Rum From the Far East?

Map of sugarcane proliferation around the world.

     Sounds strange I know, but when you hear the rest of the story, it all makes sense.   Most people think of the Caribbean when the subject of sugarcane is brought up, but sugarcane has its origins in New Guinea.     Sugarcane was first domesticated about 8000 BC in New Guinea and spread rapidly all over Southeast Asia, China and India.   Christopher Columbus carried sugarcane seedlings to the "New World" in 1493 on his second voyage.   Most of the Columbus influence as far as sugarcane was concerned was in Hispaniola.

     It always seems to follow where sugar is made, rum is soon to follow.   In 1854, Tanduay Distillers was established, today the second largest producer of rum in the world, second only to Bacardi.   Tanduay is located in the Philippines and makes its rum from molasses produced at their own sugar mill.   Victoria's Milling Company produces sugar and molasses from the Negros Sugarcane which is a directly descended from the noble and wild varieties from New Guinea.  Tanduay is also very proud of their small Eco footprint and very green operations that have won them international green awards.

     Today Tanduay Distillers is producing many fine spirits.  In addition to their Rums, Gin, Asian Beer, they own bakeries and airline businesses.        Tanduay is bringing two different rums to the United States, a silver and a gold.  Both are 5 pass column distilled and aged in various types of Oak barrels for many years.  This process creates the uniquely complex rum that boasts a range and depth of flavor.   Winner of over 100 medals internationally for their rums in the past 40 years and received their first gold in Paris in 1876.

     The amber color of the gold rum leads you to an intriguing nose of creme burlee and caramel.  On the palate, this medium bodied rum exhibits fruit, vanilla and oak notes, finishing with a warm, peppery, nutty and fruitiness.   It seems that Asian rum can be pretty darn good.  Tanduay is not the second largest producer of rum through some fluke, the make a very nice product in both the gold ad silver rums.   These rums will be on the shelves as early as June or July this year.  The rum will be priced at the $20.00 range.  There is a "Heritage XO" coming soon, that will be priced in the mid $30.00 range.. 

     Give these rum a try, they are legitimate fine rums that might surprise you.   ;o)

A Candid Discussion with Richard L. Seale

Richard L. Seale

     There has been a lot of discussion and debate over the use of the "Rum Cover-Over Rebates", a law that has been renewed most recently as pork on to the "Fiscal Cliff" legislation in January.   This is a refund based on the excise tax collected on rums that are sold to the mainland of the United States.  The program began for Puerto Rico with the Jones Act in 1917, and the U.S. Virgin Islands were added in 1954.

    What does all of this mean and who does it really benefit?    The "West Indies Rum and Spirits Producers Association" (WIRSPA) seem to be trying to get the public to believe that it is having dire effects on all of the other rum producers of the Caribbean, but in talking to Richard L. Seale, it is really only the bulk rum producers, the ones that make the cheap distillate sold in bulk to produce many of the $14.00 bottles of rum on the shelves in America.    According to Mr. Seale,  the companies that are making premium and aged rums, they can command a strong enough price for their products to sustain themselves.    Mr. Seale believes that the rum industry as a category is being slowed in its growth by the large amounts of low grade rums on the market.  There is too much attention being paid to this group because of large advertisement budgets and a corporate welfare program in the U.S. Territories  to support them.  

     In order for rum to become a strong spirit like Bourbon or Scotch, there has to be more emphasis put on the higher end and higher quality rums.   There are very few names in the world of rum that will command the prices of the high end scotches and bourbons.   Richard feels that if there were less of this bulk rum and more interest by the category toward the better quality rums, the entire industry would grow in a way that is sustainable.   Rum is still for the beginning drinker, and few middle and older age drinkers see rum as a sipping spirit.   It is this issue that will limit the growth or the category in general.

    I have found that very few of my Rum Bar customers walk in knowing what rum is about other than Bacardi Superior or Captain Morgan, inexpensive spirits that they drank as kids because it was cheap and all they cared about was getting a "Buzz".   They would mix it with a coke or something else, so it didn't matter what it tasted like.  Most of this rum consumption with sugary mixes are not remembered, but the huge hangover the next morning is what is remembered of drinking rum.   It is hard to get people to try rum again when all they remember from their younger days is the hangover.

    I feel Richard L. Seale is right on point about the cover-over rebates in that they are only really corporate welfare for the bulk rum producers.   The producers of quality aged rums are feeling the effect of this corporate welfare.   Richard L. Seale and Foursquare Distillery is one of the finest rum producers in the world, his rum do the talking for him.  Quality in rum is what will make this category grow, not the proliferation of all these unaged sugared, colored and vanilla added mass market "rums".    The category is crying for quality, but the perception of the American rum drinker is one of low quality artificially flavored rums and no knowledge of the better honest rums that are available.   Take some time to enjoy a true and honest rum, you will be surprised as so many of my customers have been by quality and smoothness of the rums. 

    I'd like to thank Richard L. Seale for taking some time out of his busy schedule at the Miami Rum Renaissance Festival to sit down and talk with me on the subject of rum, tax rebates, and the category's needs to move to the next level.   I hope that the category  in general will put more interest in the production of more quality rums and less time trying to produce rums that artificially try to be something they really are not.   Enjoy a great rum, it is a very special experience and one you won't ever forget.  ;o)

Oh the Morning After!

    Like so many other things in life, It is now behind me, but 2013 Rum Renaissance was the best ever.   There were too many fun and fabulous things that happened to make it a such a great and very complete event.   Here are some of the pictures from yesterdays Grand Tasting.

2013 Miami Rum Renaissance: Day 6

     Today's big event was the Grand Tasting.   This is where the public come in and gets the opportunity to converse with all of the rum makers and the chance to sample many of the rums being shown at the festival.     This is always a crowd pleasing event for the visitors attending.  Many of these rums presented here at the show are not available here in the United States at this time, the distilleries are looking to see the reaction of their customers toward  ther products.   This is part of the picture for the distillers in the evaluation to see if it is worth the cost and trouble to bring it to the United States.   Just one of the things that must be done is packaging the rum in 750ml bottles rather than the 700 ml the rest of the world allows.   There are several other things as well, but the bottle is a major hurdle that has to be cleared.

    This morning's brunch was with Tanduay Asian Rums, made in the Philippines.  Tanduay Rum is a 160 years old rum maker and the second largest producer of rum in the world.    Made from molasses that comes from their own Victorias Milling Company in the Philippines.   The flavor profile is generated through blending a 5 column process rum aged up to five years into a silky, smooth and complex rum.   The rums are aged in oak barrels of several varieties to create this range and depth of the flavors.   There are over 100,000 barrels of Tanduay aging at this time guaranteeing a consistent supply of these fine aged rums.   Tanduay says it best when that say "A merger of experience and intelligence".   This pretty well sums up the approach taken when createing  these fine rums.

    Many of the people that have been a part of the event are on the rooftop of The Gale Hotel partying with the folks from Appleton Estate Rum.  This guy is plum tuckered out and in my room writing this blog before turning in for the night.  This boy is hit the wall and I am done with the parties for this trip.    I'm sure glad that this Rum Festival only happens once a year, I would not be able to survive many more of them.  ;o)

2013 RumXP Competition Results

       The Judging is over and the results have been tallied, now the final results published.  This is are results from three days of blind tasting by some 32 judges.  The large number of judges helps equal out the differences that the individual palates have.  By having a large input you get a more valid results.

White 

Best In Class:

• Papa's Pilar Blonde

 

   Gold Medals:

• Plantation 3 Star
• Wicked Dolphin
• Guarijo Blanco
• Diplomatico Blanco 

Aged

 

Best In Class:

• Plantation Original Dark

 

    Gold Medals:

• DonQ Anejo
• Occumare Anejo
• Diplomatico Reserva
• English Harbour 5 

Special Cask

 

Best In Class:

• Dos Maderas 5+5

 

    Gold Medals:

 

• Plantation Guatamela
• Plantation Jamaica 2000
• Plantation Grenada 2003 

Agricole

 

Best In Class:

• R. St Barth 

Overproof

 

Best In Class:

• Plantation Overproof

 

Gold Medal:

• Rum Fire 

Flavored

 

Best In Class:

• Debonaire Coffee

 

   Gold Medals:

• Debonaire Honey
• Izapa Chocolate
• Santa Teresa Orange 

Spiced

 

Best In Class:

• Blackbeard Spiced

 

    Gold Medals:

• Shellback Spiced
• Blackheart
• Bacardi Oakheart

 

Black

 

Best In Class:

Izapa Negro

 

Gold

 

Best In Class:

• Tanduay Gold

 

    Gold Medals:

• Veroes
• Guarijo Dorado
• Wild Geese Gold 

Cachaca

 

Best In Class:

• Novo Fogo Clear

 

    Gold Medals:

• Novo Fogo Barreled
• Poesia 

Old

Best In Class:

• Centenario 20

 

    Gold Medals:

• Barcelo Imperial,
• Atlantico Private Cask,
• Diplomatico Reserva Exclusiva,
• Occumare Grand Reserve 

Premium

 

Best In Class:

• Barcelo Imperial Anniversario 30

 

    Gold Medals:

• Mt. Gay 1703
• Debonaire 21
• Dictador XO Perpetual

These are you winners for 2013, and the ones with the bragging right until next year's festival.  Thanks to all of the entrants, it has been a pleasure to a part of the judging panel and it was a really fine group of rums presented for evaluation.   ;o)

2013 Miami Rum Renaissance: Day 5

    Yesterday started the Grand Tastings in the main arena.   This is a special day where members of the trade get the opportunity to converse with the people that bring you all of the fine rums from all over the world and to taste so many of these fine spirits and find their new favorite. 

     The day started with the Annual Plantation Breakfast by the pool.  This is an annual affair were we have a wonderful French toast breakfast that has rum in the recipe, and rum for your coffee.  All this before tasting the latest creations of the masters from Plantation.   The Breakfast was a very strong success introducing us to rums straight from the casks that will be available to us some time next year or later this year.  These tastings are real treats for the RumXP's because they tell us how the rum world is thinking about where the company is headed in the future.

     Next it was off to the Banyan Room and the opportunity to taste what Brugal was offering for the 2013 season.    Brugal brought an unusual treat for the XP's, Papa Andrea, the rum of the family at Brugal.   This is the best of the best from specially selected casks in the Brugal inventory.   Siglo de Oro, another of the fine spirits made by Brugal is possibly heading to America.  This is great news for those who have had the opportunity to taste this wonderful rum in the past at Duty Free stores, but unavailable in the past here in the states.   There is a lot of other great news from Brugal about the new VX rum , and the new packaging of the rest of the line.   This is going to be a strong and impressive for the Brugal line.

     The Diplomatico US Tournament East and West Coast Finals was next where the were to select the United States entry into the Diplomatico World Tournament.   The entrants got to show their talents before a panel of esteemed international judges seated before them.   The winner received a ticket to Venezuela and the seat in the Finals of the Diplomatico World Tournament.   Congratulations to all of the entrants for their fine offerings and presentations of their original cocktails.

     After the Grand Tasting it was off to the Broken Shaker and the Papa's Pilar VIP Party.   This opportunity to meet with all of the principles behind this truly unique  offering to the Rum World.    It is with great pride that I can say that we at the Rum Bar in Key West were among the first anywhere to be able to offer this fine rum to the public.  

    Today is the Grand Tasting, open to the public (tickets available at the door) and the start of the grand finale of this great festival
for 2013.  All in all a great day filled with very special events that all took their toll on my liver.  The time and wear and tear on the body was well worth the price to be able to sample so many of these fine spirits.

     I will be spending some time again today at the "Ask a Rum Expert" booth, I look forward to answering your rum questions and will have copies of the book available for those who would like to purchase one.   Hopefully I will see many of you there today.   ;o)


  

Facundo Rums Brought to Light

The Facundo Rums

     The new line of rums from the house of Bacardi has finally been introduced.    These are all super premium rums that are an updating of the Bacardi family's favorite rums.      Over the past two years, every time we visited the Bacardi Building for the annual Bacardi Party the RumXP's were invited to the private tasting room to evaluate some new rum expressions.   Unbeknown to us these were the beginnings and part of the development of the new Facundo Rums.

    For all of us that were involved in the process, it is a real honor to be told by Facundo Bacardi that we are all "Fathers of the new line of rum".   The Facundo Rum line offers  four expressions, EO, Eximo, Exquisito, and the Flagship of the group Paraiso XA (Extra Anejo) Rum.   EO "Extra Ordinary" is an aged white rum that is far from ordinary.  Eximo, Exquisito and Paraiso are all dark rums that boast fine lineage and flavor.

      I will do a full evaluation of the line in later blogs when I have the time to sit with each one to be able to tell you all about them.   It would be unfair to these rums to try and do a true evaluation at this time.  I will tell you these are all extremely fine rums and a line that will be available sometime in August.   They will range in price from $30 for the EO to $250 for the Paraiso.   They will be available in many of the better establishments that sell our favorite cane spirits.   I will have them at the Rum Bar in Key West when they do come out for all of us to enjoy.



Facundo Bacardi and Bahama Bob Leonard



     I want to offer a heart felt thanks to Facundo Bacardi, Chairman of the Board of Bacardi Limited for the opportunity to be a part of the development and the introduction of Facundo Rum.  .   This is one experience that I will never forget and will always be proud to have been a part of the team that made all of this happen.   I would also like to say thank you to the Bacardi Team for allowing us to be a part of a wonderful introduction ceremony for a fabulous line of rums.  ;o)

2013 Miami Rum Renaissance: Day 4

Debonaire Line of Rums

     Here we go again, today's Rum Breakfast, is with Deboniare Rums.  Debonaire is another creation of Francisco "Don Pancho" Fernandez.     This is an interesting  line of rums that are of high quality and fabulous flavor.   The start with a 5 year white, a 15 year aged, a 21 year premium, and a pair of flavored rums that can't be beat.  There is a Honey and a Coffee rums that actually use  Honey and Coffee respectively for the flavors tat are macerated into a 15 year old rum.  There are no chemicals or artificial flavors in these rums.   This is a full line of rums that is very impressive and should do very well in the market place.  The rums are already available in some parts of the country and within the next six months will be available in most major U.S. markets.

Phil Prichard of Prichard's Distillery

     Lunch was Phil Prichard and Prichard's Distillery as the host.  Phil talked to us about the problem of Rum Standards of Identity, and how it might be a part of the problem of a slower than expected growth of the category.   This was a very interesting presentation and one that has some legitimacy.   I will follow this subject in a future blog at some other time.










     The final two sessions of the judging were completed today
and the winners will be revealed Friday evening at the RumXP Competition Awards Presentation.   The winners of this years competition will be interesting with so many very fine rums presented for evaluation.




    The evening events kicked off with the annual party at the Bacardi Headquarters in Coral Gables.  The
people from Bacardi made us feel at home in their beautiful building and offered us a wonderful evening as usual.   An evening of fine food, rum and easy listening music made for a great experience. 

    Next it was off to The Regent for a party with Casa Brava, another Francisco "Don Pancho" Fernandez creation.   The Cuban atmosphere was perfect for a fine rum that has such a flavor of Havana and the classic Cuban Rums.   ;o)
   

2013 Miami Rum Renaisance: Day 3

     After Breakfast with Don Pancho and the introduction of Origenes Rums, it was off to the judging chambers for another round of tasting in the RumXP Competition.    Today it was Gold Rums, Spiced Rums, Cachaca and Agricole for the first session.   The second session of the day was for White Rums, some 22 were entered in the competition.

Jay Maltby and Lindsey Kops

     Lunch was a treat provided by the folks from "Papa's Pilar Rums".   This was a wonderful presentation by Jay Maltby  on the methods of making the rums and the unique solera blending methods.   He also related some stories that Patrick Hemingway, Ernest's son related to him during the project about the real man.  This is a rum that is all about being the rum that represents the way and boldness of Ernest Hemingway's life.     Brand Manager Lindsey Kops was there to answer all pertinent questions, she also provided us with the rest of the story on Papa's Pilar Rums.

I've already covered how good these rums really are and they are available at the Rum Bar for your sampling today.

Botran Rum Blending Center

   The evening was made up of three stops.  First was Roberto Ramos' Cubaocho in Miami.  The Botran people put together another of their very special VIP Parties.  This year they are introducing their new Botran Vintage White Rum.   There was an opportunity to become a master blender and produce our own rum.  Something that was really fun to do.   The meal and the hand rolled cigars were very nice and as usual, the Botran Party was the hit of the evening. 

    The evening was completed by a visit to the Miami Club Party at Gramp's in Wynwood and the Pink Pigeon event at the Wood Tavern also in Wynwood.  All in all a very fun and busy day and a lot of stories for future blogs.  ;o)

Don Pancho's Origene Rums Unveiled

Olli, Don Pancho, and Carlos

   Wednesday was started off with a breakfast meeting with Francisco "Don Pancho" Fernandez and his brand new Don Pancho's "Origenes" line  of exquisite rums.  Don Pancho and his partners Carlos Esquivel G. and Olli Hietalahti are responsible for many very high quality rums in the past years.   Along with the Don Pancho's Origenes lines of rums, the have produced the Ron de Jeremy Rums, Bohemio, Zahfra, Panama Red, and many many more.  Omelette's and Don Pancho Rum, this is my idea of a great breakfast. 

     "Origenes Rums" are Don Pancho's very own rums, these are very much in the true Cuban tradition of how rum should be made.   The rums will be available in an 18 year old version and a 30 year old version.   These are rums that Don Pancho bought many years ago for this project and has had them stored away aging in order to produce his "masterpiece rums".   Both of these rums will absolutely take your palate to a state of ecstasy as you let this absolutely wonderful rum pass through your mouth.

     Although not yet available in the United States, they will be soon.   When they become available this is a line of rum that your don't want to miss out on.    Don Pancho has really out done himself this time and has captured the true taste of Cuba with his magnificent rums.  I am looking forward to when I can serve these rums in Key West at the Rum Bar.  ;o)

2013 Miami Rum Renaisssance Festival: Day 2

     After the welcome breakfast it was straight to the judging chambers and right to work evaluating the first 24 rums.   With nearly 150 rums entered in the RumXP Competition this year our work is really cut out for us.  As Martin Cates said "It's like Rum Tasting and the Hurt Locker all in one".   Today we have tasted 45 different rums in two sessions, producing some very nice surprises at the reveal.    Only four more sessions over the next two days.   Today it was a pretty fine group of rums that ranged from about four to twenty-one years in age.   These are generally good tasting rums and a pleasure to evaluate.

    Today's lunch meeting was with Poesia Cachaca.    Poesia means poetry in Spanish, and is a fitting name for this cachaca.    Cachaca's as a rule are very rough  to swallow if you will .  They are unaged sugar cane spirits and tend to be unfriendly toward sipping neat.   Poesia was a real surprise, it had good flavor and was really smooth.   This like so many other cachaca's comes from Brazil and made from Brazilian sugar cane.   Poesia Cachaca will be available here in Florida in early May, and it is on the list of spirits that I am looking forward to seeing on the shelves.   This will make an awesome caipirnha , the smoothness of this cachaca is impossible to beat.

    Tonight the gang is head up to Fort Lauderdale to the Mai Kai for dinner, cocktails and the Polynesian show.
   for me, this is going to be my recovery night.   The Mai Kai is one of those places that takes you back to the height of the Tiki Era in 1960's California.  The shows are out of this world along with the food and the cocktails.  I'm staying home, working on the blogs, watching some TV and most of all sleep.   The rest of the week is rum for breakfast, lunch, dinner, and two VIP Parties each night.   I need tonight to prepare for all that is happening ahead. 

Tomorrow morning it is rum with Francisco "Don Pancho" Fernandez and the introduction of his newest rums.  Don Pancho's creations are always very exciting and a pleasure to sample even at breakfast.   I'll fill you in on what he is introducing in tomorrow's blog.  ;o)

2013 Miami Rum Renaissance Festival: Day 1

   I arrived in Miami safe and sound yesterday afternoon and it was right to it.  Meeting of many of the judges and friends in the lobby of the Doubletree, then off to the "Broken Shaker" for the Chilled Magazine and The Perfect Puree of Napa Valley VIP Party.

     This was our first chance to see each other in a year, especially the judges and bartenders from the UK, Germany, and the Netherlands.  We were able to sample some very nice beverages made from Perfect Puree and our favorite spirit.  Of course you know that is rum.  




     The welcome party is a really warm and fun event for all of us and as usual is over entirely too soon.   It was back to the hotel for a good night sleep.  It was needed after a day of packing and driving up from the Keys to Miami.

    This morning is a breakfast and right to the first judging session of the event.    Lunch with Poesia Cachaca and back to the judging again for the second session.   Tonight's VIP event is in Fort Lauderdale at the Mai Kai for dinner and a Polynesian show.   It really looks like this is going to be a fun and exciting week here in Miami.   The schedule is very full for all of us RumXP's.   Keep watching, you'll be able to see what we are up to all week long.   ;o)

Headed Off to Miami Rum Renaissance for 2013

     It is finally here, the 2013 edition of Miami Rum Renaissance Festival, time to get seriously back into the world of rum.   This is such a great opportunity to be around and learn more about the rum and the people that make rum really happen.   These are wonderful people that have become my friends over the years and have become very special in my life.   It is also a chance to sample and get to know the new rums and people in the industry.  

    Loading up many copies of my new book, "Bahama Bob's Cocktails and Tales" for those looking for the book.   Don't forget the celebrity seminars, Grand Tasting, and all of the other fun events that are all a part of the Miami Rum Renaissance Festival.

     See everyone in Miami this afternoon!!!!!   ;o)

The Artistry of Mother Nature

   There is no artist in the world that can work so beautifully with her palate than "Mother Nature".  Her tools of wind, sand, water and sunshine create some of the most beautiful sculptures anywhere.

Troy Roberts and Drum Circle Distillery

Troy and Tom

     For the past couple of years, I have had the pleasure to know Troy Roberts and his partners, Tom Clark and Ryan Adams, at Drum Circle Distilling Company.    Troy stopped by for a weekend at the Speakeasy Inn and Rum Bar a couple of weeks ago and it was good to be able to catch up with him and all of the progress they are making toward growing their distillery in Sarasota, Florida.   They currently are producing three very nice award winning rums, Siesta Key White, Gold, and one of the best spiced rums anywhere.   This is one of the small batch distilleries that are so popular now, producing high quality unique rums.   Their ability to produce one of a kind rums and experiment with new ideas make these small batch units so interesting.   

Troy and Carl, the Still

     Troy is one of the most intense people I know when it comes to his rum creations.   His interest and drive to make his rum the best makes him very exciting to be around.  From the fermentation, to the distilling, then the aging, every step is meticulously watched over.   This hard work is rewarded by the fine quality of his products.     I was given a chance to visit this very impressive distillery a couple of years ago, and enjoyed being around his awesome place.   I also was given the chance to taste the distillate as it came off of the still and it was impressively smooth even warm and before it had any aging.  

     There are regular tours of the plant, and you can find the schedule for the tours at http://www.drumcircledistilling.com/Company/tours.html    If you are in the area of Sarasota, the plant with all of the very high quality distilling equipment and the hand bottling  and labeling of this true high quality rum. 

Hand Bottling Fixture

     Thanks to Troy for his visit at the Rum Bar and all of his fine rums.    While he was there we came up with an interesting cocktail with Siesta Key Spiced Rum.





Troy's Aperitif 

• 1 oz. Siesta Key Spices Rum
• 1 oz. Rum Chata

Place all ingredients in a shaker with ice, shake until chilled and strain into a rocks glass and sip for dessert.

   There is no limits as what you can do when you put your mind to a product, bring home a bottle of Troy's fine quality rums, you won't be disappointed.  ;o)