Rum's Diversity is Becoming a Huge Problem for the Category

     There has been a lot of discussion about different styles of rum.  From the start, rum has really only had one rule, and that is it must be made from a derivative of the sugarcane.   Today with the growth of the premium side of the spirit there has been a lot of disagreement as to what is rum and what is not.   The real issue is not what is added to the rum, but the idea of things being added to the rum to fool the public into thinking that it is a premium aged rum when it is not.

     I have no problem with people adding color or sweeteners to their tum, but what does bother me is when these are added without letting the public what is being done.  There are a number of mass producers that take distillate and add a few drops of old rum, caramel, and sweeteners and pass it along as a premium aged rum.  This is just out and out fraud.   Newer distilleries that haven't been in business long enough for their rums to have been aged, often produce flavored or colored and sweetened rums to be able to compete in the market place.  This is not a problem for me as long as they don't try to pass it off as aged premium rum.

     Good rum is a product of time in the barrel and good blending practices.  There are many rum producers out there that don't make a drop of rum, but rather buy aged rums from other producers and blend and bottle them within their operation.  There are some very fine rums out there produced this way.  I see this a legitimate method of producing rum as well.  There are a lot of really fine rums on the market that are produced this way rather that trying to operate a distillery at a loss, buy the aged rums that they need to create the expression they are looking for.

     The thing I love the most about rum is its diversity.  It appeals to the young drinker that needs the
sweetness of the flavored and the sweetened rums, but there is a fast growing group of true people with a very sophisticated palate for fine rums as well.  Both of these portions of the the market and everything in between need to be provided for if rum wants to grow to it's deserved place in the market.  The real key is to make the expression honestly what it is and not something that is deceiving the public.  There is a niche in the market for all styles of rum, They just needs to be marketed that way.

Tuesday, Tuesday, Tuesday, Rum and Karaoke Returns to the Rum Barrel

Bahama Bob Leonard Gary Woods Sr. I'm looking forward to joining up with Gary Woods Sr. on the Quarterdeck at the Rum Barrel Tuesday April 11th for round three of Rum and Karaoke.  We had such a great turn out for last two month’s event and we are looking forward to having all of you rejoining us again Tuesday.

     Come for lunch or one of the fine cocktails and rums served at the bar.  There is a great Quarterdeck Menu for you and wonderful people to serve you.  Did I mention you are the entertainment, come on up and be a headliner at the Quarterdeck of the Rum Barrel.

     Gary Woods has some 130,000 selections for you to choose your special song from, I'm sure that your song is among them.  Gary is one of the best KJ's on the island and will make your karaoke experience lots of fun and helping you make the most of the experience.

    I'll have my rum show happening during the karaoke breaks, you can learn and taste rum.   Learn about the things that make rum such a great spirit.  I'll be there to guide you through all of the types of rum and what makes them so different.  Come on by all of you whiskey and Cognac drinkers I think that I'll be able to surprise you.

     Looking forward to our third engagement and all the fun and rum that the party will bring out.  This is the day that you can party like the rock stars that you can actually be, at the Rum Barrel located at 528 Front Street in Key West. We will be making it happen from Noon until 3 pm on Tuesday the 11^th of April.

John Esposito joins The Real McCoy Spirits

     Real McCoy Spirits, the makers of the award-winning rum inspired by legendary Prohibition rum runner Bill McCoy, announces the appointment of distinguished industry veteran John Esposito as the company's new chairman.    "With his significant leadership experience in the beverage alcohol industry, John is an invaluable addition to the Real McCoy team. He's been involved with some of the greatest brands in beverage alcohol," said Bailey Pryor, Real McCoy Spirits founder and CEO. "We are delighted to be working with John during this exciting period of growth."

John Esposito

     John Esposito brings 40 years of leadership experience in all three tiers of the distilled spirits industry to the role of Real McCoy Spirits chairman. Esposito has also served as CEO, High West Distillery; president, Stoli Group USA; CEO, Bacardi North America; president and CEO of Schieffelin & Somerset and Moet Hennessy USA; as well as president of one of the largest distributors in the country, Premier Beverage of Florida.    "I'm energized by the new wave of authentic brands created by unconventional leaps like Bailey's," said Esposito. "He and the team's passion for crafting a high-quality, ethically-made product is right on trend with the contemporary consumer's needs."     In his role as chairman, Esposito is responsible for helping to build strategic relationships, find talented people to join the Real McCoy team and assist with sales and marketing advice.

     Master Distiller Richard Seale at the Foursquare Distillery in Barbados and uses only the finest blackstrap molasses and pure spring water. In McCoy’s Prohibition Tradition, the multi-award winning suite of 3, 5, and 12 year aged single blended rums are unadulterated – there are no added sweeteners or flavorings. The rums are produced in a rare combination of column and artisan pot stills, then authentically aged in heavy char American oak bourbon barrels. The Real McCoy is available in NY, IL, CA, CT, MA, NJ, FL, WI, GA, CO, TX and RI.

Read More at https://www.bevnet.com/news/spirits/2017/john-esposito-joins-real-mccoy-spirits-chairman/

Ron Zacapa Edicion Negra is Being Introduced to the United States

     While the company has long stuck two a two-level portfolio of 23 and XO, Zacapa has now debuted something rather different: Ron Zacapa Edicion Negra, previously available only in travel retail but now on the market in the United States at stores like Total Wine.

     Inspired by traditional Mayan rituals, this slow-aged artisanal rum is said to be a true expression of Guatemalan heritage and culture. Produced from sugar cane grown in the lowlands shaded by the country’s massive volcanic mountains and aged in double charred American Oak barrels at 7400 feet above sea level in the cool air of the Guatemalan highlands.  This results in a wonderful dark rum expression with a smoky intensity and accentuated woody and spicy notes.
     This new rum showcases a different Zapaca palette, a step away from the sweet butterscotch notes identified in Zapaca 23.    Each aspect of production has taken place under the watchful eye of master blender Lorena Vasquez, who is renowned for creating rums that are bold in character, appearance and flavor.   Delivering a bolder, new flavor inspired by the powerful, Guatemala’s unique landscape, Ron Zacapa Edición Negra is the perfect choice for the rum connoisseur, as well as those travelers looking for something very special.”

     Zacapa Edición Negra comes in a slender and elegant bottle, complete with the distinctive Zacapa Petate band - this time in sleek black. To complement the beautiful bottle, it is encased in a lavish ebony canister. This new bottle design stands out from the crowd and enhances the opportunity to make Zacapa Edición Negra the perfect gift.    Ron Zacapa rums are available today at Total Wine and More outlets in the United States. Zacapa Edición Negra is priced at about $55.00 for a 750cl bottle.

The House in Mooresville is on the Market

     I'm enjoying being home with the remodeling work behind me.  The house is now on the market as the landscape work is being finished right now.   As much as I love the house, my life has changed in the past 11 years and our home is Key West, Florida.

     I'm excited about the remodeling and up grades and even more excited that there will be somebody new that will be building their lives at the place.

National Take Your Flask to Work Day

     Tomorrow is National Take Your Flask to Work Day, This could prove to be my favorite holiday of all.  Imagine, how many people will be happy at work.  I know that I will be looking forward to going to work tomorrow carrying my flask in my hip pocket.  The hardest part of this is choosing which flask to bring to work tomorrow.  I have three of them, then I have to choose which rum to put in it.  I really can’t believe that someone hasn’t done this before.

     I really have to warn you not to get involved if you are driving to work or your work personal safety can put you or others at risk if you are drinking on the job.  Just thinking about this whole thing, I guess that it could really be a fun idea, but there might be some real ramifications from doing it.

     I really can’t take this any further, April Fools. 

Fijian Spiced Rum Marama Launched

     Spanish exporter Beveland Distillers has expanded its portfolio with the launch of Marama Spiced Fijian Rum.   Beveland Distillers has launched Marama Spiced Fijian Rum.   Marama is a ‘light rum’, the new expression is a product of made from sugarcane grown in the Fiji Islands.   This is great to see, being that sugarcane has its origins in the area of the Fiji Islands.   Distilled in continuous distillation column stills, before being mixed with water originating from the volcanic substrates of the islands., This water is further purified in reverse osmosis systems to ensure the purity.

     The rum is aged in American oak barrels, blending a selection of rums that are aged between three and five years.   During the production process extracts from exotic plants and fruits native to the island are added, to impart notes of spice, vanilla and citrus.

     On the nose, the expression is “slightly sweet with notes of vanilla, coconut and walnuts”.   There is a spicy citrus and ginger notes on the palate with “a feeling of warmth and zest in the throat” on the finish.  There have been some vanilla rums that have appeared from the Fiji Islands, but this sounds like the real deal for those that enjoy the spiced rums.

Read More at https://www.thespiritsbusiness.com/2017/03/fijian-spiced-rum-marama-makes-its-debut/

Goodby Mooreesville and I'm Home in Key West

     It was a long trip down, but I've made it and i'm unpacked and showered and ready for Karaoke at the Hurricane Hole tonight.

     There is a reason that I live in Key West, and I was reminded of it as I drove down US 1 yesterday.

Penny Blue Releases First VSOP Rum

     Penny Blue has launched its first VSOP aged rum through the Indian Ocean Rum Company, a joint venture between Berry Bros & Rudd and Medine Distillery.   Created from single estate sugar cane, the liquid has been matured in ex-Cognac (75%), Bourbon (15%) and whisky (10%) barrels before being blended by master distiller, Jean-Francois Koenig, and Berry Bros. & Rudd’s spirit buyer, Doug McIvor.

     “In adherence to the Penny Blue signature style, the VSOP is effortlessly smooth with orange peel notes on the palate,” said Maxime Sauzier, marketing manager at the Mauritius-based Medine Distillery.   “To preserve the heart of the rum it is non-chill filtered and natural in color. Finished with a hand dipped wax seal of the Estate, we believe the VSOP is a true expression of its terroir.”

     The suggested serve for the expression is “sipping on its own, or as an accessible base for great rum cocktails”.   The release joins existing Penny Blue XO and Single Cask bottlings.   Bottled at 40% abv, Penny Blue VSOP is now available to buy online and in store through Berry Bros & Rudd, at the RRP of about $32.00 

Look Out Key West I'm Coming Home

     Down to the Nitty Gritty here in Mooresville.  Cleaners were he last night and the place really. looks awesome.  It reminds me of when we finished building it and how it looked back in 1990.  What a wonderful group of ladies, the four of them hit the house running and within between two and three hours, the place went from a dusty dirty place to a show house.  They brought to life all of the work that we have put into the place in the past six weeks of refurb.

   The dock is finished and I've burn up all of the old one and the other debris that Duke Power left when they cut down a couple of "danger trees" on the back forty.  I am always amazed how fire can reduce a mountain of debris to a pile of dust and ashes in a very short time.  The ability to burn here in Iredell County saves a lot of money having to haul off all of that debris to a landfill.

     As of now, if I get the last little bit of stuff done today, I'm out of here and coming home to Key West at dark thirty Wednesday morning.  If all goes right I might even make it to Karaoke at the Hurricane Hole with Gary Woods and the gang.  It has been a long road, but the light is shining bright at the end of the tunnel.  Install the fixtures on the newly painted tub, touch up a few places around the house and recheck everything.  Barring any problems I'll be on the road south about 4 am on Wednesday.

New Loco Nut from Captain Morgan

       Captain Morgan has just introduced a new shot category expression.   Stemming from the launch of Captain Morgan Cannon Blast, the rum company is shaking up the shots category again this spring with Captain Morgan Loco Nut as an explosively delicious coconut shot. 

     Captain Morgan Loco Nut is a summer-inspired shot that blends Caribbean rum and spices with seasonal flavors, including real coconut liqueur. Best enjoyed as a chilled shot, Loco Nut can also be served in any number of delicious cocktail recipes. 

     Packaged in a round shaped bottle identical to Cannon Blast, LocoNut boasts the appearance of a coconut that gives off the sweet aroma of coconut when you scratch the bottle.   Loco Nut (40 proof, 20% ABV) has a suggested retail price of $14.99 for a 750 ml bottle.

Beautiful View From My Land Deck

     Another week has gone by.  North Carolina is actually warming up and the skies have gotten really pretty reflecting off of the lake in the afternoon.   I'm hopefully getting on the road for the Keys on Thursday.  Things are nearly completed as far as the house goes and I'm now starting on the dock repairs.  Getting close, and this time I should not have to come back up to finish anything.

We Might be Able to Buy our Liquor in the Grocery Store Soon in Florida

     This is tough trying to keep up with the blog will I'm working from dawn til night time on the house.  I am trying though.

     The liquor wall is closer to coming down in Florida, The senate narrowly passed a proposal

nicknamed the 'Whiskey and Wheaties Bill' (SB 106) allowing grocery stores, big box retailers and other stores to sell liquor in the same space as other products was approved by the Florida Senate in a 21-17 vote on Thursday.  Currently, liquor must be sold in a side store which is separated by a wall.

     Sen. Anitere Flores, the Miami Republican who was the bill's sponsor, said it eliminates an antiquated provision that's been around since Prohibition.  "We still believe this law from December of 1934 is appropriate in a time when I can pull out my smart phone and order alcohol and have it delivered it to me? You're talking about a wall between two forms of the same product," added Sen. Bill Galvano, a Bradenton Republican.

     Sen. Daphne Campbell said she voted no because it might make liquor more accessible to teenagers.   "High school kids are going to go on breaks for lunch and be able to buy alcohol. They could die while driving back to school or be arrested for DUI," said Campbell, a Miami Democrat.

    According to the Distilled Spirits Council, Florida would become the 28th state to allow the sale of liquor alongside wine and beer. The measure must still be approved by the House, where an identical bill has reached the floor.

     I can't believe that Florida is finally moving into the 21st century allowing us buy our spirits in the same store as our groceries.  Yes!!!!!

Read More at https://www.usnews.com/news/best-states/florida/articles/2017-03-23/whiskey-and-wheaties-bill-narrowly-passes-florida-senate 

Things Moving Forward in Mooresville

The Bar is Open

     Here it is  Friday already, things up here in Mooresville are moving along very well.  The bathrooms are going back together, new range and microwave is installed.  All and all, things are progressing very well.   The final steps going on all around the house, slow detail work that just takes time.  There is no way around it if you want the results to be good and the place salable.

     The bar is back in place and the we got to sit down and tip a little bit of rum on Tuesday night.  Marta and I had a couple of well deserved rum cocktails.  It brought back good memories of the times in there when we lived her eleven years ago.

The Living Room

     Dock work is the only major issue left ahead of me.  I get started on that hopefully by Monday.   If all goes well and the weather works in my favor this will be don on Tuesday and I can burn the last of the debris Wednesday. Spend Thursday putting the final touches on things and head home on Friday.

     I'm really looking forward to completing the project and getting it on the market.  Key West warmth is something that I'm really missing.  I'm just ready to be back to my life on the boat and in Key West.

Friday is National Cocktail Day

     National Cocktail Day is observed on Friday, March 24th, 2017.    It has been observed annually on March 24th since 2014.   If an ice-cold cocktail sounds good to you right about now, go grab your cocktail shaker.  

  

     Cocktails are drinks typically comprised of alcoholic beverages mixed with other tasty ingredients.  

Whether you enjoy one before, during or after dinner, with a few of your favorite friends or during a romantic evening with that special someone, today's cocktails are available in all sorts of refreshing and tasty flavors.  

     This annual holiday, created by cocktail enthusiast Jace Shoemaker-Galloway, not only celebrates the ginormous variety of cocktails, but also encourages folks to create their own original concoction and share it with others. 

     The first mention of a cocktail was in The Balance and Colombian Repository on Tuesday May 13, 1803 from Hudson, New York.  From this beginning, people have taken the concept and run with it until today when cocktail is the preferred way to enjoy an alcoholic beverage.  From the classic to the creative, National Cocktail Day is the perfect day to kick back and unwind with a favorite cocktail or two. Whether you prefer yours shaken or stirred, on the rocks or frozen, why not celebrate with one or two of the following cocktail recipes?   And as always, please drink responsibly.

Bahama Bob's Hot Grog Rum Time

     Working on the house again up here in the cold town of Mooresville, North Carolina.   As we Finished up the day working down next to the lake fixing up the dock, I felt like a nice hot rum drink would be in order for the evening to take the chill off of the body.

      I immediately thought about the warmth of Pusser’s Gunpowder Proof Rum with it’s 109 proof strength would be perfect to make a warming cocktail.  Grog is always good, but with a little bit of fooling around with the recipe it would be a perfect cold night warmer.

Bahama Bob’s Grog Mix

For 1 drink

• 1/3 Cup of Water
• 1/3 Cup of Demerara Sugar
• 1 Tsp. Pumpkin Pie Spice

Place water and sugar into a pan and bring to a boil.  Reduce heat to about 120 degrees and stir for about 3 minutes at a very slow boil.   Pour the hot mix into the coffee cup and continue with the drink making

Bahama Bob’s Hot Grog Drink

• 2 oz. Pusser’s Gunpowder Proof Rum
• ½ oz. Lime Juice
• ¼ oz. Lemon Juice
• ½ Cup Bahama Bob’s Grog Mix
• Top up with Steaming Hot Water

Place all ingredients in the coffee cup stir and serve.

The 2017 Miami Rum Renaissance Festival is Less Than a Month Away

     If you haven’t gotten your tickets for the 2017 Miami Rum Renaissance Festival on April 22nd and  23rd, it is probably a good idea to do so soon.  They sell quickly and they are not available at the door, so get on line and get your tickets now.  Get your tickets at http://www.miamirumfest.com/tickets/ . 

     This year’s event features events for the Rum Enthusiasts, people in the trade, and those just interested in learning about rum with the Celebrity Seminars.  This is an e vent that has something for people in all phases of the rum world.  Don’t miss the VIP Tasting Bar for a chance to try some of the rarest rums anywhere.  Meet with the people that produce the rums you love and get to know about others as well.  Below is a full schedule of events for the weekend.

	Saturday, April 22	Sunday, April 23
1pm	·         Grand Tasting ·         Trade Expo ·         VIP Tasting Bar ·         American Rum Portfolio ·         Seminars	·         Grand Tasting ·         Trade Expo ·         VIP Tasting Bar ·         American Rum Portfolio ·         Seminars
2pm
3pm
4pm
5pm
6pm	Rum Fest Closes	Rum Fest Closes

Grand Tasting Event tickets include rum samples. The only exception is the rare and limited editions rums on display in the VIP Tasting Bar, which are available for a small fee per sample. Food is Available for sale at the venue.

It’s a rum-theme lifestyle show. In addition to sampling fine rums from every corner of the world, you’ll discover a treasure trove of cool island fashions, arts and crafts, tiki collectables, travel opportunities and more.

Seminars and lectures are included, presented by a veritable who’s who list of experts from the rum manufacturing, distilling and blending world, offering interactive lectures and master classes.

     Put these dates on your calendar and get your tickets so you won’t be one of those that finds themselves wishing they had gone.  I’ll see you there both days.

Bahama Bob's Back On the Road Again

     Off to Mooresville, North Carolina again this morning.  Another week and a half  worth of work left to get the house on the market.  This trip I'm lucky enough to have the company of my lovely wife, Marta going up there.

View from Living Room

     Looking forward to getting the last of the projects completed and putting the place on the market.  My Realtor tells me that the market is good now and it is a perfect time to get it on the market and sold.   I feel like I'm on one of those refurbishing shows on TV, my friend Mike Cole is telling us what has to be done to make it ready to sell, so we've been on it for nearly a month now and I'm looking forward to having the project done on this trip.

    Dock work, bathroom vanity replacement, little projects finished up, and getting the cleaners in there to put the finishing touch on everything as I pack the car up for my return to the Keys in about a week and a half.

     I really excited how the place has progressed into today's styles and looking forward to seeing how the potential buyers react to the place.  

Hemingway and His Beloved Fishing Yacht "Pilar"

     I visited the soon to be opened Hemingway Rum Company Distillery in Key West on Thursday, and seeing all of the Hemingway memorabilia, reminded me of seeing some very old pictures of Pilar and the boat itself while I was in Cuba.   Visiting Cohimar and San Francisco de Paula gave me an opportunity to see Pilar and all of the places that Hemingway spent time on his beloved fishing boat.

Alcohol Nutrition and Ingredients Labeling: Can the Alcoholic Beverage Industry Rise to the Challenge?

     Momentum for nutrition and ingredients labeling on alcoholic beverages has been increasing for some time now.   On Monday (March 13) the European Commission released its long-awaited report on nutritional and ingredients labeling for alcoholic beverages. It did not insist on mandatory labeling,

but instead challenged the industry to come up with a harmonized self-regulatory proposal on providing information on ingredients and nutrition on all alcoholic beverages within a year.

The "Standard Drinks"

    But does what works for a glass of wine work for a pint of beer? And what about a shot of spirits? Could this prove to be more than a pint-sized challenge?   The key questions now will include what the reference point should be per serve, or by a set volume?  The other question is which way is the best way to communicate such information to consumers?  

     The funny thing is that this question was answered some number of years ago, when the “Standard Drink” was created.  This idea provides the customer with the same amount of alcohol no matter if you are drinking beer or 151 proof spirits.  The system says that 12 oz. of beer, 5 oz. wine or 1 ½ oz. of 80 proof spirits all have the same amount of pure alcohol.  The calories should be based on what people are being served, that way they can understand the number of calories per “standard drink”.   Consumers are increasingly conscious of health and wellness and what they are eating and drinking.    Health and wellness trend is relevant for the alcoholic beverage industry as well as the food industry.    'Skinny cocktails' and low alcohol beers are seeing increased interest. To many consumers, calorie counts are just as important in the evening as they are during the day.  

Spirit vs Wine Lsaaabel

Combining all alcoholic beverages to the same volume seems like a straight-forward logic is potentially problematic, people don’t receive the different alcoholic beverages in a set amount and presenting dietary information is a set volume would do nothing but confuse the public.   Calories per serve for instance, based on Dietary Guidelines, the calorie count for each drink-equivalent is: A 1.5 oz. of distilled spirits (40 percent alcohol) is 98 calories, 12 oz. regular beer (5 percent alcohol) is about 150 calories and 5 oz. drink of wine (12 percent alcohol) is about 120 calories.  This is how Americans receive their beverages and I feel like this is the basis for which the nutrition labels need to present the data.

    There are valid arguments for both sides of the question, but when it is all said and done, in food they present the information in calories etc. per serving and at least here in America, that is what we are used to and why should the presentation change for the alcoholic beverage industry.

Read More at http://www.beveragedaily.com/Regulation-Safety/Alcohol-nutrition-ingredients-labels-industry-challenge

The New Aging Experiments are Progressing Well

3 Liter Barrel

     My latest rum aging experiments are about 6 weeks along now and there has been some interesting things happening.  The two barrels are a 3 liter barrel, light toasted barrel with Chianti soaked barrel cubes and the Rhine wine soaked Cubes in an unchared 6 liter barrel, both have been filled with a high wine at about 80% ABV approximately 6 weeks ago.

Chianti Wine Expression

     The Chianti chip expression is taking on a definite red color and the Chianti flavors are coming through.  Remembering that this is a "virgin" barrel and really working on the rum quickly.  The Chianti is a strong fruity wine that is quite dry and is adding a very interesting flavor to the high wine.   This is going to be a very red rum that will have definite notes of the Chianti.

     I feel that because this is a small, virgin barrel, it will mature the

Rhine Wine Expression

rum much faster that the larger barrel that is seeing raw rum for the third time.   Both barrels are working in very advantageous environments of warm weather and aboard the boar so the liquid is in nearly constant motion  as the sea and other boats passing are rocking the barrels.   The warmth, small barrels and the agitation have the affect of speeding the aging process significantly.

6 Liter Barrel

     The larger barrel which was last used in the fall of last year, is responding slower than it did in the heat of the summer, but it is showing some good color and the flavors are starting to emerge as well.  The white Rhine wine soaked cubes offer more flavor than color,  The last batch was very rewarding as far as color and flavor go, but after ten weeks in the barrel began to be come a bit oakey at barrel proof, but when reduced to 45% ABV, the flavor and color were quite good.  This time, with the cooler weather and the third time the barrel has been use, I feel like it will take more time to reach the flavor and color that I am looking for.

    Follow with me and I'll keep you up to day as the maturation of this rum continues and how each of them are progressing.

Havana Club Releases 2017 Expression of Tributo

Havana Club has Released a Second Expression of Tributo 

a sipping rum made from the distillery’s aged reserves, shining a light on the aguardiente in the blend.

     Launched last week during the annual Habanos cigar festival in Havana, just 2,500 bottles of Havana Club Tributo 2017 will go on sale around the world.   Crafted by Havana Club’s master blender Asbel Morales, from five hand-selected base rums and a 40-year-old ‘aguardiente’ spirit base matured in old barrels, the aguardiente is at the heart of Tributo 2017.   The result, according to Morales, is “an exceptional rum with a distinctive dry note and an intriguing array of flavors”.  “With only 2,500 bottles being released worldwide, we expect the expression to be popular among global rum and dark spirits connoisseurs who are looking for the next authentic Cuban rum to add to their repertoire,” said Nick Blacknell, international marketing director at Havana Club 

     “Tributo 2017 is a tribute to the talent of Cuban rum makers.   The extensive reserves at the Havana Club distillery provided us with a wealth of luxurious aged rums to experiment with.   “By blending a decades-old aguardiente and our precious rums, we have achieved a new rum experience that is lively and complex, with a remarkable dry taste imparted by the sugar cane character of the aguardiente and a powerful finish,” he said.

     The 40% abv rum has “an amber glow and flavors of chocolate, tobacco and coffee”, and aims to showcase “the richness and variety of styles found within the Cuban rum category”.   Priced at $375.00, each 70cl bottle is numbered and signed by Morales. The racing green on the gift box pays homage to the color of the sugar cane plant.