2015 RumXP Best in Class and Gold Medal Winners

 

2015 Judging Room

     The 2015 RumXP International Panel of Judges include Dirk Becker of Germany, Javier Herrera of Spain, Leonardo Pinto of Italy, Bernhard Schäfer of Germany, Forrest Cokely of California, Tatu Kaarlas of Australia, "Bahama Bob" Leonard of Key West, Paul Senft of Georgia, Juan del Busto of Miami, John Gibbons of Sweden, Rene van Hoven of Holland and Ingvar Thomsen of Denmark all spent six session totaling many hours in the judging rooms to give you these very fair and unbiased results for the RumXP Competition.

 

 

 

 

 

 

Here are the final results for each of the Catagories

 

White Rum
Best in Class Gold: Skotlander White
Gold Awards went to: Blue Chair Bay White, Carta Vieja Silver, Brugal White Extra Dry

Premium White Rum
Best in Class Gold: Fwaygo White
Gold Awards went to: Plantation 3 Star, Nine Leaves Clear, Skotlander Rum III

Gold Rum
Best in Class Gold: Bacardi Gold
Gold Awards went to: Brugal Anejo, Ron Carta Vieja Gold, Don Barrilito 2 star

Aged Rum
Best in Class Gold: Plantation Original Dark
Gold Awards went to: Ron del Barrilito 3 star, Pusser's British Navy, Bundaberg Small Batch 4

Premium Aged Rum
Best in Class Gold: Cartavio XO
Gold Awards went to: Plantation 20th Anniversary, Mezan XO, Brugal 1888

Aged Rum 5-8 Years
Best in Class Gold: Cartavio 5
Gold Awards went to: Plantation Barbados 5, Bacardi 8, Real McCoy 5

Aged Rum 12-15 years
Best in Class Gold: Pusser's 15
Gold Awards went to: Yolo 10, Don Q Gran Anejo, Real McCoy 12

Aged Rum 18-25 years
Best in Class Gold: Opthimus 25
Gold Awards went to: Opthimus 21, Opthimus 18, Carta Vieja 18

Aged Rum - Special Cask
Best in Class Gold: Plantation Jamaica 2001
Gold Awards went to: Plantation Guyana 2005, Opthimus Malt Tomatin Whiskey Barrels 25 yr, Opthimus Oporto Barrels 25

Spiced Rum
Best in Class Gold: Siesta Key Spiced Limited Edition
Gold Awards went to: Siesta Key Distillers Reserve, Siesta Key Spiced, Blue Chair Bay Coconut Spiced, Bayou Spiced, Blue Water Caribbean Gold Premium Spiced

Flavored Rum
Best in Class Gold: Plantation Pineapple
Gold Awards went to: Bayou Satsuma, Blue Chair Bay Banana, Caray Cafe

Overproof Rum
Best in Class Gold: Plantation Overproof Original Dark
Gold Awards went to: Don Q 151, Lost Spirits Colonial American Inspired Rum, Wicked Dolphin Strawberry RumShine 100 Proof, Stroh 80

Rhum Agricole Blanc
Best in Class Gold: Trois Rivieres Rhum Blanc Agricole 55%
Gold Awards went to: -- Trois Rivieres Cuvee Speciale 40%, Trois Rivieres Rhum Blanc Agricole 40%, Trois Rivieres Rhum Blanc Agricole 50%

Rhum Agricole View
Best in Class Gold: Trois Rivieres Rhum Vieux VSOP
Gold Awards went to: Trois Rivieres Rhum Ambre 40%, La Mauny Rhum Vieux X.O. 40%, Trois Rivieres Rhum Vieux Martinique 12yr

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Consumer Rum Jury

For 2015, a new edition of the competition was introduced: The Consumer Rum Jury was comprised of 20 enthusiastic rum collectors and experienced consumers, offering the perspective of the active and engaged rum buyer in their evaluations.

Best in Class Gold

Ron Cartavio XO

Gold Awards went to: Diplomatico Reserva Exclusiva, Opthimus Ron Artesanal Solera 25 Anos, Siesta Key Distillers Reserve Solera Spiced Rum

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You can learn more about the RumXP's online at www.rumxp.com.

Plantaton Breakfast and the Trade Show Today

Plantation Poolside Breakfast

Guillaime Lamy

   What a great morning as usual with Guillaume Lamy and Plantation Rums.  Guillaime always seems to come up with so many new expressions that are coming from the mind of Alexander Gabriel and the magic of the barrels they have to work with.   Today we were taken through the process that gave us the new pineapple rum.  I really can't call this a flavored rum, because some of the ingredients are a distillation of the skins of the pineapple that were macerated, fermented and distilled to provide a 40% alcohol essence of pineapple.  The flesh is then placed in the 75% alcohol to infuse the flavor of the pineapple into the base.  The essence is then added and the entire mix is cut and laid into the cognac barrels before bottling.  The flavor of the rum is not covered over by the flavor of the pineapple, but instead the two are complementing each other.


     During the down time between the breakfast and the show, I was able to wander through the 
convention center and watch the rum people setting up their booths.  I find this to be fun and it is a good chance to have a conversation with the rum producers and learn what they have been up to during the past year.



Don Pancho and Family

Serralles Booth

     Show time is upon us and fun of the show gets underway.   Tasting of all of the rums and 
especially the new expressions to the show as well as some of the old favorites.   I love to get to know so many new producers and expressions on this day when there are only people that work in the trade here at the show.

And the Winners Are...

Winners Celebrate

When the show shuts down for the night at six pm, the attention turns to the center stage where the announcement of the winners of the RumXP Competition is announced.  Each category will be awarded the medals and the producers will pick up their awards.  The Award presentations wet off well with a large number of really happy rum producers.

Day Three is just like the Second and Really Great

Afrohead XO  and Seven Year Old

     Up and at 'em with breakfast with Joe Farrell and Isaac Grillo from Afrohead Rum.  Fun presentation and a great breakfast after an appetizer of two really good rums.  The Afrohead Seven Year and the XO were the perfect start to another fun day of rum judging and rum presentations.

Joe Farrell

     Afrohead, the brain child of Toby Tyler and Joe Farrell, both residents of Harbour Island in the Bahamas.  The have very special access to the rums of Angostura and an uncanny vision of what they want their rums to be.  These rums were made exclusively for  the Landing Guest House and Restaurant on the island, but the demand for the rums outside of Harbour Island lead to the forming of the company and making the rum available in many new area, including Florida.

     The fifth session of judging was white rums and our next to the last session.  The job seems glamorous, but to taste 20 plus expressions per session, for six sessions in three days, this is really work to do it right.

Erik Vonk

Richland Rum the Only Expression

     Richland Distillery Georgia Rum was the host for lunch.  Erik Vonk presented a very interesting story of how the rum only contains two ingredients, Georgia sugarcane and Georgia aquifer water.   Richland Distillery grows the sugarcane, harvests, presses and boils the juice preparing it for fermentation.  They distill the wash in their 1000 liter pot still keeping only the hearts of the distillation and putting it directly from the still into the virgin American Oak barrels.  The will spend the next three years in the barrels and then bottled and sold.   This is a very special and flavorful rum that for now is only available in Georgia, but if you happen to be in the area of Richland, Georgia, you might want to stop by and visit the distillery and buy a bottle of the fine rum across the street,

The final set-up ready

     The sixth and final session followed the lunch.  This session was the flavored and overproof overproof for last after the tasting is complete, the palate and throat is seriously finished.
rums.  It is a good thing they save the







Cartavio Rums

Frederico Schultz

     Cartavio is back in the United States after many years of absence.  The company is really pleased to be back in the US, and has brought their fabulous Caratavio XO and the new Cartavio Solera expressions for our enjoyment.   Master Blender and Distiller Frederico Schultz talked to us about the ultra modern distillery and how they are producing the rum these days yielding a great flavor.  It is nice to have the Cartavio line of rums from Peru back here in the US.


The New Bayou Select

     From the frying pan into the fire and we are off to the pool area for another presentation of fine rums from the Bayou people from Louisiana.   They ask you to "taste the spirit of Louisiana" when you try their rums.  They have several new expressions to introduce to the judges and they didn't disappoint at all.

Bayou Line of Rums

     Guess what?  Now we are off the Broken Shaker for another night of fun and sharing of more fine cocktails.  ;o)



Lots Happenining at the Miami Rum Festival Today

Don Q 151

Atlantico

     The day got underway with a breakfast with Roberto Serralles and his Don Q team.   We were off next to the judging room for the third session of judging, evaluating spiced and some of the better no age statement rums..  Lunch brought us a wonderful presentation by the folks from Atlantico.  After lunch and a short nap it was back to the judging room for the fourth session of rum tasting.  

Alexander Britell Publisher of Caribbean Journal

    This session featured 10 to 15 Year, Special Cask and 18 to 25 year expressions.  It is always a pleasure to sip the older and well aged and blended rums.  Tomorrow will be the final two sessions of the rum judging.




Steven Gubb

Gubba Gold and Silver Rum

    First of the five pm presentations was from Gubba Rums one of the
Massachusetts rum producers  They introduced us to their silver and gold expressions.   Distilled in Colorado, this handcrafted artisanal rum is naturally organic and is now known as Gubba Gold Rum and Gubba Silver Rum. Gubba Gold contains natural vanilla and Gubba Silver contains natural coconut which are both unfiltered. It’s normal for the infusion of natural ingredients to settle in the bottle.  Simply shake and enjoy!   Steven Gubb is rightfully proud of the expression and he is looking forward to it being available soon in Florida and other parts of the world.

    The late evening is at the legendary "Broken Shaker" as the guest of Rhum Barbancourt.  ;o)

Breakfast with Roberto Serralles

Roberto Serralles

     This morning was the highlight of the festival thus far when Roberto Serralles of Serralles Distillery , Ponce, Puerto Rico, hosted the rum judges breakfast briefing.   He introduced us to a single vintage rum that will be available in September or October here in Florida.  The new 10year old rum is one of the most exciting new expression that I have tasted in some time.  It is going to be very exciting to have it on the shelves of the Rum Bar in Key West when it is released.  

     Don Q has introduced a new aged Don Q 151 that we tasted as well.  It is smooth and very flavorful.  This looks like it will be a great replacement for the no longer available Lemon Hart 151 for tropical and tiki cocktails.  


     Roberto Serralles talked to us about the methods that the Don Q rums are made, and how they rely on the blending of different age rums from the more than 150,000 barrels of rum they have aging in their bodegas.   Rums in Puerto Rico must spend at least 1 year in a barrel in order to be called "Puerto Rican Rum".   The process yield very clean and honest rums that work so well in cocktails and for sipping.  The consistency or the rums means that you can expect to taste the same flavors from one year to the next.

     It was a pleasure to listen to the passion that Roberto has for the rum that he is producing and for the new directions that the company is taking with the rums.  It is this passion the his family has for the rums that has kept the Don Q brand and the Serralles family of rums at the top of the game for nearly 150 years.   ;o)

Miami Rum Festival is Underway

Judges John Gibbons and Marie King

     The judges and friends have all arrived and the evaluation of the rums that were submitted for the competition has begun.  The first two of the six sessions are now completed with two more on Wednesday and the final 2 on Thursday.   We have looked at the Gold, Aged 5 to 8 years and the gold with no age statement. in the first session and the white and aged agricoles in the second session.






     We enjoyed getting back together and chatting at the welcome breakfast this morning, then it was into the judging rooms and handle the  job of tasting the rums that have been submitted for competition.   After lunch it was back at it for the second session.












     This evening many of the judges will be boarding a bus for Fort Lauderdale for an evening of dinner and a show at the Mai Kai.   This famous Polynesian restaurant has roots that go back to the days of the Tiki era.   First opened in 1956, it has run continuously, even through several renovations just as it does today.  The chef, bar manager, and many other staff members when it first opened were former employees of Don the Beachcomber.

     Tomorrow there will be two more judging sessions and several meetings with several rum producers.  The fun just keeps happening and happening.   ;o)

Siesta Key Rum is Expanding

Troy Roberts at the Distillery

     Troy Roberts, of  Drum Circle Distilling, discusses the planned expansion of  the company's production facility in Sarasota.    Troy is expected growth justify the increased production plans for  Siesta Key Rum from 60,000 to 100,000 bottles per year.

Troy Roberts is hearing the complaints, "There's no Siesta Key Toasted Coconut Rum anywhere!"

     There plans are calling for doubling the size of the distillery.  He and his dad will be knocking a hole in the wall Wednesday. According to Troy, "Now, we produce around 60,000 bottles per year,". "We'll be able to increase that to 100,000 bottles per year."    The increased production will not hurt the quality of the rums, but rather make them more readily available.

   Troy  plans to use most of the extra space simply for storage, mostly for bottles and molasses totes.  "Right now, we can't keep enough raw materials on hand," he said. "We've been forced to order when we're about to run out."  The acquisition also gives the distillery 15 more parking spaces and a loading dock.  But, more importantly, it will also provide enough room for another distilling tank, which is sorely needed.

     Demand for his rums has been staggering of late.   "We had good, steady growth, but then somehow toward the end of last year, things just exploded," he said. "There were friends bringing friends here. There was the winning the Caribbean Journal award three years in a row, but the Toasted Coconut Rum just blew things through the roof."

     One distributor, Broudy's, will ship Siesta Key rums to individuals nationwide. Right now, they have the only cache of Toasted Coconut around (broudys.com).

Conchy Tonkin' to the Rum Renaissance Festival

 

Boondock's

No Name Pub

     Miami Rum Renaissance Festival is about to get underway, and what has become a traditional trip from Key West to Miami.  This morning we departed Key West and made a first stop at Baby's Coffee for coffee to get the eyes open and ready to start the journey in earnest.   And away we go, first stop is Boondocks on Ramrod Key and a lets get going cocktail.  Then it was a left turn off the Overseas Highway in Big Pine Key through the narrow roads and lunch at No Name Pub.  Lunch was seriously good, so with full bellies it was back on the road and looking for our next stop.

Bahia Honda Bridge



Seven Mile Bridge

     Just a few miles up the road we spotted a vista point that opened up visions of the old rail and highway bridge at Bahia Honda State Park.  The combination of the water, land and the bridge made for some very spectacular sights.   The tide was out and the tide pools were full of interesting life forms including sargant major fish.  The wild flowers are blooming making the visit very beautiful and colorful.   Then it was on to the Seven Mile Bridge and right on through Marathon.

Tarpon at Bud and Mary's

     We kept under way until we reached Bud and Mary's Marina and we stopped for a shot of nature in action.   Between the variety of birds and the Tarpon, Rays and the Sharks in the water we had a really exciting show of nature's beauty and ferocity    .  Tarpon clearing the water to catch a piece of fish from the cleaning tables and pelicans competing for every scrap that is being discarded.

     A quick stop at the Green Turtle Inn, only to find that they were closed on Monday, so it was off to Hog Heaven there in Islamorada.   This is another of the fun bars that line the keys.  Great memorabilia  and tunes plus a fabulous
bar and foods.  

Out Back of Caribbean Club

     Next it was a stop at the Caribbean Club in Key Largo.  What a fun spot Key Largo, but fantastic views of the Gulf of Mexico out the back door.  This is a place filled with very interesting people and a wonderful selection of cocktails.
with a great selection of  souvenirs
from the filming of the movie.







     Our final stop meant leaving the Overseas Highway again and heading down Card Sound Road.   Just past the toll booth is Alabama Jacks,   This is a great dive bar that lays in the middle of nowhere, but has such a great vibe.   They were closing for cleaning, but they invited us in for a cocktail, because it would have been the second year that we were headed there and had something happen that we would be able to enjoy a cocktail there.     After a quick cocktail, it was off to Miami and check in at the Double tree and a good nights sleep before the rum judging gets under way tomorrow.

The bar at Alabama Jack's

     I have to say that the trip to the event is really one of the highlights of the week of rum and reunion with so many rum friends.   ;o)

Bacardi Hires Akiko Maeda: Co-ordinator to the Fashion World

Akiko Maeda    Fashion World Co-ordinater

     Bacardi is making a move to widen its footprint in the fashion industry by appointing
Akiko Maeda to co-ordinate the firms relationship with the world of fashion.  This is an area that Bacardi seems to be interested in keeping the brand name in the limelight.

     The Bermuda-based drinks group has appointed former IMG Worldwide executive Akiko Maeda to the role in order to “develop partnerships that further incorporate” Bacardi’s spirits brands into the fashion world.   Maeda, who recently served as the vice president of product and platform development for IMG’s fashion arm, will work with marketing and commercial teams to deliver events and digital activations with “fashion industry influencers”.   Prior to this role, Maeda served as IMG’s vice president of social media.

     Bacardi recently appointed Mike Dolan – former head of IMG Worldwide – as its permanent CEO following the retirement of Ed Shirley, who stepped down from the role after just two years.

     The group has made a series of executive changes in recent months, appointing Mauricio Vergara as its new vice president of rums, succeeding Dmitry “Dima” Ivanov who was appointed chief marketing officer.

     Bacardi has made several changes n their key personnel in the past few years keeping them at the forefront of the spirits industry.  This is another interesting and exciting move to keep the name out in front of more and more people.  ;o)

Forty Years with Marta Leonard

20th High School Reunion 1984

Wedding Day April 12, 1975

     Today is a very special day in my life, it marks 40 years that Marta and I have been married.  This has been one of those story-book relationships that has propelled us on a journey that neither of us can really believe has really happened.  We have accomplished so many things through the years and look forward to many more years together having all of the fun of the past and looking ahead to even more fun in the years ahead.

Conch Inn, Marsh Harbor, 2004

As you see us today, Forty Years Later