Rum Renaissance Day 6: The Grand Tasting

     The day that we all have been waiting for has arrived and the anticipation is running high.      All week long through the briefings and the judging and the parties, it is the wandering through the aisles of rum producer's displays is what is truly the most fun.     It is the fine rum and the beautiful servers that make this such a spectacular event, oh did I mention the great rum we get to taste all day long.    There is one more day of the Grand Tasting today, and the curtain comes down on the 2012 Miami Rum Renaissance Festival.   I plan to make the most of it and sample a few more of the fine rums and enjoy toe fabulous scenery.

     Flip Flop rums had a briefing for us over breakfast yesterday morning to make us aware of their new rums that will be readily available very soon.  This is an entry level inexpensive quality rum aimed at the younger market just getting into the world of rums.   I look at this as I did some of the rums like Bacardi Superior when I was a 21 year old.   It was inexpensive and readily available and mixed well with many things.   I think that this is a smart thing, and a niche that needs to be filled.

Now here is a look at a bunch of pictures from yesterday's Grand Tasting.  

This life keeps getting tougher and tougher, but I still feel I'm the one that can do it up right  ;o)

Rum Renaissanse Day 5: Final Judging and More Parties

      Breakfast with Plantation Rums is always a great event.  Guillaume Lamy always has a surprise up his sleeve and this year was no exception.    In addition to the new Three Star White Rum , we got to taste several of the research rums and the original Plantation offering from Jamaica.    Plantation is always bringing out new vintage rums plus it continues to add to the 5 Year collection as well.    Per tradition we enjoyed a wonderfully prepared breakfast and Guillaume's witty and informative presentation.

     Next it was off to the fifth judging session, this morning with the ultra premium offerings.   Only one left for the afternoon.

     Today's lunch meeting is also an exciting on with Brugal who is offering a new Blanco Especial and the Brugal 1888.    It was a great "island style" lunch and a tasting along with a history and explanation of the concepts behind the rums.    As usual it was great conversation and great food. 

   Final judging session was upon us and it was the flavored rums.    We all did our parts throughout the tastings and I feel that this year we will have some really fine rums that will take the awards and  we can all be proud of our work.    A few bottles of hard to find rums were shared by the panel after the final judging session to celebrate the completion of the tasting portion of this year's event.

Tito Cordero

     Party time is approaching, but first one more briefing at the Surfcomber for Diplomatico and their new Ambassador ultra premium rum.    Tito Cordero the master blender at Diplomatico was our speaker, a real honor to have the man behind the masterpiece present it to the Rum XP's.   This rum is a story all by itself, and will be in the future, but for now lets say this is an effort that starts with the soil and where the distillery is located and finishes with one of the world's finest rum offerings.

     With the introduction of the Diplomatico Ambassador complete it is time for the Diplomatico party to begin.    First it is off to the pool area to enjoy "three cubes of ice and three fingers of Diplomatico Reserva Exclusiva",   This is another of the extra ordinary party's of the week and it is fitting to follow the introduction of their Ambassador.   Hula and fire dancers, great rum, so many friends to speak to.     The atmosphere is one of fun and celebration of good times and great rum, a feeling that we will carry late into the evening before heading back to the Deauville Resort  for two more events.

     Caliche from the House of Serralles is the latest offering from Rande Gerber and Roberto Serralles.       This party is in the Jazz Club here at the Deauville Beach Resort.  When Esteban Ordonez takes the helm of a party you know it is going to be fun.   This new rum really has a nice flavor, on that you can sip or mix in a premium cocktail.   The party roared on and again it was great rum and great people to enjoy the evening with.      
      

Esteban Ordonez

     Today begins the Grand Tasting, where everyone with a ticket can come in and enjoy all of the rum offerings of over 100 rum producers from around the world.  This is truly the highlight of the week long event and I'm so ready to get on the floor and spend some time with so many of my friends.   ;o)



Rum Renaissance Day 4: Big Parties and Many Briefings

   The morning starts with another rum breakfast with Tiki Lovers Rum from Germany as the host.   They are offering a white and dark rum for their initial offering.     They are also well known for their syrups and liqueurs.     Though these rums are not available here in the United States right now, they are working toward getting them here in the near future.    The white rum is a normal 80 proof, but the Dark is a bold 114 proof and will be a great rum for "tiki" style drinks.    Guess what it was another overproof breakfast, seems that every morning starts with the breakfast for the serious rum lover.    The company is working hard to produce their "niche" products filling a need for products that are not readily available.   Looking forward to the day when their products will be available here in the states.

     Next it was back to the judging room for round three of the six scheduled for the week.   Age dated premium rums and spiced rums are the subject for session three.

     Lunch was with a new product from Tico Libre.   It was to introduce their new low calorie rum and cola in a can.   They had us tasting two different versions of the product that I feel has really good sales potential.   Bradley Tuyn, Luyen Nguyen, Leonardo Salazar, Chris Dods, and Michelle Prue make up the management team and are working hard to launch this new product here in the states.     Libre is the name of the low calorie rum and cola in a can.    It sports a good quality rum and a cola taste made from a natural ingredient cola formula of their own.   Look for it soon in your area, a six pack in your cooler instead of beer, just perfect for the tail gait party.

     This day just doesn't want to slow down as we head back to the judging room for session four.   Aged rums and overproof rums are the subject of the last session for today.    After the conclusion of session four there was time for a few minutes at the pool before going to the Dzama briefing.

    Dzama or "ZAM" as it is actually pronounced is being offered for the first time in the United States within the next month or so.   This award winning line of rums is made in Madagascar, and is very unique in its flavor and aroma.  They are introducing a full line of rums including a vanilla flavored rum that actually has a vanilla bean in the bottle.   This is a welcome addition to the international flavor of rum these days.

     Finally it is party time!!!!   First it is off the the 8th floor of the Soho Beach Resort and the Brugal Party.   Brugal has a fine line of rums that cover the range of white to their fine aged flagship "Brugal 1888".     Their party showed the same attention to detail and fun as does their rum.   I've found a new liking for the clear rain coats and umbrellas.     The new president Paul Ross was present at the party and I believe will be addressing us at lunch today.     Anyway back to the party, great music, drink and apps kept it lively and enjoyable for all of us.    The atmosphere of the roof top garden made the party even more spectacular.

       Just when you are thinking that it can't get any better it is on the bus and off to Coral Gables and the Bacardi Penthouse for the final party of the night.     This is a very special one because it is part of the Bacardi 150 year celebration.     As usual, the elegance of the penthouse hospitality and museum area make the party a wonderful experience.    The XP's were asked to join a special tasting of some new products and to offer opinions as to which way Bacardi blenders might want to go on the products.   Always the highlight of the event for the XP's.     Pretty models to be photographed with really adds to the glamor and atmosphere of the event, not even mentioning the food and drink.     All of the components are there and the party was a complete success and the party was enjoyed by all.

     The day has been a very long one with a lot of rum that "had to be consumed", and it is time to get back to the hotel and  a little bit of sleep before it starts all over again tomorrow.   Friday is another full schedule and I need to get my strength up  to meet the challenge of another day of Miami Rum Renaissance Festival activities.   ;o)



Rum Renaissance Day Three: Judging Begins

     Day three has arrived and the rum judging begins today with two tasting sessions.     We start the day with a Panama Red and Panamonte Rum breakfast, followed by the first of the judging sessions.     Next it 's off the "alley", the area of the hotel where all of the XP's meetings with the producers happen, for lunch with Louisiana Spirits.   Second session of judging is next on the agenda.  Finally off to the pool area for some relaxation before heading off to the evening events.

     Breakfast was a real treat, a nice spread of eggs, bacon, fruit, and breads followed by the introduction to two really special rums.     Don Pablo Fernandez has come through again with a pair of premium "breakfast rums".     Panama Red is an overproof rum that has an enjoyable flavor and is fully sipable.    Panamonte is a high end ultra premium rum that is almost beyond description.    There seems to be some magic in the Panama that keeps fantastic rum emerging from this little strip of land in Central America.

     The first round of rum judging featured aged rums.    This was a good way to start the event.    Sometimes it is hard to judge a bunch of flavored or spiced rums right off the bat.    It was good to bet back into the judging environment again and really concentrate on the rums and be able to put all of my preconceived notions aside and just taste the rums.

     Louisiana Spirits, a start up rum distiller that is based just outside of Lake Charles, Louisiana was our host for lunch.     The Rum XP’s were briefed on the ideas behind the building and operating of the new distillery by Trey Litel, Tim Litel, Skip Cortese, and the Distiller, Jeff Murphy who make up the management team.     They are planning to bring tourism, rum distillation, and the local color of Louisiana into one integrated operational program.     They are well underway with the building of the plant, but wet weather in Louisiana this year has held up a lot of the construction of the plant.     It is planned to be placing rum in the marketplace by the spring of 2013.  It was very interesting listening to them present their plans and ideas for this new rum facility.

     It was time again for the XP's to head back in the judging room for the second round of tasting.     This time it was for the white rum and the Cachaca tasting.     Usually one of the least interesting of the groups traditionally, but there were some very good whites this year.     The fun comes for the judges when we are through evaluating and go into the next room for the reveal.    This is  where we get to see what the rums really were.

     After spending some quality time on the beach it was time to head out into the night again.     Nick brought the group a real treat, an original Zaya from Guatemala that we put a pretty good dent in as we sat in the lobby waiting to head out.    The entire group really savored the experience before heading for some fun with our friends from Atlantico.   

       It was back to the Broken Shaker again and this time it was Atlantico Rum that was our host.     All of the usual suspects were on hand to sample Atlantico rums and enjoy the evening.    We sipped the rum and tasted the really unique apps as we sat and talked about everything in the world.   It was already 11:30pm, but the evening was still going strong, but the day was catching up with me and it was time to return to the hotel and some much needed sleep.   

     Here it is again 8:00am and I'm just finishing up today's story of yesterday.   Today is another full day with judging, seminars, and of course the "obligatory" rum parties.   Fill you in on Day 4 tomorrow.   ;o)

    

    

Rum Renaissance Day Two

     Today is a relaxing beach day with things really getting underway this evening.    The weather here could not be any better, nice sea breeze and cleare blue sky's.     Today the remainder of the XP's arrived for an afternoon of poolside conversation and catching up on what we have been doing since our last meetings.

     Things are really getting  underway around 6pm as we migrate to the "Broken Shaker" for the Ron Zacapa VIP Party.    The party startes with a sampling of Ron Zacapa XO in the garden.     Bar-b-qued jerk chicken and ribs followed by some very nice Ron Zacapa punch and rum soaked goodies.     It was a great time socializing with so many friends that I hadn't seen in quite some time.   The combination of good food and fine rum mad this a perfect start to the evening, but it was time to head back to the Deauville for the Great Rum Challenge.

 

     The Great Rum Challenge was a chance for the VIP's and other industry people to try their skills at identifying 8 premium rums for a chance to join the XP's as a judge for this event.    There were two parts to the Challenge.  First identify the 8 rums, then a test of your knowledge about the years that are on the label of which brands.  For instance 1919 on the Angostura Rum from Trinidad, or the 1888 on the Brugal Rum from the Dominican Republic.   This turned out to be a good time for all of participants and the rest of us that got to sit and sample the rums. 

     Now we are off to North Miami and the first Miami distillery in many years.   The Caneca Distillery is about to introduce it's first rum to the market in just a short few weeks.    Miami Club is what the rum is called and it is a very nice white rum  that is aged to the sounds of salsa music.    This is a means of speeding the very unique aging process.     The rum is aged in stainless steel vats that have hickory rods that have been spirally cut to expose the rum to many times more surface of wood that a barrel can.    The music keeps the rum vibrating and moving through the wooden rod speeding the aging process.   I guess that it would be hard to call this process resting, because the rum is doing anything but resting, it dances to the music of Miami throughout the process.    The rum is produced in a pot still named "Sugar Lips" who will soon have a sister still in order to be able to keep up with the production that is anticipated

     The evening came to a rockin' finale at the "Liar's Club" back here in the hotel.   It has been a wild and crazy start to this year's Miami Rum Renaissance Festival, and it usually gets better and better as the days move ahead.    Today starts the first of six judging sessions and we are about to go for breakfast with Flip Flop Rum, another brand new rum offering.   Today's activities will be continued in tomorrow's edition.   ;o)

Rum Renaissance Day 1 Travel and Botran Party

Collins Avenue in Miami Beach, no doubt about it. 

     The trip from Key West to Miami Beach was smooth and enjoyable, as Mike, June and I cruised  up US1.     A quick stop in Key Largo at one of my favorite liquor stores, "Denny's Discount Liquors", and it was back on the road again to Miami Beach.    It really wasn't one of those "are we there yet" trips, it was fun being able to talk with Mike and June for the first time in a while.     When we did arrive on Collins Avenue it was really clear we were there.    After checking in, it was straight to the pool for lunch and a cocktail.   After a relaxing lunch  time to get ready for the night's activities was at hand.    

     Botran Aged Rums was the host at two venues last night making our evening a very special one.    Botran is not just a brand name, but rather that of a family that moved to Guatemala from Burgos, Spain in the mid 20th century to establish the company.     Mr.Botran was our gracious host for the Soho Beach House RumXP get together.    It was very interesting listening to the talk about the rum, it is aged in a very different way from many others.   It spends time in four different aging barrels during it's resting time.   It starts in used American whiskey barrels, then recharred American whiskey barrels, followed by sherry and finally in port barrels.

     The Botran Solera 1893 and the Botran Reserva are the only two rums of the five bottled by Botran that are available here in the United States.    This is not a bad thing, because both of them are exquisite rums, full of flavor and complex aromas that draw in and keep you there as you sip and enjoy.

     The party moved over to the trendy night club the "Broken Shaker" where the party continued for the rest of the evening.   Like at the "Soho", we had an opportunity to converse with friends while enjoying the fine Botran Rums.    Most of the XP's that haven't seen each other since last year, making this evening very special on another level.

   





Thanks to Mr. Botran and his crew for a wonderful evening.   ;o)

Travel Day Monday

     Today is the day we travel to Miami and the start of the fun and enlightenment of the 2012 Miami Rum Renaissance Festival.    There will be a week long series of what has transpired each day on the blog, so keep up with all of the happenings throughout the week.

    We should arrive about 3:00 this afternoon and get checked into the resort.    Later this evening is a dinner and get together with Botran as our host, followed by the USBG "Bartender's Bash at the Broken Shaker.

This week I get to write my own "Rum Diary", and it's going to be a fun time.    I promise that I will put pictures both in the blog and on Facebook.    This is really going to be a tough assignment, but I'm up to the job.  ;o)

Guess Where I'm Going Tomorrow

2012 Miami Rum Renaissance Festival here I come.   ;o)

When I Think About Rum: I Think About Those Little Watering Holes

     One of my real pleasures where it be here at home in Key West, or out on the road in the world of rum, is stopping and enjoying myself relaxing in a small and warm little watering hole.     Even here at home, I work in a small 15 seat bar on the "quiet end of Duval Street", and I relax in a small waterfront bar on Stock Island.     I find that it is the more intimate atmosphere of these small bars that I find comfortable.     You get to meet so man new people from so many places, and they all have a new and interesting story to tell.      It is so easy to be alone among hundreds of people in a large establishment, but you are never alone in a small one.

     In Barbados it is the Rum Shops that provide this personal atmosphere, and it Old San Juan, it is the little cafes along one of the narrow streets.    It is funny how I seem to be drawn to these special little places as I travel and where I spend my personal leisure time as well.   I guess that it is part of being a"people person", but no matter what you call it is is a wonderful way of life and I'm so thankful that I have been allowed the opportunity to meet so many wonderful people in all of these wonderful places.   

     Your pleasures are where you find them, so look everywhere and you'll be surprised what is right in front of your face.      Take some time to drop in at one of these wonderful little places in your town or on your next trip out to some really cool place.    You'll find the intimacy and openness very refreshing and fun.   See you in one of my watering holes somewhere I hope.    ;o) 

Enjoying Your Premium Rums

     Premium Rums are something that you can't just slam down and say, "wow that was smooth" and move on tho the next one.     Premium rums are something that you just sip and savor, allowing the flavors to melt into your palate and carry through to the finish.    Americans seem to be in a hurry to get everything done, and don't "take the time to smell the roses" in most everything they do.   Enjoying of fine premium quality rum is not permitted for those who must "chug" or "slam" their liquors.   This is not the way to enjoy the experience of fine rum.

     A  snifter of fine quality rum is to be savored by the nose, palate and throat in it journey through your senses.    The aroma must lead you to the palate and then to the throat as the nectar passes it's way through your tasting and smelling receptors.    A snifter of premium rum should take 45 minutes to an hour to finish if you are going to be able to extract all of the pleasure and enjoyment from these nectar's of the spirit god's.

    All you need to do is just find an easy chair, sit back, and start drawing in the aroma of your favorite premium rum and let the rest of the world go away.    This experience really does wonders for your entire being.     Make the world go away for a hour or so and learn to enjoy your favorite premium sugarcane spirit  tonight.     How you feel afterward this evening and tomorrow will make you   wonder why you haven't tried this before today.     ;o)

Brugal Blanco Especial: A White Rum

    We have had most all of the Brugal line of  rums at the Rum Bar for some time including the famed 1888 Brugal Rum.    Yesterday Isabel Caicedo, account manager for Brugal, stopped by and gave me thought to look at the Brugal Blanco Especial. 

     This is a new white rum that is selling like hotcakes through out the Caribbean.     This white rum is actually a double distilled gold rum that has been aged for 12 to 18 months in white bourbon barrels.     The finished rum is then triple charcoal filtered to remove any impurities and bring the golden hue back to colorless again.

     Back to the beginning, this is a rum that is made from locally farmed Dominican Republic sugarcane that is crushed within a short two days after cutting.   The proprietary yeast is added and the fermentation is completed in less than two days.    Brugal will next put the rum through two passes in their column stills     followed by being placed in the white American Oak bourbon barrels to rest for 12 to 18 months before filtering and bottling.

     This is a great "blanco rum" for any of your premium cocktails and makes a great upgrade mojito or daiquiri.    When you are in the liquor store looking for a really nice white rum, try this "Brugal Blanco Especial", you will not be disappointed.    ;o)