If there’s one story that’s consistently provided fodder for my ramblings here, it would be Lost Spirits. Their primary claim to fame is a hyper-speed distilled-spirit aging process, the brainchild of mad scientist Bryan Davis. A quick check shows that I’ve done two dozen posts here about Lost Spirits, reaching back to some of my earliest writing. I was thrilled to be the first source to write about the THEA One aging reactor, which has received the attention of the biggest spirits industry players and been covered by Wired, CBS, and other mainstream outlets.
If there’s one thing I’ve learned from following Bryan’s story is to expect the unexpected, with frequent twists in the narrative. First, the release of three high-octane rums — Navy Style, Polynesian Inspired, and Cuban Inspired–which grabbed the rum enthusiast market’s attention due to their high powered, intense flavors. Next was the company’s announcement that they would begin licensing their aging process to other distilleries. The technology is embodied in a “reactor” that takes in freshly made spirit and wood and exposes them to heat and intense light; it’s a patented process that results in the claimed net effect of twenty years of barrel aging within a week’s time. Naturally, this put Lost Spirits in the crosshairs of the big, multinational spirits producers as well as upstart distilleries looking for an edge.
Continue reading “Back to Cali – Lost Spirits Resets, Releases an Islay Abomination & More!”
A welcome outcome from the now decade-long focus on authentic craft cocktails is that many obscure ingredients from dusty cocktail books are now available on store shelves and backbars. American spirits importer Haus Alpenz has been particularly instrumental in reviving obscure ingredients, including Batavia Arrack Van Oosten, an older sibling to Caribbean rum. However, in the decade since its release, the Van Oosten’s unusual, raw funkiness hasn’t led to its widespread adoption. Thus, I was recently surprised to see another importer bring a second Batavia Arrack into the U.S. Having tasted and used this new expression from By the Dutch, it’s a very different animal and worth a fresh look. Before jumping to tasting notes and recipes, let’s dig in to a bit of Batavia Arrack history to set the stage.
Continue reading “A New Batavia Arrack from By the Dutch – Not What You’d Expect”
Rum and fire. They go together like peanut butter and chocolate, or burgers and fries. But I’m here to tell you to stop lighting your rum on fire. Sure, if it’s tasteless Puerto Rican 151 proof rum, go ahead. The less high proof vodka-in-disguise, the better. Just don’t expect setting your rum ablaze to make an awesome chalice of fire, practically a legal requirement for any volcano bowl at a decent Tiki bar.
Continue reading “Stop Setting Your Rum on Fire! Tiki Fire Explained”
Think for a moment about your vehicle. Or if you don’t drive, picture the nicest car you’ve ever been in. What would you answer to someone who asked what it kind of car it was? Odds are you wouldn’t answer “Red” or “Purple.” It’s also a safe bet you wouldn’t reply, “An aluminum frame, two door, four cylinder front-mounted-engine car.” And as oddly specific as that sounds, it still may not convey what it is – after all, you might be talking about a Mini Cooper or a compact pickup truck.
Even specifying a brand doesn’t help. Simply by naming Chevrolet or BMW, you could be referring to a super sporty race car like a Corvette, or a sport utility. We’re used to using all sorts of categories for vehicles (color, manufacturer, size, country of origin, intended use), and we instinctively use the right category to describe the situation at hand. When watching for our Uber to arrive, we care more about the color– not whether it was made in Japan versus Brazil. But when it’s time to register that vehicle, the make and model are paramount.
What does all this have to do with spirits? Well, the world of rum shares many close similarities to the vehicle classifications above: The community instinctively talks about “white,” “Jamaican,” “column stilled,” “English style,” and “overproof” rums. We instinctively understand and use many different rum classification systems, although we may not overtly think of them as such.
The problem with these long-standing rum designations is that we lump vastly different spirits into ill-defined and often flat out meaningless categories – they convey little or no useful information. That in turns leads to broad misunderstandings about rum, which holds it back from greater acceptance in the world of distilled spirits. Rum is a noble spirit, on par with the finest Scotch whisky, Cognac, or Bourbon. But pervasive talk about “silver rum,” for example, makes that acceptance by a wider audience much more difficult.
Continue reading “Categorically Flawed – How Rum’s Classifications Hold It Back”
With two more months in the rearview mirror, it’s time for another methodic scan of the TTB site for new rum releases–or more accurately, TTB approvals for new releases. The list at the end of this post contains my curated picks for new rums with a good chance of appearing on U.S. shelves and in your local watering holes later in 2016. I’ve previously written about searching the TTB site for recent label approvals; if you’re not familiar with the TTB and/or the approval process, that post is a good place to start before diving in here.
Continue reading “Stalking the TTB: Upcoming U.S. rum releases from Mount Gay, Appleton, Samaroli, and more! July and August 2016”
To the uninitiated, a spirits festival, especially one focused on rum, might seem like an exercise in debauchery with faux pirates swinging from the chandeliers. As appealing as that may sound to some, a well-run rum event like California Rum Festival dispenses with the antics and serve two important purposes. First are the stated goals of educating consumers, those within the bar industry as well as enthusiasts. Educational seminars provide in-depth information on rum-related topics, and brands pour their products for attendees to taste a wide variety of rums. The second, unstated purpose of rum festivals is a rum family reunion. Thanks to the Internet and social communities on Facebook, producers, influencers, and enthusiasts from all over the globe have the chance to talk rum nearly 24/7. But rum festivals are where large groups of the family get together for a few days to really wonk out.
Continue reading “California Rum Festival 2016 in Pictures”
A recent article in Harper’s, The Rise of Rum Part 2: Reaching new sugar highs, has been making the rounds in the rum community, and not in a favorable way. While purporting to educate, promote and document rum’s recent rise in popularity, it actually does quite the opposite, with inane, and misleading passages like this:
Rum is sugar-based so it is more of an upper rather than downer. It’s suited to late night bars and rum-based cocktails like mojitos and daiquiris….
Rum has a broad appeal because its ingredients are sugar cane and molasses,” he explained. “I’ve noticed that the younger generation like a lot of sweetness in their drinks”
It’s not stuffy like cognac, overly traditional like whisky, depressing like gin, or superficial like vodka. It’s made of sunshine.
No, to be quite honest, rum is made from fermented sugar, and so is every other distilled spirit. Surprised? Read on.
Continue reading “Rum is made from Sugar – And so are Bourbon, Cognac, Vodka and Tequila”
It’s Wednesday, July 20th, the first full day of Tales of the Cocktail 2016. The line outside of the Orleans room at the Hotel Monteleone had started queuing at least thirty minutes earlier, for a highly anticipated event that was scheduled to start soon: The official public unveiling of Plantation’s new O.F.T.D. Overproof rum.
Arriving early, I secure a spot not far from the head of the line. Shortly, Guillaume Lamy, Vice President of Cognac Ferrand and Plantation Rum, pops out of the room where preparations are still underway. We chat briefly and he mentions that just five days earlier, the half-pallet of O.F.T.D. now on-site in New Orleans was sitting in a warehouse on the East Coast, awaiting the U.S. government’s approval for importing–always an uncertain process. Talk about cutting it close!
Continue reading “Plantation O.F.T.D. Overproof Launch Party in Pictures”
The powers that be (whoever they are—curiously, no one ever seems to know) have decreed that July 19th of each year is National Daiquiri Day. Of course, in my book, every day is Daiquiri Day. I’d live life in a perpetual state of #DTO if I could get away with it.
Their name practically synonymous with daiquiris, Bacardi flew in top bartenders from around the country to make distinctive daiquiris at five bars around New Orleans for National Daiquiri Day, which conveniently enough landed during Tales of the Cocktail 2016. I personally am partial to a dry, expertly crafted Hemingway daiquiri (also a Mrs. Wonk go-to, over pebble ice if you’ve got it), but I also enjoy seeing what creative bartenders can do, starting from the classic daiquiri’s basic trio of rum, lime, and sugar.
Continue reading “Inside Bacardi’s National Daiquiri Day Bar Crawl at Tales of the Cocktail 2016”
Mrs. Wonk, ever-perceptive as she is, spotted it first. We’d just taken our seats at the bar at Beachbum Berry’s Latitude 29, and I was already engrossed in the cocktail list. Pointing to the backbar, she exclaims, “Isn’t that the new Plantation rum you’ve been talking about?” Indeed it was! The new Plantation O.F.T.D., which outside of a small handful of very select people had never been seen before. In the months leading up to the Tales of the Cocktail 2016, Plantation had been teasing a new, high-profile rum release to be unveiled at a special event. Yet here it was, on the Latitude 29 backbar, nestled inconspicuously amongst the other rums.
I asked the bartender if I could hold the bottle. While I’d known vague details about a replacement for Plantation’s Original Dark Overproof for several months, it was only a few weeks earlier that I’d spotted the TTB label approval, full of details about the forthcoming release. Knowing a big launch was planned, I opted to not include it in my most recent rum label approval roundup, but did give a few big hints and nudges, if you were paying attention.
Continue reading “OMG! O.F.T.D. and Other Rummy Happenings at Tales of the Cocktail 2016”