A distilled controversy

Lowland Scots would not have been seen dead in a kilt until Walter Scott romanticised with all that Rob Roy stuff. And Rabbie Burns drank rum as well – Rumpundit.

Row breaks out over rum advert making fun of Scotsmen in kilts

Feb 7 2011 By Charlie Gall

A ROW has broken out over a booze advert that pokes fun at Scotsmen in kilts.

Angostura rum-makers in Trinidad and Tobago launched a bid to woo whisky drinkers with a series of ads showing a man in a kilt dancing a Highland Fling.

But he fails to impress a mini-skirted beauty in heels as the billboards proclaim: “In Scotland, men dance in skirts. In Trinidad, men dance with WOMEN in skirts.”

The campaign is Angostura’s bid to lure locals away from whisky.

But it has sparked an angry backlash from Scots around the world.

Hugh Statham, of Geoffrey Tailor Kiltmaker, fumed: “It’s misleading – a kilt is not a skirt. And people who refer to kilts as skirts are just being idiots.

“It’s a cheap jibe and disrespectful to Scotland.”

One angry expat in the Caribbean said: “They’re saying something against a people and a nation and that’s crossing a boundary.”

Another added: “People come from all over the world and they’re going to see this.”

Yesterday, Angostura spokesman Brian Woods defended the ads. He said: “They’re light-hearted and there was certainly no desire to cause offence.”

Campbell Evans, of the Scotch Whisky Association, shrugged off the row.

He said: “Scotsmen and Scotch whisky are both self-assured and that quality is recognised, sought after and appreciated around the world.”

Take Me To Cuba!

We keep talking at least I do about Rum and Tourism, looks like some people do it! Rumpundit.

Havana Club brings Latin spirit to UK travel retail

Published: 21/01/11

Source: ©The Moodie Report

By Matt Willey, Online Content Editor

UK. Rum brand Havana Club has launched its ‘Nothing Compares to Havana’ promotion across travel retail at UK airports this month. Throughout January, the spirit of the Cuban capital is being brought to life in Terminal 3 and T5 at London Heathrow and at Birmingham Airport.

Nothing Compares to Havana aims to highlight the informality, passion and generosity of Havana, which was captured in-store on 14 and 15 January with live Cuban music and salsa dancing at T5, said brand owner Pernod Ricard.

In addition, throughout January, brand ambassadors are sampling mojitos from the Havana Club Car bar at all three terminals, inviting consumers to learn how to make and taste the Cuban cocktail.

A Havana Club shopping bag is also being offered as a gwp with Havana Club 7yo and a Gilles Peterson New Cuba Sound CD with every purchase of Havana Club Añejo Reserva.

The spirit of the Cuban capital is being brought to life at London Heathrow and Birmingham airports as part of the month-long Havana Club campaign

To highlight the in-store activity, an invitation to the bar has been included on boarding cards that have been printed prior to arriving at London Heathrow. Passengers flying British Airways long-haul during January can also view a Nothing Compares to Havana 30-second TV advert during BBC World News from the on-demand service onboard.

Pernod Ricard Travel Retail Europe Marketing Director John Smailes said: “Nothing Compares to Havana is a refreshing campaign that reiterates Havana Club’s authentic Cuban heritage. We are thrilled the campaign is being launched to international travellers from the important UK market and believe the expressive and engaging theatre will drive trial, and the educational sampling will encourage people to trade up to the Havana Club premium range.”

Bright Day for Bundy Black Fans

Crowd braves rain for Bundy Black

13th December 2010


EAGER punters lined up overnight outside the Bundaberg Rum Bondstore to get their hands on a bottle of limited edition Bundaberg Black.

Distillery manager Anthony Mortimer welcomes local identity Barry Bogan to the bar where he eagerly pours out a glass of his new Bundaberg Black. Photo: Max Fleet/NewsMail
Max Fleet BUNRUM
Launch of Bundaberg Black
View Photo Gallery »

IT would have taken a lot to dampen spirits of those queuing outside the Bundaberg Rum Bondstore yesterday when eager punters lined up to get their hands on a bottle of limited edition Bundaberg Black.

Die-hard fans started lining up at the store at about midday on Saturday despite the doors not opening until 10am yesterday.

South Kolan woman Michelle Kelly, who was third in line, arrived at 1.30pm on Saturday.

“My son collects rum and I’m here for him for his Christmas present,” she said.

Ms Kelly said the rain did not deter anyone from the line overnight.

“It was fantastic, we had a game of cricket and made some great friends,” she said.

Ms Kelly was just one of the many customers who let out a whoop of joy once they got their hands on their precious bottle.

A heavy downpour of rain just minutes after the shop had opened did not deter those in line, who did not move, unwilling to give up their place in line.

Only 12,000 bottles of the 10-year-old rum will be sold.

The last release of Bundaberg Black was five years ago.

Ms Kelly said the rum would never be tasted but some customers were so eager for a taste they stopped at the bar for a drop.

Barry Bogan, who started lining up at about 6pm on Saturday, was among the first to try the rum.

Barbados, the place to spend November!

From the 19th to the 22nd November Barbados, the original home of Rum, is hosting two complementary festivals…either of which would be worth travelling there for, but together make it irresistible.  I was supposed to go with RUM XP squad of travelling judges to the Rum and Beer Festival but was diverted to elsewhere in the Caribbean. But my spirit will be with them! And I could not have stayed away from the Rum, Food and Wine competition.

Rum and Beer Festival

Rum, Food and Wine competition.

Appleton 30 hits UK

Appleton launches 30-year-old rum

| Print |
Written by Carol Emmas
Tuesday, 27 July 2010
Appleton Estate is launching a rare 30-year-old rum in the UK market that has a world wide distribution of less than 1500 bottles.

The Appleton Estate 30 Year Old Jamaica Rum will be available in luxury and boutique accounts.

Each bottle is packed in a burgundy foiled cylinder printed with a cork stopper and carries a hand-numbered certificate of authenticity.

Barnaby Rodgers, Appleton Estate brand manager UK, said with only 1,440 bottles in total available World-wide, high interest is expected amongst connoisseurs and collectors alike.
“This rum has a unique history – starting life in barrel at its Jamaica home, and spending 30 years resting and maturing in tropical paradise. It was hand blended to create a unique marque of which the youngest rum would be 30 years old when the ultimate time came for bottling.”

SF catches on to Agricoles

Paul Clarke, Special to The Chronicle

San Francisco Chronicle July 25, 2010 04:00 AM  Sunday, July 25, 2010

Lacy Atkins / The Chronicle

Rums made from fresh sugarcane will be featured at Bar Agricole, a SoMa bar and restaurant scheduled to open Aug. 15.

It’s hard to find the concepts of “fresh” and “seasonal” in the realm of booze itself. Most liquor is defined more by engineering and aging than by any nuances in the raw ingredients. But alcohol has a fly-in-amber capacity to capture a flavor and preserve it. Perhaps nowhere is this more apparent, or more increasingly popular, than in rums made from fresh sugarcane.

“Good spirits are reminiscent of that from which they’re made,” says Thad Vogler, a partner at Bar Agricole, a SoMa bar and restaurant scheduled to open Aug. 15 that shares its very name with this type of rum.

Vogler says he values rums – and other spirits – that maintain a flavorful link to their raw ingredients. “More and more you’re seeing people paying attention to the provenance of a spirit’s raw material. That’s the last ingredient in the cocktail renaissance.”

Rum generally is rising in popularity, and as more brands of cane-based rum have become available in recent years, its distinctive flavor has set cocktail shakers in motion. Though overshadowed by rums made from molasses, cane rum has sparked enough Bay Area interest that Alameda’s St. George Spirits is making its own cane rums in partnership with local bars. One of these, Agua Libre, was specially made for Bar Agricole and will premiere with the bar’s opening.

Welcome changes

These are welcome developments to cane rum’s longtime evangelists.

“This is a community of drinkers that appreciates bold and interesting flavors; it’s a natural next step to be discovering” cane rum, says Martin Cate, owner of Smuggler’s Cove.

Cate says the grassy, herbaceous flavors found in these rums give them a natural appeal for drinkers accustomed to the peppery spark of tequila or the subtle grainy flavor of scotch. “As a result, it’s easier to get people who are already into scotch and tequila to venture into rum,” he says.

More than 90 percent of rum is made from molasses, a byproduct of sugar processing. Cane-based rums, however, are distilled from the fermented juice of fresh-cut sugarcane (or, in some cases, a syrup prepared from this juice). French territories and former colonies including Martinique, Guadeloupe and Haiti produce some of the most prized cane rums, or rhum agricole. (There’s some debate among rum experts about whether Haitian rum is a true agricole.) But other regions, including Trinidad, Guatemala and, now, California, produce notable cane rums. Brazilian cachaça is likewise made from sugarcane juice or syrup, but different production methods make it a close though distinct relative.

Young cane rums have a crisp vegetal snap, with a peppery aroma similar to blanco tequila and a flavor that can be sharp, dry and grassy. With barrel aging, familiar notes of caramel and vanilla creep in, but aged cane rums maintain a botanical depth and ornate earthiness that keep them lively even after years in the barrel.

The most stringent rules regarding rhum agricole are in Martinique, which as a French territory maintains an Appellation d’Origine Controlee (AOC) designation similar to those applying to Champagne and Cognac.

Most distillers crush fresh-cut sugarcane immediately after the season’s harvest, then distill the rum at a low potency – often around 70 proof – which maintains more of the sugarcane’s alluring character (molasses rums are typically distilled at more than 90 proof). Some rum is sold after a brief rest, while the remainder is barrel-aged, often in casks made of French oak, which impart more gentle characteristics than the robust flavors from the more typical used bourbon casks.

Though there are excellent molasses-based rums, Vogler notes that cane rums have an aroma and flavor that owe more to the sugarcane itself than to the oak barrel in which it was aged. By maintaining this fragile link to raw ingredients, these rums flirt with the notion of terroir, a sometimes awkward concept in the realm of spirits.

“In a molasses-based rum, you have detritus from the industrial process in the material, whereas with a cane rum you have a true agricultural distillate – it comes from something living,” Vogler says.

And these rums have blossomed on the back bar in recent years. Around five years ago, the U.S. premiere of Martinique rums from Neisson and La Favorite prompted interest among bartenders. Enthusiasm has grown thanks to other agricoles such as Rhum Clement and Rhum J.M. Other intriguing cane rums include Depaz from Martinique, Barbancourt from Haiti, Batiste from St. Barts, and Duquesne, a Martinique rum that’s expected to be available this summer.

Contrast to molasses

And bartenders have been inspired by these rums’ contrapuntal flavor to the molasses-based standards. Bar Agricole will carry several Martinique rums, and the rum-oriented Smugglers Cove has more than 25 cane-based rums (including Eurydice, its own cane rum custom-made by St. George), utilized in drinks such as Three Dots and a Dash. In Los Angeles, Caña Rum Bar has around 20 cane rums, and at Painkiller, a recently opened tiki bar in New York, co-owner Giuseppe Gonzalez says he serves more rum agricole than any other bar in the city.

Gonzalez says cane rums have a leathery, medicinal edge that makes them particularly desirable in a complex-flavored drink.

“All the things that are character flaws in other spirits, in rum agricole it’s an attribute,” he says. “When you’re making a punch and you need something that adds character and another element you just can’t nail down, it’s perfect.”

That might explain the appeal that prompted the creation of the California version, which Bar Agricole will feature. In 2007, St. George Spirits began distilling Agua Libre rum from fresh sugarcane grown in Brawley (Imperial County), aging it for 2 1/2 years in French oak barrels. About half of the initial 760 bottles are allocated to Bar Agricole. The remainder will be sold around the Bay Area.

For distiller Lance Winters, a cane-based rum fits perfectly with St. George’s fresh-ingredient philosophy.

“I love to put a product in front of someone and say it’s a tropical drink made of pure California sunshine,” he says. “If you’ve ever spent a day lying in the grass, you know the smell.”

Agricole Presidente

Makes 1 drink

Thad Vogler at Bar Agricole remastered a Havana classic, swapping an earthy rhum agricole from Martinique for the lighter Cuban-style rum.

  • 1 1/2 ounces Neisson Blanc agricole rhum
  • 1/2 ounce Dolin Blanc vermouth (see Note)
  • 1 teaspoon Small Hands or other grenadine syrup
  • 1 teaspoon curacao liqueur
  • 2 dashes orange bitters
  • — Lemon twist, for garnish

Instructions: Combine all ingredients, except the garnish, in a mixing glass. Fill with ice. Stir well and strain into a chilled cocktail glass. Garnish with the lemon twist.

Note: Dolin Blanc is not the same as dry vermouth. Substitute another blanc or bianco vermouth as needed

Paul Clarke is a contributing editor at Imbibe magazine and publisher of the blog the Cocktail Chronicles. E-mail comments to wine@sfchronicle.com.

This article appeared on page KK – 1 of the San Francisco Chronicle

Read more: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/07/25/FDM21EGQOU.DTL#ixzz0ut6IBwNS

Burr, baby Burr, rum tastings!

Cartavio Rum Tasting
Thursday, August 12

at the Mai Kai Polynesian Restaurant

The Robs will be hosting a tasting event featuring outstanding rums from Peru. You’re invited to sample these rums with us at the Mai Kai on August 12.

The Cartavio line of rums is gaining much attention lately, winning awards and turning heads among rum enthusiasts. Be among the first to sample these outstanding products now available in South Florida.

Save The Date: Thursday, August 12, 6 to 8pm.

Join us for some fine cocktails designed by the Mai Kai bartenders, sip on some excellent luxury rums and enter your name in the contest to win a bottle of Cartavio XO rum.

Space is limited, so please RSVP online soon using the link below.


date    Thursday, August 12
time    6:00 to 8:00pm
location    Mai Kai Molokai Bar
address    3599 N. Federal Hwy
Ft. Lauderdale, FL
cost    $10
Drop us a line anytime. Let’s talk about rum!

Sandals Plays Footsie with El Dorado

Rum and tourism lime together. Shrewd move on both parts. Shame about Appleton.. Rumpundit.

Sandals strike rum deal with Demerara Distillers
Al Edwards
Jamaica Observer
Friday, July 23, 2010

SANDALS Resorts International, operators of the largest chain of luxury all-inclusive hotels in the Caribbean, has signed a deal with Demerara Distillers Limited to supply El Dorado aged rums to all its hotels across the region.
This new agreement signals the end of an over 20-year supply agreement with J Wray & Nephew, the producers of the world renown Appleton Rum.
Speaking to Caribbean Business Report from Kingston yesterday, the Chairman of Sandals Resorts International Gordon ‘Butch’ Stewart said: “We have had a phenomenal relationship with J Wray & Nephew for over twenty years, and over that period we have seen both our brands grow and prosper. Anybody anywhere in the world can tell you that Appleton is one of the finest rums in the world and a credit to Jamaica. It is one of our finest exports, and over the years many companies have coveted it. It will continue to prosper and go on to greater things.”
Vice-president International Marketing of Demerara Distillers, Komal Samaroo presents documents for CEO Sandals Resort International, Adam Stewart (centre) to sign at Sandals’ head office in Kingston on Tuesday. Making sure all goes well is Sandals Group Director, Corporate Communications, Rachel Mclarty.

Demerara Distillers is one of the oldest rum producers in the world and has been in existence for over 300 years. Hailing from Guyana it has an extensive range of aged rums to fit all categories. The El Dorado brand with its flagship 15-year-old rum was launched in 1992. The El Dorado brand continues to win acclaim and is heralded as one of the finest rums in the world. All its rums are made at the Diamond Distillery using Guyana’s famous Demerara sugar.
Demerara Distillers Vice-President for International Marketing, Komal Samaroo said: “Demerara Distillers Limited, takes special pleasure in this new relationship with Sandals. Our El Dorado range of aged Demerara rums has a history of delivering excellence and quality to the world for over three centuries. In more recent times, Sandals has similarly packaged the Caribbean experience and delivered it to a global market with equal excellence and quality. So here are two Caribbean companies geographically at the two ends of the region but sharing the same passion for delivering the best of the Caribbean to the world.”
CEO of Sandals Resorts International, Adam Stewart, said that with over 900,000 visitors a year, Sandals will be able to expose El Dorado Rums to a wide international market, giving them a taste of the Caribbean. He went on to say that it was the coming together of two great Caribbean companies and that Sandals has always sought to extend a welcoming hand to other Caribbean businesses in the true spirit of Caricom.
Speaking from the Jamaica Observer’s Food Awards held at Devon House last night, Adam Stewart said: “This partnership with Sandals Resorts International and Demerara Distillers Limited is both timely and symbolic of the members of the Caribbean Community shaking hands as neighbours and pulling the region closer together. I am thrilled about the prospects for growing our brands and building on our own track records of taking quality Caribbean products to the world.”