New York Spirits Awards

Looking at the rum line up, one can’t help wondering whether there was a shortage of entries! – Rum pundit

Tie at the top in 1st NY Spirits Awards

Bill Dowd

June 27, 11:17 AM

NEW YORK, NY — The inaugural New York Spirits Awards were announced today. More than 250 brands from around the world were entered in the competition, held at the Javits Center in Manhattan.

In a finish unlike virtually any other spirits competition I’m aware of, two entries tied for “best in show”:

• Bache-Gabrielsen Hors d’Age Cognac
• Tequila Corrido Extra Anejo

The judging panel, led by Jack Robertiello of Drinks Ink, was composed of members of the on- and off-sale community.  In a blind tasting, the judges scored each brand on a 100-point system.  The NYSA awarded honors at three levels.  “Best of Show” was given to the brand, or in this case brands, with the highest score.  The “FDR Award,” named for President Franklin D. Roosevelt who was credited with the repeal of Prohibition, was awarded to the highest scoring brand in each category.  And the “Best of Class” honor was given to the top scoring 20% of brands in each category.

The New York Spirits Awards was founded in 2009 by two industry veterans, Dori Bryant, President of the Polished  Palate, and Adam Levy, a spirits writer.  It is dedicated to finding and honoring the very best of class in the spirits industry.

FDR Awards were given to:

• Tequila Corrido Extra Anejo (agave spirits)
• Tequila Lunazul Blanco (agave Spirits, tequila blanco)
• Tequila Lunazul Reposado (agave spirits, tequila reposado)
• Bache-Gabrielsen Hors d’Age Cognac (brandy/cognac)
• Bluecoat American Dry Gin (gin)
• St. Germain Elderflower Liqueur (liqueurs)
• Mathilde Pear Liqueur (liqueurs, fruit)
• Cruzan Black Strap Rum (rum)
• Fair Trade Vodka (vodka, unflavored)
• Firefly Peach Tea Flavored Vodka (vodka, flavored)
• Stolichnaya Vodka (vodka, wheat)
• Knappogue Castle Irish Single Malt Whiskey (whiskies, all)
• Glenfiddich 18 Year Old Single Malt Whisky (whisky, single malt)

The Best of Class awards, by category in alphabetical order:

Agave Spirits: Tequila 3 Amigos Blanco Certified Organic, Tequila El Grado Blanco, Tequila Galindo Anejo, Tequila Gran Centenario Rosangel, Hacienda de Chihuahua Sotol Plata, Jose Cuervo Reserva de la Familia Extra Anejo, Tequila Lunazul Blanco, Tequila Lunazul Reposado, Metl 2012 Reserva Especial Mezcal.
Agave Spirits, Tequila Blanco:Tequila 3 Amigos Blanco Certified Organic, Tequila El Grado Blanco, Tequila Mejor Blanco.
Agave Spirits, Tequila Reposado: Tequila La Certeza Reposado, Tequila Mejor Reposado.
Brandy/Cognac: Bache-Gabrielsen Classic XO Cognac, Camus Borderies XO Cognac, Camus Seraphin XO Cognac, Pierre Ferrand-Selection Des Anges, Pisco Gran Sierpe.
Gin: Monopolowa Vienna Dry Gin, Seneca Drums Gin.
Liqueurs: Artemisia Absinthe, Bottega Sambuca Liqueur, Domaine de Canton French Ginger Liqueur, Drambuie Liqueur, Nature’s Own Juggernaut Liqueur, Navan Liqueur, Zwack Liqueur.
Liqueurs/Fruit: Grand Marnier Liqueur, Limonce Liqueur.
Rum: Bacardi 8 Rum, Bacardi Reserva Limitada Rum, Bacardi Select Rum, Beija Cachaca, Don Q Grand Anejo Puerto Rican Rum, Sergeant Classick Gold Hawaiian Rum, Sunset Captain Bligh Golden Rum, Vizcaya VXOP Rum.
Vodka, Unflavored: Core Vodka, LiV Vodka, Sonnema Vodka Herb, Stawski Potato Vodka, U4RIK Vodka, Vintner’s Vodka.
Vodka, Flavored: Firefly Lemon Tea Flavored Vodka, Kai Lychee Vodka, Me Oko Strawberry Vodka.
Vodka, Wheat: Stolichnaya Elit, Taxi French Vodka.
Whiskies, All: Ardbeg Ungeidal Single Malt Whisky, The Balvenie 21 Year Old Portwood Single Malt, Connemara 12 Year Old Peated Single Malt Irish Whiskey, Connemara Cask Strength Single Malt Irish Whiskey, Eagle Rare Kentucky Straight Single Barrel Bourbon, George T. Stagg Kentucky Straight Bourbon, Glennfiddich 18 Year Old Single Malt Whisky, Glenfiddich 21 Year Old Single Malt Whisky, The Glenlivet 18 Year Old, The Tyrconnell Single Malt Irish Whiskey, Woodford Reserve Distiller’s Select.
Whiskies, Single Malt: The Balvenie 21 Year Old Portwood, Glenfiddich 21 Year Old Single Malt Whisky, The Glenlivet 18 Year Old Single Malt Whisky.

Don Q does Dallas

Serralles USA Opens Its Headquarters in Dallas, TX

Posted : Thu, 25 Jun 2009 13:42:26 GMT
Author : Serrallés USA
Category : Press Release
News Alerts by Email ( click here )

DALLAS – (Business Wire) Serrallés USA, a division of Destilería Serrallés, Inc. and exclusive importers of Don Q, Puerto Rico’s Premium Rum, announced today the opening of its US Headquarters based in Dallas, Texas. After careful consideration, Dallas was chosen because of its strategic location, enabling the company to better service all major markets in the continental US.

“The opening of the US office marks a turning point in Destilería Serrallés Inc.’s commitment to expanding the reach of its flagship brand DQ in the USA market. We are thrilled to be re-introducing the heritage, quality and value of one of the world’s finest Rum to the US,” said John Eason, VP National Sales Manager. “We have the fortunate task of bringing the # 1 Rum from Puerto Rico, the land of Rum, to an ever more discerning consumer.”

Since 1865, the Serrallés family has consistently produced the finest rums in the world under the Don Q brand, including Don Q Cristal, Don Q Gold, Don Q Añejo, Don Q Grand Añejo and Don Q Limón. Serrallés USA announced it will welcome Don Q Mojito and Don Q Coco, its newest additions to the flavored rum category.

The quality, unparalleled smoothness and flavor which characterize Don Q Rums has recently recognized and embraced by the Culinary and Mixology community as the authentic Rum of choice. Its recent participation in the Food & Wine Classic in Aspen and upcoming involvement in Tales of the Cocktail in New Orleans and New York Wine and Food Festival will continue to cultivate the relationships with mixologists and chefs. Top Chef NY Contestant, Chef Jeff McInnis, who has adopted Don Q in both culinary menus, as well as the Liquid Nitrogen mixology menu, will also bring his Miami flare to the Dallas opening events with Don Q liquid nitrogen mojitos at the Serrallés Mixology center during the Open House and at the VIP after party at Cuba Libre Dallas later on in the evening.


Headquartered in Dallas, TX, Serrallés USA is the exclusive importer of Don Q, Puerto Rico’s Premium Rum. Serrallés USA imports Don Q Cristal, Don Q Gold, Don Q Añejo, Don Q Grand Añejo and Don Q Limón. Don Q Rum dates back to 1865 and is the original premium rum from Puerto Rico. Its flagship brand Don Q Cristal is the #1 selling brand in the island, where more than 70% of the rum consumed in the U.S. is produced. Don Q is manufactured by Destilería Serrallés Inc., Ponce, Puerto Rico.

Catch 21 Consulting
Michael Dennehy, 201-370-8057
William Branley, 917-403-9979

Tommy Bahama flies the flag

R.U.M. – THE DRINK OF THE U.S.A.; Toast our Nation’s Spirit this 4th of July with the Iconic American Brand, Tommy Bahama

NEW ROCHELLE, N.Y., June 23 /PRNewswire/ It is said, Paul Revere had a swallow of the stuff to stiffen his resolve partway through his famous midnight ride. Benjamin Franklin penned a small ode to it. Ernest Hemingway mixed it in tall cocktails. On election night in 1960, John F. Kennedy sipped it over dinner at his house in Hyannis Port, Massachusetts before watching the election returns. In 1778, General George Washington marked July 4th with a double ration of it for his soldiers and an artillery salute. James Beard said “of all the spirits in your home, it is the most romantic.” It is RUM.

Caribbean and European settlers brought their love of rum to the United States. Rum was being distilled in our country by 1664 and by 1770, more than five million gallons of rum were being produced each year. Rum was served during weddings, at wakes and at most taverns across the nation, where community activities were held. Work stopped for “leven o’ clock bitters” and planters sipped punch, flips and toddies.

America was built on rum. Its story is classically American and includes its rise, its fall during prohibition and its comeback. Today, rum still holds an important place in our nation. The rum category has grown for the last fifteen consecutive years and is the second largest spirits category behind vodka. Rum-based cocktails, such as the Mojito, Daiquiri and Mai Tai, continue to grow from innovative twists on the already popular classics and compliment emerging rum cocktails.

Tommy Bahama — an iconic American brand synonymous with everyday luxury, introduced Tommy Bahama Rum in 2007 with the hopes of bringing paradise to the palate. The Ultra-Premium rum, available in White Sand and Golden Sun, is the perfect complement to the Fourth of July weekend as the nation celebrates independence. Toast history and show patriotism with the following red, white and blue cocktails made with America’s true spirit — RUM.

    Bahama Basil Smash (red)
    2 1/2 parts Tommy Bahama White Sand Rum
    2 parts sour mix
    3 fresh blackberries
    4 basil leaves
    4 slices of ginger
    1/4 part lemon-lime soda
    Muddle blackberries, basil and ginger in a mixing glass.  Add remaining
    ingredients, shake well and strain into a mixing glass.  Top with a splash
    of lemon-lime soda.  Garnish with an orchid.

    Tommy Bahama's Coconut Cloud Martini (white)
    1 1/2 parts Tommy Bahama White Sand Rum
    1 1/2 parts vanilla vodka
    1 1/2 parts coconut rum
    1/2 part cream of coconut
    Shake in a cocktail shaker and strain. Garnish with toasted coconut.

    Tommy's Blue Hawaiian (blue)
    1 part Tommy Bahama White Sand Rum
    1 part blue curacao
    1 part coconut cream
    2 parts pineapple juice
    Pour all ingredients into a blender with a scoop of crushed ice. Blend
    until smooth. Pour into a hurricane glass and garnish with a fresh
    pineapple slice and maraschino cherry.

Tommy Bahama Rum is made in Barbados at the legendary R. L. Seale Distillery. R. L. Seale has been crafting rum for more than eighty years and four generations, and their experience shows in every elegant bottle of Tommy Bahama. Tommy Bahama Rum’s two delightfully distinct flavors, Tommy Bahama White Sand and Tommy Bahama Golden Sun, are both made with the finest blackstrap molasses and the cleanest, clearest water naturally filtered through coral stone. Tommy Bahama Rums are fermented using specially selected yeast imported from the wine-growing regions of South Africa. Tommy Bahama White Sand Rum is aged a minimum of two years in American white oak barrels. A clear, light-bodied rum, White Sand has a smooth entry and clean finish with hints of tangy, tropical fruit. Tommy Bahama Golden Sun Rum is a blend of rums aged up to ten years in American white oak barrels. A full-bodied, amber rum, Golden Sun has an elegant, fruity nose and a taste nuanced with hints of coffee, roasted nuts, and sweet pralines. Tommy Bahama Rums have no added sugar or artificial blenders.

Tommy Bahama Rum, 40% Alc. /Vol. Imported exclusively by Sidney Frank Importing Company, Inc., New Rochelle, NY.


About Sidney Frank Importing Co., Inc.

Founded in 1972, Sidney Frank Importing Co., Inc. of New Rochelle, NY is the creator and importer of ultra-premium spirits. Our growing portfolio includes Jagermeister Liqueur from Germany, the best-selling liqueur in the United States; Gekkeikan Sake from Japan; Michael Collins Irish Whiskey; Jacques Cardin Cognac VSOP; and Tommy Bahama Rum. For more information, visit

    Kate Laufer
    Director, Public Relations
    Sidney Frank Importing Co., Inc.

ThomasTew, Rhode Island Rum

Thomas Tew Rum revives a corner of R.I.’s triangle trade

01:00 AM EDT on Wednesday, June 24, 2009

By Thomas J. Morgan

Journal Staff Writer

Thomas Tew Rum is distilled in Middletown and aged for two years in oak barrels.
Providence Journal / Frieda Squires

For years, rum formed one leg of the infamous triangle trade — Caribbean molasses to Rhode Island, rum to Africa, slaves to the Caribbean, until it died out in the middle of the 19th century.

The Newport Distilling Co. revived the best part of the spirits tradition with Thomas Tew Rum, a golden-dark brew that comes in numbered bottles and performs best savored in the manner of a single malt scotch. Its name derives from a 17th-century Rhode Island pirate. (Read about him on Page E6.)

Brent D. Ryan, president of Newport Distilling and of Coastal Extreme Brewing Co., brewers of Newport Storm beer, has been at it quietly for three years. Ryan says the company “recognized over the years that there was a connection with rum — there were restaurants called the Rhumbline and the Rumrunner. We would talk to people and they’d say, ‘Oh yeah, rum was big here years ago.’ I did some digging.

“Two hundred and fifty years ago Newport was the rum capital of the world, and most of the best rum was being distilled here,” he said.. “We became intrigued with the idea of doing distilling — we found out that a lot of the equipment we had for making beer we could use to ferment molasses.”

The company located a still, and took out the first state distillery license in more than 135 years, Ryan said.

“The last one we could find a record of was the John Dyer Distillery on Dyer Avenue in Providence,” he says. “It closed in 1872, The last one in Newport was the Whitehorne Distillery, run by brothers Samuel and John Whitehorne. They shut down in 1842. In 1769 there were 22 distilleries operating in Newport. That’s a lot of distilleries. We looked at all this and said this is something that really should be done in Rhode Island again.”

The distillery shares a cramped space with the brewery in an industrial complex on Oliphant Lane in Middletown. Ryan hopes to move both operations to expanded quarters in Newport later this year. Plans include a retail shop and an area for visitors — the Middletown location is too restricted to provide tours.

The unmistakable aroma of fermentation salutes the nose at close quarters in the distillery. To one side sits a stack of 54-gallon barrels of French and American oak, most bunged and numbered.

“These are bourbon barrels from Labrot & Graham in Kentucky,” makers of Woodford Reserve bourbon, Ryan says.

By Kentucky law, the company cannot re-use the barrels, so Newport Distillery buys them.

Because the rum further changes the barrels flavor profile, the distillery sells them to home brewers of beer, or uses them for displays.

The creation of any alcoholic drink begins with fermentation. For rum, a molasses-water mix, known as the “wash,” ferments inside Newport Distilling’s still.

The still, a gleaming copper kettle, resembles an old-fashioned potbelly stove with a short pipe sticking out of the top — true to its shape it’s actually known as a pot still. Its 105 gallons of wash simmers away happily as Ryan works.

The other style of still is called a column still, a taller version used for larger quantities, a Gulliver versus a Lilliputian.

“We do it on a batch process,” Ryan says. “A column still is a continuous process. A pot still makes a heavier, more flavorful product. The column still makes a more neutral spirit and is more efficient. The big names — Bacardi, Jim Beam, Cuervo — use the continuous column.”

When the wash reaches 10-percent alcohol, Ryan says, the distilling process springs to life.

“The idea is to separate the alcohol from the wash,” he says. “Ethanol boils at 78C. Water boils at 100C, so ethanol vapors work their way up the short column. Then the vapors go to a condenser.”

The condenser cools the vapor back to liquid form. The result: A stream of clear liquid arcs from the condenser into a container the shape and size of a fire extinguisher. The aroma of rum is powerful here.

A technician sinks a hydrometer into the distillate to test the alcohol content. It’s much like the gadget used to determine the specific gravity of car-battery acid.

“The finished product is 42 percent alcohol,” Ryan explains. That’s 84 proof. The rum is aged for about two years, or until Ryan is satisfied with the taste.

“We do single-barrel rum,” he said, meaning that no blending takes place. “When the barrel is finished aging, we package it without blending. It’s a very small-scale way of making spirit.”

The bottles are filled via a rotary device and are hand-labeled, corked and sealed.

“After we cork the bottles we dip them upside down in that deep fryer,” Ryan says. “That’s melted wax in there.”

With such a small operation, each barrel can have its own characteristics, and some barrels age earlier than others. To determine whether a barrel is ready for bottling, testing is required. That’s testing as in tasting.

Ryan is the taste-tester.

“It’s a tough job,” he says, “but somebody has to do it.”

Details: Thomas Tew Rum is available in many Rhode Island liquor stores and some bars and restaurants.

Recipe: Champagne Punch1


Ice (in block form, or use large chunks)

6 ounces fresh orange juice

2 ounces fresh lime juice

2 ounces fresh lemon juice

4 ounces simple syrup

6 ounces light rum

6 ounces dark rum

One 750 ml bottle brut Champagne, chilled

Orange, lime and lemon slices for garnish

Put the block of ice in a large punch bowl. If using ice chunks, fill the bowl just under halfway.

Add the juices and simple syrup. With a large spoon or ladle, stir 10 times (whichever direction you choose —the curse doesn’t get specific on stirring).

Add the rums. With the same large spoon or ladle, stir 10 more times.

Add the Champagne and stir very gently. Add lots of orange, lime and lemon slices.

Ladle into punch glasses, white wine glasses or historic goblets, working to get a little fruit in each receptacle. Serve immediately.

Serves 10.

From Wine Cocktails by A.J. Rathburn

Recipe: Skinny Rum Punch1


1 ounce white rum

2 ounces light orange juice

1 ounce lime juice

1/2 ounce lime juice

1/2 ounce dark rum

Add white rum and the juices to a highball or other cocktail glass with ice, then pour the dark rum on top and let it flow through the cocktail for effect.

From Skinnytinis by Teresa Marie Howes.

Recipe: The Beachbum1


1 ounce light rum

1 ounce dark rum

1/2 ounce apricot brandy

1/2 ounce almond syrup

3/4 ounces lime juice

1 ounce pineapple juice

Shake with ice and strain into ice-filled Collins glass. Garnish with cherry / orange flag.

From Mr. Boston Official Bartender’s Guide

Recipe: Bahama Mama1


1/2 ounce dark rum

1/2 ounce coconut liqueur

1/4 ounce 151-proof rum

1/4 ounce coffee liqueur

1/2 lemon juice

4 ounces pineapple juice

Combine all ingredients and pour into ice-filled highball glass. Garnish with a strawberry or a maraschino cherry.

From Mr. Boston Official Bartender’s Guide

Recipe: Bajito1


4 fresh mint leaves

4 fresh basil leaves

5 slices fresh lime

1 tablespoon superfine sugar (or simple syrup)

3 ounces dark rum

In shaker glass muddle mint and basil with lime slices and sugar or syrup. Top with ice and them rum. Shake well and strain into ice-filled old-fashioned glass. Garnish with a basil leaf.

To make simple syrup, combine equal parts sugar and water in a saucepan, and stir over medium heat until the sugar is dissolved. Store in fridge.

From Mr. Boston Official Bartender’s Guide

Bacardi boycott?

A spirited and angry blast from an angry rum lover.. -Rumpundit

June 21st, 2009

Boycott Bacardi: Your Summer Rum Buying Guide

Posted by Jason Perlow @ 12:21 pm

So hideous, she doesn't even get a name.

Bacardi’s misogynistic Israeli Internet advertising campaign will only get them scores of disdain from American consumers. What the hell was Bacardi thinking?

I had to see it to believe it. Bermuda-headquartered Bacardi, the world’s largest spirits distiller, decided to launch a English and Hebrew language Internet ad campaign for Bacardi Breezers in Israel and on FaceBook (see cached link, original site seems to have been pulled) with online agency McCann Digital.

Click on the “Read the rest of this entry” link below for more.

While Bacardi and McCann Digital seem to have pulled their sites on the Web and FaceBook for now, you can still see the Google Cache of this utterly disgusting attempt at attracting customers. Maybe the Israelis have a strange sense of humor about these sort of things, but I find the campaign utterly degrading towards women, as the premise is that in order to make yourself look good this summer, you should find yourself an ugly girlfriend. The interactive, flash based web site features four ugly girlfriends, “Ugly Girlfriend for the Beach”, “Ugly Girlfriend for the Mall”, “Ugly Girlfriend for a BBQ”, “Ugly Girlfriend for a Pool Party”, all of which portray women in the most unflattering way.

Bacardi, I’m not sure the last time you checked, but in your largest constituency, Puerto Rico, where most of your product is produced for the North American market, most women don’t fit the ultra-thin, supermodel archetype. They’re chunky. And I like them that way. And I’m guessing your insensitive advertisements wouldn’t go over real well over there.

[EDIT: Bacardi, in official response (see talkbacks) is claiming that the advertisement in question ran for two months in 2008, and does not support the views of the local affiliate that produced it. That’s fine and dandy, but why wait so long to pull the site?]

I’m not going to go into depth on how stupid this ad campaign was, because other bloggers have done a much better job than I have in expressing their anger at this company. Instead, when I get angry at a major corporation for unbelievably stupid marketing decisions such as this, I prefer to vote with my wallet.

Being something of a rum enthusiast myself, and having a collection of over 50 different kinds from all parts of the world, I’ve decided to provide a list of Bacardi alternatives so that you can make your rum drinks this summer without having to support a bunch of misogynistic, insensitive, callous jackasses.

Don Q Rum, produced by Serrales, the second largest spirits company in Puerto Rico, is a perfect analogue and swap-in replacement to Bacardi. Like Bacardi, it has the distinction of being inexpensive and easy to find at just about any liquor store, and it comes in both clear (Cristal) and dark (Anejo) forms as well as Lemon, Mojito and Passion Fruit versions. Don Q is also the preferred mixing rum of most Puerto Ricans, as it is generally less expensive than Bacardi. Serrales is also the same company that makes Captain Morgan and Palo Viejo.

While DonQ Cristal will easily sub in for Bacardi Superior/Carta Blanca, for mixing rum and Cokes for a large party, or for Pina Coladas, my workhorse Dark Rum vote has to go to Brugal Anejo, from the Dominican Republic. While primarily popular among Domican Americans, Brugal is easily found in just about any liquor store in the United States. The White variety is also very good, but harder to find.

For flavored rums, look no further than the United States Virgin Islands own Cruzan Rum Distillery, which makes a large selection of high quality fruit infused rums. Among my favorites are their Guava, Junkanu (Citrus) and Pineapple. Cruzan also makes some premium aged rums as well, such as their Estate Diamond and Single Barrel which have won a number of tasting awards. Every rum I have ever tasted from Cruzan is top quality, so if you can find it in your local liquor store, by all means grab it up.

When it comes to sipping rums straight over ice, I have a number of favorites, each of which has their own special characteristic flavor.  Ron Del Barrilito, from Puerto Rico’s tiny Edmundo Fernandez distillery, has good distribution in the United States, and is a very high quality rum enjoyed by many Puerto Ricans for after-meal festivities.  Barrilito is such good stuff that I’ve been known to buy entire cases of it for gifts when I come back from trips to Puerto Rico. Edmundo Fernandez only makes two Barrilito rums — the Two Star, which is aged for at least 3 years in bourbon barrels, which is also good for mixing, and the Three Star, which is a blend of rums 6 to 10 years old.  The 3-star tastes best over ice.

While not currently available in the United States due to trade embargo, I’m also partial to the Havana Club 5 and 7 year olds, from Cuba, which can be easily purchased in Canada as well as most parts of Europe through any store which carries Pernod-Ricard products. For a similar tasting Cuban-style rum that is distributed in the United States, the Miami-headquartered and Cuban-American owned Matusalem makes really four really nice rums — a white, gold, 7-year old and a 15-year-old Solera (my fave) from the Dominican Republic.

For a really different rum experience, have a look at Barbancourt from Haiti, which has a characteristically smoky and complex flavor due to its unique blend of distilled aged sugar cane juice, sugar syrup and molasses rather than just molasses like industrial rums from DonQ or Bacardi. Barbancourt is offered 3-star (4 years old), 5-Star (8 years old) and Reserve du Domaine (15 years) versions. My favorite, naturally, is the 15-year, which like the Barrilito should be reserved for drinking straight over ice, although I admit it makes a hell of a Rum and Coke Zero. With a glass of Barbancourt over ice, you too can feel like a Papa Doc or Baby Doc from the privacy of your own home.

For super special rum drinking with your closest friends, such as appreciating a fine cigar, pick yourself up a bottle of Ron Zacapa Centenario Reserva, a blend of 6 to 23-year-old rums from Guatemala. Up until recently, this ultra-super-premium aged rum had only limited distribution in the United States, but now it should be much easier to find. This rum should really be served neat, like a cognac, in a brandy snifter, and tastes better when warmed by the heat of your palm.

Also See: Ed Hamilton’s Ministry of Rum Web Site

With the information I’ve armed you with, you’ll have no need for Bacardi this summer or any other time of the year. What are your favorite Rum Drinks? Talk Back and Let Me Know.

Jason PerlowJason Perlow is a technologist with over two decades of experience integrating large heterogeneous multi-vendor computing environments in Fortune 500 companies. See his full profile and disclosure of his industry affiliations. Follow Jason Perlow and Tech Broiler on Twitter!


Miami Rum Renaissance

I was jetlagged and flu-ridden from my marathon through rumless Central Asia, but Rob Burr reports that.,

The Miami Rum Renaissance Festival was:
a great variety of rum, lots of rum enthusiasts, plenty of parties, great exposure throughout the media…

Our recent Rum Renaissance Festival in Miami Beach surpassed all expectations and served to reinforce our message that rum is enjoying a notable resurgence in popularity.

Here’s a short recap of the events that made Miami Rum Renaissance Festival 2009 a great success.

Attendance exceeded our goals. Our final tally was 576 tickets for the Grand Tasting Event, 292 VIPs and 98 media specialists. 212 upscale guests of the Shore Club Resort participated in the Grand Tasting event for a total of 1178 participants, along with 100 exhibitor personnel at the event.

Media coverage was extensive. Starting with two full pages in the Miami Herald on the cover of the lifestyle section, we also placed more than a dozen large print ads, ran dozens of television commercials, and produced 16 live television and radio interviews on morning shows across the country promoting Rum Renaissance and the booming surge in rum’s popularity.

Online presence was overwhelming. There were many dozens of blog entries, interactive contests and promotions — and email blasts to more than 30,000 targeted consumers. Rum bloggers came from as far away as London, Rome, Jamaica, California, New Orleans and New York. Local media was completely saturated with event coverage as the word spread throughout the social media networking community in South Florida.

VIPs were delighted. Several hundred very important persons came to Miami Rum Renaissance from all over the world to enjoy the myriad VIP Parties around town at some of the finest bars, restaurants and nightclubs in South Florida. Mixologists, bartenders, store owners, managers and buyers were among those discovering more than 100 fine cane spirit products at the show. The master blenders and distillers, the brand ambassadors, the judges and pundits rubbed shoulders with rum enthusiasts from near and far.

Rum variety was astounding. Spirits from virtually every rum producing country in the Western Hemisphere were savored — from the most notable birthplaces of classic cane spirits — inspired by their unique cultures, tropical locations and exotic influences.

The setting was ideal. The Shore Club Resort’s Red Room Garden, the Red Room Night Club and the poolside private bungalows provided rum companies with lush, tropical settings in which to display and serve their brands, the perfect context for reflecting the easy-going, fun-loving nature of our rum enthusiast lifestyle.

American Rums were well represented. Attendees were treated to some hard-to-find gems made in the United States. We’ll be keeping our eye on these up-and-coming brands produced by some very talented and passionate teams across the USA.

Truly, rum is enjoying a renaissance. More than one thousand people left the Rum Renaissance events with a new-found enthusiasm and understanding of the noble spirit of the new world. They are proclaiming their discovery and delight to their friends and family far and wide, as newly appointed rum ambassadors, set off on their own further discovery of the fascinating world of rums.

The Next Rum Renaissance is already in the planning stages for May 12-16, 2010. We’re working closely with our valued exhibitors and our partners around the globe to bring a greater spotlight on the emergence of fine quality rums — from the Caribbean and beyond — to the attention of consumers around the world.

We’ll keep you informed on this mailing list of our progress, as well as the many fine rum tasting events we host all year long here in South Florida.

Robert A. Burr
Gifted Rums Guide
Gifted Rums Tasting Events
Rum Renaissance Festival
office: 305-443-7973
iPhone: 305-439-1376

Rum Cements Success

Hey bar tender, this rum has concrete underpinnings but has a bright spark…

But still a worth enterprise for Mauritius, some of whose rums I have in my cellar!


MTMD Flexi-factory goes full swing
The Mon Trésor Mon Désert  flexi-factory is the first of its kind in the country and will simultaneously refine sugar, produce cement additives, agricultural rhum, electricity and manufacture bio-fuel.
The Prime Minister, Dr Navin Ramgoolam, applauded the opening of the MTMD flexi-factory and hoped that other sugar companies would follow suit.

He said that this was a landmark project marking an important milestone in the cane industry. “This ensures the long-term viability of the sector at a time when we are in the final year of the EU sugar preference agreement. My Government will ensure that cane cluster projects will come to fruition and we will not allow self-interested parties prevail over the national interest,” he said.

MTMD CEO Jacques D’Unienville stressed that the flexi-factory will cost Rs 11 billion once completed and added that he also looked forward to the launching of its wind farm project. “A 25 Mega watt wind farm in Britania will be completed by the end of 2010. The aim is to create greater wealth for a greater number of people,” he said.

MTMD handles1.5 billion tonnes of sugar per year representing 1/3 of the total output of the country.

Bacardi’s Stella David to Grant

What next, white whiskey?


UK: William Grant & Sons appoints Bacardi marketing chief as CEO

19 June 2009 | Source: editorial team

William Grant & Sons, the Scotch whisky group and owner of distribution business First Drinks, has appointed Bacardi‘s marketing head Stella David as its new CEO.

David, who will take up the role from 10 August, will replace Roland van Bommel, who decided late last year that he would step down after five years in the position, William Grant said today (19 June).

David is currently chief marketing officer at Bacardi, a job she has held for four years. At Bacardi, she has also been VP of global operations, MD of Asia Pacific and CEO of the UK and Dutch divisions.

William Grant chairman Peter Gordon said: “Whilst it is with regret that we see the departure of Roland, we would like to recognise his significant contribution in taking the company to a new level. We are very pleased to welcome Stella to join the board as our new chief executive as we continue our journey to grow the company.”

The firm did not say what van Bommel will go on to do.

Appleton Estate plugged

Jamaican Me Crazy: Appleton Estate Rum

By Whitney Roux in Booze Hound
Thursday, Jun. 18 2009 @ 12:16PM

Jamaica’s orange and vanilla scented Appleton Rum is the taste of smooth sophistication. Coming in on a wave from our friendly neighbors to the south, this sweet brand has flooded Miami hot spots like the Fontainebleau while making frequent trips into the mouth of this thirty Booze Hound, who very much approves of the amber elixir. So much so, that I invited the master blender from the Appleton distillery to the New Times office to give our staff a taste of paradise.

Jacob Katel
Since 1749 Appleton Estate Rum has been known as Jamaica’s finest legal import. Blended by master blender Joy Spence (the first female to ever earn that title) the rum is produced from Appleton’s own crop of sugar cane.

We first tried the Appleton Estate Reserve, which pairs nicely with muddled orange, or if you want to be less fancy, ginger-ale. Yet, if sipped neat it’s nothing short of a treat. The full bodied taste is approachable and playful yet serious. With hints of citrus and nutmeg, it becomes a drink far surpassing the lower more childish brand, Bacardi. This premium rum is a masterpiece of blending and taste. Try a glass of Appleton Reserve with a hot plate of spiced Jerk Chicken or pair with your favorite Kong Pao dish.

pouring rum.jpg
Jacob Katel
Master Blender, Joy Spence, showing Booze Hound how to enjoy a premium rum.

Next to tickle our pallet was the Appleton Estate Extra which is aged twelve years. This is a rum that “should never see a blender” according to Master Joyce. Pairing this blend with coconut or chocolate covered strawberries can only be described as orgasmic. The combo of the flavors feels like the warm sands of Jamaica with a complexity not found in any other rum. The Extra is also deliciously paired with blue cheese or smoked meat, so get creative.

Appleton also benefits the environment. Not only is this rum all natural, but because its by-products are high in potassium and other nutrients, Appleton recycles the offshoot by using them to irrigate the sugarcane fields. Which makes this boozer feel less like a hound when indulging in rum with good intent.

Pick up a bottle of the Appleton Estate Reserve valued at around $25. Or if you want to spoil yourself, try a bottle of the Extra which will set you back about $45.

Appleton Estate also offers a fun drink mixer via their website that matches the vibe of your night with the perfect cocktail.

So, grab an ocean view, cue up your favorite version of ‘One Love’ and develop a new found romance with rum. Cheers, mon.