In April 2103 my wife Carrie and I visited Barbados for the first time. A few months earlier we’d won the bidding for a week’s stay at a home in Barbados after remembering that Barbados is considered the birthplace of rum. It went without saying that we planned to visit every distillery on the island, but the story of St. Nicholas Abbey made it the obvious first stop.
The Abbey has a long and storied history going back to 1658, which I won’t attempt to replicate here as it’s well documented elsewhere. What you need to know is that the Abbey was a fully functioning plantation and distillery, growing its own sugar and doing nearly everything else in-house. The owner’s mansion on the property is enormous, beautifully maintained, and would be worth a visit even if there wasn’t rum involved. At some point in the late 1900s you could visit the house as a heritage attraction, but the Abbey was no longer a functioning plantation after 1947.
A nice, easily readable post for folks curious about whiskey over on DrinkSpirits this morning. It talks about barrel aging of whiskeys, the difference between Scotch and Bourbon aging, and how environment matters more than the number years in a barrel. Plus, empirical proof! The Buffalo Trace folks aged the same distillate for an identical length of time in three different locations in their aging warehouse, and got very different results which you can buy and taste for yourself.
Bourbon (i.e American whiskey) must be aged in new charred oak barrels, whereas Scotch is aged in previously used barrels, often bourbon barrels. Yes, we Americans ship a lot of our used barrels overseas for use in aging other spirits.
Bourbon usually reaches optimal flavor somewhere around 8 years, whereas Scotch takes several years longer.
Kentucky has much wider temperature variation than Scotland. Bigger temperature swings mean the whiskey expands/contracts more, thus passing through the wood in the barrel more.
Just because it’s aged longer doesn’t mean it’s better. You can over-age.
As you can imagine, the same environmental considerations apply to rum, which ages in a very hot Caribbean environment.
When I first fell down the Tiki rabbit hole, working my way through Beachbum Berry’s Sippin’ Safari, I realized how little I knew about rums. Demerara, Jamaican, Lemon Hart, Virgin Island, Trinidad, Wray and Nephew… So many names and styles to keep track of and start acquiring! Since then my rum collection’s grown far beyond the space I set aside when designing my home bar.
By this point I’ve made enough Tiki recipes to have a good sense of what I keep coming back to over and over in my Tiki drinks. These are the bottles that I always have a backup bottle or two in reserve. Most of these rums aren’t traditionally considered “sipping” rums, so just because a superb rum like Mount Gay X0 isn’t on this list doesn’t mean I don’t consider enjoy it.
This list isn’t intended to be comprehensive and cover every rum style used in Tiki. The list is also constrained by brands available to me in the United States, which is often much different than what’s available elsewhere, especially with the more boutique brands.
“I”m sorry too report that Mosaiq, the Lemon Hart brand owner, has decided not to bottle any more Lemon Hart 151 until at least the middle of 2015. I wish I had the opportunity to buy more and offered to buy 5,000 cases but was turned down. Planning is everything. I’m working on obtaining another overproof rum that will work in many of the cocktails you love.”
A dark, Demerara style rum from Guyana, Lemon Hart 151 is one of canonical Tiki drink ingredients, used in drinks like the Zombie. I’ve not been able to find any details beyond this, but if you’re running low, now might be a good time to stock up.
I do recall that the Peace Arch US/Canada border crossing had Lemon Hart, so if you’re coming back into the US from Canada soon, there may be opportunities there.
I’ll update this as I learn more. [[Well, four years later, this didn’t happen. 🙂 ]]
The Hampden Negroni (yeah yeah, I did this one over ice)
Next week (June 2-8, 2014) is National Negroni Week, but being impatient, I’m sharing my favorite Negroni variation now. The Negroni is a very common and simple cocktail pattern, but one that offers a near infinite variety of combinations of ingredients that sing together. To quickly recap:
The Seattle area hasn’t had a true authentic full-time Tiki bar for several years, despite being the location of the first franchised Trader Vics in the 1940s. There was a Trader Vic’s in Bellevue a few years back but they shuttered after a few years. Hula Hula positions themselves as Polynesian, but they’re far from well-crafted Tiki. Rumba specializes in all sorts of rum drinks and does Tiki well, but Tiki isn’t their focus. Portland is known for its Tiki Kon gathering and the Hale Pele bar is well respected in the Tiki world. But if you’re looking for full time, petal-to-the-metal Tiki in the Pacific Northwest, the Tacoma Cabana is your destination.
UPDATE: As of 2018, the Tiki heart of the Cabana now lives at Devil’s Reef.