Foursquare Triptych Single Blended Rum

I`m not sure if I have seen so much anticipation regarding a rum in a while and with that of course you build up high expectations. Knowing the rum is from Foursquare in collaboration with Velier you expect it to be a quality product and with that I mean quality in the real sense (free from additives, tasty and well made).

It`s also something with this type of bottle that Velier (and now Foursquare) is using, this black and oh so very RUM-like bottle that I think many of us Velier fans have got to really love and associate with simply very good rum. It`s like it has some sort of magic that just simply wants you to own it, maybe it`s  because you know the rum in them traditionally very often is exceptional.

So of course I had high expectations too of this rum with the intriguing name Triptych and couldn´t wait to try it. And when I did BOOM! … all I can say is – this is a very good rum….exactly what my palette loves and wants when it comes to rum.

It has an edge to it, it´s very flavorful, multilayered, complex and strong (just the way I like it) it comes at 56% ABV. The rum is very well made, and it´s well…rum…pure rum. Both Velier (who is a private bottler) and Foursquare (distillery) has established a solid reputation of producing consistently good products that are not doctored, sugared or full of additives. They don`t need to, because they come up with well made products in the first place and see to quality before quantity.

So what does the word triptych mean you might ask? I`m not an english speaker by birth so i had no idea when the rum first was talked about so some googling was in order and the word means this –

Triptych – pronounced -ˈtrɪptɪk

A picture or relief carving on three panels, typically hinged together vertically and used as an altarpiece.

A set of three associated artistic, literary, or musical works intended to be appreciated together.

To find out a little bit more about what inspired this rum, it`s name and how it was made I asked Richard Seale and it`s a blend of three rums from three different styles of cask that inspired the name Triptych.

“The 2004 is aged in ex-bourbon and is the classic Foursquare rum.

The 2005 is aged in ex-madeira. I like to use ex-madeiras. Madeira has a historic link with Barbados. It was an important stop in the Atlantic en route from England and being Portuguese was a friendly port for the English. In the 17th and 18th centuries, a lot of madeira was brought and consumed in the Island. The barrels were almost certainly used for rum.

The 2007 is primarily pot stilled rum aged in virgin American oak.

The three rums brought a nice balance together. The 2004 is essential to give the modern recognisable Foursquare style, while the 2005 is to bring a more historic profile to the rum. The use of ex-bourbons probably only dates to the 1940s. The 2007, pot still in virgin oak is also a more historic style and obviously brings the heaviest rum flavours to the blend.

The rum has been well received. Serge Valentin gave it 5 stars (90 points) and International Spirit Challenge (ISC), London gave it the Rum Trophy.

Try the nose in a wide rimmed glass for best effect.”

The bottle and the label

And then the bottle and the label, in true Velier style, are really clever and beautiful in their simplistic style that`s being used by Velier for so long and this particular Triptych bottle, along with the equally anticipated Foursquare 2006 happens to look very much like the two “holy grails” of rum, the Skeldon 73 and 78.

Same style and colors, and this style of bottle and the type of labels has with time achieved a cult status among rum enthusiasts and has become a sign of high class and standard which no fancy so called “premium” rum bottles will ever even get close to.

But despite the cool bottles…here it is NOT the bottle or label that sells the rum…it`s the content in the bottle – and the fact that consumers who are aware knows that the rum in these bottles are good stuff that are not doctored in any way.

The Triptych is a limited edition full proof rum (for rum connoisseurs mostly) and I´d say if you really are into rum and can get it, then go get it. And if you say “I don`t like rum” you have just not yet tasted the real one and should try to get to taste rums like this. Keep an eye open for more fine rums from the Foursquare Distillery (and/with Velier) because when these limited edition rums come out they go as fast as they came.

Unfortunately also partly because some buys up several bottles and put them out on EBay to skyrocketing prices, shame on them! that`s what happened to the Foursquare 2006 which many true and serious rum enthusiasts never got a chance to get their hands on or even try . But the price range of Foursquare rums in general is very consumer friendly, it doesn´t cost and arm and a leg to buy a bottle and you still get a well made pure rum.

I really like that Foursquare are now starting to produce some high proof rums with big flavors and what I have tasted so far is really really promising.

So here are my taste notes of the Triptych:

In the nose: Intense, with mashed well matured tropical fruits, apricots and peaches, dark plums and cherries. Light wood and pencil shavings, hints (slight) of vanilla and cocoa. It`s a very inviting nose for sure.

The mouth: I find the taste to be fruity, round and full with light woody tones, cherry, apricot, a brief gentle caress of vanilla that is passing by…followed by orange peel, tropical fruits and oak and spice and all in a very balanced orchestra of intense flavors.

Aftertaste and finish: Medium long finish that does not overpower but let`s itself be known for a while.

Color: A beautiful deep and clear amber. Not as dark as you`d think by looking at the bottle.

Final thoughts: No adjusting time for this rum needed on my part, it was instant love! It`s robust and complex with a lot going on, more than I can find words for. It`s a well made product, they know what they are doing. And it`s definitely a so called “sipping rum” but that`does not mean that you cannot make good drinks with it…because good rum makes good drinks – but since it`s very precious and I most likely won`t find another bottle, I`d make very few drinks and here is one – it`s a Trader Vic`s Mai Tai (using Triptych as the only rum and the new Alamea Exotic Infusions Peach Brandy instead of orange curacao)  and the rest I will save for sipping.

Looking forward to enjoy more rums of this caliber from Foursquare!

This is Magic…Skeldon 1973

skeldon-collage

The rum genie in a bottle!

And finally….finally the holy grail (or one of the grails) and wet dream of rum landed in my hands…..the Skeldon. The true genie in a bottle that can make magic is not a genie….it´s a rum!

The 1973 Skeldon, is a 32 year old rum from Guyana (abv 60.5%) by the independent bottler Velier and which over the years has earned a cult status among rum connaisseurs and collectors. Unavailable nowadays as far as I know unless you are lucky to score a sample somewhere or even a big bottle maybe, if your pocket is as deep as this rum…..

On the back of the label it says “aged 32 years in tropical weather” “Produced 544 bottles”. The angels share (the contents in the barrel evaporating over time) which concentrates the flavors, color and viscosity, must be something like 75-80%.

It´s a very long time I have wanted to try the Skeldon 73 and 78 (years) and finally my turn has come to be able to try the 1973 expression. I have a firm belief that the good rums sooner or later eventually comes to those who truly appreciates them……This little sample is to me as precious a treasure as a treasure box in all it`s glory…and this might be Luca´s very best rum ever. My mind goes to the best I know of and have tried of the rums from Velier, the UF30E – which I find incredible, will this one be as good or better or can they even compare? I`m sure not….they gotta be very different rums.

I take a look at the little sample bottle…the rum in there has a dark brownish color with hues of deep red…yes red, a pronounced dark deep red…and when I take pics of it in the glass it shows even purple hues…like a dark red purplish tinted wine…amazing.

The history of this rum goes back to the Skeldon sugar plantation which was established between 1802 – 1834 by William Ross on the far east part of Guyana, or more exactly, on the west bank of the Corentyne river, near the border of Suriname. From what I read on the pictures of the labels both the 73 and 78 was distilled in a coffey still in 1973 and bottled in 2005, so makes 32 long tropical years – but exactly where it was distilled I´m not sure…..since the Skeldon facility closed down in 1960. But during the last decade stills have been moved from one distillery to another and most likely the Skeldon still and it`s marques were moved to Uitvlught.

Ah… some of the mysteries of the old Guyana sugar plantations and their stills…will we ever know? I think not…and maybe that’s the best because when the magic is gone it´s gone…so let it remain…

skeldon-label

And in true “Gargano manner”, Luca Gargano found the last barrels of it…(4 barrels!) –  just like he found all those forgotten Caroni barrels in a warehouse at the defunct distillery on Trinidad …. and the 1980 Damoiseau…which was considered to not be “any good” since it contained a  bit of molasses….(or it was rejected by the AOC) but Luca sensing a hidden gem bought almost the entire stock and and in 2002 released it at cask strength and that my friends was the beginning of the Velier era. Damosieu held back some of that rum which they released later at the same strength, probably taking notice Luca was on to something.

Luca is like the ultimate “rum finder” in the rum world…it seems that he just knows where the precious stuff is….and he transforms them into true gems of pure rums, all tropically aged and very unique, every expression is a one of a kind. When these rums are gone it`s an era that will be over.

That said, luckily for us, there`s also new rums in the making, for example the very interesting and unique Clairin rums from Haiti issued by Velier and the fabulous pure single rums from Habitation Velier which is a collaboration between Luca Gargano and the best producers of pot still rums. Also the Foursquare distillery has come out with some remarkable rums in collaboration with Velier like the single blend “Foursquare 2006” (a blend of pot still rum and twin column Coffey still rum from one distillery) – which sold out within just a few hours after it´s release….yeah….to some sort of collective chock among serious rum enthusiasts making it´s ripples through social media, it was just gone – and nope this girl didn`t score a bottle…but I scored a sample.

But back to the legendary old Skeldon…

skeldon-sample

So in an attempt to describe the taste notes of this rum from my notes made on an envelope as they came paired with the notes I got when I re-tasted it a few days later:

Nose – first hint – I first got something medical in my nose which gave way to liqorice…followed by musky dark prunes and black fruits, burnt molasses, leather, cocoa and tar…then mature tropical fruits, hint of banana peel, old wood, whiffs of caramel and slight hints of dark dark coffee…it´s a “dark” rum and I`m not talking about the color now but dark fruits and dark “stuff” and the nose is very very deep…

Taste – Hands down unbelievable, an explosion of flavors going out in all directions, but it`s balanced, complex and multi layered, so several tastings is needed. There´s charred wood, mashed tropical fruits, prunes and dark plums…liqorice, tobacco, tar and leather, black cherries…absolutely incredible and so deep and rich and full! It has kick but no burn…there is nothing that is unpleasant, nothing at all, it´s like a fine orchestra handling even the wildest and heaviest notes in full balance with both elegance, attitude and originality, it´s that exquisite.

It´s a heavy rum and strong, but the high proof is not difficult to handle.

Finsh – One thing surprised me, the long finish! it´s epic….!!! After I took my first small sips I decided to check the clock and see how long the finish stayed. After 30 minutes I said to myself, ok, this is long….and I`m impressed….but my dinner was ready so I decided to cut it and have my meal. I could always take the time again at the next session. After the meal and a lot of water – hints of the aftertaste was STILL there! incredible! and that has never happened to me before.

I also decided to do a glass-smell-test, by leaving the tasting glass unwashed and see for how long the smell of the rum stayed in it…something only a geek would do…well, it`s been three days and the smell or shall we say fragrance? is still there but today all of a sudden, I detect more buttery notes of caramel…

What a rum! it shows how a really excellent rum can be…and what the potential is…between two rums there can not only be “another world” it can truly be a whole other universe! in my opinion, this kind of rum can rival or equal anything of the best of anything in the spirits world. And the best thing is, there is nothing added to it, it`s just pure rum!

And last I want to thank the opportunity to officially thank my friend Lance for making it possible for me to try this wonder of a rum and also providing the pics of the big bottle and the pic of the back of the label. I want to add that he has what to me is the very best of all rum blogs, the “Lone Caner” containing an incredible amount of excellent reviews.

Another excellent source which is the most complete and in-detail writing on the history of the rums, sugar plantations and stills of Guyana where I have found lots of valuable information is the Barrel Aged Mind.

skeldon-1973-glass-4

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 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!