TheRumLab Industry Newsletter | Week #12 of 2023
The Rum Lab
TheRumLab - Our main focus is Rum Education. We do so through our digital magazine, events, infographics, and more.
Rum Talk with:
Operations Manager and Brand Ambassador for Europe for Ron Roble Viejo.?
Carlos Belloso was born in Venezuela and lives in Madrid. He is the Operations Manager and Brand Ambassador for Ron Roble Viejo. He has 10 years of experience in the rum world, holds a Wine & Spirit Education Trust - WSET II certificate in wines, and has been running the operations of the brand in Europe for 6 years, handling import and export, managing key accounts, conducting tastings, and contributing to brand development and marketing.
TRL: What does the rum mean to you? What made you fall in love with rum and when did it happen?
Rum means passion and tradition to me. I fell in love with rum when I discovered the depth of flavor and complexity of high-end brands. This was around 12 years ago. Being from Venezuela means I was surrounded by rum. It’s the main drink kids start drinking. When I started drinking when I was younger, I initially didn’t like the taste. I thought it tasted a lot like alcohol. It was not until I got older that I started appreciating higher-end rums and their flavor profiles that changed completely when compared to the youngest rums. Then eventually my dad launched a rum brand, Roble Viejo - Rones del Caribe, C.A. .
TRL: Three essential characteristics that define the rum according to your perspective.
Three essential characteristics of rum, from my perspective, are quality, tradition, and authenticity.
TRL: What is the most important contribution you have made to the rum industry?
One of the most important contributions I have made in the rum industry is to raise awareness about the appellation of origin we have in Venezuela and the importance of aging rum and using natural products.
TRL: Benefits that the rum industry has given you.
The rum industry has given me the opportunity to travel, meet new people, and experience different cultures. It has also allowed me to pursue my passion and make a living doing what I love.
TRL: What’s another thing you are passionate about besides rum? Why?
Besides rum, I am also passionate about music. I love how music has the power to bring people together and evoke emotions.
TRL: What is your favorite place for drinking rum?
My favorite place to drink rum is with friends, surrounded by friendly conversation and laughter. Usually, I prefer a quiet place where we can sit down comfortably and chat, even sometimes enjoy a nice cigar.
TRL: Favorite drink + Recipe
My favorite drink is a Roble Ultra A?ejo by itself. I also enjoy daiquiri.
TRL: Why is it important to educate the rum consumer?
It is important to educate the rum consumer because not all rums are created equal, and understanding the differences between them can enhance the drinking experience and improve the selection of the rums they drink.
TRL: Any tips to train the palate and taste a good premium rum?
To train your palate and taste a good premium rum, I recommend starting with a variety of different styles and brands, paying attention to the aroma and flavor, and taking the time to appreciate the complexities of the drink. Mainly this last part, take the time to appreciate the complexities of each drink, take the time to smell the fresh aromas, to taste the different flavors, all while doing it with the intention of learning. Only do this with the first sips, after, it’s all about enjoying.
TRL: How can the rum contribute to improving the crisis in some countries?
The rum industry has the potential to contribute to improving the crisis in some countries by creating jobs and supporting local economies. To work in the rum industry, all that is needed is practice, and with practice, people acquire experience. So there’s a lot of space for local communities to have people grow inside the rum industry.
TRL: Is the commitment to sustainable development the key to success for the permanence of the rum industry in the world? Why?
Sustainable development is crucial for the success and permanence of the rum industry. It not only benefits the environment but also ensures a long-term future for the industry and its workers.
TRL: Who would like to meet in the rum industry? What would you say to him/her?
I would like to meet the owners and Master Blenders of lots of rum brands so I can talk to them and understand their passion, motives, and experience inside the rum industry.
TRL: What are your next goals in the rum industry?
My next goals in the rum industry are to continue promoting the brand and to expand our reach to new markets, hopefully into Asia.
TRL: Plans you have when you leave the rum industry.
That time still seems pretty far away. I turned to think I’ll never quit the rum industry. However, I would hope to have gained enough experience and knowledge to help other brands grow.
TRL: Why is the role of the bartender important in the rum industry?
The role of the bartender is very important in the rum industry because they’re the main prescriptor there, teaching about rum and giving rum tasting to clients. They can introduce customers to new rums and educate them about the different styles and flavors.
TRL: What is your advice for new generations in the rum industry?
My advice for new generations in the rum industry is to stay true to your passion, never stop learning, and always strive to improve.
TRL: How can people learn more about you? Website? Social media page?
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Bumbu Isn't Rum Due To Flavors And Low Liquor, Suit Says
Gina Kim - 3/20/23 - Law360
Bumbu Rum Co. was hit with a proposed class action Saturday in New York federal court by a customer who alleged the company's rum product doesn't qualify as rum due to added flavoring and an alcohol content below the 40-percent-by-volume minimum for rum.?
In an eight-page proposed class action, Niagara Falls resident and customer Lamarr Golston accused Bumbu Rum Company LLC, a member of Sovereign Brands LLC, of misleading consumers by advertising its rum product as "Original Craft Rum," even though the beverage contains just 35 percent alcohol by volume instead of the required 40 percent or more. The drink more closely resembles a cordial or a liqueur due to added sweetness and flavoring, the complaint alleges.
"However, the description of 'rum liqueur' would not be accurate because the significant amount of added vanilla and banana flavoring and sweetening ... means its predominant characteristic is no longer rum," Saturday's filing states.?
While the product is labeled as a "Distilled spirits specialty product," the front label of the bottle also includes less-noticeable text in the middle of a cross that reads: "Rum With Natural Flavors," which Golston alleged is also misleading, because it is inconsistent with how it is described as an "Original Craft Rum."?
"According to world-renowned rum distiller Richard Seale, 'the rum category is flooded with doctored rums and added sugars and added sherry masquerading as premium rum,' which is how the product is described and marketed to consumers," Golston's complaint said.?
Golston alleged that he bought the product at issue on multiple occasions at multiple stores, including Military Liquors in Niagara Falls, between 2022 and 2023. Golston said the Bumbu Rum product is sold at a premium price, approximately no less than $35 per 750 milliliters, before taxes, which is higher than similar rum products that he says aren't misleadingly marketed.?
Golston further alleged he wouldn't have paid as much as he did for the product had he known the beverage wasn't actually rum and could be more accurately described and marketed as a liqueur or a cordial, given the significant amount of added flavoring and sweetening.
"The representations were conveyed in writing and promised the product would be defect-free, and plaintiff understood this meant it was a premium rum, not a cordial or liqueur due to the amounts of added flavoring and sweetening added nor 'rum with natural flavors,' which was significantly less conspicuous and prominent than the embossed brand name of Bumbu Rum Co.," the suit said.?
The plaintiff seeks to represent a proposed class of citizens in New York who bought the product at issue, along with a proposed consumer fraud multi-state class of customers living in Arkansas, Kansas, Montana, Nebraska, North Dakota, Oklahoma and Utah.
Golston seeks judgment against Bumbu Rum Co. for alleged violations of New York General Business Law sections 349 and 350 and similar state-consumer protection statutes of the proposed multi-state fraud class, breaches of express warranty, implied warranty of merchantability, as well as the Magnuson Moss Warranty Act, negligent misrepresentation, fraud and unjust enrichment.?
Golston seeks relief in the form of class certification, for the court to tap him as class representative and his attorneys at Sheehan & Associates PC as class counsel, along with monetary, statutory and punitive damages and attorney fees and costs.?
Representatives for the proposed class and Bumbu Rum did not immediately return inquiries for comment Monday.
The proposed class is represented by Spencer Sheehan of Sheehan & Associates PC.
Counsel information for Bumbu Rum was not immediately available Monday.
The case is Lamarr Golston v. Bumbu Rum Company LLC, case number 1:23-cv-00241, in the U.S. District Court for the Western District of New York.
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Chicago Rum Festival Returns, Including 2 Illinois Vendors, April 22nd
Staff - 3/21/23 - Chicago Food Magazine
The 7th Annual Chicago Rum Fest is back,?bringing together rum lovers and trade professionals from all over the country on April 22, 2023, at Logan Square Auditorium (2539 N Kedzie Blvd, Chicago, IL 60647). This year's event promises?premium rum expressions poured, speaker programing, entertainment, and more.?
The USA is considered one of the most important countries in the entire rum industry. Before the American Revolution, rum was the most consumed spirit, and now experiencing a renaissance. The Rum Lab team produces the Puerto Rico Rum Festival "Taste of Rum", Miami Rum Congress, California, New York, LA Rum Fest, San Francisco Rum Fest, and the Chicago Rum Festival. Each event attracts hundreds of people from trade, rum aficionados, tourists & locals.
The state of Illinois is one of the largest rum consumer markets in the USA. This year, attendees can try two Illinois-based vendors, Star Union Spirits and Chicago Cane Collective.?
Seminar highlights include:??
* La Maison & Velier Presents: Dunderstruck, The Hampden Estate 8 Marks Collection (VIP Seminar) - Kate Perry will guide guests?through an in depth tasting of the marks of Hampden Estate ranging from OWH to DOK. This is the first ever preview of the new ‘8 Marks Collection’ which will arrive in the US Market for early summer. The seminar will offer a guided tasting of each mark (unaged at 60% abv) with chemical and organoleptic analysis grounded in historical production methods.?
* Why rum is capturing the attention of whiskey enthusiasts with Liz Rhoades (VIP Seminar) - Once dismissed by many whisky connoisseurs, rum is now making serious inroads with the bourbon crowd. Which rums are drawing the attention of whisky lovers and why? And how might a rum-geek help bring their whiskey-drinking friends into the rum fold? In this panel, we’ll get insights from the experts.
* 100% Estate Grown Rum with Zan Kong, Miriam Pacheco, Otto Flores - Today, many rum distilleries source their raw materials from other countries or other suppliers in their country. It’s rare to see 100% estate-grown rum brands/companies. During these seminars, you will learn about and taste 100% Estate esquite rum.
The event is divided into three sessions from 2:00pm - 7:00pm:
* The Trade Industry Session - Spirit Professional Session Pass allows you to attend the event for 1.5 Hours (2:00pm - 3:30pm). Networking, premium rum tastings, access to Trade Seminars, and more. Note: Only For members of the trade (bar, restaurant & retail sale of beer/spirits) and beverage media. *IMPORTANT to note your affiliation to the trade in the work info portion of ticket registration form, credentials may be requested.Tickets: $45.00
* VIP Enthusiastic Session consist of a 4 hour program (3:00pm-7:00pm) offering attendees: 1 hour early admission, exclusive tasting cup, premium rums, access to 1 VIP seminar, consumer seminars, subscription to TheRumLab Weekly Industry Newsletter, and access to The Rum Cocktail Hours. Early Bird: $70 / Regular $85 / Duo Pass: $160?
* VIP "Grand" Experts Session consist of a 5 hour program (2:00pm-7:00pm) offering attendees: 2 hour early admission, exclusive tasting cup, premium rums, access to 2 VIP seminars, consumer seminars, subscription to TheRumLab Weekly Industry Newsletter, and access to The Rum Cocktail Hours. Early Bird: $75 / Regular $95 / Duo Pass: $180?
* Rum Aficionados General Admission consists of a 3 hour program (4:00pm-7:00pm) offering attendees: tasting cup, premium rums, access to consumer seminars, Early Bird: $60 / Regular $75 / Duo Pass: $130?
Participating Brands include:?
* Marigot Bay?
* Saison Rum
* Rhum Barbancourt?
* Single Cask Nation?
* Black Tot Rum?
* The Impex Collection?
* Chinola?
* Chicago Cane Cooperative?
* Bayou Rum?
* Ron Pepon?
* Ron Viejo De Caldas?
* Saint James?
* Long Pond?
* El Dorado Demerara Rum?
* Diamond Reserve?
* Maggie’s Farm Rum?
* Grander Panama Rum
* Star Union Spirits?
* Uruapan?
* Bounty Rum
* Barcelo Ron Dominicano?
* Worthy Park?
* Plantation?
* Ron Centenario?
* Rum-Bar?
* Tanduay Rum
* Clement Rum
* Rhum J.M
* Chairman’s Reserve?
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Bundaberg Rum is top national tourist attraction
Emma Turnbull - 3/20/23 - Bundaberg Now
Up against the best of the best, Bundaberg Rum has been crowned Australia's Best Tourism Attraction at The Qantas Australian Tourism Awards.
The highly desirable national award was recently presented to the Queensland icon for its Bundaberg Rum Distillery Visitor Experience.
Bundaberg Rum qualified for the national tourism awards, along with fellow local operators Lady Elliot Eco Island Resort, after winning gold at the state awards event last year.
Winning?top honours three?years in row in the Tourism Wineries, Distilleries and Breweries category, the Bundaberg Rum Distillery Experience was inducted into the Australian Tourism?Awards?Hall of Fame last year.
Marketing and Experience Manager Duncan Littler?said to be crowned one the country’s best tourist attractions was a coup for the whole Bundaberg Region.
“For the past three years the famous Bundaberg Rum Distillery has been crowned Australia’s Best Distillery, Brewery and Winery Experience at the Australian Tourism Award which resulted in our experience being inducted into the Tourism Australia Hall of Fame,” Duncan said.
“However, this is the first year we have brought home the Gold in the highly converted Tourism Attraction category, and we believe that this will help shine a massive spotlight on the already thriving Bundaberg tourism industry.?
“In addition to being the home of Australia’s favourite rum and now Australia’s best tourism attraction, the Bundaberg Region is also the gateway to the Southern Great Barrier Reef, surrounded by beautiful sandy beaches, showcasing one-of-a-kind wildlife encounters. It’s also now a culinary tourism hotspot with some of Australia’s best food and drink experiences.?
“There really are so many reasons as to why a trip to the Bundaberg region should be on the bucket list for all Australians.”
Duncan said he was proud of his team for achieving another highly sought after award in the tourism industry.
“We have an incredible story to tell at Bundaberg Rum and we are so lucky to have a brilliant team focused on creating a world-class visitor experience to share that story with every guest who walks through our doors,” he said.
“We are constantly innovating in order to deliver a visitor experience that exceeds expectations and leaves our guests with great memories to share with family and friends when they get home.”
The Qantas Australian Tourism Awards are the peak awards for the tourism industry, representing excellence across all sectors of the tourism industry and are the pinnacle of peer recognition.
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We Pressed Bartenders To Reveal Their Favorite Value Rums For Mixing
Christopher Osburn - 3/20/23 - UPROXX
If you?think of rum, what do you immediately envision?
If you’re a?casual rum drinker, you might think of no-frills,?crystal clear, unaged rums?that were more or less crafted to be mixed with. And while that’s all well and good, there’s so much more to this sugarcane-based spirit than that. Gold rum, dark rum, navy strength rum, overproof rum, blackstrap rum, spiced rum… it’s safe to assume that rum is just as vast of a category as whiskey.
The best part? Each makes for a nuanced, complex base for?your favorite cocktail.
Rum is a great?mixing spirit, regardless of which variety you decide to work with. The slightly vegetal, bright, fruity character of white rum makes excellent daiquiris; the sweet, vanilla, caramel, and oaky wood flavors of aged rums work beautifully in dark ‘n’ stormies. It’s also a spirit well-known for its value. There are countless well-made, versatile rums for less than $35 (and usually much less) just waiting to be snatched up and added to your home bar cart.
To find the best rums for mixing, we asked a few well-known bartenders to tell us the best value rums to mix with. Keep scrolling to see them all.
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Don Q Has Dropped a Pair of Premium Cask-Finished Rums
Johan Flicker - 3/17/23 - RobbReport
Last fall, Puerto Rican?rum?brand Don Q released an excellent Cognac cask-finished expression. But the double-barrel aging fun isn’t over, because the distillery has released two new bottles as part of its continuing collection, one finished in port casks and the other in wine barrels.
Destilería Serrallés Inc. is the distillery behind?Don Q Rum, which is a best seller on the island of Puerto Rico and highly regarded elsewhere in the world. Maestra ronera?Silvia Santiago?and master blender?Liza Cordero are the women behind the spirits, and were responsible for selecting and blending the single and multiple column distilled rum for this new pair of double-aged expressions. Santiago has been with the distillery for half a century, and is Puerto Rico’s first female master blender. “With the Double Aged Cask Finish rums, we wanted to create elegant expressions that showcase Don Q’s unparalleled rum crafting and nearly 160 years of innovation,” she said in a press release. “The aging in Port and Zinfandel casks impart incredibly nuanced aromas and flavors, making these rums a perfect ingredient for spirit-forward cocktails.”
The Port Cask Finish was aged in American white oak barrels for five to eight years, and then finished for over three years in European Old Tawny Port wine casks. That lengthy secondary maturation is where the “double aged” in the name comes from here, as that is really much longer than the usual finishing period. Official tasting notes describe some astringency on the palate, with complex, dry fruit notes and just a touch of sweetness. The Zinfandel Cask Finish followed a similar maturation trajectory—aged in American oak for five to eight years, then put into Zinfandel wine casks from California for more than three years. Tasting notes list citrus and dry wood notes mingling together, with some spice on the finish.
“Don Q continues to build on its already impressive range of premium rums and I’m remarkably proud of Silvia, Liza and team for continuing to innovate in the rum category,” said Destilería Serrallés president and CEO?Philippe Brechot in a statement. “These two expressions are beautiful examples of how the team crafts new blends and rums that appeal to both the rum novice and the aficionado.” Of course, cask-finished rums are part and parcel of the category these days, with excellent expressions being released from other brands like?Ten to One, Mount Gay,?Plantation?and even rum giant Bacardi. Still, these new bottles are a welcome addition to the lineup and many steps above the brand’s flavored expressions.
Both rums are priced at $79.99 and are available in limited numbers at?online retailers?and stores around the country now.
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The Isle of Wight Distillery Launched Mermaid Spiced Rum
Emily Cruz Villegas - 03/17/2023 – TheRumLab
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2023 seems to be the year of spiced rums, as a number of brands have been releasing new expressions blended with different herbs and spices.
The Isle of Wight Distillery recently announced the launch of a new spirit in the Mermaid range, Spiced Rum. The newest expression combines a carefully selected blend of sugar cane and molasses rum from Trinidad and the Dominican Republic with local fruits and spices from the Isle of Wight. The spirit was created to honor heritage and folklore, inspired by a long history of shipwrecks bringing Caribbean rum to the island shores.
Mermaid Spiced Rum is distilled in column stills and aged between 2 and 5 years in oak bourbon whiskey barrels. It is lightly spiced with local holy grass, cassia, and vanilla to make a smooth but complex rum with a hint of sea air, bright fruity spice, and delicate caramel notes.
Mermaid Spiced Rum is the second rum in the distillery’s portfolio and the fifth edition in the Mermaid spirit range, which also includes Mermaid Gin, Mermaid Pink Gin, Mermaid Zest Gin, and Mermaid Salt Vodka.
The Caribbean rums are infused at the Isle of Wight Distillery with their signature botanical rock samphire, fresh white cherries, apricots, honey from their beehives, and black salt from the island’s floodtides.
Moreover, the new expression is made in a way that works well with the local environment and stays true to the distillery’s goal of reducing waste. In 2022, the brand became a B Corporation, joining a global, progressive group of organizations balancing profit with purpose and community.
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Sydney Rum Distillery Plans to Be at the Top of the Global Rum Market
Emily Cruz Villegas - 03/20/2023 – TheRumLab
The rum market in Australia is developing fast while producing high-quality sugarcane spirits. Today, a lot of creativity and innovation is happening as there are many world-class distillers in the country.
Despite the fact that the two-year-age statement rule for rum is becoming more of a restraint on the local industry, especially in the start-up phase, many distilleries are doing an excellent job by improving product quality and maintaining consistency in rum manufacturing. The Sydney Rum Distillery is one of them. The sustainable company has designed the state of the art to incorporate innovative techniques.
In 2015, the company’s founders, David Ward and Chris Middleton, saw the chance to give people a new way to drink that takes advantage of Australia’s unique botanicals. Their goal has always been to combine artisanal work with a large production capacity that can meet demand around the world.
In this sense, the distillery plans to project Australian rum globally and grow the company through acquisitions. Their goal is to be among the top global rums by volume, although they will focus first on quality.
Sydney Rum Distillery’s rums are made with locally sourced sugarcane and blended with local botanicals and fruits to create a new drinking experience. Currently, they are developing their first brand with a broader South Pacific and Asia Pacific focus. This will be a blended product to showcase them as a non-traditional rum-producing company.
They are also planning to build the biggest rum distillery Australia has seen in a century, with three-column stills and a hybrid pot still. They will also have their maturation facilities in-house. One of the founders’ objectives is to make more than one million liters of alcohol annually.
In addition, as they are interested in going global, they aim to develop a bottling network in Europe, the UK, and the US. Sydney Rum Distillery is set for the international market. It plans to export about 80% of the bottled rum produced at its facilities. The company forecasts that Europe and the UK will account for more than 50% of its bottled rum exports.
This is how they have embarked on a disciplined and ambitious plan to capitalize on the worldwide growth in the rum category, along with satisfying the consumer appetite for premium spirits and curiosity for ‘the new’ and brands with solid provenance: “Australian rum made with Australian sugar cane.”
Furthermore, Cargo Cult, a small-batch spiced rum brand, joined the Sydney Rum Distillery portfolio in 2022. They announced this acquisition as part of their “House of Australian Rum” portfolio. Cargo Cult currently offers the Dry Spiced Rum and the Banana Spiced Rum. The spirits are sourced from South Pacific distilleries before being blended and spiced in Australia.
Another important announcement was that, in 2024, they plan to release “Natural Born,” a 100% Australian rum that will offer a premium drinking experience. This will be ideal for both connoisseurs’ and exploratory rum drinkers’ palates. They are also working on a well-balanced collection of Asia-Pacific rums infused with unique native Australian botanicals.
Sydney Rum Distillery is dedicated to putting the irrepressible spirit of Australia into their rum and their consumers’ lives. They aim to deliver an outstanding drinking experience by maturing and producing premium Australian rums. They strive to break outdated norms of rum production with integrity, innovation, and Australian ingenuity, keeping a sustainable approach at the heart of their operations.
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I became a ‘rummelier’ in St. Kitts — here’s how it went
Charmaine Noronha?- 03/18/2023 – North Umberland News
There’s a fascinating movement afoot to honour the island’s past by bringing rum production back.
As more of a connoisseur of fine spirits than fine wines, I was intrigued to learn I could become a “rummelier” in St. Kitts.
The Caribbean island recently launched its Kittitian RumMaster program, which includes expert-led practical and theoretical courses at two distilleries. In the one-day tour, you’ll better understand the complex history of the spirit, create your own spiced rum and study the science of mixing rum-based cocktails.
My day starts at Wingfield Estate, site of the Caribbean’s oldest surviving rum distillery and home of the recently launched Old Road Rum Company. Under the heat of the mid-morning sun, I wander the lush grounds while my tour guide points out notable features, including the ancient ruins of the excavated distillery and sugar plantation.
“This would have been the sugar mill where the sugar cane stalks were squeezed to extract the juice from the plant. And that steam boiler would have crystallized the sugar,” says Bon Jovi. (Yes, that’s his real name.)
Standing by a towering stone chimney, which was presumably the giveaway that a distillery existed on this site, Jovi reveals that the Widdowson family bought the estate in the 1970s, when it was still covered in overgrowth from a neighbouring forest reserve.
In 2013, with the help of archeologists, the family discovered they were sitting on a historic distillery. Archeologists have since established that rum was produced here as early as 1681, making Wingfield the oldest intact distillery in the Caribbean. This estate was once owned by Christopher Jeaffreson, an ancestor of former U.S. president Thomas Jefferson.
The production of rum is deeply connected to the history that has shaped the two-island nation of St. Kitts and Nevis.
The home of the first British and French colonies in the Caribbean, St. Kitts has a complicated history, rooted in slavery. When Christopher Columbus sailed to St. Kitts in 1493 — which was then inhabited by the Carib people — he named it St. Christopher, which was shortened to St. Kitt’s by English settlers, who established a colony on the island’s west coast. The French established their own colony in 1627. Divided between the French and English in the 17th century, the island was given to Britain; St. Kitts and Nevis achieved independence only in 1983.
This colonization brought brutality, including the genocide of the Indigenous Caribs and the importation of African slaves, millions of whom didn’t survive the treacherous transatlantic journey. Those who did were forced to build up the island for the benefit of colonizers, which included clearing tobacco and rainforests to make way for sugar cane.
By 1775, with 200 estates and 68 sugar plantations producing the “white gold,” St. Kitts became known as Sugar City, and was one of the wealthiest British colonies at the time. The abundant sugar production led to abundant rum production.Sign Up
“You couldn’t walk anywhere without seeing a sugar plantation when I was kid,” says Old Road Rum founder Jack Widdowson. But the island’s last sugar cane factory closed in 2005, after St. Kitts could no longer compete with global producers, and this, in turn, forced the island’s once-bountiful rum production to fold.
Widdowson lived in Toronto and Nova Scotia for 14 years to attend university and work before moving home to bring the excavated distillery back to life. “When I realized what we were sitting on in terms of (the distillery’s) historical value, I wanted to do something with that history,” says Widdowson, who has been at the forefront of a movement to honour the island’s past by bringing rum production back to St. Kitts.
In 2019, he launched Old Road Rum, which is currently produced from imported batch rum (he won’t divulge from where), aged for 12 years in former bourbon casks, and then blended and bottled. As a long-term ambition, he’s working toward distilling rum and replanting sugar cane on the grounds.
Roger Brisbane is also part of this revivalist movement to bring rum back. His distillery, Spice Mill Restaurant, is the second stop in the Kittitian RumMaster program. Brisbane created Hibiscus Spirits, a spiced rum infused with locally grown roselle hibiscus. Also called sorrel, it’s widely consumed in the Caribbean.
At his beautiful beachfront distillery, my fellow rum-masters-in-the-making and I blend cloves, vanilla and other ingredients to create various flavour profiles as Brisbane guides us through the methodology of infusing spices and herbs into spirits. After developing and bottling our own signature spiced rum to take home, we shake up colourful coconut rum cocktails.
Of course, you don’t need to enrol in a course to experience rum on St. Kitts. At the Four Seasons Resort Nevis, mixologist Kendie Williams generously pours tastings of notable foreign brands like El Dorado and Zacapa, along with Brinley Gold Shipwreck. You can also sample the hotel’s own (and very rare) Crowned Monkey Rum — only one barrel of it was produced.
Whatever you do, make time for the lively Sunshine’s Beach Bar & Grill, which has served up its famous Killer Bee rum punch for 30 years in Nevis. The cocktail comes with a warning from just about every local: be careful. I take one sip of my Baby Bee (I asked for a small serving) and understand why — two of these babies and I’d surely be under the table.
The walls are plastered with photos of those who have survived this killer cocktail, including Justin Trudeau, Beyoncé and Jay Z, and Magic Johnson.
The bar’s owner, Sunshine Caines, who embodies his name, emerges from a spirited table of teetotallers to greet me with a big, bright smile. Aside from divulging that he uses Old Road Rum in his Killer Bees, he won’t reveal what makes it so potent.
It’s a full-circle moment for Caines, who worked on the sugar plantations as a child, an arduous experience. “It taught me that hard work can bring success,” he says. “Not (success) like Jeff Bezos but success in life, and I’ve used that success to share what this island offers: joy and kindness. To me, sharing that is what makes you successful.”
I’ll drink to that. Not only does the island share joy and kindness, but it’s also suffused with a determination to honour the past by bringing its history into its future.
How to become a certified “rummelier”
The Kittitian RumMaster program is a three-hour tour, $150 (U.S.) per person, offered weekly (Wednesdays). After you’re tutored in rum tradition and technique at the two distilleries, you’ll receive a certificate of completion. To sign up, visit “The Joys of Rum” on?stkittstourism.kn.
Charmaine Noronha travelled as a guest of the St. Kitts Tourism Authority, which did not review or approve this article.
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Take A Tour Of The Factory That Makes Angostura Bitters And Rum
Gabby Romero?- 03/17/2023 – Delish
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The 200-year-old secret bitters recipe is still kept under wraps.
If you enjoy sipping on a classic Old Fashioned, you most likely have a bottle of Angostura bitters in your home bar. Adding a dash to classic cocktails or even plain soda water is a simple way to integrate more nuance to whatever you're drinking.
With its iconic yellow cap and extra-tall paper label, Angostura bitters is a fixture in any liquor cabinet. But did you know how it was invented? Delish stopped by the House of Angostura in Port of Spain, Trinidad, to learn more about the brand's nearly 200-year history.
The recipe for Angostura bitters was invented in 1824 and still remains a secret to this day. However, it wasn't made to be a cocktail flavoring—it was originally intended to be medicinal.
German surgeon Dr. Johann Siegert created Angostura bitters to be an elixir for stomach problems. Its name was derived from the town of Angostura, Venezuela (now Ciudad Bolívar), where he lived with his family. As the surgeon general for Simon Bolívar's army in Venezuela's fight for independence from Spain, these bitters were distributed amongst the soldiers as a medicinal tincture.
As the popularity of Angostura bitters grew, Dr. Siegert started exporting bottles to England, the Caribbean, and the United States. Eventually, the entire operation moved to Trinidad in 1875—right around the time the Manhattan was invented.
Cut to present day, and the House of Angostura is a major player in the international spirits industry. They ship their products to over 170 countries around the world and have expanded their lineup to include multiple types of bitters, rums, and liqueurs.
Want to learn more about how the House of Angostura makes their world-renowned spirits? Check out the video above.
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Wallasey gin business to offer personalised botanical spirits
Rebecca McGrath?- 03/21/2023 –?Wirral Globe
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A WIRRAL gin company is offering bespoke spirits in personalised bottles for people and businesses.
Gravity Gin was founded by Ant Ryan in 2019 who was joined by David Maloney in 2020. The business soon rose in popularity with more than 30 venues across the North West.
Now the Wallasey-based company is offering customisable spirits including gin, rum or vodka.
Gravity Gin’s standard range offers pink (grapefruit and ginger), yellow (lemon and allspice) and London dry (clear, crisp) gins. Working out of his home distillery, Ant also offers Spiced Relativity Rum (golden, raisins, allspice, black peppercorn, cardamom, cinnamon, nutmeg), Velocity Vodka (carbon filtered) and VLABC (botanical spirit like gin but without juniper, Vanilla, Lemon, Allspice, Basil and Cardamom).
Ant said: “It’s been a great journey these past few years and it’s been fantastic to see the range in various bars, restaurants and venues throughout the region. The new bespoke offering offers something that bit more special though — giving people a very unique gift or giving a business that edge by having their own branded spirit or range.
“Gin, vodka and rum have always been popular, but have exploded in recent years. The new bespoke offering is something a bit different and brings something that extra special to the table — literally. I’m looking forward to creating beautiful presents for people and giving businesses something exciting to shout about.”
The standard range is vegan, organic, premium 39% ABV (spiced rum 40%), 70cl and offers money back on returned bottles.
Another of their new developments is “Wallasey Gin”, with a rum and vodka to follow. The new bespoke offering means that people can tailor their order to bottle size, strength and flavour.
Ant said: “The new rebranded range is higher ABV and more refined, premium products than earlier spirits we’ve produced and feedback already has been overwhelming. The drinks are distilled multiple times and very smooth, with crisp flavours.
“Creating these drinks is a real passion of mine and I’m very proud of the new offerings. We’re a local, independent business that offer quality, premium spirits that are vegan and aim to be as organic and ethical as possible, always striving to improve. Whether you’re looking for one of the classics or something bespoke, you’ll always get quality products from us.”
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‘You can’t mess with perfection’: Loyal Newfoundland Screech drinker ‘terrified’ of new recipe, but NLC says change will be subtle
Staff?- 03/17/2023 – Saltwire
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Irishtown-Summerside mayor Barry Wheeler ready to stock up before Newfoundland and Labrador Liquor Corporation officially changes suppliers after 70 years
ST. JOHN'S, N.L. — Barry Wheeler found out about the new formula for Screech about a week before everyone else did.
A friend who works with the Newfoundland and Labrador Liquor Corporation (NLC) told him.
“When they said the Screech recipe is changing, my head snapped around, like, ‘Excuse me?’ You can’t mess with perfection, man,” Wheeler told SaltWire Network.
“He looked at me and said, ‘You look terrified.’ I said, ‘I am terrified.’”
Wheeler, mayor of Irishtown-Summerside, just north of Corner Brook, has been drinking the popular Newfoundland rum religiously for 37 years.
“My 19th birthday, a friend of mine said, ‘Here, drink this,’ and that’s how it all started, and I’ve been a Screech drinker ever since.”
Wheeler says he’s tried plenty of other rums, even a $450 bottle that he hasn’t confessed to his wife about yet.
Nothing compares.
“I bought a 25-year-old El Dorado, and I’ve bought some very expensive rums all throughout. I just can’t find anything with the texture and the taste,” he said.
“I think they’ve got the perfect recipe now. Period.”
New supplier
The NLC made the announcement earlier this month when it released its third-quarter performance report.
In a news release, its president and chief executive officer put a positive spin on the fact its supplier of about 70 years will no longer be providing the product.
“This has provided a great opportunity to write an exciting new chapter in the storied history of Screech Rum in Newfoundland and Labrador,” said Bruce Keating.
“NLC is confident that the taste profile of the new recipe will meet the high expectations of current loyal customers, but will be augmented with a smoother finish to appeal to new Screech customers as well. It is the beginning of a new era for Newfoundland and Labrador’s legendary, number-one-selling dark rum. The naming of Screech Rum will always remain a part of NLC’s history, but we also look forward to beginning a new chapter.”
Keating admitted he’s a bit nervous about the change, which he’s known was coming for at least a year.
“I think the best way to describe it is we feel a little bit like expectant parents. There’s excitement, there’s a little bit of nervousness because we know how loyal people are.”
He expects it will be launched this summer, as sales start to pick up because of the tourism market.
Smooth transition
Keating says he understands the apprehension.
“Spirits consumers, in particular, are the most loyal when you compare it to beer versus wine and other things,” he said.
But he emphasized the change will be subtle, as the old and new suppliers are based in Jamaica and are co-operating to make sure they use the same distilling and aging processes, right down to the oak barrels.
“There’s a fair degree of precision as we move from one supplier to another in terms of what the formulation and the recipe is for the product. From that point of view, we’re fairly comfortable with it,” he said.
But even a subtle transition may be too much for customers like Wheeler.
He’s brought back other rums from Jamaica after a trip there and ended up giving them away.
“I’m not hammering it back to get drunk. I like the flavour.”
He likes it straight or mixed with a bit of cranberry juice and mineral water.
“But my favourite way is just over ice after a hot summer day, sitting outside with just a single glass, over ice, swirling it around, and that little sip …,” he said.
He’s got at least six bottles of Screech in his liquor cabinet right now — including a honey version.
But that stash will likely grow over the next few weeks.
“If they change the recipe, I don’t know what I’m going to do. I’ll probably start stocking up now.”
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In a Word: The Proof of Liquor
Andy Hollandbeck?- 03/17/2023 – Saturday Evening Post
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Why are certain spirits are labeled with a proof to show alcohol content?
Senior managing editor and logophile Andy Hollandbeck reveals the sometimes surprising roots of common English words and phrases. Remember: Etymology tells us where a word comes from, but not what it means today.
“Put your trust in God, boys, and keep your powder dry.” This old saying is usually attributed to Oliver Cromwell from a speech to troops just before the Battle of Edgehill in 1642 — but he probably never said it. Nonetheless, there is wisdom in these words.
The powder in this case is, of course, gunpowder, and keeping your gunpowder dry was very important. That’s because one of the chemicals in it — potassium nitrate — is soluble in water. So if your gunpowder gets too soaked, it won’t ignite, and therefore your musket or cannon won’t fire. However, potassium nitrate isn’t nearly as soluble in alcohol, a fact that, if the stories that have been passed down are true, have a bit to do with the labeling on your favorite bottle of liquor.
Back in 16th-century England, liquor distillers were expected to prove the potency of their spirits, not only to show that customers were getting what they paid for, but for taxation purposes: The tax rate on liquor was based on its alcohol content.
In those days, one simple way to prove that liquor had a lot of alcohol in it was to set fire to it. Pure alcohol is highly flammable, but mixing it with water and other nonflammable ingredients can make it less so. At around room temperature, a liquid that is around 50 percent or more alcohol (“above proof”) can maintain a flame, but any less alcohol (“under proof”) and it won’t light. For taxation, the baseline of “will hold a flame” was set at 100.
You probably noticed that I used around twice in that last paragraph; that’s because the flash point of alcohol is affected by temperature. Which means this wasn’t a terribly accurate way to test the alcohol content — or even the flammability — of liquor.
In the 18th century, as the story goes, members of the British Royal Navy found another way to test the alcohol content of rum that was a bit safer aboard a large wooden boat, and that brings us back around to gunpowder. They would soak gunpowder in the rum and then try to set off the mixture. As I mentioned before, the potassium nitrate in gunpowder doesn’t dissolve so much in alcohol. That, combined with the inherent flammability of alcohol, meant that the gunpowder would still ignite (presumably in a musket or cannon) if the liquor was at least 57 percent alcohol.
These tests were likely performed less for taxation than to prove that they were getting the potent rum they had traded for. To this day, gin or rum that is labeled Navy proof (or overproof) is at least 57 percent alcohol by volume, but often much more.
Originally, the British proof system wasn’t a straightforward doubling of the alcohol content, and in the 1810s, after testing had become more accurate, a 100-proof spirit was 57.06 percent alcohol. A few decades later, the U.S. proof system was standardized at exactly twice the alcohol percentage.
Nearly everywhere today, liquor content is indicated as ABV, alcohol by volume. Though your favorite whiskey (or whisky) probably still shows the proof on the bottle, that labeling is no longer required in the United States, but is still allowed for the sake of tradition.
Those words proof and prove trace back to the Latin probare, “prove be worthy,” which came through Old French into Old English. Probare is also the ancestor of some other words that might come into play if one publicly ingests a little too much of the high-proof spirits: disapproval, reproof, probe, and probably probation.
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Koloa Rum Co. to quadruple production capability with new facility
Katie Helland?- 03/15/2023 – Biz Journals
Koloa Rum Co. is planning 57,000 square feet of improvements, which will allow it to quadruple production capabilities and give visitors a tour of the alcohol-making process.
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Win a trip to London for coronation with Mainbrace Rum in Cornwall
Staff?- 03/18/2023 – Falmouth Packet
An award-winning Cornish spirits brand has launched a competition to celebrate King Charles III’s coronation and the winner will receive an overnight trip to London to see the crown jewels.
In preparation for the upcoming coronation on May 6, Mainbrace Rum, based at Helford Passage, is running a two-month-long competition where you could be in with a chance of winning a trip for two with a two-night hotel stay at The Tower Hotel.
The trip will include an outing to the Tower of London to view the crown jewels over the coronation weekend (May 5-7), as well as evening dinner at a selected bar or restaurant (travel included).
To take part, members of the public are asked to buy a glass of Mainbrace from their local Cornish pub or buy a bottle from its website and then send a video of yourself ‘Splicing the Mainbrace’ to be entered into the draw.
‘Splicing the Mainbrace’ is a naval phrase that celebrates courage, teamwork and friendship forged in the heart of battle. In the days of sail, the main sail was steadied or braced with a thick rope called the Mainbrace. If it was cut by enemy fire, a team of sailors had to splice the mainbrace back together whilst under fire to save the ship to win the battle.
As a reward for successfully achieving this titanic task, the captain would order the ship’s purser to issue a double ration of rum or gin to the team as a toast to victory.
The winner will be announced on April 3, 2023.
For terms and conditions and to enter, visit?mainbracerum.com/mainbrace-coronation-competition-celebrate-king-charles-iii-coronation-by-splicing-the-mainbrace/
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Bacardi's new spiced rum flavour sounds delicious
MELANIE GIANDZI?- 03/17/2023 – Good Housekiping
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It'll transport you straight to the Caribbean.
With spring officially beginning next week, we're already in the mood for refreshing cocktails and with the news that Bacardi has launched a brand-new spiced rum flavour, we're now even more excited for the warmer months ahead.
Bacardi's new flavour is the brand's first ever premium aged rum, Caribbean Spiced, that combines the unique sweetness and floral notes of coconut blossom and juicy pineapple with cinnamon, vanilla, and the subtle oaky char from the barrel the rum is aged in.
Cocktail lovers can expect to be delighted with notes of caramelised pineapple and lightly toasted coconut – a feast for the palate that will transport you to the tropics with every single sip.
With versatility at its core, Caribbean Spiced is made for mixing, but is equally delicious sipped neat over ice. Whether it’s elevating a refreshing rum and cola, adding a twist to a classic with a zesty Coco Daiquiri or shaken up in a Caribbean Colada - rich with the flavours of cinnamon and pineapple, it's set to bring the sunshine to any occasion and will be a hit with friends and family.
Bacardi has shared the recipe for their Caribbean Colada and we can't wait to make it.
Caribbean Colada
Ingredients:
? 50ml BACARDí Caribbean Spiced
? 50ml Pineapple juice
? 25ml Coco Real
? 5ml Cinnamon syrup
? 2 Pineapple leaves
? Coconut shavings
? A sprinkle of cinnamon to garnish
Method:
1. Combine the rum, pineapple juice, Coco Real, cinnamon syrup and plenty of ice into a shaker.
2. Shake vigorously until the shaker looks frosted
3. Strain over crushed ice and garnish with pineapple leaves, coconut shavings and a sprinkle of cinnamon
BACARDí Caribbean Spiced (700ML) has a 40% ABV and is currently available to purchase from Amazon for ￡24 and will be available in Tesco stores in April.
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Toast owners open rum-focused cocktail concept near Midlothian
Jack Jacobs?- 03/20/2023 – Richmond Biz Sense
The boozy sidekick of a Midlothian-area restaurant has opened its doors.
Sidecar Cocktail Lounge opened in February at 3730 Winterfield Road, Suite 200, in the Winterfield Place shopping center.
Sidecar has a Caribbean theme and a cocktail menu of offerings built around rum in addition to cocktails made with other spirits.
True to its name, Sidecar shares the kitchen of next-door neighbor Toast New American Gastropub, and serves to complement the restaurant’s dinner service.
“It’s a before- or after-dinner spot,” said Jessica Bufford, who owns Toast and Sidecar with her husband, Josh, along with Chris Staples and Greg Hill.
Bufford said Sidecar hasn’t suffered for its emphasis on rum. She said that customers thus far have been trying out and enjoying the concept’s rum drinks without retreating into old standby cocktails.
“That’s been cool, and I think that shows Chris’s and Greg’s expertise at finding these rum spirits that will be acceptable to every drinker,” Bufford said.
“I think how much people are enjoying the rum drinks and saying, ‘I never expected to like this this much,’ speaks to their expertise,” she said. “When you open, you expect people to come in and order the frou-frou drink you’re known for, and then order a bourbon and coke.”
Among the lounge’s rum cocktails are the 1941 Test Pilot, a $13 cocktail that features Appleton and Plantation 3 Stars rums, falernum, lime, Cointreau, bitters and absinthe; a $12 painkiller with Pusser’s Rum, pineapple, orange and creme de coconut; and Bill McCoy’s Rum Runner, a $14 cocktail with Virago White and Pusser’s rums, creme de banane, blackberry, lime and grenadine.
Sidecar also serves flights of rum, with prices ranging from $16 to $82.
The bar’s food menu includes sweet and spicy Brussels sprouts ($9), ham and pineapple flatbread ($12) and Costa Rican pork tacos ($8).
Bufford said there aren’t immediate plans to expand the Sidecar concept with a second location, due in part to how it is designed to piggyback off another restaurant’s kitchen.
“I need 1,000 square feet next to an operating kitchen with the ability to create access to that kitchen. There are a lot of nuances to making something like that work,” she said.
Looking forward, Bufford said they plan to expand Sidecar more fully into private and corporate events to grow business.
Sidecar occupies a former dry cleaners at the Powhatan shopping center near the border with Chesterfield.
While planning Sidecar, the owners played around with the idea of serving coffee in the space during the cocktail lounge’s off-hours. However, they haven’t taken any steps toward implementing that idea at this time, Bufford said.
The Buffords sold the Village Shopping Center outpost of Toast last year to Sidecar co-owner Staples, formerly of EAT Restaurant Partners, and Bob Graham. Staples and Hill co-own the Royal Rum Society, a local group that holds rum events and offers a sommelier-like certification program for rum.
Sidecar is open 4-10 p.m. Tuesday through Thursday and 4-11 p.m. Friday and Saturday, per its website.