h a t i s p e r h a p s
the toughest task for a Sommelier: discussing
p a i r i n g s w h i l e b e i n g we l l awa r e t h a t t h e r e a r e a s
m a ny i n d i v i d u a l p r ef e r e n c e s a s t h e r e a r e r u m s
a n d c i g a r s i n t h e w o r l d.
I b e l i eve a p a i r i n g i s a n ex p e r i e n c e t h at s h o u l d
n ot b e l i m i te d t o o n l y t w o p r o d u c t s; i t i s s o m et h i n g
t h at c a n b e i n c o r p o r a te d i nt o o u r l i ve s . I h o p e
t o h e l p o u r r e a d e r s d i s c ove r a n d a p p r e c i ate t h e
p l e a s u r e o f t r y i n g n ew t h i n g s (o r ex p e r i e n c i n g
k n o w n t h i n g s i n n ew way s).
G
Got
ot Rum ? A u g u st 2014 - 32
“Locos por los Cocos”
(Crazy for Coconuts)
I to o k advant ag e of a re c ent Rum
Univer sit y t r aining c our se in t he USA
to c o nduc t a pair ing w it h “G ot Rum? ”
pub lisher s and e dito r s, Luis and
M argaret Ayala.
S inc e we had all
agre e d t hat t he August is sue of t he
maga zine was g o ing to b e devote d
to c o c o nut , I de c i de d to sug g e st
s o met hing ap p ro p r iate.
T he i dea
was fo r all t hre e of us to sm o ke t he
s ame t y p e of c i gar and t hen eac h o ne
of us would c o mment re garding t he
ex p er i enc e.
T his woul d all ow you,
t he reader, to g et a b et ter i dea of h ow
s o me c o mbinat i o ns may wo r k b et ter
t han ot her s fo r s o me p e o p le.
T he p lan was ver y simp le: inc o r p o r ate
c of fe e (f ir st h ot , t hen c o ld), c h o c o late,
c o c o nut r ums and c i gar s into a re la x ing
af ter no o n by t he sw imming p o o l.
Th e Fi r s t Th i r d
We st ar te d t his c o c o nut- inspire d
pair ing by p repar ing t hre e c ups of
c of fe e using a C o st a R ic an p eab er r y
c of fe e. I o pte d fo r a doub le e sp re s s o,
M ar garet c h o se t he Esp re s s o w it h
c ream and Luis de c i de d he wante d
a c afé am er ic ano, all w it h out sugar.
Fo r t he c i gar s, I c h o se fo r all t hre e
of us to sm o ke A r ang o S p o r t sman
Vanilla 20 0 s, w hic h are Lo ndsdale s, 15 5 mm x 3 0 - 3 3.
T he c i gar s are b ox p re s se d, t hey feature a madur o
w r app er and are inf use d w it h vanilla. T he w r app er
is inf use d w it h vanilla f lavo r, reminisc ent of pip e
to bac c o. T he f iller give s t he app ear anc e of being
V irginian in o r i gin. T he c i gar s have a p er fo r at i o n,
w hic h f ro m t he b e ginning I t h ought would inter fere
w it h a p ro p er dr aw, s o I o pte d to give t he c i gar an
addit i o nal c ut w it h a st r ai ght c ut ter. Luis o pte d
fo r a v- c ut w hile M ar garet lef t her s “as - is”.
I de c i de d we woul d st ar t by pair ing t he f ir st
t hird of t he c i gar w it h t he c of fe e and a dar k
c h o c o late f lavo re d w it h vanilla, w hic h M argaret
and Luis o bt aine d in It aly dur ing last year ’s
r um fe st ival in Ro me (4 5% c o c oa).
I ’ve al ways s ai d t hat w hen it c o me s to
pair ings t here are no r ule s, but a g o o d
re c o mmendat i o n is to al ways enj oy li qui ds
b efo re s o li ds, and t hus we c o mmenc e d
by s amp ling t he c of fe e, fo ll owe d by t he
c h o c o late.
T he c o c oa note s f ro m t he c h o c o late were
sup er b ly matc he d w it h t he ac i dic note s
f ro m t he c of fe e, re sult ing in a p ro l o ng e d and
exquisite f inish fo r b ot h. We t hen p ro c e e de d
to li ght up t he c i gar s. M ar garet not ic e d t he dr aw
f ro m her c i gar was a bit lab o r i ous, s o she o pte d to g o
w it h a v- c ut as we ll, w hic h he lp e d great ly.
M a r g a r e t: t he c i gar feature s s o me dar k c h o c o late note s by
it self w hic h, w hen c o mbine d w it h t he vanilla c h o c o late are blende d
har m o ni ously.
Phili p: t he e spre s so t ake s c enter st ag e, w it h t he ac i dit y f ro m t he
c of fe e b eing over p ower ing. H owever w hen t ak ing mult ip le dr aws f r o m
t he c i gar, w it h out t ast ing t he c of fe e in b et we en, t he c i gar manag e s to
c o me ac ro s s w it h it s note s.
Got Rum? August 2014 - 33
Ph oto by Luis Ayala, at t he
“G ot Rum? ” H eadquar ter s
Photo: Danna Bordalí
Lui s: t he c i gar is reminisc ent of s o me pip e to bac c o s I use d to sm o ke a l o ng t im e
ag o, alt hough not as aro mat ic o r intense. In it s f ir st t hird it p rov i de s fo r a ver y
m e ll ow bac kground vo c al fo r t he c of fe e and t he c h o c o late, w hic h c lear ly steal t he
show f r o m a t aste p er sp e c t ive.
A s you c an se e f ro m t he pic ture sh ow to t he r i ght ,
t he c o l o r of t he w r ap p er b e c o me s muc h li ghter
at t he p oint w here it me et s t he ashe s. T his is a
c l ear si gn t hat t he dar k c o l o r of t he w r ap p er is
enhanc e d / intensif i e d ar t i f ic ially. T he addit ive s
quic k ly bur n away, revealing t he to bac c o leave s’
o r i ginal c o l o r.
Th e S e c o n d Thi r d
Phili p: af ter enj oy ing t he ac i dit y of t he c of fe e and g et t ing t he t aste buds use d to
t ho se f lavo r s, t he c hange to t he B lue Chair Bay C o c o nut S pic e d Rum was a ver y
pl eas ant o ne, m o re pleas ant t han I c oul d have ant ic ipate d.
M a r g a r e t: t he subt le swe et ne s s of t he c h o c o late and t he c o mbinat i o n of t he vanilla
note s f r o m t he c ho c o late and f r o m t he c i gar all owe d fo r t he t r ansit i o n f ro m c of fe e
to r um to b e subt le but ex t reme ly enj oyable. T he sm o ke is a bit h ot ter and p ep p er y,
w hi c h is balanc e d by t he addit i o nal swe et ne s s and silk i er m out h fe e l f ro m t he r um.
Got Rum ? A u g u st 2014 - 34
Lui s: t he c i gar c o nt inue s to be c o nsistent , sug g e st ing ver y mild to bac c o leave s
sele c te d fo r t heir abilit y to showc ase vanilla w it h out inter fer ing w it h it . A s I t r ansit i o n
to t he c o c o nut spic e d r um, my palate we lc o me s t he addit i o nal swe et ne s s as t he
mis sing ingre di ent nee de d to round up all t he f lavo r s in my m out h.
Th e L a s t Th i r d
A s we be gan sm o k ing t he last and f inal t hird of t he c i gar,
we reac he d out to a sni f ter f ull of Sangster ’s O l d J amaic a
C o c o nut Rum at 8 0 - Pro of (4 0% A BV ).
Ph ili p: t he inc rease d pro of in S angster ’s r um c ame
ac r o s s a bit to o ag gre s sive, so I de c i de d to add an ic e
c ub e to it , and t hat di d t he t r ic k. T he c o o ler, sli ght ly
weaker st rengt h of t he r um w it h t he ic e, give s t he c i gar
an o pp o r tunit y to st ill b e not ic e d and c o nt r ibute it s note s
to t his par ing.
M a r g a r e t: t he c i gar st ar te d g et t ing m o re ag gre s sive and
h ot ter so t he c o mbinat i o n w it h t he swe et ne s s of t he r um
and t he adde d ic e c ub e all owe d to to ne t he bit ter ne s s
dow n and to give a m o re ref re shing t aste.
Lui s: af ter c ho c o late, hot c of fee and t he f ir st c o c o nut
r um, my palate was b e ginning to t ire. T he S angster ’s
P h ot o by Lu i s Aya l a
r um w it h an ic e c ub e gave me t he c o o lne s s in t he palate
nee de d to re - invi g o r ate t he pair ing. I like t he ex t r a p ro of in t he r um, w hic h matc he s
t he inc rease d intensit y f ro m t he c i gar.
Addit i o nal c o mment s f ro m Philip: A naly zing t he ashe s f ro m t he c i gar s, it is c l ear
t hat de spite t he fac t t hat t he se are f lavo re d c i gar s, t he under ly ing to bac c o leave s
are not l ow qualit y. T he c o mbinat i o n of gr ay and w hite ashe s sp eaks of t he qualit y
of t he leave s, w it hout re c ur r ing to an exc e s sive use of mangane se in t he gr ound
were t he to bac c o plant s grew.
We c o nc lude d t he pair ing by enj oy ing a c o o ling and s o ot hing ser v ing of Fr apuc c ino
(i c e d c of fee), w hic h e le gant ly c o mbine d all t he f lavo r s p rev i ously ex p er i enc e d
dur ing t he pair ing, w hile at t he s ame t ime giv ing t he palate a c o o l and s o ot hing
break.
A t hem e d pair ing, like t his c o c o nut r um pair ing, c an b e ver y t r ic k y. T he addit i o n of
t he i c e c ube to t he last r um made a bi g di f ferenc e, reminding us t hat not o nly do we
have t he ingre di ent s to p lay w it h, but als o t heir o rder and t he temp er ature at w hi c h
t hey are ser ve d!
Che er s,
Philip Ili Bar ake
Philip @g ot r um.c o m
Got Rum? August 2014 - 35
Got Rum ? A u g u st 2014 - 36