This is one of the rums that i tried at the Rum sessionÂ at the Tales of the Cocktail that stayed with me – so i was very happy to receive a sample now for review. When you try many rums and spirits at occasions like the Tales you tend to get numb after a while….thereÂ´s simply too much at the same time.
That`s why itÂ´s so important to take notes all the time because you will forget…but then there`s always a few that just sticks to your mind – because they stood out from the rest – they were THAT good…and i found Denizen to be one of those i really liked.
According to the label, Denizen is a product of Trinidad and Tobago but it is actually blended in Europe before being imported and bottled in the US by Citizen Spirits, LLCs.
Hidden away in Amsterdam, exist the last practitioners of alchemy in the world. With the power to transform the common into somethingâ€¦magical. And theyâ€™ve been doing it secretly since the 1700s, these master blenders of rum.
We asked them to free the flavor of rum long distilled out by mass producers. So they went to Trinidad and hand-selected barrels of white rum to be aged for five achingly long years.
Then to Jamaica, to choose 15 types of the finest pot still rum. Finally, back to Amsterdam, where they drew on centuries of experience, and their liberated spirit, to create the one rum without the blandness of most white rums or the overpowering taste of dark rums.
A soulful rum without boundaries. For cocktails with integrity. For the denizens of the world. Source -Â Rum For AllÂ website
What gives this rum itÂ´s punch is the addition of Jamaican potstill to the blend – so it is light aged Trinidad rum blended with funky Jamaican pot still adding a heavy rum flavor and viscous mouthfeel.
The first you feel is a sweet fruit noteÂ with lots of fruit…then wood, dry & sweet, with layered flavors, itÂ´s complex and has that funky note from the Jamaican rum.
As always when i deal with these types of flavorful white rums i want to try it in a daiquiri – one of my favorite cocktails…and itÂ´s such a perfect drink to evaluate the rum as mixed in a drink since this cocktail is so “clean” – just rum, sugar and lime. And of course i wasn`t disappointed, it makes an excellent daiquiri with all the fruity notes and Jamaican funk.
Denizen rum isÂ bottled at 40% ABV or 80 proof.
After i made a regular daiquiri to try the rum in i made this one which is very tasty:
1/2 oz St. Germain
2.0 oz Denizen Rum
1 oz pineapple juice
1/2 oz simple syrup
1/2 oz fresh lime juice
Pour all ingredients into a shaker and shake with ice, and serve up in a cocktail glass. Garnish with a brown sugar rim.
Coconaut Grove Cocktail (Beachbum Berry Remixed)
0.5 oz Lopez coconut cream
0.5 oz Pierre Ferrand Dry Curacao
2.0 oz Denizen Rum
1 oz fresh lime juice
8 oz crushed ice
Put everything in a blender and blend for 60 sec or until smooth.
Garnish with cherry, lemon wedge, coconut flakes and cinnamon dust.
Pago Pago Cocktail (Remixed)
1/2 oz green Chartreuse
1.5 oz Denizen Rum
0.25 oz white creme de cacao
0,5 oz fresh lime juice
3 squares of fresh pineapple
Place everything except rum in a cocktail shaker and muddle thoroughly. Add rum and ice cubes. Shake well and strain into a chilled cocktail glass.
Garnish with lime or lemon peel and cherry. i also dusted some grated nutmeg and cinnamon on top of the ice to make it even nicer. Also in used crushed ice in this.
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 – itÂ´s a lifestyle with a whole culture surrounding it.
The UK RumFest brings together the industryâ€™sÂ plethora of blenders, distillers, bartenders and mixologists, writers, bloggers, brand ambassadors,Â 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 Kensingtonâ€™s Olympia in LondonÂ with the friday reserved for the Boutique Rumfest (for the trade with tastings and sessions.) Saturday was the official Rumfest starting day and i donÂ´t think iÂ´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.
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.Â Some of my favorites among those iÂ´d not tried before are st Nicholas Abbey from Barbados, a top notch fantastic rum! (a review of their 12 yo will follow)
Also Rumfire was new to me. That is a Jamaican overproof white rum from theÂ Hampden Estate which in Jamaica is knownÂ for its full, intensely flavorful pot still rums sold in bulk. Today`s Rumfire that now is released to the public is yesterdayÂ´s JB rum which was on the black market.Â 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 couldnÂ´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 wouldnÂ´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 – thatÂ´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 andÂ the oneÂ´s i got a chance to attend first was the “Don`t Fear the Blender” with Beachbum Berry and then the El Dorado.
DONÂ´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 PiÃ±a de Plata” – The Silver PineappleÂ in the place it still occupies, in the corner of Obispo and Monserrate streets. It got itÂ´s name “El Florida” a 100 years later.Â The bartenders used to use 11 drinks shakers and you can just imagine the work…so when the blender appeared it wasÂ 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 BumÂ´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:
Let the blender go for a long time, 20 sek. Fine strain into a bitter-sugar rimmed glass, gently pressing the liquids.
Mix 4 tbsp demerara sugar with FeeÂ´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 MissionaryÂ´s Downfall.
I donÂ´t think i need to present what this rum is, if you donÂ´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 didnÂ´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!Â 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`sÂ head bartender Georgi.
What i particularly like about the Rumfest is that it is such a people thing, itÂ´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.
Yes thereÂ´s food too! i did eat some real good Caribbean food at Ian`s restaurant CottonÂ´s – a place i really can recommend if you go to London! i hadÂ their famous Mixed Jerk Fish Grill – parrot fish, tilapia, snapper and tiger prawns served with fried plantain and rice & peasÂ and it was lovely! Washed down with cold Carib and Blue Marlin beers.
Also theÂ 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…
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 – itÂ´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 Americaâ€™s) 2011
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 Reâ€™al
Abuelo Centuria, Panama
Best New Rum (White) 2011 sponsored by Coco Reâ€™al
Banks 5 Island, Several Countries
Best New Rum Package 2011
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.
I wanna raise a toast of El Dorado 15 Year Old rumÂ forÂ 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.
Time to revisit the Coconaut which is a very nice Tiki drink. I wrote about it long ago and now its the 13th drink from Grog Log i stumble over. It contains only three ingredients – rum, lime and cream of coconut Â (not coconut cream which is a different thing)
I like the coconut in all forms and yet i only use it occasionally, and i have tried without any success to figure out why since i really like it. Maybe some day i`ll find out.
So its rum, lime and coconut – a classic combination and such a simple drink really and very easy to play with – so let the fun begin!
8 oz Lopez Cream of Coconut
2 oz fresh lime juice
7 oz dark Jamaican rum (I broke down the recipe and used 1 oz Smith & Cross and 1 oz PusserÂ´s overproof)
Put everything into a blender and fill up with ice cubes and blend until slushy. This serves 2-4.
In Grog Log thereÂ´s also a flaming version called Coconaut Re-Entry using a flaming lime shell. You remove the pulp from the half lime shell and partly fill with overproof rum and ignite it. IÂ´m gonna do that but with my own twist of this drink. I`m not gonna leave this drink now just when the fun has begun!
FLAMING DEMERARA COCONAUT
2 oz Cream of Coconut
0.5 oz fresh lime
1 oz Demerara rum
1 oz Lemon Hart 151
1/4 oz Kahlua Coffee Cream or other coffee liqueur
Proceed as with the Coconaut and set alight with some overproof rum in a lime shell.
Tasty, tasty, tasty! the Kahlua coffee cream added yummyness that goes very well with demerara rum.
Finally, the 2nd twist, letÂ´s add some smoke now and see how that will taste. With smoke i mean mezcal andÂ i`m gonna use my favorite, the crema – made for women and a few strong men! (thatÂ´s what it says on the label) such a true thing!
And i love crema de mezcal, itÂ´s so smooth, lightly smokey, creamy and mixes wonderfully.
A silly name i know.-) but thatÂ´s so appropriate in the Tiki world..
2 oz Cream of Coconut
1 oz Smith & Cross Jamaican rum
1 oz Del Maguey Crema de Mezcal
0.5 oz fresh lime
1/4 Kahlua Coffee cream (again, but yes – i insist)
0.5 oz sugarcane syrup (Petit Canne)
Oh wow! if the other two were tasty but actually quite similar, this was a entirely different beast. The mezcal added depth, smoke, complexity and well…a bit of mysticism actually even if it sounds ridiculous.
I guess mezcal has that kinda thing to it and crema de mezcal is so smooth and mixing that with a thing like Kahlua coffee cream and good rum, well you sure are in for a tasty treat.
The downside is that Kahlua coffee cream is probably not available anymore unless they have made it a regular, since it was a limited edition that was launched around x-mas 2009. I used it since i need to make more use of the bottle i have. But any good coffee liqueur could be used here.
Well, rum, coconut, lime, coffee, mezcal – this was really yummy and how can you possibly go wrong with these ingredients?
The Coconaut is a very tasty Tikidrink which i like a lot. This evening i was going to let some friends taste this drink and i wanted a nice garnish. So what would fit better than some toasted shaved coconut?
Usually the only coconuts that can be found here are those brown onesâ€¦but that is ok as the brown edge is nice on the coconut shavings when used for garnish. To crack open one of those brown coconuts is easier than most people think. All you need is a coconut, a bowl and a large cleaver.
Hold the coconut over a bowl in one hand such that the middle of the nut rests in the middle of your palm, with the tip on one end and the eyes on the other. Now, whack the coconut with the back (that is to say the blunt side) of the cleaver a few times all around the center until it cracks open cleanly into two nearly equal halves. Make sure you use the blunt side of the cleaver. Catch the juice in the bowl as it drains from the cracks.
After the nut was cracked, (it took 1 minute), i shaved the flesh with a potato peeler making sure to get a little bit of the brown shell. The shaved coconut pieces can be toasted to a golden brown so they become crispy and have more flavor. Let toasted nuts cool completely before using. They can be stored, covered, in a cool, dry place for up to 2 weeks.
OVEN: Spread the coconut pieces evenly in shallow pan. Bake in preheated 350 degree F oven 5 â€“ 7 minutes or until golden brown. Stir frequently and donÂ´t leave unchecked.
MICROWAVE: Spread nuts evenly on microwave-safe plate. Microwave on high 1 minute; stir.
Microwave on HIGH, checking every 30 seconds, until nuts are fragrant and browned.
Now the coconut was sorted out, so on to the drink, the Coconaut!
The recipe in Grog Log calls for Lopez coconut cream and of course that`s one of those things i cannot find here so i used the only thing available, Opies â€œcream of coconutâ€. Its very sweet so i used a bit less. This is blended with dark Jamaican rum, i used Appleton VX. I could have used the Extra or Reserve but i have more of the VX left.. And then the fresh lime juice, i LOVE fresh lime Juice!
And in the blender with crushed ice until slushyâ€¦
8 oz Lopez Coconut Cream
2 oz Fresh Lime Juice
7 oz Dark Jamaican Rum
The toasted coconut pieces proved to be a excellent garnish as it was not only nice to look at but also very very yummy to snack on right out of the drink.
COCONUT CHIPS WITH SEA SALT
The leftover coconut chips will last about 2 weeks in the fridge and can be used as a snack, or bar snack (well..if you drink or serve something else than coconut drinksâ€¦) or if you want to make just the snack:
1 coconut, butter, sea salt
Preheat oven to 350F and prepare a baking sheet by rubbing with butter. Open the coconut and shave into thin slices and bake them as described above. Then sprinkle with sea salt and serve in an empty coconut shell.
As this is a coconutty post i finish with a coconutty drinkâ€¦i was lucky to find a fresh green coconut and sometimes the simple things are the best..
To easily open a fresh green coconut all you need is a cleaver and a chefs knife. You first cut off a piece from the bottom to make the nut stand steady and then you â€œshaveâ€ the upper part of the nut to form a top which you cut off. Then pour some rum in the nut and chill it in the freezer for a while before adding a straw and maybe squeezing some fresh lime on top.