Richard Seale on Why Use Sugar Cane?

Barbados Surgarcane

     Richard Seale wrote an interesting piece on his facebook page the other day.  The distilleries on
Barbados seem to be heading back to their roots if you will and making use of several local resources that were available to their forefathers to improve their rums.  Barbados has the distinct honor of being one of the earliest producers of rum and today is still in the forefront of innovation in the industry.

WHY USE SUGAR CANE

     If we look back far enough, we will find less diversity in rum than we have today. It was not wild yeast versus cultured yeast, it was not molasses versus juice, it was not dunder versus non dunder.   There was no "imported molasses" either.

Still Rums had a clear identity, by country. They were built on different formulas of the same prime elements - molasses, cane juice, dunder and water.   Rums were made on sugar cane estates and these elements were what was available.

     Economics drove change.   Agricole - rum from pure juice - blossomed in the 19th century from a myriad of economic factors.    City based commercial distilleries arrived molasses only obviously.   Cultured yeast fermentations of 48 hours arrived instead of 2 weeks and of course the column still which changed rum irreversibly forever.

     In the small islands of the anglophone Caribbean, free trade has seen the demise of the sugar industry in recent decades and today, the historic great producers are obliged to import molasses.

St. Nicolas Abbey Cane Crusher

     In 2016 we started making a little rum from syrup and this continued through 2017. Earlier this year we started using fresh cane juice. Both came from St Nicholas Abbey.    We have now started to crush cane ourselves.   As far as we know, our friends at Mount Gay are also using their own estate cane for some of their rum and of course St Nicholas does the same.

     We are not doing this to mimic agricole rum. Even if we release pure cane juice rum in the future, we won’t call it agricole. We believe agricole is the sole provenance of our French friends.    We may use dunder as well as we push the envelope in getting flavor from the cane but we are not trying to mimic Jamaican rum.    Definitely no muck pits or dunder pits though !  We are not trying to recreate some specific rum formula from the past.   Again, too much respect for our forefathers to use them as marketing gimmicks.   We are trying to maintain our near 400 year heritage as a sugar cane growing country.   We are trying to reestablish the historic link between Foursquare distillery and the sugar cane estate where it is nestled.   It is not about 'terroir', it is not about juice v molasses, it is about controlling your destiny.

Don Q Vermouth Cask Finish Rum

     Don Q and the Destilería Serrallés has done it again with a barrel aging technique that has aided in the raising the image of rum to new heights, emphasizing the importance of barrel aging to the rum industry.  More and more rum producers are trying different ideas in their aging and finishing.  This is not a new idea, but it is raising the image of rum showing its remarkable versatility of the spirit.  The result is that cask finishing is likely to be around for quite some time.    Plantation was one of the earliest companies to use the casks from cognac and other wines and spirits to finish the rums they sourced from around the world, today the process is being used by most all of the producers.

     Puerto Rico’s Don Q, has released its first official cask-finished rum: Don Q Vermouth Cask Finish last February.  Master Blender Jaiker Soto blends rums aged for five-to-eight years in American white oak casks before resting the final spirit for four-to-six weeks in Mancino Vermouth Vecchio barrels. Crafted from Italian white oak, these casks carry aromatics of the fortified wine they once held, as well as botanical flavors synonymous with vermouth.

     This is a rum of golden amber color. With inviting aromas and flavors of cinnamon-pumpkin loaf, pecan pie, castelvetrano olive, ginseng, mace, thyme, and violet with a velvety, crisp, fruity light-to-medium body and a tingling, complex, medium-long Manzanilla sherry and grass clippings finish. A complex and lengthy rum with a unique style and spicy-salty allure.

     This blend of rare rums first aged for 5 to 8 years in American White oak casks, followed by 4 to 6 weeks in Mancino Vermouth Vecchio casks, crafted from Italian white oak.     This is a rum that is of real interest to me, because of the consistent quality of all of Roberto Serralles led introductions of the past.  It will be priced at $49.99 and presented at 40% ABV.

Mother Nature has Painted Me a New Work of Art

     As I walked into the parking lot from the docks at Sunset Marina I was awestruck by the cloud formation in front of me.  It was one of those "Kodak Moments", and fortunately I had a camera with me to capture it.

     I love my life and where I'm living today.

Skotlander Launchs Festival Stage Aged Rum

     Danish rum brand Skotlander will release a new expression that has been aged inside a music festival stage.  Four ex-Sherry casks containing Skotlander Rum have aged in the canvas of the Orange Stage.   The rum brand partnered with Danish music festival Roskilde to age four barrels of its organic rum inside the canvas from the festival’s Orange Stage.  In summer 2017, as the festival site was being dismantled, Skotlander wrapped four ex-Sherry casks containing rum in the canvas of the Orange Stage, where they were left to mature throughout the winter months.   Due to high humidity in the canvas, the brand hopes for less evaporation, while the higher temperatures inside the canvas may result in “tropic ageing”.  The Orange Stage, which was bought by Roskilde Festival for The Rolling Stones following their 1976 European tour, will host performances from Dua Lipa, Massive Attack and Interpol from 1-7 July.

     Anders Skotlander, the brand’s founder, said: “I am looking forward to unwrapping the barrels and tasting the rum. Maybe we will bottle it at cask strength, we will see.”   The limited edition rum will be served to all 180 artists performing at this year’s festival, including hip-hop group Gorillaz and singer Nick Cave.   Festivalgoers will be able to sample the rum at Skotlander’s Rum Lounge, where three cocktails will be served with the expression.  The remaining bottles will be available following the event through Skotlander’s website.

Caribbean Journal’s America’s Best Rums Awards

1. Siesta Key Rum (Florida) Still the leader, this Sarasota, Fla.-based boutique distillery has grown to become one of America’s most beloved rums, from its traditional spiced to its limited-batch expressions like the brand’s Toasted Coconut. It is as good as spiced or flavored rum gets. Period. (If you need more proof, it even took home the top honors against the best spiced rums in the Caribbean at this year’s Caribbean Rum Awards in Saint Lucia).

2. Papa’s Pilar (Florida) For years, this brand blended a range of rums from around Florida and the Caribbean Basin to make what is a delightful sipping rum — now, though, the Hemingway Rum Company is distilling its own rum at its new factory in Key West, adding an extra dose of authenticity. Either way — this is terrific rum.

3. Richland Rum Single-estate American rum? That’s precisely the result at this Georgia rum plantation, which grows its own cane and distills its rum in a copper pot still. Everything happens on the estate, from farm to glass. The result? A terrific aged rum.

4. Koloa Rum Company (Hawaii) Hawaii has quietly become a powerhouse of rum production, as more and more rum producers continue to pop up across the chain of islands — a part of the world with a long history of sugar production, if not rum production. The standard-bearer for Hawaiian rum has long been Koloa, based in Kauai, which makes a range of rums from white to spiced to flavored to aged — but we’re partial to the classic “dark” rum, which has a wonderful cacao-accented personality.


5. Ko Hana Hawaiian Agricole Rum (Hawaii) Rhum agricole? From America? From Hawaii? Yes, that’s exactly what Ko Hana is making at its Manulele Distillers plant, using locally-grown sugarcane. The result is a range of three rums, a white, a “barrel aged” and a cask-strength, the last of which packs a true punch at between 55 and 63 degrees.

6. Thomas Tew Rums (Rhode Island) Colonial America was a hive of rum activity, so it’s almost essential that an American rum be made in the heart of New England. Enter Thomas Tew, a rum made by Newport Craft Brewing and Distilling. While there are two Thomas Tew rums, an overproof and an aged expression, the three-to-five-years aged single barrel rum is the one to go for – it’s hearty, bold and punchy — it’s what you’d imagine a Rhode Island rum might have tasted like centuries ago.

7. Bayou Rum (Louisiana) Made from local cane and molasses, this Lacassine, Louisiana-based copper-pot-still rum has been steadily growing in popularity (and distribution) over the last few years. While Bayou offers a range of four rums from unaged to three years, the spiced has long been Bayou’s best offering.

8. Sammy’s Beach Bar Rum (Hawaii) If you haven’t guessed already, Hawaiian rum is booming. And former Van Halen front man Sammy Hagar was one of the pioneers of rum in Hawaii with his eponymous Sammy’s Beach Bar Rum, a Maui-distilled expression that’s long been a Rum Journal favorite. The catch? You can only buy it in Hawaii.

9. Cane & Abe Rum (Wisconsin) While the state is known for beer, Madison, Wisconsin-based distillery Old Sugar is making a name for itself with its small-batch, oaky rum.

10. Mermaid Rum (Florida) Given its rich sugar-production tradition, it’s no surprise that Florida continues to churn out quality rum distilleries. One of the newest Florida rums to enter the scene is Mermaid Rum, which offers a blend of three-year-old Florida rum and Caribbean rum aged in whisky barrels. The result is, well, a very unique expression.

Read More at https://www.caribjournal.com/2018/07/03/rum-journal-the-best-american-rums-2018/ 

The Latest Bacardi Sound of Rum with Major Lazer

Bacardi's The Sound of Rum With Major Lazer

     On the longest day of the year, Bacardi took over the streets of Chicago for a Caribbean-­inspired outdoor fiesta, featuring a live performance from the band.  In the latest instalment of Bacardi’s Sound of Rum campaign, the brand celebrated the summer solstice alongside dance music trio Major Lazer.   The musical trio performed a set that included Lean On and Know No Better, while partygoers were served Bacardi rum-based cocktails.

     As part of the brand’s music strategy, Bacardi worked with the group to ignite “The Sound of Rum” concept: a conversational movement of sound that blurs lines between reggae, dancehall, soca, hip-hop and electronic music to bring fans of different genres together. With its roots set in Cuba, BACARDÍ is championing this global sound that pays homage to a distinct island vibe with a modern kick – perfectly in line with the spirit and Caribbean origins of Major Lazer.

     “This year for us is all about getting creative,” said DJ and producer Diplo. “We’re down with working with people who want to accelerate what we want to do musically, invest in our ideas, and create cultural moments and memories. BACARDÍ rum has been in the studios with us for ages and is part of the island vibe that inspires our sound, so the partnership comes from a deeper, more meaningful place.”

     Sound of Rum is a collaboration between Bacardi and Major Lazer and is one piece in the brand’s Do What Moves You campaign. The year­-long push aims to inspire consumers to live expressively.

Read More at https://www.bacardilimited.com/bacardi-major-lazer-launch-innovative-sound-rum-concept/

Enjoy a Safe Fourth of July

     Happy Fourth of July, It is the only national holiday that actually is celebrated on the date it was
intended.  We celebrate our independence from England in 1776 and we can say that we have maintained that independence ever since.

     We owe this fact in no small way to the men and women that have made the ultimate sacrifice to keep us free.  It is in no small part due to all the men and women who have served in the military during these years.  Let's make a very special day and enjoy all of the Fourth of July celebrations in a very safe manner.  Enjoy the Freedom.

Remain Vigilant Against Underage Drinking It Is Worth the Rewards

     I found this to be a very encouraging development.  Underage drinking has been a huge problem from my own high school and college days in the 1960’s.   It’s good to see this much progress to curb it.  Way to many of our youth have been hurt physically or wasted their college days drinking instead of studying.

     The Centers for Disease Control and Prevention (CDC) recently reported underage drinking among high school students has dropped to a new historic low, declining 41 percent since the survey began in 1991. Additionally, the percent of teens who reported driving when they had been drinking or riding with a driver who had been drinking also continues to decline.

     While these are very positive trends, parents must remain vigilant against underage drinking, especially during the summer. Research shows that most youth who drink, obtain alcohol from their home or from other adults. Be aware of your teen's activity both inside and outside of the home and make clear that you disapprove of underage drinking.

     Importantly, strive to maintain an open dialogue with your son or daughter. While parents often think their teens are not listening to them, research also shows parents have the greatest influence over their decision regarding alcohol consumption.

Yolo Rum Wins Trademark Battle

     After a five-and-a-half year legal battle, the United States Patent and Trademark Office has issued a trademark for Yolo Rum.   Yolo Rum has been awarded a trademark by the United States Patent and Trademark Office.  The trademark request was first filed in December 2012. At the same time, a number of other companies also filed for an intent to use the Yolo trademark.  Philip Guerin, founder of Yolo Rum, said: “All these applicants created a real ‘log jam’ for our trademark.  “I wish they all had just Googled, Yolo Rum, back then. It could have really prevented wasted resources and time.”

     The Denver-based rum brand is made using aged rums from Panama, which are blended by rum master Don Pancho Fernandez.  Yolo Rum also announced this week that it plans to become the first “democracy-powered” spirit brand.  The rum brand has turned to crowdfunding and is inviting the public to invest through online platform Wefunder to help build the company.  Guerin added: “We have an amazing team and adding hundreds of brand advocates that are vested through ownership is the definition of ‘democracy-powered.'”  The brand hopes the crowdfunding campaign will raise at least US$125,000 to fund expansion and marketing drives.

It Really Says it All

     One of my favorite places to spend my sunset time in Key West is at the Galleon's Sunset Tiki Bar.  The music, good cocktails, happy hour and did I mention the fabulous sunsets from there?   The say a picture is worth a 1000 words and I don't feel like writing a 1000 words so here is the picture.

Dictador’s Ambitious Two Masters Project Is to be Launched

     Hernan Parra, master distiller of Columbia-based Dictador rum, has launched an ambitious project called Two Masters that sees vintage Dictador rums finished in different casks by six respected winemakers and distillers in France and Scotland.   As part of the project, Parra gave vintage rums aged between 37 and 45 years to six respected master distillers and winemakers in France and Scotland who each provided their distinctive finishing touches to the liquid.  The chosen winemakers and distillers involved in the Two Masters project, who individually make: Scotch, Cognac, Armagnac, Champagne, Sauternes and Bordeaux, were allowed to finish the rums however they pleased.

     On March 19 in Düsseldorf the worldwide launch of a new line of Dictador rums took place. The project Dictador 2 Masters is a large-scale, long-term cooperation between the rum brand owner and other producers of renowned spirits from various regions of the world.     We wanted to demonstrate the effect of possible cooperation of two masters. We have our own rum master in Colombia, so we tried to look for masters also in other parts of the world to use various talents and present the effects of such cooperation – said Marek Szołdrowski, the President of Dictador Europe.   During the presentation in Düsseldorf the representatives of almost all companies taking part in the first stage of the cooperation,  master distillers as well as winemakers,  expressed their opinions.   Hernan Parra, maestro ronero from Colombia, responsible for cellars and coupages of Dictador, was online as the meeting was in form of a teleconference.   When we were embarking on this project I visited different regions famous for spirits production: Cognac, Gascogne, Champagne, Bordeaux, Scotland and other places; we got to know our spirits together, built relations, gained knowledge, without which this project would never happen, Hernan Parra related.

     These are the people that were responsible for making these wonderful expressions com to fruition.

Mickael Bouilly
– Meeting Hernan and his rums was a great experience. We met in our château, tried ten different rums which were maturing in our place, in our casks. We wanted to make use of the barrel as well as of different seasons. This is what we do here, when coupaging Hardy cognacs, of which there are four variations, related to winter, spring, summer and autumn. I am considering the use of barrels to which we have poured the rum. These are very old, more than a century old barrels, which guarantees that in the final taste of the rum the cognac will be easier to recognize than French oak – said Mickael Bouilly, from Hardy house, known since the mid-19th century.

Stephane Rouveyrol
– Our friendship started with the exchange of bottles. Hernan received our wines and I was given rums. Our wines, sauternes, are very sweet. As it happens in the world of wines, there are better and worse years. For this project, we used only barrels after our best vintage years. We have finally obtained delicate and elegant rum, the sweetness of which in a beautiful way captures all the features of sauternes. Apart from the Dictador rum we also experimented with whiskey aging in our barrels. The effect was also good, sauternes is great for maturing strong spirits – said Stephane Rouveyrol from Château d’Arche, from the very heart of AOC Sauternes appellation in Bordeaux.

Frederic Zeimett
– At first, I was against the idea as I thought it would be impossible to reflect the spirit of Champagne in rum. Colombian colleagues managed to persuade me in the end. The rum was aging in very old barrels, which were used for maturing sauternes before we filled them with champagne. We experimented and filled ten barrels. The result is full of energy and good emotions – said Frederic Zeimett from Leclerc-Briant champagne house.

Pierre Bettinger
– As winemakers, we like to experiment, so we were enthusiastic to join such an interesting venture. I believe the 2 Masters project is a great cooperation and promotion for all involved parties – added Pierre Bettinger from Leclerc-Briant.

Thibault Despagne
– I am a winemaker and my knowledge about rums was limited. When I learned about the history of Dictador rum, I decided to intuitively choose barrels which would suit this sweet liquor, simultaneously adding something new and fresh, explained Thibault Despagne, whose vineyards occupy the best areas of Entre-Deux-Mers region, renowned for exquisite Bordeaux wines.

Cyril Laudet
– We operate in  Bas Armagnac region, nearby the coast, and our château is more than 200 years old. Despite the immense experience, we had not participated in an equally interesting project before. We poured rum into casks after Armagnacs from 1977, with distinct aromas of orange, coffee, and coconut. We wanted these aromas to complement great rum – said Cyril Laudet from Armagnac house Laballe, where he is currently in charge of cellars and barrels.

Callum A. Fraser
– We received a variety of casks, all with fantastic quality rums. Our whiskey ages almost exclusively in sherry casks, so aromas and a lot of sweetness in taste are similar to rum; there are more similarities between Dictador rums and our whiskey. The effect of our cooperation was sure to be good. Rum distilled in 1978 was poured into our barrel previously used for 30-year-old whiskey – said Callum A. Fraser from Glenfarclas.

    The first bottles will be put on sale in June.   The edition is a very limited offering and it will reach only the best distributors announced Marcin Tukasiewicz, sales manager in Dictador Europe.   Every bottle is featured by the fingerprint of two masters, Hernan Parra from Dictador and the master who agreed to undertake the cooperation in the aging of rums. The presented collection of six bottles is in fact just the beginning of the project planned for many years. Each of our partners received ten bottles, and apart from producers from France and Scotland presented during the conference, there will also be expressions of rums from casks after sherry and port wine, as well tequila, mezcal, bourbon and even Chinese baijiu.

Here are the impressions after the first meeting with the series Dictador 2 Masters.

Dictador 1978 Finish 2 months in cognac cask Hardy (41%)
After 40 years of aging in Colombia, the rum made its way for two months to old cognac casks, from Limousin oak. A lot of sweetness, raisins, dates, tobacco, leather. In mouth simultaneously sweet and dry, very leathery, tobacco, bitter tea, and the finish with dark chocolate and dried fruits and nuts.
27,5/27,5/28,5/9=92,5

Dictador 1978 Finish 4 months in French oak Leclerc Briant (44%)
After 40 years of aging in Colombia, the rum was put for four months to champagne casks, made of Tronçais oak, earlier used to mature Moscatel wines. The aroma is as lively as champagne bubbles. A lot of yeast, grapes. Very interesting. Enters mouth with sweet tea, still a lot of yeast, a lot of grapes, still very fresh. Only the finish features heavy notes, mainly tobacco and leather, a bit of burnt wood or well-baked bread crust.

Dictador 1976 Finish 4 months in chêne noir gascon Laballe (46%)
After 41 years of aging in Colombia, rum was put for four months to black Gascony oak, casks previously used for Armagnac. In the nose: yeast, leather, tobacco, bitter black tea. In mouth the sweetness of date, even honey, broken with the bitterness of tobacco. Finish with dark coffee and raisins.

Dictador 1980 Finish 4 months in French oak Chateau d’Arche (45%)
After 37 years of aging in Colombia, the rum spent four months in cask after Sauternes wine. Sweet cherries in liqueur, pears, apples, plums. In mouth also a lot of fruit, but dried: fruits and nuts, raisins, dried apricots. Finished with sweet tobacco, a note of cinnamon, tea.

Dictador 1980 Finish 4 months in French oak Thibault Despagne (45%)
After 37 years of aging in Colombia, the rum was placed for four months to the cask after Bordeaux wine from Entre-Deux-Mers appellation. In nose: cocoa, sweet milk chocolate, raisins, date, apricot, Williams pear. The most subtle aroma of all these rums. In mouth sweetness, dried fruit and nuts, walnuts; finishes with prunes, leather, tea.

Dictador 1972 Finish 4 months in 3rd fill sherry cask Glenfarclas (45%)
After 45 years of aging in Colombia, the rum was put for four months to casks previously used for Scottish single malt whiskey, filled for the third time, earlier used for maturing of sherry. In nose sweet chocolate and cocoa, cherries in chocolate. In mouth delicate, still a lot of cherries and cocoa, hazelnuts, sweet coffee with milk. Subtle finish, still dominated by cherries in chocolate.

Why Distilleries Are Using Reggae to Musically Mature Their Spirits

     Distilleries in the US are using reggae, hip-hop and blues to soothe their spirits and enhance the natural barrel-ageing process to create “musically matured” whiskies, Bourbons and rums.  Different musical genres are believed to influence the maturation process differently, creating varying degrees of interaction between the liquid and wood. Credit: Dark Island.    Among the distilleries to have taken up the practice is Copper Kings in Louisville, Kentucky, which produces American craft brandy. It plays music through a set of subwoofers into its barrel room, which the team believes alters the evolution of a spirits in barrel

.

     While it might seem fanciful, the science behind it does hold some weight, and it makes sense that increased vibrations within a barrel could alter the ageing process.  Explaining the concept of “sonic ageing”, the team states: “We have five major sub-woofers in our basement maturation cellar. The principle of Sonic Aging (maturation) is not vibration but pulsation. We pulse (a bass note in particular) music through the cellar.

     “The alcohol molecule being less dense than a water molecule starts to move away from the pulse and collide with other alcohol molecules inside the barrels which eventually collide with the barrel wall, they slide up the wall, which starts to create a ‘distillate wave’ inside the barrel resulting in increased frequency of contact over time between the distillate with the barrel walls and in our opinion enhances maturation. And at the very least, happy brandy makes for happy drinking.”

      Similarly, Dark Island in New York also musically mature their spirits, believing that the vibrations encourage greater interaction between the liquid and the barrel.  Explaining their reasoning, the team points toward the whiskies and rums of the 1700s, which it says historians agree to be among the best ever produced.  The common factor it says was that such expressions were transported by wagon train or in the hull of a ship over a period of three to five months, with the liquid constantly moving throughout that time.

     Some years ago in Miami, I visited the Miami Club Distillery, they were placing their rum in large

stainless steel vats with pieces of American oak with slits cut all the way around and playing reggae music loudly outside of the vats causing the sound waves to move the rum through the wooden slats.

     “Consumers found that these transported spirits had much more depth of flavor and smoothness compared to the products that were statically aged,” states Dark Island. “With this knowledge, we set forth to develop a technology to move our spirits.”

You can read more about this at https://www.billboard.com/articles/columns/hip-hop/8460802/distilleries-using-music-to-age-booze

Bahama Bob's Honey Pina

     Give this idea a try one afternoon this summer.  It is a somewhat sweet afternoon cocktail that you can enjoy on the patio, boat or for a picnic.  It brings the flavors and sweetness of pineapple and honey together with the tingle of cinnamon.  It is easy to make, and really tasty for the hot afternoons.

Bahama Bob's Honey Pina

• 2 oz.Ron Matusalem Platino Rum
• 2 oz. Pineapple Juice
• 1 oz. Honey Syrup
• 1 Burnt Cinnamon Stick

Place all ingredients except the cinnamon stick in a 12 ounce glass filled with ice. Shake until chilled and mixed and float burnt cinnamon stick on the top.

Bahama Bob’s Honey Syrup

In a sauce pan, place equal parts of honey and water, bring it to a biol, stirring until the honey is all dissolved. turn down and simmer for about two to three minutes.   Allow to cool and place in a suitable container and keep refrigerated until you use it.

Ron del Barrilito Launches 35 Year Old Five Star Rum

Ron del Barrilito Five Stars Rum

     Puerto Rican rum brand Ron del Barrilito has launched a new blend that contains liquid aged for   There will only be 2,500 bottles of Ron del Barrilito Five Stars will be released.    Ron del Barrilito Five Stars will be released, making it the first limited edition bottling from the brand in its 138 year history.   The first 200 bottles of Ron del Barrilito Five Stars will be individually numbered and presented in a wooden chasks for up to 35 years in previously occupied Oloroso Sherry casks.

     The first impression of Ron del Barrilito Five Stars is the aromas of “plums, bananas, almonds, vanilla, and caramelized sugar cane”, while the palate has a “natural sweetness and smoky wood finish”.   Master blender, Luis Planas, said, “Ron del Barrilito is much more than a fine aged rum, Ron del Barrilito Five Stars has been conceived for the rum connoisseur, who collects high-quality spirits and savors them for their careful craftsmanship.”  The limited edition expression has been bottled at , 86 Proof, 43% abv and will be available from August, carrying a recommended retail price of $750.00 for a 750ml bottle.

The Scale of Illicit Alcohol is Higher Than Originally Estimated’

Illicit Alcohol

     The scale of illicit alcohol consumption is “much higher than previous global estimates”, with one in every two drinks coming from the black market in some countries, a new report has discovered.   Illicit alcohol is rife in poor communities around the world.  According to the Alcohol in the Shadow Economy report by the International Alliance for Responsible Drinking (IARD), illicit alcohol is particularly widespread in low- and middle-income countries.  The report, which uses data from 26 countries compiled by Euromonitor, also found that the majority of alcohol consumed is illicit in five out of seven African countries.   IARD is calling on regulated producers, governments, and communities to create partnerships to tackle harmful drinking.

Alcohol from the Shadows

     “This report shows that in many developing countries, much of the alcohol consumed is illicit. This is bad for health, bad for governments and bad for business,” said Diageo CEO Ivan Menezes, who is also chair of IARD’s CEO Group.  “It is critical that governments create an environment where legal businesses can thrive and avoid punitive regulation that creates unintended consequences, including driving consumers to unregulated channels that endanger public health.”  The report highlighted recent news that almost 150 Indonesian people died from alcohol poisoning in early 2018 caused by drinking bootleg spirit containing mosquito repellent.   Across 18 countries assessed in the report, illicit alcohol represents a combined US$1.8 billion fiscal loss.  IARD CEO, said “Tackling harmful use of alcohol requires a collaborative and united response from public, private and not-for-profit sectors. But these partnerships can only thrive when there is a broad and regulated private sector able to play its role in improving health and tackling harmful drinking.”

     Alcohol in the Shadow Economy outlines several successful partnerships to combat the black market, including a code for shebeens, which are informal outlets selling alcohol, predominantly in South Africa.   The development of affordable and safe alternative beers in Kenya, Mozambique and South Africa; and a police initiative to engage with local villagers in India for the purpose of targeting racketeers.

Domaine Select Acquires the Super Premium Rum Brand Atlántico

Atlantico Platino

     Domaine Select Wine & Spirits, the craft wine and spirits importer, announces it has assumed worldwide management of Atlántico Rum. Atlántico, launched in 2008, is an award-winning line of super-premium rums made in the Dominican Republic. As part of the deal, Domaine Select has taken over the day-to-day sales, marketing and operations associated with the importation and exportation of the brand from Atlántico Rum co-founders, Aleco Azqueta and Brandon Lieb.

     “We are strong believers in the super-premium rum category and have been closely following the success of Atlántico for some time,” said Paolo Domeneghetti, Domaine Select’s founder. “We are thrilled to bring on Atlántico as it fits beautifully within our portfolio of craft spirits, and we are excited to begin working with Atlántico’s international distribution network.”  “This is an incredible day for Atlántico Rum,” said Brandon Lieb. “Our goal has always been to introduce unique, well made products that allow people to see rum in a different light. Domaine Select shares our vision for the brand and is the ideal company to take it to new heights. We couldn’t be more excited to see Atlántico continue to develop under their guidance.”

Atlantico Product Line

     Atlántico’s product line, consisting of Platino, Reserva and Gran Reserva, is available throughout the U.S. and in nearly a dozen international markets. Dynamic growth is planned with current distribution partners in the U.S. and further international growth will be an important part of the brand strategy. Additionally, Domaine Select plans on releasing Limited Edition offerings soon.

 

      Domaine Select Wine & Spirits, founded in 1999 is dedicated to wines and artisanal spirits of the highest quality, demonstrate excellence, tremendous character and particular to their origin. Domaine Select Wine & Spirits is committed to transmitting the individuality of our producers; expressing diversity, tradition and personality.   Domaine Select Wine & Spirits was named 2010 Importer of the Year by Food & Wine Magazine, was recognition by Wine & Spirits Magazine as a Top Importer of 2016 and was nominated by Wine Enthusiast Magazine as 2016 Importer of the Year.

Welcome to Taunton Massachusetts

One of the fun things about visiting southeastern Massachusetts is seeing all of the historic buildings in the area.  This is City Hall in Taunton, built in 1896.  This building has such wonderful colonial style and always a welcoming sight as you drive up Highway 44 into town.

Panama Aged Rum Arrives in Global Markets

Kuna Panamanian Rum

     Mauritius-based Lookout Group has launched an eight-year-old Panamanian rum brand, called   Kuna is an aged rum from Panama.    The expression is made using sugarcane from Panama, which is fermented and distilled during the country’s dry season – December to April – before being aged for eight years in ex-Bourbon casks.  The rums are then blended and aged for a further six months in French oak barrels, which produces “sweet and subtle smoky aromas with a hint of red fruit and a smooth character”.

Kuna.

     Kuna is named after one of Panama’s oldest communities, with packaging inspired by the tribe’s famous ‘Mola’ textile art.  “Kuna provides a distinctive rum experience that blends contemporary feel with craftsmanship.”  To support the launch, Lookout Group has launched a campaign that “taps into the worlds of music, design and expressive storytelling”.

     The premium rum category continues to gain momentum globally, according to Christophe Aulner, CEO of Lookout Group. “We’re seeing a lot of interest from curious consumers looking for quality drink brands with strong heritage”.   “Kuna provides a distinctive rum experience that blends contemporary feel with craftsmanship.”

     Kuna is available globally at an from $49.00 to $52.00 .

Home Again, Home Again, Giggity Gig

Nancy, Cathy, Me and Mom

     Back in Key West, my annual trip to Boston to see my mother is now behind me.  I love to get to see her each year, but driving and dealing with the craziness of the Massachusetts driving is enough to scare me to death.  There is a reason that I live on a 2 by 4 mile island at the end of the Florida Keys.

The Nearly 200 Year Old House

     It is always a fun day wandering around the farm and visiting with my mom.  We had a great time, my two sisters and mom, it was nice to get together again.   The highlight of the trip was the family going to dinner together and just spending some quality time together.  There is even a tom and two hen wild turkeys that frequent the yard every day.

     The other good news is that I survived the highways and made my flight on time at 6:00 am.  The flight to Miami and then on to Key West brought an end to an exciting visit.  Yes, it is good to be home as usual.  It doesn't matter where I travel, be it to the Caribbean  or Boston, it is great to be back to my favorite place on earth.

Wild Turkeys in the Yard

Two Rums Make the Top Ten in Growth for 2017

     Another interesting strong showing by the rum category in a time of very strong whiskey demand in the spirits industry.  These are good brands that are making a good growth showing in this market.  It is always great to see rums doing well in the fastest growth reports.

     The list has been compiled as part of The Spirits Business‘s Brand Champions report, including only brands that sell more than one million nine-liter cases annually.  There are some familiar names in this latest round-up, a number of brands have managed to sustain their impressive trajectory for yet another year.  While the fastest­ growing spirits brands span all types of categories, price points and geographies, most seem to be smaller-­scale, at least among the ranks of million-­case brands.

# 9 Ron Medellin Rum

Fabrica de Alcoholes y Licores de Antioquia-­owned brand Ron Medellin achieved impressive double-­digit growth of 15.7%.in 2017.  Made in Colombia, Ron Medellin is predominantly consumed in Latin America. Its core range consists of a 12- and an eight-year-old expression.  These are fine rums that are great to be enjoyed either neat, on the rocks or in cocktails.

# 7 Tanduay Rum

The world’s best-selling rum brand, Tanduay, achieved huge growth in 2017 to reach 19.5m cases. The Philippine rum brand surpassed Bacardi in the volume of sales with an impressive increase of 17.5%, the most of any rum brand among the million-case sellers.  Tanduay rum also signed a multi-year partnership to become the Official Rum of the Brooklyn Nets, an NBA team, in April last year. The deal comes as Tanduay looks to boost its business in the US.