St Aubin Reserve Rum from Mauritius

St Aubin Reserve rums

 

The name of St Aubin`s Reserve rums has been inspired by their oldest sugar cane field of the Saint Aubin plantation which produces a reddish sugarcane variety with distinctive flavours. The juice from the red cane is distilled in their copper column still and thus produces a lighter more delicate rum than the artisanal range of Saint Aubin 1819.

I find the difference between the Reserve rums and the artisanal rums to be huge. The Reserve rums are much more light and delicate with just a hint of that aromatic herbal grassiness you find typical in rhum agricole, while the artisanal 1819 range of rums are much more strong in flavor.

St Aubin Reserve White Rum

The nose is as expected very light, almost extremely light, there´s a very slight hint of sugarcane juice. The taste is very mild, aromatic and has a sparkling brilliance to it. It`s pleasant and easy to sip! I would describe the flavor as “light sugarcane juice”

St Aubin Reserve Rum Spiced

This is different…in the nose you get whiffs of orange peel and what i think it´s a hint of gingerbread cake. In the mouth the orange peel is there very strong with cinnamon and that hint of gingerbread as was in the nose. It`s a different spiced rum since it´s made with an agricole rum. I cannot detect much of the agricole grassy notes though.

Would be good in holiday drinks! but it can also be sipped with ice. I used a little bit of it in my Spiced Pago Pago and a small amount of this mixed with their white rum added a bit of spice to the drink.

St Aubin Reserve Rum Vanilla

I had to just compare this vanilla rum with the 1819 Artisanal vanilla rum. Starting with the nose, it`s very very light….just a whiff of vanilla and light caramel, fruity rather than spicy. In the mouth it becomes stronger but this one is much more light and delicate than it´s 1819 cousin and the grassy agricole flavors are toned down.

While the other one has an decidedly earthy character with strong notes of both vanilla, wood and grassiness this one is more fruity with caramel notes and just a slight hint of vanilla. It`s balanced and pleasant and can be used in a variety of cocktails or be enjoyed neat. Remember this rum is made with vanilla beans from their own plantation!

SPICED PAGO PAGO

Spiced Pago Pago 2

6-7 chunks of fresh pineapple, muddled

0.5 oz (15 ml) fresh lime juice

0.5 oz (15 ml) green Chartreuse

0.25 oz (7.5 ml) Creme de Cacao

1 oz (30 ml) St  Aubin Reserve White Rum

0.5 oz (15 ml)  St Aubin Reserve Rum Vanilla

0.5 oz (15 ml)  St Aubin Reserve Rum Spiced

Muddle the pineapple chunks in a shaker and add the rest of ingredients and shake with ice. Double strain into a tiki glass (or other fancy glass) filled with very cold cracked ice.

Garnish with pineapple slice, speared maraschino cherry and pineapple or other tropical leaf.

It´s a light and refreshing drink with herbal aromatics added from the Green Chartreuse.

If you would like this drink may also benefit from a float of overproof rum! (such as Lost Spirits 151 Cuban Inspired Rum which would go great with the St Aubin rums in this particular drink)

FINAL THOUGHTS:

Overall i think St Aubin makes pleasant and flavorful rums, also they are very versatile, they greet you with some bright Mauritian sunshine! they make good quality rums. I also like the little square shaped bottles!

Here is their website.

If you live in Europe you can find St Aubin rums at La Gourmandine Rhumière´s online store. and at Christian de Montaguère in Paris.

See other St. Aubin Reserve Spiced rum reviews on RumRatings

See other St. Aubin Reserve White rum reviews on RumRatings

See other St. Aubin Reserve Vanilla rum reviews on RumRatings

Lost Spirits Colonial American Inspired Rum – Big Bold Flavors!

LSColonial rum bottle 3

COLONIAL AMERICAN INSPIRED RUM 

The Lost Spirits Distillery have done it again! made a geeky rum that blew me away…this time it`s  a 62 % ABV monster with espresso coffee and sarsaparilla notes…

I read Cocktailwonk`s post earlier on this rum where i read the flavor description by Bryan –  “chocolate-dipped plums rolled in espresso powder.”  That made my mouth water….Now having tried it for myself i find that the description is quite on point.

This rum caught me by total surprise too…since i was expecting the Cuban Inspired Anejo Blanco rum to be launched and instead they launch this…albeit it´s a collaboration with Bounty Hunter Wine and Spirits in a very small batch – 225 bottles – and only sold at the Bounty Hunter thus only being available to people in the US and during a short time. It does have a different price tag than the other Lost Spirit rums, (a whopping $100 instead of  $45) due to the tiny production.

I see this rum as an indication of what`s to come because they are continuously developing their rums, experimenting with ways to improve them and reach new levels and what they are doing is total geekery. I wouldn`t be surprised if they come out with a couple more of these type of small batch rums and i`m very interested to see where their rum developments takes them.

I really like the Colonial Inspired rum, the dark coffee notes are subtle but noticeable. There`s also hints of wood, sarsaparilla  and vanilla in it. I like the fact that it`s made without any color or flavor additives, no extra sugar in this rum! just baking grade molasses, water and yeast culture.

The nose to me is tropical fruit, citrus peel and spices and in the mouth you get an initial burn, the rum packs a 62% punch after all, then mature tropical fruit notes, sugarcane, wood, sarsaparilla, dark plums and a hint of coffee.

It`s a strong dark rum and perfect for tiki drinks….just like the others they have made.

Also the label made by Bryan is truly stunning, and like the previous labels – really detailed and artistic, reflecting the flavor profile of the rum.

LSColonial rum drink label collage

LOST SPIRIT RUMS

There`s the Navy style with it`s rough smokiness, the Polynesian Inspired with it´s fruity pineapple notes and then the Grand Lady…. 151 Cuban which also had pineapple notes and rich vanilla and which I personally find to be very easy to sip…and that makes it a dangerous rum…I would suggest use 1 oz of it and 1 oz of another in a daiquiri for example and yeah occasionally go all 151 in and supercharge that lovely daiquiri bec they really gets good…

There was a post recently on the Tiki Central where the Lost Spirits rums were discussed and Bryan chimed in with an explanation about these rums and what he had in mind when creating them, a good read in my opinion and so therefore I forward it here for those who are interested:

To chime in and offer my own answer (which is actually a lot less important than yours). Most rum companies have been around for a long time. They don’t inherently create new products. They continue to make what they have always made and what their customers expect from them. There is nothing wrong with this. In fact when you have 100 employees to feed it’s essential to your survival and your community.

However, as a tiny new company (three people total) we have no such history. This freedom allows us to be super creative. Our engineering capability also lets us (to some extent) make what we can dream up. In fact we actually make the labels before we design the rum that goes in the bottle.

Short Summaries:

Navy Rum:
This was inspired by watching pirates of the Caribbean over and over again while asking ourselves the question: what would that rum in the movie taste like if it were a real thing. We engineered this one to have a significant wood smoke note to evoke the cannon fire and gun smoke with a tar esque quality reminiscent of wooden ships. Sort of an islay whiskey meets rum idea while still staying pretty close to classic navy rum.

Geeky summary: Phenolic & estery navy rum with the biggest semi-volatile (finish) profile in the industry – woot woot

Polynesian Rum:
Here we asked the question, if tiki was an actual place what would the rum taste like? We tried to make the chemical profile of the rum as close to that of a pineapple as possible. Tricky because we make rum not pineapples so it kept wanting to taste like rum not a pineapple.

Geeky summary: Heavy pot still rum with a big mid palette of carboxylic esters (fruity flavors) and minimal phenolic & semi-volatile influence. Designed to float on tiki drinks.

Cuban Inspired:
Here my dad was reminiscing about how good rum was when he was young (he is very old). So we wondered what the legendary cuban rum of 100 years ago was like. Since I don’t own any of that – I just let my imagination go. The idea here was to do a high rectification (read Spanish style rum) but in a pot still like they would have a LONG time ago. Then we designed the oak component to punch up the vanilla and accentuate the butterscotch notes of the white rum.

Geeky summary: Lighter base rum with a massive vanilla profile created from careful phenol management in the oak.

Colonial:
This one was a personal challenge. The commissioning party wanted a rum that could command the high price tag. For me this was the hardest project to date, because it meant it had to stand against my favorite rums (which are old).

So for this one I actually used a prototype of a set of new techniques that I have been working on in the shop for a long time. I actually had to file patents before I could sell the bottles or give the buyers samples. It was very kind of them to put that kind of faith in me.

Think of this one as a sneak preview of whats to come.

Geeky summary: Holy &@%t

Also here´s a link to a post by Cocktailwonk if you`re into the more technical details about this rum and I think it´s necessary to understand how this rum is made, so here is a link and one other to earlier posts and one new because this is not a rum made the conventional way, it´s just simply different and even though I`ve had no problems sipping their rums I do prefer to mix with them.

I made my version of two tiki drinks with it which turned out really good:

Magic of the Lost Spell

LSColonial Magic of the Lost Spell

This is a drink obviously (if you`re into tiki) inspired by the Black Magic and the Dark Magic drinks…the Dark Magic created by Colonel Tiki in 2010 was in turn inspired by Mai Kai`s Black Magic.

1 oz fresh lime juice
1 oz unsweetened pineapple juice
¼ oz dark muscovado syrup
¼ oz Passion Fruit Syrup
½ oz strong coffee like Kona, Blue Mountain or a Louisiana coffee like the Community Coffee dark roast (what i`m using)
2 oz Lost Spirits Colonial American Inspired Rum
1 dash Angostura bitters
8 drops (1/8th oz) Herbsaint

Blend ingredients with 8oz ice and pour into a crushed ice filled snifter and garnish with tropical orchids and leaves and 3 speared maraschino cherries.

As this rum is hard to get and if you can`t find it, sub with the Lost Spirits Navy style rum. The taste of the drink i found to be spicy and strong and “tiki” as in a dark mysterious tiki bar.

Let`s escape! lower the lights and set that drink on fire…..

LSColonial Magic of the Lost Spell 2

Lost Pilot

The next drink is my version of the Jet Pilot (Sippin`Safari) which was inspired by Don the beachcomber`s “Test Pilot” which was created during the mid century “golden age” of tiki drinks. There has been a number of drinks evolving from the original Test Pilot, like the Space Pilot, Astronaut, the Ace pilot and the Auto pilot 🙂

With this Lost Spirits rum here it becomes the Lost Pilot!

The big difference from the Jet and Test Pilots is that while they use multiple rums this uses only the Colonial and the reason i only use one rum in this drink is that i wanted to see how this bold flavorful rum would do all by itself in this drink.

Since i haven`t yet experimented with blending it with other rums i cannot say if that would make a tastier drink – and i certainly don`t try to duplicate the Mai Kai version (which btw contains four rums and some other things) and of course using several rums brings more depth but i do think that the rum is doing really well and that this version is tasty.

LSColonial rum Lost Pilot

1/2oz fresh lime juice
1/2oz grapefruit juice (yellow)
1/2oz cinnamon syrup
1/2oz falernum
2 oz Lost Spirits Colonial American Inspired Rum
1 dash Angostura bitters
6 drops Herbsaint or Pernod
4oz crushed ice

Throw everything into the blender, ice last. Flash-blend for less than 5 seconds. Pour into a glass or tiki mug filled with crushed ice. Garnish with a tropical orchid and leaf.

This is another strong and spicy tiki drink to help you escape into the eternal bliss of tropical fantasy island….

LSColonial rum Lost Pilot collage

This cool tiki mug is the result of a collaboration between the good folks at The Floating Rum Shack and Cheeky Tiki.

FINAL THOUGHTS:

I wish there was more made of the Colonial American Inspired Rum…..I like the full flavor, the in your face punch and the potent strength, coffee notes and all and wish it was more widely available…I count myself very lucky to have a bottle. I`m looking forward to see what they gonna make in the future.

If you happen to live in the US and can order from the Bounty Hunters Wine and Spirits you have a chance to get a bottle before they gone, only 225 bottles were made.

Flavorful, strong, and quite a different animal…and so well suited for the type of drinks I love the most…this is all about big, bold flavours.

LSColonial label back

TOTC 2014 – Tastings – Plantation Pineapple Rum, Appleton Rum Brunch and Bulleit New Fashioned!

Plantation Pineapple Rum L pic2

Pineapple Rum Stiggin’s Fancy – Picture Laura Godel

Plantation Rum in Shades of Dark, White and Pineapple!

I was waiting with great excitement for the tasting and launch of the Pineapple Rum Stiggin’s Fancy by Plantation Rum – which I need to make it clear right away, is NOT for sale…..because this rum was an experiment by Alexandre Gabriel and David Wondrich….to be launched and tasted at the Tales of the Cocktail….

Well….I was not disappointed, the rum was delicious! with a deep well matured and slightly smoky pineapple flavor in the background of Plantation rums original dark rum. And the bottle is beautiful!! I asked Alexandre what made the flavor so deep and he told me it”s coming from that the pineapple skin has been distilled – together with pineapple fruit, which also has been macerated.

For being just an experiment I think the outcome was really delicious and very interesting!

Plantation Pineapple tasting queue2

The queue….a nightmare for anyone with a hangover….luckily I was not…and don’t mind all the yellow hats….it’s a Tales thing….

Yep the queue to the tasting room was pure madness and the warm air stood still, but eventually we got in there….and deliciousness awaited…

Plantation pineapple tasting 2

Plantation rums, pineapple, white and dark as shots and in daiquiri cocktails…

Plantation Pineapple Rocky

Here served by Rocky – appropriately painted….I don’t know how he does it, but Rocky really is everywhere…

Plantation pineapple collage

Yours truly with pineapple rum in hand, Alexandre Gabriel – Cognac Ferrand proprietor and spirits mastermind – and more delicious pineapple rum!

Plantation pineapple DTO collage

The DTO – Daiquiri Time Out coin, a treasure/token that was handed out, and which a certain man did drop inside a cab and had the entire cab floor torn up to find it…wherewith the cab driver in utter amazement said that this gotta be a very valuable coin…..

But there’s more to the coin than just a token for the fun of it, according to what I’ve heard, navy officers carried a special coin. When drinking, everyone showed their crew coin. If one person did not have their coin, they had to buy a round of drinks. This gave value to the coin and the tradition.

Now I have one wish….that plantation rum makes more of this fine pineapple rum….I could make use of a bottle…launching a delicious rum like this only for the Tales is really a teaser…!

The Appleton Estate Jamaican Bartender’s Brunch – Rum, Reggae, Food, Sun and Fun!

Appleton brunch pool pic2

Oh my….this was a nice event! a yellow school bus fetching us up outside of Monteleone and serving cocktails on the way to the brunch filled with rum, reggae, Jamaican foods like jerked chicken, lots of fresh fruits and fresh cocktails, Jamaican fizzes, fixes & swizzles made with island flavors and fresh cane juice pressed on site.

And of course one of my favorite rums was there – the JWray overproof – paired with Sanpellegrino!! (to sub Ting) plus Aperol…all by the pool at the Country Club. Very very nice on a hot sunny summer day down here in New Orleans.

Appleton brunch 5 pic 2

Rum, fruits and fun in the sun!

Appleton Brunch collage 1

Of course some of the usual shady rum suspects were there….The first refreshment was freshly pressed sugarcane juice before continuing to the bar for rum punches and JWray….Appleton also treated us with large red Appleton bath towels and flip flops 🙂

Appleton Brunch collage 3

Well….I wouldn’t mind repeating this….that’s for sure. Just look at that pineapple!

Appleton Brunch collage 2

Or how about this….I dunno….can it get any better??

Appleton Brunch Collage

Jerked chicken, Coladas and sugarcane juice!

Appleton Brunch collage 4

And time for a JWray shot from the melon….Appleton Rum baby! Please come back next year….

And now to something totally different…..

Ruth’s Chris & Bulleit New Fashioned 1965-Style Luncheon

Bulleit New Fashioned 2 small pic

Bulleit Distilling Co needs no presentation….and this year they had a similar brunch as they did last year which then, was mint julep themed and absolutely fabulous! This years theme was the New Fashioned, a riff on the Old Fashioned…with Bulleit rye, Cherry Heering, orange rind, Italian Amarena cherry, Fee Brother’s black walnut and orange bitters.

The brunch was of course delicious…catered by Ruth’s Chris Steakhouse and if you haven’t tried their fantastic food it’s time you do if you have a chance. And the New Fashioned cocktail which will be served at Ruth’s Chris Steakhouse was very tasty and the garnish was so beautiful with a shiny black “filthy Amarena cherry” from Filthy Food Premium Drink Garnish, speared on to a dehydrated orange slice.

The wild Amarena cherries are slow cooked in copper pots to produce a wonderful all natural, dark red cherry with a sweet front and tart finish.

Bulleit New Fashioned 1

Hollis Bulleit, Helen Mackey, VP of Menu Strategy & Innovation for Ruth’s Chris Steak House and Tom Bulleit, founder of Bulleit Distilling Company presenting the event and their companies, while the crowd enjoyed an excellent luncheon.

Bulleit New Fashioned 3 food

The Crawfish Monica that was served was fantastic! and everything else too!

Bulleit New Fashioned ingredients2

The ingredients to make the New Fashioned….the only thing not in the picture is the jar of “Filthy Amarena Cherries”.

Bulleit 2

I get thirsty when I see this drink in the picture….and the cocktail WAS good! for people in the US – you can join Ruth” s Chris Steakhouse for a nationwide 5-course handcrafted cocktail dinner with the same menu across the US, participating restaurants and pricing vary, see more at Chris Ruth’s Steakhouse website.

Pictures Laura Godel

Next up….more tastings, parties, bars and restaurants…the last picture parade from the tales of the Cocktail 2014!

 

Cocktails with Rhums Arrangèes – Zwazo

Cocktails with Rhum Arrangé 2

More rhum arrangè cocktails!

So now i have got to try out two very nice rhum arrangèes made by Cèdric Brement and Benoit Bail, and since i wrote my reviews of Benoit´s exotic Zwazo ananas-vanille rhum arrangè and Cèd`s award winning Banane-Cacao, i feel i want to make more drinks with them and see what`s good – starting with the tropical Zwazo.

Even though the traditional way is mostly to drink these rhums neat since they contain so much flavor of their own, they are also used to make tropical punch style cocktails.

I don`t think they have been used very much in tiki style drinks….or have they? in any case it doesn`t hurt if i try right? i`m curious to see how they mix with other rums.

Don the Beachcomber was a master of creating balance with many exotic ingredients – and he was especially skillful when it came to the art of blending rums and so was the original Mai-Kai mixologist Mariano Licudine. One person today that i come to think about getting close in that direction is Martin Cate. (Smuggler´s Cove)

Starting with Zwazo ananas-vanille i needed to find drinks that had ingredients that would harmonize with the pineapple and agricole flavors of the rhum and then switch out the rums used in those drinks for the Zwazo and some other rums that i figured would go well with it.

Cocktails with Rhum Arrangé Book Potions

So i dived into the Bum`s new book the Potions…of the Caribbean for inspiration…and i sure found a lot.The book is filled with the one mouth watering drink after another (apart from all the interesting things there is to read in it) and the first drink that i decided to experiment with was the Siboney, which is a drink by Trader Vic circa 1950`s.

It`s basically a twist on the daiquiri with pineapple juice added and lemon instead of lime plus passionfruit syrup, mixed with Jamaican dark rum (but only 1 oz) I decided to simply just add 1 oz of Zwazo to give the drink more tropical depth.

And top it off with a generous float of something overproof…and my stomach feeling told me to grab my bottle of the Lost Spirits Polynesian Inspired rum.

The result was absolutely delicious! since the recipe called for dark Jamaican rum i took my Denizen Merchant`s Reserve which is a blend of plummer style pot still Jamaican rum and Rhum Grande Arome de la Martinique.

Now Rhum Grande Arome de la Martinique is not rhum agricole even if the name sounds like it – instead it´s molasses based rum.

The reason why it´s in the blend of the Denizen Merchant`s Reserve is that when they checked in with rum cocktail historians during the development process – they were told that Trader Vic likely blended this type of rum from Martinique with the 17 year Wray and Nephew in his original Mai Tai formula because it was cheapest rum available from Martinique at the time. 

Note, that it says “likely” so there´s no proof whether Vic used molasses based Martinique rum or rhum agricole in his blend with Jamaican rum in his Mai Tai`s when the 17 year Wray and Nephew rum was finished.

So here we got a rum that contains pot still Jamaican rum and a molasses based Martinique rhum, and then Zwazo – a rhum arrangè with pineapple and vanilla macerated in a rum base of 3 different rums from Martinique Trinidad and Guyana. 

And don`t forget the overproof Polynesian Inspired float…

It`s a lot of rums going on here…but to my joy the drink tasted fantastic, cool and refreshing yet with a strong rum bite. Deep flavor of mature tropical fruits, and then something “earthy”, maybe from the float of the Polynesian Inspired rum…I like the different layers in a tropical cocktail.

 Siboney – Swazo Style

Cocktails with Rhum Arrangé Siboney 5

1 oz dark Jamaican Rum
1 oz Zwazo
0.5 oz fresh lemon juice
0.5 oz unsweetened pineapple juice
0.5 oz passionfruit syrup
Float of Jamaican style overproof dark rum

Shake well with ice cubes and strain into a chilled cocktail glass rimmed with sugar. (if you like)

Now unfortunately, for the time being, Zwazo is only sold in Europe, locally in Luxembourg and then in Paris at Christian de Montaguère and it´s a small batch seasonal product – so if you cannot find it, my best advice would be to either try to find a pineapple-vanilla rhum arrangè from one of the French islands, such as Martinique (or a pineapple rhum arrangè paired with vanilla syrup) or make your own. (google how to make rhum arrangè, and there´s a great french site with a forum containing tons of recipes here)

Likewise when it comes to the Lost Spirits rums, they are only sold in the US but not Europe or elsewhere…so i would sub them with Smith and Cross mixed with Lemon Hart 151, to get that strong punchy flavor – even though the flavor will not be the same, but since Smith and Cross mixed with LH 151 is a great combo i believe it will still taste fantastic!

Next cocktail to play with was the Island of Martinique Cocktail, which is a Don Beach drink circa 1948. This drink is actually a tikified ti-punch…

It was described in Beachcomber´s 1948 menu as a drink with “Lusty Martinique rums aged in casks for 120 moons. Subtly combined with falernum, wild honey, Angostura bitters and Maui mountain limes”

How does that sound?? mouthwatering to me…

The original recipe which is found in the book Potions of the Caribbean was handed to the Bum by ex-Beachcomber bartender Tony Ramos.

Island of Martinique Cocktail – with a Pineapple Twist

Cocktails with Rhum Arrangé Island of Martinique Cocktail

1 oz rhum agricole vieux
1 oz Zwazo
0.5 oz fresh lime juice
0.5 oz falernum
0.25 oz honey-mix (equal parts honey and water, gently heat it up so the honey dissolves in the water, then cool to room temp)
Dash Angostura bitters
A handful (3 oz) crushed ice
Float Lost Spirits Navy Style Rum on top (or Lemon Hart 151)

Blend at high speed in a blender for 5 seconds, then strain into
a hollowed out pineapple and float the Navy style rum on top.

The drink tasted fruity and spicy, the flavor of fully matured tropical fruit from Zwazo came through and this drink was not as fruity and earthy as the first one but more mellow and spicy, with a kick from the float.

Now let`s dive deeper into this amazing book…

On page 164 i found the Voodoo Grog, a concoction created by Trader Vic, circa mid 1950`s. A drink containing equal parts lime, grapefruit and pimento.

First time i made it i was a bit overwhelmed by the pimento/allspice flavor so i took the Pimento dram down from 0.75 oz to 0.5 and it was better for my palate, but if you like a strong allspice flavor the 0.75 will be good.

Also it matters what brand of pimento dram/allspice dram you are using, the best i think are either homemade or St Elisabeth`s or Bitter Truth. For the moment i have St Elisabeth.

Voodoo Grog

Cocktails with Rhum Arrangé Voodoo Grog filt

1 oz Denizen Merchant`s Reserve Rum
1 oz Swazo
0.75 oz fresh lime juice
0.75 oz grapefruit juice (white)
0.75 oz honey
0.5 oz passion fruit syrup
1 egg white
Grated nutmeg
1 cup (8 oz) Crushed ice

Dissolve honey in lime juice and place this mixture plus the rest of ingredients except for nutmeg in a blender and blend for 20 seconds. Pour unstrained into a large snifter or tiki mug.

Dust with freshly ground nutmeg and garnish with mint and pineapple. (I also wrapped a pandan leaf around the glass)

Last cocktail is the quintessential rhum agricole drink…a ti-punch but with aged rhum agricole and therefore it´s called a punch vieux.

Petit Punch Vieux

Punch Vieux

1 oz Zwazo
1 oz rhum agricole vieux
0.5 oz sirop de canne
One half of a fresh lime

Cut the lime half in two and squeeze both edges into an old fashioned glass. Drop in the first spent wedge in the glass, then rub the rim of the glass with the other and then discard the second wedge. Add sirop, rums and ice and stir to chill. I also did rim the glass with brown sugar and added a sugarcane stick and roughly cut lime peel as garnish.

Rimming the glass with sugar and adding a lime peel is not traditional punch vieux but this is all about experiments!

Sirop de Canne is a thick, dark syrup made from a slow reduction of fresh sugar cane juice. Exported by brands such as Clèment, Dubois, Depaz, Dillon and La Mauny.

You can make a similar syrup by making a rich syrup (2:1 ratio sugar to water) with dark raw sugar.

Punch Vieux is always a nice treat as is the regular Ti-Punch…

Zwazo definitely mixes well in this style of tropical drinks, it gives a deep pineapple/tropical fruit flavor into the drinks which for tiki drinks fits so well into the flavor profile of a lot of them.

The aim with this particular post is to show that you can do a lot with rhum arrangè that goes beyond the traditional use…

Go and check out the Zwazo page on Facebook!

Denizen Merchant`s Reserve Rum

Denizen Merchants Reserve Rum

The first time encountered Denizen rum i was very pleased with it`s flavor, it was their white rum i tried and reviewed. Denizen rums are blends of rum from the Caribbean selected by master blenders in Amsterdam who have been handcrafting small-batch Caribbean style rums dating back to the early 1700s, when the Netherlands colonized much of the Caribbean.

Now Citizen Spirits have followed up with an aged rum that is a blend of aged plummer style pot still rum from Jamaica and also are component of Rhum Grande Arome from the Le Galion S.A.E.M distillery in Martinique.

60% of this rum has been aged 8 years in small used American oak bourbon barrels.  The Jamaican rums used in this blend come from Worthy Park, Hampden, New Yarmouth, and Clarendon. Most of the aged rum comes from Worthy Park Distillery.

The rums used in the blend were fermented using slow working yeasts in order to extend the fermentation time and allow the high ester flavor compounds to fully develop – a very important step in the rum making process.

One of the reasons they chosed to include the molasses based rhum grande arome in the blend and not the more traditional rhum agricole from Martinique is because when they checked in with rum cocktail historians during the development process – they were told that Trader Vic likely blended this type of rum from Martinique with the 17 year Wray and Nephew in his original Mai Tai formula because it was cheapest rum available from Martinique at the time.

Having learned this, they tried to come up with a historically accurate classic amber rum that is unapologetically funky and would have made Trader Vic proud. The fact that it has been aged 8 years also makes it a fine sipping rum despite it being slightly higher proof at 43% ABV.

Denizen Merchant’s Reserve should be available in the US early April. Citizen Spirits will launch it in New York City and San Francisco initially and then expand to additional markets.

So i go straight to the Mai Tai eh?

This is a rum which obviously is partly designed for making great Mai Tais but of course not only – but also to be sipped neat and make other cocktails with – and flavorless cocktails you won`t get with it.

What a shame i haven`t had any chance to try the old JWray 17 year….which is a long time dream of mine, so therefore i cannot compare with it, but i can compare with other Mai Tais i`ve had with great rums and see how this rum stand up in comparison and i have a feeling it will do very well.

Also the Denizen Merchant’s Reserve earned a score of 94 at the 2014 Ultimate Spirits Challenge and was recognized as a finalist. Scoring 94 points is equivalent to “Excellent and highly recommended”

Let´s taste it.

Nose – It`s a fruity nose with a bit of citrus and apricot, a hint of wood, very fresh.

Mouth – The same fruitness is there and it has a warm spicy finish. A hint of sugarcane, warm caramel, ripe tropical fruit, dried banana, apricot, wood.

My impression – This is a warm, funky and flavorful rum, not much alcohol burn, it´s smooth enough to sip and flavorful enough to mix tiki drinks with, at the same time it`s great for classic rum drinks as well. Fruity and spicy!

I bet it`s good to drizzle over ice cream too…or use in baked papaya with butter, vanilla and demerara sugar.

The first drink i wanted to make with this rum is the PYT swizzle from Rumba Seattle, (a bar and Caribbean restaurant in Seattle) and a place where they make some extraordinary cocktails, actually everything they make at that place looks tasty, i hope i can visit some day.

The PYT swizzle first catched my attention on instagram where i saw pictures of it after it won the Island Imbibe competition in august 2013. I thought it looked so tasty….so here`s a version of it with Denizen Merchant`s Reserve and again, i regret not having any mint!

PYT SWIZZLE

Denizen PYT swizzle

2.5 oz Denizen Merchant`s reserve rum

0.75 oz fresh lime juice

0.5 oz passionfruit syrup

0.25 oz falernum

Glass: Libbey Everest hi ball

Top with a heavy doze of angostura and peychaud`s bitters

Swizzle!

But mint or not, with this rum the swizzle turned out nice and spicy!

The next drink is the quintessential test cocktail when you wanna evaluate a rum in cocktails, due to it`s simplicity and way of letting the rum shine through in such a way that you cannot make a good one with a bad rum – the classic daiquiri.

MERCHANT`S DAIQUIRI

Denizen Merchant´s daiquiti IG

2 oz Denizen Merchant`s Reserve

0.75 oz fresh lime juice

0.5 oz demerara sugar syrup

Glass: Libbey SPKSY

And yes, it pass the test! this rum makes a very nice and somewhat spicy daiquiri!

And finally…the Queen of Tiki Drinks…(and the Zombie is the King:-)

MAI TAI

Denizen Mai Tai

2 oz Denizen Merchant`s Reserve rum

1 oz fresh lime juice (add the spent lime shell to shaker and later, in the glass)

0.5 oz orgeat

0.25 oz Combier triple sec

Shake all ingredients and garnish with mint – or if you don`t have mint, add the spent lime shell and a sherry into the glass.

Serve in rocks glass with crushed ice.

Yep, it definitely makes a great Mai Tai, the kind that gives that extra yummy after taste, provided you use good quality mixing products throughout. Of course i did the Trader Vic´s Mai tai. The only thing i regret is that i was out of mint but instead i just used the spent lime shell and a sherry.

To wrap it up – Denizen Merchant`s Reserve is very good, flavorful and i warmly recommend anyone to try this rum!

You find Denizen´s website here.

RUM – A Global History

Welcome to all those interested in the lore of Rum – a beverage with a secret and fascinating history! Rum has been a beverage, a currency and an element of ritual, a symbol of debauchery among Temperance crusaders and of healthy moderation in the British Navy.

Do you love rum? if you do here is a book for you – RUM – A Global History – by Richard Foss who also has a website called rumhistory.com – which expands on the information and ideas that are in the book but for various reason were not included in it – plus as he says – provide a place to stretch out and discuss the more controversial aspects of rum history.

I got a preview of the book and i must say it really is interesting reading and a thorough work on all aspects of rum and rum history.

Here`s the book description:

The enjoyment of rum spread far beyond the scallywags of the Caribbean—Charles Dickens savored it in punch, Thomas Jefferson mixed it into omelets, Queen Victoria sipped it in navy grog, and the Kamehameha Kings of Hawaii drank it straight up.

In Rum, Richard Foss tells the colorful, secret history of a spirit that not only helped spark the American Revolution but was even used as currency in Australia. This book chronicles the five-hundred-year evolution of rum from a raw spirit concocted for slaves to a beverage savored by connoisseurs.

Charting the drink’s history, Foss shows how rum left its mark on religious rituals—it remains a sacramental offering among voodoo worshippers—and became part of popular songs and other cultural landmarks.

He also includes recipes for sweet and savory rum dishes and obscure drinks, as well as illustrations of rum memorabilia from its earliest days to the tiki craze of the 1950s. Fast-paced and well written, Rum will delight any fan of Mojitos and Mai Tais.

The book goes quite deeply into what rum is and it´s colorful and interesting history which is as colorful as you can wish with everything from rum smuggling and the triangle trade to rum runners and tik bars.

I have picked one drink from the book to mix up too – it´s a famous colonial rum punch dating back to the 1780s.

Martha Washington’s Rum Punch

  • 3 oz. white rum
  • 3 oz. dark rum
  • 3 oz. orange curacao
  • 4 oz. simple syrup
  • 4 oz. lemon juice
  • 4 oz. fresh orange juice
  • 3 lemons, quartered
  • 1 orange, quartered
  • 1/2 tsp. grated nutmeg
  • 3 cinnamon sticks (broken)
  • 6 cloves
  • 12 oz. boiling water

In a container, mash the orange and lemon pieces, cinnamon sticks, cloves, and nutmeg. Add the syrup, lemon and orange juice. Pour the boiling water over the mixture.

Let cool for several minutes before added the white rum, dark rum, and orange curacao. Strain well into a pitcher or punch bowl, and serve over ice in goblets.

Decorate with wheels of lemon and orange, and dust with a little nutmeg and cinnamon. Tasty, relaxing and refreshing! The book RUM – A Global History can be purchased here.

 

Sugarcane bar

 

http://www.braindumps.com/C4090-452.htm http://www.test-king.com/exams/640-722.htm  http://www.test-king.com/exams/640-722.htm  http://www.usd.edu/  http://www.actualtests.com/exam-1z0-804.htm http://www.certkiller.com/exam-C_HANAIMP131.htm http://www.comptia.org/

 

UK RRRUMFEST!! Let it flow…

Let it flow, let it flow, let it flow! and flowed it did…rum here, rum there, rum everywhere – the UK Rumfest & Cane Spirits Festival is heaven for rum lovers and it shows people that rum is more than a spirit – it´s a lifestyle with a whole culture surrounding it.

The UK RumFest brings together the industry’s plethora of blenders, distillers, bartenders and mixologists, writers, bloggers, brand ambassadors, rum enthusiasts – all joining in to celebrate all things rum.

Here you get a chance to try out both new and old, known and unknown rums and many cocktails , tiki drinks and rum punches of course, (oh the rum punches…) listen to sessions, dance with tropical dancers, taste caribbean food, watch bartender competitions – all to the rhythms of the caribbean and in the company of people who have that one thing in common – they all love rum!

The UK Rumfest 2011 took place from friday to sunday oct 14-16 at the Kensington’s Olympia in London with the friday reserved for the Boutique Rumfest (for the trade with tastings and sessions.) Saturday was the official Rumfest starting day and i don´t think i´ve seen a crazier crowd before when it comes to a room being packed with rum-lovers.

Also it was the London Cocktail Week starting the week before with 3 days left when i came into town:-)

But back to the friday and Boutique Rumfest. There was of course lots of rum to be tasted and since it was a calmer event we also got a much better chance to meet and talk to the producers about their products.

There´s an incredible amount of rums to be tasted, especially on the two official rumfest days, and i wasn´t able to taste it all i´m sure! i think there was over 400 different rums from well known brands like Zacapa, Foursquare, Bacardi, Havana Club, Appleton, Cockspur, Mount Gay, Chairman´s Reserve etc to smaller unknown brands like Les Coliniéres.

And apart from the big brands i got to try some of the to me unknown rums and other rums i`ve never tried before. Some of my favorites among those i´d not tried before are st Nicholas Abbey from Barbados, a top notch fantastic rum! (a review of their 12 yo will follow)

And Les Colinières – from Mauritius – naturally infused, so called “rum/rhum arrangé” in the islands of Mauritius and La Réuinion. Their coffee and passionfruit rums were just amazing! and would be perfect in tiki drinks. As far as i know their rums is not yet sold outside of Mauritius..

Also Rumfire was new to me. That is a Jamaican overproof white rum from the Hampden Estate which in Jamaica is known for its full, intensely flavorful pot still rums sold in bulk. Today`s Rumfire that now is released to the public is yesterday´s JB rum which was on the black market. The Rumfire is like a smoother version of JWray overproof, it has hints of that flavor but it`s not as upfront. A very interesting and tasty rum.

They made me a daiquiri with it and that was a nice daiquiri indeed, this rum mixes wonderfully. Also it won silver medal at the Ministry of Rum Tasting competition this year.

Interesting but a bit odd was the Madagascar rum Dzama, it was quite good i think but i couldn´t be friends with the aftertaste which is what i found to be odd…so i have mixed feelings about this rum. An exotic bird…i wouldn´t mind taste the rums again and take more time.

Also i finally got to try out Elements 8 Spiced, which i found to be quite tasty.

New for 2011 rumfest was the Tropical Food Market which was an entire area downstairs devoted to tropical food and delicacies – that´s where i got my freshly cut coconut! – with rum in it of course…There was also a shop entirely dedicated to muscovado sugar…

Also there was sessions and masterclasses and the one´s i got a chance to attend first was the “Don`t Fear the Blender” with Beachbum Berry and then the El Dorado.

DON´T FEAR THE BLENDER


I`m a friend of the blender, let me tell you that first.With the blender you get that aerated frothy thing you cannot really get with a shaker plus it does good things at the same time for you – it mixes, chills, dillutes, creates a froth)

The blender was first used in Havana in the Floridita, dating back to 1817 when it was first opened as “La Piña de Plata” – The Silver Pineapple in the place it still occupies, in the corner of Obispo and Monserrate streets. It got it´s name “El Florida” a 100 years later. The bartenders used to use 11 drinks shakers and you can just imagine the work…so when the blender appeared it was like a lifesaver and now it became easier to serve the never ending hords at Floridita. At the time the ice for the daiquiris was shaved.

Then Don the Beachcomber started to use the Hamilton Beach blender and more would follow.The blender aerates and dillutes some of the crushed ice just enough to “wake-up” the spirit. Some drinks requires just a quick flash blending while other wants 15-30 sek. In the Bum´s books the exact time for the blending is always written out.

This session was a real pleasure to attend and i wish it could be a weekendly habit…but alas…or if i could at least live neighbour with the Bum! i would go and borrow sugar…errr…rum…um…a tiki drink…

We got some tasty blended drinks too of course and here are the Bum`s recipes:

LEI

15 ml fresh lime juice

15 ml peach brandy

30 ml white rum

15 ml (0.5 oz) honey-mix

6 oz crushed ice

Blend for 20 sek, frappé

DEVIL´S ISLAND DAIQUIRI

22.5 ml fresh lime juice

60 ml Chairman´s Reserve Rum

22.5 ml honey butter mix

120 ml crushed ice (0.5 cup)

Let the blender go for a long time, 20 sek. Fine strain into a bitter-sugar rimmed glass, gently pressing the liquids.

BITTER-SUGAR

Mix 4 tbsp demerara sugar with Fee´s aromatic bitters (4 big dashes)

HONEY BUTTER MIX

Unsalted butter and honey in equal proportions, heated up to dissolve the honey and melt hte butter, leave to room temp before using it.

Also you can make a delicious honey-butter-cream by using sugar, butter, heavy cream and honey.

The butter-honey-mix or cream mix gives a silky mouth feel to the drink that unless you already know – will never know what it is…

We also got some other nice drinks to imbibe like the always so tasty Missionary´s Downfall.

EL DORADO


I don´t think i need to present what this rum is, if you don´t know already go read my earlier post and check their website.

The session was hosted by Dave Broom (author of Rum) and Stefanie Holt, (El Dorado Global Brand Ambassador)

They took us through a journey to the land of many rivers, Guyana where the demerara rum is made. An interesting thing i learnt was that when the sugarcane fields are burnt a side effect is that the sugar in the cane is dissolved in the water that evaporates and thus makes the sugar content more concentrated and sweeter. The yeast is put in a molasses solution to get happy and multiply.

Further they spoke about the different stills and since i`m a DDL still geek i always find that interesting. What DDL does is simply to put as much Guyana as possible into the rum..

SATURDAY AND SUNDAY – RUMFEST!!


So saturday and sunday was the 2 days of Rumfest and these were 2 very intense days…rum tastings, cocktail and rum punches, tiki bartender of the year, sessions on rum, rum punch, rum, rum…and then the Golden Rum Barrel Awards.

This blog was one of four nominated “Rum Blog of the Year (Europe) and i`m very honored and wanna thank everyone who did vote for me. It didn´t make it all the way though..the prize was given to my good friends Peter and Pauline over at the Floating Rum Shack, who i think really deserved it! There was also four nominated blogs for the USA cathegory and the winner was Rumconnection.

All the awards you can read about at the bottom of this blog post.

Also there was the Tiki Bartender of the Year contest with the final on the sunday. There was 3 bartenders in the final and the winner was Mahiki`s head bartender Georgi.

What i particularly like about the Rumfest is that it is such a people thing, it´s relaxed and laid back with that caribbean feel spiced with quite a bit of tiki vibes, an environment i feel right at home in.

THE FOOD


Yes there´s food too! i did eat some real good Caribbean food at Ian`s restaurant Cotton´s – a place i really can recommend if you go to London! i had their famous Mixed Jerk Fish Grill – parrot fish, tilapia, snapper and tiger prawns served with fried plantain and rice & peas and it was lovely! Washed down with cold Carib and Blue Marlin beers.

 

Also the awards dinner was an amazing experience – the Caribbean style dinner with the Butterscotch Pumpkin Soup with Goat Cheese and Spiced Pumpkin Seeds was really tasty.

And then came the Coconut Crumbled Chicken with Sweet Potato mash and Sauteed Spinach…finished off with a Rum drenched fruit dessert, coffee and plain dark chocolate…hmmmm…

AND DRINKS…

Three bars in London i would recommend are Trailer Happiness, Montgomery Place and Callooh Callay – you can´t go wrong with any of them and if you go Trailer you`ll most likely see Damien fire up the roof.

To finish it off here´s a whole parade of various pictures to drool over and enjoy…:-)

Amazing Queens Park swizzle at the Montgomery Place


Something beautiful and tasty from Trailer Happiness…

The Zombie at Trailer Happiness.

And their fire show…putting the overproof rum soaked copper roof on fire…displaying all kinda colors, awesome!

It`s caribbean carnival at the UK Rumfest!

 

Cockspur Rum Punch

Foursquare got 3 awards…


Three charming rum smiles in the Plantation stand..if you go to Trailer Happiness they´ll make tasty drinks for ya!

Three happy rum people…(Stanislav Vadrna, Yours truly (Tiare) and Carl Kanto (chemist, distiller, El Dorado) i love this about events like this – the friends you meet both new and old.


I haven`t yet been able to figure out this nifty outfit….was it somebody´s outfit for the Golden Rum Barrel Awards? ( i think heard something…)

Les Colinières – rum arrangé from Mauritius

We could get fresh cut coconuts too…with rum in it!

St Nicholas Abbey from Barbados

Elements 8 Spiced

Black Tot Last Consignment sold by the Whiskey Exchange


 

In the Rum Frat House – it´s like the Mixohouse in New Orleans but with rum lovers.

Rum Punch with Kraken Black Spiced

Dzama from Madagascar

God for Tiki drinks..


 

No Rumfest without Ting…and with Banks Five Island it`s wonderful.

 

Like a lighter and smoother version (flavorwise) of the JWray overproof…but don`t let that deceive you – this rum is strong.


And here`s the original JWray and Ting! which was my corps reviver on the sunday…backed up with chocolate muffins.

Don Q Rum – good for a lot of things

Ian Burrell – the one and only – Global Rum Ambassador and founder of the UK Rumfest.


THE GOLDEN RUM BARREL OF THE YEAR 2011 WINNERS

Rum Distillery of the Year 2011

The Foursquare Distillery, Barbados

Rum Distiller of the Year 2011

Richard Seale (Four Square, Barbados)

Rum Blender of the Year 2011

Tito Cordero (Venezuela: Diplomatico)

Rum Blogger of the Year (Europe) 2011

The Floating Rum shack

Rum Blogger of the Year (The America’s) 2011

RumConnection.com

Rum Ambassador of the Year (UK) 2011 sponsored by Bar Life UK

Meimi Sanchez (Havana Club)

Rum Ambassador of the Year (International) 2011 sponsored by Drink International

David Cordoba (Bacardi Rum)
Jim Wrigley (Ron St.Teresa)

Best New Rum (Gold) 2011 sponsored by Coco Re’al

Abuelo Centuria, Panama

Best New Rum (White) 2011 sponsored by Coco Re’al

Banks 5 Island, Several Countries

Best New Rum Package 2011

Bacardi 1909

Boutique RumFest Award 2011 sponsored by Imbibe Magazine

Doorly’s XO Rum, Barbados

The Rum Experience Rum Pioneers Award

Joy Spence from Appleton Jamaica rum. The first female Rum master blender.
Ed Hamilton from the Ministry of rum. Founder of the pioneering web page and rum forum.

And last…

I wanna raise a toast of El Dorado 15 Year Old rum for George Robinson, the head man at the Diamond Distillery in Guyana who passed away just a little while before the UK Rumfest. A toast was also held at the Golden Rum Barrel Awards.

Can you have too much rum?

Sugarcane bar

 

http://www.braindumps.com/E20-002.htm http://www.test-king.com/exams/156-915-76.htm http://www.smcvt.edu/ http://www.actualtests.com/exam-642-874.htm http://www.certkiller.com/exam-200-101.htm http://www.arm.com/