After a time of quietness…the Lost Spirits is back with a new expression of their Navy style rum, this time with a changed formula. It`s a refined version of the old one with the smoky notes turned down a bit in favor of more fruitiness and a great deal of wood notes. It`s also drier and more balanced with an abv of 122 proof or 61% instead of the old 68%.
But they are not only back with a new rum expression, there is more….back in California from Charleston they are now in the process of building a new distillery in LA. The new distillery being built is going to be much bigger and also fully automated. For those who haven`t read the story about the Lost Spirits and how they use the Thea One reactor to speed up the ageing process I recommend reading more about the tech details over at Cocktailwonk.
This is the mad scientist Willy Wonka booze factory…it´s also most likely the only distillery using antique furniture made from American chestnut. In the 1860`s chestnut was commonly used for barrels but it`s hard to find today and so they are stripping the varnish off with a saw and using the wood in the reactor.
So there`s a lot of work going on there now setting up the new distillery, I have added some pics at the bottom of this post. I asked if the old smoke spewing dragon pot still gonna be there and from what I understand it will but also new ones, with the same theme of course…
You can see the old dragon still in this video here by Bryan Davis who also built the still himself.
Lost Spirits also added new team partners to the team including military scientist Wynn Sanders and Theron Reiner from Rattleback. Because it´s not only rum that`s going to come out of the Thea One…but also peaty scotch whisky originating from Islay.
Small batches of whisky will be Thea aged using a variety of different woods and the outcome will be the new “Abomination” line, with each expression named after different chapters in H.G. Wells’ The Island of Doctor Moreau…
I have yet to taste their whiskies and I`m looking forward to try out their Abomination line, I wonder what it can do in cocktails? maybe there´s a secret weapon…
This picture gives me a bit of “Vampire Lestat feeling” …..
This is not your usual stuff!
The names of the first labels are as follows –
- Concerning the Beast Folk
- The Sayers of the Law
- The Crying of the Puma
So that`s what´s happening in short…not a dull moment there, more will come.
But let´s move on to the rum and the drinks!
I wish I still had some of the old navy style rum left to compare with but from what I remember, it did mix fine but was a bit too strong for me to sip neat and so I welcome the fine tuning and lower proof of this new version of the navy style rum.
In the nose I pick up sherry and prunes, wood, molasses and spices and then something “rooty”. The nose is quite heavy on the sherry I think.
In the mouth there´s a woody explosion at first, then comes the prunes and sherry again, with warm sharpness followed by a distinctive dryness. There´s lots of dark fruits and some spice and maybe a hint of banana.The finish is long with strong and a bit aggressive sherry wood notes.
My conclusion is that this version of their navy style rum is in better balance and cleaner in taste than the first one and it shines in cocktails. A strong rum that asks to be part of drinks that can tame it a little bit…so I threw together my Banana Boo Loo and then a version of a classic tiki drink, the Pearl Diver`s Punch, just making it a bit more lush – the secret with that drink is in the Pearl Diver´s Mix…and because I happened to have a bunch of blood oranges at home I decided to try it with some of my favorite mezcal just to see how it would do.
All the drinks turned out very tasty, especially the Banana Boo Loo which secret is fresh banana and fresh pineapple juice. There´s something about Lost Spirits rums and banana…
Banana Boo Loo
This recipe is for a 75 cl/25 oz goblet (IKEA) and so it´s a double drink!
4 oz fresh pineapple juice (or equal parts fresh pineapple chunks and bottled pineapple juice pre-blended and strained)
2 oz fresh lime juice
2 oz banana-demerara syrup* (or you can mix in Giffard Banane du Brésil into demerara syrup)
4 oz Lost Spirits 61 % Navy Style Rum
Put everything in the blender and blend with 1 cup of crushed ice at high speed for 5 sec. Pour unstrained into a hollowed out pineapple (or goblet) fill up with more crushed ice if needed.
As for the syrup – make a rich simple syrup (it takes 5-10 minutes) with 2:1 (or make a 1;1 syrup if you prefer a lighter one, but personally I prefer a more rich viscous syrupy syrup, it just add that mouth feel to the cocktail and richness) with dark demerara sugar and water and when the sugar is dissolved by heating it up, add banana chunks to it from one half fresh banana and mash it with a fork then take off from heat and leave to cool and set for a couple hours or overnight ( I did overnight, it deepens the flavor)
Blood of the She Creature
1 oz Lost Spirits 61% Navy Style Rum
1 oz Appleton Signature Blend (former VX)
1.5 oz fresh squeezed blood orange juice
0.75 oz fresh lime juice
0.25 oz Macadamia nut syrup (Giffard)
0.5 oz orgeat
Float Del Maguey Crema de Mezcal
Shake with ice, strain and serve in a chilled cocktail coupe with a large piece of cracked ice chunk. Garnish with 2 pineapple leaves and a dehydrated blood orange slice.
Royal Pearl Diver
0.75 oz Royal Pearl Diver’s Mix
0.75 oz fresh lime juice
1 oz fresh orange juice
1 oz passionfruit juice
1 oz Lost Spirits 61% Navy Style Rum
1 oz Demerara rum
1 cup crushed ice
Add everything to a blender and blend at high speed 5 sec. Pour unstrained into a goblet or tiki mug and garnish with speared lime peel and cherry, a tropical orchid and a paper umbrella.
Sweet and sour, spicy and strong, complex and velvety smooth…
Royal Pearl Diver’s Mix (enough for 4 drinks):
1 oz unsalted butter (or ghee, clarified)
1 oz honey (use liquid)
1 oz orgeat
1/2 tsp pimento dram
pinch cinnamon spice
Heat butter and honey to melt, mix in the orgeat, pimento dram and cinnamon, then set aside to cool to room temp.
The building of the distillery in pictures:
Here`s a few pictures of the new distillery to be, courtesy of Lost Spirits and Doc Fried:
The 61% Navy Style rum is available through KL Wines.
Here is something of interest….it was quite a while ago since I wrote about arrack spirits. I have always liked it as a cocktail ingredient since it adds a certain funk adding a specific edge to the drinks…and needless to say it suits tiki drinks very well.
The original word “araq” is Arabian and was associated with the distillation process when the knowledge of how to distill spirits spread in the Middle East and Asia during the 14th century and the term arrack was used for distilled spirits in general but “Batavia Arrack” is a term specifically for molasses based arrack distillate.
There are three completely different categories of Arrak:
Arak – from the Middle East, distilled from fermented grapes, licorice-flavored with anise seed.
Batavia Arrak – from Indonesia, distilled from fermented sugar cane and rice.
Coconut Arrak – from Sri Lanka, distilled from naturally fermented nectar of coconut flowers.
During the 18th century Arrak was used as a substitute for rum ratios for sailers in South East Asia by the British Royal Navy and Marco Polo mentioned Arrak in his 13th century diary Il Milione. Also Arrak was an ingredient in several recipes in Jerry Thomas original 1882 book The Bartender´s Guide. So it´s a very old spirit…
“By the Dutch” Batavia Arrack is a 48% abv distillate based on sugar-cane molasses produced on the island of Java, Indonesia with methods dating back to the 17th century. It’s comprised of a specific range of pot still distillates originating from the East Indies.
Local red rice is used in the fermentation process being added and mixed to the yeast before adding to the water and molasses and it`s this, which sets it apart from rum, although the base material is still molasses from sugar-cane. Distillation of Batavia Arrack is done with traditional old Chinese ancient copper pot stills and ageing is done in oak barrels up to 8 years and the result is rich and deep. The ageing and blending takes place in the Netherlands.
Some call it “Indonesian rum” due to the very similar process in the making and inclusion of molasses but personally i`d rather classify it as simply “Batavia Arrack” since the red rice is not part of rum making plus it adds a distinctive flavor to the product which also sets it apart.
As somebody living in Sweden I learnt early what Batavia Arrack was since it´s part of the Swedish Punsch which I use very occasionally as a cocktail ingredient. It`s also part of a type of punch-rolls and other chocolate candies that are very tasty. And also and this is very interesting, it´s also a part of the ingredients in the GunRoom Navy Rum made by Renbjer & Magnusson which I have reviewed earlier.
Some technical aspects:
Distilling process: 1. Fermentation of the wash from molasses (sugarcane by-product), water and added local red rice, in wooden vats up to ± 8% abv. 2. The ready wash is distilled in vintage Pot-stills up to ± 30% abv. 3. Second distillation in other pot-stills up to 60-65% abv. 4. Batavia Arrack has been stored and shipped to Amsterdam. 5. Batavia Arrack is matured in large oak casks in Amsterdam. 6. Batavia Arrack is blended according to an unique and secret recipe by the master blender and brought back to 48% abv.
Batavia was the name of the capital city of the Dutch East Indies, and corresponds to the present day city of Jakarta. The establishment of Batavia (Java Island) at the site of the razed city of Jayakarta by the Dutch in 1619 led to the Dutch colony that became modern Indonesia following World War II. Batavia became the center of the Dutch East India Company’s trading network in Asia.
Virtually all arrack exported to Europe arrived in Amsterdam or Rotterdam in wooden barrels or buts (563 liters). This would than be matured and blended to create an end product of consistent quality and flavor.
I find the taste of this Batavia Arrack to be very much like a shortly aged rum and it´s not harsh at all even though it got some fire and it also got quite a bit of “herbal” funk a la Smith & Cross style actually but it´s still has it´s own distinctive taste. It´s an interesting flavor that can be had on the rocks or in mixed drinks.
So with that it´s time to drink!
Witch Doctor (recipe by Geoffrey Wilson)
1 oz By the Dutch Batavia Arrak
1 oz Smith & Cross Jamaican rum
0.5 oz basil syrup
0.5 oz fresh lime juice
Top with soda
Basil for garnish cut in stripes (chiffonade)
Shake the ingredients together except the soda. Pour into a tall glass and top with soda, then add chiffonade basil for garnish and if you wish, a tropical orchid.
One thing this drink has is pronounced arrack and rum flavors and at the same time it´s refreshing due to the fresh lime, basil and soda. The drink is slightly earthy and herbal and it´s delicious.
And here´s a take on the Painkiller:
Batavia Pain Killer
4 oz fresh pineapple juice
1 oz orange juice
1 oz Coco Real or Lopez cream of coconut
1 oz By the Dutch Batavia Arrak
1 oz Pusser`s Rum
Shake with plenty of crushed ice and pour unstrained into a tall glass or tiki mug. Dust with nutmeg and garnish with pineapple leaves. And a float of Cruzan Blackstrap can only do good…..
Since there´s quite a bit of juice in this the arrack flavor is less pronounced but it´s there, mingling in the middle and the drink is quietly doing it`s job!
Final thoughts – I find this product to be as nice as I thought it would be, I love the funkiness it adds to cocktails and even though I haven`t made it on the rocks here i`m sure that tastes good too. I can recommend trying this out!
Elixir Tropical is a tropical cocktail created by Maurizio La Spina, made for the 2017 Bacardi Legacy Competition and the south European final will be held on the 27 and 28 February in Madrid.
The inspiration of the cocktail comes from one simply question : What really is a“tropical cocktail”? – it would be an elixir with the power to bring your mind to a tropical island. It is a celebration of the great golden age of Cuban cocktails and a tribute for the keystone of tropical mixology “the Daiquiri”.
Maurizio La Spina is a bartender / Italian entrepreneur, born in 1984 in Naples, one of the most famous cities in the world for the hospitality and the food, he studied economics and interior design and in the meantime to fund his studies began working in the bar of a beach, and there he fell in love with bartending, public relations and tropical cocktails.
So he decided to leave his studies to devote himself full time to the art of bartending and then began to study, train and work in the best cocktail bar in his city and eventually much of Italy, from in the “S’Move cocktail bar” of Naples up to the “Billionaire” in Sardinia.
During a seminar on Tiki Culture with Daniele Dalla Pola Maurizio literally received an illumination and decided to get deeper into tropical and tiki drink mixing and created a project called “The Marama Project” that still unites many bartenders and Italian artists in dedicated events and also to the tropical tiki idea and creates its own Tiki mug-line with Neapolitan artist /ceramist Catherine Cioce who has since founded a small company with handmade production of Tiki mugs called “Maka Tiki“.
A few weeks ago Maurizio managed to pass the semi-finals of the National Bacardi Global Legacy Cocktail competition in 2017, and February 27 will be in Madrid for the southern Europe final with his drink called “Elixir Tropical” which is a tribute to the Most Holy Trinity, the “Daiquiri “- keystone of the whole tropical mixing and a celebration of the great golden age of Cuba.
Today he works in his training school for bartender’s in Naples as a teacher and continues to study rum and tropical and tiki drinks.
It was through the gorgeous tiki mugs from the “Marama project” that I came in contact with Maurizio, I fell in love with the distinct style and design of these tiki mugs with all the details they have, and more of these mugs will come up on this blog later.
Here´s the recipe of the Elixir Tropical:
60 ml Bacardi carta blanca
20 ml fresh lime juice
20 ml orgeat syrup
7,5 ml Luxardo Maraschino Liquor
2 mint leaves
3 dashes Angostura bitters
Shake and strain into a cocktail coupe and dust some fresh nutmeg on top.
I keep my thumbs for Maurizio in the Bacardi Legacy!
This is like a candy-bag for spirited grown ups!
Do you want to know about FINE drinking and lifestyles? there´s a new bar magazine coming out of Athens, it´s called Fine Drinking and it takes you on a very interesting journey in the spirited world…
When I got these magazines I was pleasantly surprised….the mag is like a book! it´s really thick and the quality is superb both in the design, layout and content. The layout I think very well reflects the playful style of where it comes from….it´s very much “Baba au Rum“! It`s a quarterly printed edition about cocktail and bar culture as well as travelling. There´s also other reviews made of this fine magazine, for example on “Adventures of the Barstalker” which is a very fun and informative blog to read!
Fine Drinking is also a coffee table publication with high-end aestetics and timeless texts in both english and greek, a magazine that reserach and present an exciting international bar and drinking industry and culture and the type of publication you will want to save and keep. The brain behind it is Thanos Prunarus, a bartender since 18 years and the owner of the famous Baba au Rum bar in Athens and author of the bar and cocktail book “handcrafted”.
If you have been to Baba au Rum you will feel very familiar with the style of this magazine since it has the “Baba” look and feel to it despite the many different contributors from various places, because some places just happens to have that special feel about them that makes you feel at home right away and Baba au Rum is one of those places, it got some “magic” to it…and that is transformed also into this magazine in some way…maybe it´s the playful desgin…?
Or maybe because it`s informative, fun and entertaing as well as very varied because the topics talks about a lot of different things like the bar scenes in various places (like Oslo for example in an article writtten by Thanos Prunarus and Alexandra Barstalker) to “The mystery of cocktail bitters”and how to make Baba au Rum`s own Bergamot bitters (by Thanos) to “The Peruvain bark that conquered Europe” (by Francois Monti) and “From the West Indies to the World” (by Nikos Arvanitis) just to name a very few….
I also feel very honored to see my own article about the colorful history of the tiki drink Chief Lapu Lapu in issue no 2, as well as getting my contribution the “Mariner Daiquiri” for the Baba au Rum`s International Daiquiri Challenge 2016 among the ten finalists, published in issue no 1.
So far there`s two issues published and you can find them in various places and bars and events in Europe – for example even the central train station here in Stockholm has it! but if you can`t find it you can write to firstname.lastname@example.org and subscribe.
I myself not going to miss any issues of it! I also believe the Fine Drinking can become a collectors item with time….because it´s very original and beautiful! something to kick back with on the sofa with a daiquiri in hand…or bring along on a trip maybe? and it sure does has it place on your coffee table or bar!
Because FINE Drinking is….
And more cocktails!!
Update – no 3 is out now!
Subscribe – email@example.com
One more left to complete the title – FINE 🙂
The rum genie in a bottle!
And finally….finally the holy grail (or one of the grails) and wet dream of rum landed in my hands…..the Skeldon. The true genie in a bottle that can make magic is not a genie….it´s a rum!
The 1973 Skeldon, is a 32 year old rum from Guyana (abv 60.5%) by the independent bottler Velier and which over the years has earned a cult status among rum connaisseurs and collectors. Unavailable nowadays as far as I know unless you are lucky to score a sample somewhere or even a big bottle maybe, if your pocket is as deep as this rum…..
On the back of the label it says “aged 32 years in tropical weather” “Produced 544 bottles”. The angels share (the contents in the barrel evaporating over time) which concentrates the flavors, color and viscosity, must be something like 75-80%.
It´s a very long time I have wanted to try the Skeldon 73 and 78 (years) and finally my turn has come to be able to try the 1973 expression. I have a firm belief that the good rums sooner or later eventually comes to those who truly appreciates them……This little sample is to me as precious a treasure as a treasure box in all it`s glory…and this might be Luca´s very best rum ever. My mind goes to the best I know of and have tried of the rums from Velier, the UF30E – which I find incredible, will this one be as good or better or can they even compare? I`m sure not….they gotta be very different rums.
I take a look at the little sample bottle…the rum in there has a dark brownish color with hues of deep red…yes red, a pronounced dark deep red…and when I take pics of it in the glass it shows even purple hues…like a dark red purplish tinted wine…amazing.
The history of this rum goes back to the Skeldon sugar plantation which was established between 1802 – 1834 by William Ross on the far east part of Guyana, or more exactly, on the west bank of the Corentyne river, near the border of Suriname. From what I read on the pictures of the labels both the 73 and 78 was distilled in a coffey still in 1973 and bottled in 2005, so makes 32 long tropical years – but exactly where it was distilled I´m not sure…..since the Skeldon facility closed down in 1960. But during the last decade stills have been moved from one distillery to another and most likely the Skeldon still and it`s marques were moved to Uitvlught.
Ah… some of the mysteries of the old Guyana sugar plantations and their stills…will we ever know? I think not…and maybe that’s the best because when the magic is gone it´s gone…so let it remain…
And in true “Gargano manner”, Luca Gargano found the last barrels of it…(4 barrels!) – just like he found all those forgotten Caroni barrels in a warehouse at the defunct distillery on Trinidad …. and the 1980 Damoiseau…which was considered to not be “any good” since it contained a bit of molasses….(or it was rejected by the AOC) but Luca sensing a hidden gem bought almost the entire stock and and in 2002 released it at cask strength and that my friends was the beginning of the Velier era. Damosieu held back some of that rum which they released later at the same strength, probably taking notice Luca was on to something.
Luca is like the ultimate “rum finder” in the rum world…it seems that he just knows where the precious stuff is….and he transforms them into true gems of pure rums, all tropically aged and very unique, every expression is a one of a kind. When these rums are gone it`s an era that will be over.
That said, luckily for us, there`s also new rums in the making, for example the very interesting and unique Clairin rums from Haiti issued by Velier and the fabulous pure single rums from Habitation Velier which is a collaboration between Luca Gargano and the best producers of pot still rums. Also the Foursquare distillery has come out with some remarkable rums in collaboration with Velier like the single blend “Foursquare 2006” (a blend of pot still rum and twin column Coffey still rum from one distillery) – which sold out within just a few hours after it´s release….yeah….to some sort of collective chock among serious rum enthusiasts making it´s ripples through social media, it was just gone – and nope this girl didn`t score a bottle…but I scored a sample.
But back to the legendary old Skeldon…
So in an attempt to describe the taste notes of this rum from my notes made on an envelope as they came paired with the notes I got when I re-tasted it a few days later:
Nose – first hint – I first got something medical in my nose which gave way to liqorice…followed by musky dark prunes and black fruits, burnt molasses, leather, cocoa and tar…then mature tropical fruits, hint of banana peel, old wood, whiffs of caramel and slight hints of dark dark coffee…it´s a “dark” rum and I`m not talking about the color now but dark fruits and dark “stuff” and the nose is very very deep…
Taste – Hands down unbelievable, an explosion of flavors going out in all directions, but it`s balanced, complex and multi layered, so several tastings is needed. There´s charred wood, mashed tropical fruits, prunes and dark plums…liqorice, tobacco, tar and leather, black cherries…absolutely incredible and so deep and rich and full! It has kick but no burn…there is nothing that is unpleasant, nothing at all, it´s like a fine orchestra handling even the wildest and heaviest notes in full balance with both elegance, attitude and originality, it´s that exquisite.
It´s a heavy rum and strong, but the high proof is not difficult to handle.
Finsh – One thing surprised me, the long finish! it´s epic….!!! After I took my first small sips I decided to check the clock and see how long the finish stayed. After 30 minutes I said to myself, ok, this is long….and I`m impressed….but my dinner was ready so I decided to cut it and have my meal. I could always take the time again at the next session. After the meal and a lot of water – hints of the aftertaste was STILL there! incredible! and that has never happened to me before.
I also decided to do a glass-smell-test, by leaving the tasting glass unwashed and see for how long the smell of the rum stayed in it…something only a geek would do…well, it`s been three days and the smell or shall we say fragrance? is still there but today all of a sudden, I detect more buttery notes of caramel…
What a rum! it shows how a really excellent rum can be…and what the potential is…between two rums there can not only be “another world” it can truly be a whole other universe! in my opinion, this kind of rum can rival or equal anything of the best of anything in the spirits world. And the best thing is, there is nothing added to it, it`s just pure rum!
And last I want to thank the opportunity to officially thank my friend Lance for making it possible for me to try this wonder of a rum and also providing the pics of the big bottle and the pic of the back of the label. I want to add that he has what to me is the very best of all rum blogs, the “Lone Caner” containing an incredible amount of excellent reviews.
Another excellent source which is the most complete and in-detail writing on the history of the rums, sugar plantations and stills of Guyana where I have found lots of valuable information is the Barrel Aged Mind.
“The first Lady Drink competition took place in 1996 in Perugia. It is still a unique competition as in any other countries, until nowadays, there isn`t an event like this” – These are the words of the founder of the event, Danilo Bellucci. In the past 20 years he has been taking care of the organization and the selection of the competitors.
In the past years Lady Drink aimed to reward the excellences in the bartending world. More and more often in Cocktail bars, we find numerous barladies and professionals constantly increasing along with creativity. That’s why every year a bigger and bigger number of bar ladies not only decide to dedicate their passion to study and improve themselves but send their recipes to the Lady Drink competition who is meeting a rising challenge in selecting what they believe are the most innovative ones.
The Lady Drink is the most important European competition for Bar Ladies and celebrated it´s 20th year Anniversary this year at the competition at Excelsior Palace Hotel in Rapallo, Italy on oct 17.
Rapallo is a charming little town near Portofino on the north-west coast of Italy. The Excelsior Palace Hotel offers some of the best views you can imagine…you have the whole sea right in front of your balcony!
Before the competition started we had a half day off and went on a tour to Portofino and had coffee at a little cafè in the harbour right at the water´s edge and all the boats, and we took a steep walk up to the church on top to see all the stunning views of the sea and the cliffs from two sides and to do some souvenir shopping on the way. The Portofino area is just stunning with amazing views around every corner you turn and I can really recommend a trip there.
Back at the hotel, it was time for lunch and then getting ready for the competition which also had masterclasses by the sponsoring brands. In the competition were 40 contestants that had 7 minutes each to create 3 each of their cocktails…which then was presented to us at the judging table to evaluate until there were only two contestants left.
It was so fun to see so much creativity and to try their cocktails from which only one could be the winner…it`s not easy to beat 39 others and there were more than one great cocktail in the bunch! …so not so easy to judge either. There´s many aspects to look at and think about and at the same time you cannot be too slow because the cocktails keep coming!
I saw so many creative presentations but the taste and the overall impression also has to live up to the beautiful presentation…and I think the winner lived up to all aspects of a great tasty cocktail without beeing too sweet or too anything! it was just perfect balance and innovative beautiful garnish fit for the cocktail and the theme.
L’ American è Don Raffaè
Here`s the winning cocktail created by Bello Ilaria (Bar Talea di Tor Vaianica (RM)
The text on the note in Italian is the quote from a song by De André, that says “you like Campari or want the coffee”? They are 2 of the ingredients of the drink and the title of the song la Don Raffaè. The quote on the note makes the whole drink theme with how it tasted even better! just excellent! and very creative!
L’ American è Don Raffaè
2cl Red Vermouth Carlo Alberto
2cl bitter Campari
1cl China Martini
1,5cl Patron XO Caffè
O,5 Bitter Cioccolato (Bittermen`s Xocolatl Mole)
Congratualtions to the winner! and cheers to all the contestants! Here`s a little picture parade of the contest, the hotel and beautiful Portofino:
Excelsior Palace Hotel, Rapallo
The view from the terrace at the beautiful Excelsior Palace Hotel where the contest was held.
This hotel was built in 1901.
From my balcony…
The Lady Drink Competition:
Stage is ready for the contestants…
And so are we…(me on the right and on the left, Laura Marnich (Zuma bar, Dubai) the third judge, Elizaveta Evdokimova (Moscow) is unf missing in this picture)
Getting ready to work…
And it`s on!
And the drinks start coming in, so much creativity!
So many beautiful drinks!
Speaker and co-organizer of the contest, Gianni Merenda and one of the ladies preparing her three cocktails.
And in the end…the two finalists….out of 40 cocktails, where the L’ American è Don Raffaè won…
The winner, Bello Ilaria with the founder of the event (on the right) Danilo Bellucci.
The harbour in Portofino
They say the emerald waters in this area comers from the deep cliffs underwater creating layers of light…
This is so mediterranian….
Portofino seen from the church on top.
Wild cliffs and sea on the other side.
And last…yet another view from the hotel in Rapallo, sunrise on the last day and time to leave this beautiful place. Thank you Lady Drink and Italy for having me! hope to come back.
It was a very long time ago I wrote about gin even though i`ve used it here and there in my tiki cocktails but it`s rare, so it´s time for some tiki libations again that contains gin….and the gin I pick for this post is Martin Miller`s.
When i first tasted Martin Miller´s gin years ago I found it had a special flavor and I really like it, it has a smooth and a bit earthy-bitter juniper flavour paired with an overall pleasant spicinress and slightly bright citrus and herbal flavours in between.
This is the gin that uses pure soft glacier water from Iceland because this water is said to be cleaner, softer and full of life force. I find that pretty amazing that they actually ship the gin all the way to Iceland! There its blended with more neutral spirit and glacier water, then its shipped away again. There´s no doubt that this is very soft clean water.
As for steeping the herbs and spices the old traditional methods are used where the botanicals are steeped overnight in spirit and hot water and this gentle maceration is what is needed to create a premium gin.The dried citrus peels are also separately distilled in order to achieve a brighter citrus flavour.
The dried bitter seville orange rind is the most important botanical after juniper in gin making and personally I love the bright seville orange flavour – it has such a refreshing aromatic aroma.In Martin Miller`s gin lemon and lime rinds are also used.
These are the botanicals used as far as i know, surely there are some secrets too…
Juniper, seville orange, lime, lemon, coriander, angelica, liqorice root, cassia bark and to bind it all together and impart a floral aromatic flavour – Florentine iris.
The alcohol must be re-distilled and made from grains of the highest quality, there´s a lot of herbs, spices, roots and citrus peels involved which are picked from all over the globe and individually treated. The distillation is a whole process of its own. Martin Miller`s gin is distilled by a single pot still (as opposed to most gin`s using three pots) using only the heart of the distillate.This single pot still is called Angela and was made in 1904.
What I`m using here is Martin Miller`s traditional gin (40%) and the Westbourne Strength (45.2%) I like their freshness and that`s also why it´s one of my favorite gins, goes well in tiki drinks together with other rums and mixers.
As for gin in tiki drinks in general I think it can make really tasty tiki drinks and one of the tastiest I`ve had is the “Outcast of the islands“, a refreshing ice cone adorned libation which you can find at Jeff Berry`s Latitude 29, one of the best tiki bars on this planet.
0.5 oz fresh lemon juice
0.5 oz passionfruit syrup
0.25 oz falernum
0.25 oz orgeat
1 1/4 oz Martin Miller`s gin
Float Rational Spirits 141 Cuban or other good floating rum!
Put it all in a blender and blend until smooth with 8 oz crushed ice, pour unstrained into a suitable glass and fill up with more crushed ice if needed (originally it was a pilsner or other tall glass but I used a snifter….bec I love them! This is a take on the Saturn found in Jeff Berry`s Total Tiki App, the original drink was made by J “Popo” Galsini in 1967 and awarded Popo at that year`s IBA World Cocktail Championship in Majorca.
Pololu Nui – a little potent mix of Martin Miller`s Westbourne Strength Gin, Jamaican and overproof rums, fresh pineapple, Creme de Cacao, Coco Real and Curacao… spiced up with a heap of fragrant ground cinnamon….served in Jeff Berry`s Latitude 29 Coco mug! And while Ku from the Floating Rum Shack carrying a pineapple on his head is laughing i`m drinking!
The original Pololu was made by Dr Bamboo and was a take on the good ole Painkiller…The name Pololu Nui means “the big Pololu” in this case “big in proof” with Martin Miller`s Westbourne strength gin and the overproof rum float combo.
2 oz Martin Miller`s Westbourne Strength Gin
1 oz Appleton Extra Jamaican rum
2 oz fresh pineapple juice
0.5 oz Ferrand Dry Curacao
0.5 oz Creme de cacao
0.5 oz Coco Real Cream of Coconut or Lopez
1.25 oz fresh lime juice
Hamilton 151 rum to float
Shake everything except cinnamon with ice and strain into a glass or tiki mug.
Add a generous float Hamilton 151 on top and dust with a heap of cinnamon powder and garnish with something tropical.
I hope you like these drinks as much as I did!
Hailing from Sweden, the syrups by Gustav Almèn have now seen the light! the first two out is a orgeat and a grenadine and I can assure you these are very tasty and well made with all natural ingredients and no artifical things added.
Gustav started to make homemade syrups for drinks that they served in the bar that he worked it at the time, Papa Gede`s in Sydney. A bar which on their website says – Papa Gede’s bar is infused with the spirit of witch-doctor apothecary, home-made herbal elixirs, plenty of classic & tiki cocktails, a smorgasbord of absinthes traditionally served, great wine, funk, soul, reggae & rituals of relaxation.
Sounds like a quite ecclectic and creative environment to work at! And while working there Gustav made many different flavors like orgeat, grenadine, ginger & sugarcane, falernum…
One day a friend said to him that he should start selling syrups and the more he thought about it the more he realized that there were no companies in Sweden selling cocktail syrups. So during the last 6 months in Australia he started to experiment even more with different flavors and studied different kinds of sugar syrups.
Just in time when he was back in Sweden he felt that his syrups finally were as good as he wanted them to be and so it was then he decided to start his company – Alméns Syrups. His goal is to sell cocktail syrups to bars in Stockholm.
I have tried the homemade orgeat (which is made with real almonds) and grenadine and they are both very tasty! the only thing I could think of that would benefit by a change is the bottle desgn, it`s beautiful bottles, tall and elegant but not very practical in a bar 🙂
But the syrups are not yet out for sale so a few changes will most likely be made before the final product is out on the market.
Here are two drinks I have made, one with the orgeat infused with Kombu seaweed and one with grenadine.
Fire and Brimstone!
1 oz/30 ml aged Cuban style rum ( I used Rational Spirits 141 Cuban rum)
1 oz/30 ml Mezcal (I used Del Maguey Crema de Mezcal)
2 oz/60 ml fresh pineapple juice
0.5 oz/15 ml Almèns grenadine
0.75 oz/22.5 ml fresh lime juice
Hibiscus powder to rim the glass and top the ice
Rim half a snifter with hibiscus powder and half fill with crushed ice. Shake all ingredients with ice and strain into the snifter, add more crushed ice to fill and dust some hibiscus powder on top, garnish with a lime wedge.
0.75 oz fresh lime juice
0.5 oz kombu seaweed infused Almèns orgeat
1 oz aged Cuban style rum ( I used Rational Spirits 141 Cuban rum)
1 oz Mezcal ( I used Del Magey Vida)
1.5 oz fresh grapefruit juice (yellow)
1 small piece of kombu, lime wheel for garnish
Small pinch hibiscus powder
Shake all ingredients with ice and strain into a cocktail coupe with a cracked ice chunk.Garnish with kombu, limewheel and a pinch of hibiscus powder on top.
Infusing the orgeat – Add orgeat to a small pan ( I added a half cup, about 1.25 dl) or pot and add a piece of kombu seaweed (about 2 inches, 5cm long) you can brake it in two if you want and slightly heat up the mix, Then take off heat and leave to sit for a couple hours or overnight, taste to see until you find the flavor nice. It should add a bit of a sea-salty flavor to the orgeat.
I really like these syrups and have nothing more to say than I think it would be better with smaller more practical bottles 🙂 apart from that the syrups are very good, tastes wonderful!
When they are out for purchase I know I`ll buy them!
Rum Nation is a rum company based in Italy created by Fabio Rossi in 1999. Fabio travels around the Caribbean and Americas to find the best rums he can find and release in limited editions and has since it`s start been giving out a wide array of rum styles, with a particular focus to the differences between the various geographical countries of production, their unique qualities and aromas.
Now here is some really interesting rums coming out from Rum Nation – small batch rare rums from Guyana.
This reminds me a lot about the three single cask expressions that came from El Dorado a while ago, all high proof. These type of rums are to my belief increasingly popular and from how it looks to me, they sell fast despite the higher prices.
The first three cask strength bottlings are very small batch releases with each bottle individually numbered, detailing the cask numbers and the distillery of production.The bottles are also in new design but sort of still keeping the hallmark of Rum Nation but instead of the usual cork there is a glass stopper and a new tube for an elegant gift presentation.
These three bottles have some beautiful and funny labels with tropical animals on them, a sure thing to catch attention.I find them really cool. This first release of three bottlings is meant to give a first taste of many more to come.
Here are my thoughts on the three expressions:
Port Morant 1995/2016 at 57.7 %
The color of this 21 year old Port Mourant rum is a deep dark amber with some ruby red hints, beautiful. The nose is a typical “old” woody demerara smell mingled with tannins and ripe mashed tropical and dark fruits.
The mouth is spicy and woody, strong, heavy and dry. It`s a real ass-kicker! it`s made in the famous double wooden pot still and it`s a small batch of 170 bottles. A heavy and powerful demerara with a medium long and woody finish.
It`s a bottle packed with power and strength!
Diamond 2005/2016 58.6%
The Diamond is of more or less the same color as the Post Morant, just very slightly lighter. The nose is mild and fruity, creamy and sweet with a hint of spice. It doesn`t have any much at all of the typical heavy woody demerara nose, just a little undertone.
The taste is very aromatic and rich, with wood and tropical fruits, spice, raisin, prunes and it´s very flavorful, more than what the nose hints at. It has a little sharpness to it and a little grassy (?) hint or something I cannot really define what it is but the rum is lovely! It also has a long spicy finish. It`s probably the most interesting of the three. Small batch of 473 bottles were made.
Enmore 2002/2016 at 56.8%
The color of this rum is light yellowish straw and it was made in the famous Enmore wooden coffey still. It has a mild nose with fine fruity notes, lovely citrus, apricot, and tropical fruits.
The taste is dry and almost astringent, light wood, hints of anise, a bit peppery and estery and very aromatic. Love it! It has a long peppery and spicy finish. 442 bottles were made of this expression.
Final thoughts – It has been very enjoyable to try these out and I like them all, they are different from each other, with their own peculiar characters and each of them are very good rums indeed. When it comes to additives and added sugar and such I don`t pick up anything and I believe these are just pure rums and pure rums is what I prefer when I drink it neat.
And for those that doesn`t know, if there is any sugar in rum it has been added after distillation by the producer because rum – like all other distilled alcohols, does NOT contain sugar after distillation.
If I would pick one as a favorite it would be the old pungent Port Morant closely followed by the very interesting Diamond. But I would love to have all three of them.The only problem is that these kind of rums are very expensive so my advice when it comes to small batch and cask strength rums is try before you buy.
I hope to see more rums like these! Fabio Rossi have done a great job bringing out these three lovely rum expressions!
Here´s my older posts about rums from Rum Nation:
Rum Caroni 1998
Anniversary Edition 12 year Old Rum, Barbados.
Rum Nation Jamaica Pot Still Limited Edition White Rum
Launched by Global Rum Ambassador Ian Burrell, RumFest has become the main event of the rum calendar and the event’s 10th outing is set to be its strongest yet as it invites the nation to delve into the world of rum with over 400 rums from around the world and a myriad of exhibitors.
Seminars and workshops take place across the two days where brands, ambassadors and leading industry figures give an in-depth insight into the world of rum including rum and food pairings and the making of rums. Top blenders, mixologists and distillers will be on hand to teach ticket-holders the art of cocktail making as well as more ways to enjoy their favourite tipple. Highlights include a rare rum seminar with Ian Burrell himself, an Aroma Academy, a sit down with award-winning master distiller Richard Seale, chocolate and rum pairing plus an exciting look into the world of rum with author Dave Broom. Head to the RumFest website to book seminars in advance from September.
This year RumFest are going big on Sunday. Reggae Reggae Sauce’s Levi Roots will be taking over the main stage and sharing some of his incredible cooking secrets and bringing his newly open Caribbean Smokehouse restaurant to RumFest. Sunday’s RumFest will also team up with Sandals Resorts to offer the chance for two lucky ticket-holders to win an incredible seven day holiday to a Sandals Resort in the Caribbean to get even closer to rum’s roots. Rum & Roast will be introduced for Sunday ticket-holders, cooking up a Caribbean twist on the Sunday classic and VIPs will be treated to a roast option for their three course meal.
The Rum Auction sponsored by Christie’s returns to auction off yet more precious and rare rums for charity to the highest bidder while the action heats up with live stage demos showcasing rum pairings, cigar & rum pairing, cooking demos, cocktail competitions. On Saturday’s RumFest “the Indiana Jones of Tiki drinks” Beach Bum Berry will delve into the art of Tiki cocktail making. Rounding off each day, rum-lovers will be invited to party with RumFest for its famous carnival hour, celebrating the spirit of rum with live bands and dancers.
RumFest Founder and Global Rum Ambassador Ian Burrell is the leading name in rum. Dedicating his life to promoting rum and rum culture around the world, over the years Burrell has been recognised with a number of industry awards as well as regularly appearing as a rum expert at events and on television shows like Sunday Brunch, the Alan Titchmarsh Show and more.
Speaking about the 10th year, Ian Burrell says, “When we launched 10 years ago we could never have imagined how successful RumFest would become. For us rum has always been a way of life and we’re thrilled to still be spreading the word and celebrating the spirit a decade on. We’ve got something for everyone this year with even more rums, tastings and talks as we hope to make RumFest 2016 one to remember for rum-lovers up and down the country.”
RumFest takes place in London at the ILEC, 22nd to 23rd October 2016. Standard day tickets are now on sale from £39.50, which includes access to all areas of the the event and tastings from all exhibitors. VIP tickets are on sale from £69.50 and allow for early access of one hour ahead of standard ticket buyers along with a three course Caribbean lunch.
Golden Tot Tokens are £5 each and allow for additional access to the more premium rums on offer. One token can be exchanged for rum retailing £80 – £100 and more expensive rums will be available for additional tokens. For full information on RumFest and to buy tickets head to rumfest.co.uk.
TICKETS AVAILABLE FOR UK’S LARGEST CELEBRATION OF RUM CULTURE
Tickets are now on sale from £39.50, including a VIP package priced from £69.50 which includes fast track entry, goodie bag and a three course Caribbean lunch.
The Rum Experience is a concept created by Global Rum Ambassador and the Founder of The RumFest, Ian Burrell. Celebrating the resurgence of rum and rum culture around the world, The Rum Experience takes a contemporary approach to promoting the rum and sugarcane industries and Caribbean culture through a series of unique events, festival, rum tastings, pop-up experiences, food pairings and rum battles.
12pm – 6pm
22nd-23rd October 2016
ILEC Conference Centre
Ibis London Earls Court
47 Lillie Road
London SW6 1UD
Here you can read my earlier posts about my visits to the UK Rumfest from 2011-2015