Visitors to Maison Ferrand in France’s Cognac region are usually astonished to come face-to-face with a polished wooden egg, easily big enough to hold a full-sized adult. Now, if you’re old enough to recall the 1970s sitcom staple Mork & Mindy, you know that Mork (Robin Williams) arrived on earth nestled within a giant white egg. However, Ferrand’s wooden egg holds something very different, and it’s not alone. A few kilometers up the road, another egg greets visitor in the lobby of Tonnellerie Taransaud, one of the many cooperages – tonnelleries –operating in the region.
Early in my Tiki education, which at that point was primarily Beachbum Berry’s Sippin’ Safari and a scattering of blog posts, I learned a mantra: Always fresh squeeze your juice! It’s not so hard with lemons, limes, and oranges, but pineapples are always a challenge. They’re cumbersome and not easily juiced with normal kitchen gadgets. Even after a budget centripetal juicer appeared, juicing pineapples was still something I sought to avoid – the juice was too frothy and the yield too low. It always felt like I was forsaking too much product in the wet, pulpy remains.
Here at Casa Cocktail Wonk, we prefer to go off the beaten path, demystifying complex topics and bringing daylight to the shadowy areas of spirits knowledge. A particular favorite is disabusing people of the “rum has no rules” misperception. Just like Bourbon, Scotch whisky, and Cognac have well-defined regulations protecting them from imposters masquerading as the real deal, the cane spirits world has similar protections.
In recent years I’ve vociferously advocated for the purity and sanctity of the classic 1944 Mai Tai. This Victor (“Trader Vic”) Bergeron concoction is arguably the king of all Tiki drinks. Unfortunately, for some misguided souls, the Mai Tai is a catch-all term for whatever random collection of fruit juices, rums, and syrups are on hand behind the bar—rendering this classic one of the most abused cocktail recipes of all time. There’s no pineapple juice in a classic Mai Tai, folks!
However, it’s totally fair game to modernize a Tiki classic and name it something different. The modern Tiki world is full of innovators such as Jason Alexander, Daniel “Doc” Parks, and Justin Wojslaw, who day in and day out push Tiki’s boundaries while retaining respect for the classics. While I don’t put myself in their league, I do occasionally have a decent idea that ends up good enough to share here.
Recently I’ve had the opportunity to try out a good selection of extremely high ester rums. From unaged Hampden Estate DOK at 85 percent ABV, to Long Pond TECC, Savanna HERR, and several others, I’ve tasted enough samples to seriously contemplate the extremely high ester rum world.
As much as anybody else, I once craved the high ester experience, plotting the day I’d have my own sample of Hampden’s DOK at home, available at a moment’s notice. Today, I’m thrilled to have two very different DOK expressions in my rum library. Yes, I’m unabashedly a high hogo Jamaican rum dunderhead.
When Maison Ferrand (parent company of Plantation Rum) purchased the Barbados-based West Indies Rum Distillery in 2017, it came with a bonus: One-third ownership of Jamaica’s Long Pond and Clarendon distilleries. While master blender Alexandre Gabriel is no stranger to Jamaican rums – witness Plantation’s Jamaican vintage rums and blends like O.F.T.D. Overproof–in the past year he’s ventured deeply down the Jamaican rabbit hole. The first visible sign just hit the wires today with Plantation Xaymaca Special Dry announcement – a 100 percent pot still, blended rum from the two aforementioned distilleries.