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Got Rum?

O C TO B E R 2 0 11

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fRO m Th E g R ass TO yOuR gl ass!

SPICED RUMS

Rum News - ANgels shARe - Rum histoRy - the Rum uNiveRsity - Rum techNiques sPiceD Rums - tobAcco & Rum

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got R um ? October 2011 - 2

COnTEnTs
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O CTO B E R 2 0 11

From The ediTor - Infusions, Percolations and Macerations news From AroUnd The worLd The AngeLs shAre - reviews & Cocktails rUm LAB - Making a Spiced Rum 2nd AnnUAL AngosTUrA rUm FesTivAL sPooKY CoCKTAiLs rUm in hisTorY BArTenders Corner The rUm UniversiTY - Rum Classifications, Part 7 rUm TeChniqUes - Organoleptic Assessments, Part 7 ToBACCo And rUm

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g o t Ru m ? O c t o b e r 2 0 11 - 3

Got Rum?
P rin t e d in t h e U. s . A . A p u b lic a t io n o f ru m ru n n e r P re s s, i n c . ro u n d ro c k , Te x a s 7 8 6 6 4 Te l (5 1 2 ) 5 5 4 -7 0 9 5 2 0 11 b y ru m ru n n e r P re s s , i n c . A ll rig h t s re s e rv e d .

October 2011
e di tor and P ubl i sher: e xecuti ve e di tor: A dverti si ng s ervi ces: webmaster: d i rector of P hotography: l ui s@ gotrum.com margaret@ gotrum. com ads@ gotrum.com w eb@ gotrum.com 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 in f o rma t i o n 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 Rum. CO m T h e p rin t e d v e rs io n o f g o t rum ? 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 The Cover: Assortment of spices. inside Cover: serene view of tree by the ocean.

Fro m Th e ediTo r

Infusions, Percolations and Macerations


i w oul d like to th a n k e veryone wh o c alled or emailed me in resp o n s e t o l ast m onths editorial (w h ite ru m o r s u gar cane vodka ? ). i wa s p leas a n t ly s ur pr i sed to fin d out how ma n y ru m p r oducer s fe e l the same wa y i d o a b o u t t h e need to keep white rum from fa llin g i nto the abys s o f insipid n e ss. october s i s sue is devo ted to s p ic e d rum s, and th e re are few e xpre s s io n s o f pur e or ganole p tic creativity l ik e a master blend e r deve lopin g a n e w sp ic e d f o r m ula. L ike the ar tist in fro n t o f the b lank ca n v a s , t h e m aster b lender dra ws in spi ra t io n f rom a l i fe fu ll o f exp e rie n ces, st a rt in g w ith the end cle a rly in min d . ho w t h a t e nd i s r each e d is a ma tte r o f skill, t o o ls a nd i m agi nation. most spi ced rums in the ma rke t co mb in e c om m er ci ally ava ila b le co n centrate s o r e xtr acts with a base rum, sweete n e rs a nd other a d d itive s for co lor, te x t u re a nd ar om a. howe ver, some cre a t iv e a nd entr epr eneurial distillers a re re d iscover ing th e b e a u ty o f creating t h e ir o wn concentra tes b y exp loring in f u s io n , p er colation and mace ration tech n iq u e s . T he m ajor i ty of p e o p le wa n t to suc c e e d b y doing wh a t oth e rs h a ve pro v e n w or ks, but a few p ioneers are a lwa y s e xpl or ing ne w g rounds, ventu rin g in t o t h e u n k n o wn . T h e ris k s a re g re a t , b u t s o a re t h e re wa rd s . i c h a lle n g e ru m d is t ille rs , e s p e c i a l l y t h e y o u n g e s t g e n e ra t io n o f t h e m , t o e x p lo re h o w t h e d iff e re n t f la v o rs t h e y u s e a re p ro d u c e d . wh ile c o n d u c t in g t h i s re s e a rc h i a m h o p e f u l t h e y will d is c o v e r h o w t o ma k e t h e m o n d e ma n d , b et t e r, mo re u n iq u e a n d p o s s ib ly e v e n s av i n g mo n e y. T h is is s u e is d e d ic a t e d t o t h o s e wh o s e in s a t ia b le t h irs t f o r k n o wle d g e a n d a d v e n t u re is a s v a s t a s t h e p a n o pl y o f ru ms in t h e wo rld .

L u is Ay a la , E d it o r a n d P u b lis h e r
http://www.linkedin.com/in/rumconsultant

do you want to learn more about rum but dont 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 Ru m ? O c t o b e r 2 0 11 - 5

wo r Ld rU m n e ws
hese are some of the recent rumrelated headlines as published in the Rum Talk Blog (http://rumtalk.blogspot. com); please visit the site to read the complete stories. You can also submit articles or press releases. visit www.gotrum.com for contact information.

September 20th
Bacardi usa Introducing the Oakheart Challenge
Bacardi UsA is introducing the oakheart Challenge, a series of simultaneous nationwide bar events designed to support the launch of Bacardi oakheart, on september 15th. Through the program, Bacardi aims to get more than 25,000 consumers to sample the new extension on the same day, at the same time. Bars in several key markets, including Arkansas, delaware, Florida, illinois, iowa, Kansas, missouri, new York, nevada, Pennsylvania, south Carolina, washington d.C. and wisconsin, will be hosting oakheart Challenge events. rolled out in the U.s. earlier this month, Bacardi oakheart is a 70-proof, spiced blend of Bacardi superior and gold priced at around $12.99-$15.99 a 750-ml that aims to take on rival diageos Captain morgan in the spiced rum segment.

September 1st
Binnys Beverage Depot Of Chicago Continues Aggressive Expansion
Binnys Beverage depot owner michael Binstein plans to open two new stores this year in the greater Chicago market. in the last four years alone, he has expanded his beverage alcohol retail business from 19 to 25 stores, and now ranks as the leading independent retailer in illinois. Binstein recently spoke with shanken news daily about his business, which will surpass $250 million in revenues in its fiscal year ending July 31.

Beam To Start Trading As Standalone October 4th


Fortune Brands board has approved final plans to spin off the companys home and security products business by october 3, allowing it to begin operating as a pure-play spirits company trading publicly under the name Beam inc. on october 4. Fortune Brands will receive a cash dividend of $500 million from the home and security unit prior to the spin-off, which remains subject to seC and new York stock exchange approvals.

BarHappy Officially Launches Its Website and iPhone app


BarHappy a free resource to help consumers find food, drink and other entertainment deals in their city has officially launched its website, www.barhappy. com, and iPhone mobile app. Barhappys database comprises more than 15,000 venues across 18 cities, including Boston, Chicago, Las vegas, Los Angeles, new York and washington d.C. The interface allows users to search across many criteria, such as the kind of deals theyre looking for, the neighborhood and the venue type. Businesses keep up with their own profile pages in real time so information is always current.

September 2nd
Mount Gay Goes Nautical
mount gay rum has been associated with the sailing community for over three centuries. This year, to honor the brands commitment to the world of sailing and the rich history from which it stems, mount gay has created the nautical Limited edition representing the beginning of a nautical series featuring maritime signal flags.

Pernod Ricard USA will Introduce Malibu Rum Winter


Continuing the seasonal spirits extension theme its employed with Beefeater gin (Beefeater summer and winter-themed special editions appeared last year), Pernod ricard UsA will introduce malibu rum winter, a limited edition to be available from october through december at $13.99 a bottle. malibu winter is a blend of Caribbean rum with real coconut flakes suspended in the liquid which, when consumed, dissolve slowly in the mouth.

g ot Rum ? October 2011 - 6

uPCO m I ng sPI R ITs E v EnTs


G e r m a n R u m F es t iv a l Be rlin , Ge rma n y
ocober 8th 9th h ttp :// ru mf e s t -b e rlin . c o m

Lon d o n C o c k t a i l We e k - L o n d o n , Un it e d Kin g d o m
oct o b e r 1 0 t h 1 6 t h h ttp ://www.d iffo rdsg u id e . c o m/ lo n d o n -c o c k t a il-we e k

Ul ti m ate B l a s t : C o c k t a i ls , Sp irit s & Win e - Ne w Yo rk , USA


october 14th http://w ww.ultimate -beve rage.c o m/ s p irit s _ win e _ t a s t in g / u lt ima t e -b la s t -2 0 11

NY I S C- N e w Yo r k I n t e r n a t io n a l Sp irit s Co mp e t it io n , USA
octo b e r 1 6 t h 1 7 t h http://n yis p irit s c o mp e t it io n . c o m

The Bo u t i q u e B a r S h o w - M a n s f ie ld Tra q u a ir, Ed in b u rg h


octo b e r 2 1 s t 2 3 rd h ttp :// d is t ille rs f e s t iv a l. c o m

7th Ann u a l G r e a t A m e r i c a n Dis t ille rs F e s t iv a l Po rt la n d, Ore g o n , USA


october 25th h ttp ://www. b o u t iq u e b a rs h o w. c o m

2011 C a r i b b e a n R u m & Be e r F e s t iv a l - Ba rb a d o s
octo b e r 2 8 t h - 2 9 t h h ttp ://www.ru ma n d b e e rf e s t iv a l. c o m

M o n a c o I n t e r n a t i o na l Clu b b in g Sh o w - M o n a c o
no v e mb e r 9 t h 11 t h h ttp : / / www. mic s . mc Submit informa tion abo u t y o u r e v e n t to n e w s @G o tRu m . c o m g o t Ru m ? O c t o b e r 2 0 11 - 7

g ot Rum ? S e p temb e r 2011 - 8

g o t Ru m ? S e p t e mb e r 2 0 11 - 9

ThE A re Th e A ng eLs sh angEls sha R E

o o Do o S p i c e d Ru m (7 0 - P r o o f ) . A p p ro p ria t e ly p re s e n t e d in a g l a s s b o t t le s h a p e d lik e a c o ff in , voo d o o s ru m c o lo r p re s e n t s s u b t le t ra c e s o f a m b e r wit h s u b d u e d c o p p e ry irid e s c e n c e . T h e a ro ma is s u c c u le n t , in u n d a t e d w i t h b a n a n a s f la mb , b u t t e rs c o t c h , t o a s t e d h a z e ln u t s , v a n illa a n d n u t me g . in the p a la t e it o p e n s s mo o t h ly, wit h a p r i m a r y f ru it y s we e t n o t e . Up o n s wa llo wi n g , t h e a ro ma o f v a n illa a n d t h e t a s t e o f n u t m e g b e c o me e v id e n t . T h e f la v o rs l i n g e r p le a s a n t ly f o r a f e w s e c o n d s . T h is is a c le a n , we ll-ma d e s p ic e d r u m t h a t c a n b e e n jo y e d o n t h e ro c k s o r a s a v e rs a t ile mix e r.

featured Cocktail Island VooDoo


I n g r e d i e n ts 1 o z . vo o do o s p ic e d 1 o z . re d ru m 2 o z . g u a v a J u ic e 2 o z . ma n g o J u ic e o z . F re s h L ime J u ic e o z . F re s h L e mo n J u ic e Di r e c ti o n s B le n d a ll in g re d ie n t s wit h ic e a n d s e rv e in a t a ll g la s s o r c h a mp a g n e f lu t e . g a rn is h wit h a s lic e o f ma n g o a n d a n u mb re lla .

got R um ? October 2011 - 1 0 g ot Rum ? October 2011 - 1 0

ld ne w orleans Caju n s p ice ru m ( 80- P roof). This rum boas t s a deep re d d ish a mber colo r th a t is f u r ther accente d by th e re d la b e ls a n d t i n capsule (ye s, this bottle come s wit h a cor k) . T he ar om a is assertive and unct u o u s , l aden with the sce n ts typically assoc ia t e d with classi c p o t still rums (flora l, f ru it y a nd heavy) and h ints o f candie d ap p le s . T he i niti al taste is th a t o f Cr me B ru le , f o l l owed by lingering toasted n u ts. T his is a great sp ice d ru m for m ix in g b ecause it adds co mple xity to tradi t io n a l c ocktails.

f e a t ured Cocktail S t r e e tcar Number 9


I n gr edient s 2 oz. old ne w orleans Ca jun s p ice rum 1 oz. C ointr eau 1 /3 oz. l em o n ju ice Dir ect ions s hake w i th ice . wet ri m of a cockta il g l ass w i th le mon, t hen coat w i th a s ugar and cinnamo n mi xtur e. s tr ai n dr ink into g l ass, gar ni s h with a lem on tw i st and a d ust of ci nnamo n .

g o Ru m ? O t t b e r 0 11 11 g o t t Ru m ? O cc oo b e r 22 0 11 - - 11

ThE A re Th e A ng eLs sh angEls sha R E


r u z a n 9 S p i c e d Ru m (8 0 - P r o o f ) . T h is ru m re p re s e n t s Cru z a n s v e n t u r e in t o t h e in c re a s in g ly p o p u la r s p i c e d s e g me n t o f t h e in d u s t ry. T h e c o lo r is t h a t o f d e e p re d d is h a mb e r a n d h a s a v e ry a tt r a c t i v e s h in e d e s p it e t h e la rg e q u a n t it y o f pa r t i c l e s in s u s p e n s io n . T h e a ro ma is f re s h a n d a s s e rt iv e , wit h t r a c e s o f v a n illa a n d c in n a mo n a n d t h e u n mis t a k a b l e p re s e n c e o f ju n ip e r b e rrie s . T h e ru m o p e n s u p in t h e mo u t h wit h its s w e e t c o mp o n e n t s f irs t , wh ic h a re q u ic k ly f o l l o w e d b y v a n illa a n d t h e n t h e re s t o f t h e s p i c e s , t h e f in is h is d ry a n d p e p p e ry h o t . Co n g ra t u l a t i o n s t o Cru z a n f o r b re a k in g o u t o f t h e s p ic e d r u m mo ld wit h t h is o rig in a l p ro d u c t . e n j o y i t i n y o u r f a v o rit e c o c k t a il.

featured Cocktail Love Potion Number 9


I n g r e d i e n ts 1 1 / 2 p a rt s Cru z a n 9 s p ic e d ru m 3 / 4 p a rt s de K u y p e r Co c o n u t A ma re t o 3 p a rt s P in e a p p le J u ic e 1 p a rt Cra n b e rry J u ic e Di r e c ti o n s s h a k e a ll in g re d ie n t s wit h ic e a n d p o u r in t o a hu rric a n e o r t a ll g la s s . g a rn is h wit h a p in e a p p le / c h e rry s t a c k o n t h e rim.

g ot Rum ? October 2011 - 1 2 got R um ? October 2011 - 1 2

oloa Kaua i S pice Rum (88-P r o o f). This r um h a s a light smoky a mb e r color, re min iscent of a musc a t Ca n e lli wine and an a b u n d a n ce o f susp e n d e d p ar ticles. T he ar om a is rich with raw su g a r, c in n a mo n a nd nutm eg, much like th a t o f a pi e b a k e ry. T he taste i s sweet and smo o th, ve ry h o n e y l i k e, despi te the h igh p roof. T he ini tial se n sation is ve lve ty swe e t , t h e n t h e taste of to a ste d nuts a n d finally t h e l i nger ing vanilla . T his r um i s swe e t a n d smooth enou g h t o b e c onsum ed neat as a d igestif, but i s a ls o a g r eat m ixer.

f e atured Cocktail Poipu Cooler


Ingredients 1 1 /2 o z K o lo a s p ic e ru m 1/2 cu p fres h min t 1/2 Lime (s q u e e z e d ) 1 o z s o d a wa t e r 3 o z P ineapp le J u ic e 1 o z Cra n b e rry J u ic e Dire c tions mu d d le the f irs t f o u r in g redie n ts t o g e t h e r, add ice to fill t h e gla ss. A d d t h e p in e apple ju ice a n d f lo a t th e cranber ry ju ic e . Credit: hok u g o rdin e s, B re n n e c k e s B each B ro ile r o n P oip u B eac h , K a u a `i

g o Ru m ? O t t b e r 0 11 g o t t Ru m ? O cc oo b e r 22 0 11 - - 1 3

The Rum Lab


making a spiced rum

spiced rums are popular because they feature aromas and f lavor s we t ypic ally assoc iate with happy times. va n i l l a , f o r e x a m p l e , i s as soc iated by many people with b i r t h d a y c a ke s a n d c o o k i e s . w h a t b e t t e r w a y t o m a ke a n y d a y spec ial than by enjoying your own spiced rum, made with just the i n g r e d i e n t s y o u l i ke ! h e r e i s a g o o d s t a r t i n g r e c i p e: symple syrup 1 Cup of sugar 1 C u p o f wa t e r Spiced rum base 2 1/ 2 C u p s d a r k r u m 4 t s p o f p u r e va n i l l a e x t r a c t 12 w h o l e A l l s p i c e , c r u s h e d 1/ 2 t s p g r o u n d C l o v e s 1/ 2 t s p f r e s h l y g r o u n d n u t m e g 2 o r 3 C i n n a m o n s t i c k s (d e p e n d i n g o n s i z e) st ar t by making a simple syr up u s i n g t h e w a t e r a n d t h e s u g a r. Combine both and bring them to a b o i l , s t i r r i n g c o n s t a n t l y. once t h e s y r u p i s c l e a r, r e m o v e i t f r o m the heat and let it cool for a few minutes, until just warm. Combine the symple syr up with the r e s t o f t h e i n g r e d i e n t s i n a g l a s s j a r. seal the jar and let it rest in a dark, cool place for 1 to 2 months. rack or f ilter into a dec anter and enjoy!

got R um ? October 2011 -- 1 4 g ot Rum? October 2011 14

2nd Annual Angostura Rum Fest ival

o n septemb er 15t h, 2011, t he h ouse of A ng o stur a h o ste d t he se c o nd A nnual A ng o stur a rum Fe st ival. T he Fe st ival was hel d dur ing Tour ism m o nt h (septemb er 15 18 t h) in Tr ini dad. A ng o stur as mis si o n is to br ing t he s pir it of Tr ini dad and To bag o to ever y c usto mer ex p er i enc e. h eadquar tere d in L avent ille, Tr ini dad, t he c o mpany c ur rent ly empl oys 3 32 p e o ple. A ng o stur a is c o nsi dere d a Tr ini dadian t reasure wo r ld renow ne d fo r it s A ng o stur a aro mat ic bit ter s, r ums and A ng o stur a Lem o n Lime and B it ter s. T he c o mpany ex p o r t s it s r um and bit ter s br ands to m o re t han 14 0 c ount r i e s in t he wo r ld.

T he h ouse of A ng o stur a , dist inguishe d by it s exc e llenc e, has b e en re c o gnize d over t he c entur i e s by b eing gr ante d royal war r ant s of A pp o int ment to t he royal h ouseh o l ds of g reat B r it ain, Pr us sia, s pain and s we den as supp li er s of A ng o stur a aro mat ic bit ter s. g o t Ru m ? O c t o b e r 2 0 11 - 1 5

SPOOK Y COCK TAILS

- Publishers

ere are a few id eas for Halloween cock t ails for you to enjoy wit h y o u r f r i e n d s w h i l e t h e k i d s a r e r u n n i n g a r o u n d a s k i n g f o r c a n d y. Our thanks to the f ine folks at RedRum for submit ting them to us.

Jon e stow n Cool - A i d


2 oz. re dr um 2 oz Pineap p le J uic e 2 oz Cr anber r y J uic e

Fill shaker w it h ic e, add all ingre di ent s, shake, st r ain and ser ve as a c o c k t ail o r as sh ot s.

g ang ren e
1 oz. re dr um 3 oz. Pineapp le J uic e oz. m e l o n Li queur

m i x over ic e in a t all glas s. Fl oat m e l o n Li queur. g ar nish w it h a c her r y.

m ad Cow
2 oz. re dr um 1 c an re d Bull energy d r ink Pour re dr um over ic e in a large glas s. To p of f w it h re d Bull and lem o n we dg e.

Voo Doo Volc ano


1 oz. vo o d o o s pic e d rum 1 oz. K ahlua oz. Cream

shake vo o d o o s pic e d r um, K ahlua and c ream w it h ic e. s t r ain into shot glas s and sho ot it! got R um ? Octo b e r 2 0 11 - 16

Voo Doo Zo mbi e


1 oz. vo o d o o s pic e d rum oz. re d rum (use as f l oat) 1 oz. o r ang e Cur ac ao 2 oz. Pas si o n - Fr uit J uic e 2 oz. Pineapp le J uic e 2 oz. o r ang e J uic e oz. Lem o n J uic e

m i x t he ingre di ent s w it h ic e in a t all glas s and f l oat re d rum.

K ill er Hur r ic an e
1 oz. vo o d o o s pic e d rum 1 oz. re dr um 4 oz. Pineapp le J uic e oz. Fre sh Lime J uic e oz. g renadine

s hake all of t he ingre di ent s w it h ic e. Pour in a larg e hur r ic ane glas s and enj oy!

Do you have a spook y recip e t h a t y o u w a n t t o s h a r e? Please email it to us at News@GotRum.com.

g o t Ru m ? O c t o b e r 2 0 11 - 1 7

got R um ? October 2011 - 1 8

g o t Ru m ? O c t o b e r 2 0 11 - 1 9

Rum In hIsTORy

16 37

175 0

16 51

1747

got R um ? October 2011 - 2 0

Ever wondered what happ ened in t he mont h of OC TOBER t hro ugho ut histor y?

178 0

18 5 0

g o t Ru m ? O c t o b e r 2 0 11 - 2 1

B a r t e n d e r s C o r n e r

by Dr. Ron A . ejo

h ell o t here, i re c ent ly visite d a new bar in my nei ghb o r ho o d and was sho c ke d by how muc h at t itude s have c hange d b ehind t he bar in t he past few de c ade s. g r ante d, i am not s ay ing t hat all young bar tender s have bad manner s, but it s b e en my ex p er i enc e t hat an inc reasing number of t hem do. s o over t he we ekend i di d a lit t le bit of re searc h and found t he fo ll ow ing r ule s of c o nduc t f ro m a great b o o k. i ho p e youll agree w it h me t hat even t h ough t hey are o l d, t hey are as ap p lic able to day as t hey were over a hundre d year s ag o.

The Bar tenders Bible Maxims

f ro m t he b o o k T he C o m p lete B ar tender - T he A r t of M ixi ng p lai n and fancy D r i nks by A lb er t Bar ne s, m et ro p o lit an h ote l n ew Yo r k Cit y, 18 8 4.
B e n e at a n d c l e a n i n dr e s s Ke e p yo ur ba r i n t h e s a m e c o n di t i o n Ke e p yo ur t um b l e r s f r e e f r o m f i n g e r m a r ks a n d g r e as e h ave yo ur b ot t l e s c a r ef ully l a b e l e d a n d i n t h e i r p r o p e r p l ac e s s h o ul d yo u ke e p a f a n c y ba r, s e e t h at t h e va r i o us a r t i c l e s a r e a r r a n g e d to t h e b e st ad va nt a g e Ke e p yo ur m i r r o r s like p o li s h e d g o l d, f o r t h ey a r e t h e m o st n ot i c e d of a ll ad o r nm e nt s s e e t h at t h e f l o o r i s we ll ke pt a n d t h e s p i t to o ns i n su c h p l ac e s t h at t h e c usto m e r s w i ll n ot f a ll ove r t h e m B e p o li te a n d at te nt i ve, b ut n ot i nt r u di n g K n ow w h e n to t a lk a n d w h e n to ke e p s i l e nt Avo i d p r of a ni t y i n yo ur s e l f, d o n ot n ot i c e i t i n ot h e r s d r i nk as li t t l e as p o s s i b l e b e hi n d yo ur ow n ba r Ke e p p ur e li qu o r s f o r a g o o d t r ad e n eve r ove r c h a r g e a st r a n g e r d o n ot e n c o ur a g e a r g um e nt s, a n d w h e n i n o n e b e un - c o m m i t t a l B e as h o n e st to yo ur s e l f as to yo ur c usto m e r s. T hi s r ul e wo r ks b ot h ways A p o o r m a n m ay b e a g e nt l e m a n, as we ll as a r i c h o n e - d o n t f o r g et i t K n ow yo ur r i g ht s a n d p r ote c t t h e m re g ul a r h o ur s f o r b us i n e s s, a n d at te n d to yo ur b us i n e s s Lo o k c h e e r f ul a n d h a p py, eve n t h o u g h yo u fe e l b lu e a n d h e av y A l ways ke e p s o b e r n eve r s e ll to a dr unke n m a n, by s o d o i n g yo u p l ac e yo ur s e l f w i t hi n t h e p owe r of t h e l aw

1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21.

e- mail m e your que st i o ns o r c o mment s at Ro n @ G o t Ru m .c o m. D r. R o n is a s eas o ned bar tender c o m p letely devo ted to exp lo r i ng the many fac ets of r u m. I t has been s aid that he has r u m r u nni ng thr ou g h his vei ns . H e is us ed to s er vi ng u p f i ne s p i r i ts and wo r ds of wis do m to a l l thos e luc k y enou g h to f i nd an o p en s eat at his bar. F o rtu nately fo r us , D r. R o n has ag r eed to b e a r egu lar c o ntr i bu to r to G o t Ru m? magazi ne, wher e he wi l l happ i ly answer ques ti o ns o n to p ic s r ang i ng fr o m mixo lo gy to r elati o ns hi ps and etiquet te. got R um ? October 2011 - 2 2

Fe ATU red rU m Boo K

the Encyclopedia of
Colle ctor Editio s n

Rum Drinks
Margar Ayala garet Luis & Margaret Ayala
Rum Runner Press Inc.

Navigate your way through the world of rum drinks with this great guide.
o ver 1,3 0 0 r um - based rec ipes for c oc k t ails, c ordials and more. From the late 18 0 0 s, through A mer ic an Prohibition, up to moder n times.

o rder your s today! w w w. RumBook .co m

g o t Ru m ? O c t o b e r 2 0 11 - 2 3

Classifications of Rum, Part 7

n this issue, we explore the classifications of rum based on their flavors and alcohol content. if you missed Parts 1 through 6, please visit the website (www.gotrum.com) and download the previous issues.

Rum types based on added flavors Fruit Flavored: For the most part, fruit-flavored rums sold throughout the world are nothing more than un-aged alcohol (ethanol) with flavoring, coloring (sometimes) and sweetener added. such products should not be sold as rum, since they are made with un-aged alcohol. A great example of a fruit-flavored rum that is made using aged rum is santa Teresas rhum orange, from venezuela. spiced: Like fruit-flavored rums, most spiced rums sold are made with unaged rum (ethanol). The most typical ingredients used to flavor these products are: vanilla, cinnamon, nutmeg, clover, coffee and sugar. From these, only cinnamon, nutmeg and clove are considered true spices. An excellent example of a spiced rum is sailor Jerry spiced navy rum. Herbal or Botanical: This category is comprised by rums with ingredients such as: tree or plant leaves, bark, flowers or roots. These rums usually claim to have healing or aphrodisiac powers and are often consumed as digestifs. A great example of a botanical rum is the mamajuana (or damajuana) from the dominican republic. Another example is Bois Band rum from the Caribbean. Both of these are considered to have many healing properties and are consumed regularly by people in their respective countries.

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Other: There are rum-based beverages or infusions available throughout the rum producing world which fall outside of the previous three categories. examples of rums in this category are the peanut-flavored rum from St. Lucia (Nutz N Rum) and the gun powder-flavored rum from new Zealand (smoke & oakums gunpowder rum).

Rum types based on alcohol content Regular/standard: Any rum that is bottled and sold with an alcohol strength between 35% and 45%. most of the rums consumed in the world fall in this category. some countries require the strength to be at 37.5% while others require it to be at 40% or higher. Strong and Over-proof: strong rums have alcohol strengths over 45%, typically around 55% but lower than 75%. Traditional over-proof rums have alcohol strengths of 75% or higher. exercise caution when tasting these rums, either dilute them (up to 50%) with water or drastically adjust the amount sampled. An interesting fact about overproof rums is that ice does not float on them due to the specific weight of the ice and the rum. Rum liqueur: laws vary from country to country regarding what constitutes a liqueur but everyone agrees that the alcohol strength is lower than that of straight rum, and that the sugar content is quite elevated. The combination of low alcohol and high sugar result in a smoothtasting product which people with a low tolerance for alcohol tend to favor.

Next Month: Classifications of rum based on color and marketing hype.


g o t Ru m ? O c t o b e r 2 0 11 - 2 5

rU m TeCh niqUes

s pa rt o f ou r co mmi tm ent to e du ca te i nd u stry m em ber s a nd co n su mers al i ke , we ar e p l e a s e d to re -pu b l i sh con tent fr om A g u i d e b o o k fo r th e o rg anolept ic a s s e s s me n t o f ru m, b y A. P. saranin.

each issue of got rum ? will i nc l ude additional pages of this guidebook until all the pages have been published. At that point we wil l m ov e T h e g u i de w a s ori g i na l l y pu blished in on to another piece of histo r i c al l y B u n d a b erg, qu e e n sl an d , Austr alia, significant m ater ial. a n d i s a de ta i l e d w o rk co ver ing the d e l i c a t e j o b o f fo rma l l y e valuating As always, we want your sugges ti ons for futur e topics, so we can conti nue r u m s a n d rum sampl es. br inging you the m ost r el ev ant o u r g r a ti tu d e g o e s o u t to dr. Alex infor m ation possible. s a r a n i n a n d the fi n e pe o p l e at The

The Organoleptic Assessment of Rum - Part 7


m illaquin sugar Co. Ltd. an d T he Bundaber g distilling Co. Ltd., for m aking this m ater ial available to us .

aroma
noun \ -r - m \ Definition a) a d i s t i n c t i v e broadly: odor per vasive and usually pleasant or savor y s m e l l;

b) t h e o d o r o f a r u m i m p a r t e d b y t h e i n g r e d i e n t s f r o m w h i c h i t i s m a d e . Origin m i d d l e e n g l i s h a r o m a t s p i c e , f r o m A n g l o - Fr e n c h , f r o m L a t i n a r o m a t - , -, arma aroma, from greek F i r s t K n o w n U s e: 17 9 6 .

Did you enjoy this ar ticle? Do you want to read more?


m ake sure to get the July is sue, where well c ontinue this interesting topic with the sec tion titled g eneral remar ks o n Tasting.
got R um ? October 2011 - 2 6

continue d on p age 29 g o t Ru m ? O c t o b e r 2 0 11 - 2 7

COmIng uP
n Ov E m B E R 2 011
it is hard to f ind premium rums capable of inspiring consumers and it is even harder to f ind r ums capable of changing the direction o f t h e e n t i r e i n d u s t r y. J o i n u s a s w e ex p l o r e t r e n d - s e t t i n g p r e m i u m rums and their lasting ef fects in how people enjoy r um. we w i l l a l s o f e a t u r e t e c h n i c a l ar ticles on f iltration, rum Univer sit y Lessons and muc h more. P r o d u c e r s: s u b m i t y o u r p r e m i u m rum for free inclusion in n o v e m b e r s i s s u e . send an email to Margaret @ gotrum.com for more details. C o n s u m e r s: n o m i n a t e y o u r f a v o r i t e p r e m i u m r u m by s e n d i n g a n e m a i l t o: n e w s @ g o t r u m . c o m .

D E C E M B E R 2 011
d e c e m b e r i s s y n o ny m o u s w i t h w i n t e r h o l i d ay s a n d t h e r e a r e f e w things more jolly than sharing dr inks and food with your loved o n e s . J o i n u s a s w e ex p l o r e t h e inviting c har m of winter c oc k t ails that are sure to put a smile on your fac e. we w i l l a l s o f e a t u r e a r u m shopping guide and infor mative material from The rum U n i v e r s i t y. P r o d u c e r s: s u b m i t y o u r w i n t e r c o c k t a i l r e c i p e s a n d /o r g i f t i d e a s f o r i n c l u s i o n i n d e c e m b e r s i s s u e . send an email to Margaret @ gotrum.com for more details. C o n s u m e r s: n o m i n a t e y o u r f a v o r i t e w i n t e r r u m by s e n d i n g a n e m a i l t o: n e w s @ g o t r u m . c o m .

continue d f rom p age 27

d ont miss n ovember s issue, where we will c over the selec tion and preparation of r um samples, as well as, the selec tion of the member s of the t asting panel. Additional didac tic mater ial is available in elec tronic for mat for f ree f rom The rum Univer sit y (w w w. rumUniver sit y.c om).

g o t Ru m ? O c t o b e r 2 0 11 - 2 9

um a n d cigars g o to g e ther s o we ll, perh a p s b e cause of th e t ro p ic a l cl i ma te su g a rca n e a n d t o b a c c o have in commo n . or mayb e it is d u e t o the sam e leve l o f a tte n tio n to de t a il t h a t goes into p roducing th e m. rega rd le s s , enj oying the right p a iring ca n t ra n s p o rt the consumer to a magical pla c e . But how d o e s one kn o w wh ich ci g a r g o e s per fectly with which rum? P a irin g c ig a rs and r um s is like b lendin g a ru m: o n e

TOBACCO AND RUM


mu s t b e f u lly a wa re o f wh ic h f la v o r s a n d a ro ma s e a c h in g re d ie n t c o n t rib u te s , a n d o n e mu s t k n o w h o w t h e s e f la vo r s a n d a ro ma s in t e ra c t wit h e a c h o t h e r. T h e re s t is s imp le : e x p e rime n t , e x p e r i m e n t , e x p e rime n t ! i n t h is a rt ic le , we f e a t u re a g rea t c o m b in a t io n o f t o b a c c o a n d ru m, h o p e f u l l y y o u will f in d it a s e n jo y a b le a s w e h a v e . do y o u h a v e a f a v o rit e p a irin g ? P l e a s e le t u s k n o w!

Th E C Iga R

T hE Rum

D avi d o f f Pu ro d O ro Eminentes
d av i d o f f i nt r o d u c e s t h e n ew P u r o d o r o em i n e nte s , a n ew To r o f o r m a t j o i n i n g t h e P u r o d o r o s e r i e s i nt r o d u c e d i n 2 010. T h e n ew l a r g e To r o f o r m at , P u r o d o r o em i n e nte s , i s a n i m p o s i n g c i g a r. T h e d o m i n a nt a n d s u b l i m e combination of dominican tobaccos d e l i ve r s a s t r o n g , a r o m at i c a n d d e l i c i o u s b l e n d w i t h h i nt s o f c o f f e e a n d s p i c e s . T h e i m p r e s s i ve ex te n s i o n o f t h e P u r o d o r o l i n e r eve r t s b a c k t o t h e o l d t r a d i t i o n o f c i g a r m a k i n g , m a d e e nt i r e l y w i t h t o b a c c o f r o m o n e c o u nt r y o f o r i g i n, t h e d o m i n i c a n re p u b l i c . T h e a t t r a c t i ve p l a i t a t t h e c i g a r h e a d a n d t h e g o l d f o o t r i n g, w h i c h sits snugly around the wrapper l e a f w i t h i t s e l e g a nt s h e e n, f u r t h e r e m p h a s i ze t h e t r a d e m a r k f e a t u r e o f t h i s s e r i e s . T h e n ew em i n e nte s i s a n exc i t i n g ex p a n s i o n o f t h e c o l l e c t i o n a n d i s ava i l a b l e m ay 10, 2 011 i n p a c ks o f 4 a n d b oxe s o f 2 5 a t U s A p p o i nte d m e r c h a nt s .

B r u g a l Ro n A e j o
during the second half of the 19 t h c e nt u r y, d o n A n d r s B r u g a l m o nt a n e r, a s p a n i s h n at i o n a l w h o h a d m i g r ate d t o s a nt i a g o d e C u b a , w h e r e h e a c q u i r e d ex p e r t i s e i n t h e m a k i n g o f r u m a n d, b a s e d o n t h at ex p e r i e n c e, h e f o u n d e d B r u g a l & C o. i n P u e r t o P l at a , i n t h e d o m i n i c a n re p u b l i c . A l m o s t t w o c e nt u r i e s l ate r, the fine rum making tradition c o nt i n u e s , o f f e r i n g t h e wo r l d f i n e r u m s s u c h a s t h i s o n e. B r u g a l A e j o h a s a d i s t i n c t i ve l y s we et n o s e d r e s s e d i n va n i l l a and b u t te r s c otc h. s m o ot h, a l m o s t ve l vet y, w i t h a d e e p a n d we l l m a r r i e d o a k i n e s s t h at i s a t r i b u te t o i t s a g e. g r e at a r o m at i c p e r s i s te n c e r e m i n d s o n e o f t h i s r u ms c h a r a c te r l o n g a f te r s wa l l o w i n g t h e l a s t s i p. e xc e l l e nt n e at , o n t h e r o c ks , o r w i t h ve r y l i t t l e wate r.

got R um ? October 2011 - 3 0

g o t Ru m ? O c t o b e r 2 0 11 - 3 1

Rum Runner Press, Inc.

Consulting Services For The Rum Industry


e xp e r t r um Formul ati on , B u lk ru m s o u r c in g , dis t ille r y s e t U p , Corporate Trai ni ng P r o g r a m s a n d m u c h , m u c h m o r e . . .

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