Holy Grail for Holey Dollar Rum

Australian Heritage Rum Wins ‘Worldwide Distiller of The Year’

For the first time in its 40 year history judges at the prestigious International Wine and Spirits Competition www.iwsc.net have awarded the coveted title of Worldwide Distiller of The Year to an Australian company. The Holey Dollar Rum Distilling Company submitted three entries to the competition: Silver Coin – Premium; Gold Coin – Overproof; and Platinum Coin – Cask Strength. All were awarded Gold Medals and voted Best in Class for each category. In addition the overproof Gold Coin was awarded the highly sought after Trophy for Best Rum of the competition. “We were over the moon beating 84 of the best rums in the world to receive the trophy” says Master Distiller Stuart Gilbert, “but to be appointed “Worldwide Distiller of The Year” the highest accolade for the time ever presented to a rum company and is the “Holy Grail”.

Gilbert attended the banquet dinner at the famous Guild Hall in London on 26th November to accept the “IWSC Trophy for Worldwide Distiller 2009” together with “The IWSC Trophy for Best Rum” and three Gold Medals which has set an un-precented record for any company or brand to take the highest possible awards for all their products.

Holey Dollar Rum Distilling Company was formed in 2008 coinciding with the 200th Anniversary of the 1808 ‘Rum Rebellion’ which was a defining moment in the development of our unique Australian character. It was conceived over lunch between Gilbert and Tony Stubley a director of Southtrade International who specialises in the distribution of quality spirits. “We agreed that there was a serious lack of great quality rum available in Australia for the Australian consumer” says Stubley.

Using the wide range of experience that he had accumulated as a consumer, Distiller and also an International Judge of rum, Gilbert set out to develop a blend that would do justice to the legacy of our first hardened settlers and the concept of ‘mateship’ which grew from them. Settling on a predominantly “Pot Still” blend with extra aging in small oak barrels. His endeavours have now been rewarded with a unique rum of exceptional character and flavour.

Its exceptional rum available at a price that allows all Australian’s to enjoy three of the best rums available from anywhere in the world. NOW the Australian consumer is the winner too.

For more information, please visit www.holeydollarrum.com.au or telephone Southtrade International’s Sydney office on ( 02) 99222816 or contact Stuart Gilbert by email stuart@holeydollarrum.com.au or 0411 508070, or Tony Stubley by email stubs@southtradeint.com.au or on 0413 156056.

Thief takes two bottles of rum from liquor store (The Eagle-Tribune)

METHUEN — A man walked into Arlington Liquors and walked out without buying anything, then returned to the store and went to a display of rum bottles. A worker at the store at 47 Broadway told police he finished ringing up a sale and noticed two bottles were missing from the rum display and the man was leaving.

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Cuban rum has no secrets (Granma Internacional)

• THE history of Cuban rum is as old as colonization itself, given that is a product extracted from sugar cane, which was brought to the island by Christopher Columbus on his second voyage to this continent.

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Mulled cider is warming party fare, with or without rum (St. Louis Post-Dispatch)

Office parties, trim-the-tree fetes, caroling nights, friends' gift exchanges … December offers countless occasions for entertaining. At our house, warm mulled cider is a holiday staple. It takes only minutes to prepare and can be made two days ahead.

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Woman whips up 500 rum cakes for workers, clients of husband's business (Knoxville News Sentinel)

As she pulled another 12 homemade rum cakes out of the oven Monday morning, Debbie Napier did the math.The East Knox Countian estimated she's baked more than 500 of them since the week of Thanksgiving."It's pretty awesome. We've gone from 300 to 500 in just three years," says Napier, an administrative payroll clerk at Broadway Electric Service Corp. (BESCO) and wife of CEO Rodney Napier.Napier ...

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On Deadline: No-bake rum balls are speedy (Traverse City Record-Eagle)

If you can't stand waiting for cookies to bake and cool, speed up your sugar rush by sticking with no-bake cookies.These easy holiday classics are exceptionally versatile. They can be made from any variety of rum, including spiced, dark and even coconut.

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It's a right rum do for drinkers (Northumberland Gazette)

ALNWICK Rum is to be officially exported for the first time.

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Chocolate rum balls (Taste.com.au)

These classic rum balls will satisfy your Christmas sweet tooth!

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Black Caucus members ask Rangel to stay out of Caribbean rum dispute (The Hill)

Black lawmakers are urging Rep. Charles Rangel not to interfere in a Caribbean rum dispute. Read more...

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Union blasts USVI rum tax deal with Diageo (AP via Yahoo! Finance)

Union officials are blasting a rum tax pact the U.S. Virgin Islands has inked with the world's largest alcoholic beverage company as "un-American," and are asking Washington leaders to block the deal.

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No rum shortage for Christmas (The Jamaica Observer)

RUM distillers J Wray and Nephew says there will be no shortage of its spirits in the upcoming holiday season as only empty barrels were destroyed during Tuesday's massive fire at the company's warehouses along Spanish Town Road in Kingston.

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For fast cookies, stick with no-bake rum balls (Opelousas Daily World)

If you can't stand waiting for cookies to bake and cool, speed up your sugar rush by sticking with no-bake cookies.

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SEIU sides with Puerto Rico in rum tax dispute (The Hill)

One of the biggest unions in the country is siding with Puerto Rico in its dispute with the U.S. Virgin Islands over rum taxes. Read more...

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Royal Findhorn Yacht Club in Moray investigates rum affair of ghostly guests (Times Online)

As a barman in a yachting club, Ray Shepherd-Smith would no doubt have seen the occasional customer three sheets to the wind, and many others with the wild look of the sea about them.

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A rum do in Brighton (Chichester Observer)

Catch a true taste of the Caribbean as the True Rum Experience tour comes to Heist Bar, 57 West Street, Brighton, from 7.30pm to 9.30pm, on Thursday December 3.

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For a speedy treat, try no-bake rum balls (Cape Cod Times)

By ALISON LADMAN

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No-bake rum balls (Concord Monitor)

If you can't stand waiting for cookies to bake and cool, speed up your sugar rush by sticking with no-bake cookies.

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18yo drives after 23 rum and cokes (The Daily Mercury)

AN 18-year-old man let the good times get on top of him at this year's Nebo Rodeo when he drank 23 cans of rum and Coke.

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McDowell to use soccer platform for promoting rum brand (Business Standard India)

Vijay Mallya-promoted United Spirits is focusing on football as platform for promoting McDowell's Celebration rum. The company, which spends 50 per cent of its branding budget through sports, is looking at growing sales of Celebration by 12 per cent in next one year.

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VIDEO: A rum do as ship sets sail early (EveningTimes Online)

GALE force winds and torrential rain delayed the launch on the Clyde of a patrol boat bound for the Caribbean. Frantic shipyard bosses at Scotstoun were forced to bring forward the ceremony by half an hour amid fears that the launch would have to be abandoned until today.

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Caribbean territories feud over rum tax benefits (AP via Yahoo! Finance)

Puerto Rico is feuding with the U.S. Virgin Islands over its neighbor luring away business by using revenue from a tax paid by U.S. consumers on every bottle of rum produced in the two Caribbean territories.

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Fruitcake with a healthy dose of rum, to taste (The Cambrian)

Busy, busy, busy. Everyone with whom I speak is in a state of shock at time passing. My, “How tempus does fugit!” So, let's take a deep breath, stock up on lots of fresh fruits and vegetables at farmers market, and plan ahead to enjoy Thanksgiving.

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Captain Morgan rum's touchdown: What's next? (MinnPost)

Captain Morgan rum's touchdown: What's next? By John Reinan | Monday, Nov. 16, 2009 Guerrilla marketing has hit the NFL. Are there other overlooked sponsorship opportunities ripe for the picking in pro sports?

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Yo Ho Ho And Billion-Dollar Bottles of Rum

Shaking up the Caribbean's storied rum industry, the U.S. Virgin Islands is ponying up a whopping $3.7 billion in incentives to bankroll big expansions by Fortune Brands and Diageo. Those projects, however, will still generate $1.9 billion in new revenues to fuel the islands' economic development push.

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Lawmakers lean on Pelosi and Rangel as rum squabble mounts (The Hill)

The tug-of-war between Puerto Rico and the U.S. Virgin Islands over rum taxes has grown. Read more...

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Police: Mom arrested after chase with two kids in car and open bottle of rum in diaper bag (Pioneer Press)

A woman had her two children in the car, ages 2 and 4, and an open bottle of rum in a diaper bag when she led police on a chase last week in western Hennepin County, police said today.

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JERMAINE DUPRI, DA BRAT SUED OVER CLUB FIGHT: Waitress struck in the head with a rum bottle seeking undisclosed amount. (Eurweb)

*The waitress who was hit in the face with a bottle wielded by rapper Da Brat at Jermaine Dupri's nightclub filed a civil lawsuit against both artists over the assault.

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Yo ho ho and a bottle of rum (The Garden Island)

Kumu Sabra Kauka led the blessing Wednesday of the Koloa Rum Company's tasting room and company store on the grounds of Kilohana Plantation. Beside her is Greg Schredder, chief executive officer of Koloa Rum Company; behind, is officer, Bob Gunter; Ron Kouchi is on the right. The ceremony in the Kilohana luau pavilion drew a large number of supporters grateful to sample the white, amber and dark ...

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A tot of rum special for Trafalgar Day (This is West Country)

PERSONNEL from RNAS Yeovilton were on hand to join in the fun for a ‘big brew-up' on Saturday at Speke Hall in Dowlish Wake.

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The rum will fill the barrel for Marc Anthony (Miami Herald)

Marc Anthony will never go thirsty now that Bacardi has honored him as the AmericanAirlines Arena #1 Concert Artist of all time, having sold out 10 shows, 125,000 tickets and more than $9.3 million in ticket sales. Grand prize? His own personal barrel of specially blended Bacardi rum. This exclusive barrel, which consists of a blend of Bacardi rums aged between 10 and 16 years, will be kept at ...

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Hot Apple Cider with Zaya Rum

• 1 apple

• 2 teaspoons whole cloves

• 1 orange, thinly sliced

• 2 quarts apple cider

• 1/2 cup light brown sugar

• 1 teaspoon allspice

• Pinch grated nutmeg

• 1 cup Zaya Rum

• Cinnamon sticks, garnish

Yield: 2 quarts, about 8 servings

Stud the apple with the cloves. In a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the Zaya rum. Discard the apple. Ladle into mugs and garnish each with a cinnamon stick and apple slice. Serve immediately.

Recipe provided by:

EFG:: Entertainment Fusion Group

Cuba plans to increase rum exports to Russia (MalaysiaNews.net)

Havana, Oct 22 (RIA Novosti) Cuban rum producers intend to increase supplies to Russia to more than a million litres a year, a vice-president of a rum producing company said.

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Cuban rum producers intend to increase exports to Russia (Russian Information Agency Novosti)

Cuban rum producers intend to increase supplies to Russia to more than a million liters a year, a vice-president of a Cuban rum producing company said.

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13-year-old boy collapses after drinking rum in class (3news)

A 13-year-old boy had to be taken home in the back of an ambulance this week after he spent a morning drinking rum in the back of a Horowhenua College classroom.

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Cuba could send 1M cases of rum to post-embargo US (AP via Yahoo! Finance)

Cuba is ready to ship 1 million cases of rum to America if Washington eases its 47-year-old embargo, but would hold off exporting its flagship Havana Club brand because of U.S. trademark battles, one of the island's top rum executives said Wednesday.

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Man stockpiled stolen prescriptions, rum and cigarettes (WPTV West Palm Beach)

A Loxahatchee man has been arrested after investigators located $10 million dollars worth of stolen goods in his home.

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Police: 300-pound man in dress tries to steal rum (The Arizona Republic)

SIOUX FALLS, S.D. Police said a person believed to be a man disguised as a woman in a black dress tried to steal a bottle of rum and cola drinks from a local drug store.

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Drowning in rum (Skidmore News)

Saying the name Hunter S. Thompson gives practically anybody attending Skidmore a mental image of a middle-aged journalist, streaking through the desert with his Samoan attorney, fueled by alcohol and a galaxy of psychotropic drugs, prattling off prophetical passages that would later be recognized as some of the greatest writing of the late 20th century.

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From Chabad to rum (The Jewish Advocate)

Yes, there is Jewish life on the Caribbean island of Martinique, home to a community of 400 Jews, mainly of North African descent. And here you will also find one of the Chabad movement's far-flung centers, with a large synagogue near the bustling capital of Fort-de-France.

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Fortune's rum maker strikes deal with Virgin Islands gov't (Crain's Chicago Business)

(AP) — The U.S. Virgin Islands has negotiated a 30-year revenue deal with the owners of locally produced Cruzan Rum, which has a heritage on St. Croix dating to the 18th century. Cruzan is owned by Deerfield -based Fortune Brands Inc., which makes products ranging from Jim Beam bourbon to ...

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Rangel rakes in cash from island rum scrum (The Washington Times)

The outcome of a legislative tussle over rum taxes between Puerto Rico and the U.S. Virgin Islands remains in doubt, but there is already one clear winner - the House's top tax writer, Rep. Charles B. Rangel, a New York Democrat who is pocketing campaign cash from both territories. At issue are competing bills that could make or break a deal that lured rum producer Captain Morgan from its ...

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National Archives gets historic Alexander Hamilton 'liquor' letter

WASHINGTON (CNN) -- A 219-year-old document that stemmed from alcohol tariffs to pay off Revolutionary War debts -- and signed by Alexander Hamilton -- became the property of The National Archives on Thursday.

The historic letter, which has been the property of the Bureau of Alcohol, Tobacco, Firearms and Explosives (ATF) for the past 35 years, chronicles the federal government's earliest efforts to regulate alcohol.

In the document, Hamilton, the first United States secretary of the Treasury, discusses tools for customs agents to determine -- for tax purposes -- the alcohol content of St. Croix rum and other imported spirits.

Historians said the document is a notable footnote in American history. In 1789 and again in 1790, Congress imposed alcohol tariffs to pay Revolutionary War debts. In response to the tax on imports, Americans began distilling their own spirits. And when the federal government began taxing those beverages, citizens staged the "Whiskey Rebellion," harassing and threatening federal agents in several cities.

But in 1794, the government squelched the uprising, helping to establish the federal government's authority in disputes with individual states.

Even non-historians might appreciate the timelessness of the dog-eared document, given its skillful use of bureaucratic language to deliver bad news. One eye-glazing, 76-word sentence probably can be summarized as follows: "We don't have the thermometers you'll need, so for now, use the ones you've got."

The document, dated Dec. 18, 1790, is an original draft of a "circular letter," an official memo that would have been hand-copied and sent to customs officers, historians said.

"In this circular letter, Hamilton attempts to provide customs officers with new tools to more efficiently do their jobs," said Kenneth Melson, acting director of ATF. Hamilton notes that he is sending a hydrometer -- used to determine the specific gravity or density of liquids -- to ports so that customs officers can determine the proof of imported beverages.

Hamilton says he intends to provide two hydrometers to every port; one to be used as a standard or check. "But it is not possible in the first instance to send both. Hence one only will accompany this letter," he writes.

In a postscript, he adds that he is also sending a "Tin Cylinder" to hold liquor while its alcohol content is being measured.

Archivists said the early history of the Hamilton circular is not known. But in the mid-1970s, an ATF spokesman and autograph collector -- Howard Criswell Jr. -- came across the letter in a catalog from an autograph dealer in New York City. He purchased it for about $100, intending to use it in an ATF bicentennial exhibit. Criswell, now 84, is retired and lives in Maryland.
The document remained in an ATF safe until it was rediscovered by ATF employees during a relocation of its headquarters building in 2005.

ATF officials said they had once planned to frame the letter, but were told that it would be damaged by exposure to light.

The National Archives said the document will become part of its permanent holdings and will be preserved in a locked, temperature and humidity-controlled stack area at its facility in College Park, Maryland.

Nixon's chosen cocktail and other things you didn't know about rum (The Japan Times)

* Captain Morgan was a real person. Sir Henry Morgan was a rather bloodthirsty 17th-century Welshman who blurred the line between privateer and pirate, plundering ships in the Caribbean. * Vice Admiral William Penn, whose son later founded Pennsylvania, was the first captain to make rum a daily ration on his ship. By the late 17th century, a sailor with England's Royal Navy received half a pint ...

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Grocery robbed of rum twice in one day (Trinidad Express)

TWO bottles of puncheon rum were the items of desire for two men, on separate occasions, last Friday. Ralph Ramlal was disenchanted he was unable to go on an excursion with his friends. So he walked into an MS Food City supermarket in Debe, picked up two bottles of the rum and walked out.

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Appleton Estate launches “Exclusive Edition Rum”

September 22, 2009; Kingston, Jamaica. Appleton Estate Jamaica Rum is introducing a new luxury rum that will only be available at the Appleton Estate Rum Tour. Appleton Estate Exclusive Edition will be available for sale at the Appleton Estate Rum Tour as of September 21, 2009.

Appleton Estate Exclusive is a luxurious blend of rums that were created to celebrate the terroir of the Nassau Valley where the Appleton Estate is located. It is presented in a proprietary bottle, whose design was inspired by Appleton Estate Jamaica Rum’s signature bottle, with a cork finish and is packaged in a beautiful wooden gift box. It will be sold for US$250.00.

According to Judy Schoenbein, General Manager of the Appleton Estate Rum Tour, Appleton Estate Exclusive Edition will make a wonderful addition to the Appleton Estate Rum Tour experience. “The Appleton Estate Exclusive Edition makes a wonderful addition to what we offer at the Appleton Estate Rum Tour. In addition to making a journey of discovery of the rich history and heritage that are our legacy and learning how we make our rums, visitors will now have a chance to take home something that is exclusive to the Appleton Rum Tour experience.

“There is nowhere else in the world that you can go and get a bottle of Appleton Estate Exclusive and this makes this product and a visit to the Appleton Estate truly unique and special.”

According to Master Blender Joy Spence, she carefully selected the rums that make up Appleton Estate Exclusive Edition for their unique qualities. “I chose the rums that make up this blend because they reflect the elements of terroir that are exclusive to the Appleton Estate. The Nassau Valley’s rich fertile soil and unique microclimate that features warm days, gentle afternoon showers and cool nights are the perfect conditions for growing sugar cane and tropically ageing rum.

“In addition, the pure water from the Estate’s natural spring; the varieties of sugar cane that we cultivate and our one-of-a-kind copper pot stills all contribute to the unique qualities and distinctive character of Appleton Estate Exclusive Edition. It is a rich, smooth full bodied rum and I would recommend that it be enjoyed neat or on the rocks.”

The Appleton Estate is located in the picturesque Nassau Valley in St. Elizabeth, Jamaica, “the Home of the Finest Rum in the World Since 1749”. The attraction offers guided tours of the artifacts that tell the over 250 year history of the Appleton Estate as well as a visit the distillery and one of the Company’s ageing warehouses.

Tasting Notes

Colour: Deep amber with red highlights that perfectly reflect the rich soil of the region.
Nose: Lots of oak and vanilla notes that are developed naturally during long years of ageing under tropical conditions.
Taste: The fruity sweetness that arises as a result of the varieties of sugar cane that are grown on the Estate perfectly balances the woodiness that is derived from ageing.
Finish: The finish is long and smooth.

Story of little girl buried in rum told over and over (The Daily Reflector)

In Beaufort's Old Burying Ground lie Union soldiers and Confederates, slaves and free men. In the cemetery is a British soldier buried upright and facing England and a grave marker dated 1756. But perhaps the most visited grave is not the oldest, nor one of the most heroic.

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Halewood launches white rum (Publican)

Halewood International is preparing to add a white rum to its Lamb's portfolio. Lamb's White is going to be trialled in the on-trade before Christmas with a view to rolling it out fully after Christmas.

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Whatever you do, don't call it Brazilian rum (Press of Atlantic City)

The caipirinha, made with cachaca, is a distilled sugar-cane syrup served by bartender Justin Gregory at Cuba Libre at the Tropicana in Atlantic City.

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Find pirate booty in rum treats (Fort Wayne Journal Gazette)

Avast, me hearties, Saturday is the day to grab your pet parrot and join me in singing a bawdy sea chantey, drinking a mug of grog and celebrate International Talk Like A Pirate Day.

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Cheers to day of rum (News Mail)

THE Bundaberg Rum bear came to life yesterday for more than 200 delegates at the Bundaberg Rum Distillery.

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Pioneering spirit turns cane to rum (North Queensland Register)

SINCE Kununurra farmer and operator of The Hoochery distiller Spike Dessert was left without access to locally produced molasses after the Ord River Sugar Mill closed in 2007, he decided to go it alone.

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Nectar and ambrosia and rum (Yale Daily News)

Like many Yale students, I spent this summer abroad, in Paris, taking a language class with the best people possible, collectively trying to enjoy the good life. A life without Dubra or Natty Ice, a life that included sunsets and drinking wine by the Seine, flaky, buttery croissants from the local boulangerie and beautiful clothes that were on sale during the July soldes. Alas, all good things ...

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Subsidies, tax breaks would benefit British rum producer (The Monterey County Herald)

WASHINGTON — Yo-ho-ho and a bottle of rum. With little fanfare, a deal is moving forward to direct billions in U.S. tax dollars to an unlikely beneficiary — the giant British liquor producer that makes Captain Morgan rum.

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Bacardi rum giant cancels fair amid economic woes (AP via Yahoo! Finance)

Rum giant Bacardi Ltd. is canceling a popular annual artisans' fair at its Puerto Rico distillery due to the global recession.

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'Cuban' rums, cigars not neccessarily the same as the real thing (New Orleans Times-Picayune)

Havana Club Cuban rum maestro Jose Navarro's taste buds sing when he sips Havana Club, the sweet spirit distilled in this farming town south of the capital. "It has to be Cuban," said Navarro, the oldest of the island's nine...

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ZAYA RUM TO “ELEVATE EVERYTHING” AT THE LAS VEGAS' BIG SMOKE

Los Angeles, CA–(August 12, 2009)- Today Zaya Rum enthusiastically announces its partnership with Cigar Aficionado for the publication’s 14th Annual Big Smoke festivities in New York City and Las Vegas.

The 2009 Big Smoke Las Vegas and Big Smoke NYC events will offer cigar lovers a chance to come together in an atmosphere full of good cigars, good food, good companionship, and now, a super premium Rum. Hailed as the world’s finest sipping rum, Zaya is a perfect complement to The Big Smoke celebrations. “We are extremely pleased to be presented alongside a variety of the finest cigars which will further illustrate Zaya Rum as an exceptional spirit among cigar aficionados worldwide,” says Bill Anderson, President of Infinium Spirits.

The Trinidadian bottled, limited production rum possesses a simple state of mind; focus on savoring every moment of life. As only a true cigar devotee would empathize, Zaya Rum believes in engaging in every positive opportunity presented and when taken, elevating those moments. The spirit’s versatile mixability factor increases its ability to elevate everything, even a simple carbonated beverage such as cola.

Cigar Aficionado Magazine’s 2009 Big Smoke Las Vegas weekend will take place Friday, November 13th through Sunday, November 15th at the famed Venetian Resort Hotel Casino. The New York City fête will be held on Tuesday, November 24th at the Marriot Marquis in the historic Times Square district. Tickets are available for $240/person on the Cigar Aficionado website at www.cigaraficionado.com.


About Zaya Rum
Zaya Rum, bottled in Trinidad, which is acknowledged as the epicenter of the world’s rum production has been presented with countless accolades worldwide. Including receiving the prestigious Gold Medal at the 2009 Ministry of Rum Tasting Competition and the coveted San Francisco World Spirits Competition Double Gold Award, bequeathed upon the brand in 2007.

INFINIUM Spirits was founded in 2005 by Wilson Daniels Ltd. Based in Southern California and focuses on developing distinctive brands in the premium and ultra premium sectors of the spirits industry. INFINIUM currently distributes Zaya Rum in California, New York, New Jersey and Florida and plan to expand to surrounding markets throughout 2009. The suggested retail price for the 80 proof, 750 ml bottle is approximately $34.99. For more information, visit www.infiniumspirits.com or contact Entertainment Fusion Group (EFG) at (310) 432-0020.

About Cigar Aficionado
The launch of Cigar Aficionado in 1992 was the result of a dream: to create the finest luxury lifestyle magazine for men who not only enjoy a good cigar, but know a thing or two about how to live well. The magazine would cover the world of cigars, but also address with equal passion the pursuits and interests of smart, savvy and discerning readers. For more information, visit www.cigaraficionado.com.

Melon balls in rum syrup (The Record and Herald News)

Per serving: 185 calories, 1 gram fat, 0.1 gram saturated fat, no cholesterol, 38 grams carbohydrates, 2 grams protein, 35 milligrams sodium, 3 grams fiber.

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Cannabis found in rum boxes (Oldham Chronicle)

BORDER officials have uncovered a plot to smuggle £62,000 worth of cannabis into the country through Manchester Airport.

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Get out the rum: Trailer Park Boys are opening the Atlantic Film Fest (The Coast)

Will these guys get past security? So we just received word that Trailer Park Boys Countdown to Liquor Day will open the 29th Atlantic Film Festival, which starts on September 17 and runs until the 26th. [ Subscribe to the comments on this story ]

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Czech tuzemák rum goes on sale in Canada (Radio Prague)

Forget Becherovka or even slivovice, it's Czech rum – tuzemák – which is the biggest selling spirit in this country. Despite its popularity here, however, the drink remains virtually unknown abroad. Now though, one south Bohemian distillery has started selling its product in North America and is hoping that Canadians will develop a taste for tuzemák as well. Earlier today, I spoke to Tomáš Petrů ...

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Hollywood rediscovers rum, music and the magic of Havana (Independent)

It was only a drab union room and it was over faster than you could pluck a paper umbrella from a rum cocktail. But on Wednesday night, Havana briefly embraced Hollywood once again. Bill Murray crooned "As Time Goes By" from the film Casablanca while actors James Caan, Benicio del Toro and Robert Duvall smilingly looked on.

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No marketing pullback for Malibu rum (Market Watch)

Pernod-Ricard is going full steam ahead with an ambitious, and expensive, new ad campaign for its Malibu flavored rum brand.

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Donald Link and Cork and Bottle host a rum dinner (New Orleans Times-Picayune)

Chef Donald Link teams up with Cork and Bottle for a rum dinner

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Expensive bottle of rum for Stellarton man (The News)

NEW?GLASGOW – It was a pricey lesson for a Stellarton man who stole a bottle of rum. Steven Alden MacKay, 23, pleaded guilty in New Glasgow provincial court on Monday to stealing a 40-ounce bottle of Captain Morgan from the Stellarton Liquor Store.

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Caprice bounces back from love-split to date Bacardi rum heir (Daily Mail)

Caprice bounces back from love-split to date Bacardi rum heir

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Cape Coral man jailed after allegedly stealing bottles of rum (The News-Press)

Two bottles of rum worth a total of $36 proved to be much more costly to a Cape Coral man.

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Shopper furious at rum decision (The Inverness Courier)

A STUNNED police officer was told he was not allowed to buy two bottles of rum, while doing the family shop in Tesco, because his teenage daughter was standing beside him at the till.

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Drink it: Skip the sugary mixes when strawberry season hits (Lansing State Journal)

When strawberry season hits, it's time to shelve those syrupy daiquiri mixes. For a terrific frozen strawberry daiquiri, combine 1 cup whole fresh strawberries, 1/2 cup ice cubes, 1 tablespoon lime juice, 1 to 2 tablespoons honey, a pinch of salt and rum to taste. Blend until smooth, then chill out. If you're watching your calories, try this recipe for a Strawberry Cheesecake cocktail from ...

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Sips & Suds: Navy Grog (The Kansas City Star)

This classic comes to us from Don the Beachcomber. It's an example of the punch-style tiki drinks popular during the Polynesian heyday of the 1940s and '50s. Its ice-cone straw is an example of the sort of novelty garnish that was standard at tiki bars. Don called for white grapefruit juice. Demerara rum is a dark, smoky rum from Guyana. MAKE AHEAD: The ice cone used to serve the drink must be ...

For the complete story, click HERE.

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1,000 bottles of rum _ 250 on shelves in den (KATC 3 Lafayette)

NEW ORLEANS -- When Steve Remsberg renovated his two-story colonial home after Hurricane Katrina, he removed some interior walls to create an open floor plan, with kitchen, dining area...

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35 Shots of Rum, Claire Denis, 100 mins, (12A) (Independent)

French director Claire Denis has a reputation for difficulty – at least, for making wayward, elliptical films that take the circuitous route to get under your skin.

For the complete story, click HERE.

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Hospice Cup of Rum Tasting Event (The Capital)

Celebrate summer, sailing and sipping rum with Hospice Cup, Inc. on Tuesday, July 21, from 6-8 p.m. at the Annapolis Maritime Museum. Enjoy a rum tasting featuring three premium rums: Baroca Silver, Sailor Jerry Spiced and Pussers British Navy Rum, courtesy of Bay Ridge Wine & Spirits.

For the complete story, click HERE.

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Please visit us at The Rum Shop for all your rum-related needs, including purchasing rum on-line, rum recipes, rum tasting notes, rum event information and rum consulting services.

Rum classifications - a complete list, part 3

As part of our rum consulting practice, we are frequently asked by our clients about the different types of rum available in the world. Most of them are only aware of differences based on color and are very surprised to learn about all the variables that can affect how a rum tastes. Following is a brief summary of the different types of rum, along with explanations that we hope will help you understand the complexity and diversity in the rum industry. These categories are not mutually exclusive (i.e., you can have a Pot Stilled, Naval Style, Aged rum).

The previous blog focused on classifications of rum based on fermentation method, it is now time to talk about how rum is classified based on the distillation method employed.

Rum types based on distillation method:

Pot Still: These are the earliest distillation devices (also used in the production of Brandy and Scotch). A basic pot still consists of three parts: the kettle, where the liquid mixture is boiled, the condenser, which cools down the vapors coming from the kettle, and the gooseneck, which connects the kettle to the condenser. The liquid obtained from this type of distillation is also known as “single distillate,” since it is processed through the still only once. Typically this liquid is processed a second time, thus producing a “double distillate” which is cleaner and stronger than the single distillate. Several distilleries have taken this a step further by running the distillate a third, even a fourth time through the still, obtaining a cleaner, stronger, more rectified spirit at the end of each run. Because the amount of liquid that can be distilled at one time with a pot still is limited to the size of the kettle, distillers employing this method must perform their work batch by batch, which is a very labor intensive process (the kettle must be cleaned in between batches).

Column Still: The continuous distillation system was created in an attempt to make the distillation process more consistent. It also reduced the amount of work required to process each batch, thus allowing for higher volumes of alcohol to be produced. A distillation column is constructed much like a vertical maze, made up of a number of horizontal trays placed at different levels throughout the column. Here the fermented liquid mixture is introduced into the column at its highest level while steam is introduced at its lowest level. As the liquid makes its way down the column, it is heated by the surrounding steam, and the alcohol in the mix is vaporized. Once it reaches the bottom of the column, the “wash” contains no alcohol and is removed through a release valve. The saturated steam is collected from the top of the column and is then cooled down, allowing it to condense. Depending on the type of alcohol desired, column still operators will employ several columns, each one feeding the next, each one producing a cleaner, stronger, more "rectified" spirit.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Rum classifications - a complete list, part 2

As part of our rum consulting practice, we are frequently asked by our clients about the different types of rum available in the world. Most of them are only aware of differences based on color and are very surprised to learn about all the variables that can affect how a rum tastes. Following is a brief summary of the different types of rum, along with explanations that we hope will help you understand the complexity and diversity in the rum industry. These categories are not mutually exclusive (i.e., you can have a Pot Stilled, Naval Style, Aged rum).

The previous blog focused on classifications of rum based on raw material, it is now time to talk about how rum is classified based on the fermentation method employed in the conversion of sugar to alcohol.

Rum types based on fermentation method

Natural Fermentation: Natural fermentation is similar to the process used in the beer industry to make Lambic-style beer. Distilleries rely on wild, naturally occurring yeast, present in the air and in the cane juice to convert the sugars (sucrose) in the mash into alcohol. Natural fermentation takes place in open containers to maximize the exposure of the mash to the air. This type of fermentation, depending on the size of the vat, can take from one to two weeks, and the results are not always 100% duplicable.

Controlled Fermentation (batch): In this method, a particular strain of yeast, which is usually guarded as one of the distillery’s most valuable assets, is introduced into the mash and allowed to perform its job. To reduce the risk of natural fermentation from occurring, the controlled yeast is first mixed with a small batch of the mash, in some cases just a couple of ounces. Next, the yeast is allowed to multiply and reach a predetermined concentration. This starter is mixed with a larger amount of liquid, around a gallon, from the mash. This process is repeated two or three times until a large amount of highly concentrated starter is achieved, which is then added into the large fermentation tanks. Controlled fermentation done in this way usually takes only two to three days and the results are very predictable and reproducible.

Controlled Fermentation (continuous): One of the latest trends in the world of fermentation is that of fermenting in a continuous process rather than in batches. As the name implies, this method consists of a main fermentation tank that continuously receives a stream of diluted molasses. While the influx of molasses keeps the yeast thriving in the medium, an equal amount of liquid is extracted from a different place in the fermentation tank, already “digested” and ready to be distilled. While the concept of continuous fermentation is relatively new to the rum industry, it is not so in other fields, such as the medical industry. An early continuous process was a vinegar generator in which acetobacter attached to wood shavings inside a container with one opening on top and another one at the bottom. Trickling a sugar solution down through the container packed with the wood shavings produced vinegar. The acetic acid discourages contamination at conditions where the acetobacter thrive.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Rum classifications - a complete list

As part of our rum consulting practice, we are frequently asked by our clients about the different types of rum available in the world. Most of them are only aware of differences based on color and are very surprised to learn about all the variables that can affect how a rum tastes. Following is a brief summary of the different types of rum, along with explanations that we hope will help you understand the complexity and diversity in the rum industry. These categories are not mutually exclusive (i.e., you can have a Pot Stilled, Naval Style, Aged rum).

Following is a list of all the classifications we have identified and cataloged. This post will focus on the first category, leaving the rest for subsequent blog entries.

• Classifications of rum based on raw material
• Classifications of rum based on fermentation method
• Classifications of rum based on distillation method
• Classifications of rum based on age
• Classifications of rum based on blending technique
• Classifications of rum based on style
• Classifications of rum based on added flavors
• Classifications of rum based on alcohol strength
• Classifications of rum based on color
• Classifications of rum based on marketing hype
• Summary
• References

Rum types based on raw material used:

Sugarcane Juice: many French rums (rhums) are made from 100% sugarcane juice, which is then fermented, distilled and aged. These rums tend to contain a high level of floral/herbal aromas and clearly differentiated from molasses-based rums. In French-speaking rum-producing countries, rums made from sugarcane juice are known as "Rhum Agricole," to differentiate them from "Rhum Industriel," which is made from molasses.

Molasses: when sugar processing plants extract sugar from the sugarcane juice, they boil the juice until crystals start to form, leaving behind a thick liquid known as molasses. Depending on how long they boil the juice and how much sugar they take out, one is left behind with Grade A Molasses (highest quality - highest percentage of fermentable sugar left), Grade B Molasses (slightly lower quality than Grade A), Grade C Molasses, Grade D Molasses and, finally, Black Strap Molasses (lower quality). The better rums in the market are made using higher quality molasses because they container a higher percentage of fermentable sugars and a lower percentage of chemicals (used to extract sugar crystals) that can interfere with yeast during the fermentation of the molasses.

Other: a couple of distilleries (in Eastern Europe, possibly elsewhere) have distilled alcohol from fermented sugar beet extracts and have attempted to sell the resulting alcohol as Rum. Fortunately they have faced opposition from larger markets and have not been able to export the product as such. Rum is made exclusively from sugarcane or its byproducts, anyone telling you otherwise is lying to you.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Book Review: "CUBA The Legend Of Rum" by Anistatia Miller et al.

This book takes the reader on a journey that begins with the arrival of Columbus to the New World, including insightful background information about Marco Polo and the influential role he played in motivating Columbus (and his financial supporters) to find the mythical Cipango.

The entire first chapter is devoted to the introduction of the sugarcane, the interaction of the European conquistadores with the local Indians and, the economic importance of sugar.

The second chapter discusses the influence of Spanish and other European distillation traditions in the establishment of the foundation of Cuban rum.

Chapter Three is dedicated to the craft of Cuban rum, with special emphasis placed on the role played by the Master Blender (Maestro Ronero) and the style itself, which differentiates rums from Cuba from those from other countries around the world.

The remaining four chapters are a combination of tasting techniques, first person accounts and descriptions of different Havana Club products, classic cocktail recipes and important historical events and/or figures which have elevated the global image of Cuban rum.

Overall this book is well-researched and presented. Serious rum enthusiasts should definitely read it to fill a gap which may otherwise go unattended, as not many books have been written about rum from this very specific Cuban perspective.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Book Review: Caribbean Rum – A Social and Economic History

Caribbean Rum – A Social and Economic History
By Frederick H. Smith

Over the past couple of decades I have read and studied most rum books available in the market. I can honestly say that this is the first book in a very long time to contribute new knowledge to the industry. Rather than following the true-and-tried formula of including a bit of history, overview of some rum companies and their products and offering a plethora of rum cocktail recipes, this book focuses exclusively on the social and economic impact of rum, from the slave plantations to modern society.

I was impressed by the level of research performed by the author to document the stress-relieving effect of rum on slaves (their owners would often make rum available and would encourage them to drink it in order to give them frequent escapes from reality), the ratios of rum production to rum consumptions per country in the Caribbean through the years, the social acceptance of drunkenness and its relationship to violence, etc.

Another area of the book that I was very impressed by, is the section devoted to describing the emergence of the rum economy, the threat it posed on European alcohol industries and the subsequent legislations that were put in place in an attempt to control the proliferation of rum.

All in all, this book is full of interesting facts and tables, all pearls of information for the true rum aficionado. Those seeking colorful pictures of ornate cocktails with palm trees on the background will be disappointed, but then again, there is a plethora of books to satisfy those consumers. This book is well researched, well written and I’m certain will be quoted by many future works on rum.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Book Review: Moonshine!

Moonshine: Recipes * Tall Tales * Drinking Songs * Historical Stuff * Knee-Slappers *How to Make It * How to Drink It * Pleasin' the Law * Recoverin' the Next Day

by Matthew Rowley

An extremely engaging book about an excellent subject! Behind each page a new jewel: be it an anecdote, a recipe, a quote, an illustration or a fact, each and every page was worth reading. Most books about fermentation and/or distillation fall short in one area or another: some lack technical information, others lack historical facts; this book has it all and is written in a very clean and concise manner. If you are interested in makin’ your own and only want to buy one book, this is it! Here is a list of the chapters to give you an idea:

Chapter 1: A Wet Goods Primer
Chapter 2: A Long And Storied History
Chapter 3: Moonshine Today
Chapter 4: Mashing And Fermenting
Chapter 5: Stills And How To Build One
Chapter 6: Distilling
Chapter 7: Recipes

To top it all, the book is attractive enough to make it a coffee table item, where I’m sure it will be the subject of many conversations.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Rum: Gate Of The Imagination

“Traveling is like flirting with life.
It's like saying, ‘I would stay and love you,

but I have to go; this is my station.’”
-Lisa St. Aubin de Terán

Traveling to the Caribbean always brings a few days of sheer pleasure into my mind. No amount of airport delays or missed connections will ever make me give up visiting the islands. As the trips approach their end, however, I'm always filled with sadness, since I know that a return home is imminent. Perhaps that is why I enjoy bringing back so many rum bottles with me: it is as if each bottle holds a memory, an image, a dream of living in the tropics, and every time I drink from that bottle, part of me is magically transported back.

I like drinking other spirits, Tequila for instance, but they never have the same effect on me: I rather be surrounded by sugarcane fields and palm trees than by blue agaves!

Following are some of my fondest memory from the Caribbean:

• Drinking "Corn and Oil" and eating fried flying fish in Barbados after a long walk on the beach. Corn 'n Oil is a cocktail made with Falernum (an alcoholic symple syrup with some spices) and rum, very tasty but also very sweet!
• Drinking "Dirty Bananas" at the Half Moon Villa in Montego Bay, Jamaica. Dirty Bananas are very similar to banana milkshakes but with rum and coffee and/or chocolate liqueur.
• Drinking a Lime Daiquiri made with Brinley Gold Lime Rum at the Brinley Bar and Shop in St. Kitts.
• Sipping Seventh Heaven or Bois Bande-infused rums at the St. Lucia Distillers visitor's center, a heavenly reward after spending time in Soufriere.

What are your most pleasant rum memories? Where does your mind wander when it needs a break?

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Book review: Handbook of Sugar Refining

Handbook of Sugar Refining

A Manual for the Design and Operation of Sugar Refining Facilities

Edited by Chung Chi Chou

As a rum consultant, I’m always looking for ways to increase my knowledge about all aspects of the magical journey that starts with sugarcane and ends with rum. This book has provided me with answers to many of my questions, for which I am grateful. This handbook is comprised of almost 750 pages of detailed technical descriptions, charts and diagrams. I strongly recommend it to anyone seeking a better understanding of the sugar industry or, in my case, of the molasses-to-rum connection that is driven by it.

The section covering the measurement of iodine and molasses numbers and the carbon pore size distribution over time was particularly insightful. I wonder if any rum distillers have read this book and have found it as useful as I have?

Have you read any interesting rum books lately?

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Book review: The Rum 1000

I was very excited when I received my copy of Ray Foley's "The Rum 1000," especially since it had been a while since I had last reviewed a rum book.

The book is organized into five chapters:

Chapter one: 75 rum facts

Chapter two: 700 rum cocktails

Chapter three: 50 food recipes using rum

Chapter four: 75 rum producers and

Chapter five: 100 rum websites

Adding all the above you get the "1000" referred to in the book's title. While I was pleased with the cocktail and food recipes, all other chapters left me a bit disappointed, especially chapter one, as many of the facts are wrong and others are misleading. A few examples:

• "Most, but not all, rums come from Puerto Rico and the West Indies"
• "Premium rums are made from small batches of aged and gently distilled rum"
• "Other rums are aged in stainless steel tanks"
• "Ron Añejo means a rum that has been significantly aged"
  

I believe that Mr. Foley could have avoided some of the confusion by elaborating on each fact, rather than simply stating it in a brief sentence, especially the ones dealing with controversial topics, such as aging (for the record, storage in stainless steel containers is NOT aging).

Another suggestion for the second edition -and I do hope there will be one, as the world needs more books about this wonderful spirit- is to maintain the lists of rum distillers and rum websites on-line, and provide a link to these lists on the book, this way the content can be dynamically updated to allow it to reflect the changing times.

I recommend this book to those looking to enhance their libraries with a collection of food and drink recipes. Serious rum enthusiasts looking for more -and more accurate- rum facts, however, will be disappointed.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.

Why is the Rum Gone? - Remix

This is one of the better remixes I've seen based on the movie. I hope you enjoy it! -Luis

Rum Tasting Techniques: An Organoleptic Assessment of Panamanian Rums

Enjoying a rum is about more than drinking it in a cocktail, it is about getting to know it and learning to unfold its many layers.

The first thing you need to know is how to smell: different glasses offer different “sweet spots,” so always use the same glass for your tasting sessions; get to know the glass so the glass can help you know the rum (in a future article we’ll discuss advanced glassware selection for specific rums).

Once you have the rum inside the glass, open your mouth slightly and breathe in the rum’s aroma through your nose and mouth. This technique helps reduce the “burn” and allows you to detect subtle hints and undertones not easily perceived otherwise (to test this, try inhaling the rum first with your mouth closed, then again breathing in through both the nose and mouth).

The second thing you need to know is how to taste: to fully uncover all the nuances of a rum, you should try to reduce its strength to about 40-Proof (20% alcohol by volume), which typically involves mixing the rum with an equal part of water. Compare the aroma and taste of the same rum diluted and undiluted to see the difference.

Here are my tasting notes for the Cortez and Abuelo rum product lines from Panama. Use them as a starting point as you come up with your own interpretations.

Ron Cortez Blanco “Light Dry” (75-Proof): True to its name, this rum is crystal clear and has a very attractive shimmer. The aroma is very straightforward, with elements that are both fruity and sweet. The body is light and silky, the taste is reminiscent of that of a light sugarcane syrup: naturally sweet and hopelessly refreshing. While this is a well-crafted white rum that could be enjoyed on the rocks, its body, aroma and taste make it a versatile mixer which deserves a place in all Panamanian bars.

Ron Cortez Oro “Dark Dry” (80-Proof): This rum’s light amber color suggests aging and, with it, a peek into the marvelous world of oak. The aroma is robust, with fruity, woody and nutty components. The body is light and smooth, the taste is like that of a young brandy, the aftertaste is clean and sweet with a hint of caramel. When compared to the Cortez Blanco, it is abundantly clear what the impact of time –and the hand of a Master Blender- can be on a rum. Perfect on the rocks and with carbonated mixers.

Ron Cortez Añejo 3 Años (75-Proof): This rum has a medium dark amber color with copper undertones. Whereas in the previous two products the fruitiness and sweetness are the primary elements of the nose, this rum’s aroma is predominantly oaky, followed by dry fruit and ending with light vanilla. The body is medium-light and silky smooth. In the palate it is not as sweet as the aroma suggests, yet it is every bit as oaky. As a result of barrel aging, tannins are high, as is the “nutty” component of the rum. This rum can be enjoyed neat in a snifter, on the rocks or as a mixer in light cocktails.

Ron Abuelo Añejo Reserva Especial (75-Proof): This rum has an inviting iridescent light amber glow with tints of orange and copper. The aroma is complex and is comprised of several layers. First is the sweet scent of vanilla, followed quickly by the smell of wet oak and finished by hints of sweet fruits and honey. In the palate it opens up nicely and smoothly, revealing a light-bodied yet naturally flavorful rum. The taste buds first capture a light sweetness and then the vanilla-laden presence of the oak. Both of these tastes combine seamlessly and linger for a few seconds after swallowing. The oak aftertaste is very enjoyable and inviting.

Ron Abuelo Añejo 7 Años Reserva Especial (80-Proof): This rum has a dark amber color with reddish hues. The aroma is that of an old aging warehouse full of rum-soaked oak barrels: fruity, spicy and –of course- oaky, expressed as wet wood, light vanilla and toasted nuts. In the palate this rum smoothly unfolds to confirm all the elements suggested by the aroma, making this a perfectly balanced spirit. The aftertaste is refined and thought evoking. This rum deserves to be enjoyed neat in a cognac snifter, while sitting in a quiet place, shared with only the best company.

Luis Ayala is an author and rum consultant with Rum Runner Press, Inc. To learn more about rum, please visit http://www.rumshop.net/ or http://www.rumuniversity.com/.