Eastside Distilling Below Deck Silver Rum

The day after the Iron TikiTender competition at TikiKon 2014, Mrs. Cocktail Wonk and I had an afternoon to spend in Portland. We made the requisite trip to Pok Pok for amazing Thai food, and the rest of the afternoon was spent at the Pearl Specialty Market and Spirits, as well as several distilleries. Portland has become a hotbed of small producers, and six of them are close enough to have banded together as a collective known as Distillery Row. On this particular Sunday, we had the opportunity to go behind the scenes at Eastside Distilling with the owner, Lenny Gotter. At the end of our visit, Lenny generously provided me with bottles of the Below Deck Silver Rum and the Burnside Oregon Oaked Bourbon. In this post I’ll cover the Silver Rum, while a subsequent post will cover the Oregon Oaked Bourbon.

The Eastside Distilling stills

Although Eastside Distilling is only six years old, they have a fairly large and diverse product line.  Most of their operations including fermentation, distilling, and bottling fit within a medium-sized room at the back of a single-story industrial building. There are numerous big blue plastic vats containing mash and distillates that take up a big chunk of the room. Eastside has an interesting, locally built still setup utilizing 100, 35 and 8 gallon kettles. In addition there’s both pot and column still “heads” which can be fitted to any of the kettles. The output from one head can be fed into the kettle of another to create a multi-still configuration.

Section of Eastside’s column still

The Silver Rum is distilled using a pot still configuration up to 65% ABV before being bottled without aging. Lenny told me that he has aged some of his rum, but not yet released any as of yet. As it is now, his existing barrel space is primarily devoted to whiskeys, but he’s considering the future release of an aged rum after he acquires more space for barrels.

To my taste, the Silver Rum is on the slightly sweet side relative to other silver rums and has a subtle fruity essence. To validate my initial tasting notes, I had a friend blind-taste the Eastside Silver Rum, Bull Run Distillery’s Pacific Rum (also from Portland), and Cana Brava, an aged, filtered white rum from Panama which I’ve covered recently. Although these three rums are substantially different in how they’re made, they are good representations of the spectrum of the non-blended white rum used in cocktails. My friend and I agreed that the Eastside rum was the sweetest of the three and was smoother than Pacific Rum. Separately I put it side by side with the well-regard Plantation 3 Stars Silver Rum and was surprised at how similar they were. At $18 per bottle, I’ll happily use the Eastside rum in daiquiris, mojitos, and similar cocktails.

Eastside Distilling’s bottling station
Some of Eastside Distilling’s vats

To take the Silver Rum out for a spin, I chose a daiquiri variation I particularly enjoy, using both a spiced-infused syrup and maraschino liqueur:

Eastside Daiquiri

  • 2 oz Eastside Silver Rum
  • 1/2 oz lime juice
  • 1/4 oz Clement Sirop de Canne
  • 1/8 oz maraschino

Shake over ice, strain into a chilled coupe.

While you could use 2:1 simple syrup here, the Sirop de Canne makes it substantially better, and it’s worth the effort to find it at around $15 per bottle. The Clement website describes it thusly: “…fresh pressed sugarcane juice is slowly reduced down over a low temperature with a maceration of crushed rolls of cinnamon, pulverized cloves, and cracked vanilla beans to make our spiced sugarcane syrup.” In short, yum! You need this!

Eastside Daiquiri

Besides the Silver rum, Eastside also offers other rums that start from a base of the Silver–Spiced, Ginger, and Coffee. I found their taste to be pleasing and nicely restrained in sweetness, i.e., they weren’t sugar-bomb liqueurs. I could easily picture experimenting with them to come up with some interesting cocktail recipes.

Eastside Distilling currently has distribution within Oregon and Washington State, and their spirits are offered in a number of restaurants and bars (listed on the Eastside web site). And as mentioned earlier, stay tuned for a post covering Eastside’s Burnside Oregon Oaked Bourbon.

The Hottest Tot North of Havana – Lost Spirits Cuban Inspired Rum

Lost Spirits Cuban Inspired Rum

Given the number of posts I’ve written about Lost Spirits Rums (including this, and this), you might think I’m a bit obsessed – and you’d be right. However, the crazy amount of behind the scenes information Bryan Davis has shared with me, plus the aggressive release schedule of three different rums with more in the pipeline, begs to be written about. I’ve just received a sample of their third release, the Cuban Inspired Rum, and am sipping a daiquiri made with it as I write this. If you’re unfamiliar with the Lost Spirits story, I highly suggest starting here for context, as I’m moving fast in this post.

Continue reading “The Hottest Tot North of Havana – Lost Spirits Cuban Inspired Rum”

Eight Excellent, Lesser Known Rums for under $25

Here at Casa Cocktail Wonk we drink a lot of rum. While I happily pull out my wallet for well-regarded high end rum, I also wonk out over finding great rums at a great price. There’s plenty of well-established brands with wonderful entries for less than $25 US. For instance, the Plantation Grande Réserve 5 is a steal at around $15. However, I also get a kick out of promoting the smaller, lesser-known brands with great bottlings that I stock at home. Below are eight rums I personally endorse, all available online somewhere for less than $25, before shipping. For each rum I’ve listed the best current price and the site where I found it.

Caldas Gran Reserva Oak Cask
This 8-year aged rum from Columbia is very smooth and moderate to dark gold in color. It’s dry and seems to have little or no sugar added after distillation. It’s somewhat comparable to Bacardi 8 in overall feel, but I prefer it to the Bacardi. Good enough to mix in spirit forward cocktails with abandon because of its taste and price, I end up sipping a dram every time I open the bottle.
17.99 luekensliquors.com

Cana Brava
Aged for three or more years, then filtered to strip the color, this rum comes the legendary Don Pancho Fernandez in Panama. Don Pancho is behind numerous well regarded rum lines including Ron Abuelo (see below.) Cana Brava works well in drinks calling for flavorful silver rum, such as the Daiquiri. It’s part of the 86 Co.’s line of spirits targeted primarily at bartenders.
$24.99 (1 liter) hitimewine.net

Denizen Aged White Rum
A blend of aged rums from Trinidad and Jamaica. The founder of Denizen tells me the Aged White was created to make the perfect Daiquiri. I recently reviewed its sibling, Denizen Merchant’s Reserve. Both are blended by master blenders E&A Scheer in Holland, and deserve a spot in your bar. $16.99 drinkupny.com

Doorly’s X0
A blend of rums from Barbados, aged between six and ten years in American oak, then finished in sherry casks.  As with everything from Richard Seale’s Foursquare Distillery in Barbados, there’s no sugar added to juice up the perceived flavor. Richard’s insistence on quality rums are well known in the rum world. Doorly’s XO is what I brought back from Barbados for my rum loving friends.
$19.99 totalwine.com

Hamilton Jamaica Black
This 92 proof rum comes from Ed Hamilton’s Ministry of Rum collection. If you’re a fan of Jamaican hogo, this rum delivers in spades. I find the funk to be more vegetal than the fruity funk of Smith & Cross, but equally intense.  Put Hamilton Jamaica in your drink and the flavor will pop right through, so I enjoy it in Tiki drinks where there’s a lot going on. There are both gold and black version of this rum – the only difference is the type of caramel coloring added, imparting a slight flavor difference.
$23.99 hitimewine.net

Pacific Rum
Bull Run Distillery in Portland, OR makes one of the many new American white rums popping up all over. What makes Pacific Rum unusual is that it starts from sugar cane juice instead of molasses, and is then aged for about a month. This rum is essentially an American version of an Agricole style rum – somewhat organic and grassy tasting, in a good way. Not as intense as La Favorite Blanc, I use it frequently in Tiki style drinks that call for an agricole rum. I’ve mentioned it previously in my Essential Arsenal of Tiki Rums post.
$24.56 clearviewspiritsandwines.com

Ron Abuelo 7 
Ron Abuelo is a Panamanian rum from Don Pancho Fernandez, born in Cuba and considered a master of the Cuban style. The entire Ron Abuelo line is well regarded, but at Abuelo 7 is a smooth sipper at a bargain price.  I enjoyed my first bottle of Abuelo 7 so much that I didn’t hesitate to purchase the Abuelo 12 as well.
$21.99 hitimewine.net

St. Lucia Distiller’s Chairman’s Reserve Spiced Rum
I’m normally not a spiced rum kind of guy. However, at a local tasting of the Chairman’s Reserve rums from the St. Lucia Distiller’s group, I was shocked at how well executed the Chairman’s Reserve Spiced rum is. The cinnamon and clove elements nicely complement the aged rum flavors, rather than attempt to mask it like so many other spiced rums. Sure, you could mix with it, but you’ll be happier to just pour out an ounce or two and savor it slowly.
$19.99 drinkupny.com

Lost Spirits Distillery to tweak their Navy Style rum, release at least two Cuban style rums

 

The second Lost Spirits Cuban Style label, showing 47% ABV, being sampled at Tales of the Cocktail

The folks at Lost Spirits Distillery let loose a surprise for their fans at Tales of the Cocktail in New Orleans this week. About a month ago they teased their upcoming Cuban Style Rum by posting a picture of the label on their Facebook feed, the label stating the rum as 151 proof. Much more recently, their Facebook feed mentioned they weren’t able to take the 151 proof rum on the plane to New Orleans for Tales. However, the accompanying photo showed a very similar label, but this label stating 47% ABV (94 proof) with the additional words “Anejo Blanco”, which I take to mean aged, then filtered to remove the color. Subsequent photos on Facebook show those 47% bottles in New Orleans, where the Lost Spirits folks are giving them away bottles to some lucky folks. What I’m hearing is that Lost Spirits will release both Cuban versions, albeit with the Anejo Blanco version coming in at 45% ABV on the shelf.

In discussing the Cuban style with Bryan, he’s shared a few more details about its making. To summarize:

  • Different distillation practices, which I take to mean adjusting the heads/tails cut.
  • Neutral fermentation environment, which I interpret to mean not nitrogen depriving the yeast.
  • The wood aging plays a stronger part of the flavor, relative to the prior rums.
  • They put a lot of effort into preparing the barrels prior to let “…as many different parts of the oak to sing as possible.”

(I will update this as I learn more and get a bottle of the Cuban to try out.)

In other news, one of my earlier posts on the Navy Style rum failed to mention an interesting side-note from my conversation with Bryan. Currently the Navy Style is available in two strengths: 68% and 55%. Bryan said the 55% was a concession to make a version easier sell to bars, where higher proof rums are often considered too expensive to use in mainstream cocktails.

The Lost Spirits 55% version is a bit of an oddball – while it’s called Navy “style,” it’s not technically navy proof. To be navy proof, a spirit has to be 114 proof (57% ABV). The reason for this is that if a navy proof spirit leaks in into the gunpowder stores, it won’t prevent the gunpowder from igniting. The 55% ABV version is just 2% short of being navy proof, and Bryan’s indicated that future releases will be at 57% so that it can be deemed navy proof.

TikiKon 2014 Trip Report

 

Deadhead Rum at the Kickoff party bar.

TikiKon 2014, a celebration of all things Tiki, was held July 11-13 at the Red Lion Hotel in Vancouver WA, across the river from Portland OR where the precursor to TikiKon started over a decade ago. A previous post of mine covered the Iron TikiTender contest, while this post cover the classes and other activities that went on at TikiKon.

Burlesque at the Kickoff party

Since many people arrived during the day on Friday, the only planned activity was a Kickoff party at Portland’s Star Theater in the evening. The headliner was Satan’s Pilgrims, a Portland surf-music band that’s been around for a number of years. Opening acts included Lushy, a Seattle band, and a PG-rated burlesque show. Deadhead rum was the party sponsor, with drink specials featuring their rum, and super-sized representations of the distinctive Deadhead rum bottle on the bar. The Star Theater is a relatively tiny theater, but there was still plenty of room to move around, chat with other people, and get close to the stage if desired.

Lushy performs at the Kickoff party.

The crowd was mostly people in their 40s and 50s, nearly all wearing Tiki shirts, dresses, vintage hats from the 50s, and so forth. While Satan’s Pilgrim’s music got my approval during an investigation of their web site, we didn’t stick around as there was a nearby bar we needed to make a pilgrimage to. More on Portland bars in a subsequent post.

Saturday was the big day. Cocktail classes, pool parties, and the Iron TikiTender contest were the main events. The cocktail classes at TikiKon are purchased separately from the TikiKon passes. There were four classes, each costing $20 and an hour long:

  • International Tiki Takeover
  • Rum Beyond Tiki
  • Home Tiki Bar Basics
  • Regarding Rum

All the classes were moderated by Blair Reynolds, owner of Hale Pele in Portland, OR. Blair did a great job of jumping in to add additional context while giving the presenters plenty of time to talk. The classes were very informal – Held in the Red Lion hotel bar overlooking the Columbia River with the presenters speaking from behind the bar typically.

Blair Reynolds and Felix Fernandez at International Tiki Takeover.

 

Blair Reynolds and Jason Alexander at International Tiki Takeover.

 

Blair Reynolds, Jason Alexander, Felix Fernandez and Marie King at International Tiki Takeover.

The International Tiki Takeover was primarily the three Iron TikiTender contestants (Felix Fernandez, Marie King and Jason Alexander) talking about how they got into Tiki, while shaking and pouring pre-batched versions of their winning Tiki recipes. Each attendee received a small sample of each drink while the TikiTenders talked. The attendees interacted frequently with questions, keeping the discussion lively throughout the whole hour. Marie King brought swag (coasters, swizzle sticks, etc…) from the Tonga Hut for everybody, a nice touch.

Michael Shea and Jim Romdall at Rum Beyond Tiki.

 

Jim Romdall and Michael Shea at Rum Beyond Tiki

Next up was the Rum Beyond Tiki class with Jim Romdall of Rumba in Seattle, WA, and Michael Shea of Rum Club in Portland, OR. The broad topic was how rum is used in other types of drinks besides Tiki. As with the prior class, both Jim and Michael shook sample of non-Tiki drink from their respective bars while describing them. I’m a regular at Rumba so I was surprised when Jim said that Rumba’s “Sexy Old Fashioned” was their most popular drink. A lot of time was spent talking about the need to introduce and educate customers about the many types and flavors of rum beyond Bacardi Silver that represents most people’s perception of rum. Towards the end of the session the discussion migrated to other underrated spirits that warrant more promotion. I was happy that pisco was one of the spirits mentioned, as I’m planning a future post on this topic.

I missed the Home Tiki Bar basics source because A) I didn’t have a ticket, and B) have been doing Tiki in my home bar for years. Thus, I can’t provide any insight into that particular class.

Martin Cate preaches the Gospel of Rum during Regarding Rum.

 

Esteban Ordonez holds forth at Regarding Rum.

The final class was Regarding Rum, with Martin Cate of Smuggler’s Cove in San Francisco, CA, and Esteban Ordonez, Brand Ambassador for Don Q rum. Martin took the lead in using history as a narrative to work their way through a number of styles. They started with Wray and Nephew Overproof, a white rum and a very interesting choice as the starting point. Next up was the Don Q Cristal, Don Q Anejo, which Esteban took the lean in describing. Following that was Clement Select Barrel, used to cover the Agricole style of rums. As each rum was discussed small samples were passed out to the attendees. The final rums discussed were Appleton 12 and a special Smuggler’s Cove exclusive bottling, Plantation Royal Blend. Martin described the Royal Blend as rum from each of the former English colonies in the Caribbean, brought to France for further aging in Cognac and Maury (French dessert wine) barrels. I was highly anticipating this last tasting and it did not disappoint – Rum perfection!

Reading through the course descriptions after the fact, there were some differences from the descriptions and how the discussions actually played out. Nonetheless, all of the topics discussed were relevant and the attendees seemed happy with what they saw.

Island Marketplace
Island Marketplace

After the classes I wandered out to the pool party. A B-52s cover band was playing and a mermaid was posing for photos with attendees. Inside, where it was much cooler, the Island Marketplace filled a medium-sized room with vendors selling an assortment of Tiki paraphernalia. I grabbed a ceramic Deadhead Rum Tiki mug for $20.

Mermaid at the Rock Lobster pool party

 

Deadhead Rum’s cool trailer.

The big Sunday event was the home bar tour, wherein 150 attendees were shuttled around all day in buses to various home Tiki Bars in the Portland area. I unfortunately didn’t sign up in time to get one of the 150 tickets, but will be doing so next year for sure!

2014 Iron TikiTender competition!

One of the big events at TikiKon 2014 (held July 11-13 in Vancouver, WA at the Red Lion) was the Iron TikiTender competition. In this event, the three finalist went head to head in a series of challenge testing their skill and knowledge of Tiki bar tending. Prior to this, numerous applicants had submitted entries including an original Tiki recipe, from which only three were selected.

It was a blazingly hot, sunny evening, a relatively rare occurrence in the Pacific Northwest, when the Iron TikiTender finalist took their positions behind their mobile bar carts, and in front of the Seattle-based band, The Ukadelics. On the left was Felix Fernandez from Siro Urban Italian Kitchen in Orlando, FL. In the middle was Marie King from the Tonga Huts in Los Angeles and Palm Springs, CA. On the right was Jason Alexander from Tacoma Cabana in Tacoma WA.

Iron TikiTender finalists setting up
Drink all the rum!

Full disclosure –  I’m friends with Jason and we talk Tiki on nearly a daily basis so I was rooting for him. Nonetheless, I was hoping for Tiki-awesomeness from all of the TikiTenders. Not only was it hot, but for much of the competition there was loud live music going on 15 feet behind them, so all the TikiTenders more than earned the Iron part of the title.

Blair Reynolds introducing Felix Fernandez, Marie King, and Jason Alexander.

To the immediate left of the stage, Blair Reynolds, owner of Hale Pele in Portland, OR handled the MC duties. On the far left was the judge’s table. The three announced judges were Michael Shea, owner of Rum Club in Portland, OR, Jim Romdall, bar manager at Rumba in Seattle, WA, and Martin Cate, owner of Smuggler’s Cove in San Francisco, CA. They were joined by Esteban Ordonez, National Brand Ambassador and Corporate Mixologist for Don Q Rum.

Judges Jim Romdall, Michael Shea, Martin Cate, and Esteban Ordonez.

The first event was the speed round. The TikiTenders had 10 minutes to make as many Mai Tais as they could. To keep things honest, one each of the TikiTender’s Mai Tais was randomly selected and taken to the judge’s table. TikiTenders could use their own recipe within reason. Presumably some combination of the number of Mai Tais created, along with the judge’s selection of the best Mai Tai determined who won the round. Marie King created the most Mai Tais, 36 out of 68 total. However, to my recollection the judge’s selection of the best Mai Tai, and the overall round winner wasn’t announced. The completed Mai Tais were delivered to the VIP attendees which I unfortunately was not part of so I didn’t get to sample them.

Marie King speeding though the most Mai Tais.

Felix Fernandez is double pouring in the Most Mai Tai competition.

Jason Alexander (foreground) cranking through his Mai Tais.

Judging the Most Mai Tais quality.

The second event was the Most Garish Garnish. The TikiTenders had 10 minutes to come up with the most outlandish Tiki Garnish. Each contestant got an enormous ceramic turtle bowl that they filled with ice to create their garnish with. A hub-bub quickly arose as Jason pulled out a hollowed out pineapple turned into a hibachi, with smaller auxiliary pineapples mounted on the side to be filled with flaming Tiki fire. Marie King appeared shocked by this as she had started from scratch and may not have been aware that parts of the garnish could be prepared ahead of time. Jason didn’t simply deposit his Tiki hibachi in the turtle bowl and call it done, however. He used the whole 10 minutes to festoon it with flowers, bacon-wrapped pineapple and wooden straws in addition to preparing the pineapple torches. Marie’s entry used what I believe were lychee fruit, oranges and other fruit to create underwater scene, in addition to 18 inch long sparklers. Felix’s entry used a series of stacked fruit including orange bowls which he filled with ever more alarming amounts of overproof rum. When it came time to judge, the TikiTenders lit their respective pyrotechnics. Despite a relatively calm breeze, in the bright sun the flames were unfortunately not as dramatic as they might have been indoors. While there was much discussion and inspection from the judges, I’m not sure the winner of this portion was announced.

Marie King lights her Most Garish Garnish entry

Felix Fernandez’s Most Garish Garnish

Jason Alexander (L) responds to Martin Cate’s questions.

Jason Alexander lights his Most Garish Garnish.

The third event was the trivia competition, wherein the TikiTenders were tested on their knowledge of Tiki trivia. Each contestant had their own big red buzzer to hit when they knew the answer. At least that was the theory. The buttons had a mind of their own, and eventually all the TikiTenders huddled around Felix’s bar cart, so it was more or less obvious who hit the button first, regardless of whether the button registered it. Questions included: “Name three Tiki bars that have been in operation for over 50 years”, and “What country still has an established rum distillery that uses two pot stills.” Out of roughly six questions, I was happy to see that I correctly answered two. Nobody walked away with this portion, but Marie had more points than Jason or Felix.

Tiki Trivia!

The fourth and final event was to create an original drink using a “mystery” ingredient, unknown to the TikiTenders till the clock started. They then had 10 minutes to create a drink to be judged. The mystery ingredient was revealed to be Don Q Anejo rum – Surprise! Although the winner of this portion wasn’t announced, Mrs. Cocktail Wonk was watching the judges closely and opined that Jason’s drink seemed to receive the most favorable reaction.

The mystery ingredient – Don Q Anejo!

Felix Fernandez working with the Don Q.

Marie King working with the Don Q.

The judges were looking thirsty for the final drink!

Jason Alexander explains his drink made with the Don Q Anejo.

At one point the band stopped playing to announce that their van was being towed, so they needed to take a break. This, the buzzer issues, and the desperate hunt to track down one of the TikiTenders so that the winner could be announced were just a few of the funny incidents which made the competition memorable.

Finally the TikiTenders gathered in front of the bar carts for the winner to be announced. At this point, without knowing some of the individual round winners, my money was on Marie to take it. When they announced that Jason was the winner it took a few seconds to fully register. As the winner, Jason received $1000, the largest of a set of Tiki statues created especially for the event, and a custom Tiki idol pendant. Felix and Marie shared 2nd place, each receiving $250 and a slightly smaller statue.

Jason Alexander is announced as the Iron TikiTender winner!
Esteban Ordonez doles out the celebratory Don Q shot to Jason Alexander.

Marie King gets the Don Q treatment.

Winner Jason Alexander at the VIP after-pary.

After the event the TikiTenders, judges and the crowd milled around as the festivities continued. At one point Esteban commenced pouring Don Q rum down the throats of the TikiTenders and other judges. Somehow even I got in on that action. There was an after-party in the VIP lounge which I snuck in to briefly to snap a few photos and then Ms. Cocktail Wonk and I headed out to partake of some new Portland bars. Stay tuned for my Portland Bar trip report coming soon!