I had to repost this article, I think that it just covers the subject of rum and its growing up to be a very fine and serious spirit that can hold its own with the whiskeys and the rest of the "classier " spirits.
By: Christine Sismondo Special to the Star, Published on Wed Aug 12 2015
Forget the cola and embrace a short glass of smooth rum that you can find without hurting your wallet.
In the beginning, there was single malt. Then
came tequila. After that, the bourbon boom.
What could possibly follow these tough acts?
Even though forecasting trends is tricky business, it’s hard not to notice that
there sure is a lot of buzz about rum. Not that stuff you spiked your cola with
— instead, smooth and sip-worthy rum.
One of the reasons people are increasingly
reaching for premium aged rums is that, in comparison with other high-end
products, it’s pretty decently priced. You can find an excellent 12-year-old
rum for under $40. Try doing that with scotch.
Delve into rum with this little premium rum
primer:
It’s all in the name
Although there are exceptions, the vast
majority of premium rums fall into one of three categories: agricole “rhum”
from former French colonies; dark, aged “ron” from former Spanish colonies and
“rum” from former British colonies, which was traditionally made in a pot
still.
Rhum
Aside from the (French) spelling, the main
distinction that sets agricole rhum apart is that it is made from fresh sugar
cane juice, not the molasses that is used to make most other rums. It’s
typically a little lighter-tasting and more expensive than other rums. Although
the LCBO has carried the Haitian Barbancourt Rhum in the past, at the moment, there
is no rhum at the LCBO.
Taste: To sample this absolutely delicious and
refined spirit, head to Rhum Corner at 926 Dundas St. W, which has a steady
supply of Barbancourt thanks to a private importer.
Ron
Rums from former Spanish colonies are
typically made in a column still, then aged for a smooth character. Many
distilleries in Latin America use the “solera” method, which involves blending
old and young liquids to accelerate the aging process. Unlike an age statement
on a cognac or whisky that guarantees a minimum length of aging time, a
23-year-old solera rum might contain some spirit that is only six years old.
Some consider solera a shortcut, others are too busy enjoying the exceptionally
rich and smooth flavor to care.
Taste: Made in Nicaragua, the rich,
toffee-ish Flor
de Caña Centenario 12-year-old is a bargain at $39.95 that makes for
an excellent substitute for dessert. For a splurge, try the Ron
Zacapa 23-year-old Centenario ($79.95), a solera rum from Guatemala
that is liable to convert even the most stalwart whisky aficionado.
Rum
Some distilleries in former British colonies
stick with tradition and continue to use a pot still, a less efficient and far
more labour-intensive process that produces heavy, rich and flavorful rum. Most
distillers blend the distillates from pot stills and the more efficient column
still for a final hybrid product. Typically these rums have a lot of fruit,
chocolate and coffee flavors.
Taste: Orange, chocolate and coffee come
through loud and clear with Jamaica’s Appleton
Estate 12 year-old ($39.95), a sweet (but not cloying) rum
with a smooth body. To sample a blended rum (pot and column), try Guyana’s El
Dorado 12-year-old, one of the most exceptional rums on the
market ($38.65). The bar staff at Splendido agree and their “rum board,” a
small bottle of El Dorado with two glasses, is served to every table for
dessert as part of their acclaimed $170 tasting menu.
