It`s pandan time in my kitchen and this day I wanted something really tasty and refreshing in a summer-kinda-way to accompany my lunch with spicy chicken biryani.Â I was inspired by Emanuele Codispoti`s latest drink the Missionary`s Colada, that I also made and posted on this blog here. So I came up with this pandan flavored version of a Missionary`s Downfall – a very famous classic Tiki cocktail.
And it IS tasty!! incredibly refreshing, tangy, zesty and yummy, I wish I had made two…. but the recipe is there and now I want to share it with you my readers, so here it is. Pandan leaves is the leaves from a type of pandanus plant and is used extensively in Asian cuisine. These leaves are incredibly fragrant. Finding fresh pandan leaves can maybe be tricky in these times depending on where you live. Luckily for me Sweden has a lot of Thai shops and online too. Pandan leaves can also be frozen which is very useful. I have now both pandan and kaffir lime leaves in my freezer. The pandan syrup I made from fresh leaves though. It`s very easy, just make a simple syrup with a raw sugar and add some chopped pandan leaves into it and let it simmer for a minute. Then take it off the heat and let it sit for a while until you find the flavorÂ and fragrance strong enough. I let mine sit for 30 minutes before straining and bottling.
1 oz/30 ml GunRoom 2Ports light rum
0.5 oz/15 ml Rhum JM XO
0.5 oz/15 ml RumFire overproof rum
1 oz/30 ml pandan syrup
0.5 oz/15 ml Alamea Peach Brandy Liqueur
0.5 oz/15 ml apricot cinnamon syrup
2 oz/60 ml fresh lime juice
2 oz/60 ml fresh pineapple chunks
10 mint leaves
1 cup/2.5 dl crushed ice
Pulse blend at high speed for 10 seconds. Pour into a cocktail coupe or snifter and garnish with pandan leaves and a pandan rose. (how to make those you can learn on Youtube) Sprinkle a little bit of cardamom on top.
Cut up a handful of ripe apricots with a strong orange/reddish color, a “handful” depends on size and type of apricot. But you should end up with about 2 dl of cut up apricot pieces. Crush 1 large Ceylon cinnamon stick (not cassia.) Make a 2:1 simple syrup with light muscovado sugar and water. Add the apricot pieces and the crushed cinnamon stick. Heat it up on medium heat and stir until the sugar has dissolved and mash the apricot pieces with a fork. Bring to a very quick boil, then immediately take it off the heat. Set aside and leave for a few hours. Strain and bottle.
It just happens to be the International Pina Colada day so who am I to say no to a lush Colada drink? I decided to make a slight twist of the iconic classic and without further ado here is the recipe:
Hawaiian Coffee Colada
15 ml/0.5 oz cream of Coconut
15 ml/0.5 oz roasted orgeat
15 ml/0.5 oz Alamea Hawaiian Coffee liqueur
45 ml/1.5 oz fresh lime juice
60 ml/2 oz fresh pineapple juice
45 ml/1.5 oz Rhum JM XO
45 ml/1.5 oz Dr Bird Jamaican rum
Flashblend for 5 seconds with 2.5 dl/ 1 cup crushed ice and pour into a frozen pineapple. Garnish with pineapple leaves.
Toast 60 ml/2 oz almond flakes in a dry pan or in the owen at 100C. Watch it carefully, and stir it a little because almond easily burn. But let them get some brown color. Crush them lightly and leave to cool on a plate.
Make a 2:1 simple syrup with light muscovado sugar and water. Add the toasted crushed almond flakes. Heat it up on medium heat and stir until the sugar has dissolved, let it simmer for a minute while stirring but do not boil. Set aside and leave for at least a few hours or overnight. Strain and bottle.
Two posts in one … theÂ Nu Lounge Bar Tiki XMas Tribute to the Mai Kai party and a sumptuous tasty tropical rum dessert recipe.
I think it doesn`t matter when or where… we always need a decadent dessert every now and then to add some sweetness and spice to life … and when they are spiked with rum itÂ´s even better!
Here`s a tropical tiki style dessert, using the amazing Alamea Spiced Rum and Hawaiian Coffee Liqueur created by Daniele Dalla Pola, owner of the Nu Lounge Bar in Bologna, which btw on december 18th threw THE party of the year, the Tiki Xmas Tribute to the Mai Kai at the bar with guest bartenders, seminars, tiki market, live tiki carving, Polynesian buffet, tiki drinks and show at the bar, plus a live rockabilly band, the Lucky Strike, playing all night, and a tattoo artist doing alamea tattoos and a very lovely aloha vibe all around the place for almost 12 hours straight! I have added a few pics and videos after the dessert.
I was actually supposed to make this dessert for the Polynesian buffet but then it turned out not practically possible so instead I present it here so you can make it at home and you should because itÂ´s that good…
Aloha Coconut Ice Cream with Alamea Hawaiian Coffee & Spiced Rum Pineapple!
For 3 servings, you need:
1/2 pineapple cut in 2 quarters, one with leaves still attached.
1L coconut ice cream
Â¼ cup (1,25 dl) demerara sugar
2 oz (60ml) Alamea spiced rum
0.5 oz (15 ml) Alamea Hawaiian Coffee Liqueur
Tropical orchids for garnish.
Cut up the pineapple in 2 pieces and save one for garnish with the leaves still attached. Peel the other pieces and slice them in Â½ inch slices (1.2 cm) and set aside.
Pour demerara sugar in a nonstick pan on high heat and make sure to coat the entire base with sugar and place the pineapple slices on top of the sugar in one layer filling the pan. Cook and stir occasionally for about 5 minutes or until caramelized.
Add Alamea spiced rum and Hawaiian coffee liqueur and cook for another 2 minutes or until it`s brownish and syrupy. Set aside to cool to room temperature.
Place coconut ice cream on a serving plate, just a little bit ahead of time so it becomes a little bit soft. Garnish with the quartered pineapple and tropical orchids at the base of the ice cream. Pour the rum sauce on top.
This is a variation of a dessert I saw somewhere and turning it tiki style! it fits any tiki or tropical party or any other occasion or just no occasion at all, it`s simply delicious! and ridiculously easy to make. The only thing to pay attention to really, is to let the sauce cool down to room temp before pouring and to not take out the ice cream too early, but at the same time allow it to become just a little bit softened.
The Alamea exotic infusions are available at various places in Europe, and soon in the US and an online source is in the works. I will post more info when I know.
Nu Lounge Bar and the Tiki Xmas Tribute to the Mai Kai Party
Nu Lounge Bar is amazing,Â ecclectic and one of those tiki bars so full of things everywhere that you never get tired of looking. And the drinks … they are great, the menu fun and variable (and beautiful) the bartenders excellent and the aloha vibe is embracing you like a soft Hawaiian breeze…
There`s a restaurant there too and you can eat both outside and in the bar and Italian food does not suck … personally I`m a huge pasta lover but there`s so much more. But the last thing I had there the day after the party was an amazing lasagna al forno with a Nu Painkiller! not a bad combo.
Before the party we had a tasty fusilli pasta dish for lunch with a lovely tomato sauce served in a huge pot, very typically italian and with tiki drinks to wash it down of course … or was it rums shots? and during the party there was a Polynesian luau style buffet with all kind of tasty things. You can say that both the”food-me” and “drink-me” was very happy! but it was so much more than just food and drink, the ambiance was fantastic, the seminars interesting, the Lucky Strike band great, the tiki market beautiful with plenty of mugs from Maka Tiki (mostly)and wood carvings from Tiki Matt and Tiki Sam.
Here`s a few photos and videos of the fun, not the best of quality but hey I wasn`t there as a professional photographer … I was there to meet friends, party and visit the Nu Lounge Bar!
ItÂ´s a Zombie…
The topic of this party, Tribute to the Mai Kai.
Tiki Diablo Mai Kai Mug 2017. This mug is based onÂ the Barney West tiki, one of the tikis in the Mai Kai garden. Amazing mug!
The tribute drinks.
The man behind the party … Daniele Dalla Pola, owner of the Nu Lounge Bar and Tiki King is on his throne, so the party can start!
But before that, our lunch…
And of course, espresso!
Then tiki drinks… this is Kama` Aina`, a mix of Plantation OFTD, tropical juices and spices.
Don the Beachcomber is watching over us.
And the rums…
Cool tiki mugs on the shelves in the bar.
From another era…
The King of fruits!
Seminars, here with Oriol Elias talking about tiki in his â€œExpanding the tiki flavors paletteâ€ andÂ Clementine Guillot presenting Rhum Damoiseau.Â There was also a Masterclass called â€œBanks: il Rum di nuova generazioneâ€ by Daniele â€œJamesâ€ Pons, sponsored by Bacardi, but I didn`t see it because it was in italian and I wouldn`t have understood much 🙂
After the seminars, the tiki market started. Mugs from Maka Tiki and wood carvings from Tiki Matt and Tiki Sam.
Mugs and decanters from Maka Tiki.Â http://makaproject.altervista.org/ and https://www.facebook.com/MakaTikiProject/ andÂ http://www.makatiki.it/
Carvings by Matteo Cappellozza aka Tiki Matt,Â https://www.facebook.com/Tiki-Matt-1198157160275432/ and Instagram – @tiki_matt_
Moai by Tiki Matt and it`s mine…Â 🙂 (happy happy)
And tiki carving by Samuele de Vietro aka Tiki Sam,Â https://www.instagram.com/the_tiki_sam/?hl=en
I bought this cool little tiki while Oriol scored the one and only pineapple jigger…
Bad mobile pic… the pineapple jigger on the left side, how cool is that!?
More drinks! this one in a Re`al mug designed for Daniele Dalla Pola byÂ BaÃ¯ Tiki ( http://bybai1.wixsite.com/artbybai )
The Last Fang with edible cinnamon straw… I get really happy when I get these kinda drinks in my hand!Â rummy, fruity, spicy, rich and big! (by Oriol Elias)
And hereÂ´s the recipe.
And the man behind it, Oriol Elias, www.threeofstrong.com
And the oh so tasty Elixir Tropical…
Created by Maurizio la Spina. It was so tasty I ordered more than one… This amazing cocktail was in the Bacardi Legacy Competition.
The Nu Mai Tai with passion fruit…
Happy bartenders 🙂
And the rockabilly band Lucky Strike kept playing all night…
Me getting the alamea tattoo, both a memory and a hommage.
One of the things I like about this place… among all the tiki stuff you see a deer horn?Â 🙂
And some videos…
What a party! they say this was the party of the year and I agree on that, it was amazing.
I`m not gonna lie, I really really really like cask strength rums…and when I get samples like these four here itÂ´s like Christmas for a little kid. These rums comes from four different distilleries – Hampden (Jamaica), Foursquare (Barbados), Bellevue (Guadeloupe) and Diamond (Guyana). They clock in from 54.6 to 62.8 % abv and none has any additives whatsoever, no sugar, color or anything else is added and neither are they cold filtrated, all in order to respect the rum in itÂ´s natural state. You know you get pure rum.
Will they taste good? you bet they will!
But letÂ´s first talk a little about where they are coming from and where you can purchase them. During the Paris Rhumfest, Excellence Rhum launched their own brand of rums and they are part of the Excellence Rhum Collection which every year will give out four different batch collection rums.
The E-shop ExcellenceRhum.com was created in 2013 by Alexander Beudet and thereÂ´s about 1800 references of rum from all over the world to choose from. They also offer personalized advice on the rums and delivery anywhere in France under 24 hours and all around the world under 96 hours and they offer rum samples so you can try before you buy the big bottle.
Nose and Color – Rich lovely nose of mature wood and tropical fruits. The nose has a fruity creamy character that is very pleasant. The color is medium mahogany.
Mouth – Pure pleasure…mild and dry, balanced and warming with hints of wood and spice, tropical fruits, pencil shavings, leather and raisin.
Finish – Long and woody.
Final thoughts – This is a full proof marvel of a rum! powerful, intense yet mild, and rich, it was love at first sip…
After that excellent rum from Guadeloupe we have Jamaica/Hampden – LROK – 2000 -16 Y – 54.6% abv, 195 numbered 70 cl bottles. Hampden Estate is a famous distillery for ester-rich flavorful fruity and funky rums coming from long fermentation using airborne yeasts and local molasses. The estate dates back to around 1753 when it was a sugar plantation operating now since more than 250 years.
Nose and Color – yellow amber, fruity nose – a whole boquet of complex tropical fruit notes and floral tones.Â
Mouth – The taste is absolutely lovely with plenty of rich flavors of tropical fruit mash, spices and molasses.
Finish – Semi-log finish with pineapple and fruit notes lingering for a while.
Final thoughts – A very lovely rum with character behind those tropical fruits.
Next….Foursquare….needs no presentation really. Quality and pure rums coming out of that distillery on Barbados as we know. Located in the southern countryside of Barbados, on 8 acres of a former sugar plantation, is the magnificent Foursquare Rum Distillery and Heritage Park. It`s best known for its collection of spiced rums but it produces a wide range of rums including Doorly’s and Rum 66 and have lately produced a range of cask finish rums, (Exceptional Cask Selections) and some excellent rums in collaboration with the House of Velier, which are wildly popular among rum enthusiasts.Â I can only see a growing market for cask-strength Foursquare rums since the number of rum enthusiasts who wish to have cask or full proof/strength rums is steadily growing and you can count me in that number.Â
This sample is Foursquare – MBFS – 2006 – 11 Y, 62.8 % abv, 210 numbered 70 cl bottles. Distilled from column and pot still this would according to the Gargano Classification (which I will write about on this website later) be called Single Blended – Blend of traditional column and batch/pot still (from a single distillery)
Nose and Color – Almost the same color as the Hampden,Â yellow amber. On the nose, apricot and banana peel, slightly woody and sweet, the nose is complex like a fine tuned orchestra.
Mouth – Round and fruity with a bit of wood and spice. ThereÂ´s a very pleasant aftertaste that hits you a little while after the first sip and some aeriation.
Finish – Semi long lingering fruity finish.
Final thoughts -Â This is a very flavorful balanced rum in a refined elegant way, yet not lacking depth and character and posesses a lot of complexity and aroma.Â
The last one is a Diamond from Guyana made by the legendary DDL distillery. Guyana/Diamond – MPM – 2005 – 11 Y – 60.1%. 247 numbered 70 cl bottles. The DDL is where all Demerara rum comes from today, once upon a time (around the 1700s) there were more thanÂ 300 sugar estates in Guyana producing their own rums…
During the early 20th century all the stills were merged and they ended up finally at the Diamond Estate (which is attached to the now closed Diamond Sugar Estate) and owned by the DDL â€“ Demerara Distillers Limited.Â They now are the last remaining estate on the east bank of the Demerara river.Â The rums from Guyana are very special indeed and this one here is no exception.
Nose and Color – Light straw colored with a dry woody nose at first, which gives way for sweeter notes of sugarcane and fine notes of tropical fruits. thereÂ´s also subtle hints of butterscotch and candy (!)
Mouth – Intense, woody, fruity and dry. Very aromatic with notes of pineapple, fruits and a hint of licorice and a sort of dryish finish which I find very pleasant.
Finish – Long, dry and fruity.
Final thoughts – I really like the woody dryness of this rum paired with the tropical fruit notes, itÂ´s very aromatic.
Overall:Â All four of these rums are equally good but different in character and itÂ´s just personal taste that will determine which one or ones you`d buy the big bottle of. Therefore I think itÂ´s a good thing that Excellence Rhum also have samples for purchase so you can taste and try before you buy because they ain`t cheap. But you will definitely get unadultered quality rum for your money and a very pleasant taste experience.
I would not use any of these in my tiki drinks or cocktails because they are such fine tuned orchestras of exquisite flavors that would be lost together with juices and stuff, plus they are expensive, so sip and savor these marvels. So which one(s) will I buy? well, a woman must have the right to keep some secrets right? 🙂 all I will say is that they are all excellent rums!
As always when I go to rumfests and try out rums I`ve never tried beforeÂ I find somethingÂ that sparks my attention and interest andÂ the rums from HÃ¨ritiersÂ Madkaud is one. They are not only very good rhum agricoles they also have an interesting story and I think they deserve to be more known. I`d recommend anyone interested in rhum agricole to try them out!
The rhumÂ HÃ¨ritiers Madkaud is today owned by StÃ¨phane Madkaud who re-launched the rum by the end of 2007 and most parts of the story was told to me directly by him.The story of the rum brand Madkaud is very old andÂ goes back to the days of slavery on Martinique.
RHUM MADKAUD â€“ THE HISTORY AS TOLD BY STEPHANE MADKAUD
The thing is that in the beginning, my ancestors, as slaves, had no names, no family names (no last names in fact) they just had first names. My slave ancestor was called “Louis”, and that’s all. And he had a number for identification. If you give me one minute, I will get you his real number….he was number “105”
So what is written is that “what we know today for sure, is that before being called “Madkaud”, my ancestors were black slaves who worked on a plantation in “Grand Anse – Lorrain”, in Martinique. ” In fact in 1849, one year after slavery was abolished, they decided they wanted to be called “Madkaud” because of a French former governor of Martinique who was called “Mackau” who, in 1845, as a congressman, produced a law which allowed the enslaved to buy their own freedom with their own work. So maybe this is how they got free, maybe a few years before slavery was officially abolished in 1848.
“Habitation Duvallon”, where rum Madkaud was created. The place is called “fond capot”, in the city of Carbet.
Thank you StÃ¨phane! Â – and the brief history of the rum itself is this:
In the 1950s and 60s the rums from Madkaud were well known on Martinique but they disappeared from the market to reappear in the 90s.
The cause of the brand`s collapseÂ was theÂ death of StÃ¨phanes grandfather, aged 40 in the mid 60s causing bankruptcy. Some cousins did their best to keep the brandname alive but they were no more producers. HoweverÂ they succeeded in making the brandname survive through a partnership with a larger producer but this was only survival.
They were limited to just a small single quota with the production controlled by a third party, the family rum could no longer afford to be what it once was and only very small amounts of rum were sold locally.
Then in the 90s the quotas were suppressed in Martinique and they could go back to business but without a real marketing policy. In 2007 StÃ¨phane created Heritiers Madkaud as aÂ sign of a new era – withÂ better casks, more beautiful bottles, and little by little…better communication.
This is why the story starts again 40 (!) years later… 40 years after StÃ¨phanes grandfather’s death.
And in 2013 the Madkaud rum was awarded bronzeÂ for the white, and silver for the VSOP at the rumfest in Madrid and the same year also bronze and silver in HongKong. This was followed by a gold medal at the Paris rumfest in 2014 and in 2015 it was awarded gold in Madrid and double gold in Berlin for both expressions.
I think that`s quite amazing for a rum that almost disappeared and was more or less “gone” for 40 years….and now it`s time for the tasting – here are my thoughts, in short:
The color is crystal clear and the nose is elegantÂ with whiffs of fresh grassy notes followed by hints of citrus, and sugarcane. The taste is mild and balanced with hints of fresh sugarcane, citrus and white pepper. It has the typical grassy herbal notes of fresh cut sugarcane and is pleasant to sipÂ and theÂ crisp grassiness isÂ more in the background than upfront, it doesn`t attack you, more like caressing your palate. ItÂ hasÂ a medium long finish.
Well rounded nose, with hints of wood and herbal grassiness of the caneÂ andÂ tropical fruits.Â In the mouth itÂ´s mild and pleasanlyÂ fruity and balanced with hints of spices, orange and wood, tropical fruits and sugarcane. It has a longer finish than than the blanc.Â This rum has been aged fourÂ years and has a clear amber color.
There`s no sugar or other “things” added, this is pure rhum agricole!
And of course, sipping it neat is the best and the givenÂ cocktail would be a ti punch but I wantedÂ to make some tropicalÂ cocktails too, plus twoÂ tiki drinks as well, to see how they mix :
60 ml/ 2 oz Madkaud Rhum Agricole VSOP
15 ml/ 0.5 oz fresh pineapple juice
15 ml/ 0.5 oz fresh orange juice
15 ml/ 0.5 oz fresh lime juice
15 ml/ 0.5 oz banana syrup*
Dash Angostura bitters
Flash blend in blender on high speed with 2.5 dl/ 1 cup of crushed ice for 5 sec and pour into a snifter, top up with more crushed ice
*Banana syrup – Make a simple syrup with equal parts sugar to water, preferably raw sugar and add the slices from 1 banana and mash the banana slices into the syrup and give it a quick “cook up”, then take off heat to cool. Let sit for an hour to let the flavors marry before straining and bottling into a clean bottle.
2 oz (60ml) fresh pineapple juice
0.5 oz (15ml) honey cream mix
0.5 oz (15ml) orgeat
0.25 oz demerara syrup
1 oz (30ml) fresh lime juice
1 oz Madkaud Rhum Agricole VSOP
1 oz Madkaud Rhum Agricole Blanc
Decent float of overproof rum
Blend in blender at high speed for 5 sec with a cup of crushed ice and pour into a pineapple, add more crushed ice to fill.
Add the float and a couple dashes of aromatic bitters,(I used Zulu Aromatic bittters from Brazil, but Angostura works just as fine).
To make honey cream mix:
Mix 4 tsp honey with 2 oz (60ml) water
Heat up and stir until the honey is dissolved.
Add 1 tbsp unsalted butter and mix it all together, cool to roomtemp.
This is one of Don the Beachcomberâ€™s greatest masterpieces, it was made back in 1940s, even though Jeff Berry have pointed out in his book “Beachbum Berry`s Remixed” that it may even be as old as back in 1937. ItÂ´s a masterpiece of refreshing herbal awesomeness! and it never gets old. In this recipeÂ the rums are switched to Madkaud Agricole Blanc. And honey-mix is used here which is like the previous honey cream mix but without the butter.
60 ml/2Â oz Madkaud Rhum Agricole Blanc
30 ml/1 oz honey mix*
15 ml/0.5 oz Peach Brandy
15 ml/0.5 oz lime juice
45Â ml/1.5 ozÂ fresh pineapple juice
12-20Â mint leaves
2.5 dl/1 cupÂ crushed ice
Combine in a blender and blend at high-speed for 20 seconds. Pour into a goblet or coupeÂ and garnish with mint sprig. (and a tropical flower if you like:-)
1 part honey
1 part water
Combine in a small sauce pan, heat up and stir until the honey dissolves.
Cool and bottle.
Ginger Coconut Sour
60 ml/ 2 oz Madkaud Rhum Agricole VSOP
22.5 ml/ 0.75 oz Campari
15 ml/ 0.5 oz fresh lime juice
30 ml/ 1 oz fresh pineapple juice
30 ml/ 1 oz fresh coconut water
15 ml/ 0.5 oz ginger syrup*
1 egg white
Shake hard and long to emulsify the egg white (or use blender) and pour into a chilled rocks glass. Dust grated nutmeg on top. Garnish with pineapple leaves.
*Make ginger syrup the same way as you do banana syrup. Peel the ginger before slicing, you need only a small piece of ginger, about 4 cm to 1 cup/2.5 dl of simple syrup.
30 ml/ 1oz Madkaud Rhum Agricole VSOP
30 ml/ 1 oz Madkaud Rhum Agricole Blanc
30 ml/ 1 oz pineapple juice
30 ml/ 1 oz coconut water
30 ml/ 1 oz Coco Lopez or Coco Real cream of coconut
30 ml/ 1 oz fresh lime juice
Dash Angostura bitters
Flash blend in blender at high speed for 5 sec with 2.5 dl/ 1 cup crushed ice. Pour into a coconut or rocks glass and top up with more crushed ice.
Well, no problem with the mixing! this rum both sips and mixes just fine! in other words, itÂ´s very versatile. I`m glad it was brought back from “dormancy” by StÃ¨phane!
The 2016 Rhumfest ParisÂ took place on April 2, 3 & 4 thÂ at Parc Floral, Paris. This event has become huge!!!
The venueÂ was completely jam-packed with people! – So much rum….so much people!! on both days! and the day for the industry/professionals was on the the last day, the monday, and it would have been nice to have been there that day since the industry days are much less crowded, but unfortunately I had to travel back. Rhumfest Paris seem to me to have been completely sold out, around 8000Â tickets were sold.
There were 119Â participating brands and 40 exhibitors, plus 500 rums to try from as varied places as Thailand withÂ Issan – agricole rum, andÂ from La RÃ¨union island – Isautier, Savanna, Charette and Chatel….all very interesting rums! from Guyana one of my favorite brands, La Belle Cabresse and they also had various exotic rum punches and spices…
And represented for the first time at Rhumfest Paris – Tahiti! with the Mana`o rum – which – was a very interesting and tasty rhum agricole, it was surprisingly good for coming from such a small and far away place.Â What I especially liked with the Paris rumfest was that there were so much interesting and varied brands of rhum agricoles to try. I like to see at least as many agricoles as molasses based rums! and especially also smaller brands and here there was all of that in abundance.
But big brands were there too of course, among them Angostura who during a master class presented their new bottles for their classic rum range and had out for taste also their Amaro di Angostura.
Velier brought out their new Habitation Velier rums together with their Rhum Rhum and Clairin rums. I spent a lot of time at their booth…my favorites was the Habitation Velier Foursquare 2013 and then the Caroni 17!
Ekte Spirits from Denmark had some interesting rums to try as well, my favorite there was the demerara expressions.
But we started already on the thursday with the judging of the rums for the Rhumfest Paris Awards at La Rhumerie, a very nice French Caribbean rum bar and restaurantÂ which I can recommend, especially for their rums and food! And the results of the 2016 Paris Rhumfest Awards is here.
A rumfest with lots of rum sampling needs some good fuel and there was some really tastyÂ food available on food trucks with food from Martinique and Venezuela among others. I had spicy accras with extra hotsauce (of course) and other things, all very tasty! but the food thing that left me a memory is the Baba au Rhum dessert from La Rhumerie! it was so good…melted in your mouth….and soooo rum soaked!
During the nights there were a lot of things to do, you could sample a really fantastic range of rums at Mabel, among them I tried were the new El Dorado Cask Strength rums…and then Caronis…and atÂ Maria Loca there was the one and only Daniele Dalla Pola doing his fantastic drinks during his “Arcane Jungle Night” with Arcane rum tiki drinks and great show! the drinks were so good!! (visiting his Nu Lounge Bar in Bologna is a must do!) and there was also a night of cocktails with Ron Botran AÃ±ejo!
Here is some shaking and pouring:
Also at Maria Loca we tried the new Maca rum which was very interesting and for being a spiced rum it was good! the intent is to create a spiced rum that differs from most and shows that spiced rums can be good and does not have to be cloingly sweet or unbalanced and overspiced.
Then we have the Dirty Dick Tiki bar where the exoticÂ drinks were always flowing….don`t go to Paris without going to Dirty Dick!
The new one with hibiscus is on the left. Aren`t they just beautiful?
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Macadamia nuts and vanilla…
The star of the show…Ananans victoria!!!! this is the pineapple that is used for Plantation rums pineapple rum the Stiggin`s Fancy. This little pineapple grows on La RÃ¨union island outside of Africa. The one in the picure is a bit special though…it looks like a double pineapple and it had 6 or 7 shots! it was the wildest pineapple I ever seen! later I saw Daniele Dalla Pola walking around with it… I think he found himself a little “pineapple baby” 😀
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Fresh, colorful, tasty and beautiful! pineapple, lime and rum!
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Mana`o rhum!! this rhum agricole came all the way from Tahiti and it tasted very good! great sugarcane flavor.Â This is the first 100% organicÂ rhum agricole produced in Tahiti.Â The name in the Tahitian language means â€œto thinkâ€, â€œto rememberâ€ and is a tribute toÂ ancestral varieties of sugar cane. This is a purely local creation, produced from sugar cane from Tahaâ€™a, the first rhum agricole from French Polynesia. It was very interesting to try this! Read more here.
Rhum ClÃ¨ment from Martinique had a little ti punch bar where you could get this very tasty little ti punch vieux!
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Ekte Spirits sinle cask rums from Denmark. These are interesting! and they are all very good but are expensive.Then again, these are one of a kind rums, the number 2, the Jamaican 12 was made in 270 bottles only. The no 5, Guyana 17 years is 250 bottles and the 23 year old Guyana is 300 bottles made. Their website is here.
And here is Ekte Spirits regular line of rums, I love the names! “Light & Dry”, “Pungent & Geeky”, “Spiced & Rich”, “Dark & Aged” and “Aged & Geeky”. These I tasted for the first time at the UK Rumfest last year. Also I like the fact that there `s a transparency concerning what the bottle contains, itÂ´s stated on the website.
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Angostura rums is changing “clothes” – but not rum! their classic rums are unchanged and they released the new package during a masterclass which you can watch online hereÂ and even though the website is in french the masterclasses are in english and also translated to french.
When you see this sign…it works like a magnet…
Rows of pure goodness….Habitation Velier, Caronis, Rhum Rhum and Clairin rums!
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Now…we are talking! this Foursquare 2013 Barbados Pure Single Rum was the best of the rums I tried at the Rhumfest, itÂ´s just hands down outstanding. The Forsyths WP 151 proof is another gem and this one would be perfect for tiki drinks!
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More from Habitation Velier, the bottles looks really interesting I think and they contain really good rums!
The Rhum Rhum brand was created by Luca Gargano of Velier in collaboration with Gianni Capovilla on the little island of Marie Galante which belongs to Guadeloupe.
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Clairin rhums from Haiti, these are very different from the rest and all very flavorful! Sajous is the “mildest” of the three followed by Vaval and then comes the horsekick, the Casimir, a rum that will kick your butt to the moon…..
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From two different parts of the world….Arcane rum comes from Mauritius and has some very nice and a bit different expressions while Issan hails from Thailand, and is a rhum agricole! it tastes good too!
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More rhum agricole, La Belle Cabresse comes from French Guyana and is one of my old favorites, it has a flavor of itÂ´s own, I think itÂ´s the Guyana “terrorir”, it makes a nice ti punch! and so does the “Canne Grise” from Rhum Bielle, Marie Galante.Â Canne grise – grey cane is a type of sugarcane that originated from Barbados and that works very well on the small island of Marie Galante because itÂ´s very resistant to drought. The rhum Canne Grise is very nice and fruity in flavor with an abv of 59%.
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St James Cuvee Excellence is a very smooth and elegant rhum agricole which won a gold at the Paris Rhumfest Awards. St James rhums are always very very solid.
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Plantation rums….always present at any rumfest!Â And as usual you will also encounter PusserÂ´s rums at any rumfest! 🙂
And here comes the rhum punches! I so love these! Punch Coco on the left from GuadeloupeÂ and on the right are punches from french Guyana.
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Punch Cacao and Punch Erotika and whatever is it is in thatÂ it probably works… :-)Â AndÂ here comes a few pictures of drinks, party, rum tasting, rum and fun!
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Arcane rum booth, tiki drinks by Daniele Dalla Pola and Marc Battais! refreshing after all neat rum sampling. Sometimes you need to clean your palate with a tiki drink!
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And when Daniele comes to town it sure gonna be a Sexy Coladas and a party! this particular Sexy Colada was served on top of Â a glass that contained fresh coconut water….a wonderful treat.
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No rumfest anywhere without these guys….and the InternationalÂ judges of rhumfest Paris awards, but there needs to be more women!Â I was the only one! maybe thereÂ´ll be some more next year?
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Time for tiki drinks at Dirty Dick! here is the Marrero daiquiri which is the Dirty Dick hommage to Ramon “Monchito” Marrero PÃ¨rez, the creator of the original Pina Colada. (cirka 1954) ItÂ´s a fresh, light and sharp drink and I love the presentation…
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Lovely drink! the “Mystic Fist of Ku” the drink that gives you unlimited power! and I love the garnish!
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Tiki tap handles and beautiful Painkiller.
From Dirty Dick to Mabel…time for some serious rum tasting with the new El Dorado cask strength rums!
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The 1999 Port Morant is just an explosion of flavors, it was my fav of the three, but that said, the Versialles was in itÂ´s own way almost equally good, or at least it was more interesting because the flavors kinda kept growing on you….I would like to spend more time with it, with both! the Enmore I didn`t care so much about, not that it was not good, it was, but to me, it lacked something special…these two were for me the winners of the range.
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This is a great place to go if you wanna try rums, they have an amazing collection!
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Baba au Rhum, a treat that waited for me until after the last part of the judging and it was so worth waiting for! what a dessert! and sooooo rum soaked….with wonderful flavorful rum and it melted in my mouth! if I had the time I would have tried more of the foods at la Rhumerie but I will simply have to return.
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Beautiful art and sculptures on the walls and in the room at la Rhumerie!
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Rum books and rums at Christian de MontaguÃ¨re, the “Atlas du Rhum” I hope to see in english soon!!
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Unbelievable rhum from la Favorite! and my old Mixoloseum bag for booze is still going strong!
And that was all! hope to see Rhumfest again the next year! Cheers!