TOTC 2015 – Tapping Rum`s Past for Rum`s Future and Clairin Rums of Rural Haiti

PLANTATION RUMS2

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…

Surprise surprise!

Plantation rums collage

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…

Plantation Stiggins

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.

Plantation distillate for the pineapple rum

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!!!

Plantation pineapple drawings

And now we know how it was made! 🙂

This seminar was presented by Paul Clarke, Jeff Berry, Martin Cate, Alexander Gabriel and was sponsored by Plantation Rum.

Clairin Rhums of Rural Haiti

CLAIRIN SEMINAR 6

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!

This exclusive tasting was moderated by Robert Burr (Miami Rumfest) and presented by Luca Gargano (Velier), Ian Rum Ambassador Burrell (World Rum Ambassador), Alexandre Vingtier (Rumporter.com) and Peter Holland (The Floating Rum Shack)

clairin seminartasting

Luca Gargano and Velier

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:

CLAIRIN SEMINAR 4

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

CLAIRIN RUMS

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!

Clairin rums bottles

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

Rhum Rhum, Liberation 2010.

clairin vaval

This my friends are some of the worlds very finest rums!

clairin the spirit of haiti

Pictures by Laura Godel and me.

TOTC 2015 – RUM – A Taste of 10 Rare Single Casks

plantation single casks rums

Rum is much more than a liquor in a bottle – it`s a lifestyle and the spirit of a people.

Here is a rare opportunity to experience some fine aged rums from a private collection, never before seen in the United States. Originally sourced in Caribbean casks, these select aged rums were further aged in special barrels in Europe over many years. This exclusive tasting event will be available for only twenty serious rum enthusiasts, featuring vintage rums from Guadeloupe, Belize, Guyana and Haiti, lovingly triple matured and rested in barrels from rare Sauternes, Pineau des Charentes and even Sherry casks.

At the Tales there are a few of these rare tastings and if you get the chance go to some, you will probably never get the chance to taste some of these spirits again. At this tasting there were 10 very rare single cask rums from Plantation rums and it was a privilege to be able to taste them.

Presented by Robert Burr, Paul McFadyen and Alexandre Gabriel and sponsored by Plantation rum and DrinkUpNY.com we were presented the philosphy and vision behind the Plantation rums, followed by tasting samples of these 10 rare single casks:

PLANTATION RUM SEMINAR

Cuba 1998 –  This rum was aged in Cuba. It has a sweet nose with hints of vanilla. A bit lighter rum, Cuban style with a bone structure of spicy cask. Notes of fruity apricot and vanilla with some spice. I found it to be an elegant and fresh rum.

plantation single casks cuba

Trinidad 1989 – This rum doesn´t exist anymore and is a blend of pot and column stills. It`s fruity and spicy, rounded and rich. A glimpse of the past….

Nicaragua 1998 – It has a faint nose, almost nothing but there´s slight notes of fruit. The taste is dry with a pleasant touch of wood. Not sure if I picked up a hint of cherry? I liked this rum a lot.

Barbados 1991 – Sweet, fruity, mellow and balanced made with 40% pot and 60% column stills with vanilla notes and french oak. A nice pleasant balanced rum.

Belize 9 yo – This rum is 100% column still rum. It has a very distinct coconut flavor, some hints of vanilla, it´s a very tropical rum.

Navy blend, Barbados, Trinidad, Belize – This was a very spicy strong bodied rum, woody, complex and rich! with a slightly fruity nose and of course one of my favorites…

Barbados 20 yo – Rare, only a few barrels are left. Spicy wood, smooth and balanced.

Guadeloupe 1998 –  One of my top favorites! incredible rum!! Rich, flavorful and outstanding! complex, wild and warm. Oh yeah……….

Jamaica 1998/Guyana 1988 –  My notes says “Flavor! Funky! Heavy! 🙂

St Lucia 15 yo – Sweet and woody…..

plantation single cask collage

Then there was also a surprise rum, a very rare 1983 Jamaican, which was VERY flavorful and funky….a high ester bomb! tropical bananas, wood, raisin, tropical fruit….

The vision of Plantation rums is to capture the essence of what rum used to be, how it used to taste and roll upstream against the tide of column still, and to reflect the style of each island. The rums are double aged, first in their tropical climate and then in limousine and oak casks in France.

According to Plantation rums double ageing is the key to refinement in combination with “elevage” which means to nurture the rum like you would nurture a plant or a baby. If distillation is a science then ageing is an art and the blender works the symphony…

We were tasting the “treasure chest” of Plantation rums, rums that are not available to the public for various reasons, for example the Trinidad 1989 which doesn`t exist anymore in the way it was made. Every single barrel is unique and whether the rum is aged in humid or dry cellars affects the rum, for example you get a smoother rum in a humid cellar since there the alcohol evaporates first and in a drier cellar you will get a spicier rum.

Every rum has it´s own “sweet spot” which is the proof at which the rum shines the most.

This and a lot of other things we learnt at this tasting/seminar which I think was outstanding and very interesting! I`m happy I was there!

I´m sure we will see more of Plantation rums at the Tales next year! don´t miss it……..

plantation single casks 5

Paul McFadyen and Alexandre Gabriel, photos Laura Godel

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

Plantation Pineapple Rum L pic2

Pineapple Rum Stiggin’s Fancy – Picture Laura Godel

Plantation Rum in Shades of Dark, White and Pineapple!

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

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

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

Plantation Pineapple tasting queue2

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

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

Plantation pineapple tasting 2

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

Plantation Pineapple Rocky

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

Plantation pineapple collage

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

Plantation pineapple DTO collage

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

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

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

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

Appleton brunch pool pic2

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

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

Appleton brunch 5 pic 2

Rum, fruits and fun in the sun!

Appleton Brunch collage 1

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

Appleton Brunch collage 3

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

Appleton Brunch collage 2

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

Appleton Brunch Collage

Jerked chicken, Coladas and sugarcane juice!

Appleton Brunch collage 4

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

And now to something totally different…..

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

Bulleit New Fashioned 2 small pic

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

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

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

Bulleit New Fashioned 1

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

Bulleit New Fashioned 3 food

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

Bulleit New Fashioned ingredients2

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

Bulleit 2

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

Pictures Laura Godel

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

 

TOTC 2014 – The Tastings! Limited Edition & Vintage Rums and The House of Angostura!

 Vintage Rums Velier rums 3

Limited Edition and Vintage Rums

If I can….where there is rum and good company…I will be….

And so I camped overnight outside the Acadia-Madewood suite in the Sonesta to be sure to be there in time to catch the rums….well…no I didn’t…haha but I was there for sure!! This was an exclusive interactive tasting seminar featuring a selection of rare editions, vintage rums, limited bottlings and collector’s private stock.

The tasting was held by Robert Burr (Miami Rum Renaissance and Rob’s Rum Guide ) Leonardo Pinto (host of ShowRum, the Italian Rum Festival in Rome and the author of ISLA DE RUM web site) and the self proclaimed “high functioning rum-o-holic” from London Paul Mc Fadyen (co-owner of the iconic Trailer Happiness bar in the Notting Hill neighborhood of London and Brand Manager for Plantation Rum)

It was an entertaining and interesting tasting with rums found principally in the United Kingdom, France, Germany and Italy, among them two fine demerara expressions from Velier and a new rum from Banks not even launched yet.

seminar tasting

Robert, Leonardo and Paul took us through the history of rum and about the rums selected for this tasting, and then we also got a bonus rum to taste before the official tasting of it, the pineapple rum from Plantation rums. Also we got a quick presentation of the Lost Spirits Distillery by Bryan.

It’s not so easy to take notes during an interactive tasting like this one but I tried to get a few anyway, we tried eight different rums (plus the pineapple rum from Plantation which will be in another post) and so here are some very quick tasting notes:

Bristol Cuban 2003

This rum was bought unaged and was then aged in bourbon barrels in Bristol for seven years. Light yellowish in color, with hints of citrus peel and raisin and the flavor is balanced with notes of light tropical flowers.

Banks

Banks is coming out with a new rum soon and we got a taste of it….my notes says ” lively, fruity, a happy rum with a little wood, a bit of spice with a round nose with hints of honey, tropical fruit and wood. It’s a Connoisseur’s Cut Limited Release, made with Nicaraguan, Jamaican and Guyanese rums.

Mezan – 98 Guyana

I had never tried Mezan rum before. I found it sweet, a bit delicate, light and complex, some wood, tropical fruits and orange peel. It’s been aged in Europe.

Cuban Banks Mezan

Velier Port Morant 93

Now time for the big boys…two demerara expressions from Velier (Luca Gargano) both fabulous rums! note the little green label around the neck of the Diamond bottle…showing the rum was purchased at my favorite French rum shop in Paris, Christian de Montaguere.

Amazing nose….tropical fruits, wood, apricot, almond, cherry…and in the mouth an explosion of flavors….mashed tropical fruits, wood, spice, intense and warm.

Velier Diamond – 81

It gets even better……a 31 year old demerara that has been aged in the tropics (like all Velier rums) it’s a strong and a quite tannic rum and here we get wood, warm spices, a bit of apricot, the rum is amazing,  a stunning expression.

Velier rums

Plantation Guyana 2005

Demerara rum = Guyana Rhapsody…This expression from Plantation rum is a bit woody, on the dry side, “cool”, with hints of vanilla and fruit, a touch of smoke..

Plantation Guadeloupe – 98

Has a lovely nose, fruity, sugarcane, the flavor is balanced, slightly grassy and floral, a bit dry but has some sweetness, a big rum, very nice sipper.

Bristol Caroni – 96

A nice rum, woody and fruity. Long finish.

Plantation and Bristol rums

RUM! The Past, Present and Future of Cocktails by The House of Angostura

Angostura needs no presentation….and they had a tasting session that really was both entertaining, interactive and fun! we sampled different expressions of rum while John P. Georges (Master Distiller for the House of Angostura) and Philip Duff spoke about the history and making of rum. At the end of the session we got to blend our own rum…

We tasted a range of Angostura rums, the 5 year old, soft and round with notes of tropical fruits, the 7 year old with more robust flavors of chocolate, baking spices, chocolate, coffee, toffee, caramel, the 1919, a premium sipping rum, spicy, peppery, dark roasted nuts, and hints of smoke, and the 1824, aged for 12 years, a rich rum with notes of honey, fruits, chocolate and spices. All these rums are excellent.

But we also tasted a range of other rums to compare and try different styles and types of rum.

Angostura cocktail small

Here is the description:

Join John P. Georges (Master Distiller for the House of Angostura), Philip Duff (Creator of the Rum Institute education program and renowned spirits educator) and Daniyel Jones (Winner of the Angostura® Global Cocktail Challenge 2013, Angostura® Global Brand Ambassador and native Trinidadian) for a unique, free Tasting Room seminar, covering the following topics:

Rum’s place in the history of cocktails, from the very birth of cocktails right through to the present day, with a never-before seen history – and tasting – of the legendary Queen’s Park Swizzle!

A comparative multi-brand rum tasting, to help you map the many different styles of rum. 

Making rum! From distilling to blending to aging to bottling, all the subtleties of production that accumulate into the personality of a fine rum, straight from the mouth of the man responsible for one of the Caribbean’s largest rum distilleries. Includes tastings of deconstruction samples never before made available to the public.

A snapshot of rum in the cocktail world today: The Tiki renaissance, rum in classic and neo-classic cocktails, and boundary-pushing rum cocktails from around the world.

Yes it was interesting and fun indeed…and the tasty Angostura bitters glazed nuts and chicken with BBQ sauce was incredibly tasty too! also I think Angostura is a very classy brand from the products they make (love them all) to the way they operate and their team is awesome people.

Here’s a picture parade….(photos for the Angostura post by Laura Godel)

Angostura presenters

Philip Duff and John P. Georges, and lurking in the background Joey from Rated R Cocktails.

Angostura Rum Institute small

This was a great session!

Angostura John P Master Distiller

Angostura Master Distiller John P. Georges

Angostura tasting rums small

Rum tasting and blending.

Angostura bitters glazed nuts

Try this….it’s delicious…

Angostura cajun chicken strips small

Cajun Chicken Strips….

Angostura BBQ dip

With Angostura Bitters BBQ Dip Sauce…scrumptious!

Amaro di Angostura

But Angostura had more up their sleve….apart from a orange bitters pool party they also had a spirited brunch and a launch of a new product which turned out to be – amaro – bottled at 35% with aromas of cinnamon, dark chocolate and angostura aromatic bitters. Great on it’s own and in cocktails. Presented by the Angostura brand ambassador Daniyel Jones, people got to sample cocktails and shots with the new amaro made by Ivy Mix (Clover Club NYC) Mike Tomasic (House of Angostura Global Brand Ambassador) Daniyel Jones (House of Angostura Brand Ambassador) and JJ Goodman (The London Cocktail Club, UK).

It’s a very nice product indeed! look out for a few cocktails and a review later.

Angostura amaro cocktail small

Doesn’t this look tasty?

Angostura Daniyel making amaro cocktail

Daniyel Jones mixing up delicious cocktails.

Angostura Amaro shot 2

A shot of Amaro di Angostura..

Next up….more tastings! and more rum!

 

Plantation Three Stars White Rum

Everything started with a grass, commonly named sugarcane…

Never yet have i been dissappointed with any of the Plantation rums and here is a new star of the show – Plantation Three Stars White Rum.

“In a Portfolio of Aged Rums, Plantation 3 Stars Demonstrates Cognac Ferrand’s Blending Mastery, Expertly Marrying the Best Rums from Barbados, Trinidad and Jamaica”

I can´t praise this rum enough…it´s one of the best whites i ever had and i mean it. To cut the crap and all the blahblah – if you want a good white rum that is flavorful and yet got kick, can be both mixed and sipped – you got it right here – and it makes daquiris to die for…

Chateau de Bonbonnet, Ars, France (April 2012) – The spirit masters at Cognac Ferrand, producers of the award-winning Plantation Rum portfolio, have their own special twist on rums: cherry picking the very best aged rums from around the Caribbean and Latin America and bringing them to Cognac to be refined for a second aging in their own Cognac barrels, a technique only performed by Ferrand.

Now, for the first time ever, Plantation Rum introduces its first white rum – Plantation 3 Stars, named in honor of the three rum-producing stars of the Caribbean from which Plantation 3 Stars is crafted: Barbados, Trinidad and Jamaica. Launching in September 2012, Plantation 3 Stars (41.2% ABV) will retail for approximately $24.99 for a 1 liter bottle.

For Plantation 3 Stars, Gabriel decided to use a 3-year aged Trinidad rum, carbon filtered to maintain its white color and to remove the heavier tannins while preserving the aromatics developed and refined by aging. Un-aged rums from Barbados and Jamaica are blended, along with a 12 year old rum from Jamaica. The Jamaican rum is an expensive ingredient but key to the taste of the overall blend.”

The white rum category is a competitive market cornered by huge corporations. Gabriel notes, “We are a small artisanal spirit producer so from a marketing perspective this product makes no sense.

But on the other hand, we felt that we had it in us to create a hell of a white rum and could not resist the creative urge. We really worked long and hard at it and the process was exciting for everyone at Ferrand. We hope Plantation 3 Stars makes people’s taste buds dance! After all, the work we do is for great pleasure – that’s what we’re all about.”

The three stars:

Barbados – Good rums from Barbados are well rounded with subtle sugar cane and sweet tropical fruit notes and light banana-type aroma.

Trinidad – Lighter bodied and stylish style rums due to mainly column still use, with delicate notes of citrus and gentle spices with a touch of vanilla.

Jamaica – if Trinidad rums are more light bodied and refined – Jamaican rums are the opposite with heavy and full-bodied aromas of sugarcane, bananas and tropical fruits.

And here`s what i think:

On the nose – This rum has notes of tropical fruits, banana and sugarcane, the nose is light and VERY pleasant…i wanna dip my nose into that bottle and just sit with it!

On the palate – An explosion of flavors of fruits, sugarcane and a lingering vanilla finish. it got some kick too with a very pleasant burn – not in a bad way at all. This is good…really good.

The bottle – Gorgeous! it has a lot of “old rum feel” to it and the label that is wrapped around the entire bottle telling about this rum and rum history is really cool. They have really made it right here!

The rum itself has a that beautiful golden hue which i just love…

It´s made for mixing though even if it sips just fine and to start with i made a few daiquiris and this rum really does make some badass daiquiris! i could just continue to drink one after another..

Also i made a rum punch and my somewhat tikified version of a cocktail called Old St Tropez plus a rum sour, here are the recipes:

THREE STAR DAIQUIRI

2 oz Plantation Three Star, 0.5 oz fresh lime juice, o.5 oz sugarcane syrup

Shake with ice and serve in a chilled cocktail coupe – if you want you may garnish with a golden sugar rim.

It´s a daiquiri to die for..

AINSLEY´S MOMS CARIBBEAN RUM PUNCH – Makes about 16 drinks

3/4 cup ( 175g) brown sugar
3/4 cup (175ml) boiling water
1 tsp angostura bitters
juice of 4 limes and 4 lemons
2/3 cup (150 ml) strawberry syrup
14 oz (400 ml) canned mango pulp – (i used pineapple juice instead)
4 cups (1 liter) tropical fruit juice
1-1.5 cups (250-300ml) white rum
4 cups (1 liter) lemonade or sparkling mineral water
Plenty of ice – i used cracked ice
Quartered lime and orange slices for garnish

Stir the sugar and water together until the sugar has dissolved and leave to cool – or use a simple sugarcane syrup.

Mix the syrup with the lime and lemon juices, angostura bitters, pineapple juice or mango pulp, strawberry syrup and rum and stir together until well mixed. Set aside and chill until ready to serve.

Stir in the fruit juice and lemonade and serve with plenty of cubed or cracked ice. Garnish with lime and orange slices or add a sprig of mint and a cinnamon stick if you make just one or two drinks.

This is an old style Jamaican rum punch and it´s a comfort drink, fruity, rummy and if you grate some fresh nutmeg and dust over it it becomes even better.

I like these kinds of caribbean rum punches and they can be varied a lot, add some spices to the mix with the boling water and let it soak for a while to add some extra depth and spiciness, also pimento dram is good for that.

PLANTATION RUM SOUR

1.5 oz Plantation Three Star
.75 oz fresh lime juice
.5 oz sugarcane syrup
2 dash chocolate bitters (Mozart)
1 egg white

Shake hard and long with ice and strain into a chilled cocktail coupe. Garnish with an orange twist. I would say this gives the word delicious a new meaning…

OLDE ST TROPEZ #2

2 oz Plantation Three Star
.5 oz light muscovado sugar syrup
.5 oz fresh lime
1 oz fresh orange juice
1 drop orange blossom water
2 drops absinthe
a couple dashes angostura bitters on top of the ice

Shake together and strain into a rocks glass filled with finely crushed ice and add a couple dashes angostura bitters on top of the ice and garnish with an orange peel and mint sprig.

Plantation Three Star isn´t out in the shops yet so keep an eye out…should be out sometimes in the fall i believe. Here`s the links to Cognac Ferrand and Plantation rums websites.