Compagnie des Indes is a French independent bottler which was founded by Florent Beuchet has a solid wine and spirits background since he comes from a family of wine makers in Burgundy in France, so he naturally started with wine education and tastings and then travelled to the US and worked for Banks Rum in NYC as their Brand Ambassador for 2 years before starting his own brand Compagnie des Indes in 2014.
The idea behind Compagnie des Indes is to bring authentic rum from many regions with both blends of different countries as well as one origins and single casks showing the genuine character of the rums from each region.
The name Compagnie des Indes pays hommage and bring memories from days past when merchants from the East India Companies travelled to bring back precious and exotic goods from far away places. And in like manner Florent brings rums distinct to each region to us.
There´s a commitment to transpareny clearly stating on each label exactly what the bottle contains as well as the name of the distillery, bottling date, number etc – I want to se more of this!
Recently there were two tastings here with rums from Compagnie des Indes, both mixed in cocktails and neat. The range was nine different rums whereof five were single casks. Some rums were also at cask strength. In cocktails the rums are really nice, they mix very well but they also sip very well so they are versatile.
These are generally drier style of rums with no sugar or anything added except for a very few which has a lower amount of sugar or caramel but Florian is all transparent about it and from this upcoming year there will be no more caramel added.
The rums Florian brought to the tasting were these:
1 – Caraibe – A blend of rums from Barbados (mostly Foursquare) 25%, Trinidad 50% and Guyana 25% Aged for between three and five years in American white oak, distilled in column stills, no age statement. This rum is fruity and complex with hints of apricot, peaches and vanilla with a little peppery touch.
2 – Latino – the second of the blends, contains 60% rum from the Industrias Licoreras de Guatemala (who makes Botran and Zacapa) and then 40% Caraibe. It`s a light type of rum, typical for the Spanish types of rum or ron with caramel, toffee and vanilla aromas and a “coffee bean” like finish. Aged 5 years in American white oak.
3 – St Lucia – 13 years single cask, 43% This is a 100% pot still rum using molasses from Guyana. No additives except water. Spicy, warm and woody with a nice fruity finish.
4 – Martinique – 13 years single cask 44% from the Dillon distillery. No additives except water. Has been aged in the “more spicy” french oak, with more dryness and touch of smoke. This is a rhum agricole that is a bit less grassy on the notes than what we usually see with an elegant fruity flavor of ripe tropical fruits.
5 – Barbados 12 year old – pot and column still rum from Foursquare. This rum surprised me with very clear notes of the same flavors as I have encountered in the rums from St Nicholas Abbey. Now that in intself is actually not surprising since Richard Seale and Foursquare have made all the St Nicholas Abbey´s rums except for their latest 5 year old expression. But this is still the first rum I try apart from the very SNA rums that has those flavor notes, interesting….and of course – very nice aromas! kudos to Foursquare! and of course – No additives what so ever.
6 – Boulet de Canon n1 – A limited edition of rum aged in islay whiskey barrels. A refined blend of the Caraibe with 5 yrs rums from Trinidad, Barbados and Guyana, finished in an Islay whisky barrel for 8 months. Has an elegant touch of smoke and a nice finish. Boulet n2 is coming later this year and will be aged in peated whiskey barrels.
7 – Jamaica – 5 years, Navy Strength 57% Worthy Park, Monymusk, Hampden and then, a secret Jamaican distillery makes up this expression. Very nice and flavorful and smooth in regard to it´s proof. No added sugar or caramel colouring. One of my favorites in this bunch!
8 – Haiti 11 years, Barbancourt distillery. Cask strength rum 59.4% it gets better and better…has a round aromatic nose of what it comes from, the old stills at Barbancourt. Unfiltered. No additives what so ever. No added sugar, caramel colouring or water. Very aromatic, dry and fruity. Love at first sight…
9 – Guyana – And the last one, a demerara…(Port Mourant) Very nice and flavorful – but not heavy to my surprise since it´s a cask a strength rum at 58%.
There´s many more rums than these by Compagine des Indes, and especially interesting are a range of very attractive cask strength rums available only in Denmark.
This is a rum company issuing very nice expressions where many are single casks and many also interesting cask strength rums and most without any added sugar (and if they have some – it is stated clearly on the label) so these rums are worthy to look out for.
One last thing, I think the labels are absolutely gorgeous!!
This year was without doubt the best Rumfest ever! such great selection of rums and classes, tastings and good people. The venue, the ILEC Conference Centre is a good place for this and I don`t think it felt too crowded this year. With over 400 rums to try a rum enthusiast will be very busy these 2 days…
The varietes and types of rums was astonishing – everything from old favorites and big brands to new rums for this years UK Rumfest. Some of the old ones included St Nicholas Abbey, Foursquare, Real McCoy, Bristol Spirits, Don Q, Westernhall, St Aubin, Ron Diplomatico, Botran, Pusser`s, Angostura, Rum Fire and more….
And some of the new rums included Hamilton rums and Matugga and then there was a new rhum agricole tasting room manned by Benoit Bail and Jerry Gitany with several tastings of different agricole cane spirits from Martinique with four tastings a day (!) which was a great new addition for this year – as well as the House of Velier tasting room.
The House of Velier tasting room and session by Gianluca Gargano….who brought not only his educational and entertaining classes to the UK Rumfest but also an array of absolutely incredible rums – among them were four of the eight new upcoming Habitaion Velier pure single pot still rums, one among them in collaboration with Foursquare. You can see them all here.
More rhum agricoles and the presence of Velier is what i have been missing the previous years….now i`m very happy 🙂 and I hope the presence of Hamilton rums is an indication of those rums being sold in Europe soon….that said, there were of course a LOT of other interesting and exciting rums too! too many to get to try them all believe it or not.
The day before the rumfest which was on the saturday and sunday, was the Boutique Rumfest, an event for the trade with a great selection of rums on display as well and a chance for people in the industry to get together. And before the Boutique Rumfest was the Rum University with masterclasses by Tito Cordero from Ron Diplomatico. Richard Seale from Foursquare and Aroma Therapy.
And of course there were cocktail competitions, rum auctions and Caribbean rum cooking……..paired with the traditional carnival dancers and drummers.
I started my UK Rumfest adventure with a trip on the thursday night to the Tiki on Thames Rumfest Party at Mahiki which was very nice with a whole bunch of good rum friends there. Mahiki has some beautiful tiki decor and the drinks were good and the ambiance wonderful!
Doesn`t matter how much you know about rum, or think you know…there´s always much much more to learn, and the Rum University is a good thing to attend! the rum school never ends…
This year there were three seminars, the first was with Tito Cordero about Ron Diplomatico which contained some very interesting information about how their rums are distilled, in an intricate way with many different stills and ways, I had no idea…and then of course we got to taste one of their rums., the Diplomatico Reserva Exclusiva.
Ron Diplomatico grow their own sugarcane in Venezuela and use water from their own wells behind the distillery, also they propagate their own yeast, it´s one of the world´s top range rums.
The next seminar, the Aroma Therapy was all about mastering the art of olfaction that forms our sense of smell and the ability identificate aromas and smells. We got taste strips which over a matter of minutes changed their fragrances, and we wrote down what flavor notes we got from them before the true flavor notes of the strips was revealed, a very interesting experiment.
When you describe a flavor note, go from A-Z, for example “banana” is not just “banana” it can be so many things – from unripe or green to caramelized with raw sugar and one key thing to id aromas and smells is aroma recognition. Go into the depth of what you taste and smell when trying to describe it.
The last seminar was with Richard Seale debunking rum myths and revealing some hard facts and truths….also talking about rum cathegories and distillation. Anyone interested in rum should go to one of Richard`s seminars. One thing to learn is that fermentation is the making of the “wine” and the creation of flavor while distillation is the extraction of flavor, while maturation is the evolution of flavor.
He also made an interesting experiment, we got three glasses with clear spirit, two were industrial rums and one contained a vodka and he asked us to pick out which one was the vodka, and that sounds like an easy task but it wasn`t, me for one, was very unsure about which one was what and that my friends showed me how some industrial rums are made to be just like vodka…an eye opener for sure.
I don`t know which brands of rums they were but I know for sure that that is NOT the kind of rums I want to drink, I want rum to taste like rum and don`t want it to be industrial. Also there were two glasses, one with a pot still rum and one from a column to show us how the pot more accurately captured the raw material, the wine of the molasses and smelled like true rum.
Further Richard stated that all rums that contains sugar are not bad but all bad rums contains sugar….
After the Rum Univeristy the Boutique Rumfest was on…and when you come out to that rum filled room you feel like children coming to a big playground full of candy and toys… 😀
There was a good selection of rum producers displaying their rums, the good thing about Boutique Rumfest is that they have time to really chat with you since it`s not so crowded. It`s also a place to get to try more odd rums that you usually don`t stumble on and one such rum and that had a very different flavor was Matugga rum which is made in the UK using ingredients from East Africa.
Another interesting rum was Nine Leaves from Japan, a rum that tastes better than I knew coming from a country which is known more for their whiskies than rum.
Also happy to see the Hamilton rums there, for the first time in Europe and I sampled the three I reviewed earlier this summer (Guyana 43%, Jamaica Pot Still Black and Saint Lucia Pot Still 7 years) plus the Jamaican Pot Still Gold and the Saint Lucia Pot Still 9 years, and it was all good…..I especially liked the Saint Lucia 9.
Heavy rums with a lot of rich and pungent flavors.
Rumfest Day One
And finally, the big day! the Rumfest with everything that it entails….LOTS of rums to discover and try as well as old favorites to drink again. Caribbean food and music and lots of seminars and tastings! and the “global rum mafia” was well represented! It`s the people that makes it all up! old friemds and new friends, you meet them all the Rumfest!
House of Velier
First tasting seminar for me was House of Velier, what else? it`s some of the best rums in the world and I been a fan of Velier rums for many years. I followed the notes that was taped to the walls….eager to get to the rum sanctuary called “House of Velier Tasting Room”….hmm….those are some magic words…
The rest of the people coming after me could surf on the waves of drooling on the carpet…..but joke aside, it was very special.
Just follow the signs….
Luca Gargano, always so passionate about his rums presented a great session with some really incredible rums to sample, some which probably i`ll never get to try again. Luca took us through his history with rum from when he as a young brand ambassador for St James rhum in the 70s first went to Martinique………at the time he fell in love with rhum/rum and never looked back.
When he was 27 he purchased the company Velier and started to import several brands of rums and the rest is (very interesting) history until this day with Luca for the first time at the UK Rumfest presenting a few of his wonderful and unique rums.
I saw and also wrote about his Clairin presentation earleir at this year`s Tales of the Cocktail in New Orleans and it was absolutely fabulous.
Among the rums he presented was the red magnum bottled “Caroni 2000 Millenium” (Extra Strong 120 proof) and which blew me away….and the fabulous “Basseterre -95” from Guadeloupe, four expressions of the House of Velier Single Pot Still rums, Uitvlught 1996, the new Caroni 17 year, the wonderful Clairins from Haiti, Rhum Rhum 2012 version integrale (higher proof) Caroni single cask 2000, Diamond 1999……..oh my the RUMS!
And very interesting was the new soon to be launched single pot still rums (looking forward to get me a bottle of that Foursquare – or if possible, all of them….)
It was a tasting fest like no other! when you get to taste these kinds of rums, the word “rum” gets a whole new meaning.
Rhum Agricole from Martinique
After Velier I went to the Rhum Agricole tasting session, “Rhums of Martinique” by Benoit Bail and Jerry Gitany where we could sample different rhums agricoles, among them rhums from St James, Trois Rivières, La Mauny, Neisson, Rhum JM, HSE, Rhum Clemènt…all great rhums.
I`m very happy to see so much more rhum agricoles at the UK Rumfest, it has been called for for a long time….we need more rhum agricole at the (non french) rum events.
A Baby has grown up!
Yep! there´s a “rum baby” that has grown up this year….namely St Nicholas Abbey`s newest rum which a little bit pre-maturely was launched last year….the 5 year old expression.
This year the baby has grown up and the flavors matured. It has the typical st Nicholas Abbey flavor, an explosion of flavors in other words, I think it tastes stronger and more complex than it was last year.
This rum was made from their white rum that was laid to rest creating their first estate produced 5 year old rum.. It`s their first rum distilled and aged entirely on the estate (the previous rums were made exclusively for the plantation by master Distiller Richard Seale from R.L Seale and Foursquare) and was ready in 2014.
The St Nicholas Abbey Rum 5 Year Old is a beautiful Rum that commemorates a beautiful story – not least, the first generation of Warren’s, Arthur and Henry, born into St. Nicholas Abbey 21st May 2014.
It`s only to congratulate! it`s a fine fine range of rum expressions, on the very top of good rums in this world and if you would do a blind tasting you would easily be able to pick up any of the St Nicholas Abbey rums because they really do have a very distinct flavor.
And not only do they sell their beautiful rums in hand engraved botttles at their estate and distillery on Barbados, there´s all kinds of absolutely gorgeous products, one is their sugarcane syrup which was on display at the Rumfest. And it`s not your usual sugar syrup, this is made with their sugar cane “honey” (not the same as honey from the bees:-) which is fermented sugar cane juice and it has a deep deep flavor….same as their rums and no wonder, that`s what their rums are made from…
Of course Foursquare had their Doorly`s there and also the Port Cask Finish which I also tried last year, but this year there were also a few new expressions (at least to me) that I had not tasted before, all special casks – a 2004 vintage at 61%, a Sinfadel Cask Blend at 43% and a 2013 Cognac Cask at 65%, they were all very good!
These are rums for sipping and enjoying slowly….good rums shall never be gulped down! you waste the precius (and often expensive) “juice” and miss out on the whole array of taste notes that is hidden in the “treasure chest”….
I wouldn`t use these in cocktails either, some rums are best sipped neat.
I like to see Foursquare coming up with more cask strength rums because I think they carry so much more flavor and punch, they are so much more interesting….
Rumfest Day Two
Same same but different….with other rums to try that I missed yesterday and it´s always such a good feeling to return to that happy rum filled big room on the sunday…. 🙂 and I did go back to the Velier tasting room since there were some additional other rums to try on the sunday and I don`t need to be asked twice if I want to return to a Velier tasting room….I could go to a Velier tasting room every day the whole year long.
I also went back to the Rhum agricole tasting room too to try what I missed yesterday….because yesterday there was so much chatting that I missed out on some of the rums when time did run out….
Followed the agricole tasting room was the Mauritius Gold Cocktail Competition and then the traditional Caribbean drummers and dancers which always closes down the Rumfest.
Another nice thing was the Bacardi “hut” with cool cocktails, same way as last year but another rum (Bacardi 8) and other cocktails. This time we got a wooden tray with three mini cocktail “glasses” on, one was a Bacardi 8 neat, one was an Old Fashioned and one was the “Old Cuban” cocktail.
Very tasty (especially the Old Cuban) and very neat! I really like how they present their products.
Passing by the Angostura both beautifully arranged with all their iconic rums and bitters I saw one of the coolest rum barrel mugs ever, if I could just get me one of these….I wish….if I had one of these mugs i`d make tiki drinks with Angostura 5 and 7 year old rums….how cool wouldn`t that be? what I love the most about it is how beautiful the barrel is and then the butterfly!!
Beautiful Angostura rums
Here´s pictures of the Rumfest, I hope to see you there the next year dear readers of my blog 🙂 it`s an amazing event with so much to see and do!
Jamaican flavors with Blackwell rum! and cocktails….
The Golden Eye and Black Storm…followed by…
…..some JWray overproof Rum Punches!
The man responsible for it all….Global Rum Ambassador Ian Burrell. Holding the special Rumfest Blend!
Ekte Rum from Copenhagen Rum Club! Dark and Aged…
Pungent and Geeky!
What would a rumfest be without pirates? and this particular pirate, “Jack” was everywhere…. 😀
I see this rum every year…it`s a good one and to me the rumfest would be “empty” without this bottle around….
More good overproofs….RumFire and RumBar.
Another brand I like, Mezan rums, especially the Monymusk one.
At the Don Q stand, Alexx Mouzouris did a fantastic job with both the cocktails and the decorations…..just like he did the last year. He knows how to make it stand out and look inviting and special! and he sure knows how to make super tasty cocktails.
Rums from Mautitius….
Bristol Classic….another rum i`m used to see at the UK Rumfest, this is a classic good rum brand with many different expressions and types of rums represented.
And Real McCoy! this is a very very good rum! made by Foursquare for Real McCoy.
This picture is just to make you thirsty… 🙂
And when you`re thirsty….a Painkiller is never wrong….
Cheers and Up Spirits!
Pusser`s Gunpowder Proof.
Rhum agricole, so different from molasses rums and equally good, this is what I love about rum, there´s so many different ones!
In between rums or WITH rums, Shocka´s coconuts is a must have at the UK Rumfest. I filled mine with Mezan Monymusk rum….
A very good sugarcane syrup, made on Martinique.
Trois Rivières….nice rhums.
HSE – Habitation Saint Etienne, Sherry Finish, a very good rhum agricole.
Here`s the new 17 year old Caroni by Velier, it´s very good….
The 2000 Caroni Millenium magnum bottle, an incredible rum! with the 17 year, these are some seriously good rums and if I could afford that big red magnum Caroni….but maybe one day.
Velier rums…a whole table full of them for tasting….
Caroni, single Cask.
Aged in the tropics.
More tropical aged demerara rums from Velier….
This is rum prn for rum geeks…..
Basseterre -95, a fantastic rum from Guadeloupe, I like this one very much.
Rhum Rhum 2012, the stronger version (version integrale) amazing rum!
Habitation Velier, Forsythe Pot Still 2005. On the back label it says “it`s the fruits of the first distillation in more than 50 years at Worthy Park in the double retort pot still built by Forsyth. Barrel proof without additives or colorings. It was the first rum to be produced at Worthy Park when the historic estate which had previously worked interruptedly since 1670, started distilling again.
Uitvlugt 1996….another amazing rum.
Aloha time at Mahiki 🙂
With tasty Pina Coladas.
Giant clam shell to wash your hands in at the ladies room, Mahiki, beautiful!
So it started with a tiki bar and ended with another tiki bar….
After the Rumfest closed down there was the traditional after party at the Trailer Happiness!!! something I did NOT wanna miss! and there we got these huuuuuge Zombies in skull mugs…..and I don`t know what they did put in those but yes they totally zombied me out ….. 😀
This was so not to be missed! What a wonderful way to finish the Rumfest, with these huge superpotent Zombies! I hope I can be back again the next year!
And so finally I got to go the Latitude 29! I´ve been waiting since they opened with great anticipation and (high) expectancy…..well…I try to not have too high expectations whatever it is, better to have an open mind, but with this one i`s a bit different….because this is the BUM`s place….this is the man who uncoded all the secret codes and brought us all these lost drink recipes and who wrote no less than six stellar books on the subject if you count in Taboo Table.
His books have been my to go tiki drink (and history) books for years and so now he and his wife Annene Kay aka Mrs Bum opens a real tiki bar in my favorite city New Orleans!
And I wasn`t there when they opened….and had to wait all the way until this year´s Tales before I could finally go and see it – and in the meantime I`ve been drooling over all the food and drink pictures (can you say Tahitian Steak Frites?) and the drinks…..oh the drinks….
I`ve seen so many beautiful pictures of these drinks that I didn`t know what to start with….but I ended up ordering a Pontchartrain Pearl Diver as my first drink – in the NEW Pearl Diver`s glass! 🙂
The Pearl Diver`s glass, the Swizzle cup and the skull barspoons are all new for this summer in collaboration with Jeff Berry and Cocktail Kingdom and they were sold at the Tales but are also available online. The vintage Pearl Diver`s Punch glass is more or less impossible to find anymore so I`m really happy they are re-making them and same for the cool swizzle cup! I hope to see more re-making of these type of vintage tiki drink glasses….
And not only are the glasses really cool they come in beautiful vintage looking packages too!
The Pontchartrain Pearl Diver was good…..very very good – well balanced and oh so tasty! I didn`t try so very many drinks during the Tales because it was so incredibly busy….and so was I…so I decided to wait until after Tales and THEN go there for some serious drink tasting!
So last friday I went there early and I sat there and happily indulged Tahitian Steak Frites with luscious Coconut Butter and later a Mahi Mahi Bahn Mi accompanied by a whole array of drinks until in the evening, I actually spent a whole “working day” in the place!
And I had a nice chat with the Bum, about rums and rums and rums…and of course, tiki drinks. I was indeed a very good day….The place is so cool and relaxed, beautifully decorated and the music is great! with everything from real good and cool old style Jamaican reggae to surf music! and the co-bar manager Steven Yamada and his staff are very attentive, friendly and nice.
It`s really a place to go not only for the great drinks and food but also to escape from the world outside and it doesn`t matter if there´s big windows to the outside world…..because this is New Orleans! and the view from the beautiful arched windows is nothing but beautiful….over the pool and the tropical plants in the courtyard of Bienville House Hotel.
This used to be housing the former Iris restaurant, I went there in 2009 with all the Tales bloggers and now I cannot recognize the restaurant and bar anymore, it´s a total different world! quite the transformation….the only things that looks the same is the courtyard and the hotel lobby.
Take a look:
Back in 2009…Alan Walther tends the bar at Iris…..and he did serve some amazing cocktails! he later moved on to Loa, this was long before the Iris became what it is today – a true tiki haven!
The Tales Blogger Dinner in 2009 in the former Iris restaurant, the same view today of the beautiful courtyard and pool but the dining room has dramatically changed…..
This is such a tranquil and peaceful place….if staying at this hotel you get both all this plus the Latitude29 in one place…..
Eat Drink and be Merry!
Hurricane, Kea Colada and Royal Hawaiian Cocktail.
The food menu has something for everyone! executive Chef Chris Shortall and his staff creates their own take on modern Tiki Cuisine which is playful and tasty and there`s something for everyone including options for vegetarian, vegan and gluten-free guests.
First thing I opted for was the Tahitian Steak Frites which I`ve been dreaming about since they opened…..
The Tahitian Steak Frites are tender, luscious and juicy (I ordered mine medium-rare) served with hot crispy thin fries and a tasty dipping sauce plus a dollop of coconut butter on top! the Bum told me that in Tahiti they add coconut to the cow´s diet and therefore everything the cows are producing have a touch of coconut flavor…heavenly….and so they wanted to re-create that idea here with the coconut butter.
I LOVE it!
I`m not joking, I think I could eat this almost every day….the meat is so tender and melts in your mouth together with that lovely coconut butter….
The Mahi Mahi Bahn Mi is wild caught Mahi poached in coconut oil, jalapeño, sriracha, and shallot….and at a Chef`s Challenge before the Tales I tried the ribs which are very tasty too….and not to forget the crispy green beans!
Another nice dish is the Shrimps in Blanket, the gulf shrimps here really are something special. They are big and juicy….and have more shrimp flavor than shrimps I`ve tasted anywhere else.
Shrimps in Blanket
These green beans were amazing…..
An array of seductive tropical tiki drinks…..
When you enter a tiki bar you want to be seduced….you want to forget the daily struggles and take a “trip to the South Seas” with exotic tropical drinks! (inspired by drinks in the Caribbean….) 🙂
So I started with the Pontchartrain Pearl Diver….it`s such a good drink!…..balanced, fruity and rummy! The Pearl Diver is a mix of honey-butter-spice mix blended with passion fruit, lime and Jamaica rum. The butter adds a wonderful slightly viscous mouth-feel, if you didn`t know it was butter in the mix you wouldn`t know what it was but you would know there was something there….
After the Pearl Diver I had the namesake drink of this bar – the Latitude 29…..it comes in a tall glass wrapped in banana leaf for that real tropical feel – and you get that cool gorgeous swizzle stick! – made after the wall art by Bosko! The drink is made with eight-year Demerara rum, passion fruit purée, house made Madagascar vanilla syrup, orange, pineapple and lemon.
They are both gorgeous in their presentations with the Pontchartrain Pearl Diver in the new re-made super cool Pearl Diver`s glass.
The Latitude 29
The Rum Barrel is according to the menu a communal drink but it says “For 2 to share, or 1 thirsty pirate to hoard. A kill-devil’s brew of 3 rums, 4 juices, multiple herbs, spices and sweeteners …” – so apparently I`m a “thirsty pirate” since I had no problem drinking it all by myself….
It sure makes you feel like a rummy pirate! 😀
It`s presentation is BEAUTIFUL! and fun! see the picture….they really take time to garnish up these beauties….and the drink itself is strong and rummy/fruity/spicy. One of my favorites!
Rum Barrel, complete with pineapple peel, cherries, orchid, swinging monkeys and umbrella! superfun garnish 🙂
And so is the Coffee Bongo…..also incredibly nicely garnished….with a pineapple leaf cut out to look like a palm tree frond…..topped with two coffee beans….stunning! the drink is also strong/spicy and rummy with lots of character and if you like coffee and pineapple together, you find it here.
Every drink is not rum though….there´s a drink called “Outcast of the Islands” which was amazingly tasty and is a mix of London gin and Persian lime…with cinnamon, ginger, almond and anise, heavenly….
And it LOOKS heavenly too! it comes served with an ice shell…..how cool is that? and the Navy Grog comes with the iconic ice cone which is made with the Bum`s ice cone device sold by Cocktail Kingdom (as well as the Pearl Diver`s glasses, the swizzle cup and the skull bar spoons)
And there are drinks with bourbon, brandy, tequila, beer and vodka….but I haven`t tried them all yet….there`s something for everyone in the drink menu too. Me, I tend to mostly stick to the rums….
Outcast of the Islands and the iconic Navy Grog
The Professor Remsberg`s Punch is a very interesting drink and very tasty too, the drink contains “Fine old Guadeloupe rum, gently stirred with lime and a Caribbean spiced syrup discovered over 30 years ago in San Juan by the Professor himself”…….I wonder what is in that syrup? If you didn`t know, Stephen Remsberg is the world´s biggest rum collector.
Professor Remsberg`s Punch
All the drinks at Latitude 29 are good and well balanced, from the (real, no chemical-mix) Hurricane, Mai Tai, TOTC Swizzle, Nui Nui, Kea Colada, Royal Hawaiian Cocktail, Lapu Lapu, Hawaii 504, Missionary`s Downfall and the Paniolo….which is Kentucky bourbon and Hawaiian macadamia nut liqueur shaken with lime, house made cranberry syrup and a dash of molé bitters.
It`s evident to me that they pay as much attention to the garnishes as the drinks themselves because some of these drinks ar off the charts when it comes to beautiful presentations! you get a little work of art in your hand!
And the drink names alone takes you on a exotic journey…..a lot of them created back in the heydays of tiki.
Tasty, exotic and beautiful.
The Hawaii 504
You know, you need to go there and just try all these heavenly things! btw….between 3 and 6 pm every day it´s Happy Hour with a special menu….where among the drinks you`ll find the Banana Banshee and the Royal Hawaiian Cocktail….both perfect to cool you down when it´s hot outside which is a guaranteed thing in New Orleans during the summer.
And the best thing of all….you get the Steak Frites for half the price! what is there not to love?
The Banana Banshee is a frozen cocktail with Jamaican rum, lime, coconut milk and coconut cream, fresh banana and aztec bitters and topped with grated chocolate!
I also ordered a few off-menu drinks with the help of Jeff Berry`s Total Tiki app, such a handy thing to have! and they were delivered top notch! I think Steve outdid himself with the Coconaut….coming beautifully garnished with a Cruzan Blackstrap float on the side. It tasted absolutely heavenly…..it was a mix of Hamilton 151 Demerara, El Dorado 5, for the rums plus that lovely float of blackstrap to pour yourself 🙂
This Coconaut was incredible!
The Zombie was spicy and nice just as I expected, and just about right with the strength, and the Kamehameha Rum Punch did live up to it´s name…..
Kamehameha Rum Punch and the Zombie…..
This interesting drink recipe is from Sippin`Safari and originates from the Hotel King Kamehameha in Kona, Hawaii, as the origin of the drink around 1960.
So who was King Kamehameha you might ask? Kamehameha – also known as Kamehameha the Great was the head of a dynasty ruling the Hawaiian islands for more than a century. The name Kamehameha (pronounced kuh-may-ha-may-ha) means “the one set apart.” He conquered the Hawaiian islands and formally established the Kingdom of Hawai`i in 1810.
This drink is actually named after the Hotel King Kamehameha in Kona, Hawaii who took the name after the great Hawaiian King – Kamehameha.
Every year on Kamehameha Day (June 11, a state holiday in Hawai’i), National Statuary Hall is the scene of a ceremony in honor of the king and the statue of Kamehameha the Great is draped with lovely (and loooong) leis of fragrant flowers from Hawai’i. The Festival continues to pay tribute to Kamehameha and acts to preserve and perpetuate the Hawaiian culture.
And as every tiki bar should, there:s also a couple of different communal drinks on the menu, the newest one is a monster drink called the “Plantocracy Punch” for 6-8 people but we were only three so we tried the Lapu Lapu which uses a recipe which according to the menu is a Don The Beachcomber’s “lost” unpublished 1964 recipe, recently discovered by the Bum and presented here for the first time in over 40 years.
And of course it`s appropriately garnished with little mermaids taking a rummy ice bath…..
Fruity, spicy, rummy Lapu Lapu and little mermaids swimming in the bowl….
While sitting in the bar I spotted two Samaroli rum bottles….and so of course I ordered a sample of each….and with the rum samples you get a small shot glass with water and a dropper, neat.
One was the 13 year old Guadeloupe 1998 Rhum Agricole and the other 1988 Demerara Dark Rum. The Guadeloupe is spicy and a touch smokey, with a strong character but at the same time, not too aggressive, it´s fruity, peppery, balanced and picky but also smooth.
A few drops of water brings out a whole array of tropical fruits flavors! this rum is incredible. I REALLY liked it!
The 23 year old 1988 Demerara rum had flavors of wood, macerated tropical fruits, apricot, vanilla, banana peel, mango and something else I couldn`t define…..but here a few drops of water didn`t bring out much change….still very woody, strong and fruity. Also a very good rum! Both of these rums are distilled in the Caribbean and then matured in Scotland.
They are not cheap but they are unique rums and they give you something to remember.
Then I saw a curiosity on the menu….it had a sort of mellow toasty coconut flavor…interesting….and I think it also could be used as ingredient in some of the drinks maybe? how about a Toasted Coconut Daiquiri?
The Interior Decor…..
Here is top crafts….the first thing you notice is of course the big centerpiece which now is in the same spot as the huge mirror was when it was the bar at Iris. The centerpiece is a huge carving of the Pacific Islands in a map in the forms of small tikis made by Daniel Gallardo aka Tiki Tiablo, and it`s a stunning work of art!!
Here is a collage of close-ups of the “Islands” in the map and there´s a nod to New Orleans too….do you see the fleur de lis on top?
Bosko Hrnjak did all the new (non-vintage) light fixtures and all of the new (non-vintage) tiki carvings, wall panels, etc, over 50 of them in total. And Dave “Basement Kahuna” Wolfe did 8 Easter Island carvings on the hut wall-dividers.
It`s all beautiful….
Another (practical) thing I greatly appreciate are the power outlets with USB ports located on each side of the tables, I wish more bars had that, it should be standard everywhere.
Tiki glasses, Barspoons and Orgeat
All tikiphiles already knows about the Pearl Diver`s glass, the swizze cup and the cool skull bar spoons which you can find at the Cocktail Kingdom which I mentioned above….but a new thing is the Latitude29 orgeat which comes in a heavy round glass bottle and is sold in the bar.
I haven`t tried the orgeat yet even though I bought a couple of bottles (USD 15 each) but i`m out travellling so that will have to wait.
So to sum it all up, what I was looking for was how the food and the drinks tasted and were presented and if there´s consistency….(and yes I have returned) and how the decor and the feel of the place was, what music did they play and how loud? is it possible to have a conversation or do you have to scream? and how I was treated as a guest.
Personally I have nothing to complain about, the food and drinks are top class, the decor tasteful and genuinely tiki, it`s a laid back and relaxed feel, the staff attentive, professional and very sweet and so I`ll keep coming back, this is now my primarily watering hole in New Orleans :-).
That said there´s a lot of very good bars here, I just happen to really really like well made tiki drinks and in the relaxed vibe and environment of a real good tiki bar, there I feel the most at home.
There was a clear presence of rum at the Tales of the Cocktail and as a rum enthusiast and rum blogger I tried to get to them all…I almost managed….but here are two of the rum seminars and tastings, more will come:
Tapping Rum`s Past for Rum`s Future
This seminar was talking about rum’s history which spans centuries, and how its flavor and character have changed dramatically over the years. How rums used to taste long ago and whether it´s possible to reverse-engineer those styles of spirits, and improve on them for today. Talking about rum’s past —drawing inspiration from historic styles of the spirit, as well as from vintage menus, cocktail recipes, distillers’ notes and popular literature.
There was the deconstruction of the Plantation 3 stars and little did I know that the 3 Stars actually is made with four rums! I always thought it was 3….but it´s made with two white rums, one from Barbados, and one from Jamaica and then a dark Trinidad and then there`s an extra dark rum from Jamaica…
Then of course there was the Stiggin`s….this elusive pineapple rum that was first made last year by Plantation rums, and presented at last year´s Tales, which was meant to be an “experiment” and only making a short appearance….but causing such a global outcry in the rum and cocktail community that they decided to make more….and thank God for that!!
Now the Pineapple strikes back…coming back at this Tales in full force….and finally yours truly got hold a bottle! gonna hold on tight to that one…
So how did they make the Stiggin`s Pineapple rum and what does the name Stiggin´s mean?
In the 19th century England, Pineapple rum was considered a delicacy, so much that it was even immortalized by novelist Charles Dicken`s character, Reverend Stiggins. In England there was even a house built like a pineapple!
The first wild pineapples came from South America and they had a strong scent of raspberries and were smaller than the pineapples we see today and needed to be pollinated by birds. They were discovered by an indian tribe called Guarani and they made pineapple wine.
In 1654 the pineapple came to Madagascar and then it traveled all around the world. When it finally came to England around the 18-1900th century it was a big thing. The pineapple fruit was really precious and not for the common people to enjoy but was the fruit of the kIngs.
In 1778 Capt Cook brought it to Hawaii and those pineapples he brought must have come from the Kew gardens in England since that was the place they were grown in Europe.
So back to Stiggin`s – for 3 months the Plantation rum folks did eat pineapples for breakfast every morning….they wanted to find the best pineapple available today and finally they found it – the Victoria pineapple from La Rèunion island in the Indian Ocean and it`s one of the most expensive pineapples in the world.
So first the pineapples are peeled by hand – all of them!! then the rinds of the fruit are infused with Plantation 3 stars rum for one week and then they are distilled in a pot still. And separately the fruit is infused with Plantation dark rum for 3 months.
After that the two liquids are married together and left to age in casks for 3 months and the final product is then ready – Plantation Stiggin`s Fancy Pineapple Rum! anyone who have tried this rum knows how awesome it is!!!
A look inside the little known and rarely understood world of rural rhum production on the island of Haiti. Beyond the large brands such as Barbancourt and Vieux Labbe, most of the rhum produced and consumed by islanders in rural Haiti follows rustic, age-old production methods in the outer regions of this unique island. Slow, natural fermentation attracts the natural yeast of each micro-region, delivering a true snapshot of local DNA — true terroir — followed by a gentle distillation and simple finishing to produce a delightful, fresh cane spirit of fine quality.
In this intimate tasting seminar, we’ll sample some of the very best examples of Clairin from Haiti, which are now gaining greater appreciation in Europe thanks to the passionate efforts of Gianluca Gargano of Velier.
This was one of the exclusive tastings and one I was really looking forward to attend….and that`s because I`m a huge fan of Velier rums, I think their Demerara. Agricole and Caroni rums are absolutely one of a kind and completely outstanding….. I find the Clairin rums to be AMAZING! plus I find rums from Haiti extremely interesting….
The seminar/tasting was every bit as interesting as I thought it would be and all the Clairin rhums tastes fantastic! There are 3 Clairin rhums by Velier and they all have very different tastes and personalities and one thing they have in common is that they are incredibly flavorful and vibrant! very brilliant and lively rums!
The tasting was led by Luca Gargano who in the 70s I became the brand ambassador of St James’s rhum from Martinique. One day he arrived in Martinique….this was in the old days before mass tourism had reached the island and he fell in love with this tropical island and it`s girls… 🙂 and of course, the RUM! At an age of 18 at the time he fell in love with rhum/rum and never looked back. When he was 27 he purchased the company Velier and started to import several brands of rums.
Rum geeks knows that he was the one who found a Damoiseu rum that was set apart because it contained a small percentage of molasses rum and because of that didn`t fit into the standard since they could only bottle pure sugar cane juice to obtain their AOC.
Well, that was damn lucky thing for us that he found that put away Damoiseau rum….which was distilled in 1980 at a full proof of 60.3 % and Luca found it to be exceptional – which I can attest it really is!! that rum is absolutely amazing! – so he bought all their stock (almost) and kept it all full proof. Later he discovered that they had kept some of their stock and released their own “1980 Damoiseau” the same year…hm….
But with the 1980 Damoiseau rum the “Fullproof” rum concept was born and then he started to work with the DDL in Guyana and their chairman Yesu Persaud and now more wonderful things happened because he became the ONLY one in the world who got access to the DDL rum stock and thus he could pick and choose among the old rum barrels at the DDL….which has been a REAL blessing to the rum lovers in this world!
And not only this, Luca did also find and bought up a whole heap of old Caroni barrels in Trinidad when Caroni had sadly been closed down and he let his rums age in the tropics because he believes that tropical ageing is the best! so his story cut in short – he and his outstanding rums has become a legend in the rum world and now he was there at this seminar with his new Clairin rhums from Haiti.
Rhum agricole or clear white pot still rhum in Haiti is called clairin and to obtain the Appelation Triple A the rhum must be produced following these rules:
So the sugarcane is grown very naturally together with herbs, trees and flowers, for example banana and the sugarcane varietes has to be indigenous not hybrids and also has to be organic. And in the rhum production wild natural yeast is used and fermetation has to be at least 120 hrs.
The juice has not to be dilluted with water. The distribution is small batch pot still or pot and small column and the source of heat is direct fire and the Clairin rhums has to be bottled at strength of distillation with no dilution and bottling is done on Haiti.
There are something like 5oo producers of these white/clear pot still rhums on Haiti, producing everything from “drink-at-your-own-risk-moonshine” to good rhums and these rhums are very different and they are organic and made the old fashioned way country-style, it´s the dink of the country!
Clairin Sajous, Vaval and Casimir
These are the three Clairin rhums by Velier that we tasted and they are ALL outstanding! I love their vibrancy and full proof strength! They are completely unique of it´s kind and of rums! The first one, the Sajous is made in Sajous by Chelo and bottled by Velier and it`s bottled straight from the still at 53.5 % ABV and is still the “mildest” of the three and a wonder of balance and vibrancy. But make no mistake by the term “mildest” – this stuff is pungent, it hits you right in your nose and stomach…..
You get hit by something that I can only describe as similar to the lovely but very special “kerosene” flavor you find in the overproof JWray (although this is not a molasses rum and it does not taste like JWrat at all) then you get hit by a whole array of wonderful and strong flavors, there`s nothing weak about this rhum. It`s herbal, grassy, floral, salty and sweet, strong and spicy but also smooth like butter….and I love it!
The next one, the Vaval is a rhum I also have at home, it´s a bit more temperamental and with an even stronger flavor…..its a heady rum….packed full of flavors and it`s distilled at the Arawaks distillery in the village of Cavaillon, Haiti.
The last one will kick your ass to the moon…..
Casimir is the first of these three rums I ever tried, that was last year, also at the Tales when I tried a sample brought to the Tales and then and there I fell in love with Velier Clairin rhums. Casimir is the most “difficult” of the three I´ve heard….it`s like to try to jump up and ride on a young horse or even a bull that have never had anyone on its back before…it will kick, it will run and it will try to give you trouble….
Well, my palate loved it at first sight….so I guess i`m safe 🙂 packed full of strong vibrant and unique flavors it dances around in your mouth in a frenzy! it`s double distilled at the Douglas Casimir distillery in the village of Baraderes. It`s herbal and rich, strong and wild….
If you love rum and vibrant agricole rhum I recommend you to try these rums!
Then we also tried another of Lucas rhums, the Rhum Rhum Liberation 2010. This rhum is made on Marie-Galante outside of Guadeloupe in collaboration with master distiller Capovilla.
It`s made from fermented pure sugar cane juice without any water added during a 10 day long fermentation period. So it`s just fermented sugar cane juice, nothing else.
This is pure rhum! and a very fine rhum, it`s aged about 2-3 years in casks that have contained french wines. The name “Liberation 2010” refers to that the rhum has been “liberated” from the cask and put together in 2010.
It´s balanced, tropical fruity and slightly spicy. it´s not a weak rhum but it has nothing to do with how the Clairin rhums attacks your senses….this is more like a mild but firm caress on your palate. It`s a wonderful expression of Rhum!
So this tasting has been very very memorable and pleasant, interesting and challenging…..I would do it again in a heartbeat!
Rhum Rhum, Liberation 2010.
This my friends are some of the worlds very finest rums!
This weekend it was all about the Puka Punch! and that`s a nice drink using many rums so you can play around a bit with it!
The Puka Punch was made by Ray Buhen of the Tiki Ti in the 1960s (in 1961 Ray opened the Tiki Ti, now owned by Ray`s son Mike and grandson Mike Jr)
For this Challenge, I made two Puka Punches, the first one (in the picture on top of this post) was made with the recipe above but using different rums, Old New Orleans white rum, Blackwell rum and floats of demerara and blackstrap.
The second one is Puka Punch double! a wicked combination of Smith and Cross, Rougaroux Fullmoon Dark, Rhum JM agricole blanc with big rich floats of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap! to round up the#PukaPunchChallenge2015
This rum combo turned out fantastic! and the recipe is a twist of the classic one:
Puka Punch Double
2 oz fresh lime juice
2 oz mango juice
0.75 oz passion fruit syrup
0.75 oz orange honey mix
0.25 oz falernum
1 oz Smith and Cross
1 oz Rougaroux Fullmoon Dark
2 oz Rhum JM agricole blanc
Floats of equal amounts of Lost Spirits Distillery 151 Cuban and Cruzan Blackstrap, to taste
2 dashes Angostura bitters
14 oz crushed ice
Blend in blender at high speed for no more than 5 seconds and pour unstrained into a 25 oz snifter and add more crushed ice if needed. Pour the floats and don`t be shy! Garnish with 2 speared pineapple chunks and 2 maraschino cherries, two orchids and two tropical leaves.
La Confrérie du Rhum Celebrates 2 Years on the 28th of march 2015, and for this celebration there´s a new rum made! This rum is La Cuvée Anniversaire Ananas Victoria Sauternes Finish (Single Cask, Label Rouge) in a limited edition of 500 bottles.
This infused rum has as a base white AOC rhum agricole from Martinique and has been aged for 8 months in sauternes casks before being infused with red labelled Victoria pineapples from Rèunion Island.
The red labelled Victoria pineapples are a high quality and rare product, cultivated and chosen under a very selective way. The standards of this variety of pineapples is very high in terms of cultivation and final results.
The 70cl bottle of this Cuvèe (32% abv) are labelled with a white and gold label with the logo of the group on it and this bottling will be presented and sold exclusively at the shop Christian de Montaguère in Paris, starting at 2 (14h) o`clock sharp! What a rhum arrangè is you can read here and here you can read about Rhums de Cèd, amazing flavored/arranged rums made by Cèdric Brèment.
La Confrérie du Rhum is a Facebook group created in march 2013 and already counts more than 5000 members. Professionals and rumlovers talk and share their common passion about rum and distillates from sugarcane on it.
For the second birthday of this group, the administrators decided to bring out this “Cuvèe Anniversaire” and teamed up with Cédric Brèment, the famous French rhum arrangè producer of Les Ti`arrangès de Cèd.
I was lucky to get a little sample for pre-review and let me tell you this is some really nice stuff! the lush tropical and sunny fragrance of ripe pineapple is the first that hits me when i open the little bottle….
The taste is rich, floral and fruity, sweet and herbal, and the notes of the rhum agricole is in the front while the lush sumptuous and almost decadent pineapple is lingering in the back. It`s total sweet harmony…and it definetily makes me want to own a bottle….lucky are those who can go there and buy one!
Cèdric Brèment is a master of his art!
The rum will be sold for 36 euros and you read about the event on the Facebook page
We have the honor to see you there to discuss and share our common passion and also you will have a little surprise, namely, a special anniversary cuvée in the presence of its producer, Cedric Brement in person!
No need to book, or pre-order, you’re all just welcome from 14h until closing of the shop.
Christian de Montaguère
20, rue de l’Abbé Grégoire, 75006 Paris, France
Saturday march 28 at 2:00pm – 7:00pm
Cheers to the second Anniversary of La Confrérie du Rhum!